How to Make Banana Bread Mix Gluten Free

This Gluten-Free Banana Bread is a moist, tender treat perfect for those avoiding gluten. Made with ripe bananas, gluten-free flour, and simple ingredients, this recipe ensures you won’t miss the traditional version. With easy substitutions for dairy-free options, it caters to various dietary needs while keeping the flavor-rich and delicious. Whether you’re enjoying it for breakfast or as an afternoon snack, this banana bread is sure to be a hit.

Ingredients:

Dry Ingredients:

• 2 cups gluten-free all-purpose flour (ensure it contains xanthan gum, or add 1 tsp separately)
• 1 tsp baking soda
• ½ tsp salt

Wet Ingredients:

• ½ cup sugar (you can use brown sugar for added moisture)
• 2 large eggs
• ½ cup unsalted butter, melted (or coconut oil for a dairy-free option)
• 1 tsp vanilla extract
• 1½ cups mashed ripe bananas (about 3 medium bananas)
• ¼ cup milk (or use almond milk, coconut milk, or oat milk for a dairy-free alternative)

Instructions:

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan with butter or non-stick spray, or line it with parchment paper for easy removal.
2. Mix the Dry Ingredients:
   In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking soda, and salt. Set this aside.
3. Prepare the Wet Ingredients:
   In another bowl, beat the eggs lightly, then whisk in the sugar, melted butter (or coconut oil), and vanilla extract until combined. Stir in the mashed bananas, making sure the mixture is smooth.
4. Combine Wet and Dry Ingredients:
   Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to over-mix the batter, as this could result in a dense loaf. Stir in the milk (or non-dairy milk) until the batter reaches a smooth consistency.
5. Pour and Bake:
   Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, tent the loaf with foil during the last 10-15 minutes of baking.
6. Cool and Serve:
   Once baked, remove the banana bread from the oven and allow it to cool in the pan for about 10 minutes. Transfer the loaf to a wire rack to cool completely before slicing.

Optional Add-Ins:

For extra flavor and texture, feel free to mix in any of the following before baking:

• ½ cup chopped walnuts or pecans
• ¼ cup chocolate chips (dairy-free if needed)
• ½ tsp cinnamon for a warm, spiced twist
• 1 tbsp chia seeds for added fiber

Serving Suggestions:

Enjoy this gluten-free banana bread warm, topped with a spread of butter or a drizzle of honey. It’s also delicious with almond butter or served alongside a cup of tea or coffee. For a special treat, toast the slices lightly and add a dollop of whipped cream.

Nutrition (per slice, serves 10):

• Calories: 210 kcal
• Carbohydrates: 32g
• Protein: 3g
• Fat: 9g
• Fiber: 2g
• Sugar: 14g

This easy gluten-free banana bread is sure to satisfy your cravings while accommodating gluten-free and dairy-free diets. Soft, moist, and full of banana flavor, it’s a crowd-pleaser that’s as simple to make as it is to enjoy.