This is the best gluten free banana bread recipe. It rivals what you will taste anywhere. Whether you use a glass or metal loaf pan, it will turn out moist, dense, and delectable!I love using Bob's Red Mill 1-to-1 Gluten Free Flour or King Arthur Baking Company Measure for Measure Gluten Free Flour. Using a GF flour with xanthan gum works well for making banana bread.
Preheat oven to 350 degrees F for a glass loaf pan and 325 degrees F for a metal loaf pan
Soften the butter in the microwave then set on the counter to cool.
Prepare 9 x 5 loaf pan by greasing with butter, tasteless oil such as avocado oil or vegetable oil. Lightly flour.
Mash bananas in a bowl, and set aside.
In a large bowl, add gluten free flour, baking soda, baking powder, salt and cinnamon. Combine.
In a separate bowl, cream together the softened butter and sugar. Whisk in one egg at a time. Add milk, pure vanilla extract, and mashed bananas. Mix.
Transfer the banana mixture into the flour mixture. Stir gently to combine but don’t over mix. Optional: Add in chocolate chips, nuts or other add-ins at this time.
Transfer banana bread batter into prepared loaf pan. Bake for 50 minutes. Remove banana bread and check for doneness with a fork or toothpick. When it comes out clean, it is done. You may need to return the banana bread to bake for up to 5 - 8 more minutes.
Set banana bread on a cool stovetop or cooling rack for a minimum of 10 minutes. You can gently remove the gluten free banana bread and turn it out on the cooling rack. Or you can cut and serve directly from the pan.
Cut into slices and devour!
Notes
Set the butter on the counter to soften before using. Otherwise, you can soften in the microwave.
A hand mixer will make it easier to mash the bananas but you can make this entire recipe by mixing it by hand.
If you have yellow bananas but aren’t ready to make banana bread, store fully-ripened yellow bananas in the refrigerator in a produce drawer for up to one week.