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A sliced loaf of gluten free banana bread on sheets of parchment paper and a knife laying next to it.
5 from 8 votes

Gluten-Free Banana Bread Recipe

Course: Breakfast, Dessert, Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Resting Time: 30 minutes
Total Time: 1 hour 50 minutes
Servings: 12 slices
Calories: 178kcal
Author: Ai Willis
This is the best gluten-free banana bread! The overripe bananas make it super moist and perfectly sweet with a delicious banana flavor!
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Ingredients

Instructions

  • In a bowl, combine the gluten-free flour, salt, baking soda, and baking powder. Set aside.
  • In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar. Add one egg at a time, mixing after each egg.
  • Stir in the mashed banana, apple cider vinegar, and milk.
  • Add the flour mixture and mix until you don't see bits of dry flour anymore. Fold in mix-ins if adding any. Cover the batter and let it rest for 30 minutes.
  • Preheat the oven to 350°F (180°C). Grease and line an 8.5 x 4.5 inch loaf pan with parchment paper.
  • Pour the rested batter into the loaf pan and bake in the preheated oven for 65-70 minutes. Let it cool completely before cutting and serving.

Notes

Storing: You can store your banana bread in an airtight container for up to 3 days. Don't slice the loaf all at once to prevent it from drying out, and only slice as many as you're going to eat in a sitting.
Freezing: Wrap each slice of banana bread with plastic wrap, and place them in a freezer bag to store in the freezer for up to a month. Defrost them in the fridge before taking them out to bring to room temperature, to avoid condensation.
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Nutrition

Serving: 1slice | Calories: 178kcal | Carbohydrates: 29g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 232mg | Potassium: 95mg | Fiber: 2g | Sugar: 16g | Vitamin A: 220IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg