Best ever banana bread slices on a light blue plate.
Breakfast, Gluten free, Kid's favorites

Best ever gluten free banana bread

1 comment

My family can’t get enough of this moist and flavorful gluten free banana bread. It’s a recipe I’ve had for more than a decade. I’m not sure exactly where I got it from, but I’m sure someone’s mom or grandma is responsible for this delicious, moist, banana goodness. I’ve adapted it to suit my gluten free needs. I love that it’s super easy to make and just requires basic kitchen utensils.

Best ever banana bread slices on a light blue plate.
Best ever gluten free banana bread

Best ever gluten free banana bread is an essential gluten free recipe. You’ll make this recipe over and over. It makes a great breakfast or easy snack.

Can I use frozen bananas?

Yes. No problem. Peel them, cut them into small pieces and let them sit until they are almost thawed. Then mash them up.

How many bananas do I need for banana bread?

This best ever gluten free banana bread recipe calls for one cup of mashed bananas. I usually use about three smaller sized bananas or two larger ones. The volume should be about one cup. No waste, no fuss. It doesn’t matter too much. It always turns out fantastic. Again…I promised easy. And that’s why I love it!

Overhead view of a loaf of best ever gluten free banana bread.
Crumble topping is so good on this banana bread

What gluten free flour do you use for banana bread?

I prefer Namaste Foods Gluten Free Perfect Flour Blend (affiliate link) for my baking. However, I’d wager that any one-to-one gluten free flour blend from a reputable flour company will work just fine. This particular blend does contain xanthan gum. Xanthan gum is an ingredient that acts as a stabilizer in gluten free flours. Not all gluten free flours are interchangeable. To achieve the right texture most similar to regular all-purpose flour, you’ll need a gluten free flour blend for the best results. You’re family will never know it’s gluten free.

What spices should I add to banana bread

Cinnamon, nutmeg or pumpkin pie spice are my recommendations for spices to add to banana bread. The simplest spice that almost everyone loves to add to banana bread is cinnamon. I recommend 1/2 to 1 tsp of cinnamon. Most of the time, I sprinkle a little cinnamon and brown sugar only to the top of the batter once it’s about to go in the oven. It adds just the right spice and sweetness when you bite into a slice. Other times I do the crumble as below.

Banana bread crumble topping

My banana bread topping is essentially a “crumble.” You can use old fashioned oats or a blend of oats and nuts if you prefer. Pecans or walnuts are a good flavor match with the banana bread. The topping consists of butter, oats, a small amount of gluten free flour, cinnamon and brown sugar.

Can I make this with regular all purpose flour?

You bet! That’s what this recipe originally called for before I converted it. The texture will be a little denser with all purpose flour, but it is still moist and delicious.

Recommended products (affiliates)

Glass Mixing Bowl Set
A good spatula
Balloon Whisk
Pyrex Basics Loaf Pan

Best ever gluten free banana bread

Recipe by Michelle BarsnessCourse: Breakfast, Gluten free, Kid’s favoritesCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

50

minutes
Calorieskcal

A family favorite made gluten free! This banana bread is moist and packed full of flavor.

Ingredients

  • Bread
  • 1 3/4 cup all-purpose gluten free flour (see notes below)

  • 1/2 tsp baking soda

  • 1 1/2 tsp baking powder

  • 3/4 tsp salt

  • 3/4 cup sugar

  • 1 large egg

  • 1 cup bananas (mashed)

  • 1/2 cup of milk

  • 1 tsp vanilla extract

  • Crumble topping
  • 3 tbsp butter

  • 1/4 – 1/2 tsp cinnamon

  • 1 1/2 tbsp brown sugar

  • 1 tbsp all purpose gluten free flour

  • 3 tbsp rolled oats (gluten free)

Directions

  • Butter a loaf pan and preheat the oven to 350 F.
  • In one large bowl, combine together all of the dry ingredients. I use a whisk for this. In the another bowl, combine the egg, bananas, milk and vanilla extract.
  • Stir the wet ingredients into the dry ingredients and stir until just blended. Transfer the batter to the loaf pan.
  • If adding the topping, sprinkle the batter with the topping mixture. Bake for 50 minutes or until a cake tester comes out clean when inserted in the center.
  • Crumble topping
  • Combine all the crumble ingredients into a small bowl. Using a fork, cut the butter into the dry ingredients to make the crumble. Top the batter with the crumble prior to baking.

Notes

  • I prefer Namaste Foods Gluten Free Perfect Flour Blend, but you may use any good quality gluten free flour blend brand.
  • The topping is optional, but adds a nice texture and burst of flavor. Use gluten free rolled oats. You can also substitute other spices to your taste. Try 1/4 tsp nutmeg and 1/4 tsp cinnamon blend. Or 1/2 tsp pumpkin pie spice instead.
  • The original recipe did not call for adding any oil. I find it turns out moist and light with gluten-free flour and the moisture of the bananas. One tablespoon of vegetable oil could be added for additional moisture if needed.
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One Comment

  1. I love the idea I can use regular flour or gluten free. I have both on hand. Easy to make and I’ve made it many times. Thanks for sharing.

     

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