Soft Gluten-Free Banana Bread
Those freckled bananas on the counter are about to become the best gluten-free banana bread on your counter. This loaf stays soft for days and freezes like a dream.
A 1:1 GF flour blend keeps the method familiar: mash, mix, bake. Add chocolate chips if your crew demands it.
Cool fully before slicing so the crumb sets.
Moist gluten-free banana bread with brown sugar and cinnamon — soft slices for breakfast, snacks, and lunchboxes.
Soft Gluten-Free Banana Bread
Moist gluten-free banana bread with brown sugar and cinnamon — soft slices for breakfast, snacks, and lunchboxes.
Servings: 10 slices
Ingredients
- 3 ripe bananas mashed
- 1/3 cup melted butter or oil
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 3/4 cups gluten-free 1:1 flour blend
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup chocolate chips or walnuts optional
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5 loaf pan.
- Mix bananas, butter, sugars, eggs, and vanilla.
- Fold in flour, baking soda, salt, and cinnamon, then chips or nuts if using.
- Bake 50–60 minutes until a toothpick has moist crumbs.
- Cool 15 minutes in the pan, then finish on a rack before slicing.
Notes
Extra-ripe bananas = sweeter bread.
Wrap and freeze slices for quick snacks.
Wrap and freeze slices for quick snacks.
