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A tender Gluten-free Banana Bread that tastes just like the traditional version. Each slice delivers perfectly moist, flavorful bread with natural banana sweetness, proving that gluten-free baking can be just as delicious as conventional recipes.
After 15 years of gluten-free baking, this recipe stands out because banana bread naturally relies less on gluten for structure, getting its moisture from bananas and richness from butter.
Essential Ingredients
- Very Ripe Bananas: Freckled to brown
- Gluten-free All-purpose Flour: 1:1 blend
- Unsalted Butter: Melted
- Large Egg: Room temperature
- Pure Vanilla Extract: For depth
- Granulated Sugar: For sweetness
- Baking Soda: For rise
- Baking Powder: For lift
- Kosher Salt: Enhances flavors
Step-by-Step Preparation
- Initial setup: Preheat oven to 350°F. Generously grease 8x4-inch loaf pan with cooking spray. Check your gluten-free flour blend to see if it includes xanthan gum - this affects texture.
- Wet ingredients: In a large bowl, mash overripe bananas until chunky applesauce consistency. Mix in melted butter, sugar, beaten egg, and vanilla until well combined.
- Dry ingredients: Whisk together gluten-free flour, baking soda, baking powder, and salt in a separate bowl. This ensures even distribution of leaveners.
- Combining components: Add dry ingredients to wet mixture, stirring until fully combined. Unlike regular banana bread, no need to worry about overmixing - there's no gluten to develop.
- Baking process: Pour batter into prepared pan, smoothing top. Bake 50-60 minutes until tester comes clean. Cool in pan 15 minutes before removing.
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The beauty of this recipe lies in its simplicity. As a gluten-free baker knows, "Sometimes the best recipes are the ones that don't miss the gluten at all.".
Storage and Make-Ahead Success
Store bread covered on countertop for up to 5-6 days, though best within first 3-4 days. If it starts to dry out after day 4, try toasting slices lightly. For longer storage, wrap slices individually and freeze for up to 3 months. To prevent moisture loss, always keep bread tightly covered.
Temperature and Serving Variations
Serve at room temperature or slightly warmed. For breakfast, toast lightly and spread with butter or your favorite non-dairy spread. Create a special brunch offering by serving with dairy-free yogurt and fresh fruit. During holidays, add warming spices like cinnamon and nutmeg to the batter for seasonal flair.
Creative Adaptations
Transform this basic recipe by adding mix-ins like chocolate chips, chopped nuts, or warming spices. Try using raw or brown sugar for caramel notes. Make it dairy-free by substituting melted coconut oil or olive oil for butter. While variations are welcome, the classic version proves that gluten-free baking can be just as delicious as traditional recipes.
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Final Thoughts
This Gluten-free Banana Bread represents the perfect marriage of classic comfort food and modern dietary needs. Each slice delivers the sweetness of banana bread with added texture from oats and hidden vegetables. Whether you're having a perfect day or a challenging one, this bread reminds us that sometimes the best recipes come from simply needing something warm and homemade to make everything better.
Frequently Asked Questions
- → What gluten-free flour works best?
- Use a gluten-free all-purpose flour blend that includes xanthan gum for best results.
- → How ripe should the bananas be?
- Use overripe bananas that are freckled to completely brown for best flavor.
- → Can I freeze this bread?
- Yes, wrap well and freeze for up to 3 months. Thaw at room temperature.
- → Why leave banana lumps in the batter?
- Small banana pieces add moisture and create pockets of intense banana flavor.
- → How do I store this bread?
- Store in an airtight container at room temperature for up to 3 days.