Made with wholesome ingredients like ripe bananas and crunchy pecans, this is the best gluten free banana bread recipe. Whether you're looking for something special for breakfast or brunch or just a sweet snack, this recipe is sure to be a crowd pleaser.
Preheat the oven to 350 degrees. Line a 9x5 loaf pan with parchment paper.
Combine the gluten free flour, salt, baking powder, baking soda, cinnamon and sugar in a large mixing bowl. Whisk well to combine. Set aside.
2 Cups Gluten Free 1-to-1 Flour Blend, ¼ teaspoon Salt, 1 teaspoon Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Cinnamon, 1 Cup Sugar
Crack the eggs into a second smaller mixing bowl. Whisk until they are frothy like soap bubbles.
2 Eggs
Add the vanilla and oil to the beaten eggs. Whisk again until smooth.
6 Tablespoons Oil, 1 ½ teaspoon Vanilla
Use a fork to mash the bananas until they are wet and pulpy, with just a few lumps left.
3 Bananas
Add the egg mixture and the mashed banana to the dry ingredients. Fold together with a spatula until the dry ingredients are incorporated, about 10-15 strokes.
Add ¾ cup of the chopped pecans to the banana bread batter. Fold together a few strokes to evenly distribute.
1 Cup Pecans
Pour the batter into your prepared pan and top with the remaining pecans.
Bake in preheated oven on the center rack for 55-60 minutes, until the top springs back when gently poked. If your bread starts to get overly brown, loosely lay a piece of aluminum foil over the top of the bread and continue to bake until cooked through.
Remove the bread from the oven and cool in the pan for 10 minutes. Then transfer the banana bread from the pan to a wire rack to cool completely.
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Notes
Bananas: Use overripe bananas for the best, sweet banana flavor.Avoid Overmixing: Over mixing your batter will result in a denser, gummy result. Fold gently just until the dry ingredients are mixed in.Avoid Soggy Bread: Remove the bread from the pan after it has cooled for 10 minutes. This prevents the bottom from getting soggy as the moisture settles in the pan.Storage: Banana bread should be kept in an airtight container at room temperature for up to 3 days. If you live in a warmer climate, store your banana bread in the refrigerator to prevent the bananas from spoiling.