Gluten-Free Banana Bread

This gluten-free banana bread is made with Bob’s Red Mill gluten-free flour, bananas, eggs, buttermilk, sugar, and pecans. And it lacks nothing in that customary banana bread oh-my-god-I-can’t-stop-eating-this deliciousness.

A partially sliced loaf of gluten-free banana bread on a wooden platter.

This is not the classic banana bread recipe of your childhood. It is, however, quite similar in many ways. Like the loaves your mom made from her batter-splattered recipe and turned out of her dented metal loaf pan, it’s certainly moist and banana-y. It’s ridiculously aromatic. It presents a terrific use for those bananas you picked up on sale that are now forlornly browning on the counter. It’s got a familiar ingredient list that calls for pantry staples including butter, eggs, sugar, buttermilk, vanilla, and not much else. It’s quite a sight to behold. And, in the words of the talented baker who created this banana bread recipe, it is “divine right out of the oven with melted butter, supreme when toasted with a little butter and honey, and sinful with your favorite cream cheese frosting.”

Sound familiar? This really quite lovely banana bread recipe ingeniously calls for roasting the bananas whole prior to incorporating them into the batter. The technique sort of intensifies the banana-y flavor. (Clever, huh?) Although truth be told, we consider this step to be optional—especially those days when you want as little time as possible to elapse between the anticipation of banana bread and the actual incarnation of said banana bread.

Yet this banana bread is quite different in one important way. It’s gluten-free. Because of that, it simply can’t possess quite the same texture or mouthfeel as the loaf to which you’ve grown accustomed. It’s just a little denser, a little crumblier. We don’t think that’s such a bad thing. Not at all. Though it may not be quite the same in taste and texture as you’re accustomed, trust us when we say it’s the same in terms of temptation. Because perhaps what’s more important than what goes into a recipe is what comes out. Karen Morgan, who created this gluten-free banana bread, recalls that when she first tasted this bread, it inspired her to believe that “maybe, just maybe, life was going to be beautiful once again.” We don’t know how to improve upon that.–Renee Schettler

Gluten-Free Banana Bread

  • Quick Glance
  • (7)
  • 10 M
  • 1 H, 30 M
  • Makes 1 loaf
5/5 - 7 reviews
Print RecipeBuy the Blackbird Bakery Gluten-Free cookbook

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Ingredients


Directions

Position an oven rack in the center of the oven. Preheat the oven to 350°F (176°C). Butter a 9-by-5-inch loaf pan.

In a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking soda, and salt and mix on low speed until blended. Add the butter and continue to mix on low speed until blended. Add the eggs, increase the speed to medium and blend until smooth. Reduce the speed to low, immediately add the buttermilk, and gradually bring the mixer up to high speed. Continue to mix until the batter is light and fluffy, stopping once or twice to scrape down the sides of the bowl.

Stir in the bananas, vanilla, and pecans just until combined. Scrape the batter into the prepared pan and cover loosely with aluminum foil.

Bake the banana bread for 1 hour, 15 minutes, or until a knife or wooden skewer inserted in the center of the loaf comes out clean. Let the banana bread cool in the pan on a wire rack for 10 minutes. Run a knife around the sides of the pan and then carefully turn the loaf onto the wire rack. Let cool for at least 15 minutes before slicing. If serving the banana bread with cream cheese frosting—an act we heartily endorse—then let the banana bread cool completely before slicing. (Any leftover bread ought to be wrapped in aluminum foil or plastic wrap and refrigerated for up to 5 days.)

Print RecipeBuy the Blackbird Bakery Gluten-Free cookbook

Want it? Click it.

    To roast bananas

    • Preheat the oven to 350°F (176°C). Line a rimmed baking sheet with aluminum foil. Arrange the bananas in a row on the prepared baking sheet. Using a paring knife, make 6 small slits in the top side of each banana peel. Roast until the peels are black and bulging, with juices oozing from the vents you created prior to roasting, about 15 minutes for regular-size bananas. Remove from the oven and let the bananas cool completely on the pan.

    • Hold one of the roasted bananas over a bowl and begin peeling the roasted banana. The flesh of the banana should fall out seamlessly. Holding the peel of the banana over the bowl, run your fingers or a spoon along the interior of the skins, as you would a squeegee down a window pane, to extract the caramelized juices. Mash the bananas in the bowl with a fork or a potato masher until no large clumps are visible.

