Gluten Free Banana Bread
A simple gluten free banana loaf made with ripe bananas, eggs, and brown sugar.
Equipment
- 9 by 5 loaf pan
- Parchment paper
- Large mixing bowl
- Spatula
- Wire rack
Ingredients
Main Ingredients
- 3 ripe bananas mashed until smooth
- 1 cup gluten free flour blend with rice flour, potato starch, and tapioca starch
- 2 large eggs
- ½ cup brown sugar or coconut sugar
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and grease a loaf pan.
- Mix. Combine the flour blend, baking powder, salt, and sugar, then stir the mashed bananas, eggs, and vanilla together in a second bowl.
- Combine. Fold the wet mixture into the dry one gently and pour the batter into the pan.
- Bake. Bake for 60 minutes, checking after 45 minutes, until a toothpick comes out clean.
- Cool. Let the loaf cool in the pan before slicing.
Notes
Substitutions: Coconut sugar can replace the brown sugar.
Tips: Confirm that every ingredient is labeled gluten free and do not overmix.
Storage: Keep for about 3 days on the counter, refrigerate for longer storage, or freeze for 2 to 3 months. Nutrition does not include the optional chocolate chips or nuts.