Ingredients
2–3 very ripe bananas, mashed (about 1 cup)
1 teaspoon baking soda
1/3 cup unsalted butter, melted
3/4 cup granulated sugar
Pinch of salt
2 large eggs, beaten
1 teaspoon pure vanilla extract
1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
1/4 teaspoon xanthan gum (omit if your flour blend already includes it)
Instructions
- Preheat the oven to 350°F (177°C). Lightly grease a 4 x 8-inch loaf pan with cooking spray or line it with parchment paper.
- Mash the bananas in a large mixing bowl until smooth. A few small lumps are fine.
- Add baking soda to the mashed bananas and stir to combine.
- Stir in the melted butter until fully incorporated.
- Add the sugar, salt, beaten eggs, and vanilla extract. Mix until smooth and well combined.
- Fold in the gluten-free flour (and xanthan gum if needed). Stir just until no dry flour remains. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake on the center rack for 50 minutes to 1 hour. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool completely in the pan before slicing. This helps the structure set properly and prevents crumbling.
Notes
- Not all gluten-free flour blends behave the same. For best results, use a reliable all-purpose gluten-free blend that contains xanthan gum.
- If your blend does not include xanthan gum, add 1/4 teaspoon to improve texture and structure.
- Measure flour using the spoon-and-level method to avoid packing too much flour into the measuring cup.
- Three mashed bananas equal approximately 1 cup.
- For a dairy-free version, substitute plant-based butter or melted coconut oil.
- You can add chocolate chips, chopped nuts, blueberries, or raisins for extra flavor and texture.
- Always bake with room temperature ingredients for the best consistency.
- Store in an airtight container to maintain freshness.
- Prep Time: 10 min
- Cook Time: 50 min