This post may contain affiliate links. Please see disclosure policy here.
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:
Be sure and follow me over on YouTube for weekly cooking demos.
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:
Jocelyn says
Made this this evening and it was delicious!! I used brown rice flour (instead of white rice flour in the gf flour mix), coconut sugar, applesauce (no sour cream), and guar gum (instead of xanthan gum). And it turned out great….moist and soooo good! Family loved it too!
Laura Jane says
This bread is DELICIOUS! I have been gf for years and it’s been so long since I’ve tasted banana bread this good! I actually used apple jelly that I had on hand instead of sour cream and tossed in a teaspoon of pumpkin spice and it was wonderful. Thanks so much for sharing!
Leigh Anne says
Laura Jane, Love the changes you made. Bet it was yummy with the pumpkin spice.
Toni says
This really is the “Best Banana Bread Recipe” for GF! I stumbled upon this recipe on Pinterest last January and I have made it several times. It always comes out just perfect, moist, and delicious! I added some leftover pecan and coconut with cinnamon and made mini muffins and reduced the baking time.
In the past, I used my GF Flour blend, but today I used the link above and made up a batch. I did not have the coconut flour, so I used potato flour… The first batch just came out of the oven and smells and tastes fantastic! I’m taking the second loaf to church tomorrow! Yum Yum!
Thank you for sharing!
Leigh Anne says
Toni – love to hear that!!!
Sarah says
Made this today and it came out AMAZING!! I love to bake and decided to try Gluten free for a while to see if my aches and pains will go away. I used a different GF flour blend and used the apple sauce cause I have a dairy intolerance. the loaf turned out beautifully it raised nicely and it doesn’t even taste like GF and the consistency came out just like that of a flour banana bread. so yummy with vegan marg! Thank you for a fanastic recipe. I will make again.
Leigh Anne says
So glad it worked so well for you and that you enjoyed!
Sarah says
Im making this right now and Im at the part where I’m adding my dry and I see Xanthan gum in the ingredient list but it doesn’t say to add it in the instruction. Im gonna add it and cross my fingers.