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!
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.
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.
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.
More Gluten-Free Banana Bread Recipes To Try!
Gluten-Free Banana Bread
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
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Gluten-Free Banana Bread Step-by-Step
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.
Add 1 teaspoon of baking soda to the mashed bananas, then stir in 1/3 cup of melted unsalted butter.
Stir in 3/4 cup of granulated sugar, 1 pinch of salt, 2 large eggs, and 1 teaspoon of pure vanilla extract.
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).
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!
Delicious, now may I see the recipe?
I made this recipe exactly as the recipe said and it turned out delicious. I took it into work and no one could tell it was gluten free!!
Lovely! Soft, moist and flavourful. No one would know it’s gluten free.
This was so good!!!! I added some walnuts and a tablespoon of coca powder and it was soooo good! I’m sure it tastes just as good without it. Thanks for the recipe <3
My recipe was so dry as a mixture? What did I do wrong?
Hi Annalee, which flour did you use?
This was so good! I halved the recipe since I’m the only gf person in my family. I replaced the egg with applesauce and reduced the sugar by a little more than a third.
how much applesauce did you use instead of the egg and how much sugar did you use for the recipe?
Try 1/4 cup applesauce 🙂
FABULOUS! I topped mine with crushed almonds. So moist with a crunchy top.
Wonderful bread! Thanks for the recipe.
I think I just found my new “go-to” GF banana bread recipe! I, too, used less sugar (albeit, coconut sugar). And my the rest of my gluten-eating family were pleasantly surprised! Total winner!! Thank you! 🤩
This is a favorite go-to all year long! I bake small loaves, wrap them in foil and freeze them. I always have 4-5 to give away at any time.
Love that Paige!
Best banana bread I have ever had and that includes gluten recipes
Easy, and delicious! I cut the cane sugar back to 1/4 c and use 3 bananas. My go to recipe!
Glad you like it Donna!
Great recipe! I only use a scant 1/3 cup of sugar and it is plenty sweet and delicious. Now I’m wondering if I can make it healthier by using olive oil. Have you tried that?
Hi Anne, You can swap the butter with applesauce, but it will be less rich tasting and likely denser. You could also swap butter for coconut oil.
I made muffins instead with Bob Mills 1:1 flour and added a tsp of cinnamon. They were convection baked at 350 for 20-25 mins. I made a cream cheese frosting and had I not put the cinnamon in the muffins I would have put it in the frosting instead.
Delicious!
Nice and easy.
It was dry!!
hello,
I made the bread like it said & coming out of oven it came out so nice. It hah risen real well. But after resting it came down to maybe to 1in1/2. I was so happy to see it come out high.
why did this happen. what did I do wrong. Not enough mixing. too much mixing??
Hi Annette, it sounds like it may have been a touch underdone! Next time, try leaving it in for a few extra minutes!
I absolutely loved making this recipe! It was extremely easy and it tastes absolutely amazing! It was moist and light! I made this for my partner who is gluten free and loves banana bread.
One of the best!
This is delicious.
I made this recipe and I absolutely love it. My daughter-in-law has a gluten issue so I will make for them next time I go see them. I’m so glad I tried this recipe.
So good!!! Finally a gluten free worthy banana bread!! Thank you for sharing! 💛
This recipe is great! The only modification I would make is to put the baking soda into the flour, and not directly into the bananas. I made it both ways and it was much fluffier when the baking soda was added to the bananas along with the flour.
absolutely delicious! I used Red Mills 1 to 1 gluten free baking flour and it was perfect! I put some walnuts in mine as well. Having gotten diagnosed with gluten intolerance has really Limited what I can eat and then some products just don’t taste well and then I like to make things myself but this was a really good recipe thank you for making it available
1/19/2025 – This is my second time making this recipe in the last 2 days – that’s how good it is! This time I added a few of your recommendations with 1/3 cup semi-sweet chocolate chips and 1/3 cup pecans. I also mixed it up a bit by using 1/4 cup brown sugar, as I only had 1/2 cup white sugar in the house. This was also fabulous and a bit more decadent with the added chocolate. I feel like this could even make a fabulous dessert, served warm out of the oven and topped with a scoop of vanilla ice cream. Thank you for such a tasty, easy recipe that everyone in our family can enjoy!
can I use honey or maple symbol instead of sugar?
Hi Gutruid, it should work!
We had 7 bananas that were on the verge of being tossed. I know SEVEN!! RIGHT?! But I made this recipe exactly as written, except double with all 7 bananas. I then bake in 1 Bundt pan as directed – 350° for 50 minutes. It. Is. Perfect. PERFECT! Thank you for a great recipe – it’s a definite keeper!
I made this for my daughter’s family and they devoured it. My granddaughter keeps asking me to make it again. I’m going to surprise them with a loaf today.
This recipe isa big hit!
Hi, I think it’s a good recipe overall (hadn’t really successfully made banana bread before, not much of a baker). I made this gluten-free version and added chocolate chips. I would only inquire as to why anyone would use an extra additive to home cooking? Xanthan gum causes me terrible reactions and I don’t recommend it in general when there are other, more natural options (chia, gelatin, etc. one can use for “stickiness,” if that’s the goal). I avoid all foods in the store made with gums (gellan, guar, xanthan, etc.) as they can trouble the gut. It’s now in everything, unfortunately, and I was surprised to see it in a home recipe. Otherwise, thank you.
