Easy Gluten-Free Banana Bread Recipe (Super Moist + 9 Ingredients!)

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If you’ve been searching for the best banana bread that’s both gluten-free and incredibly moist, your search ends here. This super moist banana bread recipe uses simple pantry ingredients and overripe bananas to create a homemade banana bread that rivals any bakery version. Whether you’re gluten-intolerant or simply looking for delicious ripe banana recipes, this gluten-free treat will become your go-to comfort food.

Table of Contents

Why This Is the Best Banana Bread Recipe

This gluten-free banana bread stands out because it delivers on texture, flavor, and simplicity. Unlike many gluten-free recipes that turn out dry or crumbly, this version stays incredibly moist thanks to the combination of very ripe bananas and melted butter. The key to achieving that signature banana cake recipe texture is using bananas that are heavily spotted or even completely black these overripe bananas provide natural sweetness and moisture that makes this the ultimate banana bread.

Understanding Gluten-Free Baking

When baking gluten-free, the flour blend you choose makes all the difference. This recipe calls for gluten-free all-purpose flour with xanthan gum already included. If your flour blend doesn’t contain xanthan gum, you’ll need to add 1/4 teaspoon separately. Xanthan gum acts as a binder, replacing the structure that gluten normally provides, ensuring your bread holds together perfectly without being dense or gummy.

Ingredients You’ll Need

Here’s everything you need to make this super moist banana bread:

Ingredient	Quantity	Notes
Very ripe bananas	2-3, mashed	The riper, the better
Baking soda	1 teaspoon	For leavening
Unsalted butter	1/3 cup, melted	Creates moisture
Granulated sugar	3/4 cup	For sweetness
Salt	Pinch	Enhances flavor
Large eggs	2, beaten	Binding agent
Pure vanilla extract	1 teaspoon	Adds depth
Gluten-free flour	1 1/2 cups	With xanthan gum
Xanthan gum	1/4 teaspoon	Only if flour lacks it

Kitchen Equipment You’ll Need

To make this homemade banana bread, you’ll need a few essential kitchen tools. A quality loaf pan is crucial for even baking, while a reliable mixing bowl makes combining ingredients effortless. Don’t forget measuring cups and spoons for accurate measurements, and kitchen utensils like a spatula and whisk to blend everything smoothly.

Step-by-Step Instructions

Step 1: Prepare Your Oven and Pan

Preheat your oven to 350°F (177°C). This temperature is perfect for baking bread evenly without burning the exterior. Spray a 4 x 8 inch loaf pan with cooking spray to prevent sticking, or line it with parchment paper for even easier removal.

Step 2: Mash the Bananas

In a large mixing bowl, mash your very ripe bananas until smooth using a fork or potato masher. A few small lumps are fine they’ll add texture to your finished bread. The bananas should be so ripe that they mash easily with minimal effort.

Step 3: Add Baking Soda

Immediately add the baking soda to your mashed bananas and stir. The baking soda will react with the natural acids in the bananas, creating bubbles that help the bread rise and develop a tender crumb.

Step 4: Incorporate Wet Ingredients

Stir the melted butter into the banana mixture until well combined. Then add the sugar, a pinch of salt, beaten eggs, and pure vanilla extract. Mix everything together using kitchen utensils until the mixture is smooth and uniform. The sugar should dissolve somewhat, creating a slightly glossy batter.

Step 5: Mix in Dry Ingredients

Add the gluten-free all-purpose flour and xanthan gum (if your flour doesn’t already contain it) to the wet ingredients. Using a spatula, gently fold the flour into the batter until just combined. Don’t overmix while you can’t develop gluten in gluten-free flour, overmixing can still make the bread tough.

Step 6: Bake to Perfection

Pour the batter into your greased loaf pan and use a spatula to smooth the top. Place the pan on the center rack of your preheated oven and bake for 50 minutes to 1 hour. Every oven is different, so start checking at the 50-minute mark. The bread is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Step 7: Cool Completely

This is the hardest part waiting! Let the banana bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing. Cutting into warm bread can cause it to fall apart, so patience is key for clean, beautiful slices.

