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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:
karen says
what is xanthum? and where would I find it….never seen it in any of my grocery stores…what can I substitute for it
Leigh Anne says
Xanthan gum is frequently found in gluten free baking and is used a thickener and stabilizer. I have never used a substitute for it. It can be found in health food stores (Whole Foods etc) and can also be ordered online through Bob’s Red Mill. It is pretty readily available. Your regular grocery store may well have it on the baking aisle.
Delilah says
I have no sour cream or applesauce available, is there something I can substitute? Or what happens if I leave it out? Thanks so much for the recipe! 🙂
Leigh Anne says
Do you have any Greek yogurt?
Delilah says
I can’t eat dairy products, but I didn’t have my soy yogurt on hand, so I just left it out and the bread actually turned out fantastic anyway! 🙂
Stephanie says
I made this recipe the other day for some friends, and there were a few people who told me it was the best banana bread they’d ever had! Personally, I thought it was a bit too sweet, so next time I may put in a 3/4 cup of sugar instead. I also substituted ground flax seed for xantham gum (xantham gum is expensive), and it turned out great! Thanks so much for the recipe!!
Leigh Anne says
So glad everyone enjoyed it! Love to hear that.
Courtney says
Do you know what I should add for high altitude? I made it twice today and both times it fell in the middle and didn’t cook all the way through. Thoughts? Thanks!
Leigh Anne says
Courtney, Sorry I don’t have any experience baking at high altitude as I live at almost sea level! I know opening the oven door frequently can cause things to fall?
Rachel says
I used your recipe as inspiration. I came up with the best banana bread since we went gf 10 yrs ago. It rose higher and has a great texture. I used coconut milk yogurt in my version and juice of half a lemon.
Thank you for sharing your fabulous recipes.
Leigh Anne says
So glad you liked the recipe!