Description
Experience the comfort of a classic, warm slice of banana bread with this easy, gluten-free version. Perfectly moist with a tender crumb, this recipe highlights the natural sweetness of ripe bananas and the aromatic warmth of ground cinnamon and nutmeg. It is a beginner-friendly recipe that delivers exceptional results every time, making it an ideal choice for breakfast or a hearty afternoon snack.
Ingredients
1.5 cups gluten-free flour blend (with xanthan gum)
1 tsp baking soda
0.5 tsp ground cinnamon
0.25 tsp ground nutmeg
0.25 tsp salt
0.5 cups unsalted butter, softened
0.75 cups granulated sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
1 cup mashed ripe bananas (approx. 3 medium)
0.5 cups chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F and grease a loaf pan.
Whisk together the gluten-free flour, baking soda, ground cinnamon, nutmeg, and salt in a medium bowl.
Cream the softened butter and granulated sugar in a stand mixer until pale and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract.
Mash the ripe bananas in a separate bowl and fold them into the wet ingredient mixture.
Add the dry flour mixture into the wet base, stirring gently until just combined.
Fold in the optional walnuts or pecans.
Pour the batter into the prepared loaf pan and bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Ensure your gluten-free flour blend contains xanthan gum for structure. Use very ripe, spotty bananas for the best flavor and moisture. This bread freezes beautifully; slice it before freezing to grab a quick snack whenever needed.
- Prep Time: 15
- Cook Time: 60
- Category: Breakfast
- Method: Baking
- Cuisine: American