Hi Musea, the xanthan gum helps with the overall structure, elasticity, and texture of the bread. It is a commonly used ingredient in gluten-free home baking. You can use other binding agents, like guar gum, psyllium husk, egg whites, or chia.
The best banana bread, gluten free or not. I doubled the recipe and baked in 4 small loaf pans( convection oven 375degress 30 minutes)to give as gifts to neighbors.Used a few tablespoons less sugar as is my norm, and added 2 teaspoons rum extract. This is the only recipe for banana bread you need!
I just made this banana bread yesterday to celebrate the New Year! Although I am not much of a cook or a baker, I followed all the directions and the finished product was wonderful! I don’t have the chance to eat many baked goods, as I am gluten free, and this was a real treat.
I set the timer for 50 minutes but the bread was browning quickly and I took it out of the oven at 40 minutes and it was perfectly done. Delicious!!
This is my go to. Making it for a party tonight. No one even knows it’s gluten free, and I’m often told it’s the best banana bread they’ve ever had. I add a cinnamon and brown sugar topping
This is a great receipt. I added ground pecans but followed everything else exactly as written. Super moist as muffins and as a loaf.
After I baked it, I thought it would be so good to add blueberries! Darn it. Next time! I used Bobs Red Mill all purpose GF flour and it turned out great! Thank you!
I made this for my newly diagnosed ’celiac’ daughter. Her favourite bake from me was always banana bread and was truly upset she couldn’t eat it, so I made it my mission to re-create it in gluten free. It turned out amazing. I ‘doubled’ the recipe, used 4 huge ripe bananas & used Asda Free From self raising flour – I’m UK based. I also only added 270g instead of 300g of normal sugar, as that is all I had. I also sprinkled the top with Demerara sugar for a crunchy top. It’s light, fluffy and moist! Thank you from Sue & Ellie… West Sussex UK
Great recipe, thank you for sharing!! Made small muffins, also cut the flour by 1/3 and added ground flax meal for some additional fiber. Delish!!
Love the recipe! Great texture, perfect amount of sweetness, and my non gf family loved it too. ☺️ The only change I made to the recipe was coconut sugar. Will definitely be making this bread again.
Best banana bread I have ever had. Having a gluten free allergy tends to limit my baking options, so it is a miracle this banana bread recipe popped up on my feed. Thank you for sharing this amazing recipe!
Everybody loves it! Nobody complains that it’s gluten free!
Best tasting banana bread. I recently experimented by adding some cut cranberries dusted with a little sugar. about a half a cup or to your liking. It tasted so good. I actually had someone ask me to make it again and they would pay me ( and they don’t eat gluten-free) . Thank you so much.
My friend is GF and this is my second time making this GF banana bread recipe for her. Both times I used Bob’s Red Mill GF 1-1 Baking Flour. The first time I made the basic recipe. The second time, I added some walnuts, shredded coconut, and chocolate chips. Non-GF people enjoyed it, too! This banana bread is the perfect balance of dense yet moist and so simple to make.
I made this gluten free Banana Bread last night and all I can say is the loaf is almost gone this morning. I am the only one gluten free in the family, but the rants and raves from my gluten eating family were beyond. Everyone loved it! I even took pictures of the load, it was so pretty! I had just bought your book after following you online and I am so excited to try many of the recipes in the book, “The Everything Gluten Free & Dairy Free Cookbook.” Thank you!
I made muffins with this recipe. So delish, airy and moist. Thank you! They were a hit. Will make again
I made gluten free banana bread for the first time today because my roommate has celiacs. I was worried because I’ve never made any baked goods gluten free before, but this turned out AMAZING! I used three bananas and added chocolate chips, and it is the best banana bread I’ve ever had, gluten free or not.
It’s super good! I add dark chocolate chips and cinnamon into mine, and I also substitute the white sugar for brown sugar (mostly because I forget to buy the white sugar lol), it’s the best banana bread I’ve ever made, even more so than the ones with gluten!
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?
Hi Theresa, we have not tried this recipe with regular flour, but we do not recommend adding baking powder to this recipe.
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
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!
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!
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!
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!
Instead of the spoon in method, how many grams of Pillsbury GF flour equal 1 1/2 cups?
Hi Jean, 204 grams!
Hi what’s the purpose of xanthan gum?
Thanks
Hi K, xanthan gum adds back the elasticity that GF flour is lacking, making the bread tender!
This recipe is requested often and it is so amazingly delicious!
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)
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.
Loved it, so easy to make and very flavorful
Loved it, so easy to make and very flavorful
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
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.
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
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.
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
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.
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!
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!
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!
Amazing! Delicious and great texture! I used Coconut Oil to make it dairy free. I’m so happy! Thank you!!!
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?
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
This recipe is amazing! 5 stars! ⭐️
This was amazing! Thank you for all of your recipes. You have made the transition to gluten free so much easier for me!
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.
