How to Master Gluten-Free Quick Bread

Flour Selection Mastery

Strategic flour combination achieving ideal structure, moisture retention and mouthfeel.

Gentle Mixing Technique

Careful incorporation method preventing overactivation of starches and gums.

Temperature Management

Precise baking environment developing proper rise without excessive moisture loss.

Cooling Protocol

Complete cooling discipline allowing proper structure setting and moisture equilibration.

Baking Tips

The key to perfect gluten-free banana bread is using very ripe bananas with black spots all over the peel for maximum sweetness and moisture

Psyllium husk powder works as a binder and moisture retainer, creating a texture remarkably similar to gluten-containing breads

Room temperature eggs and dairy ingredients incorporate more evenly and create a better texture in the final loaf

A combination of different gluten-free flours yields the best texture – single flour versions tend to be either gritty or gummy

Allowing the batter to rest for 10 minutes before baking gives the gluten-free flours time to hydrate properly

The yogurt or sour cream adds both moisture and a slight tanginess that enhances the banana flavor

For the best rise and texture, make sure your baking soda and powder are fresh – replace them every 6 months

This bread freezes exceptionally well – slice before freezing for easy single servings, wrapped individually and stored in a freezer bag

Gluten-Free Banana Bread

Name: Gluten-Free Banana Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 1 loaf (10 slices)
Cuisine: American
Ingredients: 3-4 very ripe bananas (about 1½ cups mashed); 2 large eggs, room temperature; ½ cup unsalted butter, melted (or coconut oil for dairy-free); ½ cup plain yogurt or sour cream (dairy-free if needed); 1 teaspoon pure vanilla extract; ⅔ cup light brown sugar, packed; ¼ cup pure maple syrup; 1 cup gluten-free all-purpose flour blend (with xanthan gum); ½ cup almond flour (substitute oat flour for nut-free); ¼ cup tapioca starch; 1 teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon fine sea salt; 2 teaspoons ground cinnamon; ¼ teaspoon ground nutmeg; 1 tablespoon psyllium husk powder (secret texture enhancer); Optional mix-ins:; ½ cup chopped walnuts or pecans; ½ cup chocolate chips (gluten-free certified); 2 tablespoons turbinado sugar for topping

This Gluten-Free Banana Bread recipe reveals essential techniques for creating a moist, tender loaf that rivals traditional wheat-based versions in both texture and flavor. Featuring a strategic blend of gluten-free flours, perfectly ripened bananas, and moisture-retaining ingredients, this bread achieves that coveted soft crumb without grittiness or dryness common in gluten-free baking. While requiring moderate attention to ingredient measurements and mixing methods, mastering these techniques delivers results that will satisfy both gluten-free eaters and traditional bakers alike, providing impressive flavor depth and perfect texture that stays fresh for days.

Prep Time

15 Minutes

Cook Time

55 Minutes

Total Time

1H10 Minutes

Chef

JUE

Ingredients

Custard Cream

3-4 very ripe bananas (about 1½ cups mashed)

2 large eggs, room temperature

½ cup unsalted butter, melted (or coconut oil for dairy-free)

½ cup plain yogurt or sour cream (dairy-free if needed)

1 teaspoon pure vanilla extract

⅔ cup light brown sugar, packed

¼ cup pure maple syrup

1 cup gluten-free all-purpose flour blend (with xanthan gum)

½ cup almond flour (substitute oat flour for nut-free)

¼ cup tapioca starch

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon fine sea salt

2 teaspoons ground cinnamon

¼ teaspoon ground nutmeg

1 tablespoon psyllium husk powder (secret texture enhancer)

Optional mix-ins:

½ cup chopped walnuts or pecans

½ cup chocolate chips (gluten-free certified)

2 tablespoons turbinado sugar for topping

Instructions

Preheat oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving overhang on the sides for easy removal.

In a large bowl, mash the ripe bananas until mostly smooth but with some small chunks remaining for texture. The riper the bananas, the sweeter and more flavorful your bread will be.

Add melted butter (or coconut oil), eggs, yogurt, vanilla extract, brown sugar, and maple syrup to the mashed bananas. Whisk until well combined.

In a separate bowl, whisk together the gluten-free flour blend, almond flour, tapioca starch, baking soda, baking powder, salt, cinnamon, nutmeg, and psyllium husk powder.

Gently fold the dry ingredients into the wet ingredients using a rubber spatula, mixing just until combined. Over-mixing can lead to a dense loaf.

If using mix-ins like nuts or chocolate chips, fold them in now, reserving a small amount for topping if desired.

Pour the batter into the prepared loaf pan and smooth the top with the spatula. Sprinkle with reserved nuts or chocolate chips and turbinado sugar if using.

Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly, tent with aluminum foil after 30-35 minutes.

Allow the bread to cool in the pan for 15 minutes, then use the parchment paper overhang to lift it out onto a wire rack to cool completely, at least 1 hour. This cooling period is crucial for the texture to set properly.

Once completely cool, slice with a serrated knife. Store wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Gluten-Free Banana Bread

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Master Gluten-Free Quick Bread

Gluten-Free Banana Bread

Ingredients

Instructions