We feel like this Gluten Free Banana Bread tastes very much like banana bread made with regular, all-purpose flour. It’s delicious!
This banana bread has the exact same consistency and taste as normal banana bread, which is very surprising. We use gluten free Cup4Cup brand flour for all of our baked goods. It works so well!
RecipeBoy Brooks first made this recipe for his gluten free grandma back in 2014. Grandma is no longer with us, but it’s still a nice recipe to have around when we need to be considerate of our gluten free friends.
- Cup4Cup brand gluten free flour
- baking soda
- white sugar
- ripe banana
- plain yogurt or sour cream
- vanilla extract
How to make Gluten Free Banana Bread:
The complete, printable recipe is at the end of this post.
Bake 50 to 60 minutes or until a toothpick inserted into the center comes out clean. Cool at least 20 minutes in the pan.
Then turn out the loaf onto a rack to cool completely.
Where can you find Cup4Cup brand gluten free flour?
You can easily purchase Cup4Cup flour on Amazon. Just like with most gluten free products, it’s not cheap. My gluten free Mom always felt like it was worth it though. It really makes regular baked goods taste normal instead of tasting like they’re gluten free. When Mom discovered this brand, I started using it in all of my baked goods when I was making things for her. The great thing about it is that you can substitute it for all purpose flour without adding any other ingredients. It works great!
I’ve also spotted Cup4Cup brand flour at Whole Foods and a few other random grocery stores. Be on the lookout if you need a good gluten-free flour.
As you can see, it slices up perfectly– just like a good banana bread should. Enjoy!
Freezing Banana Bread:
This gluten free banana bread freezes well. Just wrap the loaf tightly and freeze, or slice and freeze the slices in individual baggies for munching later.
When RecipeBoy Brooks first made this recipe back in 2014, his grandma sent him a picture of him making banana bread when he was two and a half! He was one chubby baby. Even when he was that little, cooking was a hobby. His grandma always brought easy recipes and crafts to make with Brooks when she came into town. Thanks grandma!
For a similar bread, you can check out my Gluten-Free Pumpkin Bread from 2011! This banana bread is my grandma’s favorite, and she has tried many, many, many gluten-free banana breads. The moist center and flavorful outside matched no other banana bread, even with gluten. I would definitely recommend this banana bread to anyone that is gluten-free or just looking for a kick-butt banana bread recipe. You might also like to try gluten free cinnamon swirl bread or a gluten free lemon blueberry loaf.
Gluten-Free Banana Bread
- 2 cups Cup4Cup brand Gluten Free Flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated white sugar
- ¼ cup (½ stick) butter, at room temperature
- 2 large eggs
- 1½ cups mashed ripe bananas (about 3 bananas)
- ⅓ cup plain yogurt or sour cream
- 1 teaspoon vanilla extract
- Preheat oven to 350°F. Spray an 8x4 inch loaf pan with nonstick spray.
- In a medium bowl, whisk together the flour, baking soda and salt.
- In a separate large bowl, use an electric mixer to combine the sugar and butter until well-blended. Add the eggs and mix in well. Add the banana, yogurt and vanilla; beat until blended. Add the dry ingredients and mix just until blended.
- Scrape the batter into the prepared pan. Bake 50 to 60 minutes or until a toothpick inserted into the center comes out clean. Cool at least 20 minutes in the pan, and then turn out the loaf onto a rack to cool completely.