You may remember my recipe for gluten free banana bread with butternut squash. It’s one of my favorites of all time. Yes, all time. But I couldn’t help but strip it down to the absolute essentials and take it back to classic banana bread land.
The ingredients for this scrumptious, hearty bread begin with three overripe bananas. Then come essentials you likely alreadyhave on hand, such as eggs (or chia/flax eggs), vanilla and coconut oil. To sweeten things up a bit more I relied on a mix of honey, cane and brown sugar for a variance of flavor and texture.
Then comes the gluten-free goodness: a mix of gluten free oats, almond meal and my favorite gluten-free flour blend (or sub other gluten-free blends with varied results). Check out our Guide to Gluten-Free Flours for more guidance!
Hearty Paleo Banana Bread {gf, Df, No Added Sugar}
I could hardly wait to slice in, but patience is key here. You need to wait a good hour before cutting into this baby, else it will crumble and fall apart. That’s what you don’t want.
This is what you do want. A hearty loaf that holds its shape and converts even the most suspicious of eaters into gluten-free banana bread lovers. Hubba hubba.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo # on Instagram. Cheers, friends!
Easy Coconut Flour Banana Bread Recipe
*GOOD NEWS! Several people have tried this recipe vegan-ized by swapping the egg for 1 chia or flax egg and have reported that it works well! To do so, just combine 1 Tbsp chia seed or flaxseed meal with 2.5 Tbsp water, mix and let set for 5 minutes to activate. Then add to the recipe when I note to add the egg. *We recommend aluminum-free baking powder for best flavor. Brands with aluminum sometimes create a metallic taste. *Adapted from my GF Banana Butternut Squash Bread, originally adapted from TakeAMegabite. *Nutrition information is a rough estimate calculated with avocado oil and with lesser amount of maple syrup.
Serving: 1 slices Calories: 307 Carbohydrates: 46.2 g Protein: 5 g Fat: 12.6 g Saturated Fat: 1.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 379 mg Potassium: 301 mg Fiber: 4 g Sugar: 17.7 gThis easy gluten free banana bread recipe is everything you could want: moist, tender, delicious, and packed with tons of banana flavor but not too much sweetness. Best of all, you only need one bowl and 10 minutes of prep to make this classic gf quick bread recipe.
You know how the crumbs from a truly moist quick bread like banana bread can be picked up with the back of a fork? This is that gluten free banana bread.
Gluten Free Banana Bread (made With Almond Flour)
The acid of the sour cream tenderizes the crumb of the bread. You can also use plain Greek yogurt instead, with very good results.
Sugar also tenderizes baked goods. In this recipe, that comes from the sugar added to the batter, but also from the ripest mashed bananas you can find.
The batter is stiffer than the batter for gluten free banana muffins, though. A softer batter has more moisture, and your bread won’t hold its shape.
Simple Gluten Free Banana Coconut Bread {made With Rice Flour}
Oh, another reason this is the best banana bread recipe? You only need one bowl! Not having to pull a separate bowl for mixing means faster cleanup and less mess between you and that warm bread when it comes out of the oven.
This is one of the easiest recipes you will ever make, since nothing has to be prepared separately. Once you have the ripe bananas you need for everything from banana bread to banana muffins, you probably have everything else in your pantry and refrigerator. Here's how to make this perfect quick bread:
These wet ingredients can be layered right on top of the whisked dry ingredients, then mixed with a large spoon until just combined. Next, the mashed bananas are added, and folded in carefully so the bread doesn't become tough, and the bananas don't melt into the batter.
Best Protein Banana Bread (gluten Free, Nuts Optional)
Finally, the thick but soft batter is scraped into a light-colored, greased and lined metal loaf pan, spread into an even layer, and baked until cooked all the way through.
Be sure to use one of my recommended gluten free flour blends, measured by weight. Be sure to check out my tutorial on how to make your own superfine rice flourat home if you're mixing your own flour blend.
Use bananas that are almost overripe. If you have too many, try also making our gluten free banana cake. Waste not, want not.
