When I want to treat myself, I like to go out to get a warm slice of banana bread. There’s a little cafe on my favorite street here in Denver that I sometimes venture out to.
With my dirty chai latte in the other hand, I gobble up the warm baked treat, which I love slathered with a good amount of salted butter.
It’s one of those simple joys in life, a pleasure-filled moment that I’m sure we can all relate to.
Everyone deserves a dreamy go-to recipe to recreate this particular brand of magic at home, especially if you’re gluten-free.
While I’ve found that many gluten-free recipes out there leave something to be desired, producing a loaf that is far from ideal in terms of texture, there’s no need to worry with this recipe because it is absolutely foolproof – not dry, mushy, or gummy like gluten-free baked goods can often be.
This is the one to rely on when you want a soft, extra moist, easy-to-slice, wonderfully delicious gluten-free banana bread.
The ingredients for this tasty recipe start with overripe bananas. Pretty standard, right?
Then come the essential non-banana ingredients, including almond flour, quinoa flour, butter, eggs, and other pantry items. The bread is sweetened with coconut sugar, and chopped dark chocolate brings in delicious additional flavor.
Once you get the ingredients mixed together, it takes about one hour to bake. The key is to make sure that you let the loaf cool in the pan for a bit before you take it out to cool completely. Otherwise, the loaf may fall apart before you even get a chance to slice it.
Patience is key here, my friends. You need to wait until it is cooled before you cut into it, or it could crumble before your eyes. It’s like digging into a batch of fudgy brownies before they are ready to be cut. No one wants to eat a mess of baked deliciousness.
If you wait, you’ll get a perfectly moist and incredibly satisfying slice of homemade banana bread that you are absolutely going to love.
One of my favorite things to do, when I really want to treat my husband, is to throw in this batter in a loaf pan in the afternoon before he gets home from work. The smell of the quick bread cooking in the oven fills our entire home. When he walks in the door, if I time it just right, he’s enveloped in the delightful aroma.
I wish I could say I would surprise him in the morning, but I am so not a morning person. The idea of getting up extra early to bake and present a warm slice or too of this tasty bread for breakfast isn’t really something I can handle. Good thing this bread keeps for four days, as long as you keep it in an airtight container…Print
This is the only gluten-free banana bread recipe you’ll ever need. Extra moist and incredibly easy to make, it is sure to become your new go-to.
- 1 cup almond flour
- 1 cup quinoa flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup coconut sugar
- 1/4 cup unsalted butter (1/2 stick), softened
- 2 large eggs
- 2–3 overripe bananas, mashed well (1 cup)
- 1/4 cup plain yogurt
- 3 tablespoons milk (any type)
- 1/2 teaspoon vanilla extract
- 2 ounces dark chocolate, chopped (about 1/2 cup)
- Preheat oven to 350˚F and grease a 9-by-5-inch loaf pan.
- In a small bowl, whisk together almond and quinoa flour, baking soda, and salt. Set aside.
- In a large bowl, cream together coconut sugar and butter with an electric hand mixer or stand mixer on medium-high speed with whisk attachment for 3 to 4 minutes, until creamy.
- Add eggs, one at a time, beating on medium speed until each one is just combined. Add mashed bananas, yogurt, milk, and vanilla, and beat until combined on medium speed.
- Add the flour mixture to the wet mixture and beat at low speed until just combined. Fold in the chopped chocolate.
- Pour batter into prepared loaf pan and bake for 1 hour, or until a toothpick inserted in the center comes out clean.
- Remove from oven. Let cool in the pan for about 10 minutes before turning out to cool completely on a wire rack. Slice and serve.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Quick Bread
- Method: Baking
- Cuisine: Baked Goods
Keywords: gluten-free, banana, bread
Cooking By the Numbers…
Step 1 – Mash Banana, Chop Chocolate, and Measure Ingredients
Mash the bananas well in a bowl. You could use a potato masher, but overripe bananas are also easy to mash with a fork.
Chop two ounces of dark chocolate. You should have about 1/2 cup total.
Measure out all of the remaining ingredients as listed on the ingredients list.
Step 2 – Make Dough
In a large bowl, use an electric mixer to beat together the coconut sugar and butter until the mixture is creamy. This should take about 3 to 4 minutes on medium-high speed. You can also use a stand mixer fitted with the paddle attachment.
Beat in the eggs one at a time, on medium speed, until each is just combined. Add the mashed bananas, yogurt, milk, and vanilla extract. Beat until just combined on medium speed.
Add the flour mixture to the wet mixture, and beat on low speed until just combined. Gently stir in the chopped chocolate.
Step 3 – Bake
Pour batter into the greased pan.
Bake for 1 hour, until golden brown. A toothpick inserted into the center should come out clean.
Step 4 – Cool
Let the bread cool in the pan for 10 minutes. Carefully turn out onto a wire rack to cool completely. Once cooled, slice and serve.
Store in an airtight container for up to four days.
Do I Have to Add Chocolate?
Not a fan of chocolate? No problem. Simply omit the chocolate and the bread will taste just as good!
You can also substitute 1/2 cup of chopped nuts for the chocolate if you prefer. I love to use walnuts or pecans.
For more gluten-free recipes, try these delicious baked goods next:
Do you prefer chocolate in your banana bread, or nuts? Tell us in the comments below! And be sure to give this recipe a five-star rating if you tried it and loved it.
Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published by Shanna Mallon on March 15, 2013. Last updated on March 27, 2021.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Meghan Yager
Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.