This simple banana bread has no bells and whistles, but it’s perfectly delicious by itself or with a smear of butter. The vinegar and oil in the bread make each slice beautifully tender and moist, and the butter and brown sugar give a rich sweet flavor that accompanies the natural sweetness of the bananas. Gluten-free all-purpose flour makes this classic banana bread a scrumptious option to anyone with a gluten allergy.

Micah A Leal
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Grease a 9- x 5-inch loaf pan and line bottom with parchment paper.

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  • In a bowl, mix together gluten-free flour, baking powder, salt, and baking soda. Set aside.

  • In a mixer, cream together butter and sugar until light and fluffy, about 2 minutes. Add eggs one at a time until fully incorporated. Beat for another 2 minutes. Add vegetable oil, vanilla, and vinegar and beat until fully combined.

  • Add dry ingredients and mix until combined. Add mashed bananas and mix until fully incorporated.

  • Pour batter into prepared loaf pan and bake until a toothpick inserted into the middle of the bread comes out clean, 55-60 minutes.

Chef's Notes

Be sure that the gluten-free flour blend you are using contains xanthan gum. This ingredient in some gluten-free flours acts as a binding and thickening agent, which is essential in replicating the structure of gluten in a bread or cake.