Comforting Gluten-Free Banana Bread Recipe
This gluten-free Banana Bread recipe is great for using up ripe bananas. It is delicious, very easy to put together and it freezes well.
Are you craving a slice of warm, comforting banana bread but worried about gluten?
Well, fret no more! I’ve got a scrumptious gluten-free banana bread recipe that’ll make your taste buds dance with joy.
It’s perfect for using up those overripe bananas sitting on your counter. Let’s dive in and create some banana-flavoured magic!
Table of Contents
What you’ll love about this recipe
- It’s incredibly easy to make, even for novice bakers
- The recipe uses simple, readily available gluten-free ingredients
- It’s packed with warm, comforting spices like cinnamon and mixed spice
- You can customise it with sultanas or chopped dried apricots
- It freezes well, so you can always have a slice on hand for those banana bread cravings
Ingredients
Butter: You’ll need 125g of soft butter. Make sure it’s at room temperature for easy mixing.
Sugar: We’re using 50g of brown sugar to give our bread a lovely caramel flavour.
Eggs: Three medium eggs will help bind our ingredients together.
Bananas: The stars of the show! Use three large, very ripe bananas. The riper, the better for sweetness.
Flour: 225g of gluten-free self-raising flour is our main dry ingredient.
Baking powder: A half teaspoon of gluten-free baking powder gives extra lift.
Spices: We’re using 2 teaspoons of ground cinnamon and 1 teaspoon of mixed spice for that warm, comforting flavour.
Fruit: Add 100g of sultanas or chopped dried apricots for extra texture and flavour.
Vanilla: A teaspoon of vanilla extract enhances all the flavours.
Toppings: Flaked almonds and a sprinkle of brown sugar on top are optional but delicious.
Instructions
First things first, preheat your oven to 180°C (Gas 4) and grease a 1kg loaf tin. This ensures your oven is hot and ready when your batter is.
In a mixing bowl, beat the soft butter and brown sugar until it’s pale, light, and fluffy. This creates a lovely base for our bread.
Next, add the beaten eggs one at a time, mixing well after each addition. This helps create a smooth, well-incorporated batter.
Now for the fun part! Add all the remaining ingredients: mashed bananas, flour, baking powder, spices, sultanas (or apricots), and vanilla extract. Mix everything well until you have a uniform batter.
Pour your lovely batter into the prepared loaf tin. If you’re using the flaked almonds and extra sugar, sprinkle them on top now.
Pop the tin in the oven and bake for 50-60 minutes until it’s golden brown. To check if it’s done, insert a clean wooden skewer into the centre. If it comes out clean, your bread is ready!
Let the bread cool for a few minutes in the tin, then transfer it to a wire rack to cool completely. Patience is key here, no matter how tempting it smells!
What to Serve with Gluten-Free Banana Bread
This gluten-free banana bread is absolutely delicious on its own, but why stop there? Try serving it with a pat of butter for a classic treat.
If you’re feeling indulgent, why not serve it with some warm custard? The combination of creamy custard and spiced banana bread is simply heavenly.
For a quick breakfast or snack, toast a slice and spread it with your favourite nut butter. It’s a perfect balance of carbs and protein to start your day.
Are you ready to try my gluten-free Banana Bread recipe? Then let’s get started:
Gluten-free Banana Bread Recipe
Equipment
- Mixing Bowl
- Loaf tin
Ingredients
- 125 g Butter
- 50 g Brown sugar
- 3 Eggs
- 225 g Gluten-free self-raising flour
- 1/2 tsp Gluten-free baking powder
- 100 g Sultanans
- 1 tsp Vanilla extract
- 20 g Flaked almonds optional
Instructions
- First things first, preheat your oven to 180°C (Gas 4) and grease a 1kg loaf tin. This ensures your oven is hot and ready when your batter is.
- In a mixing bowl, beat the soft butter and brown sugar until it's pale, light, and fluffy. This creates a lovely base for our bread.
- Next, add the beaten eggs one at a time, mixing well after each addition. This helps create a smooth, well-incorporated batter.
- Now for the fun part! Add all the remaining ingredients: mashed bananas, flour, baking powder, spices, sultanas (or apricots), and vanilla extract. Mix everything well until you have a uniform batter.
- Pour your lovely batter into the prepared loaf tin. If you're using the flaked almonds and extra sugar, sprinkle them on top now.
- Pop the tin in the oven and bake for 50-60 minutes until it's golden brown. To check if it's done, insert a clean wooden skewer into the centre. If it comes out clean, your bread is ready!
