This easy gluten free banana bread is made in only one bowl, and it’s everything banana bread should be: moist, tender and delicious, packed with banana flavor and not too sweet. Banana bread perfection!
We buy tons of bananas year round, and nothing ever goes to waste. In the summertime, we make banana n’ice cream and chilly smoothies of all sorts. But there’s just nothing better to do with perfectly ripe bananas any month of the year than to make banana bread.
This banana bread recipe, specifically, has no season. It’s even good enough that you’ll want to turn on the oven in the dog days of summer to make it.
How is it so moist?
You know how the crumbs from a truly moist quick bread like banana bread can be picked up with the back of a fork? This is that gluten free banana bread.
I’d swear that it was the sour cream in the batter that makes it taste just.so.good. But I’ve also made it with plain Greek yogurt (1:1) in its place and it’s just as good.
I don’t feel really good about plain non-strained Greek-style yogurt, though, since that has significantly more moisture than sour cream. We want to mimic the texture of sour cream in this substitution.
Can I Make Substitutions?
The sign of a truly legendary quick bread recipe is when you can alter the ingredients a bit on the margins, and have it still turn out beautifully. This banana bread is, indeed, legendary.
Try folding in about 1 cup of whatever mix-ins you love most (chopped walnuts, chopped pecans, chocolate chips, you name it), and it will still turn out. You can even reduce the sugar to 1/2 cup, or raise it to a full cup or more. It will still turn out.
If you need to make it dairy free, in place of sour cream, try straining nondairy plain yogurt until it’s the thickness of sour cream and then measure that by weight. In place of butter, use butter-flavored nonhydrogenated vegetable shortening, or even (not usually my favorite, but will work here) Earth Balance Buttery sticks.
About those ripe bananas…
The secret to the perfect gluten free banana bread, of course, is what it always is, really: one of my recommended gluten free flour blends, measured by weight (bananas measured by weight, too). Oh, and almost-overripe bananas. Is that two secrets?
If the almost-overripe banana thing is stressing you out because you think that you must catch your bananas at the peak of spotted perfection and bake within the hour, never fear! here’s a banana trick:
Whenever you find that you have perfect banana bread bananas, simply peel them and place them in a single layer on a lined baking sheet. Place the baking sheet in the freezer until the bananas are very firm, then transfer the frozen bananas to a zip-top bag and store them in the freezer.
When you’re ready to use the bananas, defrost them either at room temperature or in the microwave for about 20 seconds on 75% power. Those frozen bananas are amazing for smoothies and banana “ice cream,” too.
Be sure to fold the bananas (and any mix-ins) into the batter at the end, and be sure not to overmix. Then scrape the batter into a prepared loaf pan, smooth the top, and bake. That’s it.
Since this is such a moist quick bread, you really do need to let it cool before slicing it. Otherwise, you may *squish* the loaf a bit as you slice it. And yes, you really do make it in one bowl.
P.S. Have you tried my gluten free chocolate banana bread? It’s another family favorite!