With its super-moist texture, buttery banana flavours, and incredibly soft crumb, this is the best ever Gluten Free Banana Bread recipe in our kitchen. You’ll need 4-5 ripe bananas to begin!
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes.
On medium speed, add the eggs one at a time, beating well after each addition.
With the mixer running on low speed, slowly sift the dry ingredients into the wet ingredients until no gluten free flour pockets remain.
Beat in the mashed bananas, and vanilla extract on medium speed until combined.
Do not overmix.
Fold in additional ingredients (walnuts, chocolate chips, etc)
Spoon the batter into the prepared baking pan and bake for 60-65 minutes.
Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown.
A toothpick inserted in the center of the loaf will come out clean when the bread is done.
Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week.
Recipe Video
Recipe Tips & Notes
Banana Bread Muffins:
Use this gluten free banana bread recipe to make banana bread muffins. Pour the batter into a lined or greased muffin pan and bake for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total bake time for the banana bread muffins is about 22-23 minutes. The initial burst of hot air helps rise nice and tall!