Gluten Free Banana Bread
PREP: 10 MINUTES
COOK: 30 MINUTES
SERVINGS: 8 SERVINGS
The best gluten free banana bread made in a Bundt Pan! This moist and flavorful banana bread recipe will become a staple for an amazing breakfast or brunch addition for people looking for simple gluten free recipes. Enjoy plain with a cup of coffee or with homemade cinnamon honey butter.
- 1 Tbsp butter, melted and cooled
- 1 large egg
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1/2 cup mashed banana (about 1 ripe banana)
- 1 tsp vanilla
- 1 1/3 cup *gluten free all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 all spice
- 1/4 tsp cloves
- 1/4 tsp ginger
- 1/2 cup buttermilk
- Sugar for prepping pan
- Cinnamon Honey Butter (optional for serving):
- 1 stick butter, softened
- 3 Tbsp honey
- 1/4 tsp cinnamon (add more if desired)
*Recipe courtesy of Anne from her family kitchen, who works in Nordic Ware’s marketing department. Growing up with Celiac Disease at a young age was a major diet transition and inspired her to learn to bake and cook with her parents at a young age due to a lack of gf products available. This was one of her weekly go-to recipes for a simple and delicious gluten free banana bread recipe she would make with her mom.
Preheat oven to 350°F. Melt butter in a small bowl and set aside while it cools to room temperature.
Using a mixer, beat egg, sugar, and oil until thoroughly combined. Blend in mashed banana and vanilla. In a separate bowl, whisk together flour, baking soda, baking powder, spices, and salt. Slowly add flour mixture to banana mixture and mix until combined. Add buttermilk until fully incorporated.
Prepare pan by using a pastry brush and lightly coating the pan with cooled melted butter. Add sugar into pan and completely coat the pan, from the outer sides to the inner cone- discard the excess sugar. Pour batter into pan and gently tap pan on counter top to remove air bubbles. Bake for 30 minutes or until golden brown and toothpick inserted into the center comes out clean. Let banana bread cool in pan for 3-4 minutes before inverting onto a cooling rack. Do not cool in pan any longer as the sugar will begin to crystallize.
Optional: As banana bread is cooling, whip ingredients for cinnamon honey butter in a small bowl. Spread on slices of warm banana bread when ready to serve.
*Gluten Free Flour suggestions: my favorites include Bob’s Red Mill Baking 1:1 GF Baking Flour, Cup 4 Cup GF All-Purpose Flour, or King Arthur Flour GF all-purpose flour)
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