Gluten-Free Banana Bread
This gluten-free banana bread balances rich banana flavor with a tender crumb, making it a favorite for any occasion.
Ingredients
Dry Ingredients
- 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum included)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 1 tsp ground cinnamon
Wet Ingredients
- 2 large eggs, at room temperature
- 1/2 cup light brown sugar, packed
- 1/3 cup neutral oil (canola or sunflower) or melted plant-based butter
- 1/4 cup plain yogurt or kefir (room temperature)
- 1 tsp pure vanilla extract
- 1/2 cup chopped walnuts or chocolate chips (optional) Optional.
Optional Streusel Topping
- 3 tbsp brown sugar
- 2 tbsp almond flour
- 1 tbsp cold butter
- pinch cinnamon
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment.
- In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, and cinnamon.
Combine Wet Ingredients
- In a large bowl, beat the eggs with brown sugar until combined. Stir in oil, yogurt, and vanilla. Fold in the mashed bananas.
Baking
- Gently fold the dry ingredients into the wet mixture until just combined — do not overmix.
- If using, fold in nuts or chips.
- For the streusel, mix brown sugar, almond flour, cinnamon, and cold butter until crumbly and sprinkle over the batter.
- Pour batter into prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick comes out with a few moist crumbs.
- Let the loaf cool in the pan for 10 minutes, then lift it out using the parchment and cool completely on a wire rack before slicing.
Notes
Use very ripe bananas for deep banana flavor and natural sweetness. Room-temperature ingredients blend more evenly. Avoid opening the oven during the first 40 minutes to prevent sinking.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 35gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 150mgFiber: 1gSugar: 10g
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