- Let the bread cool for a few minutes in the tin, then transfer it to a wire rack to cool completely. Patience is key here, no matter how tempting it smells!
Nutrition
If you have a sweet tooth like me, then why not check out these👇
- Gluten-free blueberry muffins
- Gluten-free banana fritters
- Gluten-free apple crumble
- Gluten-free apple cake
Gluten-free Banana Bread Tips:
Here are some tips to help you make the most out of this recipe:
Avoid Cross-Contamination
If you’re preparing gluten-free banana bread in a kitchen that is not entirely gluten-free, take precautions to avoid cross-contamination. Use separate utensils, cutting boards, and cooking surfaces to prevent gluten from coming into contact with the ingredients. When possible do not use wooden utensils, cutting boards, and rolling pins that are used with gluten. Wipe down all surfaces with hot, soapy water.
Right then, here are some tips for whipping up a scrumptious gluten-free banana bread, shall we?
Flour
When making gluten-free banana bread, it’s key to use a gluten-free flour blend. Some recipes call for gluten-free all-purpose flour with xanthan gum. If your flour doesn’t have it, add 1/4 teaspoon of xanthan gum. Some recipes use a mix of gluten-free measure-for-measure flour and almond flour.
Bananas
Use very ripe bananas for the best flavour. You’ll want about 2-3 of them, mashed up. Measuring the mashed bananas is key, aim for about 1 cup to get the texture just right.
Fat
Melted unsalted butter will make the bread rich and tender. If you’re avoiding dairy, Smart Balance butter or shortening works a treat.
Preparation
Preheat your oven to 180C (Gas Mark 4). Line a 2lb loaf tin with baking paper – this stops the bread from sticking.
In a large bowl, mash those ripe bananas until they’re smooth. Then, give the butter and sugar a good mix with an electric whisk until they’re properly combined.
Combining Wet and Dry, add the mashed bananas, eggs, gluten-free flour, baking powder, and xanthan gum (if using) to the bowl. Mix it all together with the electric whisk until it’s just combined.
Baking Time
Pour the mixture into your lined tin, smooth the top, and pop it in the oven. Bake for 50 minutes to 1 hour. Keep an eye on it – you’ll know it’s done when it’s golden and a skewer inserted into the middle comes out clean.
Extra Tips
Feel free to chuck in some chopped nuts or chocolate chips if you’re feeling fancy.
You can keep your banana loaf at room temperature in an airtight container for about a week.
To freeze, wrap the loaf tightly in plastic wrap and pop it in a freezer bag. It will keep for up to 3 months.
Frequently Asked Questions
Why did my banana bread sink in the middle after baking?
Gluten-free cakes sometimes sink a bit when cooling. This might also happen if the bread isn’t fully baked. Ovens vary, so keep an eye on it and test with a skewer until it comes out clean or with just a few crumbs.
Can I make gluten-free banana bread dairy-free?
Yes, you can! Simply swap the butter for a dairy-free spread.
What if my gluten-free banana bread is gummy or underbaked in the middle?
This usually means it hasn’t been baked for long enough.
What flour is best to use?
Recipes often call for a gluten-free all-purpose flour blend. Some suggest using a blend that already contains xanthan gum, or adding about 1/4 teaspoon if it doesn’t.
Why is my gluten-free banana bread dry?
Gluten-free bread dough often needs more moisture. Make sure you’re using enough liquid ingredients. Some recipes use yoghurt to keep the bread moist.
Can I freeze gluten-free banana bread?
Yes, wrap it tightly in plastic wrap and put it in a freezer bag. It should be kept for up to 3 months. You can also freeze it in slices, separated by parchment paper.
What can I do to stop the edges from drying out while baking?
If the edges are browning too quickly, try covering the loaf with foil while it finishes baking.
Is it better to use weight measurements or cups?
Using weighing scales is more accurate, especially in gluten-free baking, where small differences can matter.
How ripe should the bananas be?
Use bananas that are evenly speckled and have a strong aroma for the best flavour.
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Becky Terrell ✍️
Hi, I am Becky. I am a passionate recipe maker and having been a coeliac (celiac) for 30+ years I focus on gluten-free recipes. My blog is my online cookbook of gluten-free tasty recipes. You can follow me on X: @beckygwg
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Comments
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Wow, these ideas are perfect for snacks, especially with all the ripe bananas we have!
This reminded me of something my grandma used to make—pure comfort.
I brought these to work and everyone asked for the recipe—so chewy and satisfying.
Total comfort food—warm apples and sponge with a scoop of vanilla ice cream? Yes, please.
A comforting dessert that’s become my go-to when I crave something sweet and homely.