If you’ve ever struggled to find a gluten-free banana bread that’s as moist, tender, and flavorful as the real thing, this one’s for you. Made in the Cuisinart Compact Automatic Bread Maker using the gluten-free setting, this loaf comes out perfectly every single time. With ripe bananas, real vanilla bean, and buttery pecans folded in, it’s the kind of simple, homey recipe that makes your kitchen smell like Sunday morning in the South.

The secret? The bread maker does all the work for you while you get to enjoy the aroma of freshly baked banana bread that’s naturally gluten-free and completely foolproof.

What You Need to Make The Well Seasoned Table Gluten-Free Banana Bread

Nonstick cooking spray
Buttermilk
Unsalted butter
Egg
Vanilla bean or pure vanilla extract
Mashed ripe bananas
Celtic sea salt
Sugar in the Raw
King Arthur Gluten-Free Flour
Baking soda
Baking powder
Active dry yeast
Fresh pecans (or walnuts)

How to Make Gluten-Free Banana Bread in the Cuisinart Compact Automatic Bread Maker

Prepare the Pan:
Spray the bread pan and kneading paddle with nonstick cooking spray, then secure the pan inside your bread maker.

Layer the Ingredients:
Add the ingredients in the exact order listed below, this part matters for texture and rise:

Buttermilk
Butter (softened and cut into pieces)
Egg
Vanilla bean or extract
Mashed bananas
Celtic sea salt
Sugar in the Raw
Gluten-free flour
Baking soda
Baking powder
Sprinkle the yeast on top (don’t let it touch the liquid).

Add the Nuts:
Sprinkle chopped pecans evenly across the top before closing the lid.

Set the Machine:
Program your Cuisinart Compact Automatic Bread Maker to:

Program: #6 – Gluten-Free
Color: Medium
Size: 1½-lb loaf
Then press Start — the machine will handle the rest!

Optional Step:
When you hear the mid-cycle beep, you can remove the kneading paddle if you want a cleaner bottom on your loaf.

Cool and Serve:
When baking is complete, carefully remove the bread pan and transfer the loaf to a wire rack. Loosely cover it with plastic wrap to retain moisture and let it cool completely before slicing. This gives you the perfect soft texture and even crumb.

Pro Tip

For the best flavor, use overripe bananas, the kind with brown spots. They add natural sweetness and moisture without needing extra sugar.

Commonly Asked Questions

Can I make this without a bread maker?

Yes, you can! Mix the ingredients in the same order, pour into a greased loaf pan, and bake at 350°F for 55–65 minutes, or until a toothpick comes out clean.

Why can’t the yeast touch the wet ingredients?

In gluten-free recipes, yeast can activate too early if it meets liquid before mixing begins. Keeping it on top ensures even activation during the kneading cycle.

Can I substitute a different flour?

You can, but results will vary. King Arthur’s Gluten-Free Flour has a perfect blend for structure and softness, so it’s the most reliable option.

How should I store gluten-free banana bread?

Keep it in an airtight container for up to 3 days, or slice and freeze it for easy breakfasts later on.

Can I use vanilla extract instead of vanilla bean?

Absolutely! Pure vanilla extract works perfectly. The bean just adds a richer aroma and pretty specks throughout the loaf.

Can I add chocolate chips?

Yes, and you should! Stir in about ½ cup before baking for an extra indulgent twist.