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Gluten Free Banana Bread | Great as Banana Muffins Too

Gluten Free Banana Bread

Gluten Free Banana Bread | Great as Banana Muffins Too!

Gluten Free Journey
With its super-moist texture, buttery banana flavours, and incredibly soft crumb, this is the best ever Gluten Free banana bread recipe. You’ll need 4-5 ripe bananas to begin!
Prep Time 10 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 15 mins
Course Breakfast
Servings 1 loaf

Ingredients
  

  • 2 cups all purpose flour (gluten free)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (1 stick softened)
  • 3/4 cup sugar
  • 2 large eggs
  • 2 1/2 cups mashed bananas
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon (optional)
  • 3/4 cup walnuts (optional)
  • 3/4 cup chocolate chips (optional)

Instructions

  • Preheat the oven to 350°F (177°C)
  • 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. 

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!

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