Learn how to make the best, moist gluten free banana bread with this easy, one bowl recipe! This tried and true homemade bread is naturally dairy free and can be loaded with nuts, chocolate chips, or dried fruits.
Preheat the oven to 350ºF. 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.
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.
Bake for 55 minutes to 1 hour, or until a toothpick inserted in the middle comes out clean. If top is becoming too brown before bread is done, loosely tent foil over the top.
Cool in pan for 10 minutes. Run a knife around the edges and turn onto a wire rack to cool completely.
DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND RATE BELOW!
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
Frequently Asked Questions:
Can this recipe be made dairy free, sugar free, or vegan?Yes! This recipe is naturally dairy free because it doesn't contain any milk or butter. No adjustments required!For a sugar free version, replace the brown sugar with your favorite sugar free substitute such as: stevia, agave nectar (for every one cup of sugar, use 2/3 cup agave), maple syrup, honey (for every one cup of sugar, use 3/4 cup honey), or coconut sugar.And to make a vegan friendly version, simply replace the eggs with your favorite egg substitute, such as a flax eggs, 1/2 cup applesauce or soy yogurt. The recipe may require more baking time since additional liquid is being added.Can I use a 9X5" pan?Yes, but set the timer and check your bread 10 minutes sooner. Can I make gluten free banana muffins with this recipe?Yes. Simply change the type of pan and the cooking time. Divide the batter evenly into each greased or paper-lined muffin tin and bake for 20-25 minutes at 350 degrees.When you fill the liners, be sure to avoid adding too much batter. You don’t want your muffins to overflow. Only fill each liner about 2/3 to 3/4 full, which is roughly 3 tablespoons.How to store banana breadGluten free banana bread may be kept at room temperature, well covered, for up to two days. Gluten free baked goods dry out quicker so I recommend freezing sliced bread if it won't be eaten in a short period of time. I don't recommend refrigerating the bread because the cool air removes moisture and can leave you with dry, crumbly bread. Banana bread can also be frozen for up to 3 or 4 months. If you are freezing slices, wrap each slice in plastic wrap and place in a freezer bag.To freeze the entire loaf, be sure it has cooled completely and then wrap the entire loaf in aluminum foil before placing in a freezer bag. Why did my bread sink in the middle?With gluten free baking it is always better to error on the side of slightly over baking because under baked goods can fall or have a gritty texture. Even if it appears dry on the top, always insert a toothpick in the middle to make sure. If the bread hasn't been given enough time to bake the liquids won't adequately absorb into the starches. This is especially important when using gluten free flours because they don't absorb liquids as readily as traditional flour.An improperly calibrated oven may also be the culprit. If an oven temperature runs too low or high it will affect the leavening ingredients. I use an inexpensive oven temperature gauge so I always know the true temp of my oven.