Gluten Free Banana Bread Recipe

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4.99 from 150 votes

This gluten free banana bread has tons of banana flavor, a soft, tender crumb, and you make it in one bowl.

Prep Time10

Cook Time1

Course: Quick bread

Cuisine: American

Keyword: bananas, butter, cinnamon swirl gluten free banana bread, eggs, gluten free banana bread, gluten free banana bread recipe, gluten free flour, sour cream, vanilla extract, white sugar

Servings: slices banana bread

Author: Nicole Hunn

Ingredients

2 cups all purpose gluten free flour blend (See Recipe Notes) (click thru for complete info)
1 teaspoon xanthan gum omit if your blend already contains it
¾ teaspoon kosher salt
1 teaspoon baking powder
½ teaspoon baking soda
⅔ cup granulated sugar
8 tablespoons unsalted butter melted and cooled
2 eggs at room temperature, beaten
1 teaspoon pure vanilla extract
⅔ cup sour cream at room temperature
1 cup peeled ripe bananas mashed (from about 2 small- to medium-size bananas)
1 small (less) ripe banana for the top (optional)

Customary - Metric

Instructions

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 all purpose gluten free flour, xanthan gum, salt, baking powder, baking soda and sugar, and whisk to combine well.
Create a well in the center of the dry gf banana bread ingredients and add the melted butter, eggs, and vanilla, then the sour cream, and mix until just combined.
Add the mashed bananas (200 g) and fold them into the batter, taking care not to further squish them.
Scrape the batter into the prepared loaf pan, and smooth the top with a wet spatula. 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 golden brown on top, and a tester inserted in the center comes out with no more than a few moist crumbs attached.
Baking time will be about 50 minutes without the additional bananas on top, and about 1 hour with them. If the gluten free banana bread loaf is browning too fast for the center to bake fully, tent with foil while it finishes baking.
Allow the gf banana bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely before slicing and serving.

Video

Notes

Flour blends

My favorite gluten free flour blends are Better Batter's original blend gluten free flour and Nicole's Best multipurpose blend. Bob's Red Mill 1-to-1 Gluten Free Baking Flour should also work, but you'll need to add an additional 1/2 teaspoon xanthan gum to your dry ingredients or the bread will look good, but will be crumbly.

Cup4Cup changed its formula and doesn't seem to work as well as it has in the past, so I don't recommend it. To make your own blend using one of my "mock" recipes, please see the all purpose gluten free flour blends page.

Room temperature ingredients

If your eggs aren't at room temperature, float them in very warm water for 10 to 15 minutes. Warm up cold sour cream in the microwave for 20 seconds and then stir it.

Have ripe bananas on hand

When you have ripe bananas, peel them, cut them into chunks and freeze them on a baking sheet. Store in a freezer-safe bag until you need them. Defrost at room temperature or in the microwave, mash, and bake.

Nutrition