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    Home » Recipes » Breads » Super Moist Gluten-Free Banana Bread

    Super Moist Gluten-Free Banana Bread

    Published: Mar 3, 2020 · Modified: Sep 7, 2022 · This post may contain affiliate links · This blog generates income via ads.

    JUMP TO RECIPE

    This super moist banana bread is soft and full of banana flavor. Mildly sweet and with no need for any butter or oil or xanthan gum, this beautiful banana bread is perfect for snacking alongside a hot cuppa coffee or tea.

    Moist and full o' bananas.

    That's what this banana bread is!

    And the amazing texture and taste can be achieved without any butter or oil or xanthan gum....or gluten!

    Crazy, right?

    The Importance of Really Ripe Bananas

    First of all, you don't just need bananas for banana bread.

    You need really really really ripe bananas...and I mean REALLY ripe. I'm talking bananas that are spotted all over and falling off the stem without any effort. They are so ripe that they have really thin skin, are really pungent, and are waaaay beyond the optimal peeling-and-eating stage.

    They should almost look like you might want to toss them...but don't!! Being this ripe means that they are at their sweetest and have the strong banana flavor that you need for this recipe.

    Butter that is often used in typical banana bread recipes can help enhance the flavor of the bananas...but since there is no butter in this recipe, you have to make sure the bananas are over-ripe to help compensate.

    If you use bananas that are at the perfect yellow, good-for-peeling-and-eating stage, your bread won't be as sweet or taste as banana-y.

    If you find yourself wanting to make this bread, but you don't have super ripe bananas on hand, you can also "ripen" them quickly by popping them in the oven! In Food52's article about ripening bananas quickly for baking, Ella Quitner found the optimal way is to put the bananas in a 300F (150C) oven for 15-20 minutes where you get the best results of sweetness and the bananas.

    Either way, I hope you get the idea. You need really RIPE bananas! 🙂

    How To Make The Bread

    Now you have to take said over-ripe bananas and either mash them with a fork or give them a spin in a food processor. The food processor will make them a lot smoother and more consistent, whereas mashing with a fork will probably give you little banana bits throughout the bread.

    For the rest of the bread, you'll need your dry ingredients which is a mixture of brown rice flour, tapioca starch, baking soda, and salt. It's a very simple combination of flours that successfully takes care of the gluten-free element.

    And then there are the wet ingredient mixture made up of full-fat Greek yogurt, eggs, maple syrup, and vanilla extract. They get whisked together until they form a uniform liquid-y consistency.

    Dry ingredients and wet ingredients being mixed to make batter for banana bread

    Then it's a simple matter of mixing the dry ingredients into the wet to form your basic batter. Again, a whisk is all that is needed!

    And finally, the bananas get whisked in. The batter will be like a thick gravy consistency and can be poured into your baking pan.

    After about 45 minutes in a 350 F (180C) oven, you are going to have this amazingly beautiful banana bread.

    Close-up of slices of banana bread on a wooden cutting board

    No butter.

    No oil.

    No xanthan gum.

    It’s also worth mentioning that there is no refined sugar in this beautiful moist gluten-free banana bread. The ripe (remember....really ripe!) bananas and some maple syrup give the perfect amount of mild sweetness in every bite. It is simply pure banana bread goodness.. 😉

    Close-up of a hand holding a piece of banana bread, yellow bananas in the background

    Just look at this amazingness! It's so moist, so tender, so good!

    Store leftover banana bread in a container in the fridge because it is awesome when eaten cold! If cold banana bread isn't your thing, give a slice a quick warm-up in the microwave for 10 seconds.

    If you're looking for a deliciously moist gluten-free banana bread and wanting to reduce fat in your diet as well, this is the one for you. And as I mentioned, it goes wonderfully with a hot cuppa tea like my Yummy Cuppa English Tea Latte or Ginger Milk Tea Latte. Or go cold with Iced English Tea Latte or Crazy Easy Triple Layer Iced Coffee!

    Enough said. Get those over-ripe bananas and get baking this bread!

    ~ Lisa.

    Super Moist Gluten-Free Banana Bread

    This super moist banana bread is soft and full of banana flavor. Mildly sweet and with no need for any butter or oil or xanthan gum, this beautiful banana bread is perfect for snacking alongside a hot cuppa coffee or tea.
    4.48 from 19 votes
    Print Pin Rate
    Course: Breakfast, Dessert, Snacks
    Cuisine: American
    Keyword: banana bread, gluten-free
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Resting time: 1 hour
    Total Time: 1 hour
    Makes: 12 slices
    Calories: 136kcal
    Author: Lisa from A Day in the Kitchen

    Ingredients

    Dry Ingredients (volume measurements in the Recipe Notes below):

    • 140 g brown rice flour
    • 80 g tapioca starch (same as tapioca flour)
    • 1 ½ teaspoon baking soda
    • ½ teaspoon sea salt

    Wet Ingredients:

    • ½ cup full-fat Greek yogurt (light Greek yogurt would probably work as well)
    • ⅓ cup maple syrup
    • 2 eggs
    • 1 ½ teaspoon vanilla extract
    • 3 large very very ripe bananas (about 350-360g in weight minus the peels)

    Equipment

    • Long Loaf Pan
    • Loaf Pan
    • Stainless Steel Wire Whisks

    Instructions

    • Preheat oven 350 deg F (180 C).
    • Combine all dry ingredients in a bowl. Set aside.
    • Mash ripe bananas or process in a food processor. Set aside.
    • In a large bowl, combine the Greek yogurt, eggs, maple syrup, and vanila extract and beat well with a whisk.
    • Add the dry ingredients to the wet and mix well with a whisk.
    • Mix the mashed bananas into the batter.
    • Pour the batter into a parchment- lined loaf pan.
    • Bake for 45-50 minutes, until a toothpick inserted in the center comes out clean.
    • Let cool completely before slicing.

