Browned butter, ripe bananas, a maple glaze and toasted pecans combine to make an unforgettable gluten free banana bread.
I love classic banana bread, but this version takes it up a notch. The browned butter adds a toasty, nutty depth, the bananas keep the loaf tender, and the maple glaze finishes it with a silky sweetness.
This gluten free banana bread is moist and full of balanced flavors. It adapts well to most 1:1 gluten free flour blends, so you can use what you already have in the pantry.
This recipe isn’t the absolute fastest, but it’s worth the extra steps if you want a loaf you’d be excited to serve at brunch or bring to guests. The result is indulgent, approachable, and keeps well.
Pro tip: This batter also makes excellent muffins—one reader tested that and loved them.
Tips for Browning Butter
Browning butter requires attention. Heat it over medium and swirl occasionally — it will bubble, then calm and release a nutty aroma as the milk solids turn golden. Remove it from the heat at that point and let it cool to room temperature. Use real butter (not margarine) and be sure it has cooled before adding to chilled ingredients.
Gluten Free Banana Bread with Browned Butter and Maple Glaze
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Ingredients
- ½ cup unsalted butter
- ½ cup brown sugar
- ¼ cup white sugar
- 2 large eggs room temperature
- 2 medium-large overripe bananas
- 1 ½ teaspoons vanilla
- ½ cup sour cream
- 1 ¾ cup gluten free flour 210 grams
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup pecans chopped and toasted
- 1 tablespoon unsalted butter browned
- 1 cup powdered sugar
- 1 tablespoon water
- ¾ teaspoon maple flavoring
- salt to taste
Equipment
- 1 loaf pan (roughly 8½ x 4½ or similar)
- Mixing bowls and a whisk or mixer
- Small saucepan for browning butter
Method
- Preheat the oven to 350°F (175°C). Grease or line your loaf pan.
- Brown ½ cup unsalted butter in a small saucepan over medium heat for 5–7 minutes. Swirl the pan occasionally and watch closely—when the bubbling quiets, the butter smells nutty and the solids turn golden, remove from heat and let cool to room temperature. Reserve 1 tablespoon of browned butter for the glaze, if you like.
- In a mixing bowl or stand mixer, combine the cooled browned butter with brown sugar and white sugar and mix until combined.
- Add the eggs and beat until smooth.
- Mash the bananas until smooth, then add them along with the vanilla and sour cream. Mix until smooth.
- Add the gluten free flour, baking soda, salt, and toasted pecans. Mix on low until just combined.
- Pour batter into the prepared loaf pan and bake at 350°F for 40–45 minutes, until a toothpick inserted into the center comes out clean.
- Cool the loaf in the pan for 5 minutes, then transfer to a rack to cool.
- If you haven’t set aside browned butter for the glaze, brown 1 tablespoon now and let it cool or melt if solid. Whisk the browned butter, powdered sugar, water, maple flavoring and a pinch of salt together until smooth. Adjust with more powdered sugar or water for desired consistency.
- Spread the maple glaze over the cooled bread and sprinkle with extra toasted pecans if desired. Slice and store leftovers in an airtight container.
Nutrition
Notes
I find this recipe forgiving with flour choice—King Arthur Measure for Measure, Bob’s Red Mill 1:1, or Cup4Cup work well. Measure by weight when possible for best consistency.
If you have a nut allergy, omit the pecans.
Tried this recipe?
Let us know how it went!