Learn how to make the best, moist gluten free banana bread with this easy, one bowl recipe! This tried and true homemade quick bread, made with all-purpose gluten-free flour, is naturally dairy-free and can be loaded with nuts, chocolate chips, or dried fruits.
Preheat the oven to 325ºF. Grease a 8X4 inch loaf pan. Line the bottom with a piece of cut-to-size wax paper or parchment paper. Spray paper and set aside.
In a large bowl whisk together mashed bananas, eggs, brown sugar, oil, and vanilla.
1 ½ cups (390 g) mashed ripe bananas (about 3-4), 2 large eggs, ¾ cup (176 g) packed brown sugar, ½ cup (109 g) canola oil (or coconut oil), 2 teaspoons vanilla extract
Add flour, baking powder, baking soda, and salt. Stir until well combined, and no flour pockets remain. Pour into the prepared loaf pan and spread evenly. Sprinkle on optional turbinado sugar on top, if using.
1 ¾ cup (253 g) gluten free all purpose flour, 1 ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, 1 tablespoon (optional) turbinado sugar
Bake for 55 minutes to 1 hour 5 minutes, or until a long skewer or knife inserted in the middle comes out clean, or internal temperature measures 188°F - 190°F.
Cool in pan for 10 minutes. Run a knife around the edges and turn onto a wire rack to cool completely.
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Notes
Optional Mix-Ins
Chocolate chips - 1 cup
Chopped walnuts, almonds, or pecans - 1/2 cup
Dried cranberries - 1 cup
Shredded coconut - 1/2 cup
Butterscotch chips - 1 cup (read label to make sure they are gluten free)
Creamy peanut butter - 1/2 cup
Cinnamon - 1 teaspoon
Nutmeg - 1/2 teaspoon
Dairy-Free Modification
This recipe is naturally dairy free because it doesn't contain any milk or butter. No adjustments required! However, the recommended flour, Cup4Cup, does contain milk powder so you would have to swap out a dairy-free all purpose gluten-free flour, such as King Arthur Measure-for-Measure.