This moist gluten free banana bread is so delicious, you’ll want to make more than just one loaf. It is so simple to make With just a few and simple ingredients: banana, gluten free flour, egg, butter, vanilla, salt, apple cider vinegar, and baking powder, this bread will be ready in no time. It is Perfect for breakfast, desert, or any time
Jump to RecipeMOIST GLUTEN FREE BANANA BREAD TO THE RESCUE
This banana bread recipe is the perfect gluten free recipe whether you are on a gluten free diet or not. It is one of the best ways to use ripe bananas before they go bad.
bananas are not usually my kids favorite snack. So we always end up with a few extra ripe bananas.
What do I do with these bananas? Banana bread to the rescue.
I also have a few other recipes that I like to use bananas in, but it’s always nice to have a fresh moist loaf of banana bread.
The smell of it baking in the oven is absolutely breath taking. It is heavenly.
It was practically gone in one day. Devoured by gluten free and non gluten free family members alike.
WATCH HOW TO MAKE GLUTEN FREE BANANA BREAD VIDEO
INGREDIENTS YOU’LL NEED FOR THIS BANANA BREAD RECIPE
Wet Ingredients
- Ripe bananas how ripe should the bananas be? The more ripe the better. Ripe bananas will give you an excellent tasty banana bread. So those bananas that are turning brown on your countertop are perfect for this recipe.
You can also use frozen bananas. Just make sure to properly thaw them before using them in this recipe. allow them to get to room temperature before using them to make this gluten free banana bread recipe. - Melted butter is what gives this bread its creamy flavor, and moist crumb texture.
- Brown sugar adds another layer of flavor that plain white sugar does not have. It has a rich caramelized flavor.
Brown sugar also has some extra moisture in it which aids in the rising of the bread during the baking process. - Vanilla extract to add an extra layer of flavor.
- Apple cider vinegar helps in braking down the starches and proteins giving this gluten free bread a more solid structure, and allowing it to hold more air bubbles. This essentially gives you a fluffier gluten free bread.
Apple cider vinegar also reacts with ingredients that have a high level PH. This reaction results in the production of carbon dioxide, a gas that allows breads and cakes to rise. - Egg will give this bread a stretchy-er feeling, and less of a caky texture. The moisture in the egg also aids in rising the bread and it gives it it’s moist texture.
Dry Ingredients
- Salt flavor enhancer
- Baking powder to aid the bread in rising.
- Xanthan gum to allow the bread to hold its structure during baking, giving it a bit of stretch, and preventing it from crumbling apart once cut.
- Chantal’s Gluten Free All purpose Flour Blend you can get the recipe for this mixture by clicking on the link.
- Baking spray to prevent the bread from sticking to the pan
STEPS TO PREPARING THIS EASY GLUTEN FREE BANANA BREAD RECIPE
This is an easy gluten free banana bread recipe. Follow these few simple steps and you’re done.
- Preheat the oven to 350 degrees F
- Mash the bananas in a medium to large mixing bowl
- Add the sugar, vanilla, and apple cider and mix.
- Add the egg and beat, continue to beat as you add in the butter
- Mix the dry ingredients, dump them in with the wet ingredients and mix thoroughly.
- Spray the loaf pan with a baking spray, pour the batter in, and bake. Done!
All you have to do now is to allow the bread to cool slightly before taking it out of the loaf pan. This will prevent it from falling apart as you attempt to take it out of the pan.
Once it has cooled slightly in the loaf pan, transfer it onto a cooling rack to cool completely.
Leaving the banana bread for too long in the loaf pan will cause condensation as it cools down, and you will end up with a soggy bottom banana bread. Not fun!
As difficult as this can be, resist the temptation and do not cut while it is still hot. You want to allow the bread to cool fully before cutting into it.
Cutting the bread while it is still hot will cause the steam to escape. This in return will give you a dry weird crumb texture. You do not want that.
You want a moist gluten free banana bread that you can be proud of and can serve to your friends and family.
This banana bread recipe is perfect for any occasion.
PRO TIPS
Only use room temperature ingredients to bake with. Reasons why
- cold ingredients are difficult to incorporate into mixtures.
- You will need to bake your baked goods for a longer period of time because of the cold ingredients
- Cold ingredients will also affect the texture of the baked goods as they bake. Ingredients like eggs for example will have a looser protein structure when warm, allowing for more rise to baked goods, and giving them a smoother texture.
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Tell Us What You Think!
This gluten free banana bread will take you about 10 minutes to prepare and 50 minutes to bake. The most difficult part is waiting.
Tells us what is your favorite way of serving banana bread. Do you serve it with ice cream, butter, maple syrup, or perhaps use it as a sweet sandwich bread?
Let us know if you have any comments or questions down in the comment section below.
Gluten Free Banana Bread
Equipment
- 2 medium bowls
- Whisk
- Measuring cups
- Measuring Spoons
- Small pan
- Rubber spatula
- 9x5x3 Loaf pan
- Fork or potato masher
- Cooling rack
Ingredients
Wet Ingredients
- 10 to 11 oz ripe bananas or 3 bananas peeled
- 76 g melted butter or 1/3 cup
- 144 g brown sugar or ¾ cups
- 16 g vanilla extract or 1 tablespoon
- 5 g apple cider vinegar or 1 teaspoon
- 1 large egg at room temperature
Dry Ingredients
- 1 g salt or ½ teaspoon
- 11 g baking powder or 1 tablespoon
- 1 g baking soda or a dash
- 7 g xanthan gum or 2 teaspoons
- 212 g Chantal’s Gluten Free All purpose Flour Blend or 1 ½ cups
- Baking spray
Instructions
- Preheat oven to 350 F.
- In a small pan, melt 76 g of butter.
- Add banana’s into a medium bowl and mash using a fork or potato masher until smooth.
- Add brown sugar, vanilla, and apple cider vinegar, to bananas and mix well.
- Add egg to banana mixture and beat well.
- Continue to beat the mixture while adding in the melted butter into it. Scrape any remaining butter in the pan, and add it to the mixture.
- In a separate bowl, combine, Chantal’s Gluten Free All purpose Flour Blend, salt, baking soda, baking powder, and xanthan gum. Mix thoroughly.
- Add the dry ingredients into the wet ingredients and mix thoroughly using a whisk until the mixture is smooth and no lumps appear.
- Spray a loaf pan with baking spray, you can also line it with parchment paper if you choose to.
- Using a rubber spatula, scrape the banana bread mixture into the loaf pan.
- Level the mixture into the loaf pan by gently bouncing the flat side of the rubber spatula against the batter. Smooth the top of the loaf.
- Bake the banana bread mixture on the center rack of 350 F preheated oven for 50 to 60 minutes, or until a tooth pick inserted comes out fairly dry, but not terribly dry. A few crumbs on the tooth pick indicates a moist bread.
- Allow bread to cool in loaf pan for 5 minutes after baking.
- Remove banana bread from loaf pan and place onto a cooling rack to cool completely.
Video
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