Would this recipe would in a bread machine? would a cake setting be best or the gluten free setting?
thanks
Hi Lydia, we have not tried this in a bread machine, but the cake setting would probably be your best bet!
It’s a wonderful recipe by itself and I added chopped walnuts and love it more.
This banana bread is delicious. I love the taste and moistness. I just added so walnut for a crunch. ***** 5stars from me
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!
Hi! Can I use guar gum instead of xanthan gum?
Hi Sandra, sure! Use about 3/8 teaspoon!
Everyone loves this recipe! So delicious. I add chocolate chips!
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!
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
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!
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!
Would this work as muffins? Any tweaks to make?
Hi Shannon, it should! We also have a great gluten-free banana muffins recipe (click here!) that you can follow instead!
Why is the bread not raising- don’t like this- wasted lots of products!
Hi Julie, it sounds like your baking soda may be expired! We recommend grabbing a new container before trying to bake again!
what’s the purpose of xantham gum? it would help if it said the reason
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!
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?
Hi Rachel, it sounds like it may have been a touch underdone! Next time, try leaving it in for a few extra minutes!
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!!
Wow wow wow
Incredible! Delicious!
I added blueberries on mine!
Definitely a keeper
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
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.
Amazing gluten free banana bread!
I love this recipe! It’s easy to bake and SO good my whole family loves it!
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.
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.
Why is the baking soda added to the bananas first? Most recipes, you add all your dry ingredients together.
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!
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!
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.
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!
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!
Um I almost eat the whole loaf right after it cooled down. I would never say it was gluten free. Amazing. Thank you
Nice texture, moist, easy to make. Baked for 1 1/2 hours. Great taste and flavor
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.
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
Hi Julie, that should work!
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?
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.
This recipe is perfect! Thank you so much.
I love every recipe from Audrey Roberts! she is so talented and for sure my go-to for desserts <3
Moist and flavorful and so easy. Excellent!
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!
Super moist! Noone can tell it’s gluten free
IT IS SO GOOD!!!!!!!! 10/5 stars
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.
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.
Loved this. Mixed it all in a food processor., obsolutely delighted with your recipe.
is there any recipe modifications for high altitude baking
Hi Cynthia, we have not attempted this recipe at high altitude, but here is a great resource for some tips: https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
So so good! This is my go to recipe for banana bread.
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!!
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!
This recipe was a big hit in our family, for both celiac and non celiac members. Moist and delicious and so easy to make!
purely yummy 😋.
If I was going to add fresh blueberries to this how would I go about it?
We recommend lightly coating them in some of the flour mixture before folding into the batter!
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
I keep making this over & over & over… it’s absolutely perfect! Thank you
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.
I used 2 bananas, oat flour, and just 1/2C sugar. Turned out so fluffy and delicious! This recipe is a keeper! Thanks!
Will this recipe freeze well?
It should!
additions instead of the xanthaum him on my allergy list along with vanilla too .. sigh, need a list if can haves instead if cants.
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!
no oven any ideas for cooking in air fryer like temps and times since much smaller area to heat. ?
We recommend trying 320°F for about 20 minutes!
Hi! Are the nutrition facts correct? 2 servings seems like a lot for only 272 calories?
Thanks!
Hi Zoe, we’ve taken a second look, and the nutrition was juuuust slightly off. 2 slices actually comes in at 261 calories!
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?
Start with 20 minutes and check from there!
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.
How long can I keep it fresh and how?
Hi Patricia, keep it tightly wrapped at room temperature for up to 4 days or in the fridge for up to 1 week!
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?
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!
Good, simple recipe. It was my best banana bread yet!
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 🙂
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!
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!
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!
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!!
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.
I love this recipe! I have used it many times – sometimes as a bread and sometimes as muffins – it NEVER disappoints!
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.
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.
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 !
Easy and delicious! I used coconut oil, and mini semi sweet chocolate chips.
By FAR the best recipe I’ve ever used for banana bread! So moist & delicious. It’s hard to stop with one slice.
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!
My husband is not gluten-free but he loves this banana bread! Score! I love it too! Best one I’ve found.
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!
So good loved it 😘
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.
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!
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?
I followed the recipe exactly. And the banana bread turned out perfectly. Now i’m going to try the almond flour banana bread.
I over baked it (my own fault) but it still came out tasty. I’ll make it again,
Haven’t made it yet but is it plain or self raising gluten free flour???? Cant wit to try
Hi Ann! It’s plain gluten free flour. The recipe calls for baking soda, so no need to use self raising.
Most amazing bread!
Super easy and delicious. I added walnuts and an extra banana as the ones I had were rather small. It turned out perfectly!
This turned out perfect, it has easy to follow directions and the family loved the bread.
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.
Love this!! I’ve been making it, almost weekly! I sometimes add flax seeds and hemps seeds for extra nutrition!! So good!
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!
I have been using this recipe for years but found out recently I can have eggs. Any replacement suggestions? Thank
We haven’t tried it, but you may have success with a flax egg!
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.
Excellent, easy to follow recipe and the results were delicious! Thanks!
Wow! Loved it! I choose coconut oil and King Arthur cup for cup gf flour… so so good!
