Banana Bread Recipe Gluten Free

If you’ve ever felt like gluten-free baking means sacrificing flavor and texture, this banana bread recipe gluten free will change your mind completely. This loaf is incredibly moist and tender, proving that a dietary restriction doesn’t mean you have to miss out on classic comfort food. We’ve taken a standard banana bread recipe gluten free and added a gourmet twist: a rich dark chocolate and aromatic cardamom swirl. It’s easy enough for a weeknight bake but special enough for a family brunch or dessert. Get ready for the easiest, most impressive banana bread recipe gluten free you’ll ever bake, loved by everyone at the table.

Ingredients

• 3 very ripe medium bananas (approx. 350g / 12.3 oz mashed)
  These should be heavily spotted brown for max sweetness. The ripeness of the bananas is key to the texture and flavor, so don’t substitute with yellow bananas.
• 250g (2 cups) gluten-free all-purpose flour blend (with xanthan gum)
  Ensure your blend contains xanthan gum for structure, which mimics the elasticity of gluten. If your blend doesn’t have xanthan gum, add 1/2 teaspoon per cup of flour.
• 10g (2 teaspoons) baking soda
  This is the primary leavening agent for a good rise, especially when combined with the acidity of the brown sugar. Check that your baking soda is fresh for the best results.
• 5g (1 teaspoon) ground cardamom, divided
  We use 3/4 teaspoon in the batter and 1/4 teaspoon for the chocolate swirl to build complex flavor layers. Cardamom adds warmth and elevates the banana and chocolate notes; it’s essential for this specific flavor profile.
• 3g (½ teaspoon) fine sea salt
  Salt balances the sweetness and enhances the overall flavor of both the banana bread and the chocolate. We prefer fine sea salt for even distribution in the batter.
• 115g (½ cup / 1 stick) unsalted butter, melted
  The butter must be melted and slightly cooled, not hot, to ensure it doesn’t cook the egg. Use unsalted butter to control the overall salt level in the recipe.
• 100g (½ cup) granulated sugar
  Provides necessary structure and sweetness to the base batter. White sugar helps create a tender crumb.
• 100g (½ cup, packed) light brown sugar
  Adds a deeper caramel flavor and extra moisture to prevent the loaf from becoming dry. Pack it firmly into the measuring cup for accurate measurements.
• 1 large egg, room temperature
  Room temperature eggs incorporate better into the batter, preventing curdling and improving the final texture. If you forget, run the egg under warm water for a minute to quickly warm it up.
• 5ml (1 teaspoon) alcohol-free vanilla extract
  Adds a crucial background note of flavor that rounds out the sweetness of the fruit and chocolate. Use pure vanilla extract, not imitation, for best results.
• 60ml (¼ cup) whole milk
  The liquid in the recipe, adding moisture and helping hydrate the gluten-free flour blend. You can substitute whole milk with a non-dairy alternative like oat milk or almond milk if preferred.
• 100g (3.5 oz) dark chocolate (70% cocoa solids), finely chopped
  Chopping the chocolate finely ensures a smooth melt for the swirl. We prefer 70% dark chocolate for a rich, slightly bitter counterpoint to the sweetness of the banana bread recipe gluten free.

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. Preheat oven and prepare pan
   Set your oven to 175°C (350°F). Lightly grease a 23×13 cm (9×5 inch) loaf pan with butter. Line the bottom of the pan with parchment paper, leaving an overhang on the long sides for easy removal later. This prevents sticking and helps maintain the loaf’s shape when removing it from the pan.
2. Mash the bananas
   In a large bowl, mash the very ripe bananas using a fork until mostly smooth. Leave a few small lumps of banana for added texture throughout the loaf. Set the mashed bananas aside while you prepare the dry and wet ingredients.
3. Combine dry ingredients
   In a separate medium bowl, whisk together the gluten-free flour blend, baking soda, 4g (¾ teaspoon) of the ground cardamom, and salt. Whisk thoroughly for about 30 seconds to evenly distribute the leavening agent and spices throughout the flour. This ensures the loaf rises consistently and prevents pockets of baking soda.
4. Mix wet ingredients
   In another large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Beat in the egg and vanilla extract until fully combined. Stir in the mashed bananas and milk, mixing until thoroughly incorporated.
5. Combine wet and dry batter
   Add the dry ingredient mixture to the wet ingredient mixture. Stir gently with a spatula until just combined; be careful not to overmix the batter. A few lumps of flour are acceptable and will result in a more tender crumb.
6. Prepare the chocolate swirl
   In a small microwave-safe bowl, combine the finely chopped dark chocolate and the remaining 1g (¼ teaspoon) of ground cardamom. Microwave in 30-second intervals, stirring between each, until the chocolate is melted and smooth. Alternatively, melt over a double boiler. Reserve 2 tablespoons of the melted chocolate for garnish later.
7. Layer the batter and swirl
   Pour half of the banana bread recipe gluten free batter into the prepared loaf pan. Drizzle half of the remaining melted chocolate swirl mixture over the batter in the pan. Use a skewer or butter knife to gently swirl the chocolate into the batter once or twice, being careful not to overmix and fully combine the layers.
8. Complete layering and bake
   Pour the remaining banana bread batter over the swirled layer. Drizzle the rest of the chocolate swirl mixture on top. Repeat the gentle swirling action with a skewer or knife. Bake for 55-65 minutes in the preheated oven.
9. Check doneness and cool
   To test doneness, insert a wooden skewer into the center of the loaf. The skewer should come out with moist crumbs but no wet batter. If the top browns too quickly, tent loosely with foil during the last 15-20 minutes of baking. Remove from oven and let the banana bread cool in the pan for 15 minutes before using the parchment paper overhang to lift it out onto a wire rack to cool completely.
10. Garnish and serve
    To serve, slice the completely cooled banana bread recipe gluten free thickly. Drizzle the reserved melted chocolate in an elegant zig-zag pattern over the top of each slice just before serving. For an aromatic presentation, lightly dust the plate with a tiny pinch of ground cardamom.

