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Gluten-Free Banana Bread Recipe

American · Dessert · 65 min total

Moist, tender, and full of banana flavor, this gluten-free banana bread is easy to make and perfect for using up ripe bananas. It's a crowd-pleaser that everyone can enjoy.

Ingredients

• 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream or plain Greek yogurt

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper.
2. In a medium bowl, whisk together gluten-free flour, baking soda, and salt.
3. In a large bowl, combine mashed bananas, melted butter, sugar, eggs, vanilla, and sour cream; mix until smooth.
4. Add dry ingredients to wet ingredients and stir until just combined. Do not overmix.
5. Pour batter into prepared loaf pan and smooth the top.
6. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. If top browns too quickly, tent with foil after 30 minutes.
7. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips

• For extra flavor, add 1/2 cup chopped walnuts or chocolate chips.
• Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
• Bananas should be very ripe with brown spots for best sweetness and moisture.

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