    Notes

    • Volume Measurements:
      • 1 ¼ cup + 1 teaspoon brown rice flour
      • ¾ cup + 1 tbs + 1 teaspoon 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.
    • Really ripe or over-ripe bananas are important for this recipe. If your bananas are only perfect for eating fresh, your banana bread will not be as strong or as sweet.
    • The texture of this bread is not as crumbly as other breads. It is very moist, but also a little squidgy.
    • Keep it in a container in the fridge for up to 1 week. It tastes great cold! You can also heat a slice for 10 seconds in the microwave to warm up.
    • Top with chocolate chips for an extra bit of sweetness!

    Nutrition

    Serving: 1slice | Calories: 136kcal
    Have you tried this recipe?Mention @dayinthekitchen or tag #adayinthekitchen!

    This recipe was originally posted August 26, 2018 and republished in March 2020 with updated recipe, photos, writing, and recipe notes.


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    1. Shawne

      March 07, 2023 at 6:25 pm

      5 stars
      Absolutely love this recipe, it is my weekly go to for baking! Nicely done girl 🙌Thank you for sharing your inspiration

      Reply
      • Lisa

        March 07, 2023 at 9:47 pm

        Thanks so much, Shawne! I'm so glad that you like the recipe and that you make it regularly!

        Reply
    2. Shawne

      March 07, 2023 at 6:23 pm

      5 stars
      Absolutely love this recipe, it is my weekly go to for baking! Nicely done girl 🙌

      Reply
    3. Roxie

      March 04, 2023 at 6:13 am

      The pictures look great but the recipes are in metric so it makes me hesitant since the conversion to cups are not exact w/measuring.

      Reply
      • Lisa

        March 04, 2023 at 10:00 am

        Hi Roxie. Thanks for the comment. I have included volume measurements in the Recipe Notes, but yes...measuring by volume is less exact than measuring by weight and the results may vary. You could always try half a recipe to test it out.

        Reply
    4. amy

      January 28, 2023 at 2:03 am

      5 stars
      This is the BEST Banana bread ever! I don't need to be gluten free but daughter wants hers that way so I have been playing around with different recipes... NOTHING to play around with this one just DO IT! It is FABULOUS! It IS super moist! It was totally sweet enough without the additional 1/3 cup of maple syrup, I just used 2 TBS and it was fine although everyone's sweet tooth is different.

      I did end up having to bake it for 1.5 hours but the only problem that caused was a hungry husband asking like a kid, is it ready yeeeeeet??!!!

      Reply
      • Lisa

        January 28, 2023 at 2:18 pm

        Hi Amy! Thanks so much for your comments! I'm so glad that it was a hit with your family, and it's awesome that 2 tablespoons of maple syrup was enough sweetness for your bread!

        Reply
    5. Dorris

      April 07, 2022 at 11:15 am

      I made a regular banana bread for my mother, her husband and myself tonight. My sweet niece, who is coming to pick me up in the morning to go into town, is gluten-intolerant and I always forget. Thank you for this recipe, so I can make something delicious just for her!

      Reply
      • Lisa

        April 09, 2022 at 7:48 am

        Hi Dorris! I'm glad you found the recipe and I hope your niece likes it!

        Reply
    6. Kay

      March 09, 2022 at 2:35 am

      3 stars
      Cooking time was too long for my oven. I only baked for 25 min. And the texture was dry.

      Reply
      • Lisa

        March 10, 2022 at 9:17 pm

        Hi Kay! I'm sorry to hear that the recipe didn't work out. My only suggestions would be to double check the ingredients, make sure you're using super ripe bananas, and double check the oven temperature. Thanks for your comment.

        Reply
    7. Sue

      January 20, 2022 at 3:25 am

      5 stars
      I made this loaf and used only Brown Rice Flour, and followed the rest of your recipe and I loved it. Thanks. It was yummy and moist.

      Reply
      • Lisa

        January 20, 2022 at 6:09 am

        Thanks for making the recipe and sharing your modification to it, Sue! I'm glad that you liked it and that the recipe worked with just brown rice flour!

        Reply
    8. Karin MacKinnon

      January 19, 2022 at 1:58 am

      5 stars
      Fantastic texture!

      Reply
      • Lisa

        January 19, 2022 at 6:29 am

        Thanks, Karin!

        Reply
    9. Lyndsay

      January 15, 2022 at 2:31 am

      Can this recipe use all purpose 1:1 gluten free flour?

      Reply
      • Lisa

        January 15, 2022 at 9:39 am

        Hi Lyndsay! You can try...simply use the combined amounts of brown rice flour and tapioca starch I've specified in my recipe. I can't guarantee what the result will be like with the substitution, but it's definitely worth a go. Please check back in and let me know how it turns out!

        Reply
    10. Joseph

      August 04, 2021 at 3:24 am

      5 stars
      Great instructions with cooking time and temp included.

      Reply
    11. Andi

      March 02, 2021 at 11:33 pm

      5 stars
      This is a great basic banana bread recipe. I used the same amount of 1 to 1 bobs red mill gf flour instead of the recipe and added walnuts, but kept the ratios the same. I just couldn’t be more impressed! Thank you so much, gf or not, it’s excellent banana bread!

      Reply
      • Lisa

        March 03, 2021 at 9:08 am

        Hi Andi! Thanks for sharing about how you subbed in a GF flour blend...I'm so glad it worked out!

        Reply
    « Older Comments

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