Gluten-Free Banana Bread…not quite sure about that, right? How could gluten-free banana bread be any good, right? And having made Martha Stewart’s yummy Banana Bread recipe for years and considering it my go-to banana bread recipe, how could I possibly come up a gluten-free version of that recipe that comes close??
Well, I did!
I did not simply swap out regular flour with gluten-free flours. I made a few changes to the overall recipe, making it more in line with my thoughts on healthier eating, and I must say, I think I did pretty well!
Now you might be shocked to learn that I actually don’t like bananas.
I loathe them.
Can’t stand the smell, the texture, the *sound* of someone eating them…I shudder just thinking about it.
Banana cream pies? Banana ice cream? Banana splits?
Oh my goodness NO.
…give me a banana bread or muffin loaded with banana-y flavor and I. Am. There.
Don’t ask me why I am offended by this this simple yellow fruit, labelled by many as the “best food” because it’s healthy, portable, easy to eat…and your fingers don’t even get dirty when you eat one! Well, I can barely handle sitting next to my husband if he’s eating a ripe banana and the smell is wafting over to me. OY.
But in banana breads and muffins, I LOVE them!
I don’t know what it is. Maybe it’s because the banana flavor is blended with the flavors of the other ingredients.
However, I’m also extremely disappointed if I bite into a banana muffin or slice of banana bread and it *doesn’t* taste banana-y.
I know. I don’t always make sense.
But I DO know how to make a crazy good gluten-free banana bread! It’s moist, tender, and banana-y…everything you would want and come to expect from a good banana bread. You would never know that it’s gluten-free…it even looks like “real” thing!
Watch how to make it!
Crazy-Good Gluten-Free Banana Bread
Dry Ingredients (volume measurements in the Recipe Notes below):
- Preheat oven 350 deg F (180 C).
- Line loaf pan with parchment paper.
- Combine all dry ingredients in a bowl and whisk together. Set aside.
- In a large bowl, cream room temperature butter and maple syrup with mixer. (It is okay if the mixture is lumpy.)
- Add eggs and vanilla to the butter mixture and beat well.
- Add dry ingredients to the bowl and mix well.
- Add Greek yogurt and mashed bananas and mix well.
- Pour batter into prepared pan.
- Bake for 55-60 minutes, until a toothpick inserted in the middle of the loaf comes out dry.
- Let cool in the pan for 5 minutes. Using parchment paper edges, lift loaf out of pan and transfer to a cooling rack to cool completely before slicing.
- Volume Measurements:
- 1 1/4 cup + 1 tsp brown rice flour
- 3/4 cup + 1 tbs + 1 tsp tapioca starch
- Please note that gluten-free recipes work best with weight measurements because they are more precise than volume measurements. Gluten-free baking requires more precision and can be less forgiving than baking with regular all-purpose wheat flour.
- These volume measurements were made from spooning each of the flours into the measuring cups/spoons (so they are not packed) and leveling them off.
- The volume measurements are approximate. Make slight adjustments to the recipe as needed, adding a bit more Greek yogurt or a bit more tapioca starch or brown rice flour to achieve the correct dough consistency.
- If you do not have a gluten-sensitivity and want to make this with all-purpose flour, simply use the equivalent amount of flour in weight of the brown rice flour and tapioca starch combined. i.e. 220g of all-purpose flour.
- Do not be concerned if, after "creaming" the butter and maple syrup, the mixture looks more lumpy than creamy. It is totally okay and will all work out once blended with all the ingredients.
- If you want a chocolate chip version of this banana bread, simply add 2-3 tbs of chocolate chips to the batter before baking, or sprinkle the chocolate chips on top.
- I used full-fat Greek yogurt in this recipe. I don't see why you couldn't use low-fat or non-fat Greek yogurt, but I am not sure if it will affect the finished product.
This recipe was updated on March 6th, 2019 with volume measurements for the flours and additional recipe notes. Video added March 27th, 2020.