Banana bread is a beloved comfort food, and making it gluten free ensures everyone can enjoy its moist, sweet flavor. This 9×13 gluten free banana bread recipe is simple to prepare, yields a tender crumb, and is perfect for breakfast, snacks, or dessert. With the right gluten free flours and a few tips, you’ll get consistent, delicious results every time.
Ingredients
- 3 ripe bananas, mashed (about 1 ½ cups)
- ¾ cup granulated sugar
- ⅓ cup melted coconut oil or unsalted butter
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups gluten free all-purpose flour (see tips for brands)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
- ½ cup chopped nuts or chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking dish with parchment paper for easy removal.
- In a large mixing bowl, mash the ripe bananas with a fork until smooth. Add the sugar, melted coconut oil (or butter), eggs, and vanilla extract. Whisk until well combined.
- In a separate bowl, whisk together the gluten free flour, baking soda, salt, and cinnamon (if using). Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix, as this can affect the texture.
- If desired, fold in chopped nuts or chocolate chips for extra flavor and texture.
- Pour the batter into the prepared 9×13-inch baking dish, spreading evenly with a spatula.
- Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Start checking around 45 minutes to prevent overbaking.
- Remove from oven and allow to cool in the pan for about 15 minutes. Then, transfer to a wire rack or serve directly from the dish once cooled slightly.
Tips
- Use the right gluten free flour blend: Look for a blend that contains xanthan gum or guar gum, or add ½ teaspoon per cup of flour to help with structure.
- Bananas matter: Very ripe bananas with brown spots give the best sweetness and moisture. If your bananas are underripe, let them ripen or add a tablespoon of honey or maple syrup for extra sweetness.
- Don’t overmix: Overmixing can lead to a dense loaf. Mix until ingredients are just combined for a tender crumb.
- Storage: Keep the banana bread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze slices wrapped tightly for up to 3 months.
Serving Suggestions
Serve the banana bread warm or at room temperature. It pairs beautifully with a spread of butter, cream cheese, or nut butter. For a special touch, top with fresh berries or a dusting of powdered sugar.
Variations
Customize your banana bread by adding ingredients like chopped walnuts, pecans, dark chocolate chips, or dried fruits. You can also swirl in peanut butter or Nutella before baking for added flavor. For a dairy-free version, use coconut oil and dairy-free chocolate chips or nut butters.
Storage and Reheating
Store leftover banana bread in an airtight container at room temperature for up to 2 days. To keep it moist, wrap it tightly in plastic wrap or foil. For longer storage, refrigerate for up to 5 days or freeze slices for up to 3 months. Reheat individual slices in the microwave for 15-20 seconds or warm the entire cake in a 350°F (175°C) oven for 10-15 minutes, covered with foil, to restore freshness.
Frequently Asked Questions
Can I use a different type of flour?
Yes, you can experiment with other gluten free flours like almond flour, coconut flour, or a gluten free 1-to-1 baking blend. Keep in mind that coconut flour absorbs more liquid, so you may need to adjust the wet ingredients accordingly.
How do I know when the banana bread is done?
The best indicator is a toothpick inserted into the center of the bread; if it comes out clean or with just a few moist crumbs, it’s ready. The edges should be golden, and the loaf should feel firm to the touch.
Why is my banana bread crumbly or dense?
This can happen if the flour-to-liquid ratio is off, or if overmixing occurred. Using the correct gluten free flour blend, measuring ingredients accurately, and gently mixing can help achieve a moist, tender crumb.
Can I make this recipe vegan?
Absolutely. Substitute the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use plant-based butter or oils. Ensure your chocolate chips or add-ins are dairy-free if desired.
Is this banana bread suitable for freezing?
Yes, once cooled, wrap individual slices or the whole cake tightly with plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature or reheat in the microwave for quick enjoyment.
What if my banana bread turns out dry?
This can be due to overbaking or too much flour. To prevent this, start checking for doneness around the 45-minute mark, and ensure you measure your ingredients accurately, especially the bananas and liquids.
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