I love banana bread. So much so that there is almost always a loaf of both banana bread and zucchini bread in my freezer waiting for when the craving hits. When my doctor told me to start eating a gluten free diet a few weeks ago, I instantly thought of all the banana bread I was going to miss. It was after coming home and thinking about it that I realized all I needed to do was turn my regular banana bread recipe into a gluten free banana bread recipe. Turns out what I came up with is just as amazing as the gluten filled product!
Like any banana bread recipe, this gluten free banana bread recipe uses very ripe bananas. I tend to use bananas that are just starting to turn brown. Once that happens, I cut them into thirds and freeze them using a vacuum seal bag. They’re going to be mashed anyhow for the banana bread and using my Foodsaver keeps them from getting freezer burnt. If you’re planning on making this gluten free banana bread recipe, you’ll want to freeze your bananas too. They will turn out far better in your recipe.
Gluten Free Banana Bread Recipe
I love to add chocolate chips when I make this gluten free banana bread recipe, but if you aren’t a fan, you can easily substitute walnuts. Walnuts are naturally gluten free and are a great addition in lieu of the chocolate chips. If you are Celiac or NCGS and worry about trace gluten, the only thing you’ll need to worry about is whether the walnuts are processed near any place that may result in cross contamination.
This recipe is super simple to make but if you have a bread machine, it’s even easier. Just add the ingredients in the order according to your manufacture’s settings and use the quick bread cycle. I made this recipe in mine just a couple of days ago and it turned out great!
How to Make Gluten Free Banana Bread
This is a gluten free recipe so you will need gluten free all-purpose flour. I personally prefer the King Arthur 1:1 all-purpose flour. It bakes up well and there is not much difference at all in taste or texture from the gluten filled stuff.
- 1/2 c. softened butter
- 1 cup granulated sugar
- 3 large eggs
- 1/2 c. sour cream
- 1 Tbsp. real vanilla extract
- 3 very ripe bananas
- 1 1/2 c. gluten-free all-purpose flour
- 1 tsp. baking soda
- 1 tsp. salt (optional)
- 1 tsp. baking powder
- 1/2 c. chocolate chips
To start your gluten free banana bread, preheat your oven to 350°F. Grease a loaf pan with butter then dust with a bit of gluten-free flour. Finally, mash the bananas in a small mixing bowl and set aside for later.
Once that is done, cream the butter and sugar in a medium mixing bowl. Add the eggs, one at a time making sure to mix well after each addition. Finally, add the sour cream, vanilla extract and bananas and set aside.
Baking the Best Gluten Free Banana Bread Recipe
In a separate mixing bowl, combine the gluten-free all purpose flour, baking soda, salt and baking powder. Use a fork to mix until they are well combined. Gradually add the dry ingredients to the wet ingredients 1/2 to 3/4 cup at a time. Mix well to combine after each addition.
Finally, using a rubber spatula gently fold the gluten free chocolate chips or walnuts if you’re using them instead into the batter.
Bake for 50-70 minutes or until a toothpick inserted into the center comes out clean. I usually begin checking it at around the 50 minute mark, but it has taken the full 70 minutes depending on how my oven is baking that day.
Serve warm and store any leftover banana bread in an airtight food storage container.
Optional Changes for this Gluten Free Banana Bread Recipe
If you are on a low sodium diet, you can totally omit the salt in the recipe. I typically use salted butter so I skip the additional salt. You can also opt to skip the walnuts or chocolate chips all-together. This gluten free banana bread recipe is also amazing with pecans instead of walnuts.
Gluten Free Banana Bread Recipe
- 1/2 cup butter softened
- 1 cup granualated sugar
- 3 eggs Large
- 1/2 cup sour cream
- 1 Tbsp pure vanilla extract
- 3 very ripe bananas frozen
- 1 1/2 cups gluten-free all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp baking powder
- 1/2 cup gluten free chocolate chips
- Preheat oven to 350°
- Mash bananas
- Grease loaf pan with butter and dust with flour.
- Cream together butter and sugar.
- Add eggs 1 at a time making sure to mix well after each.
- Add sour cream, bananas and vanilla.
- In a separate mixing bowl mix dry ingredients, then gradually mix with the wet ingredients 1/2-3/4 cup at a time. Mix well after each addition.
- Gently fold chocolate chips or walnuts into the batter.
- Bake for 50-70 minutes, until an inserted toothpick comes out clean.