Best Gluten- Free Banana Bread
I have the Best Gluten-Free Banana Bread recipe for you! I make it gluten-free, and I use monk fruit as the sweetener, you can use granulated sugar if you want, but if you tried monk fruit you would be surprised that it bakes just like sugar, and no aftertaste! You can also make this recipe with regular all-purpose flour instead of gluten-free flour if you want. Your results will be equally as good because I’ve made it both ways so many times I can’t even count! I use butter in this recipe, but I’ve also made it with vegan butter with good results. Now isn’t that just the best thing to know how adaptable this is to fit dietary needs and still come out perfectly yummy every time? I double the recipe because one loaf seems to disappear all too fast!
Delicious Gluten-Free Banana Bread
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 9 inch loaf or 3 mini loaves 1x
- Category: Quick Bread
- Method: oven
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 cups gluten-free cup for cup blend (I use King Arthur Measure for Measure) or regular all-purpose flour if not making this gluten-free
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup classic Monkfruit sweetener
(Lakanto brand) or regular granulated sugar
- 1 stick-8 tablespoons butter, melted. or equal amount vegan butter substitute
- 3 overripe bananas about 1 3/4 cup
- 1/4 nonfat Greek yogurt, sour cream, or vegan substitute
- 2 exlarge eggs
- optional, 2 teaspoons real vanilla extract, 1 1/2 cups chopped walnuts, toasted if so desired.
Instructions
Preheat oven to 350 degrees. Spray a 9-inch glass loaf pan with vegetable spray, set aside. In a bowl combine the flour, baking soda, and salt, set aside. In a large bowl, mash the bananas, add the monk fruit, or sugar, the eggs, Greek yogurt, or sour cream, or vegan substitute, melted butter, or vegan substitute and stir until well combined. If adding the vanilla extract, and chopped walnuts, add them now. Stir to combine, and add the dry ingredients to the banana mixture. Stir just till combined, do not over mix. Pour into your greased pan and bake for 55 minutes or until a cake tester comes out clean. I recommend testing in several spots. If your oven runs hot, I would recommend baking in the center of your oven, and bake for 55-60 minutes depending on your oven. Let cool in the pan 15 minutes, then remove to a wire rack or parchment paper. Serve warm or cold, if it lasts that long! I have also made them in mini loaves, makes approx 3.
Notes
This banana bread is moist and tender. No one can believe it’s gluten-free! The key is to use really overripe bananas, mine were black on the outside! Make sure you mash your bananas well. I have a friend who loves my banana bread so much that is all she asks for her birthday, so I made her 6 loaves! No one in her family is gluten-free or vegan, so I know how beautifully this recipe adapts. It freezes well, make sure it’s completely cooled, wrap tightly in plastic wrap, and put into a freezer bag. Please let me know how you liked it if you try it.
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