Classic Banana Bread {gluten-free}

this recipe

Back before I went gluten-free, I decided to start compiling a series of "classics" - AKA really good recipes for all the staples, minus the frills that (as a food blogger) the internet makes you feel compelled to add. (← Or maybe it's just me.) The idea is that, at one point or another, I think everyone needs a few solid go-to's for their favorites. I didn't get very far with that before gluten got taken off the menu, so I suppose I'm starting this task over; classic banana bread is officially going gluten-free.

I think gluten-free baked goods still have a pretty bad rap for being miniature, stiff versions of their gluten counterparts, but I'm here to tell you that definitely doesn't have to be the case. This version is every bit as soft, tender, and full-sized as the original (and maybe even a little better tbh). It's also SUPER easy to make (as in, the fanciest tool you need for this is the loaf pan), and takes very little hands-on time, which is a win-win in my book.

My current favorite way to eat banana bread is toasted with Nutella or cream cheese - and either of those options will absolutely work here - but I've actually been admonished for this suggestion because apparently "it's so good it doesn't need anything on it".

That said, if you like your banana bread doctored up, you may want to try my coffee banana bread or this cinnamon-swirl banana bread next. And if you're looking for a healthier variation, my oat flour banana bread is another favorite!

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Gluten Free Banana Bread

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Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 20 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Servings: 10 slices

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A no-frills, go-to Classic Banana Bread recipe made gluten-free (but it's so soft and tender you'd never know it!)

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Ingredients

 

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• ▢ 1 ¾ cups gluten-free all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon salt heaping
• ▢ ½ cup coconut oil
• ▢ 1 cup mashed banana*
• ▢ ¾ cup granulated sugar
• ▢ ½ cup brown sugar packed
• ▢ ⅓ cup buttermilk
• ▢ ¼ cup sour cream
• ▢ 2 eggs preferably room temperature
• ▢ 2 teaspoons vanilla extract

Start Cooking

Instructions

• Preheat oven to 325ºF and grease a 9"x5" loaf pan with oil/cooking spray.
• In a medium bowl, whisk together the flour, baking soda, and salt.
  1 ¾ cups gluten-free all-purpose flour |1 teaspoon baking soda |½ teaspoon salt
• In a separate, large, microwave-safe bowl, microwave the coconut oil until melted (30-45 seconds). Add the banana, granulated sugar, brown sugar, buttermilk, sour cream, eggs, and vanilla extract and whisk in until evenly incorporated.
  ½ cup coconut oil |1 cup mashed banana* |¾ cup granulated sugar |½ cup brown sugar |⅓ cup buttermilk |¼ cup sour cream |2 eggs |2 teaspoons vanilla extract
• Add the dry ingredients to the wet and fold in just until combined.
• Pour the batter into the prepared loaf pan and bake for about 1 hr 20 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
• Set pan on a wire rack and let bread cool to room temperature before removing from pan. Wrap tightly in plastic wrap or foil to store.

Notes

*Mash your bananas with a fork just until there are no large chunks left. You don't want them completely puréed.

Nutrition

Calories: 312kcal | Carbohydrates: 47g | Protein: 4g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 37mg | Sodium: 252mg | Potassium: 127mg | Fiber: 3g | Sugar: 30g | Vitamin A: 111IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1mg

Nutrition information is an estimate per serving, calculated using standard ingredients. Actual values may vary based on brands used, measurement methods, and more.

Diet: gluten free

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©Bright-Eyed Baker | Recipe By:©Bright-Eyed Baker | Recipe By: Alexandra Azary