“This gluten-free banana bread is cozy, forgiving, and perfect for breakfast”

There’s a certain moment we all recognize, when bananas on the counter go from perfectly snackable to definitely not for smoothies anymore. And honestly? That’s the sweet spot. Because when bananas are on the verge of going bad, it’s officially banana bread time.

This gluten-free banana bread is a tried-and-true favorite in our kitchen. It’s moist, lightly sweet, and incredibly comforting, with just the right amount of banana flavor. Even better, no one ever guesses it’s gluten free.

Ingredients

• 3 very ripe bananas (medium to large)
• ½ cup unsalted butter (8 Tbsp), room temperature
• ¾ cup granulated sugar
• 2 large eggs, lightly beaten
• 1½ cups gluten-free cup-for-cup flour (we use King Arthur’s)
• 1 tsp baking soda
• ½ tsp salt
• ½ tsp vanilla extract
• Optional add-ins:
  • 1 cup walnuts, lightly roasted and chopped
  • ½ cup raisins

Instructions

• Preheat & prep
  Preheat your oven to 350°F. Grease and flour a loaf pan (9.25″ x 5.25″ x 2.75″).
• Toast the walnuts (optional but recommended)
  Lightly roast walnuts in a skillet over medium heat, stirring constantly so they don’t burn. Once fragrant, remove from heat, coarsely chop, and let cool completely.
• Cream the butter and sugar
  In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
• Add bananas and eggs
  Mash the bananas with a fork until they resemble chunky applesauce. Add them to the butter mixture along with the eggs and mix until well combined.
• Mix dry ingredients separately
  In another bowl, whisk together the gluten-free flour, baking soda, and salt.
• Bring it all together
  Gradually add the dry ingredients to the wet batter, mixing just until combined. Stir in vanilla extract, walnuts, and raisins if using. Let Set for 10 minutes, I find that letting GF batter have it’s moment helps with the texture.
• Bake
  Pour the batter into the prepared loaf pan. Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean. Gluten Free tends to need longer bake time.
• Cool
  Let the banana bread rest in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This gluten-free banana bread is cozy, forgiving, and perfect for breakfast, dessert, or a mid-afternoon snack with coffee. It also freezes beautifully—if it lasts that long.