The Best Gluten Free Banana Bread
This Gluten Free Banana Bread is perfection! Moist? Check. Full of flavor? Check. Quick & easy? You bet! It’s like a fluffy cloud of goodness.
Banana bread is just one of those classic, must-have recipes, and this one will quickly become your go-to favorite recipe! This recipe is so easy, quick and super moist that you will find yourself grabbing an extra bunch of bananas at the store, just to let them ripen on your counter.
Both my husband and I have a sweet tooth, however, I must say that he is usually the one peeping through our pantry, looking for something sweet to munch on, no matter the time of day.
He LOVES this banana bread so I try to make it often as we usually always have the ingredients on hand. Best part is, if I didn’t tell him it’s gluten free, he would never know.
In addition to being super moist and rich, it really holds up well for a few days at room temperature, although it usually never lasts that long in our house!
I encourage you to have fun with this recipe, as the chocolate chips can easily be swapped out for nuts, shredded coconut, raisins, or any other dry fruit or chocolate chip varieties. I once made it with espresso flavored dark chocolate chips and it took it to a whole new level!
And, if you were wondering, the gluten free flour I used here is the Krusteaz Gluten Free All Purpose Flour. I find that it truly is a one-to-one swap for regular wheat flour and the consistency is always the best.
The Best Gluten Free Banana Bread
Ingredients
- 6 tbsp salted butter softened
- 1/2 cup packed light brown sugar
- 2 large eggs room temperature
- 1 tsp vanilla paste or extract, make sure it's GF
- 1/2 tsp caramel flavored extract optional
- 3 large, very ripe bananas mashed
- 1 1/2 cups gluten free flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1/4 tsp pink Himalayan salt
- 1/4 cup dark chocolate chips plus a few more to sprinkle on top
- 1/2 tsp granulated sugar for sprinkling, optional
Instructions
- Preheat your oven to 350°F / Grease a 9×5 in. loaf pan with butter or coconut oil; alternatively, line pan with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment (or large bowl, if using a hand-held mixer), beat together the butter, eggs, vanilla paste, caramel extract and light brown sugar for at least 3 minutes on medium speed, until well blended. Add mashed bananas and mix until combined.
- In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Add the dry ingredients to your banana mixture and blend until it's fully incorporated.
- Add in chocolate chips (and/or nuts, if using), and mix until combined.
- Pour batter into prepared loaf pan, spreading evenly and sprinkling with sugar & a few extra chocolate chips on top. Bake for 60 min, or until toothpick comes out clean.
