Gluten-Free Banana Bread

4.99 from 568 votes
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We eat a lot of bananas in my home, but there are always a few that get a little too ripe for my kid’s liking. So what’s a mama to do? I make gluten-free banana bread! It was so easy to modify my favorite banana bread recipe to make it gluten-free. I love that I only need one bowl to make this super easy banana bread recipe!

close up of a slice of gluten-free banana bread.

Gluten-Free Banana Bread Recipe

Banana bread has been a favorite of mine since childhood. I love the smell when it’s cooking in the oven. Once I went gluten-free, I knew I couldn’t go without this household favorite, so I developed this easy recipe for gluten-free banana bread. It’s not too different from a standard recipe, and it’s super easy, too– no mixer needed! Trust me, no one will even know it’s gluten-free.

Ingredients

  • Bananas: The star ingredient! They need to be overly ripe to add the strongest, sweetest banana flavor.
  • Baking Soda: Helps the bread rise in the oven.
  • Unsalted Butter: Makes this quick bread rich and tender. For a dairy-free option, use Smart Balance butter.
  • Granulated Sugar: Sweetens the bread.
  • Salt: Enhances the banana flavor.
  • Eggs: Add moisture and richness to the bread and help bind it together.
  • Pure Vanilla Extract: Enhances the sweetness of the bread.
  • Gluten-Free All-Purpose Flour with Xanthan Gum: I like Pillsbury gluten-free. You may experience different baking results depending on the gluten-free flour blend you choose.
ingredients for gluten free banana bread

Tips and Suggestions

  • Always bake with ingredients that are at room temperature. Cold ingredients do not mix as well with room-temperature ingredients.
  • The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup.  After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup.
  • If your gluten-free flour blend does not include xanthan gum, add 1/4 teaspoon.
  • Three mashed bananas are equal to 1 cup.
  • You can also mix it up a little by adding mini chocolate chips, blueberries, nuts, or raisins. I love how easy this super moist gluten-free banana bread is to make!

Can I Make It Vegan?

Sure! Swap the butter for your favorite non-dairy butter or coconut oil and the eggs for chia or flax eggs.

overhead view of a sliced loaf of gluten-free banana bread.

Can I Use Applesauce Instead Of Butter?

You can make this gluten-free banana bread with applesauce, but keep in mind that it will be less rich tasting and likely denser as well. I recommend trying coconut oil instead of butter instead!

Storage Instructions

Store gluten-free banana bread in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before enjoying.

a sliced loaf of gluten-free banana bread.

More Gluten-Free Banana Bread Recipes To Try!

4.99 from 568 votes

Gluten-Free Banana Bread

Servings: 8 servings
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
close up of a slice of gluten-free banana bread.
This gluten-free banana bread is moist, tender, and full of banana flavor! A one-bowl recipe– no mixer needed!

Ingredients 

  • 2-3 very ripe bananas, mashed
  • 1 teaspoon baking soda
  • 1/3 cup unsalted butter, melted
  • 3/4 cup granulated sugar
  • Pinch salt
  • 2 large eggs, beaten
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups gluten-free all purpose flour with xanthan gum
  • 1/4 teaspoon xanthan gum, leave out if your flour already has it in it

Instructions 

  • Preheat the oven to 350° F. Spray a 4 x 8 loaf pan with cooking spray.
  • In a mixing bowl, mash the ripe bananas until smooth.
  • Add the baking soda to the mashed bananas.
  • Stir the melted butter into the mashed bananas.
  • Stir in the sugar, salt, eggs, and pure vanilla extract.
  • Mix in the gluten-free flour and xanthan gum (leave out if your flour already has it in it).
  • Pour the batter into the greased loaf pan.
  • Bake on the center rack for 50 minutes to 1 hour or until a toothpick inserted in the center comes out clean. Please watch your banana bread because all ovens are different.
  • Cool completely before slicing. Enjoy!

Notes

Recipe adapted from Simply Recipes.
  • Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. I like Pillsbury gluten-free.
  • The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup.  After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Friends, please do not scoop the flour out of the bag with your measuring cup.
  • Three mashed bananas are equal to 1 cup.
  • Dairy-Free Options: Smart or Earth Balance Butter or coconut oil
  • Pro Tip: You can also mix it up a little by adding mini chocolate chips, blueberries, nuts, or raisins. 
  • Always bake with ingredients that are at room temperature. Cold ingredients do not mix as well with room-temperature ingredients.
  • Store in an air-tight container,
  • Mama says “Check all of your labels.”

Nutrition

Serving: 2sliceCalories: 261kcalCarbohydrates: 42gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 67mgSodium: 164mgPotassium: 127mgFiber: 3gSugar: 23gVitamin A: 323IUVitamin C: 3mgCalcium: 26mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast, Dessert
Cuisine: American
Tried this recipe?Mention @mamaknowsglutenfree or tag #mamaknowsglutenfree!

How To Make Gluten-Free Banana Bread Step-by-Step

mashed bananas in a glass bowl.

Preheat the oven to 350° F. Spray a 4 x 8 loaf pan with cooking spray. In a mixing bowl, mash 2-3 ripe bananas until smooth.

mashed bananas mixed with butter in a glass bowl.

Add 1 teaspoon of baking soda to the mashed bananas, then stir in 1/3 cup of melted unsalted butter.

wet ingredients for gluten-free banana bread in a glass bowl.

Stir in 3/4 cup of granulated sugar, 1 pinch of salt, 2 large eggs, and 1 teaspoon of pure vanilla extract.

gluten-free banana bread batter in a glass bowl.

Mix in 1 1/2 cups gluten-free flour and 1/4 teaspoon of xanthan gum (leave out if your flour already has it in it).

gluten-free banana bread batter in a lined loaf pan.

