Gluten Free Banana Bread Recipe

Gluten free banana bread is a moist, flavorful, and wholesome treat perfect for breakfast, snacking, or dessert. Whether you’re gluten-intolerant or simply choosing to cut back on wheat, this recipe delivers rich banana flavor and a soft, tender crumb without sacrificing taste or texture. Using naturally gluten-free flours and ripe bananas, this easy recipe comes together in just a few steps. Plus, it’s customizable—add nuts, chocolate chips, or your favorite spices. If you’ve been searching for a delicious, no-fuss banana bread that just happens to be gluten free, this is the perfect recipe for your baking list.

Why You Will Love This Gluten Free Banana Bread Recipe

Why You Will Love This Gluten Free Banana Bread Recipe

This gluten free banana bread is not only simple to make, but it also tastes just like traditional banana bread—if not better. It’s incredibly moist, packed with banana flavor, and doesn’t crumble like many gluten-free baked goods. You’ll love how versatile it is—perfect for freezing, gifting, or enjoying warm out of the oven with a pat of butter. It’s a family-friendly recipe that even non-gluten-free eaters rave about.

Preparation Process Of Gluten Free Banana Bread Recipe

To make gluten free banana bread, you start by mashing overripe bananas in a bowl. Combine with wet ingredients like eggs, oil, and vanilla extract. In another bowl, mix dry ingredients including gluten-free flour and leavening agents. Combine both mixtures until just blended. Pour into a greased loaf pan and bake until a toothpick comes out clean. Let it cool before slicing.

Step By Step Instructions

Preheat Oven & Prep Pan: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.

Mash Bananas: In a large mixing bowl, mash ripe bananas until smooth. Use a fork or potato masher for best results.

Combine Wet Ingredients: Add eggs, melted coconut oil, brown sugar, vanilla extract, and milk to the mashed bananas. Whisk until well combined.

Mix Dry Ingredients: In a separate bowl, whisk together gluten-free flour, baking soda, baking powder, salt, and cinnamon until evenly blended.

Combine Wet & Dry: Gradually fold dry ingredients into the wet banana mixture. Stir just until no streaks of flour remain—do not overmix.

Pour Batter Into Pan: Transfer the batter into the prepared loaf pan. Smooth the top with a spatula to ensure even baking.

Bake the Bread: Place the pan in the center of the oven and bake for 50–60 minutes. Check doneness with a toothpick—it should come out clean.

Cool & Slice: Let the bread cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing and serving.

How to Serve?

• Warm with a spread of butter
• Toasted with nut butter
• With a drizzle of honey or maple syrup
• As a base for French toast
• Topped with Greek yogurt and berries

Tips & Variations

Nutrition

1. Calories: 210
2. Carbohydrates: 30g
3. Protein: 3g
4. Fat: 9g
5. Fiber: 2g
6. Sugar: 12g
7. Sodium: 180mg

Recipe Card

Gluten Free Banana Bread Recipe

Recipe by Rachael rayCourse: Banana Bread Recipe

Servings

10

servings

Prep time

10

minutes

Cooking time

55

minutes

Calories

210

kcal

This gluten free banana bread is a delightful, moist loaf that satisfies every craving without using wheat flour. Ideal for gluten-intolerant individuals or those opting for healthier baking alternatives, it’s packed with natural banana sweetness and a comforting cinnamon aroma. Easy to make and requiring just basic pantry ingredients, it’s a great go-to for breakfast or snacking. The recipe is adaptable with optional add-ins like nuts or chocolate chips. Whether you’re baking for yourself or others, this banana bread is sure to impress with its classic flavor and tender, gluten-free texture.

Ingredients

• Ripe bananas

• Gluten-free all-purpose flour

• Baking soda

• Baking powder

• Salt

• Ground cinnamon

• Eggs

• Coconut oil or unsalted butter (melted)

• Brown sugar or coconut sugar

• Vanilla extract

• Milk (dairy or dairy-free alternative)

Directions

• Preheat Oven & Prep Pan: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
• Mash Bananas: In a large mixing bowl, mash ripe bananas until smooth. Use a fork or potato masher for best results.
• Combine Wet Ingredients: Add eggs, melted coconut oil, brown sugar, vanilla extract, and milk to the mashed bananas. Whisk until well combined.
• Mix Dry Ingredients: In a separate bowl, whisk together gluten-free flour, baking soda, baking powder, salt, and cinnamon until evenly blended.
• Combine Wet & Dry: Gradually fold dry ingredients into the wet banana mixture. Stir just until no streaks of flour remain—do not overmix.
• Pour Batter Into Pan: Transfer the batter into the prepared loaf pan. Smooth the top with a spatula to ensure even baking.
• Bake the Bread: Place the pan in the center of the oven and bake for 50–60 minutes. Check doneness with a toothpick—it should come out clean.
• Cool & Slice: Let the bread cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing and serving.

Recipe Video

Notes

• Always check that your gluten-free flour blend contains xanthan gum or add 1/2 tsp if not.
• Let the bread cool completely before slicing to avoid crumbling.
• For extra sweetness, add an extra banana or increase the sugar slightly.
• You can freeze the loaf for up to 2 months; slice before freezing for easy grab-and-go servings.

FAQs

Conclusion