Description
A soft and moist gluten-free banana bread recipe that delivers comforting flavor and nostalgia with each slice.
Ingredients
Scale
- 3 medium very ripe bananas, mashed (about 1 1/4 cups)
- 2 large eggs, at room temperature
- 1/3 cup vegetable oil (or melted unsalted butter)
- 1/2 cup packed light brown sugar or pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 1/2 cups gluten-free all-purpose flour blend (must contain xanthan gum or guar gum for structure)
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with oil or non-stick spray, or line it with parchment paper.
- Mash the bananas in a large mixing bowl using a fork or potato masher until mostly smooth.
- Add the eggs, oil, brown sugar (or maple syrup), and vanilla to the mashed bananas. Whisk until the mixture is well combined.
- In a separate medium bowl, whisk together the gluten-free flour blend, baking soda, and salt.
- Gradually fold the dry ingredients into the wet ingredients using a spatula or wooden spoon. Stir just until no dry flour remains, do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
If the top browns too fast, tent it with foil. Always test doneness with a toothpick.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg