The Best Gluten Free Banana Bread
A quick, easy and super moist gluten free version of classic banana bread.
Servings: 8
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 9x5 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.
Notes
🧡 Feel free to swap out the dark chocolate chips for nuts, shredded coconut, raisins, or any other kind of dry fruit or chocolate chip variety.