Gluten-Free Banana Bread

Ingredients

• 2 cups certified gluten-free all-purpose flour blend 2 cups certified gluten-free all-purpose flour blend
• 1 tsp certified gluten-free baking powder 1 tsp certified gluten-free baking powder
• 0.5 tsp salt 0.5 tsp salt
• 3 ripe bananas, mashed 3 ripe bananas, mashed
• 2 large eggs 2 large eggs
• 0.5 cup milk 0.5 cup milk
• 0.33 cup melted unsalted butter or neutral oil 0.33 cup melted unsalted butter or neutral oil
• 1 tsp pure vanilla extract 1 tsp pure vanilla extract
• 0.5 cup granulated sugar 0.5 cup granulated sugar

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and grease and flour a standard loaf pan with gluten-free flour or line it with parchment paper. In a large bowl, whisk together the certified gluten-free all-purpose flour blend, certified gluten-free baking powder, and salt until well combined. This ensures an even distribution of leavening and seasoning throughout the bread.

2. 2

   In a separate medium bowl, mash the ripe bananas until smooth, ensuring no large lumps remain. Add the eggs, milk, melted butter or oil, pure vanilla extract, and granulated sugar to the mashed bananas. Whisk these wet ingredients together until they are thoroughly combined and the mixture is uniform in color and consistency.

3. 3

   Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together using a spatula until just combined, being careful not to overmix. A few small streaks of flour are acceptable; overmixing can lead to a tough texture in gluten-free baked goods. The batter should be thick and slightly lumpy.

4. 4

   Pour the batter evenly into the prepared loaf pan, smoothing the top with the spatula. Bake in the preheated oven for approximately 55-65 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean and the top is a deep golden brown. Gluten-free batters can sometimes take a little longer to bake through, so check for doneness periodically.

5. 5

   Once baked, carefully remove the banana bread from the oven and let it cool in the loaf pan for about 10-15 minutes. Then, invert the loaf onto a wire rack to cool completely before slicing. This cooling process is crucial for the bread to set properly, ensuring a tender crumb. Store any leftovers in an airtight container at room temperature for up to 2 days, or wrap tightly and freeze for longer storage.

Nutrition (per serving)

Tips & Notes

• Check that your baking powder is labeled gluten-free — some brands use grain-based fillers — look for certified gluten-free on the label.
• Room-temperature eggs incorporate more smoothly — set them out 20–30 minutes before baking.
• Brown the butter before adding it for a nutty, caramel depth that elevates simple recipes.