Gluten-Free Banana Bread
A moist and allergy-friendly gluten-free banana loaf with caramelized edges and toasted pecans, perfect for any occasion.
Ingredients
Wet Ingredients
- 3 medium bananas, finely mashed Use very ripe bananas for maximum sweetness.
- 1 tbsp lemon juice Brightens the flavor and slows browning.
- 115 g vegan butter, melted and cooled until warm
- 150 g light brown sugar
- 40 g unsweetened plain or Greek-style vegan yoghurt, room temperature
- 1/2 tsp vanilla bean paste (or 1 tsp vanilla extract)
Dry Ingredients
- 240 g plain gluten-free flour blend Measure by weight for consistency.
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp xanthan gum Omit if your gluten-free flour already contains xanthan gum.
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Add-ins
- 90–120 g toasted pecans, chopped Toast in a dry pan or oven for best flavor and crunch.
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and prepare a loaf tin by lining it with parchment paper.
- In a large bowl, mash the bananas well and stir in the lemon juice.
- Add the melted vegan butter, brown sugar, yogurt, and vanilla to the bananas; whisk until smooth.
- In a separate bowl, whisk together the gluten-free flour blend, baking powder, baking soda, xanthan gum (if using), salt, cinnamon, and nutmeg.
- Pour the dry ingredients into the wet and whisk gently until just combined, avoiding overmixing.
- Fold in the chopped toasted pecans with a spatula.
- Transfer the batter into the prepared loaf tin and smooth the top.
Baking
- Bake for 1 hour to 1 hour 10 minutes, or until golden brown and a toothpick inserted comes out clean.
- Let the loaf cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Store loaf at room temperature wrapped tightly for up to 2 days. For longer storage, refrigerate for 3-4 days or freeze for up to 3 months. Reheat or let thaw at room temperature before serving.