This easy gluten free banana bread is made in only one bowl, and it’s everything banana bread should be: moist, tender and delicious, packed with banana flavor and not too sweet.

Smoothies are nice, but there’s just nothing better to do with perfectly ripe bananas any month of the year than to make banana bread.

This gf banana bread recipe has no season. It’s so good that you’ll want to turn on the oven in the dog days of summer to make it.

How do you make gf banana bread moist?

You know how the crumbs from a truly moist quick bread like banana bread can be picked up with the back of a fork? This is that gluten free banana bread.

The acid of the sour cream tenderizes the crumb of the bread. Plain Greek yogurt can be used instead, with very good results.

Sugar also tenderizes baked goods. In this recipe, that comes from the sugar added to the batter, but also from the ripest mashed bananas you can find.

The batter is stiffer than the batter for gluten free banana muffins, though. A softer batter has more moisture, and your banana bread won’t hold its shape.

Overhead image of gluten free banana bread partially sliced

Gf banana bread FAQs

Why did my gluten free banana bread fall?

In general, when baked goods rise in the oven and then fall as they cool, they were baked in an oven that is out of calibration and running hot. The outside of the bread cooks too quickly, before the center has a chance to bake all the way through.

When the steam escapes the bread as it cools, it doesn’t have the internal structure it needs to hold its shape. Always bake using a small, cheap, freestanding oven thermometer, as most ovens run hot.

Why isn’t my gf banana bread cooking in the middle?

Your banana bread may be raw in the middle because your oven is too hot (see above). Your quick bread may also be raw in the middle if you measured by volume, not weight, and over-measured the sour cream.

You  may also just not have allowed your banana bread to finish baking. It’s best to use an oven tester and bake until it comes out with no more than a few moist crumbs attached.

Whole baked banana bread with baked banana slices on top on wire rack on white surface

Can you use unripe bananas for gluten free banana bread?

No, you cannot use unripened bananas to make banana bread. As bananas ripen, they develop natural sugars.

Those natural sugars first make the bananas tender. Then, when they’re baked into it, they tenderize, sweeten, and flavor your banana bread, too.

Despite lots of claims on the Internet, you cannot ripen bananas by baking them in their skins in the oven. You’ll just cook them, but they won’t ripen.

To speed the ripening of your bananas, place them in a brown paper bag with an apple. The gases from the apple will speed up the ripening of the bananas.

How long should I let my gf banana bread cool?

Like any quick bread, you must let your banana bread cool completely before slicing it. If you rush, and turn it out of the loaf pan too quickly, it will compress the crumb.

If you try to slice it before it’s cool, you’ll tear the banana bread, no matter how cleanly you try to cut.

Raw banana bread batter with thin sliced bananas on top in metal loaf pan

Can you fix undercooked gluten free banana bread?

Yes, sometimes you can fix undercooked banana bread! If you realize that your bread isn’t fully cooked within about 10 minutes of taking it out of the oven, and the oven is still hot, put it back in!

The bread won’t rise as high as it would have, but it shouldn’t lose its shape as much when you finally take it out of the oven again.

Why does gluten free banana bread take so long to cook?

Banana bread is very tender, and doesn’t crisp on the outside even when it’s fully cooked. It’s moist and tender all the way through because it has a lot of trapped moisture in the mashed bananas and the sour cream.

If you place sliced bananas on top of the raw batter in the loaf pan, be very sure you slice those bananas very, very thin. It will still take longer to cook than without the bananas on top, but the extra moisture won’t make your bread collapse.

Raw batter for gluten free banana bread in a bowl, in the loaf pan, and baked and sliced

Tips for making the perfect gluten free banana bread

To make the perfect gluten free banana bread, follow this recipe precisely, measuring by weight, not volume. And follow these tips:

Select your banana bread ingredients carefully

The proper gluten free flour blend

Be sure to use one of my recommended gluten free flour blends, measured by weight. Be sure to check out my tutorial on how to make your own superfine rice flour at home if you’re mixing your own flour blend.

The right bananas for banana bread

Use bananas that are almost overripe. If you have too many, try also making our gluten free banana cake. Waste not, want not.

Here’s a trick for always having proper “baking bananas” on hand. Whenever you find that you have perfect banana bread bananas, simply peel them and place them in a single layer on a lined baking sheet.

Place the baking sheet in the freezer until the bananas are very firm, then transfer the frozen bananas to a zip-top bag and store them in the freezer.

