Slices of gluten-free banana bread on a wooden cutting board
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Crazy-Good Gluten-Free Banana Bread

Moist, tender, mildly sweet, and full of yummy banana flavor, this delicious banana bread will make you question if it's actually gluten-free or not!
Course Bread, Snack
Cuisine Western
Keyword banana bread
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 1 loaf
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
  • 1 1/2 tsp baking soda
  • 1/2 tsp sea salt

Wet Ingredients:

  • 1/2 cup (114g) butter, room temperature
  • 1/4 cup maple syrup
  • 2 eggs
  • 1 tsp vanilla
  • 3 ripe medium-sized bananas, mashed 300-350g in weight after peel is removed
  • 1/4 cup full-fat plain Greek yogurt

Instructions

  • 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.

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.
  • 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.