Bananas in our house rarely sit long enough to get overly ripe, but when they do, we love turning them into a moist loaf of banana bread. This is our favorite gluten-free banana bread recipe — a simple, budget-friendly treat that consistently delivers great flavor and texture.
When I first started baking gluten-free, quick breads were a challenge — some turned out too fragile or sank in the middle. After experimenting and adjusting recipes, I landed on a reliable approach. This loaf rises nicely in the oven and stays firm without becoming dry.
I aim to make food that tastes good and won’t break the budget. This recipe uses an easy rice-based gluten-free flour mix and provides both great flavor and a dependable crumb.
Gluten-Free Banana Bread Recipe
This easy and delicious banana bread is simple to make and perfect for using up ripe bananas.
- Author: Elise
- Prep Time: 15–20 minutes
- Cook Time: 30 minutes
- Total Time: 45–50 minutes
Ingredients
- 2 cup gluten-free flour mix
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp guar gum
- 2 large bananas, puréed
- 1 1/4 cup sugar
- 2 eggs
- 1/2 cup butter, softened
- 1 tsp vanilla
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, combine the dry ingredients: gluten-free flour mix, baking powder, salt, cinnamon, and guar gum.
- In a separate bowl, cream together the sugar and softened butter. Beat in the eggs, vanilla, and mashed bananas until combined.
- Stir the wet mixture into the dry ingredients until just combined; do not overmix.
- Pour the batter into a greased loaf pan and bake about 30 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool for about ten minutes. Loosen the edges with a knife and transfer the loaf to a cooling rack to finish cooling.
- Slice and enjoy.