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Gluten-Free Banana Bread Recipe

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4.2 from 25 reviews

This Gluten Free Banana Bread recipe is a moist, flavorful quick bread perfect for a healthy breakfast or snack. Made with ripe bananas, gluten-free flour, and naturally sweetened with coconut sugar, it includes optional chocolate chips for a delightful touch of indulgence. Easy to prepare and baked to perfection, this loaf is ideal for those seeking a gluten-free, wholesome treat.

  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 50-60 minutes
  • Total Time: 60-70 minutes
  • Yield: 1 loaf (about 12 slices)
  • Category: Quick Breads
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Wet Ingredients

  • 4 large ripe bananas, mashed (about 1.5 cups)
  • 2 large eggs
  • 1/4 cup (57g) melted and cooled butter (can substitute ghee or melted coconut oil for dairy-free)
  • 2 tsp pure vanilla extract

Dry Ingredients

  • 1 2/3 cups (200g) gluten-free all-purpose flour
  • 1/2 cup (60g) coconut sugar (or granulated cane sugar/brown sugar as alternative)
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 2 tsp ground cinnamon (optional)

Optional Add-ins

  • 2/3 cup (85g) chocolate chips

Instructions

  1. Preheat the Oven: Set your oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper to prevent sticking.
  2. Prepare Wet Ingredients: Mash the bananas in a bowl ensuring you have about 1 1/2 cups. Whisk in eggs, vanilla extract, and cooled melted butter until fully combined.
  3. Mix Dry Ingredients: In a separate bowl, combine the gluten-free flour, baking soda, sea salt, coconut sugar, and cinnamon, mixing well to blend all dry components.
  4. Combine Batter: Pour the dry mixture into the wet ingredients bowl and stir gently until just incorporated. Fold in chocolate chips or nuts if using.
  5. Transfer to Pan: Pour the batter into the parchment-lined loaf pan and sprinkle extra chocolate chips on top for garnish.
  6. Bake the Bread: Place the pan on the center rack in the preheated oven. Bake for 50 to 60 minutes or until the loaf is golden brown and has risen substantially. To prevent over-browning, tent with aluminum foil if needed. An instant-read thermometer inserted in the center should register 165 degrees F when done.
  7. Cool the Bread: Turn off the oven and let the bread sit inside for 5 to 10 minutes to finish cooking gently. Remove from oven and allow to cool for 30 minutes before slicing.

Notes

  • Butter can be substituted with ghee or melted coconut oil for a dairy-free version.
  • You can substitute coconut sugar with granulated cane sugar or brown sugar. Increase sugar to 3/4 cup if you prefer sweeter bread.
  • To prevent the top of the loaf from becoming too brown, cover the pan with aluminum foil for the first 50 minutes of baking and then uncover for the last 15-20 minutes, keeping the foil tented to allow room for rising.

Find it online: https://cookingwithsarah.com/gluten-free-banana-bread-recipe/