I made it last night, and was the best banana bread ever.
The best I have ever had GF or not.
This banana bread is wonderful! Have added chocolate chips once in awhile, and it’s rich and delicious!! Love all of her recipes!!
Best recipe. Like all recipes on this website. Tested, reliable and tasty.
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.
Excellent recipe…no one knows it’s gluten free!
Thank you for such a solid recipe.
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.
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
Awesome banana bread! My 5 year old celiac, dairy free twin granddaughters loved this recipe. The best one we found yet.
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.
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
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.
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.
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.
Best banana bread recipe! I make a lot of your recipes. Thank you so much for sharing them.
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
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.
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!
I’m having trouble finding GF Pillsbury flour. Has anyone tried this with Bob’s Red Mill 1 to 1 GF flour?
Yes it worked great!
My go to recipe, love it! Thank you 🙏🏾
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!
This recipe is so so so good! And even easier! Thanks so much!
The BEST banana bread recipe I’ve tried in 13 years with celiac! I’m trying Audrey’s pumpkin bread next.
My daughter LOVED this banana bread. Absolutely delicious and easy to make. Added mini chocolate chips and was a huge hit with the family
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
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.
This is the best! I like to add in pumpkin and pumpkin pie spice in the colder months
This is so good! Moist & delicious! Wouldn’t even know it was gluten free! Thank you!
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.
Wow! Love this GF banana bread, a new favorite for sure! To ask you for sharing!
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…
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!!
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!
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.
I make this recipe almost every week. It is the best!!
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!
My grandchildren are gluten-free and love this banana bread.
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!
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.
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!
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!
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.
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!
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.
I tried this with cassava, flour and maple syrup, and it was delicious!
did you substitute the all purpose gf flour with casava flour? just curious I might want to try that
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😊.
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
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.
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.
Excellent! A hit with everyone!
I used Bob’s Red Mill gluten-free flour with xanthian gum The bread came out perfectly
Easy and good. Needed to cover mine with foil halfway to prevent over browning
So easy & super delicious!!
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!
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.
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. .
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!
This is amazing I love it, love It, love it.
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!!!
this was awesome!! used Bob’s Red Mill flour. added cinnamon and chocolate chips. would highly recommend.
This is one of the best gluten free recipe I have found! It is moist and delicious!
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…….
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!!
My GF husband says this is the best banana bread he’s ever had. So easy to make too. Thank you
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!
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!!
So delicious and moist! My non gf family won’t even know the difference! 10/10 ⭐️
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.
I can’t wait to try your other recipes because this bread is delicious!!!
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.
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.
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 😊
We love this. Do you think I could pour into cupcake cases to make mini ones?
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!
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.
Really, really good. You won’t miss the gluten variety!
Great gluten free recipe that is consistent each time I make it. Always add chocolate chips too. 😉
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.
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 🙂
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.
Best gluten gluten-free banana bread!! I definitely will be making it again.
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!!
LOVE, LOVE, LOVE!!!! Best GF Banana Bread I have eaten!!!! Thank you. 😀
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!
Delicious and moist. I will make it again for sure.
best ever !!!!!!!!………this time i will grate some pear into it………mr builder upset that it is for shared morning tea at work
best ever !!!!!!!!………this time i will grate some pear into it………mr builder upset that it is for shared morning tea at work
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!!
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!
Easy and delicious I add pecans and raisins.
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!
love this recipe! thanks so much. I follow a lot of your recipes.
I love this recipe! I often add a cup of chocolate chips! 😋
Wow! What an amazing recipe, my family and I will be enjoying this for years to come. 🙂
Wow what an amazing recipe thank you so much my family & I will enjoy this for years to come! 🙂
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.
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!
I’m making my 2nd loaf. it’s really good. this will be my good to recipe for GF/DF banana bread.
thank you.
Perfect and easy banana bread recipe! I love adding chocolate chips and using date syrup instead of sugar! It’s super yummy every time!
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!
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.
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.
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!!!
this was delicious! super quick and easy, can’t even tell it is gluten free. 😋
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.
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.
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!
Do you think I could use Crisco as a dairy-free option?
Hi Jolene! I have not tried it before. If you try it with the Crisco please let me know how it turns out.
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.
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!
Excellent! Often I’ve found GF recipes to be too dry. We used the Pillsbury flour and added chocolate chips. Doubled the recipe for two loaves and it came out great. Only thing was my mistake—didn’t pay attention and used powdered sugar by accident—and it still came out great.
Hi. What can be used instead of eggs please?
Hi Miriam! I recommend using Bob’s Red Mill gluten-free egg replacer with my recipes. Thank you fo asking. I hope you enjoy the banana bread.
This is a fantastic recipe! I added a cup of crushed pecans. Thank you so much for sharing this recipe.
I have tried others and there not as good as this one. You can’t go wrong with this one
Have you tried coconut sugar opposed to granulated sugar? Just wondering if it worked out cause I try to limit my sugar intake. And is dairy free butter required because you didn’t mention any substitutions or alternatives. I like versatile recipes & unfortunately I do not consume vegan processed ingredients, only wholesome nutrient dense foods. thanks
Hi Revel! I have not tried coconut sugar in my recipe. I have substituted the sugar with pure maple sugar before sucessfully.