Pour the batter into the greased loaf pan.

baked gluten-free banana bread in a lined loaf pan.

Bake on the center rack for 50 minutes to 1 hour or until a toothpick inserted in the center comes out clean. Please watch your banana bread because all ovens are different. Cool completely before slicing. Enjoy!

About Audrey Roberts

I'm Audrey Roberts, a busy mama of four and I love sharing the recipes that I make for my family. I make gluten-free family-friendly recipes that are simple and delicious that you can too! I use easy to find ingredients that won't break your budget. You will also find dairy-free options and Paleo recipes. I am also the author of The Everything Gluten-Free & Dairy-Free Cookbook, which is an Amazon Best Selling Cookbook in the US and Internationally. Living gluten-free since 2010. I hope by me sharing my journey it may help you with yours.

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827 Comments

  1. I have made this recipe at least 3 times recently. I tend to change things up per what I have around my house. It has never been bad. It is a flexible recipe. That said, I am visiting my daughter who has many ripe bananas and I’m itchin to make this with regular flour. Can I do that and just add baking powder to the recipe?

    1. Hi Theresa, we have not tried this recipe with regular flour, but we do not recommend adding baking powder to this recipe.

  2. i’m sorry but maybe i did it wrong but it turned out so thick and unbaked in the middle and so crusted at the outside it just did not taste good and i’m so sad because i wish i had used the recipe i used last night and i wasted so much ingredients im gonna cry no hate on who made this recipe tho i just need to vent im so disappointed

    1. Hi Nora, what brand of flour did you use? Different brands can change the overall outcome of this recipe. We also highly recommend reading through the tips at the bottom of the recipe card for solutions to common problems!

  3. I want to make this today however I just read that person used King Arthur GF All Purpose flour and it left the bread dense and dry….I wonder if it is the flour and you have to use more liquid or some other ingredient to make it less dense and dry? Any suggestions? I would like to use what I have!

    1. Hi Peggy, unfortunately, we have only tested this recipe with Pillsbury GF flour, but we recommend adjusting the batter as needed to achieve the right consistency. As long as the batter is not too stiff, it should turn out!

  4. After going gluten free, I have not found a GF banana bread recipe that tastes like the gluten banana bread I used to love…until now! This is an amazing recipe. The only substitute I made was to use maple syrup instead of the refined sugar (which was from your suggestion in the banana muffin recipe). It’s delicious. Thank you!

  5. Our son Michael realized he is gluten intolerant when he went away to college and discovered that the beer wasn’t agreeing with him 😉 As I newbie to the gluten-free world of cooking, I have had some ‘learning experiences’ that didn’t turn out so well. This banana bread recipe was easy and it turned out beautifully warm and moist, not too mushy … basically the Goldie Locks of banana breads … as it turne out “Just right!”

    My belief in the science of baking is reaffirmed. I imagine you have vigorously kitchen-tested this recipe and thank you for that! After carefully reading your instructions, I was sure to “spoon and level” the GF flour* and I set the timer for 50 minutes and watched carefully because as you pointed out ovens vary and mine runs hot. I ended up adding three increments of 4 minutes each (total of 62 minutes in my oven). By the way I used “King Arthur Baking Company Measure for Measure Gluten Free Flour” (with xanthum gum)

  6. This banana bread is delish! So simple to make and quick. It tastes great. You would never know it is gluten free. Also, thi is not to sweet. It is just right.

  7. I followed the recipe exactly. used King Arthur GF all purpose flour. the bread turned out dense and dry. not sure what I did wrong

    1. Hi Maria, we tested this recipe with Pillsbury GF flour, which absorbs liquids differently than King Arthur. It sounds like your bread needed some extra moisture. We recommend referring to the step-by-step photos for an idea of how the dough should look.

  8. So easy and delicious! I reduced the sugar a bit and used olive oil and it came out perfect 🙂 I love to add orange zest and dates as add-ins

  9. Delicious recipe but the size of pan is incorrect. Spilled out into oven and made a huge mess! Needed to be poured into a larger loaf pan.

  10. this recipe is amazing!. I can’t get the web page to 2x or 3x the recipe. I want to make the banana bread in a larger quantity

  11. I also made this sugar free by using Splenda baking magic which is a blend of stevia, erithytol, and allulose. It turned out beautifully. My son said it was the best banana bread I have made.

  12. Easy and delicious! Maybe the best banana bread recipe of all time. I did it exactly as written and just added finely chopped pecans. So good!

  13. I made this exactly as written but substituted one cup of stevia cooking sugar free powder. This made the bread a bit less sweeter than I would have liked but otherwise, no one detected it was gluten free, which is amazing ! I solved this by spraying some buyer and adding a swipe of honey to each slice..delicious!

  14. This comes out perfectly and everyone in my family likes it, which is a rarity. It’such a good formula that I even adapted it to make a pumpkin loaf by substituting half of a 15 oz. can of pumpkin puree for the bananas and adding some pumpkin spice flavors (3/4 tsp. of cinnamon, pinches of ginger, nutmeg, cloves, and allspice.) It also came out phenomenal!

  15. I made 12 muffins instead of the loaf as I don’t have a loaf pan. I reduced the sugar to about 1/3 cup as I don’t like things really sweet. I’d say even at 1/3 cup of sugar they still tasted plenty sweet to me. Would have liked them to be more dense, it cooked up more light and fluffy like a cake rather than a bread. Deducting one star for that reason. Maybe I stirred too long or had too much banana?

  16. my 19yo daughter just became celiac, so as a seasoned baker I had to try the GF bakes. this one is a hit…added some soaked raisins and chopped walnuts to mine

  17. This was amazing! Thank you for all of your recipes. You have made the transition to gluten free so much easier for me!