The Perfect Banana Bread
Here's a trick for always having proper “baking bananas” on hand. Whenever you find that you have perfect banana bread bananas, simply peel them and place them in a single layer on a lined baking sheet.
Place the baking sheet in the freezer until the bananas are very firm, then transfer the frozen bananas to a zip-top bag and store them in the freezer.
When you're ready to use the bananas, defrost them either at room temperature or in the microwave for about 20 seconds on 75% power.
Banana Bread With Coconut Flour Recipe
Mash the peeled, ripe bananas very well before adding them to the batter. Then fold them into the batter at the end, rather than stirring aggressively.
This tip comes is a good one for nearly all recipes, not just this one (except pastry!). Cold ingredients, especially solids like butter and ripened bananas don't mix as well if they're cold or frozen.
When you allow your ingredients to come to room temperature, you'll notice it's so much easier to mix them. You'll also notice a finer end product because you didn't have to overmix your ingredients to fully incorporate them.
The Best Gluten Free Banana Bread Recipe
As tempting as it may be to slice into your bread as soon as it's out of the oven, try to resist. When you allow your bread to cool, you'll enjoy a better texture. In addition to the improved mouth feel, the bread will be easier to slice and won't fall apart.
Because this bread is so moist, you can easily store it on your countertop for several days. Place the bread within an airproof container and leave it at room temperature for up to 3 days.
Beyond that, you may notice that it starts to dry out. If that happens, don't worry — it's still perfectly edible. If you want to moisten it, consider using some butter, honey, or syrup.
Buckwheat Banana Bread
To store by the slice, wait until your loaf has cooled completely and then slice. Wrap each slice in aluminum foil, and then place them in a zip-top bag with excess air removed. Store in the freezer for up to three months.
To store by the loaf, again wait until the loaf has cooled completely. Wrap the entire loaf in aluminum foil, and then place it inside a zip-top storage bag with extra air removed. Full loaves can also last up to three months in the freezer.
While this bread can last in the freezer for longer than three months, you may notice changes in its texture the longer you keep it. This is primarily caused by freezer burn, and that's caused by air trapped with the bread, so try to avoid that if you can.
Gluten Free Banana Bread Recipe (super Moist And Also Dairy Free)
When you ready to eat, you can defrost a slice by leaving unwrapped on the counter for about 30 minutes. If you're defrosting an entire loaf, try letting it defrost on the counter for at least an hour or until you can begin to slice through the loaf.
In general, I don't advise making substitutions to my gluten free recipes, but sometimes you have to cater to dairy free, vegan, or other ways of eating, or maybe you want to try your hand at a healthier banana bread.
If you need a dairy free option, in place of butter, try using vegan butter. My favorite brands are Melt and Miyoko's Kitchen.
Healthy Banana Bread Recipe
In place of sour cream, any plain, nondairy, gluten-free sour cream alternative should work fine. If you'd like to use plain nondairy yogurt, be sure to drain it of liquid until it's the consistency of sour cream or it will add too much moisture.
If you're looking for a recipe that's already dairy free, try mycinnamon swirl gluten free banana bread. It's a game-changer, and it's written to be dairy free from the start!
For each “chia egg, ” combine 1 tablespoon ground chia seeds + 1 tablespoon lukewarm water and allow to sit until it gels. If you have another egg replacer you prefer, try that. This recipe is so adaptable that it might work.
Best Ever Coconut Flour Banana Bread
The egg and milk substitutions above, and you'll have a yummy vegan bread. Just be sure that your sugars are vegan, so they're not prepared with bone char.
This recipe is adaptable enough that you can add about 1 cup of mix-ins, and it will still turn out well. If you'd like to make banana nut bread, try folding in 1 cup of soft nuts like chopped walnuts or chopped pecans.
If you'd like, you can also make this into banana chocolate chip bread. Just fold in 1 cup of semi-sweet chocolate chips once the batter is otherwise ready to transfer to the pan.
Protein Powder Banana Bread
Almond flour can't be
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