This easy, one bowl gluten free banana bread is everything banana bread should be: moist, tender and delicious, packed with banana flavor and not too sweet. Banana bread perfection!

You know how the crumbs from a truly moist quick bread like banana bread can be picked up with the back of a fork? This is that gluten free banana bread. I’d swear that it was the sour cream in the batter, but I’ve also made it with plain Greek yogurt (1:1) in its place and it’s just as good.

The sign of a truly legendary quick bread recipe is when you can alter the ingredients a bit on the margins, and have it still turn out beautifully. This banana bread is, indeed, legendary. Try folding in about 1 cup of whatever mix-ins you love most (chopped walnuts, chopped pecans, chocolate chips, you name it), and it will still turn out. You can even reduce the sugar to 1/2 cup, or raise it to a full cup or more. It will still turn out.

The secret, of course, is what it always is, really: one of my recommended gluten free flour blends, measured by weight (bananas measured by weight, too). Oh, and almost-overripe bananas. Is that two secrets?

Fold in the bananas (and any mix-ins) at the end, since you don’t want to overmix the batter. Then scrape it into a prepared loaf pan, smooth the top, and bake. That’s it. Since this is such a moist quick bread, you really do need to let it cool before slicing it or you may *squish* the loaf a bit as you slice it. If you’re dairy-free, try using Earth Balance buttery sticks in place of the butter, and nondairy sour cream for the sour cream.

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