If you’re a beginner in gluten free and food allergy friendly baking, this gluten free banana bread recipe is for you! Not only is this one bowl Gluten Free Banana Bread recipe easy, it also happens to be egg free. This vegan banana bread is even dairy free, but still super moist and won’t fall apart.
Get back to basics with gluten free banana bread. Remember the first foods for baby? Banana was right up there for easy natural meals. Well guess what? Bananas happen to be the perfect natural gluten free binder. I know. Nothing new, but new to me. And even newer to me was the fact that real bananas are used to make banana bread. #seriously #ihadnoclue
I didn’t know banana bread actually contained real bananas until college. Pretty silly, huh? My kids would call this a Captain Obvious moment. But. The only banana bread I was ever exposed to came from a boxed mix. No bananas. Just a box with a plastic bag full of flour which smelled like bananas. Sure, it tasted like bananas but I doubt any real bananas were there. Artificial flavors and colors ruled in the 80’s…
There is nothing artificial in this easy gluten free banana bread. Three HUGE real bananas make up the bulk of moisture in here. Plus bananas have tons of fiber, minerals and naturally sweeten.
Allergy free baking is usually a challenge. Like Forrest Gump, you never know what you’re gonna get trying a new gluten free egg free recipe. Or sadly you do know what you’re going to get— a gooey gummy center.
Not with this egg free banana bread.
Here you will find the amount of pectin from the bananas correctly holds the moisture and oil while providing structure without the need for eggs or dairy. Pectin is a gel binder. Gel binders (think chia seeds and psyllium husks) work to provide structure during baking. Similar to eggs. But pectin and other gel binders only do so much before breaking down with heat. Not similar to eggs.
So what else should you use for structure? Gums. Gums won’t breakdown with heat and essentially takeover the structure of the bread as the gel binder starts to breakdown.
Another little trick is when you add the sugar. Apparently sugar can provide a little extra structure if not dissolved into the batter. Makes sense. Chemically, sugar has a crystal structure. Imagine rock candy but on the super tiny granular level. The sugar eventually melts into the bread at a certain time and temperature–all hopefully after the bread has expanded. At that point the pectin and gums take over for structure.
One last technique I used was using a foil tent. I choose a foil tent for 2 reasons:
- It prevented over browning (aka burning)
- It prevented a crust prematurely forming.
The tent did wonders on allowing the gluten free banana bread to rise to it’s fullest potential before crusting up. Your quick bread will achieve the classic split down the middle with a domed top. Looks like a winner.
And the taste? SO good. My older son loves it so much we made twice a week. Plus, he chose to give this up during Lent! As I type, there’s another batch in the oven. Sunday’s are indulgence days during Lent.
(A little behind the scenes: I photographed this bread last week but typed this 6:15am on Sunday morning. I woke up around 5:40am to start baking the gluten free banana bread for the kids when they wake up. #bestmom #imsotiredalready)
Enjoy this easy gluten free banana bread plain or add chocolate chips!
- 1½ cups ripe bananas (3 very large bananas)
- 2- 2¼* cups my gluten free white basic flour (SEE notes!)
- ½ cup dairy free milk
- ⅔ cup brown sugar
- ⅓ cup oil (I used avocado oil)
- 1 tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
- ½ tsp guar gum
- Preheat oven to 350 degrees for 20 minutes prior to baking.
- In a large bowl, smash bananas with a fork until small lumps remain and turn into a liquid consistency. (Or food process until smooth).
- Combine all remaining ingredients, except sugar, and hand mix until incorporated well.
- Add the brown sugar just before baking, only stirring enough to evenly distribute. Do not over mix. (See notes)
- Bake in a 9x5 bread pan with a foil tent for 35-40 minutes. Remove foil tent and bake for another 20-22 minutes. Check center with toothpick, it should come out clean. Alternately bake an additional 3-5 minutes for an extra crisp top.
- Remove bread from oven. Allow to cool in the pan for 5 minutes then carefully transfer to a wire cooling rack.
- Allow to fully cool before slicing! It may take 2 hours. Patience will be rewarded with precise slicing with virtually no crumbs.
Pureeing the bananas will produce more liquid than smashing. You could use up to another ¼ cup of flour but not necessarily. Look at your batter when you mix. Does your spoon trail freely disappear? Add more flour. Is the batter thicker and holds the spoon trail? You're good. No more flour needed.
The brown sugar can be substituted with white sugar. I wanted a little more nutrition with extra iron from the molasses found in brown sugar.
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Some other things you may like:
Vegan Gluten Free Orange Cranberry Bread– egg free dairy free