A Soft, Moist, and Aromatic Cake
If you’re missing a good homemade cake that’s simple and easy to make, this gluten-free banana bread will definitely hit the spot.
For me, banana bread is my go-to when I want a quick and uncomplicated cake that’s also full of flavor. I call it a “comfort cake” – you’ll get that cozy smell filling the kitchen as it bakes! Plus, it’s a great way to use up those overripe bananas that are past their prime.
I’d like to highlight that this recipe is not only completely gluten-free, but can also be easily adapted to be lactose-free as well. You can mix in other flavors with the banana, like chocolate chips or various nuts (I used walnuts).
Although it is an easy recipe, there are always a few things to keep in mind to get the best result. Here are some tips to make sure your banana bread turns out divine.
Tips for the Perfect Gluten-Free Banana Bread:
- The most important thing is to use very ripe bananas. This guarantees a fragrant, intensely flavored cake.
- Don’t overmix the batter, especially after adding the dry ingredients. If you prefer, you can simply fold everything together using a whisk until the flour is just incorporated.
- I’ve only tested this recipe with gluten-free cake flour, which can be used as a 1:1 substitute for regular wheat flour and is primarily corn starch-based. I haven’t tried this recipe with other gluten-free flours, such as oat flour.
- It’s optional, but if you’re adding nuts to your banana bread, I recommend toasting them for a few minutes in the oven. This enhances their flavor and makes your cake even more irresistible!
Looking for more banana-based desserts? Try my banoffee pie recipe, which combines banana, caramel, cookies, and whipped cream!
If you’re a banana bread fan or just looking for a simple, wholesome cake for everyday indulgence, check out the steps below and give this recipe a try!
Gluten-Free Banana Bread
Ingredients
- 100 g unsalted butter (room temperature)
- 80 g light brown sugar (+2 teaspoons for topping)
- 80 g white sugar
- 2 eggs (large)
- 5 bananas (very ripe)
- 1 tsp vanilla essence
- 120 ml milk (can be lactose free)
- 1 tbsp lemon juice
- 200 g gluten-free flour (w/o baking powder)
- 1 tsp cinnamon powder
- 1 tsp baking powder
- 60 g walnuts (toasted and chopped)
Instructions
- Mix the lemon juice with the milk and let it sit.
- Optional: Preheat the oven to 200ºC (392ºF) and toast the walnuts for about 10 minutes until golden. Reduce the oven temperature to 180ºC (356ºF).
- Set one banana aside. Mash the remaining bananas with a fork until you get a smooth purée.
- Beat the butter and sugar until creamy.
- Add the eggs one at a time, mixing after each addition.
- Mix in the vanilla, mashed banana, and buttermilk, mix again.
- Add the dry ingredients and mix just until incorporated.
- Gently fold in the cooled, roughly chopped walnuts.
- Pour the batter into a greased and parchment-lined rectangular loaf pan.
- Slice the reserved banana lengthwise and place it on top of the banana bread before baking. Sprinkle about 2 teaspoons of brown sugar on top.
- Bake for about 60 to 70 minutes. Halfway through baking, cover the top with parchment paper to prevent it from burning.
- Let it cool completely in the pan before removing. Serve plain or with any desired toppings (I used a bit of whipped cream and red fruits).