  18. Made this in my Vitamix to warm up the ingredients and let the batter rest a while so the gf blend wasnt gritty. Baked it in a cast iron covered Staub loaf pan. It did not rise like the photos on here but that didn’t matter to me. It was delicious with a tight dense crumb, like a cake. Usually my gf banana breads get a gritty hard crust when I use a glass loaf pan or is it the recipes I use? I don’t know but this will be my go to from now on.

    1. Hi Lydia, we have not tried this in a bread machine, but the cake setting would probably be your best bet!

  19. This banana bread is delicious. I love the taste and moistness. I just added so walnut for a crunch. ***** 5stars from me

  20. Was a hit! Added 1/4 cup semi sweet chocolate chips, used salted butter (didn’t add pinch of salt) and then subbed 1/2 cup cane sugar and about 1/4 cup monk fruit sugar. No one in family could tell that it was gluten free or reduced sugar. Win! Win!

  21. I used same amount Simple Mills nut & seed flour and substituted sugar with allulose for additional sweetness. Always use natural sodium bicarbonate like Bob’s for baking soda. Turned out great!

  22. This Gluten free recipe is a true winner!!… my husband is celiac so when i found this recipe i thought i would give it a go. Just baked the bread today following the recipe provided which turned out superb.
    Well worth the effort… thank you

  23. Amazing! Substituted 1/2 cup with spelt flour (because it doesn’t bother me like wheat) added chopped walnuts and just a bit less than the recommended sugar of 3/4 c! I also used olive oil instead of butter as didn’t have any! I will be making this again and again! Thank you so much!

  24. This was moist, sweet, and thick. It was fun to add dark chocolate chips as well and can have other small ingredients, like nuts, added. Best gluten free banana bread I’ve had so far!

    1. Hi Julie, it sounds like your baking soda may be expired! We recommend grabbing a new container before trying to bake again!

    1. Hi Victoria, xanthan gum helps bind ingredients together, adds structure, and retains moisture. It’s a vital ingredient in gluten-free recipes, which is why we recommend using a GF flour blend that already contains it!

  25. I haven’t tasted mine yet – when opened the oven door it looked amazing – after being out the oven to cook – it has gone flat. Any advice why that would be?

    1. Hi Rachel, it sounds like it may have been a touch underdone! Next time, try leaving it in for a few extra minutes!

  26. I used 1/2 sugar and half Splenda. Instead of butter I used coconut oil…. Added sugar free chocolate chips!!! It was a winner!!! Thank you!!

  27. I don’t usually post reviews but I am not a super experience GF baker and this came out perfectly for me. I used Bob’s Red Mill All Purpose GF flour, the xantham gum, melted dairy-free buttery stick, and 1/4c brown sugar+1/2 white sugar. baked 45 min in a slightly larger pan. Its absolutely perfect in appearance, texture, and taste. Miles ahead of the GF zucchini bread I attempted last week with a different recipe haha

  28. I’m not wheat-free, but bake often for people who are, and this might be the best GF bread recipe I’ve ever tried. I almost had a moment of self-doubt that I’d actually used wheat flour when I tried it. My notoriously picky mom immediately asked for seconds. The banana-baking soda combo is absolutely genius, and results in a gorgeous pound-cake like texture.

  29. Just wanted to pop in and pile on with the rest of the commenters. This is really a fantastic & reliable recipe. It adapts well to adding in a few chocolate chips, making muffins or a loaf, and really any GF cup 4 cup
    flour.

  30. This is my go-to GF banana bread recipe, and I’ve tried many! It comes out perfectly moist, not too mushy and not too dry, and has great flavor. Very easy to make.

  31. Why is the baking soda added to the bananas first? Most recipes, you add all your dry ingredients together.

    1. Hi Jon, mixing the baking soda with the bananas allows it good contact with the acid present in the bananas. This helps to ensure a good rise!

  32. Such a good recipe! I made muffins and used coconut oil instead of butter and coconut sugar instead of regular sugar. Baked the muffins for 25 mins. They turned out perfect!

  33. This banana bread is amazing, so delicious and cooked perfectly! I am on gluten free, dairy free and reduced sugar medical diet. I substituted the butter for dairy free olive oil butter and the sugar with coconut sugar. I also added in some cocoa powder and dairy/sugar free chocolate. So delicious!! And so nice to have a guilt free snack. Thank you.

  34. Just made this and it’s delicious! I added walnuts, vanilla and cinnamon as add in’s. I baked it in a convection oven on the same temperature and for about 50mins.
    Really yummy!

  35. This gluten-free banana bread is SO DELECTABLE and MOIST that your non-gluten-free friends won’t know it’s gluten-free AND they’ll ask you for the recipe. My dad is anti-anything gluten-free and he loves this banana bread.

    We’ve made it into a banana loaf and various sized muffins.
    We’ve used Ardent Mills flour (Costco Canada) or Bob’s Red Mill 1:1 Flour (Blue Bag) and it turns out beautifully with both.
    Thank you so much for sharing this recipe, Audrey! You are a superstar!

    Also, if you haven’t tried her GF pancakes, rush on over to that recipe – it’s PHENOMENAL!

  36. Um I almost eat the whole loaf right after it cooled down. I would never say it was gluten free. Amazing. Thank you

  37. Simple recipe, always great results! Even better with chocolate chips! We always make them as muffins and bake aprox 35 min, or until a toothpick comes out clean.

  38. I am wanting to try this recipe but I only have ripe FROZEN bananas. If I defrost them can I use those instead of just a ripe banana

  39. This is the best banana bread I’ve ever made! We make it almost weekly and it’s devoured within days. Im wanting to try cutting back the refined sugar and using maple syrup and dates as I’m current pregnant and need this baby out. Any suggestions on how I could incorporate those in?

