Gluten Free Banana Bread Recipe

I love finding a recipe that takes a classic comfort food and elevates it, making it accessible for everyone.

This recipe for a **gluten free banana bread recipe** delivers on that promise. The combination of a moist, tender crumb and warm spices fills my kitchen with the most comforting aroma. This easy recipe transforms classic **gluten free banana bread** by adding a rich, spiced caramel swirl, perfect for families looking for an impressive weekend baking project that everyone can enjoy. The rich spiced caramel swirl, made with coconut cream for added richness, brings warmth and depth to the sweet bananas. You’ll achieve a bakery-quality result with these simple instructions.

Ingredients

• Gluten-Free All-Purpose Flour Blend (200 g / 1 ½ cups): Use a high-quality blend that includes xanthan gum for structure. If your blend doesn’t contain xanthan gum, add 1 teaspoon separately to ensure a proper rise and texture.
• Granulated Sugar (100 g / ½ cup): Adds fundamental sweetness and balances the richness of the caramel. Use a fine-grain sugar for best results in both the batter and the swirl.
• Packed Light Brown Sugar (80 g / ⅓ cup): Provides moisture and a deep molasses-like flavor that complements the bananas. Be sure to pack the sugar firmly into the measuring cup for accurate measurements.
• Baking Soda (5 mL / 1 teaspoon): The primary leavening agent. Ensure your baking soda is fresh for optimal results (test by adding a little to vinegar; it should bubble vigorously).
• Ground Cinnamon (2.5 mL / ½ teaspoon): Adds warmth and classic spice that pairs beautifully with the bananas and caramel.
• Salt (1.25 mL / ¼ teaspoon): Essential for enhancing all the other flavors and preventing the final product from tasting flat.
• Ripe Bananas (3 medium / approx. 360-400g), mashed: The key to moist banana bread. Look for bananas with many brown spots; this indicates high sugar content and maximum flavor.
• Large Eggs (2): Act as a binding agent, providing structure and richness to the gluten-free batter. Ensure eggs are at room temperature for better incorporation.
• Neutral-Flavored Oil (120 mL / ½ cup): Creates a moist, tender crumb in gluten-free baking, preventing dryness. Use a neutral oil like canola oil or vegetable oil.
• Alcohol-Free Vanilla Extract (5 mL / 1 teaspoon): Enhances both the banana and caramel flavors with a classic sweet note.

For the Spiced Caramel Swirl:

• Granulated Sugar (100 g / ½ cup): The base for the homemade caramel.
• Water (60 mL / ¼ cup): Used to dissolve the sugar and create the initial syrup for the caramel.
• Full-Fat Coconut Cream (120 mL / ½ cup): This transforms the hot sugar syrup into creamy caramel. Use full-fat coconut cream from a can, ensuring it is separated from the water part.
• Ground Cinnamon (2.5 mL / ½ teaspoon): Adds a warming spice to the caramel swirl.
• Ground Nutmeg (1.25 mL / ¼ teaspoon): Adds depth and a distinctive seasonal warmth.
• Alcohol-Free Vanilla Extract (1.25 mL / ¼ teaspoon): Enhances the sweetness and complexity of the caramel.
• Pinch of Salt: Essential for balancing the intense sweetness of the caramel swirl.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

1. Prep the Oven and Pan
Preheat your oven to 175°C (350°F) to ensure even baking when the loaf is ready to go in. Lightly grease a 23 x 13 cm (9 x 5 inch) loaf pan with butter or oil. Dust the greased pan with gluten-free flour, tapping out any excess; this prevents sticking and ensures a clean release.

2. Prepare the Spiced Caramel Swirl Base
In a small, heavy-bottomed saucepan, combine the 100 g (½ cup) granulated sugar and 60 mL (¼ cup) water for the caramel base. Cook over medium heat, allowing the sugar to dissolve completely without stirring at first. Once boiling, swirl the pan occasionally until the mixture turns a deep amber caramel color; remove from heat immediately once color is achieved.

3. Finish the Caramel Swirl
Immediately and cautiously, stir in the full-fat coconut cream, 2.5 mL (½ teaspoon) ground cinnamon, 1.25 mL (¼ teaspoon) ground nutmeg, 1.25 mL (¼ teaspoon) vanilla extract, and a pinch of salt until the caramel is smooth. The mixture will bubble vigorously as you add the cold cream; stir carefully until fully combined. Set aside approximately 30 mL (2 tablespoons) of the spiced caramel for later garnish; let the rest cool slightly to thicken.

4. Mix the Dry Ingredients
In a large bowl, whisk together the **gluten-free all-purpose flour blend**, 100 g (½ cup) granulated sugar, packed light brown sugar, baking soda, 2.5 mL (½ teaspoon) ground cinnamon, and 1.25 mL (¼ teaspoon) salt. Whisk thoroughly to ensure the baking soda and xanthan gum (in the blend) are evenly distributed; this prevents pockets of rising agent and ensures a consistent texture throughout the loaf.

5. Combine Wet Ingredients
In a separate medium bowl, mash the ripe bananas until mostly smooth, leaving a few small lumps remaining for texture. Whisk in the eggs, neutral-flavored oil, and 5 mL (1 teaspoon) alcohol-free vanilla extract until well combined and smooth. Ensure all wet ingredients are fully incorporated before combining with the dry mixture.