I tried with it 1/2 monkfruit and 1/3 coconut sugar and it came out great! This recipe is so simple and so good!! I also added nuts! I used the Namaste brand of gluten free flour and I turned out light and fluffy.
Love the simplicity, always add nuts, chocolate chips or additional fruit…sometimes cinnamon. All my GFers thoroughly enjoy!!
This is an easy recipe to follow and it makes fantastic banana bread.
My family loved it and couldn’t tell it was gluten-free. I am the only one in my family that needs GF recipes, so it makes it easier if we can all have the same and it tastes delicious.
Thank you for a great recipe.
Great recipe, I had to modify it a bit for what I had in the cupboard but it worked out perfectly! Very moist and tasty!
Best banana bread recipe I have ever had. No one knew it was GF
This has become a staple recipe in house. Everyone loves it. I sometimes add mini chocolate chips or crushed walnuts into it. Personally like to cook it for a few minuets longer 55ish at the 350 degrees to get it a bit more firm and fully cool before cutting. We use the GF 1:1 flour from Trader Joe’s and it works perfectly. Thank you!
One of my coworkers made this. She used King Arthur Gluten Free Flour but was a little short, so added 1/2 Cup of almond flour. I’m not a huge Banana bread fan, but hers was amazing. She added chocolate chips and pecans to it. It was extremely moist and had a great texture. I have her recipe now, and I will make it as soon as I can get three bananas to be overripe.
Thanks for this very yummy, moist and easy banana bread!!! I have Celiac disease and have to be gluten free. What a wonderful recipe!
Made this as bread, today I made it as muffins.
Delicious and easy recipe! To cut back on sugar I use monk fruit/erythritol, add some cinnamon and I love nuts so I add some pecans and dark chocolate chips, everyone loves it.
I love this recipe!! we make it at least once a month, sometimes adding chocolate chips. The kids love it both ways. I just use woolies home brand gluten free flour, it works great!Thanks!
Wait, but no for real… you can not tell this is gluten free. I’m not usually gf, but my husband is celiac, so I made this and it’s really good. I used 3 bananas, Bobs Red Mill all purpose gf flour, xanthan gum, and baked for an hour and it was *amazing*. I’ll be replacing my old regular banana bread recipe with this one 100%. Would definitely recommend.
It was easy to make! My son loved it! I added a few chocolate chips. I will definitely be saving this recipe and making it again! Thanks 😊
So happy I found this recipe! My whole family loves it! I use the King Arthur flour which has the Xanthan Gum added. I’ve always used the recipe for bread, but will try doing the muffins too.
This is my go to banana bread recipe. It turns out moist inside with a crunchy outer crust. I like to use Pamela’s pancake and baking mix and omit the xanthan gum and baking soda. I also add walnuts and a bit of cinnamon.
Absolutely delicious! Used Krusteaz all purpose GF & it turned out amazing
This was quick, easy and delicious! I have both dairy and gluten free allergies so this recipie was perfect. Thank you so much for this!
This is definitely the best gluten-free banana bread I’ve ever had. It’s super easy and so yummy! This is fantastic on it’s own but also with blueberries and a dash of cinnamon. It is one of the few gluten-free recipes that has been made repeatedly and makes me look forward to having overripe bananas. Thank you for this wonderful recipe!
Delicious and so easy to make! It was a hit!
Easily the best banana bread I’ve had- with or without gluten. I used 3 medium over-ripe bananas and King Arthur’s cup for cup blend.
We made a couple of recipes at the same time to test them out side-by-side. This was the clear winner when my husband who typically passes on gf things said it was delicious and he would definitely eat them even though they were gluten free. Thank you for a delicious recipe. I’m reprinting it because our recipe has gotten super stained over the months and I see you already have significantly more reviews so it must be an obvious winner on your site as well 😀
What would you recommend for substituting the eggs for in this receipe ? My daughter can’t have eggs
Hi Megan! I recommend using Bob’s Red Mill gluten-free egg replacer in my recipes. I hope you try my recipe and enjoy it!
This was perfect! I used the Pillsbury GF All Purpose and it did not fail! I did add a few dashes of Cinnamon…kind of like a bananas foster taste:)
This recipe was great. Good flavour and it’s moist. Better than my old recipe which contained gluten! Very happy 😊
Great bread! I used Better Batter flour and added mini chocolate chips. It came out very moist and delicious! Thanks Audrey for a super recipe.
Loved this recipe!! Made it GF and DF and it was delicious! Today I’m going to try it as muffins with a crumb topping!
A little tip………. For even more banana flavor. Wrap warm bread in plastic wrap and freeze overnight. Freezing the bread brings out even more banana flavor.
Thanks for sharing the tip Jo! I am so happy that you enjoyed the gluten-free banana bread.
Jo, Thanks for your freezer idea. I fully intended to freeze some of my banana bread, as you suggested, but it was so delicious, we polished off the whole loaf. Next time, I will triple the recipe, to make sure some of it ends up in the freezer. 😍(I added dried cranberries, currants and pecans to the recipe. YUM!!!) Roseanne
Just started with Gluten free cooking and this banana bread is as great as everyone says. Easy to make and delicious to eat!
