This post may contain affiliate links. Please read our disclosure policy.
A staple to keep on hand for breakfast or a quick snack. Fluffy and moist, certainly not gritty or dry. I love to have a batch baking up if company is coming over to serve with a cup of coffee.
I talked about our switch to a gluten free diet due to a celiac disease diagnosis in the family, in the gluten free chocolate chip cookie recipe. The cookies and this banana bread were the first recipes I swapped over since turning my kitchen into a gluten free bakery (I wish!). Previously I shared our gluten free buttermilk cornbread but we had converted that many many months (years, maybe?) since we eat a lot of cornbread around here!
Like I said before, I refuse to let this mean gummy, gritty, and off flavored baked goods for the rest of our lives. I just won’t do it and won’t let our family do it either.
This was probably the easiest recipe so far to convert. All I had to do was take my classic recipe from our stained and torn family cookbook passed down to me and swap the flour for a gluten free one for one blend. Bam, the most perfect banana bread with not even a hint of gummy or gritty texture to give away it is actually gluten free. We’ve said it before and we’ll say it again, if you’re doing it right, gluten free doesn’t have to be disgusting.
This gluten-free banana bread recipe is as simple as mixing wet ingredients with dry ingredients, pouring into a loaf pan and baking until the center of the loaf is baked well throughout. This is a family favorite as far as quick bread recipes goes and the end result does not even taste gluten free.
Fix you up a cup of coffee and let’s have some good, old fashioned banana bread (gluten free style, that is!)
Gluten Free Banana Nut Bread Recipe
Equipment
Wooden spoon or danish dough hook
Loaf pan or mini loaf pans
Ingredients
1 cup mashed bananas (about 2 overripe bananas)
1 cup pure cane sugar
1/2 cup butter melted
2 eggs
1 cup buttermilk
2 cup one for one flour blend (we prefer cup4cup brand)
1 tsp baking soda
How To Make This Gluten Free Banana Nut Bread Recipe
Preheat oven to 350 °F. In a loaf pan, add 1/2 cup (1 stick) butter and place in oven to melt while it preheats.
Add 1 cup (about 2 bananas) to mixing bowl and mash.
Add 1 cup pure cane sugar and mix.
Add 2 eggs, 1/2 cup melted butter and 1 cup buttermilk and mix.
Add in 2 cups one for one gluten free flour blend, 1/4 teaspoon salt and 1 teaspoon baking soda and mix until smooth.
Pour banana bread batter back into the prepared loaf pan and bake in the preheated oven for about an hour or until the bread puffs up, darkens a lot, and a toothpick comes out clean. Baking time can vary some and once removed, it will deflate some and settle.
Optionally, allow the loaf pan of batter to sit on the counter about 30 minutes before baking to soak up the liquid. This can lead to less gummy and gritty textures.
Gluten Free Cookie Baking Tips
- Gluten free baking requires more liquid with the flour. Most one for one flours you will run across are a blend of starches and rice flour with the occassional sorghum flour thrown into the mix. Rice naturally just soaks up a lot of water. Resist the urge to add more flour.
- Allowing the dough to sit and soak up the liquid is an optional step but leads to less gritty texture. Consider letting the batter sit in the loaf pan for 30 minutes before baking. It will still turn out wonderful, even if baked immediately.
- We prefer the cup4cup brand of gluten free flour above any other. We have tried Bob’s Red Mill, King Arthur, Great Value and Pillsbury brands with cup4cup being the best. We have not tried any single gluten free flour such as coconut, almond, buckwheat, etc. Soon I am hoping to create a custom blend for fresh milling but until then, a one for one blend seems to be the easiest and most available for everyone. And the most similar to regular white flour.
FAQ’s
What gluten free flour is best for banana bread?
Our suggestion is the Cup4Cup brand of a gluten free flour blend. It is the best we have tried.
Is oat flour or almond flour better for banana bread?
Unless you have a specific allergy to a one for one gluten-free flour blend ingredient, I would not reccomend any individual flour for any gluten free recipe for the best results. Gluten-free baking is done better when combined with starches (like tapioca starch or potato starch) and xanthan gum or another binding agent.
More Gluten Free Recipes
Gluten Free Banana Nut Bread Recipe
A staple to keep on hand for breakfast or a quick snack. Fluffy and moist, certainly not gritty or dry. I love to have a batch baking up if company is coming over to serve with a cup of coffee.
Ingredients
- 1 cup mashed bananas (about 2 overripe bananas)
- 1 cup pure cane sugar
- 1/2 cup butter melted
- 2 eggs
- 1 cup buttermilk
- 2 cup one for one flour blend (we prefer cup4cup brand)
- 1 tsp baking soda
Instructions
- Preheat oven to 350 °F. In a loaf pan, add 1/2 cup (1 stick) butter and place in oven to melt while it preheats.
- Add 1 cup (about 2 bananas) to mixing bowl and mash.
- Add 1 cup pure cane sugar and mix.
- Add 2 eggs, 1/2 cup melted butter and 1 cup buttermilk and mix.
- Add in 2 cups one for one gluten free flour blend, 1/4 teaspoon salt and 1 teaspoon baking soda and mix until smooth.
- Pour banana bread batter back into the prepared loaf pan and bake in the preheated oven for about an hour or until the bread puffs up, darkens a lot, and a toothpick comes out clean. Baking time can vary some and once removed, it will deflate some and settle.
- Optionally, allow the loaf pan of batter to sit on the counter about 30 minutes before baking to soak up the liquid. This can lead to less gummy and gritty textures.
Leave a Reply