Gluten-Free Banana Bread

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Whether you’re baking for those with gluten sensitivities or simply want to try something new, this gluten-free banana bread delivers every time.

What makes this recipe special is its simplicity and adaptability—you can keep it classic or add your favorite mix-ins like chocolate chips or walnuts.

Plus, with easy-to-find ingredients like overripe bananas and a reliable gluten-free flour blend, this recipe is quick to whip up.

Banana Bread is a beloved recipe that works wonderfully as a dessert, breakfast, or even a quick snack.

If you’re looking for a gluten-free version that’s just as moist and flavorful as the original, this recipe is for you.

Whether you enjoy it fresh out of the oven or freeze it for later, this gluten-free banana bread will quickly become a staple in your kitchen.

Banana Bread Ingredients

Each ingredient in this gluten-free banana bread recipe is carefully chosen to ensure the bread is as flavorful and moist as possible:

• Bananas: The riper, the better. Overripe bananas bring natural sweetness and a tender crumb.
• Butter: Adds richness and moisture. You can use dairy-free butter if you prefer.
• Brown Sugar: Enhances the depth of sweetness and adds a hint of molasses.
• Egg: Provides structure and binds the ingredients together. For a vegan option, substitute with a flax egg.
• Vanilla Extract: Brings warmth and enhances the overall flavor.
• Greek Yogurt or Sour Cream: Keeps the bread moist and adds a slight tang, ensuring it stays tender and flavorful.
• Gluten-Free All-Purpose Flour: The base of your bread, providing structure. Use a 1:1 gluten-free flour blend that includes xanthan gum for the best results.
• Baking Soda: Gives the bread its rise and a light texture.
• Salt: Balances the sweetness and enhances the flavor.
• Walnuts or Chocolate Chips (optional): For a crunchy contrast or a touch of indulgent sweetness.

Tips and Notes

• Make-Ahead Tip: This gluten-free banana bread can be made ahead and stored for later. It’s perfect for meal prep! Just bake, cool, and store as described in the storage section.
• Extra Moisture: Gluten-free baking can sometimes result in drier baked goods, so adding Greek yogurt or sour cream helps keep the bread moist.
• Mixing: Don’t over-mix the batter—this ensures your bread stays tender.
• Baking Time: If the top browns too quickly, tent it with foil to avoid burning while the center bakes through.

How to Make Gluten-Free Banana Bread

1. Preheat Your Oven: Set it to 350ºF (175ºC) and line a loaf pan with parchment paper or lightly grease and flour it.
2. Mash the Bananas: In a large mixing bowl, mash the ripe bananas with a fork until smooth. The riper the bananas, the sweeter and more flavorful your bread will be.
3. Mix the Wet Ingredients: Add the melted butter to the mashed bananas and stir to combine. Mix in the brown sugar, egg (or flax egg), vanilla extract, and Greek yogurt until well combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; the batter should be thick and slightly lumpy.
5. Add Optional Mix-Ins: If you’re using walnuts or chocolate chips, fold them into the batter at this stage.
6. Bake: Pour the batter into your prepared loaf pan and spread it out evenly. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean or with just a few moist crumbs.
7. Cool and Enjoy: Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Storage

• Make-Ahead Tip: This gluten-free banana bread is perfect for making ahead. It stays moist and delicious for days, making it ideal for busy mornings or last-minute snacks.
• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Banana bread stays fresh for up to 10 days when refrigerated. Perfect for meal prep!
• Freezer: Freeze slices or the whole loaf wrapped tightly for up to 3 months. Thaw in the refrigerator overnight.

This gluten-free banana bread recipe is not only delicious but also incredibly convenient.

Make it ahead, store it, and enjoy it whenever you need a quick, satisfying treat.

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