Gluten-Free Banana Bread

Name: Gluten-Free Banana Bread
Prep time: 15 min
Yield: 10 (1 slice each)
Ingredients: 1 3/4 cups (245 g) gluten-free all-purpose flour blend that contains xanthan gum; 1 teaspoon baking soda; 1 teaspoon baking powder labeled gluten-free; 1/2 teaspoon fine salt; 1 teaspoon ground cinnamon; 3 very ripe medium bananas, mashed (about 1 1/2 cups / 340 g); 2 large eggs, at room temperature; 2/3 cup (135 g) light brown sugar; 1/3 cup (75 g) melted unsalted butter, cooled slightly; 1 teaspoon vanilla extract; 1/2 cup (55 g) chopped walnuts

Dessert Gluten-Free

Total time: 1 hour 10 minutes to 1 hour 20 minutes
Calories: 265 kcal
Protein: 3 g
Serves: 10 (1 slice each)

This gluten-free banana bread uses very ripe bananas and a gluten-free flour blend with xanthan gum for a sliceable loaf. It bakes in one standard loaf pan, with a thermometer and crumb test to prevent a gummy center, then needs time to cool before slicing.

Nutrition per serving

Calories: 265 kcal
Protein: 3 g
Carbs: 38 g
Fat: 11 g
Fiber: 2 g

Estimated from the listed ingredients.

Prep: 15 minutes
Cook: 55 to 65 minutes
Wait: 1 hour 15 minutes

Ingredients

1 3/4 cups (245 g) gluten-free all-purpose flour blend that contains xanthan gum
1 teaspoon baking soda
1 teaspoon baking powder labeled gluten-free
1/2 teaspoon fine salt
1 teaspoon ground cinnamon
3 very ripe medium bananas, mashed (about 1 1/2 cups / 340 g)
2 large eggs, at room temperature
2/3 cup (135 g) light brown sugar
1/3 cup (75 g) melted unsalted butter, cooled slightly
1 teaspoon vanilla extract
1/2 cup (55 g) chopped walnuts

Before you start

Use a gluten-free all-purpose flour blend that contains xanthan gum. If the blend does not contain it, follow the package guidance for quick breads; flour blends are not interchangeable without this structural ingredient.
Use gluten-free-labeled baking powder. To avoid gluten cross-contact, use clean bowls, pans, and utensils and keep the loaf away from wheat-based crumbs.
This recipe contains eggs, milk, and tree nuts. For a nut-free loaf, omit the walnuts; the per-slice nutrition estimate will change. Coconut oil can replace butter in an equal amount and makes the cooled loaf firmer.

Instructions

Position a rack in the center of the oven and heat to 350°F (175°C). Grease an 8 1/2-by-4 1/2-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides.
Whisk the gluten-free flour blend, baking soda, baking powder, salt, and cinnamon in a medium bowl until evenly combined.
In a large bowl, whisk the mashed bananas, eggs, brown sugar, melted butter, and vanilla until smooth. Fold in the dry ingredients just until no streaks of flour remain, then fold in the walnuts. Do not keep mixing once the batter is combined.
Scrape the thick batter into the prepared pan and smooth the top. Bake for 55 to 65 minutes, until a tester in the center comes out with a few moist crumbs and the center registers about 200°F (93°C). If the top browns before the center is done, tent it loosely with foil.
Cool in the pan for 15 minutes, then lift the loaf out with the parchment. Cool on a wire rack for at least 1 hour before slicing; cutting while warm can make the center seem gummy.

Meal prep, storage, and reheating

Store the fully cooled loaf airtight at room temperature for up to 2 days or refrigerated for up to 5 days. For longer storage, wrap individual slices and freeze for up to 2 months. Thaw at room temperature or warm a slice briefly in a toaster oven.

Recipe FAQ

Can I use frozen bananas?

Yes. Thaw them fully, then mash and include their liquid so the measured banana amount stays accurate. If they release a great deal of liquid, drain only enough to reach 1 1/2 cups mashed banana.