I have been skeptical about gf things like muffins, breads—they all seem dry and crumbly! Not this recipe, we LOVED it! I used King Arthur 1-for-1 flour mix and added chocolate chips. Took a little longer baking time, but I was so pleased in how well it rose in the pan, and it was so moist. Will only make this recipe ever again! Going to try using honey or maple syrup for sweetener next time, but I expect great things. Delicious!!!
Mama Knows GF has given me an abundance of recipes that are easy to make and taste AMAZING. I’m so thankful for her website after struggling with new allergies; they’re easily adjustable to your dietary needs and she posts many vegan options as well. Go make this banana bread! It’s great just like every other recipe.
I love making this banana bread. I have tried several gluten free banana bread recipes and this is definitely the best! Is it possible to freeze this banana bread for use at a later time?
That makes me so happy to hear Cindi! You can freeze the gluten-free banana bread for up to 3 months. Thank you.
I used Better Batter flour. I also added 1 container of apple sauce. It was delicious. My girls said it tasted like the regular one I make. My oldest is GF so I try to make her favorite bakes like she remembers. I don’t want her to miss out. Thank you. This recipe I will continue to use.
Have you added the apple sauce as an extra ingredient or as an egg substitute?
I’ve used this recipe several times and it’s always a hit. This is the best gluten-free banana bread recipe, hands down!
Hi Audrey! The best gluten/dairy free banana bread ever, possibly the best all-around banana bread out there! I used Bob’s Red Mill flour and Blue Bonnet Plant Butter…simply delicious!
I had to modify based on the only things I had. Used Pamela’s gluten free flour, BRM Egg Replacer because I didn’t have any eggs and about 3 or 4 tablespoons of canola oil and 4 medium size bananas. Oh and I used date sugar too. Will definitely be a repeat! Thanks so much for all your hard work!
My family loved this and they aren’t even gluten free! It was gone in 2 days. Just ordered your cookbook.
wow this is my favorite gluten free recipe to follow. Ive made this several times. I do have to make some modifications for my other allergies as well like an egg replacer by bobs red mill and dairy free almond milk, but it comes out perfect everytime. thank you so much for sharing this recipe. it’s made my baking much more enjoyable finding recipes like this one.
This is an A+ recipe I an thrilled with the simpleness of it and yummy 😋 even my finicky father enjoyed it. more of those who are not gluten free enjoy it Thank you!!!
The first Gluten free recipe that turned out perfect!. love how it turns out moist and soft.
This is my go to banana bread recipe. It’s delicious!
Amazing recipe! I’ve made it at least a few dozen times (to the point I have it memorized) and it never disappoints. 2 bananas makes a more crumby bread, 3 makes it more moist and banana-y but I love it either way and usually just use what I have. Sometimes I sprinkle cinnamon sugar on top, or mix in 3/4 cup of chocolate chips (or both) for a sweet treat. I’ve also made it into mini muffins and cook for about 12 minutes and it works wonderfully. It makes about 36 when I use my small cookie scoop to fill the muffin pan.
I make this banana bread once a week. Turns out every time. I sprinkle the top with dark chocolate GF chips for a little extra sweetness.
It’s easy and delish !
Delicious! Thank you for this amazing GF banana bread!!!
I used Trader Joes gluten free pumpkin pancake mix instead of flour and didn’t add the xanthan gum. II couldn’t find a loaf pan. So I ended up making large muffins and threw a small chunk of dark chocolate on top of each muffin. The muffins ended up perfect son the inside with a slight crunch on the outside. My whole family loved these so much that I had to make more the nextday!
Recipe works and produces a banana cake my whole family enjoys. I use oil and oat milk for a dairy-free version and a bundt pan to bake it in. It comes out moist and delicious, thanks for a super recipe!
This recipe works and it’s fantastic. I’m happy I’ve finally found a go-to for gf banana bread. I used King Arthur 1:1 flour and added a handful of toasted walnuts. The crust is especially good because it’s crunchy and sweet, not dry and bland like most recipes. Bravo!
I’ve tried so many gf banana breads but this one is by far the best. It’s a favourite in our house.
This was so amazing! Did a few substitutions including using coconut oil and egg substitute to make it vegan. Used 2/3 cup of maple syrup instead of the white sugar and added walnuts. Even my husband loved it. Will definitely make again!
This is an awesome recipe! I used cup4cup wholesome gluten free flour and literally could not tell it was gluten free 🙂
I use this recipe every time. I just started doing 1 cup of gluten free flour and 1/2 cup of almond flour and all I can say is…wow. I’m so thankful to find recipes like this.
A perfect recipe. Yielded a soft, fluffy banana cake. I added slivered almonds and I baked it in a 9 inch cake round for 20 minutes.
Thanks for the recipe!
Tastes great and very easy recipe to follow. I added chopped walnuts and cinnamon. This recipe good as is and definitely one you can add your favorites additions
Excellent recipe! I’ll sift my flour next time.
