Ultimate Tender Gluten-Free Banana Bread

Preheat your oven to 177 °C (175 °C). Grease a standard 9x5-inch loaf pan and line it with parchment paper for easy removal.

💡 Tip: Leaving a parchment overhang on the sides makes lifting the baked loaf out effortless.

In a medium bowl, whisk together the gluten-free baking flour, baking soda, fine sea salt, and ground cinnamon until fully combined.

In a large mixing bowl, beat the melted butter and brown sugar together until smooth. Whisk in the eggs one at a time, followed by the vanilla extract and Greek yogurt.

Fold the mashed bananas into the wet ingredient mixture until evenly distributed.

💡 Tip: Use very ripe, speckled bananas for the maximum natural sweetness and flavor.

Gently add the dry ingredients to the wet mixture, stirring with a spatula just until combined and no dry flour streaks remain.

💡 Tip: Do not overmix, as gentle stirring keeps the crumb soft.

Pour the batter into the prepared loaf pan and smooth the top evenly with a spatula.

Bake for 50 to 60 minutes, or until a wooden toothpick inserted into the center comes out clean or with a few moist crumbs.

💡 Tip: If the top browns too quickly before the center is done, tent the pan loosely with aluminum foil at the 40-minute mark.

Allow the bread to cool in the pan for 15 minutes, then use the parchment paper handles to transfer it to a wire rack to cool completely before slicing.