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This gluten-free banana bread is moist, sweet but not overly sweet, and loaded with banana flavor. One bite of this heavenly bread, and you will be making it every week.

Gluten-free banana bread is one of my favorite things to eat. The thing that I love about this recipe is that it’s easy to make, and it tastes even better than traditional banana bread.

Tips For Making Banana Bread

Gluten-free banana bread is very easy to make. However, following these tips will ensure you have the best gluten-free banana bread you’ve ever tasted.

Use overripe bananas. Look for bananas that are starting to turn brown and have black spots on them. These bananas have a sweeter flavor and add moisture to the bread.
Use room temperature ingredients. Room-temperature ingredients are easier to mix than cold ingredients. Room-temperature ingredients also give the bread a better texture.
Measure your gluten-free all-purpose flour using the spoon and level method. Do not scoop flour straight out of the bag. If you add too much gluten-free flour to the batter, the banana bread will be dry and crumbly. First, spoon the gluten-free flour into the measuring cup. Then, use the back of a butter knife to level off the excess flour. Make sure you level the gluten-free flour over a sheet of parchment or wax paper. It will catch the excess flour, and you can pour it back into the bag.
Beware of the gluten-free flour you use to make this banana bread. All gluten-free flours are not the same. I used my gluten-free all-purpose flour blend to make this bread. I added 3/4 teaspoon of xanthan gum to the blend before mixing it with the other dry ingredients. However, you can make this banana bread with a store-bought gluten-free all-purpose flour blend. I have had success with Arrowhead Mills Gluten Free Organic All Purpose Flour and Cup for Cup Multipurpose blend. However, you can make this recipe with your favorite gluten-free flour blend. Note: If your gluten-free blend already contains xanthan gum, omit the 3/4 teaspoon called for in the recipe.
Let the banana bread cool before you serve it. One of the most annoying things about gluten-free baking is letting baked goods cool before eating them. But letting gluten-free baked goods cool is worth the wait. Gluten-free banana bread has a delicate crumb. Letting the banana bread cool helps it develop the perfect texture.

Variations

You can make this banana bread even better by adding your favorite add-ins. You can add 1/2 cup of:

Chocolate chips
Pecans
Walnuts
Shredded or toasted coconut
Zucchini

How Many Calories Are In A Piece Of Gluten-Free Banana Bread

There are 241 calories in each serving of gluten-free banana bread. However, these nutritional values may differ depending on the specific brands of ingredients you use to make the banana bread.

Can I Make This Banana Bread Recipe Without Xanthan Gum

Xanthan gum is a common ingredient in many gluten-free recipes. Because there is no gluten in gluten-free baked goods, you need something to hold them together, or they will crumble and fall apart. That’s where xanthan gum comes in. Xanthan gum holds gluten-free baked goods together.

If you do not want to use xanthan gum, you can use 3/4 teaspoon of psyllium husk powder or guar gum. If you do not want to use these alternatives, you can make the banana bread without them. The eggs and bananas are binders, so they will help the bread maintain its structure without using gums or psyllium husk powder.

How To Store Gluten-Free Banana Bread

It’s best to store banana bread at room temperature. Wrap the banana bread tightly with plastic wrap and store it on your countertop for 2 days.

You can also freeze the banana bread. However, it’s best to freeze the banana bread whole instead of sliced. Wrap the banana bread tightly with plastic wrap, place it in a large ziplock bag, and freeze it for up to a month.

Once you are ready to eat the banana bread, let it thaw at room temperature before serving.

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