What is the trick to making good gluten-free bread?

The key is moisture, structure, and balance. Use ripe bananas for natural sweetness, a gluten-free flour blend with xanthan gum, and don’t overmix. Also, allow the bread to cool completely before slicing—this helps set the texture and prevents crumbling.

Can I use gluten free flour in banana bread?

Absolutely. This gluten-free banana bread recipe is designed for gluten-free flour blends. Just make sure your blend includes xanthan gum for binding. If not, add 1/2 teaspoon per cup of flour to prevent a dry or crumbly loaf.

What is the number one mistake made when making banana bread?

Overmixing the batter. Stirring too much activates the starches and leads to dense, rubbery banana bread. With gluten-free flour, this becomes even more important—mix just until the ingredients come together.

What is a good substitute for flour in banana bread?

You can replace all-purpose flour with almond flour, oat flour, or coconut flour, but these require recipe adjustments. For example, almond flour adds richness but may need extra eggs for structure. For the most reliable results, use a trusted gluten-free blend, like in this gluten-free banana bread recipe.

Gluten-Free Banana Bread Recipe: 1 Simple Trick for Moist Results

Description

This gluten-free banana bread recipe is incredibly moist, sweet, and easy to make. It’s perfect for breakfast, snack, or dessert with everyday ingredients.

Ingredients

Scale

3 ripe bananas, mashed

2 large eggs

1/2 cup melted unsalted butter (or dairy-free alternative)

3/4 cup granulated sugar

1 tsp pure vanilla extract

1½ cups gluten-free all-purpose flour (with xanthan gum)

1 tsp baking soda

1/4 tsp salt

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Instructions

1. Preheat oven to 350°F and prepare a 9×5-inch loaf pan.

2. Mash bananas in a large bowl.

3. Add butter, sugar, vanilla, and eggs. Mix well.

4. In another bowl, whisk flour, baking soda, and salt.

5. Fold dry ingredients into wet, mixing just until combined.

6. Pour into loaf pan and smooth the top.

7. Bake for 50–60 minutes or until golden and a toothpick comes out clean.

8. Cool in pan for 10 minutes, then transfer to a wire rack.

Notes

Use overripe bananas for best flavor.

Let the bread cool fully before slicing.

To store, wrap tightly and keep at room temperature for 3 days or freeze slices up to 3 months.

Prep Time: 10 minutes
Cook Time: 55 minutes
Category: Baking
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 14g
Sodium: 180mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg