Gluten-Free Banana Bread

Ingredients

• 3 to 4 medium overripe bananas, mashed (1 1/2 cups)
• 1/3 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 1 1/2 cups gluten-free all-purpose flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt

Method

1. Preheat oven to 350°F.
2. Prepare the loaf pan: Grease an 8×4-inch loaf pan generously with cooking spray.
3. Mix the wet ingredients: In a large mixing bowl, add mashed bananas and stir in melted butter, sugar, egg, and vanilla.
4. Mix the dry ingredients and combine them. In a smaller bowl, add flour, baking soda, baking powder, and salt. Whisk to combine. Add the flour mixture to the larger bowl with the wet ingredients and stir until fully combined. (Note that it will be slightly lumpy because of the pieces of mashed banana.)
5. Bake: Pour batter into the prepared loaf pan, scraping the bowl to assist. Bake for 50 minutes to 1 hour, or until a tester comes out clean.
6. Serve: Cool on a rack for at least 15 minutes before removing the loaf from the pan. Cool completely before slicing and serving.

Banana Bread Swaps and Substitutions

If you’re looking for classic banana bread, this is it. But, if you want to jazz it up, the sky’s the limit!

• Add some mix-ins: You could add 1 teaspoon cinnamon and 1/2 teaspoon nutmeg, 1/2 cup walnuts or pecans, and or 1/2 cup chocolate chips
• Swap the sugar: You can also adjust the amount of sugar to your liking and even swap one sugar for another. Try raw or brown sugar for an added caramel-like flavor.
• Make it dairy-free: If you’re dairy-free and avoiding butter, use equal parts coconut, olive, or vegetable oil instead.

How to Store and Freeze Banana Bread

It’s best to store banana bread covered on your countertop. It should last up to 5 or 6 days that way, but it’s best within the first 3 to 4 days. It is still perfectly edible after day 4, but it might start to dry out.