If you’ve tried making gluten free banana bread only to find it flat and dense instead of light and fluffy, you’re not alone. Gluten free baking can be tricky, and banana bread is no exception. The lack of gluten means you need to use other ingredients and techniques to get lift and structure in your loaf. Keep reading to find out the most common reasons gluten free banana bread doesn’t rise and how to fix it!
Not Enough Leavening Agents
One of the main roles of gluten in baking is to trap the gas produced by leavening agents like baking powder, baking soda, yeast, and eggs. This allows batters and doughs to rise. When you remove gluten from a recipe, you need to increase the leavening agents to compensate. Banana bread typically gets most of its rise from baking soda or baking powder. Here are some tips for making sure you use enough:
- Use 1 1/2 teaspoons baking powder or 1/2 teaspoon baking soda per 1 cup of flour
- Be sure to use aluminum-free baking powder, which works better than traditional baking powder
- Activate the baking soda by mixing it with an acidic ingredient like lemon juice or vinegar
- Allow enough time for the chemical leavening to work by letting the batter rest for at least 15 minutes before baking
You can also get extra lift by whipping 2-3 egg whites until stiff peaks form and gently folding them into the batter at the end.
Dense Flour Blend
Gluten free flours lack the elasticity of wheat flour and can result in dense baked goods. Choose a flour blend that is light and airy. Some good options include:
- Blends made with tapioca flour, potato starch, arrowroot, and white rice flour
- Superfine brown rice flour
- Almond flour or almond meal
- Coconut flour mixed with other flours
Stay away from dense flours like whole grain or chickpea flour. Be sure to sift or whisk flours before using to incorporate air.
Overmixing
It’s important not to overmix gluten free batters. Without gluten, there is nothing to form elastic strands that trap air bubbles. Overbeating will deflate existing air pockets in the batter. Mix wet and dry ingredients just until there are no streaks of flour left.
Not Enough Liquid
Gluten free flours tend to be more absorbent than wheat flour. If a batter is too thick, it won’t flow freely and allow air bubbles to expand. This can result in a squat, dense loaf. Try adding an extra egg or 1-4 tablespoons of milk if your batter seems too thick.
Incorrect Pan Size
Using a pan that is too large will prevent the batter from rising up high as it bakes. Opt for an 8×4 inch or 9×5 inch loaf pan. Make sure to grease it well to prevent sticking.
Too Low Oven Temperature
Slow baking gives air bubbles too much time to pop before the batter sets. Bake gluten free banana bread at 350°F to set the structure quickly. You can reduce the temperature to 325°F if the top is browning too fast.
Not Preheating the Oven
Starting in a cold oven inhibits rise right from the beginning. Always preheat your oven fully before baking gluten free breads.
Opening the Oven Door Too Early
A sudden change in oven temperature can cause air bubbles in gluten free breads to collapse. Resist opening the oven door until at least 45 minutes into baking.
Neglecting Crumb Coat
A crumb coat is a thin layer of glaze or streusel topping spread on loaf breads about halfway through baking. It protects the structure and helps seal in moisture. Try brushing banana bread with milk or melted butter and sprinkling with cinnamon and sugar at the 30 minute mark.
Improper Cooling
The cooling process continues to set the structure of gluten free bread. Allow bread to cool completely in the pan on a wire rack before slicing. Cutting in too soon can deflate the bread and result in a gummy texture.
Solutions and Substitutions
Here is an at-a-glance chart summarizing the common causes of flat gluten free banana bread and how to fix them:
| Problem | Solution |
|---|---|
| Not enough leavening | Use 1 1/2 tsp baking powder or 1/2 tsp baking soda per cup of flour. Let batter rest before baking. |
| Dense flour blend | Use a lighter flour blend. Sift flours before using. |
| Overmixing | Mix just until combined and no flour streaks remain. |
| Too little liquid | Increase eggs or liquid by 1-4 tablespoons until a pourable consistency. |
| Wrong pan size | Use 8×4 or 9×5 inch loaf pan. Grease well. |
| Oven temperature too low | Bake at 350°F. Reduce to 325°F if browning too quickly. |
| Didn’t preheat oven | Always preheat oven fully before baking. |
| Opened oven door too soon | Don’t open oven for at least 45 minutes. |
| No crumb coat | Brush with glaze or topping halfway through baking. |
| Cut too soon | Allow to cool completely in pan before slicing. |
Tips for Height
Here are some additional tricks to help give your gluten free banana bread maximum lift and rise:
- Replace 1/4 cup flour with cornstarch or tapioca starch
- Fold in 1-2 stiffly beaten egg whites at the end
- Use brown sugar instead of white to retain more moisture
- Swap whole eggs for 3 egg whites whisked with 2 tablespoons water
- Add 1 teaspoon apple cider vinegar for extra lift
- Gently fold in chocolate chips or nuts instead of mixing them in
- Shape batter in an oval or round cake pan for a higher rise
- Let finished bread cool upside down on a bottle or can
The Perfect Recipe
This recipe consistently yields a tall, moist gluten free banana bread with great texture:
Ingredients
- 3 large ripe bananas, mashed (about 1 1/4 cups)
- 1/2 cup coconut oil or butter, melted and cooled slightly
- 2 large eggs
- 1/4 cup milk or water
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 cup brown sugar
- 1 1/2 cups gluten free flour blend
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips or chopped walnuts (optional)
Instructions
- Preheat oven to 350°F. Grease a 8×4 inch loaf pan and dust with cocoa powder or flour.
- In a medium bowl, mash the bananas. Whisk in the oil, eggs, milk, vinegar, vanilla and brown sugar.
- In a large bowl, sift together the flour blend, baking soda and salt.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
- Gently fold in chocolate chips or nuts if using.
- Pour the batter into the prepared pan and bake for 55-65 minutes, until a toothpick inserted in the center comes out clean.
- Allow bread to cool in the pan on a wire rack for at least 1 hour before slicing.
Storing and Freezing
Gluten free baked goods tend to dry out faster than regular wheat versions. Here are some storage tips:
- Store completely cooled banana bread in an airtight container or bag at room temperature for 2-3 days.
- Refrigeration can extend shelf life to 5-7 days.
- Freeze slices in a freezer bag for 2-3 months.
- Thaw frozen banana bread overnight in the fridge or a few hours at room temperature.
Other Gluten Free Bread Options
While banana bread is a favorite, there are many other gluten free bread recipes you can try:
- Pumpkin bread
- Zucchini bread
- Cornbread
- Irish soda bread
- Flourless nut and seed bread
- Chocolate or vanilla loaf cakes
The same principles apply. Adjust leavening, liquids and flours as needed while avoiding overmixing. With some trial and error, you can create all kinds of delicious gluten free breads that rise up tall instead of staying flat as a pancake.