    Recipe Testers' Reviews

    While this wasn’t my favorite banana bread ever, this was the best gluten-free banana bread I’ve ever eaten. The recipe is easy to follow and creates a texture to regular banana bread that’s nearly spot on— without requiring fun with molecular gastronomy to achieve the results. My co-workers were big fans, too.

    We’re into muffins and cupcakes as they’re easy to store and a treat for the kids, so I made these as muffins, using King Arthur gluten-free flour mix. I roasted the bananas (as well as the pecans), and found that the roasted bananas made the flavor jump, and also sweetened the bread quite a bit. For future reference, I think 3/4 cup of sugar would be better for me. I froze the rest of the muffins so I can have them for longer than the five days. I am new to gluten-free baking, and this was a good choice.

    WOW! As one who has friends and family who are gluten intolerant, I’m always on the the search for what I call “crossover recipes,” AKA food that I can serve that will delight all of my guests—those without allergies and those with sensitivities included. This recipe is fabulous.

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    Comments

    1. 5 stars
      Perfectly fluffy and delicious. My sister has coeliac disease so I’m always trying to find new recipes for her.

      I did tweak it a bit…

      I substituted half and half for the buttermilk since I didn’t have any, cut the sugar in half since we don’t like things to be super sweet, and substituted brown sugar instead.

      I creamed the butter with the sugar first, then added in the eggs one at a time, then the bananas one at a time, then the half and half and vanilla, then the dry ingredients. (I doubled the baking soda.) I also toasted walnuts instead of pecans (also because I didn’t have any) and added the walnuts at the end with 2/3 cup mini chocolate chips, and baked the batter in regular sized muffin pans for 25 minutes. A very good recipe. Roasting the bananas is an excellent idea. I’ll definitely be baking this again.

      I did this all of this with a hand mixer since I didn’t feel like cleaning up after my stand mixer.

      Thanks for the recipe!

      1. You’re welcome, Michelle. Thanks for taking the time to share your experience with us!

    2. I have searched long and hard for a banana bread recipe that was gluten-free but had the same taste and texture. Oh my – I almost cried when I took my first bite. Absolutely delicious. Great flavor and texture. I really think roasting the bananas made a difference! I made a few changes using clarified butter; 1/2 cup Sola(Sola is a blend of erythritol, tagatose, maltitol, monk fruit extract, xanthan gum, stevia leaf extract, and natural flavors) and 1/2 light brown sugar, and walnuts. I used Krusteaz Gluten Free All Purpose Flour 1-to-1. This is my go-to recipe for now on.

    3. I made the recipe as written – including roasting the bananas which I think is essential – and with these modifications:

      1) I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour (instead of GF AP Flour). This flour is a mix of Sweet White Rice Flour, Whole Grain Brown Rice Flour, Potato Starch, Whole Grain Sorghum Flour, Tapioca Flour, Xanthan Gum

      2) I had all the ingredients at room temp.

      3) I used a Cuisinart food processor to chop the pecans and after setting aside the pecans and wiping the bowl decided to use it to mix the ingredients – this worked will and make a light and airy mix.

      4) I cut the sugar to 3/4 cup and think, because of the roasted bananas, it could be cut to a half cup (understanding that this further reduction may affect the volume of the loaf).

      5) After reading the comments about wetness of baked recipe from others I decided to bake this loaf in 4 small metal loaf pans set on a sheet pan. I baked at 350 for 50 minutes, tested and kept them in 5 minutes more. Then rested for 20 minutes. As with other readers the heavenly smell was too tempting to wait longer.

      The resulting warm slices were delicious, moist (but not too moist), had a great texture (expecially for GF) and were full of banana flavor. The butter and pecans created a slight bourbon-y touch which was great.

      I will taste again in the morning an update this if things change with texture or taste once things cool down and set overnight. As of now this recipe is a keeper!

    4. I made a few small adjustments, Glutino flour, because it’s what I had. But I substituted half the sugar for local raw honey and half-and-half instead of buttermilk. I’m sure it’s amazing either way, but this is a great recipe! I shared the finished product with my neighbors and they didn’t even realize it was gluten-free. It’s really that good! I’m not sure if the raw honey makes that big of a difference but it’s moist and flavorful and I’m so glad I found this. It’s only my second time in making it and I feel like it’s perfect.

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