6. Combine Batter and Swirl
Pour the wet ingredients into the dry ingredients and stir gently using a spatula until just combined. Be careful not to overmix the **gluten free banana bread batter**; overmixing gluten-free flour can create a dense, tough texture. I actually use a fork for this part to make sure I don’t overmix, as I find a spatula sometimes encourages too much stirring. Fold until no large streaks of dry flour remain.

7. Layer and Swirl the Loaf
Pour approximately half of the **gluten free banana bread batter** into the prepared loaf pan. Drizzle about half of the remaining spiced caramel (not the reserved garnish portion) over the batter. Using a knife or skewer, gently swirl the caramel into the batter to create distinct ribbons. Pour the remaining banana bread batter over this layer, then drizzle the rest of the caramel over the top and swirl again to create distinct ribbons.

8. Bake and Check for Doneness
Bake for 55-65 minutes at 175°C (350°F), or until a wooden skewer inserted into the center comes out with moist crumbs attached but no wet batter. The loaf should be golden brown on top and firm to the touch in the center when finished. If the top begins to brown too quickly, loosely tent the loaf pan with aluminum foil for the last 15-20 minutes of baking.

9. Cool and Garnish
Allow the **gluten free banana bread** to cool in the pan for 10-15 minutes before carefully inverting it onto a wire rack to cool completely. Cooling completely helps the loaf set properly, ensuring easier slicing without crumbling. To serve, slice the cooled bread and drizzle with the reserved spiced caramel and a dusting of ground cinnamon for extra presentation points; this **gluten free banana bread recipe** is best when fully set.

Tips for the Best Gluten-Free Texture and Caramel Swirl

To ensure your gluten free banana bread has the perfect texture, avoid overmixing the batter after combining the wet and dry ingredients. Overmixing activates starches in gluten-free flour blends, which can lead to a dense, gummy texture. The key to moisture in any good gluten free banana bread recipe is using very ripe bananas; look for ones with plenty of brown spots. This adds natural sweetness and moisture. For the caramel swirl, avoid stirring too aggressively; use a knife or skewer to create gentle S-shapes so you have distinct ribbons of caramel and banana bread batter.

Troubleshooting Your Spiced Caramel Swirl

Why did my caramel crystallize?: This happens if sugar crystals from the sides of the pan fall back into the syrup. To prevent this, avoid stirring initially, or brush the sides down gently with a wet pastry brush if crystals form.

What if my caramel gets too hard?: If the caramel hardens too much when adding the coconut cream, return the pan to low heat and gently whisk until smooth again. Do not overheat, as it may burn.

What if my caramel swirl disappears during baking?: This usually means you stirred too much in step 7, or the caramel was too thin. Ensure the caramel is thick enough to suspend in the batter by letting it cool for 5-10 minutes before swirling. If your swirl disappears during baking in this gluten free banana bread recipe, it likely means you over-swirled it or the caramel was too thin. Let the caramel cool for 5-10 minutes before swirling so it holds its shape better in the batter.

Make-Ahead and Storage Tips

Room temperature storage: Store completely cooled gluten free banana bread in an airtight container at room temperature for up to 3 days. The moisture content helps keep it fresh longer than traditional quick breads.

Freezing the loaf: To freeze, wrap the cooled loaf tightly in plastic wrap, then wrap again in aluminum foil or place it in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight at room temperature.

Enjoying leftovers: Reheat individual slices in the microwave for 15-20 seconds or toast lightly for a warm, comforting texture that brings back the fresh-baked flavor.

FAQs

Can I use a different gluten-free flour blend?

Yes, as long as it contains xanthan gum. If it doesn’t, add 1 teaspoon to the dry ingredients for proper structure. Avoid using single-ingredient flours like almond flour or coconut flour without significant recipe adjustment in this gluten free banana bread recipe.

Can I skip the spiced caramel swirl?

Yes, you can omit the caramel swirl entirely. The base gluten free banana bread recipe will still be delicious on its own, though it won’t be as sweet or moist.

Can I add mix-ins like chocolate chips or nuts?

Absolutely! Stir in up to ¾ cup of mix-ins like walnuts, pecans, or chocolate chips with the dry ingredients before folding in the wet ingredients.

Why did my banana bread turn out gummy or dense?

This often happens from overmixing the batter, which develops starches in the gluten-free flour. I always stop mixing as soon as the flour streaks disappear to avoid this problem. Ensure your oven temperature is accurate and that you are not underbaking the loaf; check doneness carefully.

Can I use dairy cream instead of coconut cream in the swirl?

Yes, full-fat heavy cream works perfectly as a substitution for the coconut cream in the caramel swirl. The flavor will be slightly different but equally delicious.

Can this recipe be made with less sugar?

You can slightly reduce the granulated sugar in the batter by up to 25% for a less sweet loaf. The ripeness of the bananas provides most of the necessary sweetness. The caramel swirl is essential for balancing flavor and moisture, so I would avoid reducing sugar there.

Conclusion

This easy gluten free banana bread recipe proves that dietary restrictions don’t mean sacrificing flavor or texture. Save this recipe on Pinterest for a guaranteed family-friendly crowd-pleaser!

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