Tag

gluten-free flour

Browsing
Dairy-Free

Best Ever Gluten-Free Vanilla Cupcakes

By
close up image of a gluten-free vanilla cupcake with vanilla frosting and rainbow sprinkles.

We all need a solid vanilla cupcake recipe in our back pocket when the occasion arises. For me, this occasion my son’s upcoming 2nd birthday party (time flies!). But for you, this could be a birthday party, baby shower, holiday party, or a simple Tuesday night when you’re craving something sweet.

Now you might be wondering, what makes these gluten-free cupcakes the best ever?? Well, for one very simple reason. They taste identical to their non gluten-free counterparts. Meaning, those with celiac disease or a gluten allergy/intolerance can enjoy these perfect vanilla cupcakes with everyone else. So no one will feel left out or dissatisfied!

Why You’ll Love This Recipe

  • Pantry Staples: This recipe’s ingredients are all items you may have right on hand in your pantry which will make this a super easy vanilla cupcake recipe to put together!
  • Classic Vanilla Cupcake Taste: This gluten-free cupcake tastes exactly like a classic vanilla cupcake so no need to worry about anyone missing out on this sweet treat!
  • Versatile and Customizable: Feel free to use dairy-free milk and dairy-free butter for these cupcakes! You can also use egg replacement to make these vegan! If taking this option, I recommend the Earth Balance Vegan Buttery Sticks and Elmhurst Almond Milk. You can also add any cupcake toppings like sprinkles, cupcake jams or toppers to make them special for any birthday or holiday event!
gluten-free vanilla cupcakes on a table with vanilla frosting and rainbow sprinkles on top.

What You’ll Need

All Purpose Gluten-Free Flour: I swear by the Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour for all my gluten-free baking needs. It does a perfect job at keeping your bakes together, and mimicking the taste and texture of regular all purpose flour. Though you can definitely use whatever brand of all purpose gluten-free flour you prefer! I’ve also tried King Arthur and Nature’s Promise gluten-free flour blends, and they work great as well. Make sure your gluten-free flour contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum to the dry ingredients.

Butter: I used non-dairy butter, but any butter will work in this recipe. Salted or unsalted butter won’t make much of a difference either, so use whichever you have on-hand! Just remember to bring it to room temperature first, so that it’s soft.

Sugar: White sugar or cane sugar both work well in these gluten-free vanilla cupcakes. You can try using either coconut sugar or maple sugar in its place for a slightly healthier recipe, though I haven’t had the chance to test these options myself yet.

Eggs: These eggs will be the binder that holds the batter together for these cupcakes. Make sure that they’re room temperature. Room-temperature eggs are important because they’ll ensure that your cupcakes rise and have a nice fluffy texture!

Vanilla Extract: this will add the perfect balance of sweetness and warm vanilla flavor these vanilla cupcakes need.

Milk: Feel free to use your favorite non-dairy milk if you’d like! The milk will also help to make sure your cupcakes have a nice fluffy texture!

a bite taken out of a gluten-free vanilla cupcake with vanilla frosting and rainbow sprinkles.

How to Make The Best Gluten-Free Vanilla Cupcakes

  1. Prepare your dry and wet ingredients: Whisk together the gluten-free flour, baking powder, baking soda, and salt. In a separate bowl, beat together the butter and sugar with either a hand or stand mixer until fluffy. Beat in one egg at a time, then add the vanilla extract.
  2. Bake Your Cupcakes: Once you’ve slowly combined your wet and dry ingredients into a batter, fill your cupcake liners and bake cupcakes for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
  3. Frost Your Cupcakes: Make the frosting by adding all of the frosting ingredients to a large bowl and beating with either a hand or stand mixer until light and fluffy. Once they’ve cooled, decorate with frosting and sprinkles if you’d like!
  4. Pack & Store: Store cupcakes in an airtight container at room temperature for up to 3 days.

Top Tips

  • Beat the butter and sugar together really well in the third step of this recipe. The goal is to introduce as much air to the mixture as possible. This will result in a lighter and fluffier gluten-free vanilla cupcakes!
  • Use an ice cream scoop or large cookie scoop to fill your cupcake molds. This simple trick makes filling your vanilla cupcake tin much quicker and easier. This also guarantees even-sized cupcakes that will bake at the exact same rate!
  • Sub the vanilla frosting for a cream cheese frosting instead! To do this, replace the butter with 1/4 cup butter plus 1/2 cup softened cream cheese. Whip all ingredients together just as you would the vanilla frosting, then spread over your cooled gluten-free vanilla cupcakes.

