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Easy Banana Bread

Easy Banana Bread
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Sour cream gluten free banana bread is such a fragrant, beautiful and unexpected side for a Thanksgiving meal. And it’s so easy, especially the way I’ve been making it lately.  Are you making Thanksgiving this year? I’m not. I made it last year. It wasn’t too much of a good time, to be honest. The food was lovely, though. This year, I’m back to catering a meal for 2 — my celiac son and me — and taking it on the road. One way or another, I’ve got to make Thanksgiving. No biggie. We all have a favorite way of making the ceremonial bird. So I concentrate on the sides.

Whisk together the dry ingredients — flour, salt, baking powder, baking soda, sugar.

Than add the melted and cooled butter.

And the eggs and vanilla. Ask me if I measure the vanilla. *with my eyeballs, I do*

Add the sour cream. God how I love a sour cream banana bread.

Then the bananas, kinda smushed. Does it gross you out to mash ripe bananas with a fork? Well, it does me. And I don’t really wanna talk about it, ’cause then I’m not hungry any more. I prefer to just break them up with my fingers a bit, and mix up the whole deal-i-o.

Scrape it into the prepared loaf pan.

Et voilà!

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Prep time: Cook time: Yield: 1 loaf


2 cups (280 g) all-purpose gluten-free flour

1 teaspoon xanthan gum (omit if your blend already contains it)

3/4 teaspoon kosher salt

1 teaspoon baking powder

1/2 teaspoon baking soda

2/3 cup (133 g) sugar

8 tablespoons (112 g) unsalted butter, melted and cooled

2 eggs (120 g, out of shell) at room temperature, lightly beaten

1 teaspoon vanilla

2/3 cup (150 g) sour cream

1 cup (200 g) mashed ripe bananas (about 2 medium-size bananas, peeled and mashed)


  • 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. Add the butter, eggs and vanilla, then the sour cream, mixing to combine well after each addition. Peel the bananas, and smush them a bit between your fingers as you add them to the batter. Don’t fuss with it too much. Just get it in there. Fold in the bananas, breaking them up only a bit – leaving some bigger pieces.

  • Scrape the batter into the prepared loaf pan, and smooth the top as best you can. Place the pan in center of the preheated oven, and bake until golden brown and a toothpick inserted in the center comes out with no more than a few moist crumbs attached – about 50 minutes. If the loaf is browning too fast for the center to bake fully, tent with foil while it finishes baking. Cool in pan, then on rack.



P.S. Do you have your copy of Gluten Free on a Shoestring Bakes Bread? Your support makes the blog possible, and I appreciate you!

  • http://www.facebook.com/heather.hoagland Heather Hoagland on Facebook

    I ♥ you today! Thank you!

  • http://www.facebook.com/gfshoestring Gluten Free on a Shoestring on Facebook

    I love you, too, Heather. Every day. ;) xo Nicole

  • Dana Baker Coughlin on Facebook

    Sounds yummy!!!

  • tracey gonneau

    This is so much easier than my 4 bowl, dirty the whole counter use every spoon recipe. Will try it this weekend, thanks so much.

    • Nicole

      Hi, there, Tracey,
      It’s amazing when you realize that something simple can be easy, isn’t it? ;) So glad you’re going to give it a try!
      xoxo Nicole

  • Jessica Lemke Angell on Facebook

    Perfect! We have a bunch of old bananas and I have a 5-year old who wants to bake banana bread!

  • Sandy

    This recipe was perfect timing….a friend of mine had told another person that she had a recipe for banana bread that had sour cream in it…only her recipe had gluten in it. I was going to ask her for her recipe and then hope I could convert it. You’ve already done it for me!! Thank You!!

    • Nicole

      You bet, Sandy. It’s my pleasure!
      I love perfect timing. It’s so … serendipitous! And then I get to say a fun word. Win-win. ;)
      xoxo Nicole

  • Pamela G

    spotty ‘nanas – check
    Better Batter – ckeck
    sour cream – check
    looks like I’m baking tonight!

    (ps – little hint…when nanas start to turn, they don’t get eaten. Soooo just peel them, put them in a freezer bag & when you’re ready to make nana bread just thaw & pour into mixture. They’re easily broken down with a spoon & no un-necessary roughness!)

    • Nicole

      You’re like a MinuteWoman, Pam! You’re ready to go.
      Maybe that’s what I should do – peel them first before tossing them in the freezer. When the peel turns all black in the freezer, it grosses me out. good tip!
      Here’s a tip for you, to slow the ripening of your fruits: BluApple. I love my blu apples. Fewer brown bananas. ;)
      xoxo Nicole

      • Pamela G

        you are an angel!!! Ordered…’cause we love veggies & fruits, but sometimes they spoil too quickly!! thanks for sharing!!!! :)

        • Nicole

          You bet, Pam! I love my blu apple. And you can sign up for emails from them, reminding you to change the insert. One less thing to remember. I need that!
          xoxo Nicole

  • Anneke

    Too bad I used all those frozen, overripe bananas on Monday . . . not to worry, there will always be more coming soon in my house! I was glad to see the picture with the melted and cooled butter that has a little lump of butter left in it. When the kids melt the butter for my recipes, they are always asking if the lump of butter is okay — now I know the answer! You are always so helpful, Nicole! :)

    • Nicole

      Hi, Anneke,
      You’re here! Always nice to ‘see’ you. ;)
      Oh, god, yes. Lumps and all, throw it in. As long as it’s softened, it’s good to go. Your kids are so helpful (and inquisitive!). :)
      xoxo Nicole

  • JoAnn C

    Hi there,
    Can I add an extra banana with 2 large eggs instead of 2 bananas and extra large eggs? I also have half of a bag of chocolate chips with banana bread recipe written all over it. Thank you!

