Gluten Free Banana Nut Bread

I love banana bread in all its forms and this Gluten Free Banana Nut Bread is one of the best (and easiest!) versions I’ve ever made. Seriously.

Perfect for breakfast, an after school snack, or brunch, this Gluten Free Banana Nut Bread takes the cake.

What makes this Banana Nut Bread so special?

A mix of white and brown sugar gives this loaf a deep, caramel color and just the right amount of sweetness. And the addition of yogurt keeps everything moist and tender.
Patience! Allowing the dough to sit for a while after mixing gives the GF flour a chance to “hydrate.” There’s not a touch of graininess or dryness in the loaf. Yes, it does add time to the overall process, but it is well worth the wait!

This GF Banana Nut bread tastes delicious alone, or with a touch of butter or cream cheese.

Don’t be alarmed by the dark color-it’s not burnt-just a deep golden from the brown sugar. The inside will still be deliciously tender and moist with a perfect crumb.

A much used copy of the cookbook, Joy of Cooking, open to the quick bread page

This recipe is a gluten-free riff on the traditional banana bread recipe from the Joy of Cooking.

My much-used cookbook automatically opens to that page, but I have made banana bread it so often, I no longer need the recipe.

Now I can just measure with my heart!

Which Type of Flour Works Best?

For this recipe, I like King Arthur Measure for Measure Gluten Free Flour blend. It has a great mix of flours for tender baked goods and enough Xanthan gum to bring it all together.

You can certainly use a different flour blend in this recipe if that’s what you have on hand.

How to Store?

After baking and devouring, store the loaf wrapped in waxed paper or aluminum foil in the refrigerator for up to one week. However, I doubt it will last that long!

Serving Suggestions for GF Banana Nut Bread

I recommend toasting leftover bread to get a nice crust and spreading it with cream cheese or a touch of butter.

Description

Always tender and full of banana flavor, this Gluten Free Banana Nut Bread delights every time! Brown sugar adds a deep, caramel flavor and a delayed baking method helps the GF loaf retain its moisture.

Use the large mixing bowl of a stand mixer.
Cream the butter and sugar together on high until fluffy.
In a small bowl, whisk together the flour, salt, and baking soda.
Then add the dry ingredients to the creamed butter and sugar and stir to combine on low speed.
Next, stir the egg, yogurt, and mashed banana together in the bowl you used for the dry ingredients. Then add the wet mixture to the large mixing bowl. If you’re crunched for time (or don’t like doing dishes:) you can just throw the egg, yogurt and bananas in the mixing bowl and let the machine do the work for you. I do it all the time!
Mix the batter up thoroughly on medium speed, scraping the sides and bottom of the bowl.
Add 3/4 cup chopped pecans and fold into the mixture.
Pour the batter into a greased loaf pan and let it rest at least 30 minutes at room temperature. This allows the GF flour to hydrate so it will retain moisture when cooked. If you like, you can decorate the top of the loaf with halved pecans, sliced banana, or chocolate chips.
Preheat oven 350°F and bake the loaf in the middle of the oven for about 50-55 minutes. Check at 50 minutes to see if a toothpick inserted in the center comes out clean. If so, or if almost, pull the loaf from the oven.
Allow the loaf to cool in the pan for 5-10 minutes before turning onto a wire rack to cool completely. If it is stubborn and doesn’t release easily, run a butter knife along the edges of the loaf.
To serve, slice and top with fresh butter, cream cheese, or nothing at all! This recipe is also delicious toasted.