Gluten Free Banana Bread Recipe

4.99 from 164 votes

Make this gluten free banana bread with just-ripe or overripe bananas. One bowl, no mixer, with expert tips for a tender, flavorful loaf!

Prep Time10

Cook Time1

Course: Quick bread

Cuisine: American

Keyword: gluten free banana bread, gluten free banana bread recipe

Servings: slices

Author: Nicole Hunn

Ingredients

2 cups (280 g) all purpose gluten free flour blend (See Recipe Notes for Recommendations)
1 teaspoon xanthan gum omit if your blend already contains it
¾ teaspoon kosher salt
¾ teaspoon baking powder
½ teaspoon baking soda
⅔ cup (133 g) granulated sugar
8 tablespoons (112 g) unsalted butter melted and cooled
2 (100 g out of shell) eggs at room temperature, beaten
1 teaspoon pure vanilla extract
⅔ cup (150 g) sour cream at room temperature (avoid fat-free)
200 grams (2 medium-size bananas) peeled ripe bananas the weight measurement is especially important here
1 small slightly less ripe banana sliced thinly lengthwise, for topping (optional)

Instructions

Preheat your oven to 350°F. Grease a standard 9-inch x 5-inch loaf pan (or slightly smaller), line it with parchment paper overhanging the two long sides, and set it aside.
In a large bowl, place the all purpose gluten free flour, xanthan gum, salt, baking powder, baking soda and sugar. Whisk to combine well.
Create a well in the center of the dry ingredients. Add the melted butter, eggs, and vanilla, then the sour cream. Do not mix yet.
If your bananas are very ripe and soft, mash them gently with a large fork, maintaining as much texture as possible. If your bananas are less ripe but still fragrant, mash with a fork more fully.
Add the mashed bananas on top of the other wet ingredients, and mix until just combined.
Scrape the batter into the prepared loaf pan, and smooth the top with a spatula dipped in water. 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 the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
After 40 minutes, check to see if the top is browning too quickly. If so, reduce the oven temperature to 325°F for the rest of the baking time.
Total baking time will be about 50 minutes without the additional bananas on top, and about 1 hour with them.
Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Video

Notes

Flour blend recommendations

I suggest using Better Batter's original blend gluten free flour without added xanthan gum, Nicole's Best multipurpose blend with xanthan gum, or Bob's Red Mill 1-to-1 Gluten Free Baking Flour with an additional ½ teaspoon xanthan gum to avoid crumbly bread.

For full details including how to make your own "mock" Better Batter or original Cup4Cup, see my gluten free flour blends guide.

Nutrition