This gluten free banana bread is lightly spiced and perfectly moist. It’s so quick and easy to make and is sure to become your favorite!
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I’ve never been much of a banana bread person, but this bread has changed my mind forever! The banana breads I’ve had in the past have all been very dense and almost rubbery. I know that sounds weird to call bread rubbery, but that’s the exact word I would use to describe it. But this bread is perfectly moist without being overly dense and is in no way “rubbery.” Haha!
A reader recently gave me a great idea and I have to thank her for it, so Debbie, if you’re reading this, thank you for giving me the wonderful idea to use my gluten free pumpkin bread as a starting point for this banana bread! It came out more amazing than I even imagined it would.
HOW TO MAKE GLUTEN FREE BANANA BREAD
Quick breads made gluten free are SO easy!! One of the great things about baking gluten free is that many baked goods that don’t require much gluten development are often better than their gluten-filled counterparts. Cakes, cookies, brownies, muffins, quick breads–they’re pretty easy to convert to gluten free.
You probably have most of these ingredients in your kitchen already:
- Kim’s gluten free flour blend, or your favorite blend with xanthan gum, such as Cup4Cup
- Baking soda
- Coconut oil–you can use vegetable or canola oil, but you should try the coconut oil–it really makes a difference in the flavor and texture
In a large bowl, mix all the dry ingredients and the sugar. Whisk to combine. Make a well in the center and add the melted coconut oil, eggs, water, and mashed bananas. Stir until thoroughly mixed. Pour into a loaf pan and bake for about 50-60 minutes. That’s all, folks! Simple, but sooooo good.
What Size Loaf Pan is Best?
The pan I used to make this banana bread is a long and narrow loaf pan, which I picked up at my local Lidl about a year ago. If you have a Lidl near you, you know their non-food items come and go constantly so I can’t say they’d have it now, but this one is similar to the one I have.
A standard 8 1/2 by 4 1/2-inch loaf pan will also work just fine. I think if you go any bigger than that (9 by 5-inch for example) you’ll need to double the recipe (which can be done by the way).
CAN THIS BREAD BE MADE INTO MUFFINS INSTEAD?
You can definitely make this bread into muffins! Just adjust the baking time to 20-25 minutes, or until the muffins spring back when touched or a toothpick inserted into the center comes out clean.
Should I Use Really Ripe Bananas?
Here’s the thing I’ve figured out with some trial and error. I might catch flack for this from everyone, but I think less ripe bananas work better! When bananas are overripe, they are so much more liquidy and super sweet and I’m pretty sure that’s why I’ve never liked banana bread until now. Or maybe it’s just because I just don’t like mushy bananas!
Toss the ordinary banana bread out the window and try this gluten free banana bread instead for a change of pace you’re sure to love!!
Gluten Free Banana Bread
- 1½ cups plus 2 tbsp (227 g) Kim's gluten free flour blend (or your favorite gluten free flour blend containing xanthan gum)
- 2 tsp baking soda
- ¾ tsp salt
- 1½ cups (300 g) granulated sugar
- ½ tsp nutmeg
- ½ tsp cinnamon
- 1 cup (about 2-3) bananas, mashed (not overly ripe)
- ½ cup (120 ml) coconut oil, melted (substitute canola or vegetable oil)
- 2 large eggs
- ⅓ cup plus 1 tbsp (92 ml) water
- 1 tsp vanilla extract
- Preheat oven to 350° F.
- In a large bowl, whisk together the flour, sugar, salt, baking soda, nutmeg, cinnamon, and salt. Make a well in the center and add the melted coconut oil, bananas, eggs, water, and vanilla and stir to combine.
- Pour into greased loaf pan.
- Bake at 350° for 50-60 minutes, or until toothpick inserted in center comes out clean.
- Allow to cool in the pan for 10 minutes and then remove from pan and cool on wire rack until room temperature.