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Moist Gluten-Free Banana Bread (Easy One-Bowl Recipe)

Moist Gluten-Free Banana Bread (Easy One-Bowl Recipe)

That is the bar this recipe clears. It is deeply moist without being gummy, tender without falling apart, and it tastes like banana bread first and gluten-free second — which is exactly how it should be. The method is one bowl and a whisk, no mixer, no complicated flour alchemy. If you have been disappointed by gluten-free baking before, I made this recipe for you.
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 10
Calories: 250
Ingredients Method

Ingredients
  

  • 3 very ripe bananas (about 1 1/2 cups mashed)
  • 1/2 cup unsalted butter melted and slightly cooled (or coconut oil for dairy-free)
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/2 cup chopped walnuts (optional)
  • 1/2 cup chocolate chips (optional)

Method
 

  1. Heat the oven and prep the pan. Preheat the oven to 350°F. Grease a 9x5-inch loaf pan with butter or cooking spray, then line it with parchment paper leaving overhang on the two long sides. That parchment sling is the difference between a beautiful loaf and one you have to chisel out of the pan — trust me on this.
  2. Mash the bananas. In a large mixing bowl, mash the bananas with a fork until mostly smooth. A few small lumps are fine and actually give the bread lovely pockets of banana flavor. You want about 1 1/2 cups. If your bananas are frozen, thaw them completely and drain off the excess liquid first.
  3. Mix the wet ingredients. Whisk the melted butter into the mashed bananas, then whisk in the brown sugar and granulated sugar until combined. Add the eggs one at a time, whisking well after each, then stir in the vanilla. The mixture will look glossy and smell like the start of something wonderful.
  4. Add the dry ingredients. Sprinkle the gluten-free flour, baking soda, salt, cinnamon, and nutmeg (if using) evenly over the wet mixture. Switch to a spatula and fold gently until just combined — no dry streaks remain, but stop there. Overmixing develops toughness even in gluten-free batter, and it deflates the air that keeps the crumb tender. Fold in the walnuts or chocolate chips now if you are using them.
  5. Fill the pan. Scrape the batter into the prepared loaf pan and smooth the top. For a pretty bakery-style finish, press a few extra walnut halves or chocolate chips into the top, and lay one thin banana slice lengthwise down the center if you are feeling fancy.
  6. Bake. Bake for 55 to 60 minutes, until the top is deeply golden and a toothpick inserted into the center comes out with a few moist crumbs clinging to it — not wet batter, but not bone dry either. If the top is browning too fast after 40 minutes, tent it loosely with foil. Every oven runs a little different, so start checking at 50 minutes.
  7. Cool properly. This step is non-negotiable for gluten-free bread: let the loaf cool in the pan for 15 minutes, then lift it out using the parchment sling and cool completely on a wire rack, at least 1 hour. Cutting too early releases steam that the crumb needs to set, and you will get a gummy texture. I know it is hard. Go fold laundry or something.
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