    1. Hi Julia, you can replace the granulated sugar with maple syrup by using ¾ cup of maple syrup for every 1 cup of sugar. You’ll also want to reduce the liquid in the recipe by 3 tablespoons per every cup of maple syrup added.

  40. I love every recipe from Audrey Roberts! she is so talented and for sure my go-to for desserts <3

  41. Everybody loves this! It freezes well, too. Agree with some comments about it being too wet and needing longer to bake. Will adjust the flour next time.
    In other news, I added pecans, blueberries and unsweetened coconut. SO GOOD!

  42. I found the batter way too wet. I actually had to bake it almost 75 minutes before the test pick came out almost dry. But the flavor was good. If anyone has any suggestions about the wetness, I’d be glad to hear them.

    1. Hi Lynn, this could be a measurement error or just the nature of the brand of GF flour used. We only tested this recipe with the flour mentioned, and GF flours can vary greatly in how much moisture they need. We recommend using a bit less liquid next time (less butter is your best bet) or adding a bit more flour.

  43. I’m excited to try this as soon as it cools.
    I made some modifications:

    I doubled the recipe however I used 1/2 c of brown sugar & 1/2 c of white sugar.
    I added 1 tsp of almond extract & 1 tsp of vanilla paste.
    I added blueberries to 1/2 of the batter then choc chips to the other half.
    Thanks!!

  44. This is the best gluten free banana bread I have ever tasted! Thanks for the tip of baking with room temp ingredients – I melted the butter on the stove, then let it cool a little, added and mixed the eggs into the butter to warm them before mixing with the rest of the ingredients. Used 3 ripe bananas and mixed in some coarsley chopped walnuts as well. So so delicious! This recipe is now categorized with my favorites!

  45. This recipe was a big hit in our family, for both celiac and non celiac members. Moist and delicious and so easy to make!

    1. We recommend lightly coating them in some of the flour mixture before folding into the batter!

  46. This was outstanding! I had 3 frozen nasty bananas – thawed them and drained off the water. Because I only had a 5×9 pan, I shorted the bake time to 35 minutes. I added mini-chocolate chips, 1 tbl cinnamon and walnuts. I also did half with brown sugar and the other half with white sugar. 😋 yum

  47. It is a fantastic recipe indeed! I skipped the xantan gum completely and added an extra banana instead. I also added some cinammon. It is perfectly delicious and moist.

  48. I used 2 bananas, oat flour, and just 1/2C sugar. Turned out so fluffy and delicious! This recipe is a keeper! Thanks!

  49. additions instead of the xanthaum him on my allergy list along with vanilla too .. sigh, need a list if can haves instead if cants.

    1. Hi Marcylynn, while we haven’t tested this, we have heard many bakers use Psyllium husk powder in a 2:1 ratio in place of xanthan gum in baked goods with good success. As for vanilla, you could leave it out altogether!

  50. no oven any ideas for cooking in air fryer like temps and times since much smaller area to heat. ?

  51. Hi! Are the nutrition facts correct? 2 servings seems like a lot for only 272 calories?

    Thanks!

    1. Hi Zoe, we’ve taken a second look, and the nutrition was juuuust slightly off. 2 slices actually comes in at 261 calories!

  52. I’ve made this recipe several times and it’s amazing! Do you have any suggestions on bake time if I make 3 mini loves instead?

  53. The easiest and best gluten free banana bread recipe I have found. I have to make 3 batches at a time because everyone wants some… it really is that good.

      1. Hi Patricia, keep it tightly wrapped at room temperature for up to 4 days or in the fridge for up to 1 week!

  54. My family and I are new to GF cooking, and this recipe was a hit. I added 1/2c chocolate chips, and made it using the coconut oil. I appreciate seeing these substitutions. I’ve also made this
    recipe into 24 mini muffins, and let bake for 15mins. Perfect for a quick snack, or the kid’s lunch boxes.
    just curious… why shouldn’t we scoop out the flour from the bag with the measuring cup?

    1. Hi Lisa, scooping directly from the bag compacts the flour in the measuring cup, leading to up to 25% more flour to make its way into the recipe, which negatively affects the final texture!

  55. Just made this-delicious!! and easy peasy to make. I had my “go to” recipe for years..this one is my new “go to”. This has way less sugar, no mixer…and came out perfect. I reduced the cooking time as I always do when baking as ovens cook differently.
    Looking forward to trying more of your recipes 🙂

  56. This is the BEST! I am cutting out almost all added sugar from my diet and used allulose. I also used GF Jules flour. it’s a keeper!

  57. This turned on perfect! I added sea salt pecans and chocolate chips to the top only and it made for a crispy gooey crust when the bread was sliced. So good!

  58. This recipe is delicious! I used a blend of equal parts oat, almond, and cassava flour and 1/2 tsp of psyllium husk instead of xanthan gum (since I’m sensitive to it), and it turned out really well! I also made muffins instead of a loaf, and I cooked them at 400°F for 15 minutes. It made 16 muffins. Thank you so much for this simple but super tasty recipe! This will definitely be something I make a lot!

  59. I love this bread!! I am wanting to make them as muffins this time and was curious how you would adjust the cooking time and about how many muffins I should expect this to make. Thank you!!

    1. I just made them as mini muffins. I did a double batch of the recipe. I used half for a loaf, and the other half gave me 24 mini muffins. 350F for 15mins. They worked out great.

  60. I love this recipe! I have used it many times – sometimes as a bread and sometimes as muffins – it NEVER disappoints!

  61. This was really good! I used oat flour instead of gluten free flour and it came out great. I also used olive oil instead of butter.

  62. I’ve made this bread twice so far for my daughter that has to avoid gluten and dairy. She absolutely loves it! Honestly, we all do! I’m so thankful for a new bread my daughter can eat.

