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Gluten-Free Banana Bread

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This gluten-free banana bread is moist and simply delicious—even without butter. The secret is the long, slow cook time so make sure you follow the directions.  It’s a big hit with anyone who tries it and they never even know that it’s gluten-free. For extra goodness, add nuts or chocolate chips!

Ingredients

  • ½ cup butter, softened
  • 1 cup sugar
  • 2 eggs, beaten
  • 2 ripe bananas, mashed
  • 2 cups GF flour (I use Bob’s Red Mill 1 to 1 Baking Flour)
  • 1 teaspoon baking soda
  • Pinch salt
  • 1 teaspoon vanilla
  • 1 cup pecans or walnuts (optional) OR
  • ½ cup chocolate chips (optional)

Instructions

  1. Combine butter and sugar; cream together with an electric or stand mixer.
  2. Mash banana and eggs together (I use a potato masher).
  3. Add banana/eggs to creamed mixture.
  4. Combine dry ingredients in a separate bowl; stir into banana mixture just until all ingredients are moistened.  
  5. Stir in vanilla.
  6. Stir in nuts or chocolate chips if desired.
  7. Spoon batter into a greased 9” by 5” by 3” loaf pan.


  8. Bake at 250-degrees for 1 ½ hours or until bread tests done (insert a knife in the middle – if it comes out clean, it’s done!)