Gluten-Free Sheet Pan Banana Bread

An overhead image of a sheet pan of warm, freshly baked gluten-free banana bread cut into slices

5 from 4 votes

Gluten-Free Sheet Pan Banana Bread

Soft, moist, and full of banana flavor, this healthy, gluten-free banana bread is so incredibly easy to make that you only need one bowl and ten minutes to get it into the oven!

Prep Time10

Cook Time30

Rest Time5

Total Time45

Course: Breakfast, Snack

Cuisine: American

Servings:

Calories: 169kcal

Author: Kitrusy

Ingredients

3 large overripe bananas
2 large eggs
1/3 cup raw cane sugar finely blended
1 tbsp molasses unsulphured
2-3 tbsp Whole Milk or any dairy-free milk substitute
2 tbsp extra light olive oil or any mild oil of choice
2 tsp vanilla extract
2 tsp banana extract
1 tsp cinnamon powder
1/4 tsp Ground Nutmeg
1/4 tsp Himalayan salt
3 cups blanched almond flour
2 tbsp potato starch or 1/4 cup tapioca flour
1 tsp baking soda
1 tsp baking powder

Instructions

Preheat oven to 350°F and grease a 9"x13" pan with oil or butter (see notes)
Mash and mix together the bananas, eggs, sugar, molasses, salt, olive oil, vanilla and banana extracts, milk, cinnamon, and nutmeg in a bowl until smooth. If preferred you can use a hand mixer for this step.
3 large overripe bananas, 2 large eggs, 1/3 cup raw cane sugar, 1 tbsp molasses, 2-3 tbsp Whole Milk, 2 tbsp extra light olive oil, 2 tsp vanilla extract, 2 tsp banana extract, 1 tsp cinnamon powder, 1/4 tsp Ground Nutmeg, 1/4 tsp Himalayan salt
Add the dry ingredients (almond flour, baking powder, baking soda, potato starch) and mix until just combined and there are no dry lumps remaining (you can also use a hand mixer if preferred for this step as well)
3 cups blanched almond flour, 2 tbsp potato starch, 1 tsp baking soda, 1 tsp baking powder
Pour your batter into your greased pan and bake your banana bread at 350°F for 25-30 min until a toothpick inserted comes out completely clean and has no crumbs or wetness on it. If using a smaller pan, you'll need to bake it longer.
Once done, remove your banana bread from the oven and allow it to cool for 5 minutes before attempting to remove it from the pan. Cool for at least 10 minutes before cutting.
Store leftovers in a cool, dry place in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to one week. To freeze, allow the banana bread to cool to room temperature before slicing into portions and wrapping in cling wrap or storing in ziplock bags (with the air removed) for up to four months.

Notes

I've found this recipe works best in a sheet pan. If you'd like to use a small loaf pan you will need to bake it for longer and may need to tent the top to keep it from browning too much before the inside cooks.

Nutrition