Adjust This Recipe To Your Dietary Needs

Make it Dairy-Free: Use dairy-free butter and non-dairy milk to make these gluten-free and dairy-free vanilla cupcakes! If taking this option, I recommend the Earth Balance Vegan Buttery Sticks and Elmhurst Almond Milk.

Make it Vegan: For vegan vanilla cupcakes, follow the same modifications as you would for the dairy-free version above. Then, use your favorite vegan egg replacement in place of the eggs – I recommend this one from Bob’s Red Mill.

close up image of a gluten-free vanilla cupcake with vanilla frosting and rainbow sprinkles.
5 from 2 votes

Best Ever Gluten-Free Vanilla Cupcakes

I don't mean to brag, but these gluten-free vanilla cupcakes are truly the best ever! Perfectly soft, fluffy, sweet, and moist (sorry if that word makes you cringe!). Whip up a batch of these gluten-free cupcakes for your next party as a fun treat even gluten-eaters will love.
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 servings

Equipment

  • 1 large bowl
  • 1 medium bowl
  • 1 hand or stand mixer
  • 1 cupcake tin

Ingredients

  • 1 1/2 cups all purpose gluten-free flour see Notes
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter softened
  • 2/3 cup sugar
  • 2 large eggs at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup milk

For the vanilla frosting:

  • 2 1/2 cups powdered sugar
  • 1/2 cup butter softened
  • 1-2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  • Preheat oven to 350° Fahrenheit and line a cupcake pan with cupcake liners.
  • In a medium bowl, whisk together the gluten-free flour baking powder, baking soda, and salt.
  • In a large bowl, beat together the butter and sugar with either a hand or stand mixer until fluffy. Beat in one egg at a time, then add in the vanilla extract.
  • With your mixer on low speed, add 1/3 of the flour mixture into the butter mixture, then about half of the milk. Then, add in another 1/3 of the flour mixture, then the remaining milk, then the remaining flour mixture.
  • Once batter is fully combined, transfer ¼ cup of batter into each cupcake mold. Bake cupcakes for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
  • Remove cupcakes from oven and transfer to a wire rack to cool completely before frosting.
  • Make the frosting by adding all frosting ingredients to a large bowl and beating with either a hand or stand mixer until light and fluffy.
  • Once cupcakes have cooled, decorate with frosting and sprinkles if you’d like.

Notes

Make sure your gluten-free flour contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum to the dry ingredients.
Store cupcakes in an airtight container at room temperature for up to 3 days.

Nutrition

Serving: 1cupcake | Calories: 346kcal | Carbohydrates: 48g | Protein: 2.3g | Fat: 15g | Sugar: 37g

View Post
By
Desserts

The BEST Fluffy Gluten-Free Cinnamon Rolls

By
Overhead image of gluten-free cinnamon rolls in a baking dish with cream cheese frosting on top.

These homemade gluten-free cinnamon rolls creates deliciously sweet and fluffy buns with pull-apart edges and a soft cinnamon sugar center. With a perfectly tender texture, these cinnamon rolls are sure to be a hit, great for Christmas brunch or any special occasion and can also be made dairy-free!

Maybe I just have a sweet tooth, but I don’t know if there’s anything better than homemade freshly baked cinnamon rolls fresh out of the oven! These gluten-free cinnamon rolls are tender, soft, sweet, fluffy and taste absolutely incredible. Perfect for your holiday mornings, brunch, or any occasion!

Why You’ll Love These Gluten-Free Cinnamon Rolls

  • Soft & Fluffy Texture: These gluten-free cinnamon rolls straight out of the oven will leave you wanting more!
  • Sweet & Warm Filling: Who doesn’t love a good cinnamon flavor? These cinnamon rolls combined with the spice of cinnamon & the sweetness of brown sugar creates the perfect filling!
  • Great For Sharing: This is the perfect gluten-free dessert to share with your families and friends!
gluten-free cinnamon rolls in a baking dish, one being removed from the dish.

