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.
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.. 😉
Super Moist Gluten-Free Banana Bread
Dry Ingredients (volume measurements in the Recipe Notes below):
- 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
- 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.
- 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 make this recipe, share your photo on Facebook or Instagram and tag me @dayinthekitchen!
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This recipe was updated on March 6th, 2019 with volume measurements for the flours and additional recipe notes.