If you’ve tried making gluten free banana bread before, you’ve probably encountered the frustrating issue of it turning out overly dense or dry. Gluten free baked goods can be tricky, since gluten provides structure and binding in traditional bread recipes. However, with some simple tweaks you can make moist, fluffy gluten free banana bread every time!
What causes gluten free banana bread to be dense?
There are a few common culprits behind dense gluten free banana bread:
- Not enough leavening – Gluten free flours lack gluten, so they need an extra boost from leavening agents like baking powder or baking soda to make the bread rise properly. Too little leavening leads to a compact, dense crumb.
- Overmixing – Vigorously mixing or overbeating gluten free batter can damage the structure and result in dense banana bread. Gentle folding is better.
- Too much flour – Using excessive amounts of gluten free flour will make the bread heavier. Stick close to recipe ingredient amounts.
- Not enough moisture – Bananas provide moisture to bread, but riper bananas work best. Substituting apple sauce or yogurt for some banana purée can also help.
- Incorrect pan size – If the bread pan is too large, the batter won’t fill it properly and will cook unevenly. Use the size pan specified by the recipe.
Tips for light, fluffy gluten free banana bread
Follow these tips to ensure your gluten free banana bread bakes up light and tender every time:
- Use very ripe bananas – The riper the bananas, the more moisture they add to the bread for a fluffier texture.
- Don’t overmix – After adding wet and dry ingredients, gently fold the batter just until combined. Overbeating causes gluten free breads to toughen.
- Include binders – Adding a binder like xanthan gum, guar gum, flax seeds, or chia seeds helps replicate the role of gluten and gives structure.
- Add moisture – Plain yogurt, applesauce, or extra banana purée keeps gluten free bread moist. Replace up to half the oil.
- Up the leavening – Use the full amount of baking soda/powder specified. An extra 1/4 tsp can help too if not overdoing sodium.
- Prevent dense spots – Distribute mix-ins like nuts and chocolate chips evenly so they don’t create dense areas.
- Correct pan size – Use the pan size stated in the recipe. Too large = uneven rising and cooking.
- Don’t skip toppings – Toppings like streusel help insulate/seal in moisture as the bread bakes.
Ingredient substitutions
Certain ingredient swaps can also create a lighter, fluffier gluten free banana bread:
| Instead of… | Use… |
|---|---|
| All-purpose flour | Gluten free flour blend |
| Vegetable/olive oil | Applesauce or mashed banana |
| Granulated sugar | Brown sugar |
| Dairy milk | Non-dairy milk like almond or coconut milk |
Substituting up to half the flour in a recipe with almond meal is another trick to make gluten free bread lighter and less dense.
Fixing dry gluten free banana bread
If your gluten free banana bread still comes out overly dry, you can try brushing simple syrup onto the loaf after baking. Just mix 1/2 cup sugar into 1/2 cup water and simmer until dissolved. Let cool then generously brush over the bread.
You can also tent aluminum foil over the bread while it cools on the counter. This helps seal in moisture and prevents the surface from drying out.
Moist gluten free banana bread recipe
This tested recipe consistently produces moist, tender gluten free banana bread with great banana flavor:
Ingredients
- 3 very ripe bananas, mashed
- 1/3 cup brown sugar
- 1/4 cup plain Greek yogurt
- 1 large egg
- 1/4 cup coconut oil, melted
- 1 tsp vanilla
- 1 1/2 cups gluten free flour blend
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp xanthan gum
- 1/2 cup chocolate chips or walnuts (optional)
Instructions
- Preheat oven to 350°F. Grease a 9×5″ loaf pan.
- In a large bowl, mash bananas well. Whisk in sugar, yogurt, egg, coconut oil, and vanilla.
- In another bowl, stir together flour blend, baking soda, salt, and xanthan gum.
- Gently fold dry ingredients into wet ingredients until just combined. Do not overmix.
- Fold in chocolate chips or walnuts if desired.
- Pour batter into prepared pan and smooth the top. Bake 50-60 minutes until toothpick comes out clean.
- Cool completely before slicing. Store tightly wrapped at room temperature.
Conclusion
Achieving soft, moist gluten free banana bread comes down to using very ripe bananas, avoiding overmixing, incorporating binders, and not skimping on leavening. Keeping a close eye on ingredient ratios, pan size, and preventing dry spots will also ensure your banana bread turns out light and fluffy every time. With a few simple adjustments to your usual recipe, you can easily troubleshoot dense gluten free banana bread and enjoy the taste and texture you’d expect from traditional banana bread. Give this tried and true moist gluten free recipe a bake next time those bananas get overripe!