Moist Gluten-Free Banana Bread
Incredibly moist, 5-ingredient gluten-free banana bread that’s simple, foolproof, and full of classic flavor.
Print Pin Servings: 10 slices
Calories: 220kcal
Cost: $6–8
Equipment
- 1 9x5-inch loaf pan
- 2 Mixing bowls (large + medium)
- 1 Wire whisk
- 1 Rubber spatula
- 1 Wire cooling rack
- set Measuring cups/spoons
- 1 Kitchen scale optional
- 1 Toothpick for doneness test
- - Non-stick spray or parchment for pan
Ingredients
- 3-4 medium ripe bananas mashed
- 2 cups gluten-free flour blend with xanthan gum
- 2 eggs room temp
- ½ cup coconut oil or melted butter
- ¾ cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup chocolate chips optional
- ½ cup walnuts, chopped optional
- ¼ cup shredded coconut optional
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9x5 inch loaf pan. Mash bananas and measure ingredients.
- In a large bowl, whisk together mashed bananas, eggs, sugar, oil, and vanilla. In a separate bowl, combine flour, baking soda, salt, and cinnamon.
- Fold dry ingredients into wet mixture until just combined. Stir in chocolate chips, walnuts, or coconut if using.
- Pour batter into loaf pan. Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For best texture, use very ripe bananas with brown spots. Optional add-ins like chocolate chips, walnuts, or coconut make this loaf extra special.
Nutrition
Serving: 80g | Calories: 220kcal | Carbohydrates: 32g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 30mg | Sodium: 180mg | Potassium: 210mg | Fiber: 2g | Sugar: 15g | Vitamin A: 150IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg