So you’re in the market for some Gluten Free Banana Bread?
Well, these muffins have a perfectly moist crumb and a traditional banana-nutty flavor. This quick-bread takes less than an hour to make from start to finish and even freezes really well. That’s right, you can make two in one go. Eat one batch now, save one batch in the freezer to thaw for later.Jump to Recipe
For More Gluten Free Baked Goods:
Gluten Free Banana Bread with Cinnamon Sugar Swirl – This recipe uses the same base as this one, but with the addition of a cinnamon-sugar swirl.
Chocolate Banana Bread – Gluten Free Banana Bread Recipe – My absolute favorite banana bread recipe.
Is Gluten Free Banana Bread actually healthy for breakfast?
Of course they are. These muffins are far better for you than any of the packaged goods or bakery items you can find in your local grocery store (including both the gluten free aisles and glutinous aisles).
There’s bananas, walnuts (or pecans), and yogurt (or you can substitute applesauce for an added fruit), plus no additives, preservatives, or food dyes.
I’ve made these muffins using yogurt and applesauce in the past. The applesauce muffins are delicious, but just slightly denser and moister. I actually prefer the yogurt, but I need to do a side by side test to be sure. I’ll update here if I ever make two different batches at the same time.
How to Properly Store Muffins:
Muffins are unique because, unlike most other baked goods which tend to get drier over time, muffins actually become moister. Over time, moisture from within the muffin tends to leak out and rise to the surface, causing the muffin tops (and sometimes bottoms) to become sticky or soggy.
The first thing you can do to prevent soggy muffin syndrome is make sure you allow enough time for your muffins to properly cool before storing them. Any amount of warmth within the muffins will cause condensation. As a result, the water molecules (having nowhere to escape) will settle on the tops of your freshly baked muffins.
Cooling muffins on a wire rack is the most efficient cooling method.
Next, store your muffins in an airtight container or sealed Ziploc bag. You’ll want to line the bottom of the bag or container with paper towels and place muffins inside in a single layer. Cover the muffins with more sheets of paper towels on top. The paper towels will help to absorb the moisture and keep your muffins fresher for longer. Replace the paper towels in a few days if they feel fully damp.
Another thing you can do is only leave out the amount of muffins you can eat in 1-2 days time and freeze the rest. Simply pull the rest of the batch out of the freezer when you’re ready to enjoy and let it come to room temperature. To soften them, you can heat them in a microwave for 10-12 seconds or warm in the oven.
How can I make Gluten Free Banana Bread dairy-free?
These muffins can be dairy free by simply replacing the yogurt for applesauce.
Notes on Gluten Free Banana Bread:
- You can easily turn this recipe into a loaf of banana nut bread. Simply follow the recipe, but pour it into a loaf pan instead. Cooking time will increase to around 30-40 minutes, or until browned and a toothpick inserted in the middle comes out clean. I recommend keeping an eye on your loaf, as newer ovens tend to cook much faster than older ovens.
- If you want to see nuts on the top of your loaf or muffins, be sure to sprinkle on top before baking.
- The riper and browner the banana, the sweeter and more banana-y the bread. Note: I used much riper bananas than pictured (those are a different bunch).
- You can swap walnuts or pecans for chocolate chips to make chocolate chip banana muffins.
- I cook my muffins in a silicone cupcake baking tray. It eliminates the need for foil or paper liners and is extremely easy clean-up. If you use silicone, be aware that it tends to cook faster than traditional cupcake trays. My muffins are done in about 20-22 minutes.
Gluten Free Banana Bread – Banana Nut Muffins
- 2 cups gluten-free all purpose flour with xanthum gum - (I've tested with Great Value, Bob's Red Mill 1:1 GF Baking Flour, and King Arthur Measure for Measure)
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup chopped walnuts or pecans
- 3 large overripe bananas (11/2 cups worth) - mashed
- 1/4 cup plain Greek yogurt OR applesauce
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tsp pure vanilla extract
- Preheat the oven to 350 F. Use an ungreased silicone cupcake tray or grease/add liners to a regular cupcake tray.
- In a large mixing bowl, mash bananas with a fork. Add remaining wet ingredients along with the sugar (Yogurt OR applesauce, oil, vanilla, eggs, and sugar.) Whisk until smooth.
- Add in dry ingredients (Flour, baking soda, baking powder, and salt.) Mix until just incorporated.
- Fold in chopped nuts.
- Spoon banana bread mixture into cupcake tray about 3/4 of the way full. Optional: Top with more chopped nuts. Bake 18-22 minutes, until golden brown and a toothpick poked in the middle comes out clean. Let cool completely on a wire rack before storing. Store in an airtight container or Ziploc bag with paper towels on top of and underneath the muffins. Switch out paper towels after a day or two if they become damp.