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One of the things that I like most with gluten-free baking is how wonderful it is when you can’t tell a recipe is gluten-free. That’s how this recipe for gluten-free banana bread is. It’s moist, has a tender crumb and tastes perfectly wonderful. It tastes deliciously normal! Your family and friends will love it and your house will smell like a bakery.
Let me show you how to make this delicious banana bread with step by step instructions. First up though let’s go over the ingredients.
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(Some links in this post are affiliate links. See my Ingredients for Moist Gluten-Free Banana Bread:
- Gluten-Free Flour: Baking with gluten-free flour can be tricky and that’s why my #1 choice is Better Batter Gluten-Free Flour Mix. I use it for most of my baking because I get consistently good results with it. It’s a 1-1 substitute. If you use another gluten-free flour blend be sure that it contains xanthan gum. If not add 1/2 teaspoon xanthan gum per cup of flour.
- Dairy-Free Buttery Spread: Use Smart Balance or Earth Balance. Simply sit it out on the countertop for about 10 minutes to soften at room temperature.
- Sour Milk: Almond milk mixed with a little apple cider vinegar. This will help the texture and lift for the bread.
- 3 medium ripe bananas
- Other ingredients: Brown sugar, eggs, baking soda, cinnamon, vanilla, and salt.
How to Make Gluten-Free Banana Bread:
Set the oven rack to the lower third of the oven and then preheat to 350°. Spray the bottom of a 9 x 4-inch baking pan.
First, make sour milk by adding the apple cider vinegar to almond milk. Stir it together and then let it sit while you continue the rest of the recipe.
In a medium-sized bowl whisk together the gluten-free flour, baking soda, cinnamon, and salt. Set aside.
In another bowl mash the bananas with a fork and set aside.
Using a stand mixer beat the buttery spread and brown sugar together until creamy. Next mix in the eggs, vanilla, soured milk, and bananas.
Add the flour mixture slowly into the batter. Mix until fully combined.
Optional: Add in 3/4 chopped pecans or walnuts or 3/4 dairy-free chocolate chips. If you want both nuts and chocolate chips add 1/2 cup of each to the batter.
Pour the batter into the baking pan. Bake for 60-65 minutes or until a toothpick comes out clean.
Let it cool in the pan and then remove to a wire rack to completely cool.
In another bowl mash the bananas with a fork and set aside.
Using a stand mixer beat the buttery spread and brown sugar together until creamy. Next mix in the eggs, vanilla, soured milk, and bananas.
Add the flour mixture slowly into the batter. Mix until fully combined.
Optional: Add in 3/4 chopped pecans or walnuts or 3/4 dairy-free chocolate chips. If you want both nuts and chocolate chips add 1/2 cup of each to the batter.
Pour the batter into the baking pan. Bake for 60-65 minutes or until a toothpick comes out clean.
Let it cool in the pan and then remove to a wire rack to completely cool.
How to Freeze Banana Bread:
Once the bread is completely cool you can freeze it. It can be frozen whole or sliced. Wrap the bread in plastic wrap and then place it in a gallon-sized freezer bag or cover with aluminum foil.
If you prefer you can slice it and wrap it with the plastic wrap in small batches and then place them all in a freezer bag. That way you can take out a small portion at a time to thaw.
To thaw place frozen bread on the counter and let it come to room temperature.
The frozen bread can be stored in the freezer for up to 3 months.
More Gluten-Free Recipes You’ll Love:
Gluten-Free Peach Pie
Zuppa Toscana Soup (Dairy-Free)
Air Fried Asparagus
Pumpkin Muffins with Chocolate Chips
Dairy-Free White Chicken Chili
Moist Gluten-Free Banana Bread (Dairy-Free)
- Prep Time: 10 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 15 minutes
- Yield: One loaf
- Category: Breakfast
- Method: Oven
Description
Our family’s favorite gluten-free banana bread. Perfect for breakfast and snacking.
Ingredients
1/3 cup almond milk
1 teaspoon apple cider vinegar
3 mashed bananas (around 1 ½ cups)
2 cups gluten-free flour (I use Better Batter Gluten-Free Flour Mix)
1 teaspoons baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup buttery spread (Smart Balance or Earth Balance), room temperature
3/4 cup packed brown sugar
2 eggs, room temperature
1 teaspoon vanilla
Optional: 3/4 cup chopped pecans or walnuts or 3/4 cup dairy-free chocolate chips. If you want both nuts and chocolate chips and 1/2 cup of each to the batter.
Instructions
Set the oven rack to the lower third of the oven and then preheat to 350°. Spray the bottom of a 9 x 4-inch baking pan.
First, make sour milk by adding the apple cider vinegar to the almond milk. Stir it together and then let it sit while you continue the rest of the recipe.
In a medium-sized bowl whisk together the gluten-free flour, baking soda, cinnamon, and salt. Set aside.
In another bowl mash the bananas with a fork and set aside.
Using a stand mixer beat the buttery spread and brown sugar together until creamy. Next mix in the eggs, vanilla, soured milk, and bananas.
Add the flour mixture slowly into the batter. Mix until fully combined.
Optional: Add in 3/4 chopped pecans or walnuts or 3/4 dairy-free chocolate chips. If you want both nuts and chocolate chips add 1/2 cup of each to the batter.
Pour the batter into the baking pan. Bake for 60-65 minutes or until a toothpick comes out clean.
Let it cool in the pan and then remove to a wire rack to completely cool.
Notes
How to Freeze Banana Bread:
Once the bread is completely cool you can freeze it. It can be frozen whole or sliced. Wrap the bread in plastic wrap and then place it in a gallon-sized freezer bag or cover with aluminum foil.
If you prefer you can slice it and wrap it with the plastic wrap in small batches and then place them all in a freezer bag. That way you can take out a small portion at a time to thaw.
To thaw place frozen bread on the counter and let it come to room temperature.
The frozen bread can be stored in the freezer for up to 3 months.
Keywords: moist banana bread, gluten-free recipes, gluten-free banana bread, dairy-free banana bread
Louellen Lawson
Delish
★★★★★