Gluten-Free Banana Bread
A delicious and moist gluten-free banana bread recipe, perfect for breakfast or a snack.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups gluten-free all-purpose flour blend
- 0.75 cups granulated sugar
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 3 ripe bananas, mashed
- 1 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup walnuts or pecans, chopped (optional)
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together the gluten-free flour, sugar, baking soda, and salt.
- In a separate bowl, mash the bananas. Add the oil, eggs, and vanilla extract; mix well.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Stir in the nuts (if using).
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Store leftover banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.