This gluten-free banana bread is delicious, moist, and is healthy-ish for you! They’re perfect for breakfast, or for a quick snack! Don’t let the word “gluten-free” scare you because this banana bread tastes amazing!
- 1 ½ cup (192g) – gluten-free all-purpose flour, I used Bob’s Red Mill 1 to 1 gluten-free flour (see notes)
- ½ cup (104g) – granulated sugar
- ¼ cup (52g) – brown sugar, lightly packed
- 1 teaspoon – cinnamon powder
- 1 teaspoon – baking powder
- ½ teaspoon – baking soda
- ½ teaspoon – salt
- 1 cup (300g) – ripe bananas, mashed (about 2–3 bananas)
- ½ cup (112g) – vegetable oil
- 1 teaspoon (5g) – vanilla extract
- ½ cup (120g) – non-dairy milk, I used soy
- Optional toppings & mix-ins: chocolate chips, walnuts, and/or extra bananas.
- Bread Pan (See Notes)
- Parchment paper
- 2 – Mixing Bowls
- Rubber Spatula
- Preheat the oven to 350° Fahrenheit.
- Grease and line a bread pan with parchment paper with overhang on the sides (these will act as handles).
- In a large bowl, mix together all the dry ingredients: gluten-free flour, granulated sugar, brown sugar, and cinnamon powder, baking powder, baking soda, and salt.
- In another bowl, mash the bananas until smooth, and then add the oil, vanilla extract, and milk. Mix together until well combined.
- With a rubber spatula, fold in the wet with the dry ingredients until just combined. Do not over mix. You can add in your mix-ins during this stage. Make sure that there is no dry flour left!
- Fill the prepared bread pan with batter and bake for 45-50 minutes. Depending on the size of your bread pan, you might have to bake for less or more time. Poke with a toothpick and if it comes out clean it is done. Make sure you check in the center and try to get as deep as you can, the top might look done than the center.
- Remove from the oven, and allow the banana bread to cool for 10 minutes in the pan. Then transfer to a wire rack to finish cooling down. Cut some slices, serve and enjoy!
- My bread pan measured at 8.22 (L) x 4.72 (W) x 4.37 (H) inch, but you can use whatever you have or something similar to my measurements.
- If you are not gluten intolerant you can use regular all-purpose flour.
- I also have not tried this with different gluten free flours, so if you are going to substitute use it to your own discretion!
Keywords: gluten-free, vegan, banana bread, snack, breakfast