What You’ll Need To Make Gluten-Free Cinnamon Rolls

  • Gluten-Free Bread Flour: I recommend using King Arthur Gluten-Free Bread Flour (I buy it on Amazon). If you can’t find gluten-free bread flour, then you can use gluten-free all purpose baking flour in its place. However, bread flour yields fluffier and softer rolls!
  • Yeast: You’ll need to get your hands on some active dry yeast which will give a beautiful rise to these cinnamon rolls.
  • Eggs: Eggs will hold the batter together and ensure the perfect texture.
  • Milk & butter: I used non-dairy but if you don’t want dairy-free rolls, just use regular milk and butter!
  • Sugar & Powdered Sugar: I used regular white sugar, but see “Tips” section for alternatives.
  • Cinnamon: What’s a cinnamon roll without the cinnamon? This will be key for the filling!
  • Baking Powder: This will help along with the yeast to give a beautiful rise to the gluten-free cinnamon rolls!
  • Vanilla Extract: Along with the sugar, this will enhance the sweet flavor that will make these cinnamon rolls so good!

How To Make Homemade Gluten-Free Cinnamon Rolls

  1. Make The Dough: Start by warming your milk to about 110° Fahrenheit in a medium bowl. With the electric mixer running on medium speed, slowly add the milk mixture into the flour mixture. Add the egg and egg yolk once the wet and dry ingredients are almost completely combined. Continue mixing to incorporate the eggs into the dough.
  2. Make The Filling: Combine your filling ingredients and add the filling to the dough first by spreading the softened butter over the dough in an even layer. Then, evenly sprinkle the brown sugar on top of the butter and the cinnamon on top of the brown sugar.
  3.  Bake The Cinnamon Rolls: Once the oven is hot, bake the cinnamon rolls for 25-30 minutes or until they’re golden brown on top.
gluten free cinnamon rolls dough in a bowl.
gluten free cinnamon roll dough rolled out on a table.

Tips & Adjustments When Making These Gluten-Free Cinnamon Rolls

  • Sugar Substitutions: If you want to make these homemade gluten-free cinnamon rolls lower in sugar, you can sub the white sugar & powdered sugar with Lankanto.
  • Egg Replacements: Want to make these cinnamon rolls vegan? You can try using silken tofu, flax eggs or powdered egg replacers instead of regular eggs!
  • Room Temperature Butter: The secret to super tender homemade cinnamon rolls is room-temperature butter beaten into the dough. This technique works best if the butter is very soft.
  • Storage: These rolls will stay good at room-temperature for up to 2 days, in the fridge for up to a week, and in the freezer for up to 2 months.
gluten-free cinnamon roll on a plate with a fork.

FAQ’S

  • Can I Make These Vegan?: Yes! Feel free to replace the eggs with silken tofu, flax eggs, or your favorite egg replacer instead!
  • Do I Need To Start Over If My Yeast & Milk Mixture Do Not Become Frothy?: Yes, the mixture frothing ensures that the cinnamon rolls will rise properly before baking and once completed ensures that your cinnamon rolls have that soft and fluffy texture.
  • Can I Add Extra Mix-Ins?: Yes! Feel free to add any of your favorite nuts or spices to the filling!
Overhead image of gluten-free cinnamon rolls in a baking dish with cream cheese frosting on top.
5 from 2 votes

Gluten-Free Cinnamon Rolls

This gluten-free cinnamon rolls recipe creates deliciously sweet and fluffy buns with pull-apart edges and a soft cinnamon sugar center. With a perfectly tender texture, these cinnamon rolls can also be made dairy-free!
Print Pin Rate
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 9 servings

Ingredients

For the dough:

  • 1 cup warm milk 110 degrees Fahrenheit
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup sugar
  • 1/4 cup butter melted
  • 1 egg plus 1 egg yolk at room temperature
  • 3 cups gluten-free bread flour plus more for rolling
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

For the filling:

  • 1/4 cup butter softened
  • 3/4 cup brown sugar
  • 2 tablespoons cinnamon

For the cream cheese frosting:

  • 1/2 cup cream cheese softened
  • 2 tablespoons butter softened
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract or vanilla bean paste

