This Gluten-Free Banana Bread is the ultimate quick bread! It’s warm, spongy, goodness wrapped up in a sweet, pillowy, brown loaf! Whether you slather it with butter, vegan butter, cream cheese, or just have it au naturel, it’s undeniably delicious!
Just the smell of this glorious bread wafting through the air triggers so many good memories of trips to Maui, where banana bread is legendary. You can find slices and loaves at the local food and juice stands that dot the island. Now, each time I go back, I get super excited to hunt down this scrumptious treat!
More about gluten-free banana bread
Banana bread is through and through an American classic. It’s had a steady reputation for over 80 years and has enjoyed cult-like popularity since the beginning of the coronavirus pandemic. The internet is brimming with banana bread creations! I love all the different varieties – some with apple or pineapple, some with or without nuts – each recipe is different and wonderful in its own way!
Banana bread has been in my repertoire for over 30 years and has morphed many times since I first started making it. The first recipe that I made was from the 90’s food bible, The Fanny Farmer Cookbook. It’s a fantastic cookbook that’s jam-packed with over 800 pages of classic American recipes. I totally crack up when I look back at all of my hand-written notes on this recipe. I added and removed several ingredients over the years, like apples, cinnamon, and vanilla.
After numerous test recipes, I finally landed on one that was perfect! What sets this banana bread apart is that it’s gluten-free and delicious! It has a light, spongy texture and pure banana essence. I use coconut oil which plays perfectly off the banana and reminds me of Maui. I have also removed any other flavor ingredients like vanilla, nuts, and spices so that the banana flavor could shine through and take the leading role. We love this banana bread and hope you do too!
“Life is full of banana skins. You slip, you carry on.” DAPHNE GUINNESS –
Let me know if you make this recipe and how it worked out. I would love to hear from you!
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Gluten Free Banana Bread
- Prep Time: 10 minutes
- Cook Time: 50
- Total Time: 1 hour 15 minutes (includes 25 minute rest time)
- Yield: 6–8 servings 1x
- Category: Quick Breads
- Method: Bake
- Cuisine: American
Description
This light and airy gluten-free banana bread is A-MAZ-ING! It’ll be gone in a jiff so you may want to double down.
Ingredients
- 3 bananas
- 2 large eggs, slightly beaten
- 1/2 cup brown sugar
- 1/3 cup coconut oil, melted + more for greasing loaf pan
- 1 1/2 cups gluten-free flour with xanthan gum (I like Bob’s Red Mill 1-To-1)
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
Instructions
- Preheat oven to 350F.
- Grease a 9″ x 5″ loaf pan with coconut oil.
- Melt coconut oil in a small pan or microwave and set aside to cool.
- In a large bowl, mash the bananas with a fork. Whisk in egg, coconut oil, and brown sugar until combined.
- In a medium bowl, sift together flour, sugar, baking soda, and salt. With a large spoon, stir into the banana mixture until combined. Try not to over mix.
- Pour batter into a prepared loaf pan. Smooth out the top. Bake for 50 minutes or until a toothpick comes out clean. Let cool in the pan for 10 minutes then remove to rack and cool another 15 minutes.
- Have a slice while it’s still slightly warm and enjoy!
Notes
- Can also be made with brown butter instead of coconut oil. Both versions are delicious!
- Slather warm banana bread with butter, vegan butter, or cream cheese.