O-M-G! This is by far the most delicious banana bread I’ve ever tasted – and you’d never know it was gluten free. I’ve tried so many recipes for banana bread even before I was diagnosed with Celiac, and this is hands down the best tasting of them all! Even my husband was Wowed and he’s pretty particular when it comes to sweet breads. Except for adding a little nutmeg, I followed the recipe exactly and it turned out great and was easy-peasy to make. Thanks for sharing this one! Soooo good!
So delicious and easy to make!! I make mini muffins instead of bread. Perfect for my sons school lunch. He’s become very popular around lunch time sharing these with his friends!! Thank you so much for helping this mama out!!
Omg!!! The best ever! One bowl, no beaters!! So delish!! I too made mini muffins! Baked for 15 mins!!
excellent and easy banana bread! I had 2 large leftover super ripe bananas and made it with this. I used Smart Balance instead of butter and the Truvia baking blend (stevia/cane sugar) instead of sugar. I also replaced the tsp of vanilla with a tsp of organic maple syrup. came out perfect.
Best GF banana bread I’ve had. Added walnuts and pecans.
I’ve been making this recipe for the last two years and it is PERFECT as is and also with additions. For anyone in Australia ALDI GF Self Raising Flour works perfectly. Also coconut oil is perfect at a one to one swap with butter. I never tell people that it is gluten free dairy free and EVERYONE without fail asks for the recipe 🙂
Thanks for your recipes, always such a pleasure to try GFDF recipes that actually work because they’re used by the poster.
This is almost exactly like my gluten banana bread recipe. Only one bowl, no beating of sugar and butter, tastes amazing! I did substitute maple sugar and honey for the white sugar called for, and that added a nice flavor to it. Topped with 70% dark chocolate chunks. For all those who want to know, I used Bob’s Red Mill 1:1 GF all purpose flour. Great texture and it’s hard to believe it’s gluten-free!!
This is my go-to recipe for GF DF banana bread. Solid recipe as is, and so darn delicious. Thank you!
My go-to recipe. Simply amazing and so easy to make. I use coconut oil in all my baking since it’s cheaper than butter. I add cinnamon and only 1/2 cup of sugar. Occasionally I’ll throw in mini chocolate chips. My husband who isn’t gluten free also loves this!
I make this over and over again!!! Easy and delicious!
I made a loaf last week when I hosted Mahjong. Everyone raved and didn’t know it was gluten-free. It was so moist and loved by all that I wrapped the rest up in individual packages & everyone took slices home. Since there was nothing left, I’m making 2 loaves tonight…one for weekend company & 1 for me!💖
This was absolutely delicious. Ate it in two days. Topped it with vanilla ice cream, yummy
Simply Awesome. I made muffins and added walnuts and choc chips. Baked for 20 min.
Excellent recipe!
The best banana bread!
We all love this banana bread in our family, even the gluten-eaters, thank you!!! I add a pinch of salt to the batter as well as some cinnamon and some freshly grated nutmeg. Some frozen raspberries work great in it too! Really enjoy your recipes.
I made this using a cake pan instead of a loaf pan, and it baked in half the time. It’s moist and delicious! Thank you for the recipe!
This is the best banana bread I have ever eaten. I used coconut oil instead of butter. This bread came out moist, tasty, and delish when warm with ghee and cinnamon on top.
Favorite recipe of all time! This is GREAT banana bread. I do add nuts cause I love um. The fact that it’s GF is perfect…but everyone I’ve served it to has loved it. It’s easy, inexpensive and delicious!
I love this recipe. I am preparing for postpartum and have made the bread to freeze and muffins (baked for 15-20 mins). I omitted the sugar completely, no problem. Healthy and fluffy! Thank you.
I’ve tried a lot of banana bread recipes, this one got saved to my books on my iPhone. Obviously I made a few changes, like I had Bobs Red Mill 1 to 1. I also
Used olive oil in place of the butter. Granddaughter is dairy free. Thank you for your great recipes. I’ve made a few, all have been great!!
Very much enjoyed will be making this again! And passing on the recipe to others.
Thanks so much for this recipe, worked perfectly! I doubled it as I had 5 overripe bananas. I used coconut sugar instead of white sugar, and I added 1 cup of dark chocolate chips and 1 tsp of cinnamon. My hubby at 2 pieces in about 1 minute flat, lol! I’ll be making this again for sure…
Easy, delicious and the best banana bread I’ve made, gluten or gluten free! I thought I had the best recipe, but this was even better. You made me a believer! Now I’m following and trying other recipes. Thanks for sharing! I love nuts, added walnuts.
Very most and delicious It’s almost like eating a piece of moist cake.
Mmmm-mmmm-mm!!!! I knew I was going to double this recipe for my 5 boys and baked in a 9×13 pan. I’m gf, they’re not but ate every crumb! What a perfect addition to my recipe box
Wow 🤩 this was the best super easy to make also not so many ingredients 👍 thank god just simply! I sub’d sugar for brown sugar still good and tasty! 5 stars!
I just made this, it was so easy and so so moist and delicious will be making this again oh by the way I added pecans.
