Tender Gluten-Free Banana Bread that’s easy to mix up and only takes one-bowl to make. Use your overripe bananas to bake up this quick and simple gluten-free banana bread recipe.
Gluten-Free Banana Bread
Gluten-Free Banana bread is a classic yet simple gluten-free quick bread. With only a few basic ingredients that most people have in their kitchen you can bake up this banana bread in less than an hour.
There are several ingredients you can add to your gluten-free banana bread recipe to add more texture or flavor. The following are a list of my favorite add-ins.
- 1/2 cup chopped nuts
- 1/2 cup shredded coconut
- 1/2 cup chocolate chips
- 1 teaspoon cinnamon
Dairy-Free Banana Bread
If you need a dairy-free option for this banana bread you can either replace the yogurt with dairy-free yogurt or you can use applesauce.
Can I use baking powder instead of baking soda?
Yes! I’s not a 1 to 1 but if you’re in a pinch you can use baking powder to help your banana bread rise. To substitute the baking soda with baking powder, use 4 teaspoons for every teaspoon of baking soda called for in a recipe.
For example, in this recipe it calls for 1 teaspoon of baking soda, simply use 4 teaspoons of baking powder (unless you are at a high altitude, then this substitution may not work well for you).
How do you know when your banana bread is done?
I always recommend that you start testing your banana bread for doneness about 5-7 minutes before the recipe calls for. Oven temperatures may vary and this can effect your actual baking time. Insert a cake tester or long toothpick into the center of the loaf. If it comes out clean, it’s done.
How to make gluten free banana bread
- In a large mixing bowl mix mashed banana, oil, yogurt, sugar, eggs, and vanilla and whisk until smooth.
- Add flour, baking soda, and salt. Stir until combined.
- If desired, fold in chocolate chips.
- Pour batter into the prepared loaf pan and tap it on the counter a few times until it’s level.
- Bake for 45-55 minutes or until cooked through and a toothpick inserted in the center comes out clean.
- Let cool completely before slicing.
You can use milk instead of yogurt in this gf banana bread recipe. Just note that the batter will be slightly runnier, but don’t worry. It will still turn out. These steps are for illustration purposes. Please see the printable recipe below for the full instructions.
What happens when you forget to put in baking soda?
Baking soda is an important leavening agent in recipes. If you forget it, your gluten-free banana bread will not rise. It’ll still taste good, but it will be hard and dense. If you leave the baking soda out of this gluten-free banana bread consider making it into french toast.
How long should the gluten-free banana bread cool?
Let your banana bread cool in the pan for at least ten minutes. Remember, most cakes, cupcakes, and quick breads continue to cook some after being removed from the oven. Allowing it time to cool will help it set up, and help keep it from falling apart in a steamy mess when you remove it from the pan.
Gluten-Free Banana Bread Mixes
- Gluten Free Banana Quick Bread & Muffin Mix – Pillsbury Baking
- King Arthur Gluten-Free Banana Bread Mix
- Simple Mill Banana Muffin & Bread Mix
Interested in another recipe that uses banana? Try My Gluten Free Kitchen’s Gluten-free Dairy-free Banana Chocolate Chip Muffins. For a paleo version, you might like Bakerita’s Paleo Chocolate Chunk Banana Bread.
If you make this gluten-free banana bread please stop back by and let me know if the tips helped and what you thought of the recipe.
Serving Size: 1 loaf
Amount Per Serving: Calories: 165Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 24mgSodium: 131mgCarbohydrates: 26gFiber: 1gSugar: 13gProtein: 3g