For best results, use very ripe bananas – the more brown spots, the better! Feel free to add ½ cup of chopped walnuts, pecans, or chocolate chips to the batter for extra flavor and texture. Store the cooled banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To enhance the flavor, consider adding ½ teaspoon of vanilla extract or a pinch of cinnamon to the wet ingredients.
Gluten-Free Banana Bread
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PREP TIME15 mins
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COOK TIME35 mins
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TOTAL TIME50 mins
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SERVING9 People
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VIEWS21
Indulge in the comforting aroma and moist, tender crumb of this gluten-free banana bread. A delightful treat that's perfect for breakfast, brunch, or an afternoon snack, offering a guilt-free way to enjoy a classic favorite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate41 g
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Cholesterol21 mg
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Fiber3 g
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Protein5 g
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Saturated Fat2 g
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Sodium421 mg
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Sugar17 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square metal baking dish with margarine. (5 minutes)
02
Step
2 mins
In a cup, mix together almond milk and vinegar. Let it sit for a few minutes to curdle slightly. This creates a 'buttermilk' substitute. (2 minutes)
03
Step
5 mins
In a large mixing bowl, whisk together rice flour, brown sugar, amaranth flour, soy flour, flax seed meal, baking powder, baking soda, and sea salt. Ensure there are no lumps. (5 minutes)
04
Step
3 mins
In a separate bowl, beat together the mashed bananas, almond milk mixture, egg, and melted coconut oil until well combined. (3 minutes)
05
Step
3 mins
Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. (3 minutes)
06
Step
1 mins
Pour the batter into the prepared baking dish, spreading it evenly. (1 minute)
07
Step
35 mins
Bake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 35 minutes. (35 minutes)
08
StepLet the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
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RECIPE REVIEWS
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Helen Prohaska
Apr 21, 2025This recipe is fantastic! My family loves it, and I appreciate that it's gluten-free.
Reed Hermiston
Apr 17, 2025I tried this recipe and it was amazing! Next time I'll add some cinnamon.
Delores Keeling
Apr 14, 2025I added chocolate chips, and it was a hit! The bread was so moist and delicious.
Alanis Runolfsdottir
Apr 13, 2025The instructions were clear and easy to follow. I will definitely be making this again.