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This will be the best banana bread you have ever made. It is moist, tender and gluten. You can also make it dairy free.
Like I always say when I post a gluten free recipe, don’t discount this recipe because you aren’t gluten free. 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!
Best Banana Bread Recipe
I have shared with you 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. In fact you will be hard pressed to tell this bread is gluten free!
What Gluten Free Flour Should I Use?
Last year I posted a recipe for a gluten free flour mix. The mix contains coconut flour, oat flour, rice flour, tapioca flour, xanthum gum and cornstarch. I realize that some people who are gluten free can’t have oat flour (although the brand I use is gluten free) so feel free to try this recipe with your favorite gluten free flour mix (I also like Bob’s Red Mill brand) if you aren’t able to eat everything that is in the flour mix.
The bread is light, moist and doesn’t have the grittiness that a lot of gluten free baked items do.
Can I Make it Dairy Free?
The recipe uses sour cream so if you are also dairy free (as my daughter is) you can easily substitute the sour cream with apple sauce. I made it with apple sauce and with sour cream and they were both delicious.
How to Make Gluten Free Banana Bread
- Heat oven to 350 degrees F
- 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 scoop flour into measuring cup and level off with a knife.
- 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
For other gluten free recipes check out these:
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The Best Gluten Free Banana Bread
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 xanthum 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
- Makes 1 loaf
Tips & Notes:
Nutrition Facts:
Kim says
could I make muffins instead of bread?
If so, how long should I bake them for?
Leigh Anne says
Have never made this in muffin form but it should work fine. Just check another muffin recipe to see how long it bakes for and start with that and just use a toothpick to test for doneness.
laura says
I’ve made this several times since finding the recipe. It always comes out moist and delicious. This time, however, I didn’t have any sour cream on hand, but I did have buttermilk. I used 1/2C of buttermilk in place of the sour cream and threw in a few tablespoons of coconut flour to help absorb the extra moisture. It is great! Another option for someone who doesn’t have the other ingredients on hand.
Lisa says
Thank you for coming up with this recipe, it has become my go to! DH made it for our guest for the morning after Thanksgiving and it got rave reviews. I made it for our Christmas guests and added a bag of cinnamon chips (Hershey) and my family loved it too! It’s become my new favorite way to use up bananas and this time I bought extra bananas just so I can make it. I’ve used palm sugar and coconut oil successfully in the recipe so if anyone is wondering that works well. I’ll continue to experiment since we are a mix of Paleo and GF (weird, I know), but wanted you to know how much we’re enjoying this recipe and that it has become our go to!
Leigh Anne says
Love hearing that you love the recipe too!!!
Amy says
Hi,
I was wondering if you have the nutritional information for this recipe. Do you know the break down of how many calories are in a serving?
Thank you!
Amy
Leigh Anne says
Sorry but I don’t have the nutritional breakdown.
Joanna says
Oh my! Best banana bread I’ve ever made, used coconut oil and Greek yoghurt and sprinkled some brown sugar on top as well as adding in some dried fruit and peel…. Sooooo good ! Thanks
Leigh Anne says
Yum! Love the idea of brown sugar on top and added dried fruit!