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.