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    Gluten-Free Banana Bread

    Published: Dated: September 4, 2013 Modified: Last Modified: August 8, 2020 Christine Galvani 11 Comments This post may contain affiliate links ·

    Home » Bread » Gluten-Free Banana Bread

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    Gluten-free banana bread that is perfectly moist, with just the right amount of spice, and also dairy-free!  Vegan option!

    This healthy banana bread is so easy with lots of banana flavor!

    Banana Bread/24 Carrot Kitchen

    Everyone needs a go-to banana bread recipe in their lives and this gluten-free version is a favorite in my family!

    How to make gluten-free banana bread:

    Step 1:  Preheat oven to 350 degrees F.

    Step 2: Line a 9 x 5 loaf pan with parchment paper or grease well.

    Step 3:  Gather and measure the ingredients.

    Step 4:  In a medium-sized mixing bowl, add the dry ingredients and whisk to combine.  (Gluten-free flour, baking soda, cinnamon, and salt).

    Step 5:  Mash the bananas into a puree and scoop into a larger mixing bowl.

    Step 6:  To the mashed bananas, add the wet ingredients.  (eggs, honey or maple syrup, 5 Tablespoons oil).

    Step 7:  Pour the wet ingredients into the dry ingredients and mix well.

    Step 8:  If adding pecans, walnuts, chocolate chips, add them now, and stir well.

    Step 9:  Scoop the banana bread batter into the loaf pan.  Smooth the top with a spoon.  Add a few more nuts and chocolate chips if desired.

    Step 10:  Bake in the oven 50-60 minutes until a toothpick comes out clean.

     

    Banana Bread/24 Carrot Kitchen

    Other banana recipes you might like to try:

    • Coconut Flour Banana Bread
    • Banana Bread with Streusel Topping
    • Chocolate Banana Ice Cream
    • Chocolate Banana Smoothie

     

    Banana Bread/24 Carrot Kitchen

     

    Baking Tips:

    • Try to start with all the ingredients at room temperature.
    • Use very ripe bananas for the best results.
    • Use Bob’s Red Mills Egg Substitute to make vegan.  The texture won’t be exactly the same, but very tasty.
    • This recipe makes 3 mini-loaves or one regular loaf.
    • Store in an airtight container in the refrigerator for up to a few days or the freezer for up to a month.
    • Coconut oil or oil of choice works well in this recipe, but can also substitute butter, although it would not be dairy-free.
    5 from 1 vote
    Print
    Gluten-Free Banana Bread
    Prep Time
    10 mins
    Cook Time
    55 mins
    Total Time
    55 mins
     

    Easy gluten-free banana bread recipe! Dairy-free and delicious!

    Course: Banana Bread
    Cuisine: Breakfast, Snack
    Servings: 8
    Calories: 345 kcal
    Author: Christine Galvani
    Ingredients
    • 1 3/4 cups mashed bananas (approximately 4-5 bananas)
    • 1/2 cup honey (can sub maple syrup)
    • 2 eggs (large eggs)
    • 5 Tablespoons oil (I used coconut oil, but can sub another type of oil).
    • 2 cups gluten-free flour (I use Bob's Red Mills 1:1 GF Flour).(Other gluten-free flours may work as well).
    • 1 teaspoon baking soda
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon salt
    • 1/2 cup pecans, walnuts or chocolate chips (Optional, can leave out).
    Instructions
    1. Preheat oven to 350 degrees F. Grease a 9 x 5 loaf pan by using a spray oil or line with parchment paper.

    2. Gather and measure the ingredients.

    3. Mash the bananas into a puree and scoop into a medium-sized mixing bowl.

    4. In another mixing bowl, add the dry ingredients (flour, baking soda, cinnamon, salt) and whisk to combine.

    5. To the mashed bananas, add the wet ingredients and whisk together. (oil, eggs, vanilla)

    6. Pour the wet ingredients into the mixing bowl with the dry ingredients and stir to combine.

    7. Add the chopped pecans, walnuts or chocolate chips if using.

    8. Pour mix into prepared loaf pan and optional: sprinkle the top with some of the nuts or chocolate chips if desired.

    9. Place in preheated oven and bake for 50-60 or until a toothpick inserted comes out clean.

    10. Store in an airtight container for up to several days. Freeze for up to a month. Great toasted with some jam.

    Recipe Notes

    Baking Tips:

    • Try to start with all the ingredients at room temperature.
    • Use very ripe bananas for the best results.
    • Use Bob's Red Mills Egg Substitute to make vegan.  The texture won't be exactly the same, but very tasty.
    • This recipe makes 3 mini-loaves or one regular loaf.
    • Store in an airtight container in the refrigerator for up to a few days or the freezer for up to a month.
    • Coconut oil or oil of choice works well in this recipe, but can also substitute butter, although it would not be dairy-free.
    Nutrition Facts
    Gluten-Free Banana Bread
    Amount Per Serving
    Calories 345 Calories from Fat 135
    % Daily Value*
    Fat 15g23%
    Saturated Fat 1g5%
    Cholesterol 41mg14%
    Sodium 299mg12%
    Potassium 228mg7%
    Carbohydrates 51g17%
    Fiber 5g20%
    Sugar 25g28%
    Protein 6g12%
    Vitamin A 91IU2%
    Vitamin C 4mg5%
    Calcium 34mg3%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    This recipe was originally posted on September 4, 2013 and was updated with a new recipe and directions in August 2020.

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    Filed Under: Bread, Breakfast, Dairy Free, Gluten Free, Snack Tagged With: banana bread, breakfast

    About Christine Galvani

    Foodie recipe creator of delicious grain, gluten, and dairy-free recipes for 5+ years. Nature lover, adventure seeker, wife, mom, dog mom. I love to create clean eating, real food recipes that everyone loves.

    Read more about me here!

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    Comments

    1. veganmiam.com

      September 6, 2013 at 7:02 am

      These fresh fruits from the North Fork Stand look so colorful and vibrant! Banana bread is my favorite breakfast/dessert (I call it both), it’s so good with Earth Balance soy-free butter. I hope the weather will stay sunny in Mass. for you! 🙂 🙂

      Reply
      • admin

        September 6, 2013 at 8:10 am

        Thank you! I have Earth Balance, but will have to try the soy-free version. I hope you are having fun in your travels!

        Reply
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    About Christine Galvani

    Foodie recipe creator of delicious grain, gluten, and dairy-free recipes for 5+ years. Nature lover, adventure seeker, wife, mom, dog mom. I love to create clean eating, real food recipes that everyone loves.

    Read more about me here!

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