Instructions

  • Start by warming your milk in a medium bowl to about 110° Fahrenheit. Do this in either the microwave for about 30-40 seconds, or over low heat on the stove for 2 minutes.
  • Once milk is warm, add the active dry yeast, sugar, and melted butter. Give it a gently whisk to combine, then let that sit for a couple minutes while you continue on with the recipe.
    gluten-free-cinnamon-rolls-step-1
  • To the bowl of an electric mixer fitted with the dough hook attachment, add the gluten-free bread flour, baking powder, baking soda, and salt. Turn the mixer on low until the dry ingredients are combined.
  • With the electric mixer running on medium speed, slowly add the milk mixture into the flour mixture. Once the wet and dry ingredients are almost completely combined, add in the egg and egg yolk. Continue mixing to incorporate the eggs into the dough.
    gluten-free-cinnamon-rolls-step-3
  • Once the eggs are incorporated, turn the mixer on high speed and mix the dough for 5 minutes, until the dough is smooth and comes together in a ball.
    gluten-free-cinnamon-rolls-step-4
  • Generously flour a work surface with the gluten-free bread flour, then press the dough on top of the flour and press/roll into a 9×13-inch rectangle.
  • Add the filling by spreading the softened butter over the dough in an even layer. Then, evenly sprinkle the brown sugar on top of the butter and the cinnamon on top of the brown sugar. Carefully take the long end and roll the dough up into a tight log. Slice the log into 7-8 cinnamon rolls, each about 2 inches thick.
  • Then, place the cinnamon rolls in a greased 9×9-inch baking dish and tightly cover the dish with plastic wrap. Place the rolls in a warm place (by a window, in a proving drawer, in the oven with the light on, etc) to rise for about 1 hour.
    gluten-free-cinnamon-rolls-step-7
  • After the hour is up, remove the plastic wrap from the baking dish and preheat your oven to 350° Fahrenheit. Once the oven is hot, bake the cinnamon rolls for 25-30 minutes or until they’re golden brown on top. Remove the rolls from the oven and let them cool while you make the icing.
  • To make the cream cheese frosting, add the cream cheese, butter, powdered sugar, and vanilla extract to the bowl of an electric mixer and beat until it’s smooth and fluffy. Spread the frosting on top of your cinnamon rolls and ENJOY!
    gluten-free-cinnamon-rolls-step-9

Notes

Storage: These rolls will stay good at room-temperature for up to 2 days, in the fridge for up to a week, and in the freezer for up to 2 months.
*Nutrition facts reflect that of one plain cinnamon roll, without cream cheese frosting.

Nutrition

Serving: 1serving | Calories: 280kcal | Carbohydrates: 37g | Protein: 3.6g | Fat: 14g | Sugar: 23g

View Post
By
30 Minutes or Less

Single Serve Cinnamon Roll (gluten-free!)

By

Yup, I’m one of those people that need a sweet treat at the end of EVERY day. And if I don’t have an already-made dessert on hand, like my healthy brownie batter bark or 4-ingredient date caramels, I have no choice but to run to my kitchen to quickly throw together a single serve dessert recipe. Ones I’ve been loving lately are my gluten-free mug cake (especially with my birthday right around the corner!), or when I want a little extra protein I’ll make my single serve vegan and gluten-free protein cookie. Well, today, I’m thrilled to add this single serve cinnamon roll to my list of favorites!

The thing I love most about this recipe? It requires just 5 ingredients that I almost always have on-hand. It’s also gluten-free, and easily made dairy-free with a couple simple swaps. This single serve cinnamon roll is truly one of those recipes you’ll come back to time and time again. Because.. let’s face it, we’re always craving cinnamon rolls, but never have the time to bake a whole batch!

overhead image of a single serve gluten-free cinnamon roll in a ramekin.

