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”. I’ll leave that part up to you guys, but hey, you know where I stand. ;)
Classic Banana Bread {gluten-free}
A no-frills, go-to Classic Banana Bread recipe made gluten-free (but it’s so soft and tender you’d never know it!)
- Prep Time: 10 minutes
- Cook Time: 1 hr 20 minutes
- Total Time: 1 hr 30 minutes
- Yield: one 9"x5" loaf 1x
Ingredients
7 3/8 ounces (1 3/4 cups, spoon and level) gluten-free all-purpose flour
1 teaspoon baking soda
heaping 1/2 teaspoon salt
4 ounces (1/2 cup) coconut oil
8 1/2 ounces (1 cup) mashed banana*
5 5/8 ounces (3/4 cup) granulated sugar
3 3/4 ounces (1/2 cup, packed) brown sugar
2 7/8 ounces (1/3 cup) buttermilk
2 ounces (1/4 cup) sour cream
2 eggs, preferably room temperature
2 teaspoons vanilla extract
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.
In a separate, large, microwave-safe bowl, microwave the coconut oil until melted (30-45 seconds). Add the banana, sugars, buttermilk, sour cream, eggs, and vanilla extract and whisk in until evenly incorporated.
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.
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Maggie NC says
Alexandra
I look forward to making this when I can gather all the ingredients. I have not worked with gluten free flour, to date.
Will keep you posted.
Lots of love to you
alexandra says
It’s pretty simple! :) Let me know if you have time to try it out. LY
Winni says
Looking forward to trying it.