    • Nicole

      Hi, JoAnn,
      Always lovely to hear from you. I think adding an extra banana and removing one egg sounds like a fine plan. The bread will likely be a bit more dense, but that doesn’t sound like a big problem. Let us know how it goes! Oh, and chocolate chips are never a wrong choice. :)
      xoxo Nicole

  • http://adventuresofgfreefoodie.blogspot.com/ Amanda

    I hear you on the traveling gluten free meal… only I am traveling to another state far far away. So I am bribing my family into picking up the goods for me.

    a slice of honeybaked ham, simply potatoes mashed potatoes, cranberry sauce… and my dad is making me creme brulee for dessert (because you don’t haul pie 1,000 miles :-) )

    • Nicole

      Hi, Amanda,
      No. You do not haul pie 1,000 miles. It sounds like you’re putting together a nice meal for yourself, though. Sounds like I should be grateful that I’m only going about a 2 hour drive away, and can take my little wheelie cooler, like I usually do. :) Have a Happy Thanksgiving.
      xoxo Nicole

      • http://adventuresofgfreefoodie.blogspot.com/ Amanda

        I am going to try bringing some Fahlstrom Farms Garlic Cheddar Biscuits with me, I think they will hold up. My cooler will be with me too, gotta have car snacks!

        Happy Thanksgiving to you as well

  • Lisa F.

    How do you think this would play egg-free? Maybe an extra banana and some egg-replacer? Maybe some flax instead? Maybe some applesauce for fluff? AAAaaaahhhh… reasons my baking experiments are bouncing off the walls..

    • Nicole

      Hi, Lisa,
      I don’t have much egg-free experience, but applesauce will add moisture, but will not otherwise substitute for eggs. I would go with a hot water-flax seed slurry. Look what I found — a whole egg-free blog! This post seems like it has really specific, valuable information. Hope that helps!
      xoxo Nicole

      • Lisa F.

        Thanks!! Egg and gluten free is a beast, but I like a challenge. :)

        • Nicole

          Hi, Lisa,
          Yeah, egg-free is tough row to hoe, especially when you pair it with gluten-free, but you’ve got the right attitude. The flax seed slurry is your best bet. Definitely don’t bother with expensive (and largely ineffective) egg replacers. They don’t work well at all. Just don’t try to make angel food cake, which calls for nearly 2 cups of egg whites, and you’ll be fine. :)
          xoxo Nicole

  • Peggy

    I love banana bread! Nicole, you just keep on keeping on bringing on all these wonderful replacement recipes for our old favorites!!! I’m also thinking I could use pumpkin in place of bananas or zucchini for a fun change. Looking forward to having this with a cup of coffee for breakfast or lunch or or……. :)

    • Nicole

      Hi, Peggy!
      This recipe would definitely be a good base for another quickbread. You’d have to add some pumpkin pie spice for pumpkin, but that sounds wonderful! May I have some? ;)
      xoxo Nicole

      • Peggy

        But of course…we’ll teleport you to Sacramento & we can share some with coffee! BTW, I see we have at least two Peggys…wondering if maybe I should add to my name to tell us apart. hummm
        xoxo Peggy

        • Nicole

          Hi, Peggy,
          Oh how I wish I were in Sacramento, instead of NY! I’ve always felt like I was meant to live in California. Can’t explain it. And I would be honored to share some coffee and banana bread with you.
          There are a few Peggys, actually, but I know which one you are (since I see your email address on the back end of the blog, where I respond to comments). But you could give yourself a moniker, of course, for ease of reference. Peggy from Sacramento?
          xoxo Nicole

  • Linda

    Nicole, I can’t wait to make this recipe! I’ll have to find a sour cream substitute as I need to avoid dairy. I already know from making your Pumpkin Granola Breakfast Cookies that the Bob’s Red Mill all purpose gluten free flour works great in these kinds of recipes. Everyone that tried those cookies loved them . . . and most of those people didn’t have to eat gluten free! I always substitute Earth Balance for butter too. So far so good in doing that. Keep the awesome recipes coming! I love trying them out!

    • Nicole

      Hi, Linda,
      If you can do soy, I think the Tofutti ‘sour cream’ is a really good sub. Tasty. That, or you can try souring some nondairy milk (almond milk would probably work well) with 1 tablespoon vinegar per cup of milk, and using that instead. The batter will be thinner, but the recipe should still work. Thanks for the kind words. :)
      xoxo Nicole

  • Pingback: Weekly Gluten-Free Roundup – November 20, 2011 « Celiac Kitchen Witch()

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