Print

Print Recipe

A moist and tender gluten free banana bread with warm cinnamon and nutmeg spices, made using overripe bananas and a gluten-free flour blend including xanthan gum. Perfect for cozy mornings or snacks.

Ingredients

Scale
  • 1.5 cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
  • 1 teaspoon baking soda
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon salt
  • 0.5 cup (1 stick) unsalted butter, softened
  • 0.75 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (approx. 3 medium bananas)
  • 0.5 cup chopped walnuts or pecans (optional)

Instructions

  1. Whisk together gluten-free flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl; set aside.
  2. Beat softened butter and granulated sugar in a large bowl or stand mixer on medium speed until light, fluffy, and pale, about 3–5 minutes.
  3. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  4. Mash ripe bananas with a fork until mostly smooth, leaving some small lumps for texture.
  5. Slowly add dry ingredients to the wet mixture, stirring on low speed or by hand until just combined; avoid overmixing.
  6. Gently fold in the mashed bananas and nuts (if using) with a spatula to keep the batter light.
  7. Preheat oven to 350°F (175°C).
  8. Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
  9. Pour batter into prepared loaf pan and spread evenly with a spatula.
  10. Bake 50–60 minutes, until a skewer inserted in the center comes out clean or with a few moist crumbs.
  11. Cool bread in pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use fresh, ripe bananas for best sweetness and moisture., Do not overmix the batter to avoid dense bread., Check for doneness at 50 minutes to prevent over-baking., Optional add-ins include chopped nuts, chocolate chips, or dried fruit., Butter can be substituted with coconut oil or dairy-free margarine for dairy-free version., Eggs can be replaced with flaxseed meal or applesauce for vegan version., Store leftover bread in airtight container at room temperature up to 3 days, refrigerate up to a week, or freeze up to 3 months.

Nutrition

Find it online: https://cookingcrumbs.com/delicious-gluten-free-banana-bread-for-cozy-mornings/