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Gluten-Free Banana Bread
With rich flavor, toasted nuts, a tender crumb, and crunchy raw sugar on top, this banana bread is an instant classic that just happens to be gluten-free.
👥 8 Servings👤 Shilpa Uskokovic📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●baking sheet
- ●oven
- ●bowl
- ●whisk
- ●knife
📝 Preparation Steps
1
Place a rack in middle of oven; preheat to 325°. Lightly coat an 8½x4½" loaf pan with nonstick vegetable oil spray. Line with piece of parchment paper, leaving overhang on long sides. Toast 1 cup (110 g) pecans or walnuts in a single layer on a small rimmed baking sheet, tossing halfway through, until slightly darkened in color and fragrant, 8–⏱️ 12 minutes. Let cool, then coarsely chop.
Nonstick vegetable oil spray(110 g) pecans or walnuts1 cup(280 g) gluten-free flour blend with xanthan gum2 cups(200 g) light brown sugar1 cup
2
Meanwhile, whisk 2 cups (280 g) gluten-free flour blend with xanthan gum, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, 2 tsp. ground cinnamon, 1 tsp. baking powder, and 1 tsp. baking soda in a medium bowl to combine.
(110 g) pecans or walnuts1 cup(280 g) gluten-free flour blend with xanthan gum2 cups. Diamond Crystal or 1¼ tsp. Morton kosher salt2 tsp(200 g) light brown sugar1 cup. ground cinnamon2 tsp. baking powder1 tsp. baking soda1 tsp
3
Vigorously whisk 3 large very ripe bananas, mashed (1½ cups; 340 g) and 1 cup (200 g) light brown sugar in a large bowl until no large lumps remain. Add 3 large eggs, ½ cup (1 stick) unsalted butter, melted, slightly cooled, and 2 tsp. vanilla extract and whisk to combine.
(110 g) pecans or walnuts1 cup(280 g) gluten-free flour blend with xanthan gum2 cupslarge very ripe bananas, mashed (1½ cups; 340 g)3(200 g) light brown sugar1 cup½ cup (1 stick) unsalted butter, melted, slightly cooledlarge eggs3. vanilla extract2 tsp
4
Add dry ingredients to banana mixture and whisk until batter is smooth and thickened slightly, about ⏱️ 1 minute. Fold in nuts, then scrape batter into prepared pan; smooth surface. Lightly sprinkle with raw sugar (1–2 Tbsp.). Generously coat the blade of a small paring knife with nonstick spray; run knife lengthwise through center of batter to create a shallow cut (this is so bread will split cleanly along line as it bakes rather than cracking randomly).
(110 g) pecans or walnuts1 cup(280 g) gluten-free flour blend with xanthan gum2 cups(200 g) light brown sugar1 cupRaw sugar (for sprinkling)
5
Bake bread until an instant-read thermometer inserted into the center registers 190° (a tester inserted into the center should come out with only a few moist crumbs attached), 60–⏱️ 80 minutes. Transfer pan to a wire rack and let bread cool in pan ⏱️ 15 minutes. Turn bread out onto rack and let cool completely (if you feel comfortable, carefully remove parchment paper so bread doesn’t turn gummy on the bottom). Do Ahead: Bread can be baked 2 days ahead. Store airtight at room temperature.
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