  63. So good!! Can’t even tell it’s GF. Also, such a flexible recipe – I’ve added walnuts, substituted for brown sugar when I ran out of white sugar, and it’s so good everytime !

  64. By FAR the best recipe I’ve ever used for banana bread! So moist & delicious. It’s hard to stop with one slice.

  65. I’ve made this recipe several times as written and it’s always delicious! I use Bob’s Red Mill GF flour since it’s what my grocery store carries. Just for fun, I swapped out the sugar for brown sugar this last time, and it was awesome!

  66. My husband is not gluten-free but he loves this banana bread! Score! I love it too! Best one I’ve found.

  67. The best banana bread I’ve ever made and honestly probably the best I’ve ever eaten. Made with coconut oil and added shredded coconut, pecans & cinnamon. Thanks for the recipe!

  68. This is the best banana bread recipe I have ever used.. The highest compliment I can give is that Noone knows it is gluten free. I ALWAYS get compliments.

  69. Ive made this twice and substituted the eggs with flax eggs to make it gf, df and eggfree. I added some nutmeg and cinnamon and sprinkled the top with cinnamon and sugar before baking. Also on my 2nd attempt I didn’t have any vanilla extract so I substituted tbsp honey and I added pecans. Very good banana bread!

  70. Delicious and easy – I make it often as muffins! (This also shortens the cooking time. Usually I add chocolate chips and walnuts too.
    Protein tip: You can add 10-20g collagen protein powder when you add the flower, it makes it slightly more spongy and crispy on the outside.
    QUESTION – I want to try swapping the banana with shredded zucchini… has anyone tried that? Any tips or suggestions?

  71. I followed the recipe exactly. And the banana bread turned out perfectly. Now i’m going to try the almond flour banana bread.

    1. Hi Ann! It’s plain gluten free flour. The recipe calls for baking soda, so no need to use self raising.

  72. Super easy and delicious. I added walnuts and an extra banana as the ones I had were rather small. It turned out perfectly!

  73. I used King Arthur’s gluten free AP flour which has xanthum gum. I also added a teaspoon of baking powder as well for a little extra lift because I made them into muffins. Turned out great! I baked them for 33 minutes in an aluminum muffin tin.

  74. Love this!! I’ve been making it, almost weekly! I sometimes add flax seeds and hemps seeds for extra nutrition!! So good!

  75. This is one of my favorite recipes! In fact, this morning, I noticed I have two brown bananas and now I am excited to make this again! Mama Knows Gluten Free is my #1 favorite recipe site!

  76. Excellent recipe! Thank you!!! I made a double batch (one time kichen clean up, ;0) and used coconut oil, added 1-1/2 tsp of Penzey’s apple pie seasoning and chopped pecans. I used Bob’s Red Mill 1 to 1 Baking Flour. I always have excellent results with it.

  77. This banana bread is wonderful! Have added chocolate chips once in awhile, and it’s rich and delicious!! Love all of her recipes!!

  78. Amazing gluten free recipe! I can rarely find Pillsbury GF flour but used Krusteaz GF cup for cup and it worked great! Moist and not heavy! Added 1/4 cup chocolate chips to the recipe and reduced the sugar a tad. . Bread didn’t last a day! We gobbled it up. Will make this one again.

  79. This is my second time making this fabulous gluten free banana bread. The first time I added crushed pecans and the second time without nuts. Enjoyed both very much. Even my husband who is typically not a fan of gluten free baking was gobbling it up. This recipe is now my go to for banana bread. I used Robin Hood All Purpose Gluten free flour.

  80. I used the same measurements with Bob’s Red Mill 1 to 1 Baking Flour and it turned out great! I also added 1/2 cup of semi-sweet chocolate chips. Definitely could scale back on the sugar, but I was making this for a dessert-type bread so I didn’t mind the extra sweetness. I have a very old oven, so I baked at 375 for a little over an hour and it turned out perfect! The crust was thin but crispy, and the inside was soft and moist. I’m a very inexperienced baker and thus recipe was great

  81. Awesome banana bread! My 5 year old celiac, dairy free twin granddaughters loved this recipe. The best one we found yet.

    1. Just made the banana bread and it is the Best gluten free banana bread I have ever made. Thank you so much for making my list of good recipes so fine.

  82. Good recipe but way too sweet. I added less sugar, probably 2/3 cup & it was still very, very sweet. I would add, at most 1/2 cup next time

  83. Excellent recipe. I used 1 2/3 cup of pureed banana and 1/2 white and 1/2 brown sugar (a little less than called for). Also added chopped walnuts. I find that GF baked goods take longer to cook through so I made this in two smaller bread pans rather than 1 large. That way the crust does not get too brown before the middle is baked.

  84. Excellent results with this recipe using Walmart’s Great Value brand all purpose gluten free flour. I’ll definitely be making it on a regular basis.

    1. Same results here. I made muffins and added chopped pecans. Super yummy! I’m wondering if I can substitute some of the flour with cooked quinoa. I’ll try that next.

  85. oh so very good. I used king Arthur measure for measure and I ended up needing an additional cup or so of bananas. I made double batch with egg free subs and this turned out way better than I expected. have been completely and very pleasantly surprised with how food these recipes are. 😋 thank you

  86. I’ve made this recipe with minor modifications twice and thoroughly enjoyed it! Both times I used coconut butter instead of butter or vegan butter and added cinnamon because it’s my favorite spice to add to desserts. The second time the gluten-free flour didn’t have xanthan gum, so I added a bit of arrowroot starch instead. I think I substituted some of the gf flour with almond flour the first time. This is now a go to recipe for me. My sister, my best friend, and I tore this recipe up before I could even make what I planned to make, which was banana bread pudding! I look forward to making this time and time again, maybe with vegan butter one time. Thank you for providing such a great and forgiving recipe! I could see the batter working well for pancakes, too.

