Gluten-Free Banana Bread
Delicious gluten-free banana bread recipe with simple ingredients. Perfectly moist and flavorful, this easy-to-make homemade banana bread is a family favorite.
Equipment
- mixing bowl
- electric mixer
- spatula
- oven
- 9x5 inch loaf pan
- whisk
- measuring cups
- measuring spoons
Ingredients
Wet Ingredients
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 1/2 cup sour cream
Dry Ingredients
- 1 1/2 cups all-purpose gluten-free flour
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and generously grease a 9x5-inch loaf pan with butter or non-stick cooking spray.
- In a large mixing bowl, use an electric mixer on medium speed to cream together the softened butter and sugar until the mixture is light, pale, and fluffy, about 2-3 minutes.
- Beat the eggs into the butter mixture one at a time, followed by the vanilla extract, ensuring each egg is fully incorporated before adding the next.
- In a separate medium bowl, whisk together the gluten-free flour, baking soda, and salt to combine and aerate the dry ingredients.
- Gently fold the mashed bananas and sour cream into the wet ingredients using a spatula until just combined.
- Add the dry ingredient mixture to the wet ingredients and fold gently with the spatula until no streaks of flour remain, being careful not to overmix.
- Pour the batter into the prepared loaf pan and use the spatula to spread it into an even layer.
- Bake for 55 to 65 minutes, or until the top is golden brown and a toothpick or cake tester inserted into the center of the loaf comes out clean.
Notes
Let the bread rest for 1 hour after baking for easier slicing.