Gluten-Free Banana Bread with Applesauce
Moist and tender banana bread made gluten-free using almond extract and applesauce instead of butter for a lighter texture. The overripe bananas provide natural sweetness while the two-stage baking method creates a beautifully golden crust with a perfectly tender crumb. This healthier version satisfies banana bread cravings for those avoiding gluten without sacrificing flavor or texture. Perfect for breakfast, snacking, or dessert.
Ingredients
Instructions
- 1
Preheat oven and spray loaf pan with nonstick cooking spray
- 2
Combine brown sugar, granulated sugar, applesauce, eggs, and almond extract in large bowl
- 3
Whisk together flour, baking soda, and salt in medium bowl
- 4
Pour dry ingredients into wet ingredients and gently mix until almost combined
- 5
Add mashed bananas and mix until just blended
- 6
Add batter to prepared pan and bake until crust starts forming
- 7
Turn temperature down and continue baking until toothpick inserted in center comes out clean
Tips
Use very ripe bananas with brown spots for maximum sweetness and easy mashing
The two-stage baking creates a perfect crust - don't skip the temperature reduction
Mix just until combined to avoid tough, dense bread
Good to Know
Store covered at room temperature up to 3 days or refrigerate up to 1 week
Can be made 1 day ahead, wrap tightly when completely cooled
Serve at room temperature, optionally warmed briefly
Common Mistakes
Don't overmix batter to avoid dense bread
Use overripe bananas to avoid bland flavor
Don't skip temperature reduction to prevent burning
Substitutions
Gluten-Free Swaps
For non-GF version
Nut-Free Alternatives
General Alternatives
FAQ
Can I make this dairy-free?
Yes, this recipe is already dairy-free using applesauce instead of butter, making it suitable for dairy-free diets.
What if my bananas aren't ripe enough?
Bake unpeeled bananas at 300°F for 15 minutes to ripen them quickly, or add extra sugar to compensate.
How long does this keep?
Store covered at room temperature for 3 days or refrigerate up to 1 week. Can also be frozen for 3 months.