Easy Gluten Free Banana Bread Recipe

It’s so rare that I catch a banana at the perfect time of ripeness for eating. That perfect time lasts for what, half an hour? That’s why I usually use them for banana bread, quick breakfast balls, or smoothies. This gluten free banana bread recipe uses minimal ingredients but delivers big taste! It calls for only rice flour and potato starch, and can be made egg free. Additionally, it is dairy free, nut free and soy free. I usually use one cup of brown rice flour and one cup of white rice flour, but you can use either one or the other, for a total of two cups. If you’re not avoiding gluten, go ahead and use all-purpose wheat flour and omit the xanthan gum. My boys love this recipe and gobble this bread up quickly! 

Gluten Free Banana Bread Recipe

2 c. rice flour 

1/4 cup potato starch

1 tsp. baking powder

3/4 tsp. xanthan gum

4 medium or 3 large bananas

2 eggs, beaten, OR 3 tsp. egg replacer whisked with 4 T. water

1 c. brown sugar

1/4 c. oil

1/4 tsp. sea salt

1 tsp. baking soda

Preheat oven to 350 degrees. Grease a loaf pan. Dust it with a little rice flour as well if your pan isn’t nonstick. 

In a medium bowl, whisk together rice flour, potato starch, baking powder and xanthan gum. 

In a large bowl, mash the bananas. Add eggs or prepared egg replacer, brown sugar, oil and salt, and mix well with a spoon.

Dissolve 1 tsp. baking soda in 2 T. water and add to wet ingredients, stirring well. Add dry ingredients into the wet and beat with a spoon just until smooth.

Pour the batter into the prepared pan, and bake for approximately 60 to 65 minutes, until a toothpick inserted into the center comes out clean. Let rest in the pan on a cooling rack for five minutes. Then turn out onto the cooling rack and let the loaf cool completely before slicing.

Enjoy this gluten free banana bread for breakfast, a snack or dessert!