Gluten-Free Banana Bread (Moist, No Gummy Texture)

What Makes This Recipe Work

Gluten free blends need a binder and time to absorb liquid, so a rest of 20 to 30 minutes makes the crumb moist and even. Cooling the loaf completely also lets the starch set so the slices hold together.

Ingredients for Gluten

• 1 1/2 cups (340 g) mashed very ripe bananas, about 3 to 4 large bananas
• 1/2 cup (113 g) unsalted butter, melted, or 1/2 cup neutral oil
• 3/4 cup (150 g) granulated sugar
• 2 large eggs (100 g)
• 1 tsp vanilla extract
• 1 3/4 cups (245 g) gluten free all-purpose flour blend, ideally one that already contains xanthan gum
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1/2 tsp ground cinnamon
• 1/2 tsp xanthan gum, only if your flour blend does not include it
• 1/4 cup (60 g) sour cream or plain yogurt

How to Make Gluten

1. Preheat the oven to 350 degrees Fahrenheit and grease a 9 by 5 inch loaf pan, lining the long sides with parchment.
2. Whisk the gluten free flour blend, baking soda, salt, cinnamon, and xanthan gum if using in a medium bowl.
3. Mash the bananas in a large bowl, then whisk in the melted butter or oil, sugar, eggs, vanilla, and sour cream until smooth.
4. Fold the dry ingredients into the wet mixture until combined, then let the batter rest 20 to 30 minutes so the flours hydrate and the crumb sets up moist rather than gritty.
5. Scrape the rested batter into the pan and smooth the top.
6. Bake 55 to 65 minutes, until the top is domed and firm and a toothpick in the center comes out clean, or the center reads 200 to 205 degrees Fahrenheit.
7. If the top browns faster than the center sets, tent it loosely with foil for the last 10 to 15 minutes.
8. Cool in the pan 15 minutes, then turn out onto a rack and cool fully before slicing, since gluten free loaves firm up as they cool.

Tips for the Best Gluten

• A rested batter hydrates the rice and starch flours, which is the main fix for a gritty or gummy gluten free loaf.
• Use a blend that lists xanthan gum or add 1/2 teaspoon yourself; without a binder the loaf crumbles.
• Cool completely before slicing, because gluten free bread is fragile while warm.
• Measure the flour blend by weight if you can; scooping can pack in too much and dry the loaf.

Variations and Substitutions

• Add 1 cup (170 g) chocolate chips for a gluten free chocolate chip banana bread.
• Fold in 1/2 cup (60 g) toasted walnuts for a gluten free banana nut bread.
• Make it dairy free by using oil and a plant based yogurt in place of the butter and sour cream.
• Bake the same batter as muffins at 375 degrees Fahrenheit for 20 to 24 minutes.

How to Store and Reheat

• Wrap cooled slices tightly and refrigerate up to 5 days; gluten free loaves dry out faster than wheat ones.
• Freeze slices for up to 3 months and thaw at room temperature or warm gently.

Gluten FAQ