Gluten-Free Banana Bread with a Moist, Sliceable Crumb

Gluten-Free Banana Bread

This plain gluten-free banana bread bakes into a loaf with browned edges and a moist, banana-flecked crumb that holds together in thick slices. Very ripe bananas provide moisture, while a binder-containing 1:1 gluten-free flour blend gives the loaf structure. Measure the mashed banana, and check the center before taking the loaf out of the oven: the top can brown while the middle is still wet.

Makes one 9×5-inch loaf, about 10 thick slices. Allow 15 minutes to prepare, about 50 to 60 minutes to bake, and at least 1 hour to cool before slicing.

Ingredients for Gluten-Free Banana Bread

• 1 1/4 cups mashed very ripe bananas (about 3 medium bananas; 285g)
• 1 1/2 cups 1:1 gluten-free baking flour blend containing a binder (about 210g; check the package weight)
• 1/2 cup packed light brown sugar (100g)
• 2 large eggs
• 1/3 cup neutral oil (about 75g)
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt

How to Bake Gluten-Free Banana Bread

1. Prepare the oven and pan: Fully preheat the oven to 350°F (175°C) with a rack in the center. Lightly grease a 9×5-inch metal loaf pan, then line it with parchment extending above the long sides to form a sling.
2. Measure the bananas: Mash the ripe bananas and measure out 1 1/4 cups. A few small pieces can remain. Measuring matters because three bananas can yield different amounts of fruit.
3. Mix the wet and dry ingredients: Whisk the flour, baking soda, baking powder, and salt in one bowl. In another bowl, whisk the measured banana, brown sugar, eggs, oil, and vanilla until combined.
4. Fill the pan: Stir the dry ingredients into the banana mixture just until no dry flour remains. Spread the batter evenly in the prepared pan; leave the top plain.
5. Bake and check the center: Bake uncovered for approximately 50 to 60 minutes, beginning checks at 50 minutes. The top should be browned and set, and a tester inserted into the center should come out clean or with a few moist crumbs, not wet batter. If the top darkens before the center is done, tent the loaf loosely with foil and continue baking, checking again as needed.
6. Cool before slicing: Cool in the pan for about 15 minutes. Lift the loaf out with the parchment and cool on a rack for at least 45 more minutes. Cut into thick slices and serve them overlapping, with the cut faces visible.

Choosing Gluten-Free Flour

Use a blend labeled for 1:1 baking that already contains a binder; this recipe does not call for separate xanthan gum. Blend weights and absorption can differ, so use the package’s weight for 1 1/2 cups if it differs from 210g. Choose gluten-free-certified ingredients where needed.

Coconut, almond, and oat flour cannot replace the blend cup-for-cup; they need different formulas. For a separate oat-focused loaf, try healthy oatmeal banana bread. Simply leaving out the eggs is not a reliable vegan conversion for this loaf.

How to Tell When the Center Is Done

A browned top can hide a wet center. A few moist crumbs on the tester are fine, but a streak of batter means the loaf needs more time. Keep baking under a loose foil tent if the crust is getting too dark. A narrower pan makes a taller loaf that may take longer; oven and flour-blend differences can also shift the baking time.

Cooling for Slices That Hold Together

The crumb is more delicate while warm. Wait at least an hour total—about 15 minutes in the pan and 45 minutes on a rack—before cutting thick slices. If the slices break apart, the loaf may need more cooling, or the flour blend may not have provided the intended structure.

Storage and Freezing

Cool the loaf completely before wrapping or covering it. Keep it in a cool, dry place at room temperature for about 3 to 4 days, or wrap it tightly and freeze for up to 3 months.

Nutrition

Approximate nutrition per thick slice, based on 10 slices: 220 calories, 2g protein, 9g fat, and 34g carbohydrates. Per 100g of baked bread: approximately 310 calories, 3g protein, 12g fat, and 49g carbohydrates. Values vary with the flour blend and the loaf’s final weight.