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This will be the best banana bread you have ever made. It is moist, tender and gluten free. You can also make it dairy free.
Why You’ll Love This Recipe
Like I always say when I post a gluten free recipe, don’t discount this recipe because you aren’t gluten free. Â I am sure you know at least one or two people that are gluten free and wouldn’t it be fun to take them a treat they could eat!
I have shared with The Best Banana Bread recipe before – it’s an old family favorite and many, many of you who have tried it agree with me that it is truly THE BEST banana bread. So moist!
So over the Christmas break I decided to try gluten free banana bread and replace the regular flour in our favorite banana bread recipe with my gluten free flour mix and it worked beautifully. Â In fact you will be hard pressed to tell this bread is gluten free!
The bread is light, moist and doesn’t have the grittiness that a lot of gluten free baked items do.
Ingredients Needed
- Sugar
- Oil
- Eggs
- Bananas, ripe
- Sour Cream
- Pure Vanilla Extract
- Gluten Free Flour Mix, homemade mix or your favorite store bought brand
- Baking Soda
- Salt
- Xanthan Gum
How to Make Gluten Free Banana Bread
- Grease and flour bottom only of a loaf pan.
- Beat together sugar and oil.
- Add eggs, bananas, sour cream and vanilla; blend well
- Lightly spoon flour into measuring cup; level off
- Add flour, baking soda and salt and stir juntil dry ingredients are just moistened.
- Pour into prepared pan
- Bake at 350 degrees F until toothpick inserted in center comes clean, about for 50-60 minutes
- Remove from oven and allow bread to cook for 5 minutes.
- Remove bread from pan and place on wire rack to cook completely.
Tips from leigh Anne
- I use my own gluten free flour mix recipe for this bread. It contains coconut flour, gluten free oat flour, rice flour, tapioca flour, xanthan gum and cornstarch. If you are unable to eat any of these ingredients, you can use Bob’s Red Mill gluten free flour mix or your preferred brand.
- For best results, wrap bread tightly and store in the refrigerator.
- If you would like to make this recipe dairy free, substitute the sour cream with apple sauce.
For other gluten free recipes check out these:
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Gluten Free Banana Bread Recipe
Ingredients
- 1 cup sugar
- 1/2 cup oil
- 2 eggs
- 1 cup mashed ripe bananas
- 1/2 cup sour cream or applesauce
- 1 tsp. vanilla
- 1 1/2 cup gluten free flour mix
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp xanthan gum
Instructions
- Heat oven to 350 degrees
- Grease and flour bottom only of a loaf pan (or use 3 small loaf pans)
- In large bowl, beat together sugar and oil
- Add eggs, bananas, sour cream and vanilla; blend well
- Lightly spoon flour into measuring cup; level off
- Add flour, baking soda and salt; stir just until dry ingredients are moistened
- Pour into prepared pan
- Bake at 350 degrees for 50-60 minutes (about 40 minutes for smaller loaf pan) or until toothpick inserted in center comes clean
- Cool 5 minutes; remove from pan
- Cool completely
- Wrap tightly and store in refrigerator
Tips & Notes:
Nutrition Facts:
Steve Coffey says
Do you use all-white sugar or brown sugar or a mixture? What do you think of using a 50-50 mix of white and brown sugar? Also, have you tried using coconut oil in place of the canola oil?
Leigh Anne says
I have only made the recipe as it is written.
Tiffany says
What type of oil do you use?
Leigh Anne says
I use canola oil but vegetable oil will work too.
Yvonne (Bread Fun) says
Great site love your recipe for gluten free banana bread. You must make the best bread to be the most popular site pinned in 2013 for Pinterest. my doctor suggested that I should go gluten free. I am going to try your recipe wish me luck. Awesome!!!!!
Leigh Anne says
This bread is great – in fact I have a loaf in the oven as we speak!!
Jenn says
Hi, I’ve made it twice in the past three days. The taste is awesome but I was wondering why my loaf, when cut open, there r parts on the inside that look like it’s not quite done, like super moist still, and not like banana-loaf/bread looking, if u know what I mean. What am I doing wrong?
Leigh Anne says
I am wondering if maybe you have chunks of banana in there? If your banana isn’t pureed up enough??
Jennifer says
Definitely a possibility. Cuz I’m mixing it by hand with a whisk… Should I be using an electric mixer? Or just mash the banana more before adding it to the batter? Thx soooo much for this. I’ve been having soooo much fun.
Oh and one more thing, while it was in the oven the loaf grew soooo big. Like 2.5inches higher than the pan. Then I took it out and it totally deflated and even the sides kinda collapsed. How can I prevent that? Sorry, I’m a total cooking/baking newbie. 🙂
Leigh Anne says
I always use my Kitchen Aid so next time try an electric mixer. I also put my bananas in the food processor to get them nice and smooth. I don’t like chunks of banana in my bread. If the bread is not cooked in the middle that will cause it to fall.
hennie says
This looks great! Does it freeze well?
Leigh Anne says
I have never frozen it but I think it would freeze great.