Tips for a Super Moist Gluten-Free Loaf

Don’t Overmix the Batter

Overmixing gluten-free flour can create a dense, gummy texture rather than a light, airy one. Once the dry and wet ingredients are just combined (a few lumps are okay), stop stirring to maintain a tender crumb for this banana bread recipe gluten free.

Use Very Ripe Bananas

The sugar content in heavily spotted bananas provides flavor, but critically, the moisture from the overripe fruit is what keeps this loaf from drying out during baking. This is essential for a truly moist texture in gluten-free goods.

Check Doneness Carefully

Overbaking is the number one cause of dryness in gluten-free goods. Use a skewer to test the center, aiming for moist crumbs rather than a clean skewer. The ideal texture of this gluten-free banana bread relies on careful baking time.

Variations and Make-Ahead Tips

Change the Chocolate and Spice

If you prefer milk chocolate, you can substitute it for dark chocolate, though the flavor will be sweeter. For a different spice profile, use ground cinnamon instead of cardamom; this makes for a great traditional banana bread recipe gluten free.

Make it Dairy-Free

Substitute the whole milk with an equal amount of oat milk or almond milk. Use a plant-based butter alternative in place of the unsalted butter. When I make this for my family, I often use oat milk because that’s what we usually have in the fridge.

Freeze for Later

Once completely cooled, wrap the loaf tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight on the counter before slicing and serving. This makes it a great make-ahead option for healthy snacks.

Easy Serving Ideas

This banana bread recipe gluten free is excellent plain, but you can also serve it with a dollop of Greek yogurt or mascarpone cheese for added richness. The combination creates a high-protein breakfast or a satisfying snack.

FAQs

Q: Can I use regular all-purpose flour for this recipe?

A: If you are not gluten-sensitive, you can substitute regular all-purpose flour for the gluten-free blend. However, this recipe was specifically optimized for gluten-free baking to ensure a light texture and moisture level. Results may vary slightly if using regular flour.

Q: Why did my gluten-free banana bread turn out gummy or dense?

A: This is usually caused by overmixing the batter. Overmixing develops the starches in the gluten-free flour, leading to a heavy, gummy texture. Stop mixing once the ingredients are just combined; I always tell people to leave a few small flour lumps behind for the best results in this banana bread recipe gluten free.

Q: How long will this banana bread keep fresh?

A: Store the loaf in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, freeze it. Reheat slices for 10-15 seconds in the microwave or wrapped in foil in a 350°F oven for 10 minutes for quick meals.

Q: Can I make this banana bread into muffins?

A: Yes. Pour the batter into lined muffin tins (about 12 standard muffins). Adjust the baking time to 20-25 minutes, checking for doneness with a skewer. The muffins are great for quick, high-protein snacks during the week.

Q: What if I don’t have cardamom?

A: While the cardamom gives this recipe its unique flavor, you can substitute it with 1/2 teaspoon of ground cinnamon and a pinch of ground nutmeg for a more classic spice profile. The spices add warmth to this family-friendly treat.

Q: Can I add nuts or extra chocolate chips to the batter?

A: Yes. Stir in 1/2 cup of chocolate chips or chopped walnuts along with the dry ingredients in Step 5 for additional texture and flavor. The addition creates a rich and satisfying snack or dessert.

Conclusion

This easy banana bread recipe gluten free truly delivers on taste and texture, proving that dietary restrictions don’t mean sacrificing flavor or comfort food. The cardamom swirl elevates a classic into something special, perfect for a weekend treat or a simple breakfast during the week. Save this recipe to Pinterest for later to make sure you have it when those brown bananas appear!

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