When you’re ready to use the bananas, defrost them either at room temperature or in the microwave for about 20 seconds on 75% power.

Don’t over-mix the bananas in the batter

Mash the peeled, ripe bananas very well before adding them to the batter. Then fold them into the batter at the end, rather than stirring aggressively.

Slices of gluten free banana bread

Substitutions for gf banana bread ingredients

How to make gluten free dairy free banana bread

In place of butter, try using vegan butter. My favorite brands are Melt and Miyoko’s Kitchen. You can also try virgin coconut oil (the kind that’s solid at room temperature, even though you’re melting it).

You can also try Earth Balance buttery sticks, but they have more moisture than butter. You may need to add another tablespoon of gluten free flour to make the batter the proper consistency.

In place of sour cream, I highly recommend Anita brand plain coconut milk yogurt. Otherwise, any plain, nondairy, gluten-free sour cream alternative should work just fine.

If you’re looking for a recipe that’s already dairy free, try my cinnamon swirl gluten free banana bread. It’s a game-changer, and it’s written to be dairy free from the start!

How to make gluten free egg free banana bread

There are two eggs in this recipe. You should be able to replace each of them with a “chia egg.”

For each “chia egg,” combine 1 tablespoon ground chia seeds + 1 tablespoon lukewarm water and allow to sit until it gels. If you have another egg replacer you prefer, try that. This recipe is so adaptable that it might work.

How to make gluten free banana nut bread

This recipe is adaptable enough that you can add about 1 cup of mix-ins, and it will still turn out well. If you’d like to make banana nut bread, try folding in 1 cup of soft nuts like chopped walnuts or chopped pecans.

If you’d like, you can also make this into banana chocolate chip bread. Just fold in 1 cup of semi-sweet chocolate chips once the batter is otherwise ready to transfer to the pan.

Almond flour banana bread

Almond flour can’t be used as a replacement for an all purpose gluten free flour blend. If you would prefer to bake with almond flour instead of a rice-based flour blend, I have another recipe for you.

My Paleo banana bread recipe is made with almond flour. It’s also naturally dairy free and gluten free, too. That may suit your needs better.

Banana bread with bananas on top being sliced with large knife

 

How to make moist, easy gluten free banana bread

Print

One Bowl Gluten Free Banana Bread: Moist and Delicious

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This easy gluten free banana bread is made in only one bowl, and it's everything banana bread should be: moist, tender and delicious, packed with banana flavor and not too sweet.
Course Quick bread
Cuisine American
Keyword gluten free banana bread recipe
Prep Time 10 minutes
Cook Time 1 hour
Servings 8 slices banana bread
Author Nicole Hunn

Ingredients

  • 2 cups all purpose gluten free flour blend (I used Better Batter; click through for full information)
  • 1 teaspoon xanthan gum omit if your blend already contains it
  • ¾ teaspoon kosher salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • cup granulated sugar
  • 8 tablespoons unsalted butter melted and cooled
  • 2 eggs at room temperature, beaten
  • 1 teaspoon pure vanilla extract
  • cup 150 g sour cream, at room temperature
  • 1 cup 200 g ripe bananas peeled and mashed lightly (from about 2 medium-size bananas)
  • 1 small ripe banana for the top (optional)

Instructions

  • Preheat your oven to 350°F. Grease a standard 9 x 5 inch loaf pan, and set it aside.
  • In a large bowl, place the flour, xanthan gum, salt, baking powder, baking soda and sugar, and whisk to combine well.
  • Create a well in the center of the dry ingredients and add the melted butter, eggs, and vanilla, then the sour cream, and mix until just combined. Add the mashed bananas (200 g) and fold them into the batter, taking care not to further squish them.
  • Scrape the batter into the prepared loaf pan, and smooth the top with a wet spatula. If you’re using the optional banana as a topping, place very thinly sliced bananas (cut lengthwise) on top of the smooth batter, sparingly.
  • Place the pan in the center of the preheated oven. Bake until golden brown on top, and a tester inserted in the center comes out with no more than a few moist crumbs attached.
  • Baking time will be about 50 minutes without the additional bananas on top, and about 1 hour with them. If the loaf is browning too fast for the center to bake fully, tent with foil while it finishes baking.
  • Allow the banana bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely before slicing and serving.

Notes

First published on the blog in November 2011. Photos and text updated, recipe clarified slightly, optional banana topping added.
Overhead image of gluten free banana bread in a loaf and in slices

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