What You’ll Need to Make This Recipe

  • Gluten-Free Flour: Use self-rising gluten-free flour or a mix of all-purpose gluten-free flour and baking powder to achieve the perfect rise and fluffy texture. This keeps the cinnamon roll gluten-free without compromising on taste. Or, if you’re not gluten-free, you can use any self-rising all purpose flour to make your cinnamon roll.
  • Yogurt: Yogurt adds moisture and helps bind the dough, creating a soft and tender cinnamon roll. Feel free to use non-dairy yogurt to make this recipe vegan!
  • Butter: Softened butter adds richness and that classic buttery cinnamon roll flavor. You can substitute with vegan butter to keep the recipe dairy-free.
  • Sugar: Divided into the dough and filling, sugar sweetens the cinnamon roll and caramelizes slightly when baked, creating a deliciously gooey center. YUM!
  • Cinnamon: A must-have for cinnamon rolls, cinnamon adds that warm, spicy kick to the filling, making each bite irresistible.

How to Make a Single Serve Cinnamon Roll

  1. Preheat and Prepare: Start by preheating your oven to 350°F and lightly grease a small ramekin. This helps ensure your cinnamon roll bakes evenly and doesn’t stick.
  2. Make the Dough: In a small mixing bowl, combine the flour, yogurt, and a bit of sugar until a sticky dough forms. If it’s too dry, add a bit more yogurt. Roll the dough out on a floured surface to form a small rectangle.
  3. Add the Filling: Spread softened butter over the dough and sprinkle with the remaining sugar and cinnamon. Roll up the dough tightly, starting from the short end, and place it into your prepared ramekin.
  4. Bake: Bake in the oven for 15-18 minutes until lightly golden. Let it cool for a few minutes before serving with a glaze or enjoy it plain for a quick and easy treat.
single serve gluten-free cinnamon roll in a ramekin.

Can I Make This in The Microwave?

Yes, you can! If you’re short on time, make this single-serve cinnamon roll in the microwave. Simply place the rolled-up dough in a microwave-safe mug or ramekin and microwave on high for about 1-1.5 minutes. Be sure to watch it closely, as microwaves can vary.

Make a Vegan Cinnamon Roll

To make this cinnamon roll vegan, use a non-dairy yogurt and plant-based butter. The rest of the ingredients are already plant-based, making it a simple swap without sacrificing flavor or texture!

4.50 from 8 votes

Single Serve Cinnamon Roll (gluten-free!)

This single serve cinnamon roll is the perfect quick dessert or snack, made with just five simple ingredients you likely already have on-hand. It’s gluten-free, can be made vegan, and comes together in under 20 minutes. Indulge in a warm, gooey, and totally delicious cinnamon roll without the fuss of making a whole batch!
Print Pin Rate
Prep Time: 3 minutes
Cook Time: 15 minutes
Total Time: 18 minutes
Servings: 1 serving

Ingredients

  • 1/2 cup self-rising (gluten-free) flour, or 1/2 cup all purpose flour PLUS 1/2 teaspoon baking powder
  • 1/4 cup yogurt (feel free to use non-dairy yogurt)
  • 1 tablespoon butter, softened (or vegan butter)
  • 3 tablespoons sugar, divided
  • 1 teaspoon cinnamon

Instructions

  • Preheat oven to 350° Fahrenheit and lightly grease a small ramekin.
  • Add the ½ cup of self-rising flour, ¼ cup of yogurt, and 1 tablespoon sugar to a small mixing bowl. Mix together until a dough forms. If the dough seems too dry, add an additional 1 tablespoon of yogurt. The dough should be sticky, but not too sticky to form into a ball.
  • Lightly flour a kitchen surface and flatten the dough out into a 3×6-inch rectangle on the surface.
  • Spread the 1 tablespoon of butter over the dough, then sprinkle evenly with the remaining 2 tablespoons of sugar then the 1 teaspoon of cinnamon.
  • Roll the dough up, starting from the short end until you’ve formed a cinnamon roll. Transfer the cinnamon roll to your prepared ramekin and gently press down on the top of the cinnamon roll to better fit into the ramekin. Bake for 15-18 minutes, or until lightly golden brown on top.
  • Remove from the oven, let cool for a few minutes then top with either a powdered sugar glaze, maple syrup, or enjoy as-is!
View Post
By
Desserts

4 Ingredient Peach Cobbler (gluten-free!)

By
4 ingredient peach cobbler in a pie dish with two scoops of vanilla ice cream on top.

