Easy Gluten-Free Banana Bread. This recipe makes a moist and classic banana bread.
Preheat oven and prepare pan. Preheat oven to 350 degrees F. Spray a 9x5-inch baking pan with nonstick cooking spray.
Make the batter. Mash bananas until almost smooth in a medium mixing bowl with a fork. Set aside. Whisk together gluten-free flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
Add mashed bananas, melted butter, eggs, and vanilla extract. Stir until a batter forms. Spread batter evenly into greased loaf pan.
Bake the banana bread. Bake until a cake tester inserted into the middle of the loaf comes out clean. Also check the very top of the loaf for doneness. If the top browns too quickly and the center isn't done, cover the loaf a lightly greased piece of foil. (If the center is baked and top of the loaf is raw, cover with a greased piece of foil and reduce the oven temperature by 25 degrees. Bake until done.)
Cool. Remove pan from the oven and place on a wire rack. After ten minutes, turn bread directly onto the rack.
Store on the counter. Store, wrapped, at room temperature for up to three days or freeze, wrapped tightly in plastic wrap, for up to one month.
Gluten-Free Flour Blend
This recipe was tested with Bob's Red Mill Gluten-free Baking Flour. Use a gluten-free flour blend that contains xanthan gum. If your mix does not contain xanthan gum, add 1/2 teaspoon to the recipe.
For a gluten-free and dairy-free banana bread, replace the butter with a dairy-free butter spread.
Brown Sugar Option
Replace the granulated sugar with an equal amount of light or dark brown sugar. When adding the brown sugar to the gluten-free flour mixture, rub the sugar to remove any lumps.
Reduced Sugar Option
For a gluten-free banana bread that contains less sugar, reduce the sugar to 1/2 cup. You can use as little as 1/3 cup sugar. Please note that breads made with less sugar won't be as sweet or as moist as a bread made with 3/4 cup sugar.
Honey or Molasses
I do not recommend a liquid sweetener for this recipe.