  87. An easy gluten free and dairy free recipe! Just did my taste test, it turned out moist and soft and delicious! For the flour I did half almond and half rice flour mix. I also used 3 bananas and just shy of 1/3 cup of sugar. I really like earth balance as a butter alternative. Highly recommend and will keep this in my back pocket as banana bread is a favourite of mine!

  88. Omg! New to gluten free to fight inflammation. This is better than any standard recipe I’ve made. Tender crumb. Moist and delicious. I even cut the sugar to 1/3 cup. Plenty sweet enough for our taste as we are used to European baked goods. Amazing. Can’t wait to try more of your recipes!

  89. My daughter LOVED this banana bread. Absolutely delicious and easy to make. Added mini chocolate chips and was a huge hit with the family

  90. THIS IS THE BEST BANANA BREAD IVE EVER MADE!! I make 2 at a time, they’re gone in 2 days. I’ve used different recipes trying to find the best. I’ve stopped looking. Thank you

  91. I only had one banana on hand but my husband specifically requested banana bread this morning, so I halved the recipe and baked in a small round Pyrex. So easy to do and it came out great! Will definitely do again.

  92. I’m making this for the second time tonight. My husband asked for it instead of birthday cake for his birthday, tomorrow. I’m allergic to cocoa, so I used carob chips. I also added an extra banana for moisture. I did have to cover it with foil about 55 minutes into the cooking. Thanks so much for the delicious recipe. It has gone in my notebook of recipes.

  93. Love this recipe! I read the review prior to making this and I used coconut oil and only used 1/4 cup of brown sugar. We try to limit our sugars in our house, it came out perfect. I have made this several times and it is one of our favorites! Thanks for the great recipe. It can be challenging to find good Gluten free recipes but not anymore…

  94. Baked this for the first time tonight using dairy free butter because I’m allergic to gluten and dairy. It was wonderful and also my son who has no problems like mine said he couldn’t even taste the difference from my old recipe when I could have regular flour! Definitely keeping this recipe!!

  95. Fantastic! Used cup 4 cup GF flour. Will take suggestions above and put in some
    Mini chocolate chips for variety. Planning to make several as Christmas gifts for the neighbors ! Thank you!

  96. Fantastic recipe. My husband (who unlike me can eat gluten) says it’s his favorite banana bread and asks for it regularly.

    I used Happy Camper gluten free flour so I omitted the xantham gum, and I used salted butter so I omitted the salt. I’ve alsoade a chocolate chip version by adding 1/2 cup semi sweet chocolate chips (Enjoy brand). I always use 3 super ripe bananas. I’ve also made soft cookie versions by baking them in muffin top pans.

  97. This is my new favorite recipe—thank you so much! I hate to alter an already perfect recipe, but I did add 1/2 cup chopped walnuts and baked in mini loaf pans, (25 min @350) just because that sounded good to me. And like Heather (comment above), I subbed 1/2 cup almond flour for 1/2 cup of the GF flour. Great flavor and texture and honestly, just like “regular” banana bread!

  98. This is now my favorite recipe for gluten-free banana bread. It was simple to make and tastes great, just like regular! I even doubled the recipe to make a loaf for a gf person at my hubby’s work. So simple!

  99. So good and easy enough that children can make with limited supervision. I have a cold and had no interest in helping. I also had enough bananas that we could make 3 batches. So all 3 of my kids ages 5, 8, and 10 made their own batch. And by limited supervision I mean I was nearby but did nothing to help them. They made this all by themselves and the banana bread was delicious! We used King Arthur 1:1 gf flour.

  100. I am not a baker, and I’m new to gluten-free. So as a complete novice, this was the first GF recipe I used and it was delicious! It was easy to follow and a total can’t-fail recipe. I can’t wait to make it again!

  101. I absolutely LOVE this recipe! I use Namaste GF flour and have made the recipe exactly as written, done half and half white and brown sugar, and have added mini chocolate chips. Every time it turns out perfectly. It also freezes and reheats really well in the toaster! I’ve currently got a triple batch in the oven (it just BARELY fit in the Kitchenaid) and can’t wait for them to be done! Suggestion for other bakers: line your pans with parchment paper, way easier clean up!

  102. I can’t thank you enough for this delicious yet easy recipe. Since going gluten free, I’ve been missing some of the things my mum would make and that remind me of being home. This recipe takes me back, thank you.

  103. Thank You! I love this recipe! By accident I left the batter out on the counter top for 30 minutes before baking and the banana bread rose a bit more and retained more moisture so I always leave it sit for thirty minutes. It is extra special with 1/2 C of Nestle Toll House Semi-Sweet Mini Morsels mixed into the batter. After transferring the batter to the loaf pan sprinkle morsels on the top to your liking and voila chocolate chip banana bread!

  104. Simply amazing! This was a hit with the entire family – even the non-GF ones. I had made cinnamon chips for another recipe (something I strongly suggest doing, rather than buying) and decided to throw those in and it was so good! Brushed the top with a little melted butter and sprinkled with raw coarse sugar. 100% will make again.

  105. I added 1/2 tsp of cinnamon and ended up substituting 1/2 cup of gluten free flour with almond flour because I ran out of gluten free.
    Came out amazing, so made it twice😊.

  106. This recipe makes delicious bread! Between my husband and my 8 year old stepson, it never lasts even 24 hours! I like to add blueberries, yum. Fran

  107. Delicious!! Worked best with 2 bananas – and 1/4 cup of sugar. I am new to GF baking/cooking and was so pleased at the result. Definitely a keeper, and will make again. Thank you.

