Gluten-Free, Egg-Free Banana Bread
Position rack in centre of oven, then preheat to 350ºF. Grease a standard (9-inch-by-5-inch) metal loaf pan with butter and line with parchment paper (optional). If using parchment paper, grease it with butter as well.
Whisk to combine gluten-free flour, baking powder, baking soda and salt in a medium bowl.
Mix together melted and cooled butter, mashed bananas, buttermilk, brown sugar and vanilla in a large bowl. To this, stir in the flour mixture until fully combined.
Spread batter into the prepared loaf pan and bake for 55 to 65 minutes, rotating the pan halfway through, until a skewer inserted in the centre comes out clean.
Cool bread in the pan for 15 minutes, then loosen the edges with a knife and transfer to a wire rack to cool completely.
Slice and serve this egg-free, gluten-free banana bread with additional butter, if desired. Pack in a lunchbox with a side of yogurt and fruit, or cut into little cubes for toddler-friendly snacking.
Time-Saving Tip: Make gluten-free, egg-free banana bread muffins in half the time by dividing the batter into a greased or paper-lined 12-cup muffin tin. Bake at 350ºF for 20 to 35 minutes, or until a toothpick inserted in the centre comes out clean.
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Last updated: July 20th, 2021
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