Mom's gluten free banana bread is perfectly soft, easy to slice and has just the right amount of tender crumb. This recipe has been perfected over the last 10 years to give you the best sweet bread snack every time.
I have loved banana bread as long as I can remember. When my mom and I were diagnosed with celiac disease this was a snack I knew I needed to have my mom make safely for me. She perfected it with blending gluten free flour and then I jumped in and made it even easier for you with a mix. So now it has been tested and retested to perfection for over 10 years and your getting my favorite version.
Like our secret ingredient gluten free zucchini bread, this bread is extra moist.
This recipe is bananas, B-A-N-A-N-A-S!
- As mentioned, we tried this recipe blending flours individually, which works great, as well as with a gluten free all purpose flour. This end result you are getting is my favorite version with the perfect texture and crumb.
- I was shocked to learn that this bread says soft and fresh tasting for nearly 5 days! We love making multiple loaves to enjoy for after school snacks and easy breakfasts with our easy gluten free quiche.
- The banana flavor is bold and we found that 3 is the perfect amount for just the right flavor.
Here's what mom says are the key ingredients
- Coconut oil: Using coconut oil over butter adds moisture and makes this loaf so delicious.
- Brown and white sugar: We found that the brown sugar with its nutty flavor lends so well to this recipe and the depth of the banana flavor.
- Lemon juice: Just a bit of lemon juice activates the baking soda making a natural acid that makes the bread lift (replicating a traditional gluten filled loaf) and gives it a lighter crumb. It also slightly starches and proteins softening the whole structure and making a more tender, moist texture. Without this, the loaf would be a bit more dense or gummy.
- Almond flour: I have tried it with all gluten free flour and it just isn't as good as when we replace a bit with some almond flour.
Let's bake some bananas...
are sure they are mixed in well.
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The perfect breakfast includes this banana bread for our gluten free banana muffins, our gluten free breakfast casserole and our 2-ingredient virgin mimosa mocktail.
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Mom's Gluten-Free Banana Bread
Ingredients
- ½ cup coconut oil softened slightly but not melted
- ½ cup Brown sugar
- ½ cup sugar
- 2 Eggs
- 1 tablespoon lemon juice
- 1 teaspoon Vanilla extract
- 3 ripe large bananas mashed
- ½ cup almond flour
- 1 ½ cups gluten free all purpose flour
- 1 teaspoon Baking powder
- ½ teaspoon baking soda
- ½ teaspoon Salt
Instructions
- Preheat your oven to 350°F (175°C)
- In a stand mixer, cream the coconut oil and sugars until light and fluffy then add eggs, lemon juice and vanilla and mix well
- Peel the bananas and place them in another bowl. Then using a fork or potato masher, mash the bananas until they are smooth and no large lumps remain and mix them into the egg mixture
- In another bowl, whisk together the dry ingredients then add them to the wet ingredients one cup at a time
- Spoon the batter evenly into a greased loaf pan (I also like to sugar it), and bake for 55-60 minutes or until a toothpick inserted into the center comes out clean
Pam says
This Banana Bread is wonderful! I was so happy to see that some of our bananas are over ripe so I can make it again today!
Chandice Probst says
Aww yay, thank you for sharing. It is one I buy bananas for every week so I can make. Glad you loved it as well! 🙂