I made this 4 ingredient peach cobbler for Father’s Day last weekend and let me tell ya, it was a HUGE hit! I even made it gluten-free (see note below), and no one could taste the difference. Now it doesn’t take much scrolling around here to realize that I’m a huge fan of few-ingredient desserts. I’m talkin’ 4 ingredient banana bread, 5 ingredient healthy cookie dough, and 6 ingredient mug cakes. So ya, I’d say this 4 ingredient peach cobbler fits perfectly into that lineup!

4 ingredient peach cobbler in a pie dish with a spoon.

What You’ll Need to Make This Recipe

Fresh Peaches: You’ll need 5-6 large fresh peaches, sliced. Fresh peaches provide the best flavor and texture, but you can also use frozen or canned peaches as an alternative.

Sugar: You can use regular sugar, or swap it for coconut sugar or monkfruit sweetener for a healthier option.

Self-Rising Flour: Use 1 cup of self-rising flour to create the cobbler topping. If you don’t have self-rising flour, you can use all-purpose flour with 1 ½ teaspoons of baking powder added.

Butter: You’ll need ½ cup of melted butter for a rich and flavorful topping. For a dairy-free alternative, substitute with vegan butter or coconut oil.

4 ingredient peach cobbler on a dessert plate with a scoop of vanilla ice cream.

Types of Peach to Use

  • Fresh peaches are ideal for the best flavor and texture. Simply peel, slice, and they’re ready to go.
  • Frozen peaches are a great alternative when fresh peaches are out of season. Thaw and drain them before using.
  • Canned peaches are convenient and work well in this recipe. Make sure to drain them thoroughly before adding to the pan, and leave the sugar out of the filling since canned peaches are already sweetened.
4-Ingredient-Peach-Cobbler-Step-1

Adjust This Recipe to Your Dietary Needs

Make it Gluten-Free: Use self-rising gluten-free all-purpose flour in place of regular self-rising flour.

Vegan Option: Substitute melted butter with vegan butter or coconut oil.

Make it Sugar-Free: Replace regular sugar with monkfruit sugar or your preferred sugar substitute.

4 ingredient peach cobbler in a pie dish with two scoops of vanilla ice cream on top.
5 from 3 votes

4 Ingredient Peach Cobbler (gluten-free!)

This 4 ingredient peach cobbler is the perfect simple yet delicious dessert recipe! Made with fresh summer peaches and a perfectly sweet crumb topping. Whip up this super easy recipe for potluck, parties, or summer bbqs! This recipe even includes gluten-free and vegan options.
Print Pin Rate

Ingredients

For the peach filling:

  • 4-5 fresh peaches, sliced
  • 2 tablespoons sugar

For the cobbler topping:

  • 1 cup self-rising flour, see Notes
  • 1/2 cup sugar
  • 1/2 cup butter, melted

Instructions

  • Preheat the oven to 350° Fahrenheit and lightly grease a 9-inch cake or pie pan. Add the sliced peaches and 2 tablespoons sugar to the prepared pan and mix together.
    4-Ingredient-Peach-Cobbler-Step-1
  • In a medium bowl, mix together the self-rising flour, sugar, and melted butter, to form a crumbly consistency.
  • Add the drained and sliced peaches to the prepared cake or pie pan, then top the peaches with the flour mixture. Do not stir the peaches and flour mixture together, simply layer then flour mixture evenly on top of the peaches.
  • Bake the peach cobbler for 40-45 minutes, or until it’s golden brown on top and the peaches are bubbly. Let it cool out of the oven for 20 minutes before serving with a scoop of vanilla ice cream – YUM!

Notes

  • If you don’t have self-rising flour, you can use all purpose flour and add 1 ½ teaspoons baking powder to the recipe.

    • View Post
    By
    Breakfast

    4-Ingredient Banana Bread (gluten-free!)

    By
    Stacked slices of 4 ingredient banana bread, with a hand lifting the top slice.

    We’ve been on a big banana bread kick in my house. But the problem was… every time I make a new loaf, it’s gone in a couple days! So I needed a quick, easy, and SIMPLE recipe to get in our banana bread fix without spending too much time in the kitchen. *enter 4 ingredient banana bread.*

    And if you’ve been around here a while, you know I’m all about the easy sweet treats! This time last year I went through a huge 5-ingredient edible gluten-free cookie dough phase (major pregancy craving!) and over the summer, I couldn’t stop making my 6-ingredient healthy gluten-free mug cake. There’s just something about having a healthier sweet treat on-hand that leads to happier days and a happier life.

