Gluten Free Banana Bread

This moist and flavorful gluten free banana bread is made with a secret ingredient that takes it to the next level of deliciousness. Perfect for breakfast, snacks, or dessert, this easy recipe is sure to be the best gluten free banana bread you have ever tasted.

Gluten Free Banana Bread Recipe

I know, I just made a bold claim – on the internet. This is THE BEST gluten free banana bread recipe. I promise.

For those who are gluten free, you probably have found that most gluten free baked goods are dry. Ugh. That is one of my biggest problems with being gluten free. I miss the moistness of regular baked goods. And for some reason, gluten free banana bread is one of the worst baked goods for being dry or they are lacking that rich banana flavor that I love so much.

However, I have a secret to making this banana bread BOTH moist and flavorful! The difference between this gluten free banana bread recipe and the millions of other banana bread recipes is this: Use bananas that have been frozen and then thawed. I promise this is going to be a complete game changer for your banana bread. I’ll explain more in this post.

The Cowboys’ Rating: 10/10

Every time I make a new recipe, I have my family rate the recipe out of 10. By the time, these recipes make the blog, they’ve been tried and tested by some of my hardest tiny critics!

What Ingredients Are in Easy Banana Bread?

• Frozen Bananas – Ok, THIS here is the KEY to the best banana bread. Frozen bananas that have been thawed. When bananas don’t get eaten and then start to go black on my counter, instead of throwing them away, I put them in the freezer. Peel and all. I don’t put them in a Ziploc bag, I don’t cut them up, I literally just throw them in the freezer and forget about them. Then, when I have time to make banana bread or when the bananas in my freezer are getting out of hand, I will take them out of the freezer, place them in a bowl and let them thaw on the counter. When they are completely thawed, they are ready for banana bread. This process of freezing, then thawing the bananas breaks down bananas and converts the remaining starches into extra sugar. This is what makes the bananas taste even sweeter and have more flavor in the banana bread.
• Buttermilk – Ok here is the second key to making this banana bread extra moist and delicious. BUTTERMILK. Buttermilk is the key to making this banana bread soft and tender.
• Gluten Free Flour – My favorite gluten free flour is Cup4Cup Gluten Free flour for this recipe. If you do not have Cup4Cup gluten free flour, you can use a cup for cup gluten free flour of your choice. I however have not tried other gluten free flours for this recipe, so just be advised.
• Salted Butter – You will want to make sure the butter is softened. Place the butter on your counter for about an hour before making this banana bread recipe to make sure it is softened all the way through.
• Eggs – Eggs helps bind the dough together and makes the bread soft and fluffy.
• White Sugar – Yes, there is a lot of sugar in this recipe. No, I don’t have any regrets about it. Just trust me. It’s worth every bite and calorie.
• Vanilla – I always use real vanilla instead of vanilla extract. It makes the flavor much richer.
• Baking Soda – Baking soda is a leavening agent which will help the banana bread rise and become fluffy and delicious.
• Cinnamon Sugar (optional) – I like to sprinkle a little cinnamon sugar on the bottom of the loaf pans to help prevent the banana bread from sticking to the pan.

Tools You’ll Need

• I always use my KitchenAid to make banana bread, but you can use a Large Mixing Bowl with a Danish Dough Hook or a Hand Mixer
• Measuring Cups & Spoons
• Liquid Measuring Cup
• Spatula
• 3 Loaf Pans

Gluten-Free Banana Bread Recipe

1. Several hours before making banana bread, take frozen bananas out of the freezer and allow to thaw completely.
2. Preheat oven to 350 degrees F.
3. In a large mixing bowl, cream together butter and sugar.
4. Add in eggs, vanilla and buttermilk and mix well.
5. Add GF flour and baking soda and mix until well incorporated.
6. Peel the bananas over the mixing bowl and dump into dough mixture. Mix until the bananas are well incorporated.
7. Spray 3 loaf pans generously with cooking spray and sprinkle a few tablespoons cinnamon sugar on the bottom to prevent the bread from sticking.
8. Pour the banana bread dough into the loaf pans dividing it evenly among the 3 pans.
9. Bake for 50-60 minutes. Check frequently during baking. If you notice the top is becoming overly done or crisp while baking, cover the tops with a sheet of aluminum foil.
10. When the timer is up, check to see if the bread is ready by inserting a toothpick into the middle of the bread, if it comes out clean, the bread is done.
11. When the bread is done, remove from oven and let it sit for 5 minutes before transferring to a wire cooling rack.
12. Serve and enjoy!

Storage and Freezing

To store this gluten-free banana bread, wrap it in parchment paper and place it in the fridge. This will last up to a week and still be wonderful! My kids will take it out of the fridge, cut a slice, microwave it for about 10 seconds, and enjoy fresh banana bread!

You can also freeze this banana bread as well! Just wrap it in parchment paper and then place it in a freezer Ziploc bag and place it in the freezer. It stores for up to 3 months! When you want to enjoy some delicious banana bread, take it out of the freezer and let it thaw on the counter.

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