Gluten Free Banana Bread

A close-up of sliced banana bread on a white surface, with bananas and a knife in the background. The bread looks moist, dense, and has a golden-brown crust.

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I tested this gluten free banana bread against my classic all purpose version until they were impossible to tell apart. Moist, easy, and made in one bowl with King Arthur's Gluten Free Measure for Measure Flour.

Prep Time12

Cook Time1 5

Course: Dessert

Cuisine: American

Keyword: gluten free banana bread

Servings:

Author: Beth

Ingredients

1 ⅓– 1 ½ cup (345g) over ripe bananas about 4 bananas mashed, be sure to measure the mashed banana
½ cup (198g) vegetable oil
¾ cup (150g) granulated sugar
2 large eggs
1 tsp vanilla extract
2 cups (240g) gluten-free all-purpose flour I use King Arthur’s Gluten-Free Measure for Measure Flour
1 tsp baking soda
½ tsp baking powder
½ tsp cinnamon
½ tsp salt
2 cups semi-sweet chocolate chips or nuts OPTIONAL

Instructions

Preheat the oven to 350ºF.
Mash the bananas in a blender, mixing bowl with mixer or with potato masher. Be sure to actually measure the mashed banana, you want about 1 ⅓ to 1 ½ cups mashed banana. This might be 3 large bananas or 4-5 small bananas.
1 ⅓– 1 ½ cup (345g) over ripe bananas
In a mixing bowl combine the mashed bananas, vegetable oil, granulated sugar, eggs and vanilla extract. Stir to combine with a spatula or mixer on low.
½ cup (198g) vegetable oil, ¾ cup (150g) granulated sugar, 2 large eggs, 1 tsp vanilla extract
Add in the gluten-free flour, baking soda, baking powder, cinnamon, and salt. If using chocolate chips or nuts, add them now. Stir together with a spatula or mix on low, just until combined.
2 cups (240g) gluten-free all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, ½ tsp cinnamon, ½ tsp salt, 2 cups semi-sweet chocolate chips or nuts
Spray a loaf pan (either 9×5 or 8.5×4.5) with non-stick cooking spray. Transfer the batter to the pan and spread even with a spatula.
Place in the center of the oven and bake for 45 minutes. After 45 minutes check to see if the bread is browning too much. If so, tent the bread with aluminum foil and bake for 10-20 more minutes. **If you didn’t tent at 45 minutes, check again at 55 minutes, then tent, and bake for 10 additional minutes or until a toothpick inserted in the center comes out clean. The total suggested bake time for a 8.5×4.5 inch pan is 55-65 minutes and 9×5 inch pan is 45-60 minutes. Be sure to know what size your pan is.

Nutrition