Make Ahead

Gluten-Free Banana Bread

August  8, 2014
2 Ratings
  • Makes one loaf
Author Notes

In typical New York City fashion, the weeks we make it to the grocery store also end up being the weeks we are never home and never manage to finish all the produce we've purchased. As soon as our bananas begin to turn, I lean on Bon Appetit's "Best Banana Bread" recipe that I've adapted to be gluten-free. The yogurt keeps it moist, the banana flavor shines through, and it leaves people clamoring for more. —Haley Sonneland

What You'll Need
  • 1 1/2 cups gluten-free AP flour (I like Bob's Red Mill or you can use your own blend)
  • 1 teaspoon xanthan gum
  • 1 1/4 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 cup dark brown sugar (packed)
  • 1/3 cup greek yogurt
  • 1/4 cup unsalted butter (room temperature)
  • 2 large eggs (room temperature)
  • 4 ripe bananas (equal to 1 1/2 cups when mashed)
  1. Preheat the oven to 350* and line a loaf ban with butter and parchment paper. Let the parchment hang over the long edges of the pan to make lifting the finished loaf out of the pan as simple as possible.
  2. Whisk your gluten-free flour, xanthan gum, baking soda, and salt in a medium bowl.
  3. Using an electric mixer on medium-high speed, beat the brown sugar, greek yogurt, and unsalted butter in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each addition and scraping down sides and bottom of bowl as needed.
  4. Reduce speed to low, add flour mixture, and mix until just combined. Add bananas and mix just until combined. Now would also be the time to add in any nuts or chocolate. Pecans and walnuts work well here - I'd use about 1/2 cup; same proportion for the chocolate.
  5. Scrape batter into prepared pan; smooth top.
  6. Bake bread for 60-65 minutes; turn once halfway through. The bread will brown very easily but will remain moist inside. The bread is ready when a cake tester or toothpick inserted into the center of the loaf comes out cleanly.

See what other Food52ers are saying.

  • Ralu
  • Rob Bayuk
    Rob Bayuk

2 Reviews

Ralu March 26, 2022
I’ve been trying a lot of gf banana bread recipes and this is the one. I’ve used 1/4 cup sugar instead and replaced 1/4 cup flour with sorghum flour. This will be my go to recipe, thank you so much Haley
Rob B. June 4, 2019
This was a very good recipe. Super moist and good flavor, hard to discern that it's GF. The tweaks I made were adding some fresh blueberries, a small amount of coconut flakes (which I might skip next time), and sprinkling a cinnamon-sugar blend on the top prior to cooking. I will make this again!