Gluten-Free Banana Bread

Last Updated on April 15, 2022 by Karen

This Gluten-Free Banana Bread is one of my favorite gluten-free baking recipes of all time! It’s a good way to use up ripe bananas, and the recipe is something you can feel good about making and sharing.

Banana bread is something I make often because we always seem to have some bananas hanging around. With this recipe, you can use up those bananas that stayed on the counter a little too long. Homemade banana bread is the best way to start the day or end an afternoon with a cup of dalgona whipped coffee or tea.

I love to serve it fresh out of the oven or toasted slightly with butter for an easy and delicious snack!

This gluten-free banana bread is deliciously moist with a tender crumb and not overly sweet, just as it should be. And you can’t even tell it’s gluten-free!

It’s best to use bananas when they are at their sweetest and ripest, which is when they have developed spots all over. If you notice your bananas are getting soft and you don’t have time to use it right away, peel them and freeze them for use later. It gets a little darker in the freezer, but it’s perfectly fine to thaw and use in recipes. 

This banana bread recipe makes a quick and easy make-ahead breakfast, snack or even dessert and I always seem to have everything I need on hand. Since it makes one loaf, you might considering doubling the recipe if you plan to have one now and save one for later.

Gluten-free banana bread recipe ingredients

This recipe comes together easily with simple ingredients you likely already have in your pantry. 

• Ripe bananas: Use very ripe bananas with lots of black/brown spots for the best flavor. If your bananas are not ripe enough, you can compensate by increasing the amount of sweetener. 
• Gluten-free flour: Different brands of gluten-free flours can produce different results. You might have to try a few and experiment with ones that you like. For me, I like Bob’s Red Mill Gluten Free All Purpose Baking Flour and King Arthur Gluten Free All Purpose Flour.
• Brown sugar: You can also use granulated sugar, but I like the flavor of light brown sugar in this recipe.
• Butter: Make sure the butter is melted and cooled to room temperature before mixing with other wet ingredients. You can also substitute with coconut oil as I mention below.
• Xanthan gum: Most gluten-free flour blends contain xanthan gum, so you might not need to add any. Check the labels to make sure.
• Baking soda: This gives the banana bread a nice dome on top. If you find that your loaf looks flat and doesn’t puff up well, try increasing the baking soda by up to 1/2 teaspoon.
• Eggs: Make sure they are at room temperature.

Scroll down below for full printable recipe with ingredient amounts.

How to make banana bread

This recipe is really easy to make with no mixer or special tools required. You can quickly whip up this super moist gluten-free banana bread in three easy steps and with just a fork and a whisk.

1. Combine wet ingredients together and set aside.
2. Combine the dry ingredients.
3. Add the dry ingredients to the wet and stir until well mixed and bake.

Some tips for this recipe:

• Bake with ingredients that are at room temperature. Cold ingredients do not mix as well with room temperature ingredients.
• Use bananas from the freezer if that’s what you have, just be sure to thaw them out before adding to the mixture. Remember, three bananas equal 1 cup of mashed bananas.
• Check your bread at least 10 minutes before the bake time is up. If it is getting too browned but the bread is not cooked through, place a foil over the top and bake until a toothpick inserted in the center comes out clean.
• Line the loaf pan with parchment paper leaving extra paper folded over the edges of the pan for easy removal.
• Most people complain about a gritty texture in gluten-free baking. If you feel that your baked goods have a grainy texture, try letting the batter rest for about half an hour before baking so that the dry ingredients have time to take up moisture from the wet ingredients.

Can you make this vegan?

Yes! You can replace the eggs with flax eggs. For each flax “egg”, combine 1 tablespoon of flaxseed meal and 2 1/2 tbsps of water in a small bowl, stir, and let it rest for 5 minutes to thicken. Add to the recipe in place of 1 egg. Instead of butter, you can use equal amount of melted coconut oil.

What are some variations on this dish?

It’s delicious as is but if you want to switch it up, try adding these mix-ins:

• Chocolate chips (I like semisweet or dark chocolate chips/chunks)
• Pecans
• Walnuts
• Shredded unsweetened coconut or coconut flakes

What is the best way to store it?

This gluten-free banana bread can be stored at room temperature for up to 3 days. Keep it wrapped in plastic wrap, foil, or in a ziplock bag.

Is this gluten-free banana bread freezer-friendly?

Like most banana bread recipes, this bread freezes nicely and lasts for about 2 months in the freezer. To freeze the entire loaf, let it cool completely to room temperature, wrap tightly with plastic wrap, and place it in an airtight container or ziplock bag. You can also freeze it in individual slices for a quick snack on the go.