Quick & Easy Gluten Free Banana Bread
Banana Bread is one of the easiest recipes around. It’s great for breakfast, as a snack, and it is one of our family’s favorite. We make this banana bread anytime we have over-ripened bananas lying around. This recipe is gluten free, nut free, and can be made dairy free. Enjoy!
Recipe Tips & Tricks:
This recipe uses King Arthur Gluten Free All-Purpose Baking Mix. This flour mix has xanthum gum already added. If you do not have King Arthur’s available to you, Cup-4-Cup Multipurpose Flour or Bob’s Red Mill Gluten Free 1-to-1 Baking Flour are a couple of substiutions that would work.
Substitute margarine for butter to make this recipe dairy free.
A bread pan (8.5-inch) can be used. We prefer mini-loaf pan and 6-cup jumbo muffin pan.
Puree the ripened bananas and use a liquid measuring cup to get total volume. The chart below will help you to determine which recipe to follow.
Quick & Easy Gluten Free Banana Bread
Equipment
- Mixer (with whisk & paddle attachment)
- large liquid measuring cup
- Measuring Spoons
- Baking pan: bread, mini-loaf &/or Jumbo muffin
Ingredients
- ½ cup 1 stick Unsalted Melted Butter
- 1 cup Brown Sugar firmly packed
- 3 Large Eggs
- 2 cups Mashed Bananas
- 1 tsp GF Vanilla Extract
- ½ tsp LorAnn Buttery Sweet Dough Extract
- 2 ¼ cups King Arthur GF All-Purpose Baking Mix
- ¼ tsp Baking Powder
- 2 tsp Ground Cinnamon
- Sparkling White Sugar
Instructions
- Preheat oven to 350°F. Lightly grease a 9” x 5” loaf pan (2 if doubling)
- Lightly grease baking pans
- Mash bananas in mixing bowl using whisk attachment. Measure purees bananas in liquid measuring cup. If more than 2 cups, see Recipe Notes below.
- Add melted butter and brown sugar to mixing bowl and whisk till blended.
- Add eggs, vanilla, buttery sweet dough extract and mix till well blended
- Add banana puree and mix till blended.
- Switch out whisk for dough paddle.
- Add baking soda, cinnamon and GF flour. Slowly turn on mixer till blended then increase speed to whip in air.
- Pour batter into prepared pan. Sprinkle Sparkling sugar on top. Let sit for 10 minutes.
- Bake bread for: Loaf 40-60 minutes / Muffins & mini-loafs 30-40mintes.
- Test with toothpick. It should pull out clean or with a few wet crumbs. (If top is browning quicker than center is baking, lay a piece of foil on top to prevent over-browning.)
- Run a clean knife around the edges and allow to cool down before turning out of pan.
Notes
- (1 ½ sticks) Unsalted melted butter
- 1 ½ cup firmly packed brown sugar
- 4 ½ large eggs
- 3 cups mashed bananas
- 1 ½ tsp vanilla (gf extract)
- ¾ tsp LorAnn Buttery Sweet Dough Extract
- 3 cups + 2Tbs King Arthur GF All-Purpose Baking Mix
- ¼ tsp + ⅛ tsp baking soda
- 3 ½ tsp ground cinnamon
- 1 cup (2 sticks) Unsalted melted butter
- 2 cup brown sugar, firmly packed
- 6 large eggs
- 4 cups mashed bananas
- 2 tsp vanilla (gf extract)
- 1 tsp LorAnn Buttery Sweet Dough Extract
- 4 ½ cups King Arthur GF All-Purpose Baking Mix
- 1/2 tsp baking soda
- 1 Tbsp ground cinnamon
Mother-Daughter Duo
Our family has a long history of food allergies, Celiac and Hashimoto’s disease. For the last 10+ years, we have lived a gluten-free lifestyle and have spent that time developing tasty gluten-free and other modified dishes and treats without the compromise. We are excited to share our recipes, tips, and tricks to make gluten-free living a delicious experience.
Mother-Daughter Duo
Our family has a long history of food allergies, Celiac and Hashimoto’s disease. For the last 10+ years, we have lived a gluten-free lifestyle and have spent that time developing tasty gluten-free and other modified dishes and treats without the compromise. We are excited to share our recipes, tips, and tricks to make gluten-free living a delicious experience.
