Gluten Free Banana Bread Recipe

4.99 from 151 votes

This easy gluten free banana bread is made in one bowl, with just 10 minutes of prep. It’s full of rich banana flavor, incredibly moist, and bakes up with a soft, tender crumb.

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 for Recommendations)
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 slightly less ripe banana sliced thinly lengthwise, for topping (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. 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. Mix until just combined.
Add the mashed bananas (200 g) and fold them gently into the batter to avoid overmixing.
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.
Baking time will be about 50 minutes without the additional bananas on top, and about 1 hour with them. If the top is browning too quickly before the center is fully set, tent loosely with foil for the final 10–15 minutes.
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 and Nicole's Best multipurpose blend. If you use Bob's Red Mill 1-to-1 Gluten Free Baking Flour, add ½ teaspoon xanthan gum or your bread may crumble.

Cup4Cup has changed recently and no longer works well here. For full details including how to make your own "mock" Better Batter or original Cup4Cup, see my gluten free flour blends guide.

Room temperature ingredients – Cold ingredients can throw off your batter. To warm eggs, float them in warm water for 10–15 minutes. Microwave cold sour cream for about 20 seconds, then stir.

Freeze ripe bananas for later – When your bananas are fully ripe, peel and slice them, then freeze in a single layer before transferring to a bag. Defrost at room temp or microwave briefly before mashing.

Baking at altitude? – Standard high-altitude adjustments seem to work.

Nutrition