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Simple Gluten Free Banana Bread

This simple gluten free banana bread is incredibly moist, naturally sweetened with ripe bananas, and comes together in one bowl. It’s a foolproof recipe for anyone avoiding gluten.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 3 ripe bananas mashed
  • 1/3 cup melted coconut oil or butter
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups gluten free all-purpose flour with xanthan gum
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon optional
  • 1/2 cup chocolate chips or walnuts optional

Equipment

  • 9x5 inch loaf pan
  • Mixing bowl
  • whisk
  • spatula
  • cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line with parchment paper.
  2. In a large bowl, mash the bananas with a fork until smooth.
  3. Add melted coconut oil, sugar, egg, and vanilla. Whisk until well combined.
  4. In a separate small bowl, whisk together gluten free flour, baking soda, salt, and cinnamon.
  5. Gradually add dry ingredients to wet ingredients, stirring until just combined. Do not overmix.
  6. Fold in chocolate chips or walnuts if using.
  7. Pour batter into prepared loaf pan and spread evenly.
  8. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Store banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, wrap tightly and freeze for up to 3 months. Toast slices for a warm treat.