Best Gluten- Free Banana Bread
I have the Best Gluten-Free Banana Bread recipe for you! I make it gluten-free, and I use monk fruit as the sweetener, you can use granulated sugar if you want, but if you tried monk fruit you would be surprised that it bakes just like sugar, and no aftertaste! You can also make this recipe with regular all-purpose flour instead of gluten-free flour if you want. Your results will be equally as good because I’ve made it both ways so many times I can’t even count! I use butter in this recipe, but I’ve also made it with vegan butter with good results. Now isn’t that just the best thing to know how adaptable this is to fit dietary needs and still come out perfectly yummy every time? I double the recipe because one loaf seems to disappear all too fast!
Delicious Gluten-Free Banana Bread
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 9 inch loaf or 3 mini loaves 1x
- Category: Quick Bread
- Method: oven
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 cups gluten-free cup for cup blend (I use King Arthur Measure for Measure) or regular all-purpose flour if not making this gluten-free
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup classic Monkfruit sweetener
(Lakanto brand) or regular granulated sugar
- 1 stick-8 tablespoons butter, melted. or equal amount vegan butter substitute
- 3 overripe bananas about 1 3/4 cup
- 1/4 nonfat Greek yogurt, sour cream, or vegan substitute
- 2 exlarge eggs
- optional, 2 teaspoons real vanilla extract, 1 1/2 cups chopped walnuts, toasted if so desired.
Instructions
Preheat oven to 350 degrees. Spray a 9-inch glass loaf pan with vegetable spray, set aside. In a bowl combine the flour, baking soda, and salt, set aside. In a large bowl, mash the bananas, add the monk fruit, or sugar, the eggs, Greek yogurt, or sour cream, or vegan substitute, melted butter, or vegan substitute and stir until well combined. If adding the vanilla extract, and chopped walnuts, add them now. Stir to combine, and add the dry ingredients to the banana mixture. Stir just till combined, do not over mix. Pour into your greased pan and bake for 55 minutes or until a cake tester comes out clean. I recommend testing in several spots. If your oven runs hot, I would recommend baking in the center of your oven, and bake for 55-60 minutes depending on your oven. Let cool in the pan 15 minutes, then remove to a wire rack or parchment paper. Serve warm or cold, if it lasts that long! I have also made them in mini loaves, makes approx 3.
Notes
This banana bread is moist and tender. No one can believe it’s gluten-free! The key is to use really overripe bananas, mine were black on the outside! Make sure you mash your bananas well. I have a friend who loves my banana bread so much that is all she asks for her birthday, so I made her 6 loaves! No one in her family is gluten-free or vegan, so I know how beautifully this recipe adapts. It freezes well, make sure it’s completely cooled, wrap tightly in plastic wrap, and put into a freezer bag. Please let me know how you liked it if you try it.
Keywords: Best Gluten Free Banana Bread, No sugar banana bread, gluten free banana bread, gluten free, sugar free banana bread, King Arthur measure for measure, monkfruit sweetener, vegan banana bread
Regina says
I haven’t made Banana bread since I had to be on a low formal diet. I made blueberry muffins this morning that were gluten free and I didn’t love them. I need to try this. Excited because I love banana bread. I might have missed but do I use the same amount of sugar as I would the monk fruit?
Thanks Dee!
Dee says
Hi Regina, I’m so glad that you will be able to make banana bread again! I did put the amount of sugar, it’s equal to the amount of monk fruit. I said 3/4 sugar for this recipe, but originally it was 1 cup of sugar. It’s totally up to you, I don’t need the bread to be too sweet because bananas have their natural sweetness. Also, I would recommend baking it on the middle rack, and going a little longer. Cover the top with tin foil if it’s starting to brown too much, and make sure and use a cake tester in several areas to make sure it cooked through. Let me know what you think!
Carol says
Dee,the pictures are making my mouth water! It looks so good and beautiful. Sunday Greetings my friend. Thanks for sharing this with us.
Xoxo
Carol
★★★★★
Dee says
Hi Carol, I’m glad I could make your mouth water! :) it’s such a great recipe, and doesn’t need to be gluten-free. Just use regular all-purpose flour, regular sugar and bake away! Thanks for your sweet comments, you make my day!
Leslie Watkins says
This sounds delightful! And good to have when I have gluten free family this summer. I’ll have to look for monkfruit sweetener. I have never seen it here. Thanks for sharing!
Dee says
Hi Leslie, you can use regular sugar, it’s completely interchangeable. If they don’t have any sugar restrictions I would use 3/4-1 cup of sugar, my original recipe calls for a cup of sugar, but I think bananas have their natural sweetness so I lower it to 3/4 cup. I hope that when you make it they really enjoy it! Thanks so much for stopping by!
Eleni says
It looks so delicious! My husband and I love banana bread. Will have to definitely try this recipe. Have a wonderful week!
Dee says
I think you will really like this recipe Eleni, I would recommend baking in the center rack and cover with tin foil if it starts to get too brown. Make sure and use a cake tester in several spots so that it cooks through. Happy baking sweet friend!
Libbie@alifeunfolding says
This looks amazing and my youngest daughter ADORES banana bread so I am pinning for our next visit!
Dee says
I’m so excited that your youngest daughter can have her banana bread and be gluten-free too! I do recommend cooking in the middle rack and letting it really bake the full time, cover with tin foil if it’s starting to brown too much. This can also be made with regular flour and sugar using the same amount of ingredients. Happy baing Libbie, and thanks so much for stopping by!
Carol Wines says
Love how you’ve interchanged ingredients with success! That means I will always have the right ingredients on hand, sound delish! Thanks Dee
★★★★★
Cindy says
Dee this recipe sounds so good! My daughter is gluten free due to some gut issues and I know she will love this recipe! Pinning!
Dee says
Hi Cindy, thanks so much for stopping by! I hope your daughter has a chance to make it sometime, I know she will love it!
Gerri says
This recipe sounds yummy! I’ll have to try it sometime!
Dee says
Hi Gerri, so very sweet of you to stop by! It really is a great recipe, I hope you do get a chance to try it! Thanks again, sweet friend!