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Gluten-Free Banana Bread

A deliciously moist gluten-free banana bread that combines ripe bananas and optional chocolate chips and walnuts for extra flavor and texture.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pieces ripe bananas, mashed Ripe like, really ripe. Think brown spots everywhere.
  • 1/3 cup melted butter Salted or unsalted—your choice.
  • 1 teaspoon baking soda This is what makes it rise.
  • 1 pinch salt Sea salt if you’re fancy, regular salt if you’re normal.
  • 3/4 cup sugar Feel free to reduce this if you want it less sweet.
  • 1 large egg, beaten You can use applesauce if vegan.
  • 1 teaspoon vanilla extract Use the good stuff to make a difference.
  • 1 cup gluten-free flour Bob’s Red Mill is preferred.
  • 1/2 cup chocolate chips Optional, but chocolate is life.
  • 1/2 cup chopped walnuts Optional, recommended for texture.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, mix the melted butter with the mashed bananas.
  3. Add in the baking soda and salt. Mix well.
  4. Stir in the sugar, beaten egg, and vanilla extract.
  5. Mix in the gluten-free flour until just incorporated. Fold in chocolate chips and walnuts if desired.
  6. Pour the batter into a greased or lined loaf pan.
Baking
  1. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
  2. If the top is getting too brown, cover it with tin foil halfway through baking.
Cooling
  1. Let it cool in the pan for a few minutes before transferring to a wire rack.
  2. Avoid cutting it too soon to ensure better texture.

Notes

Make sure your bananas are as ripe as possible. Frozen bananas work too if thawed. Serve with butter, cream cheese, or plain.