I just have to start off by saying that we can never have enough banana bread recipes, right? And gluten-free ones? I’ve got you covered.
I’m sure you’ve heard of Betty Crocker’s Super Moist cake mixes? Well, move over Betty…this is Lisa Day’s Super Moist Gluten-Free Banana Bread. Not only is it moist…it’s delicious and waaaaaaay healthier than any boxed cake mix!
(Okay, I know this is not cake, but just work with me here…)
This moist gluten-free banana bread needs very ripe bananas to achieve that great baked banana flavor and natural sweetness.
And by “very ripe”, I mean black spots on the skin and the banana almost peeling itself when you hold it!
Then it’s a combination of some very basic and easy-to-find gluten-free flours, Greek yogurt, maple syrup, eggs, and vanilla and you’ve got banana bread magic.
What *don’t* you need for this recipe?
No xanthan gum.
No butter.
No oil.
This gluten-free banana bread is moist, delicious, and has the chew and texture of a “real” banana bread WITHOUT those ingredients!
It’s also worth mentioning that there is no refined sugar in this beautiful moist gluten-free banana bread. The ripe bananas and some maple syrup give the perfect amount of mild sweetness in every bite. It is simply pure banana bread goodness.. 😉
~ Lisa.
Super Moist Gluten-Free Banana Bread
Ingredients
Dry Ingredients (volume measurements in the Recipe Notes below):
- 140 g brown rice flour
- 80 g tapioca starch
- 1 1/2 tsp baking soda
Wet Ingredients:
- 1/2 cup full-fat Greek yogurt (light Greek yogurt would probably work as well)
- 1/4 cup maple syrup
- 2 eggs
- 1 tsp vanilla extract
- 3 very ripe large bananas, mashed well
Instructions
- Preheat oven 350 deg F (180 C).
- Combine all dry ingredients in a bowl. Set aside.
- In a large bowl, combine the Greek yogurt and maple syrup with a whisk.
- Add the eggs and vanilla extract to the yogurt mixture and mix well with a whisk.
- Add the dry ingredients to the wet and mix well.
- Stir in the mashed bananas.
- Pour the batter into a parchment- lined loaf pan.
- Bake for 45-50 minutes, until a toothpick inserted in the center comes out clean.
Notes
- 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.
Nutrition
If you make this recipe, share your photo on Facebook or Instagram and tag me @dayinthekitchen!
You might also like:
-
- Crazy Good Gluten-Free Banana Bread
-
- Gluten-Free Banana Giraffe Bread
-
- Flourless Chocolate Chocolate Chip Muffins
This recipe was updated on March 6th, 2019 with volume measurements for the flours and additional recipe notes.
I made this recipe and although the texture was very good, I found it lacked flavor!pepsmoma@hotmail.com
Can I use potato starch instead of tapioca?
While I haven’t tried it myself, I have read that you can substitute potato starch for tapioca starch. Let me know if you try it and how it turns out.
Great recipe ! Can I use regular plain yogurt and gluten free flour? Will the measurements change?
Thanks, Trey! I think using regular yogurt and gf flour should work fine. I would make sure to use a full fat yogurt, though since it is thicker and closer to Greek yogurt consistency. Just be sure to check for doneness with a toothpick in case it takes longer to bake. Let me know how it goes!
I love the use of the yogurt and maple syrup, so yummy sounding and I bet it keeps it super moist!
I was happily surprised that the yogurt and maple syrup worked so well together. And yes, it does stay nice and moist! Thanks for the comment, Melissa!
Banana Bread Magic, indeed, Lisa! Your Super Moist Gluten-Free Banana Bread looks amazing. Thanks for sharing your tips and for the step-by-step photos. I am pinning to try. 🙂
Thanks, Denise! Let me know if you get around to making it!