Easy Gluten-Free Banana Bread

A soft, pillowy Gluten-free Banana Bread that rivals any standard version. Every bite offers incredibly juicy, tasty bread packed with natural banana sweetness, showing that gluten-free baking can match or beat regular methods.

With over 15 years making gluten-free treats, this stands out because banana bread doesn't need much gluten structure anyway, getting its wonderful moisture from bananas and flavor punch from butter.

Key Components

• Super Ripe Bananas: Spotted to dark brown
• Gluten-free All-purpose Flour: One-to-one mix
• Unsalted Butter: Liquified
• Large Egg: Not cold
• Pure Vanilla Extract: For richness
• Granulated Sugar: For taste
• Baking Soda: For volume
• Baking Powder: For height
• Kosher Salt: Boosts taste

Making Your Loaf

1. Get ready: Warm your oven to 350°F. Thoroughly coat an 8x4-inch loaf pan with cooking spray. Look at your gluten-free flour package to find if xanthan gum is already mixed in - this matters for the end result.
2. Mix wet stuff: In a big bowl, smash overripe bananas until they look like chunky applesauce. Stir in melted butter, sugar, beaten egg, and vanilla until everything's combined.
3. Prepare dry stuff: Mix gluten-free flour, baking soda, baking powder, and salt in another bowl. This helps spread the rising agents evenly.
4. Put it all together: Pour dry stuff into wet stuff, stirring until it's all mixed. Unlike regular banana bread, you can't overmix this - there's no gluten to make it tough.
5. Bake it up: Pour your mix into the greased pan, level the top. Bake for 50-60 minutes until a toothpick comes out clean. Let it cool in the pan for 15 minutes before taking it out.

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What makes this so great is how straightforward it is. Any gluten-free baker will tell you, "The top recipes don't make you miss the gluten one bit."

Keeping It Fresh

Keep your bread wrapped on the counter up to 5-6 days, though it tastes best in the first 3-4 days. If it starts getting dry after day 4, try popping slices in the toaster. Want to save it longer? Wrap each slice by itself and freeze up to 3 months. Always keep it tightly covered so it doesn't dry out.

Serving Ideas

Enjoy it cool or slightly warm. For breakfast, toast it lightly and add some butter or plant-based spread. Make brunch special by pairing with dairy-free yogurt and fresh fruit. During winter holidays, mix in some cinnamon and nutmeg to the batter for a seasonal twist.

Mix It Up

Spice up this basic recipe by throwing in chocolate chips, nuts, or warm spices. Switch to raw or brown sugar for deeper flavor. Make it dairy-free by swapping in melted coconut oil or olive oil instead of butter. While you can play with the recipe, the original proves that gluten-free treats can taste just as good as the classics.

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Wrapping Up

This Gluten-free Banana Bread brings together old-school comfort food with today's dietary needs. Each chunk gives you banana sweetness plus extra texture from oats and hidden veggies. Whether you're having a great day or feeling down, this bread reminds us that sometimes what we need most is something warm from the oven to make everything feel okay.

Frequently Asked Questions

→ Which gluten-free flour works best?

Go for an all-purpose gluten-free mix containing xanthan gum for great texture.

→ How ripe do the bananas need to be?

Pick bananas that are very brown or heavily speckled—they're much sweeter and work best.

→ Is freezing this bread an option?

Totally. Wrap it tight and freeze for up to 3 months. Defrost at room temperature.

→ What's the deal with leaving banana chunks?

Those lumpy bits melt into tasty bursts of flavor and add a bit of moisture.

→ What's the best way to store it?

Stick it in an airtight container and leave it at room temperature. It'll stay fresh for about 3 days.