Perfect Gluten-Free Banana Bread

 The aroma of freshly baked banana bread wafting through your kitchen is one of life's simple pleasures. This gluten-free version delivers all the comforting warmth of traditional banana bread, with a moist, tender crumb that will have everyone reaching for a second slice.

Why This Recipe Works

The key to achieving the perfect texture in gluten-free banana bread lies in the careful balance of ingredients. Ripe bananas provide natural sweetness and moisture, while a blend of gluten-free flour creates structure without heaviness. A touch of xanthan gum helps bind the ingredients together, preventing the crumbly texture that often plagues gluten-free baked goods.

Ingredients

For the bread:

• 3 very ripe medium bananas, mashed (about 1½ cups)
• 2 large eggs, room temperature
• ⅓ cup melted butter or coconut oil
• ½ cup plain yogurt
• 1 teaspoon vanilla extract
• 1½ cups gluten-free all-purpose flour blend
• ¾ cup brown sugar, packed
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon xanthan gum (omit if your flour blend contains it)
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• ½ cup chopped walnuts (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving some overhang for easy removal. Lightly grease any exposed pan surfaces.
2. In a large bowl, mash the ripe bananas until mostly smooth, with just a few small lumps remaining. Add the eggs, melted butter, yogurt, and vanilla extract. Whisk until well combined.
3. In a separate medium bowl, whisk together the gluten-free flour, brown sugar, baking soda, baking powder, xanthan gum (if using), cinnamon, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix. Fold in the chopped walnuts if using.
5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. If desired, sprinkle additional chopped walnuts on top.
6. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with aluminum foil.
7. Let the bread cool in the pan for 10 minutes, then use the parchment paper to lift it out. Cool completely on a wire rack before slicing.

Storage Tips

Store your gluten-free banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature when ready to enjoy.

Recipe Notes

• For best results, use overripe bananas with plenty of brown spots on the skin.
• Different gluten-free flour blends may yield slightly different results. This recipe was tested with a 1:1 all-purpose gluten-free flour blend.
• 
  RRoom-temperature ingredients
  will blend more easily and create a better texture.
• The bread may need a few extra minutes in the oven depending on the moisture content of your bananas.
• Let the bread cool completely before slicing to prevent crumbling.

Variations

• Add ½ cup chocolate chips for a sweeter treat
• Replace walnuts with pecans or macadamia nuts
• Add 1 teaspoon of orange zest for a citrusy twist
• Stir in ½ cup dried cranberries or raisins
• Top with a cream cheese frosting for special occasions

This gluten-free banana bread proves that dietary restrictions don't mean sacrificing flavor or texture. With its perfect balance of banana sweetness and warm spices, this recipe will become a trusted favorite in your gluten-free baking repertoire.