    Something else I always have on-hand? Bananas. I pretty much buy a bunch of bananas every week because, again, we just love them in this house. However, we often find ourselves with a few overly ripe bananas by the end of the week. But thanks to this 4 ingredient banana bread recipe, I always have a way to put them to good use!

    I made my banana bread gluten-free, but you totally don’t have to! This recipe is also naturally dairy-free which I LOVE. And I should mention, it’s easily made refined sugar-free as well. For all dietary swaps, check out the “adjust this recipe to your dietary needs” section below. Happy 4-ingredient baking, friends!

    a slice of 4 ingredient banana bread with a bite taken out.

    What You’ll Need to Make 4 Ingredient Banana Bread

    Bananas: The star of the show! These bananas bring natural sweetness and moisture to the bread. The riper, the better – those speckles on the peel are a sign of maximum flavor.

    Eggs: Eggs play a crucial role in binding the ingredients together, providing structure to the bread. They contribute to the moist and tender texture we all love.

    Brown Sugar: Brown sugar adds a rich caramel flavor and sweetness to the banana bread. It complements the bananas perfectly, creating a delightful depth of taste.

    Self-Rising Flour: The key to keeping it simple! Self-rising flour contains baking powder and salt, eliminating the need for additional leavening agents. It ensures your banana bread rises beautifully. But if you don’t have self-rising flour, feel free to use regular flour instead, then add 1 1/2 teaspoons of baking powder and 1/2 teaspoon baking soda to the recipe!

    Tips and Tricks

    • The riper your bananas, the sweeter and more flavorful your banana bread will be. Don’t shy away from those brown speckles!
    • Mix the ingredients until just combined. Overmixing can affect the texture, so keep it simple and stir until everything is blended.
    • Allow your banana bread to cool slightly in the pan before transferring it to a wire rack. This patience ensures a neater slice and preserves the bread’s texture.
    sliced 4 ingredient banana bread with a knife on the side.

    Adjust This Recipe to Your Dietary Needs

    Make it Gluten-Free: Swap out the self-rising flour for a gluten-free alternative to make this banana bread gluten-free. I used Beth Blends Grain-Free Flour Blend in my 4 ingredient banana bread and it worked great!

    Make it Refined Sugar-Free: Opt for coconut sugar as a substitute for brown sugar for a refined sugar-free option.

    Stacked slices of 4 ingredient banana bread, with a hand lifting the top slice.
    4.22 from 19 votes

    Incredible 4 Ingredient Banana Bread (gluten-free!)

    Baking doesn’t have to be complicated, and this 4 ingredient banana bread proves just that! With one bowl and a handful of simple ingredients, you can whip up a loaf of incredibly moist and delicious banana bread. Best enjoyed as a breakfast, snack, or dessert!
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour
    Servings: 10 servings

    Equipment

    • 1 large bowl
    • 1 9×4-inch loaf pan

    Ingredients

    • 3 large and overripe bananas
    • 2 large eggs
    • 1/2 cup brown sugar
    • 1 1/2 cups self-rising flour see Notes

    Optional Add-Ins

    • 2 teaspoons ground cinnamon
    • 1 teaspoon vanilla extract
    • 1/2 cup chocolate chips

    Instructions

    • Preheat oven to 350° Fahrenheit and grease or line a 9×4-inch loaf pan.
    • Place the bananas in a large bowl and mash well with a fork, until mostly smooth.
    • Add the eggs to the bowl and whisk to combine. Then, add the brown sugar and flour, then mix again until fully combined and no pockets of flour remain.
    • Pour the batter into your prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted down the center of the bread comes out clean.
    • Remove the banana bread from the oven, then let it cool completely before slicing.

    Notes

    If you don’t have self-rising flour, you can use all purpose flour instead. But, if you use all purpose flour, make sure to add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of baking soda to this recipe.

    Nutrition

    Serving: 1slice | Calories: 135kcal | Carbohydrates: 28g | Protein: 3.5g | Fat: 1g | Sugar: 10g
    View Post
    By