  108. What a fantastic recipe! I have celiac disease and most GF banana bread recipes aren’t very good. Till I made your recipe. This is the best banana bread recipe I have ever made. So moist. I used King Arthur GF flour and added almond slices to my recipe. Thank you again for posting this recipe.

  109. Thank you so much for sharing all these wonderful, tasty gluten free recipes. I’ve got your site on my frequently used pages and have recommended it to everyone! I use Namaste GF flour from Costco for the recipes and the results always get raves. Can’t thank you enough!

  110. I made this once and did not pin the recipe so I was lucky enough to find it the 2nd time and pinned it. So delicious and moist. I use Bob’s Red Mill 1-1 baking flour, my husband is diabetic so I reduced the sugar a little bit. You would never guess it is gluten free.

  111. I love this recipe and probably make it 2-3 times a month. I love that I can do it in one bowl without separating the wet and dry ingredients. It’s fast and easy for a weekend breakfast treat. I usually add chocolate chips and walnuts. Sometimes I make muffins or mini muffins if we need something to eat on the go, just shorten the baking time accordingly. I use PC brand gluten free flour in this recipe and it works great. .

  112. Best banana bread recipe – and gluten free is just an extra kicker – seriously best I’ve ever made/had! My daughter has celiacs so this is awesome for her and I will make frequently as we always have “older” bananas around! Thanks for sharing!

  113. This was such a treat for me! I appreciate the education you provide! I had to change my whole diet last March and that’s not easy. Mama Knows Gluten Free has been such a great resource!!!

  114. this was awesome!! used Bob’s Red Mill flour. added cinnamon and chocolate chips. would highly recommend.

  115. This is my “go to” recipe for banana bread!! My husband gave it the highest rating – “it doesn’t taste gluten free”!
    Delicious and easy.
    Only problem is that you have forgotten how to take the calories out…….

  116. Delicious! I add a little cinnamon which we love in quickbreads! My daughter can’t have gluten or dairy so thanks for the df help as well! You don’t miss what’s not in it for sure!!

  117. This banana bread is fantastic! That said, I did make a few changes. I used a homemade flour blend along with 1 tablespoon of ground flaxseed instead of xanthan gum, subbed light olive oil for the non-dairy butter, and sweetened it with 1/2 cup of coconut sugar and 1/4 cup of maple syrup. I also added chopped walnuts. The batter was more liquid than I’m used to when making banana bread but the final result was perfection! This recipe’s a keeper. I will definitely make this banana bread again…and again…and again. Thank you!

  118. Audrey – Great Recipe: I used 2 very ripe bananas, 1/3 cup melted butter, 1 cup Bob’s Red Mill 1 to 1 Gluten-Free Flour, 1/2 cup hazelnut flour, 1 tsp cinnamon, 1 T Flaxseed, 1 T chia seed, 1 T Hemp Seeds, 2 T Coconut sugar, 1 Tsp baking soda, 2 eggs, and 1 tsp or vanilla. I used an immersion blender to puree the bananas. I mixed everything together and poured the batter into into a greased loaf pan and lined with parchment paper. The bread turned out so moist and yummy. I made this bread to have it with coffee before my morning workouts. (My husband just came home from working out and he is enjoying a couple of pieces with his coffee.). Thank you!! Thank you!!

  119. Yummy, moist banana bread! My daughters couldn’t tell that it was gluten free. Since one of my daughters can’t have eggs, I used the flax egg substitute and it worked great. I also subbed in coconut oil for the butter and 1/4 cup of coconut sugar instead of all white sugar. We added dark chocolate chips. Yum! And a huge bonus that it’s all mixed in just 1 bowl! Such an easy recipe to put together and clean up.. Thank you!! We will be making this a lot and trying different mix ins.

  120. I didn’t follow the recipe exactly. I used 3 bananas, a 5×8 pan, cane sugar instead of granulated sugar, and 1/2 cup of butter. The 1/2 cup of butter was an accident because I misread the recipe. The flour I used was Just About Foods’s “Gluten Free 1 To 1 All-Purpose Baking Flour.” This flour has xanthan gum included. I sprinkled some cinnamon into the batter and added semi-sweet chocolate chunks. I baked for 40 minutes at 350F. Turned out great and nobody could tell it was GF at first. It came out a tad dry IMO, so next time I’m going to try following the recipe exactly to see if it gets moister.

  121. Just made this (with coconut milk for the dairy free option) and it was absolutely delicious! It was super moist and had I not known it was both GF and DF, I don’t think I would have noticed much of a difference! Thank you for sharing this recipe.

  122. I loved this GF recipe. I substituted the butter for coconut oil & the sugar for maple syrup. I also added some dates & nuts. I couldn’t tell it was DF GF SF delish. Thank you 😊

  123. Absolutely perfect recipe!
    I recently became Gluten & Dairy Free and used this recipe last night. I used the CountyRock plant based butter with olive oil and the bob’s red mill 1-to-1 gluten free flour. It came out fantastic, probably best banana bread I’ve ever made. I also added a dash of cinnamon, some mini semi-sweet chocolate chips, and walnuts. I used only 1/4 cup of sugar and the taste, texture, rise, coloring, was all perfection. Thank you for the recipe!

  124. This is a definite keeper! Easy one bowl recipe. I used Domino Golden Sugar and Bobs Red Mill one to one GF flour. Mine required one hour and 10 minutes which I did cover with foil to prevent burning. Otherwise, it is delicious! You really can’t tell it’s GF. So yummy warm with butter.

  125. The very best banana bread recipe. Absolutely delicious and moist. I doubled the recipe and baked in a 9×13 pan. Turned the temp down 25° halfway through. I make this often and decided to have a double batch on-hand. Thank you, Audrey.

