Gluten-Free Banana Bread

Banana bread is just one of those things that I think everyone has had at least once (if not a ton). I grew up with banana bread as the prime way to use up overripe bananas in our household. Because of this, I think it’s safe to say that I know how I like my banana bread, and this recipe is the exact one that I grew up with, altered a little to be gluten-free so that I can share the banana bread that I love with all of the people I love.

This recipe results in the softest, most delicious banana bread with an incredible crust and the perfect texture that is not even the slightest bit dry. It slices, tastes, and stores just like a gluten-filled banana bread - in fact, it is so alike, that I wholeheartedly believe anyone you share this with would not be able to tell a difference.

The key to achieving a deep golden crust on this loaf is to use oil instead of butter. My family’s original recipe calls for butter, and although that loaf also turns out beautifully, when creating a gluten-free version I found that oil results in a much richer, more bread-like loaf that reminds me of a gluten-filled banana bread. If all you have on hand is butter, feel free to use it instead of the oil - the loaf will still turn out beautifully. However, if you’re substituting butter for the oil, make sure to up the amount to 1/2 a cup of melted butter instead of the 1/3 cup of oil that the recipe calls for.

Whether you’re making this for yourself, your family, or to share with your friends, I hope you enjoy it as much as I do. Happy baking!