This gluten-free banana bread recipe is one of my favorites. Not only is is moist and delicious, but is is so reliable. I am not a trained baker and sometimes I mess things up. But this recipe never fails me. This banana bread can easily be made vegan with very little change in the texture and taste. Just replace the egg with egg replacer or flax eggs (see the recipe for exact instructions) and that’s it!
Banana Bread Toppings
This gluten-free banana bread is great on it’s own but adding some different flavors can’t hurt, right? Here are a few super easy recipes to top this bread and make it a show stopper at a Sunday brunch.
- Peanut Butter Glaze – Salty peanut butter is yummy with banana and cinnamon. Place 1/4 c peanut butter and 3 Tbsps cream in a microwave-safe bowl, heat in the microwave for 30 seconds. Stir. If it is melted and smooth, it’s done. Otherwise, microwave for 15-20 seconds more and stir. Drizzle over the cooled loaf.
- Strawberry Sauce – My easy strawberry sauce recipe is a perfect sweet and tangy topping for sweet banana.
- Orange Glaze – Combine 6 Tbsps powdered sugar with 2 1/2 tsp orange juice and the zest of one orange. This one is my favorite!
Gluten-Free Flour
I have used several different gluten-free flour blends for this gluten-free banana bread and they all worked well. My custom blend of sorghum, millet and brown rice flours with potato and tapioca starches is my favorite. See the notes in the recipe for a super simple DIY gluten-free flour blend or my blog post on gluten-free flours.
Here is my special flour blend that I love for this banana bread recipe and many more of my gluten-free recipes:
- 1 c sweet white sorghum flour
- 3/4 c millet flour
- 1/4 c brown rice flour
- 2/3 c potato starch
- 1/3 c tapioca starch
If you prefer a store bought blend, I like King Arthur Flour All Purpose Gluten-Free flour the best. See the notes in the recipe for a super simple DIY gluten-free flour blend or my blog post on gluten-free flours.
Banana
As always with banana bread, be sure that the bananas are very ripe with lots of brown on the skin. The more brown the banana, the more flavor. I use a masher to puree the banana. If you prefer that there are no chunks of banana, use an immersion blender or hand mixer to get it very smooth.
Gluten-Free Banana Bread
This gluten-free banana bread is so yummy you can eat it for dessert. Replace the eggs with flax seed meal and this bread is easily made vegan.
Ingredients
- 1⅔ c mashed banana (about 5 bananas)
- 3 large eggs
- ½ c oil
- 2 tsps vanilla extract
- 1 c sugar
- 2 c gluten-free flour blend
- ¾ tsp salt
- ¾ tsp xanthan gum
- ¾ tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- 1 c chocolate chips
Instructions
- Pre-heat the oven to 350°F
- If including the chocolate chips, generously grease a 9" loaf pan, if not use an 8.5" loaf pan.
- In a large mixing bowl, mash the bananas until they become somewhat liquid. You can puree them with a a beater or immersion blender if you don't want any small chunks of banana. Check the amount by using a measuring cup.
- Add the eggs, oil, vanilla and sugar and mix until the sugar dissolves.
- Whisk the remaining dry ingredients (except the chocolate chips) together in a small mixing bowl.
- Add the dry ingredients to the wet in 3 additions, stirring it in with each addition. Stir until smooth.
- If using, stir in the chocolate chips.
- Pour the batter into the loaf pan and bake for 45 minutes. Then add a foil tent over the loaf and bake another 20-25 minutes or until the top is set.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
*It's preferable to use a flour blend without xanthan gum or baking powder. King Arthur Flour has a good all-purpose gluten-free flour blend.
If you use a blend that contains xanthan gum, omit the ¾ tsp called for in the recipe.
This is the gluten-free flour blend I prefer for this banana bread:
These flours can all be found (certified gluten-free) at Vitacost.com
- 1 c sweet white sorghum flour
- 3/4 c millet flour
- 1/4 c brown rice flour
- 2/3 c potato starch
- 1/3 c tapioca starch
This is an easy DIY gluten-free flour blend:
- 2 c brown rice flour
- 2/3 c potato starch
- 1/3 cup tapioca starch
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