This one-bowl gluten free banana bread is moist and delicious. It's also really simple to make. You don't even need a mixer for this recipe - just a large bowl and a spatula.
I can't think of a bread that's cozier or more delicious than banana bread. It's a well-loved classic for good reason and this recipe is definitely a keeper.
Banana Bread Ingredients
Here's what you need:
- Sugar - Of course 😉
- Brown sugar - I like the depth brown sugar gives to banana bread. It's made with molasses and regular sugar which gives it a slight caramel flavor.
- Vegetable oil - Don't misunderstand me when I say this (because I do LOVE butter) but vegetable oil keeps a sweet bread or muffin very moist!
- Bananas - You want ripe bananas because the starch converts to sugar as they ripen and becomes sweeter. I would encourage you to use ripe bananas and not black ones. Some people prefer to use black ones but I think they have a slightly rotten taste.
- Eggs - To bind
- Gluten free flour - Use an all purpose gluten-free flour that contains xanthan gum. I used Bob's Red Mill 1:1 All Purpose Flour and so this is the one I recommend using. See more information on this below.
- Baking powder & soda - For rise!
- Kosher salt - Salt brings out all the sweet flavors in the recipe without making it salty. I use kosher salt in all my recipes because it has a better flavor than table salt. It isn't a 1:1 substitution though. If you only have table salt cut the amount in half.
- Cinnamon (optional) - But delicious!
How to Make Gluten Free Banana Bread
Banana bread is super simple. You don't even need a mixer. All you need is a large bowl, a spatula or whisk, and measuring cups/spoons.
Here is how you make the batter:
- In a large bowl combine both sugars, vegetable oil, and mashed bananas. Stir well to combine.
- Add both eggs and stir until completely incorporated.
- Add the gluten free flour, baking powder, baking soda, salt, and cinnamon. You guessed it - stir really well. A smooth batter should form.
Then you scrape the batter into a greased loaf pan and bake until golden brown! It's that simple.
Tips & Substitutions
- Use ripe bananas. I said it once but it's worth repeating. When a banana ripens the starches convert to sugar and the banana becomes softer. Don't use green bananas!
- Feel free to add mix-ins or toppings! I LOVE to add chocolate chips but you could add walnuts, pecans, shredded coconut, dried cherries, golden raisins, or cocoa nibs. You could also top with sliced almonds, or turbinado sugar.
- Let the bread cool before trying to remove. Don't try to remove the bread from the pan when it's hot out of the oven. It will just break apart. Let it cool for a while first.
Storing & Freezing Banana Bread
Let the banana bread cool completely first. If you try to store banana bread that is still warm it will create condensation in the container which will cause your banana bread to get soggy or even worse mold! This tip not only applies to banana bread but any baked good or bread.
Once the gluten free banana bread is cool you can put it in an airtight container and leave it on the counter for 3 days.
You can also freeze the banana bread which is my preferred method because I can't eat an entire loaf all by my lonesome. I like to slice it and then freeze it so I don't have to pull out half a loaf for one sitting.
I like to slice it up and place the slices on a sheet pan to freeze. Once the slices are frozen I wrap them individually and place them into a gallon zip top bag and label it with the date. Use within 3 months for freshest results.
Which gluten free flour should I use?
Make sure to use an all purpose flour that contains xanthan gum. Gluten free all purpose flour is actually a blend of flours and starches that work to mimic regular flour. Each brand is slightly different with a different taste and texture.
My favorite gluten free all purpose flour is Bob's Red Mill 1:1 Gluten Free All Purpose Flour and because I haven't tested this recipe with any of the other brands this is the one I recommend. If you can't find this one the brand that works the most similarly would be King Arthur's measure for measure gluten free flour.
Other Gluten Free Recipes You Might Like
- Gluten Free Chocolate Pound Cake
- Gluten Free Pumpkin Chocolate Bread
- Gluten Free Pumpkin Muffins
- Gluten Free Marble Cake
- Banana Bread with Frozen Bananas
Gluten Free Banana Bread
- Large mixing bowl
- Spatula or whisk
- Liquid Measuring cup
- Measuring cups
- Measuring spoons
- ⅓ cup sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- ¾ cup Mashed banana
- 2 eggs
- 1 ¼ cup Bob's Red Mill 1:1 All Purpose Gluten Free Flour
- 1 ½ t. Baking powder
- ½ t. Baking soda
- ½ t. Kosher salt
- ¼ t. Cinnamon (optional)
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9 by 5 loaf pan and set aside.
- In a large bowl combine sugar, brown sugar, vegetable oil, and mashed banana. Stir until well combined.
- Add both eggs and mix together with a spatula or whisk.
- Add the gluten free flour, baking powder, baking soda, salt and cinnamon. Stir until a smooth batter forms and everything is incorporated.
- Scrape the batter into the greased loaf pan and place it in the oven. Bake until the top is golden brown and a toothpick comes out clean around 45 to 50 minutes.