Gluten-Free Banana Bread Recipe
This easy gluten-free banana bread is soft, moist, and naturally sweetened with ripe bananas and a touch of brown sugar. It’s the perfect go-to recipe for a healthy snack, lunchbox filler, or a quick bake with the kids.
Ingredients
- 1½ cups overripe bananas, mashed
- ⅓ cup butter, melted
- ½ cup brown sugar
- 2 eggs, beaten
- 2 teaspoons vanilla extract
- 1½ cups gluten-free all-purpose (plain) flour (with xanthan gum if possible)
- 2 teaspoons gluten-free baking powder
- pinch of salt
Instructions
- Preheat oven to 175°C (350°F). Grease and line a loaf tin (8x4 inch or similar).
- In a large bowl, mash the bananas. Stir in the melted butter until combined.
- Add brown sugar, eggs, and vanilla. Mix well.
- Add in the gluten-free flour, baking powder, salt and stir until just combined - do not overmix.
- Pour the batter into the prepared loaf tin and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the centre comes out clean.
- Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Notes
Substitutions & Variations:
- Dairy-Free: Swap butter for melted coconut oil or dairy-free spread.
- Egg-Free: Use 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water).
- Maple Syrup: Replace brown sugar with ½ cup maple syrup and reduce butter slightly.
- Coconut Sugar: Use instead of brown sugar for a less refined option.
- Add-ins: Try ½ cup of chopped walnuts, choc chips, shredded coconut, or blueberries.
- Lower Sugar: You can reduce the sugar to ⅓ cup if your bananas are extra ripe.
Tried this recipe?Let us know how it was!