Pro Tips for Super Moist Banana Bread

Use Overripe Bananas: The more spots and dark patches on your bananas, the sweeter and more flavorful your bread will be. Don’t throw away those black bananas they’re perfect for banana recipes overripe!

Don’t Overbake: Check your bread at the 50-minute mark. Overbaking is the number one cause of dry banana bread. The toothpick should come out clean but the bread should still feel moist when you touch the top.

Measure Flour Correctly: When measuring gluten-free flour, spoon it into your measuring cups and level it off with a knife. Don’t pack it down or scoop directly from the bag, as this can result in too much flour and a dense loaf.

Room Temperature Ingredients: While the butter should be melted, make sure your eggs aren’t ice cold. Room temperature eggs incorporate better into the batter.

Storage and Freezing Instructions

Store your cooled banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. This bread also freezes beautifully wrap individual slices in plastic wrap and place them in a freezer bag for up to 3 months. Thaw at room temperature or warm in the microwave for 20-30 seconds.

Variations and Add-Ins

While this recipe is perfect as-is, feel free to customize it:

• Add 1/2 cup of chocolate chips for a sweeter treat
• Fold in 1/2 cup of chopped walnuts or pecans for crunch
• Swirl in 1/4 cup of peanut butter for a flavor twist
• Add 1 teaspoon of cinnamon for a warm spice note
• Mix in 1/2 cup of blueberries for fruity bursts

Nutritional Benefits

Bananas are naturally rich in potassium, vitamin B6, and fiber. By using gluten-free flour, this recipe is suitable for those with celiac disease or gluten sensitivity. The eggs provide protein, making this more than just a sweet treat it’s a satisfying snack that provides energy throughout your day.

Troubleshooting Common Issues

Bread is too dense: Make sure your baking soda is fresh and that you’re not overmixing the batter. Also check that you haven’t added too much flour.

Bread is dry: This usually means it was overbaked or your bananas weren’t ripe enough. Always check at the minimum baking time.

Bread didn’t rise: Check the expiration date on your baking soda. Old leavening agents lose their potency.

Bread is gummy in the center: This could mean it wasn’t baked long enough, or your oven temperature is off. Use an oven thermometer to verify accuracy.

Frequently Asked Questions

Can I use regular flour instead of gluten-free flour?
While this recipe is designed for gluten-free flour, you can substitute all-purpose flour in a 1:1 ratio and omit the xanthan gum. The texture will be slightly different but still delicious.

How ripe should my bananas be?
The riper, the better! Look for bananas with lots of brown spots or even completely black peels. These overripe bananas are sweeter and mash more easily, creating better flavor and texture.

Can I reduce the sugar?
You can reduce the sugar to 1/2 cup if you prefer less sweetness, especially if your bananas are very ripe and naturally sweet.

Why is my banana bread cracking on top?
A crack down the center is actually a sign of properly baked quick bread! It’s completely normal and means your bread rose beautifully.

Can I make muffins instead?
Absolutely! Divide the batter among 12 muffin cups and bake at 350°F for 18-22 minutes, or until a toothpick comes out clean.

What type of gluten-free flour works best?
Look for a blend that includes xanthan gum already, such as Bob’s Red Mill 1-to-1 Baking Flour or King Arthur Measure for Measure Flour. These create the best texture.

Why This Recipe Works

The magic of this super moist banana bread lies in the perfect ratio of wet to dry ingredients. The mashed bananas provide moisture and natural sweetness, while the melted butter adds richness. The baking soda reacts with the bananas’ acidity to create lift, and the xanthan gum provides structure in place of gluten. Together, these elements create a bread that’s tender, flavorful, and satisfies every craving for homemade banana bread.

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