Tulo

Gluten-Free Banana Loaf Recipe

A measured cup-for-cup gluten-free flour blend with xanthan gum already built in gives the loaf enough structure to rise properly without the gumminess that plain rice flour or almond flour can leave behind, and letting the batter sit for a few minutes before baking gives the starches time to hydrate so the crumb sets up tender instead of gritty.

Prep
15 min
Cook
58 min
Total
73 min
Servings
10

Ingredients

Servings10
  • 3 medium bananas, very ripe, mashed
  • 1 3/4 cups gluten-free 1:1 baking flour blend (with xanthan gum)
  • 1/2 cup granulated sugar
  • 1/3 cup light brown sugar, packed
  • 1/3 cup neutral oil (such as vegetable or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup walnuts, chopped (optional)

Nutrition per serving

Calories
210
Protein
3g
Carbs
33g
Fat
8g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line the bottom with a strip of parchment paper for easy removal.
  2. 2In a large bowl, mash the bananas with a fork until mostly smooth with a few small lumps.
  3. 3Whisk in the oil, both sugars, eggs, and vanilla until the mixture is smooth and glossy.
  4. 4In a separate bowl, whisk together the gluten-free flour blend, baking soda, salt, and cinnamon to break up any clumps.
  5. 5Add the dry ingredients to the wet ingredients and stir just until no streaks of flour remain; the batter will be noticeably thicker than a wheat-flour version.
  6. 6Let the batter rest at room temperature for 10 minutes so the gluten-free flour can fully absorb the liquid.
  7. 7Fold in the walnuts, if using, then pour the batter into the prepared pan and smooth the top.
  8. 8Bake for 55-60 minutes, until the top is deep golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  9. 9Cool in the pan for 15 minutes, then lift out using the parchment sling and cool completely on a wire rack before slicing.

Tips & variations

  • Use a flour blend that already contains xanthan gum; if it doesn't, add 1/2 teaspoon xanthan gum along with the dry ingredients or the loaf will crumble when sliced.
  • Bananas should be heavily spotted or nearly black for the best flavor and moisture; underripe bananas make a bland, drier loaf.
  • Swap the walnuts for chopped pecans or a handful of dairy-free chocolate chips, added at the same step.
  • For a dairy-free loaf, this recipe already uses oil instead of butter, so no substitution is needed.

Storage & reheating

Store the cooled loaf tightly wrapped at room temperature for up to 3 days, or in the refrigerator for up to a week; gluten-free baked goods dry out faster than wheat-based ones, so wrap it snugly against air exposure. To freeze, wrap individual slices in plastic wrap and foil and freeze for up to 3 months; thaw at room temperature or warm briefly in a 300°F (150°C) oven.

Tips from the Tulo kitchen

  • Weighing the flour blend on a kitchen scale gives far more consistent results than scooping cups, since packed gluten-free flour can vary in weight by 20% or more.
  • If the top browns too quickly before the center is set, tent the pan loosely with foil for the last 15 minutes of baking.

FAQ

Why is my gluten-free banana bread gummy in the middle?

This usually means the loaf came out of the oven before the center fully set, or the flour blend lacked xanthan gum. Bake until a toothpick in the very center comes out clean, and add 1/2 teaspoon xanthan gum if your blend doesn't already include a binder.

Can I use almond flour or coconut flour instead of the gluten-free blend?

Not as a direct swap. Almond and coconut flour absorb liquid very differently and lack the starches that give this loaf structure, so the recipe would need to be reformulated rather than substituted 1:1.

Is this recipe also dairy-free?

Yes, as written. It uses oil instead of butter, so no dairy substitution is needed.

Can I use frozen bananas?

Yes. Thaw them completely, drain off any excess liquid, then mash before using; skipping the drain step can make the batter too wet for a gluten-free flour blend to set properly.