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Want to make tasty banana bread without gluten? You’re in luck! Gluten-free banana bread is easy to make with just a few simple ingredients. You’ll need ripe bananas, gluten-free flour, eggs, sugar, and butter. Mix them up, pop the batter in a loaf pan, and bake.
In about an hour, you’ll have a moist, flavorful treat everyone can enjoy. It’s perfect for breakfast, snacks, or dessert. Plus, you can add extras like chocolate chips or nuts if you want. Let’s get baking!
Exact Ingredients (Gluten Free Banana Bread Recipe) (+ Possible Substitutes)
Here’s what you’ll need to make gluten-free banana bread:
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten-free flour blend
- 1 teaspoon baking soda
- 1/4 teaspoon salt
For a healthier twist, try these substitutes:
- Replace sugar with 1/4 cup maple syrup
- Swap butter for 1/3 cup coconut oil
- Use almond flour instead of gluten-free flour blend
You can add extra flavor with:
- 1/2 cup chopped nuts (walnuts or pecans)
- 1/2 cup chocolate chips
- 1 teaspoon cinnamon
For a dairy-free version, replace the butter with:
- 1/3 cup coconut yogurt
- 1/3 cup mashed avocado
- 1/3 cup applesauce
Remember, you can adjust these ingredients to suit your taste. Feel free to experiment with different add-ins or sweeteners to make your perfect gluten-free banana bread!
Instructions
Preheat your oven to 350°F (175°C). Grab a 9×5-inch loaf pan and grease it well.
In a big bowl, mash those ripe bananas until they’re smooth. Add baking soda and mix it in.
Melt some butter and pour it into the banana mix. Stir in sugar, salt, eggs, and vanilla extract.
In another bowl, whisk together gluten-free flour, baking powder, and salt.
Combine the wet and dry ingredients. Mix until just blended – don’t overdo it!
Pour the batter into your greased pan. Smooth the top with a spatula.
Pop it in the oven for about 50-60 minutes. Check if it’s done by sticking a toothpick in the center – it should come out clean.
Let the bread cool in the pan for 10 minutes. Then, take it out and let it cool completely on a wire rack.
Slice, serve, and enjoy your yummy gluten-free banana bread!
Tips, Tricks & Storing
Use ripe bananas for the best flavor and sweetness. The riper they are, the better your bread will taste!
Don’t overmix the batter. Stir just until the ingredients are combined to keep your bread light and fluffy.
Add some extras for more flavor. Try mixing in chocolate chips, nuts, or dried fruit.
Let the bread cool completely before slicing. This helps it hold together better.
To keep your banana bread moist, store it in an airtight container at room temperature. It will stay fresh for 2-3 days.
For longer storage, wrap slices tightly in plastic wrap and freeze. They’ll last up to 3 months in the freezer.
To reheat frozen slices, let them thaw at room temperature or pop them in the microwave for a few seconds.
If your bread is getting dry, warm it up and spread some butter on top for extra moistness.
Remember to use gluten-free baking powder and vanilla extract to keep your recipe 100% gluten-free.