Create the perfect Gluten Free Banana Bread with a sweet, crusty outside protecting the soft, moist bread inside. Perfect for slathering with a dab of butter and enjoying.
Way back in the day – when I was about 5 years old – I got a recipe book from one of my elderly neighbours. She was a sweet old lady, and why she gave me the book, I’ll never know, but it was called “Get Me In The Kitchen”.
Judging by the cover art, I don’t think it was a very popular book, but it was full of great recipes for beginner bakers. The first recipe I ever made from that book (with the help of my Mom, of course) was for Banana Bread. And that is when my love for banana bread began.
Although I usually bake gluten free Banana Chocolate Chip muffins when I have overripe bananas, a loaf of banana bread is a real treat.
No one in my family likes eating the crust of sandwich bread. But when it comes to sweet loaves, like this banana bread, the ends are coveted like the corner piece of a pan of gluten free Lunch Lady Brownies. Sometimes I sneak the end piece when no one is looking. Mom privileges.
What type of pan makes the best Banana Bread?
I have baked many loaves using my Pyrex glass pan. It does work well, but I have found recently that I like to use my slightly smaller 1 pound (8.5″x4.5″x3″) aluminum baking pan instead. The reason for this is that it gives a slightly taller loaf with straighter sides, where the Pyrex pan always bows out a little in the middle.
It is personal preference though, as either loaf pan will work great. For reference, the loaf in the picture underneath is baked in the Pyrex pans, while the loaf in the video is baked in the metal pan.
Can I bake the gluten free banana bread using green bananas?
You could, but why would you want to? The ugliest, brownest, most overripe bananas will make the best banana bread.
Overripe bananas are sweeter, softer, and seem to contain more moisture than green bananas. So if you have bananas that have made a few trips back and forth to school, and they aren’t looking too appetizing anymore, save them to make banana bread.
I often freeze overripe bananas, and when I want to bake, I simply take them out of the freezer, defrost them in the microwave, and squeeze them out of the peel into a bowl. A whisk is enough to mash them as this point, and they are ready to bake with.
The Best Gluten Free Banana Bread Recipe:
Gluten Free Banana Bread
Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Create the perfect Gluten Free Banana Bread with a sweet, crusty outside protecting the soft, moist bread inside. Perfect for slathering with a dab of butter and enjoying.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 mashed overripe bananas (about 1 1/2 cups)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup sorghum flour
- 1/3 cup potato starch
- 1/4 cup tapioca starch
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum
Instructions
- Preheat oven to 350 degrees F. Line a 8.5"x4.5"x3" loaf pan with parchment paper, so that the paper sticks up the two long sides of the pan. Set aside.
- In a large mixing bowl, cream together the butter, sugar, and brown sugar.
- In a separate bowl, mash the bananas, and stir in the eggs and vanilla.
- Pour the banana mixture into the butter/sugar bowl, and stir until fully combined.
- In a separate bowl, whisk together the sorghum flour, potato starch, tapioca starch, baking soda, salt, and xanthan gum.
- Add the dry ingredients to the wet ingredients, and stir just to combine.
- Pour the batter into the prepared baking pan.
- Bake in the middle of the oven for about 55 minutes, or until a toothpick inserted into the middle of the loaf comes out clean. If the top of the loaf looks to be getting too dark, cover the top loosely with aluminum foil.
- Allow to sit for 5 minutes before lifting the loaf out of the pan onto a wire cooling rack. Let the loaf cool completely before wrapping in plastic wrap. It can be stored on the counter or in the fridge.
Notes
You can easily double the recipe to bake 2 loaves - one for now, and one for the freezer or a friend.
ADD-INS: Feel free to add chocolate chips or nuts to your banana bread - whatever makes your heart sing. There is no wrong answer.
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Looking for more ways to use up overripe bananas? How about:
- Gluten Free Double Chocolate Peanut Butter Banana Muffins
- Moist Gluten Free Banana Cake
- Gluten Free Chocolate Banana Cookies
- Gluten Free Pumpkin Banana Bread
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If you make this recipe, or any other from this site, be sure to share it to social media and tag me “@FaithfullyGF”, I’d love to see it!
Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
