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I have made a lot of banana bread in my life. But I never thought of using buttermilk in the mix until recently. Buttermilk pairs perfectly with bananas and truly makes this gluten free buttermilk banana bread amazing.
Gluten Free Buttermilk Banana Bread
- 3 bananas
- 2 cups gluten free flour* See notes below
- 3 tsp xanthan gum* See notes below
- 1 tsp baking soda
- 1 TBSP baking powder
- 1/2 tsp sea salt
- 1 1/2 cups sugar
- 1/2 cup butter, room temperature
- 2 eggs
- 1 TBSP vanilla
- 6 TBSP buttermilk
- Preheat oven to 350 degrees.
- Prepare two loaf pans by lining with parchment paper leaving an overhang of at least two inches all the way around the pan.
- Mash bananas.
- In a stand mixer, cream together butter and sugar until fluffy.
- Add eggs, bananas, and vanilla to butter mixture and mix well.
- In a separate bowl, shift together dry ingredients.
- Add about half the dry ingredients to the butter mixture and mix until blended.
- Stir in half the buttermilk to the butter mixture.
- Add remaining dry ingredients and blend well.
- Stir in remaining buttermilk.
- Divide batter between the two prepared pans.
- Bake for 30 minutes then reduce heat to 325 degrees and bake for an additional 30 minutes or until toothpick inserted in middle comes out clean.
- Immediately lift bread out of pans using the over hanging parchment paper and place on cooling rack to cool.
- I use Better Batter’s gluten free flour for all my baking and it already contains xanthan gum. If your gluten free flour does not, and most don’t, you’ll need to add 3 tsp of xanthan gum to the ingredients.
- Place completely cooled gluten free buttermilk banana bread in an airtight container or zip top bag.
- Store on the counter for up to 4 days. This is only a guess as to how long the loaves can be stored on the counter. I usually freeze one loaf.
- Once loaf is completely cool, wrap it tightly in two layers of plastic wrap.
- Wrap a layer of aluminum foil over the plastic wrap.
- Place into zip top freezer safe bag.
- Store in the freezer for up to 6 months.
- Thaw on the counter for a couple of hours before slicing and enjoying.
I make gluten free buttermilk banana bread at least twice a month and it always goes quickly. Not only do the girls want to eat it for a breakfast but they also want it for snacks and any other time they think they can get away with it. 🙂
What’s your favorite way to enjoy bananas?
Have a great day!
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Looking for more Breakfast bread Recipes? Then you need to check out my Recipes: Breakfast board on Pinterest!