  126. I had some bananas that were past overdo to eat so I figured I’d make some banana bread! I added some mini chocolate chips and this was so good. My boyfriend who’s not gluten free even loved it! I’ll definitely make it again 🙂

  127. So glad to have found this recipe! It comes together so easily and the rewards are wonderful! I add walnuts. I’ve made this a half dozen times now. Looking forward to baking more with the recipes on this sight.

  128. I have tried so many gluten free bread recipes since I was diagnosed with Celiac disease a year ago and I haven’t made any of them twice, as none of them were very good at all – some even got thrown away after a slice or two. So often the texture is more cake-like than like that of real bread. BUT, this recipe is one I plan to make often – it is delicious!! Even my husband who is not gluten free, said it’s the best banana bread he’s had. This bread is so good I would go so far as to compare it to Bob Even’s banana bread. I followed the recipe exactly using Cup-4-Cup flour. Awesome!!

  129. This was my first gluten free recipe after I switched, and let me say I’m so impressed. I’ve loved banana bread all my life but I’ve never had such a delicious recipe till now. I’ve made this 3 times now and my very picky eaters absolutely CRAVE this!
    I did alter the recipe slightly. right before baking, I mixed in a few 3 tsp. of poppyseed through the mixture, and then after pouring I mixed 3-4 tbsp of crushed walnuts (but gently swirling them in from the top.) As the bread bakes nuts can tend to settle to the bottom, so don’t over mix. Then I sprinkled more poppyseed and toasted sunflower seeds on the top and baked. Let me say, best on the go breakfast! So moist and full of flavor!
    Thanks for making gluten free life so delicious! PS. Bought the cookbooks was the best decision I ever made for all my gluten free battle stress!

  130. best ever !!!!!!!!………this time i will grate some pear into it………mr builder upset that it is for shared morning tea at work

  131. best ever !!!!!!!!………this time i will grate some pear into it………mr builder upset that it is for shared morning tea at work

  132. Delicious! This bread is not gummy like a lot of banana breads. Easy to prepare and bakes nicely. I am excited to have your recipe. Thanks!!

  133. This is a GREAT recipe! I have gluten and milk allergies and sensitivities. I switched from King Arthur flour to Pillsbury flour for baking. The taste is superb!

  134. Great recipe but times vary based off oven. I made it last week and kept it in for 45 minutes and was dry and okay. I took it out around 30 minutes today and sooooo much better! One star off for the time issue. Thanks!

  135. Yum!! I’m so happy to have a new go-to banana bread recipe that my husband and son enjoy (I’m the only one with celiac). This recipe is so delicious! I did 1/2 cup sugar and 1/4 cup brown sugar just because. King Arthur 1:1 flour. I also did a mini loaf pan for about 20-25 minutes and they turned out great! You’d never guess GF.

  136. Absolutely perfect. I lowered the sugar to 1/2 cup (trying to stay away from it!) and there was negligible difference in taste. Tried it at 1/4 cup and that was fine for me but the kids didn’t enjoy it as much. Staying with 1/2 cup now and make this weekly. Cinnamon added is nice too. Thank you!

  137. I’m making my 2nd loaf. it’s really good. this will be my good to recipe for GF/DF banana bread.
    thank you.

  138. Perfect and easy banana bread recipe! I love adding chocolate chips and using date syrup instead of sugar! It’s super yummy every time!

  139. I made this recipe for the first time , and it is delicious! It turned out so well. I love it so much better than a pre packaged mix. Thank you for a great recipe!

  140. This is my go-to recipe for GF no dairy, no yeast baking. Thank you for developing and sharing. I enjoy altering it a bit each time. I often bake it in a flat pan, with 1/8 apple wedges skin-on, put on the top of the dough, diagonally one piece per square portion. Lightness may be increased by adding one table spoon of tapioca or arrowroot flour; or for crunchiness, amaranth seeds. Boost the flavour by adding a selection of ginger, cinnamon. saffron, cardamom, hot peppers, pepper, nutmeg, all spice, few pounded cloves, or orange juice. Seeds, nuts, dried fruit. Endless possibilities.

  141. I used King Arthur’s 1-1 GF flour (has xanthem incl), and 4 bananas + walnut halves and serious the best Banana Bread ever. So moist and not overly sweet. Will def be making this many more time.

  142. WOW!! This is my third time trying to make GF banana bread. I found this recipe and it is a game-changer! Thank you so much!!!

  143. VERY GOOD!!! No way anyone will know this is GF. I used chopped walnuts and next time want to use chocolate chips. Thanks for the reminder to NOT dip the measuring cup into the bag/container to measure but to use the spoon method instead. I had started doing that and couldn’t figure out why my recipes weren’t turning out…now I know why.

  144. I have made this recipe so many times over the years! This is my go to recipe and it turns out great everytime. I switched to using a mini bread loaf pan (makes 8) and cut the cooking time in half. They are so tasty, and the smaller size is perfect to bring one along for breakfast on the go.

    I use Bob’s red mill 1:1 gf flour, and it’s my flour of choice for many recipes. Thanks for making such a delicious eat to follow recipe that my family loves.

  145. I love this recipe! I used 3 bananas, King Arthur 1:1 flour and baked closer to 55 minutes. It was perfect, you would never know it’s gf. You’ve got to love a one bowl, no mixer recipe. Definitely a keeper!

    1. Hi Jolene! I have not tried it before. If you try it with the Crisco please let me know how it turns out.

  146. This made two delicious loaves! I am learning to use GF flours and each had different flours. I added chocolate and frozen blueberries to one loaf and chocolate with frozen blackberries to the second. The first did not bake as well in the loaf pan so used a cake pan for the second try and it baked well. I will definitely use this recipe again as I like its simplicity and we enjoy the tasty result.

  147. This is the most easy and delicious way to put a few over-ripening bananas to use!! It’s my new go-to, and we love having it with coffee in the morning!