Soft banana bread made with wholesome gluten-free flours comes together easily in one bowl.
Satisfy your sweet tooth with this easy-to-make recipe for Gluten-Free Banana Bread.
1. Info for Gluten-Free Banana Bread
- Cook Time: 1 hr 10 min
- Total Time: 1 hr 10 min
- Servings: 10
- Calories: 251.25 kcal
2. Ingredients for Gluten-Free Banana Bread
- nonstick cooking spray
- 2 large very ripe bananas (250g per 2 bananas, well mashed)
- 1/3 cup canola oil
- 1/2 cup granulated sugar (100g per 1/2 cup)
- 1/4 cup light brown sugar (50g per 1/4 cup, packed)
- 2 large eggs
- 1/2 tsp. vanilla extract
- 1 cup brown rice flour
- 1/2 cup oat flour (55g per 1/2 cup)
- 2 Tbsp. cornstarch (16g per 2 Tbsp.)
- 1 tsp. cinnamon
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
Preheat the oven to 350°F.
Spray a 9×5-inch loaf pan with nonstick cooking spray. Set aside.
Place the mashed bananas, canola oil, granulated sugar, brown sugar, eggs, and vanilla extract in a large mixing bowl. Whisk vigorously until smooth and combined.
Add the brown rice flour, oat flour, cornstarch, cinnamon, baking powder, baking soda, and salt to the bowl. Continue whisking until the mixture is just combined. Do not over-mix.
Pour the batter into the prepared loaf pan.
Bake the bread on middle rack of oven until a toothpick inserted in the center comes out clean, 45-60 minutes.
Check to see that bread is done. Remove from oven or add time as needed.
Allow the bread to rest in the pan for 10 minutes, then release the bread from the pan onto a cooling rack. Allow to cool for at least 1 hour before slicing and serving. Leftover bread may be stored in a large zip-top bag at room temperature for 1 day, in the refrigerator for 4 days, or in the freezer for up to 3 months.