I don’t normally leave comments on recipes but I had to. I am an extremely picky eater and finding good gluten free baked good recipes has been difficult but this is AMAZING. The recipe turned out so good with bobs red mill cup for cup. I also love how easy this recipe is the one bowl nature of this recipe was awesome.
It’s moist, and delicious! I’ve shared with friends so they can enjoy also! It’s just plain GOOD and shouldn’t be limited only for people who need gluten-free recipes. I’ve made it with blueberries and pecans, next I’m gonna try with rhubarb
My mom has always made the best banana bread ever and I’ve been in search for a recipe that would taste just as good but be gluten and dairy free and I found it! I used almond flour, dairy free butter, and substituted the granulated sugar with a 1/2 cup of milk fruit. (Next batch I am going to try 1/4 cup of monk fruit) Thank you for a perfect and easy recipe!
Absolutely the best!!! I’m celiac and LOVE Mamaknowsglutenfree website. This banana bread recipe is a keeper!!!
Wonderful. I used Pillsbury gluten free flour. Added a cup of chopped pecans. So delicious.
Delicious!!! The thing I love about ALL of the recipes that I’ve tried from Mama Knows Gluten Free is that they don’t taste like they’re gluten free! This banana bread is so moist it just melts in your mouth!
Wow. Love your recipes. Very helpful. and informative.
Followed direction exactly: doubled the batch. Used Bobs Red Mill Gluten Free Flour. Came out delicious and moist. Thank you for sharing your recipe!
Super recipe. Made this today and I omitted the sugar, even then it was mildly sweet. We enjoyed it. Thanks for sharing.
Oh my goodness!! This is the BEST recipe that I have ever used. I’m so glad I came across you and your wonderful recipes. Can’t wait to try some more 🥰🥰🥰
Wow! I recently developed a gluten allergy and I was devastated. I found this recipe and have already made it twice in a week! I added extra cinnamon, Almond slivers, honey, and white chocolate chips into the 2nd batch to mix it up but it was still AMAZING without the add ins. I used open nature gluten free baking flour (: Thank you for this amazing recipe! Already had a friend ask for it!
We make this weekly for school snack! It’s the best gf or non-gf banana bread, nobody would know! We also love your pumpkin bread recipe and sometimes mix it up!
This was incredible. Thank you for sharing.
Loved this recipe!! I used Bob’s Red Mill gluten free flour (plus the recommended 1.25 tsp xanthan gum for that brand) and added in chocolate chips. I received lots of compliments!
This was DELICIOUS! Soft and moist and so tasty. We used coconut oil and threw in chocolate chunks. One of the best gluten free recipes I’ve found. Thank you!
Amazing. Done it two times and both times came out beautiful. I cut on sugar and add just1/3 cup once time and 1/4 the other and still it was very sweet. Also added dried blackcurrants, yummy. Used coconut oil on both occasions. Thanks for the great recipe.
I love this recipe, so easy and quick to make yet you get a perfectly moist and delicious banana bread every time. I made one with chopped pecans which was equally delicious. Thank you so much for the recipe x
This is the second time I’ve made this and this time I doubled the recipe. It’s lovely and light and downright delicious 🤤 I will always use this recipe for my banana bread and no one knows it’s GF !
Wonderful texture and flavor – perfect!
This has been my go-to banana bread recipe for over a year now! It is so so good! I use my duck’s eggs, nuttlex (df butter) and whatever gf flour mix I have at the time, and it always turns out amazing! I love adding walnuts and chocolate chips, and a split banana on top with a bit of sugar sprinkled over it. The banana on top caramelises while it’s in the oven, and it makes it look amazing when it comes out:) It always has such good feedback, and is an easy gf & df alternative:)) Thank you!!
This recipe is awesome! I’ve made it a few times and it’s so good and so addicting. If you are wanting to double the recipe and wanting to bake in one large pan, I doubled all the ingredients and chose a bunt pan. Baked for an hour then cover with foil to not burn the top and then bake for another 25-30mins and it was perfect on the inside.
Your recipes are the best! I had to switch to GF DF diet and it’s not that difficult with your recipes. I make your banana bread and oatmeal cookies almost every week. Also, coconut sugar makes everything taste so much better! Thank you for this blog ❤️
This banana bread is absolutely delicious! I’ve made it several times and it always turns out perfect! I was diagnosed as Celiac 4 years ago and now believe I may have some dairy sensitivities. So thankful and thrilled to have all these wonderful recipes! Thank you!!!! Mama Nance
Really good! I also made it vegan by adding 2 tablespoons of chickpea juice (aquafaba) instead of egg. I also popped in a few raisins and glace cherries and drizzled with icing. I also took the bold move of using my bread maker to cook it on the cake setting. It turned out really well although slightly undercooked so I finished it off in the oven. Delicious!
Delicious, I made it as written and my hubby didn’t even notice the lack of gluten. I will be making this every time I want banana bread. Thank you.
Audrey’s is the most amazing GF banana bread ever!! I bet she is a super mom too! I double the recipe using three very large bananas and add applesauce, craisins and pecans. It disappears really quickly:-) Thanks Audrey!
Being newly gluten free it has become kind of overwhelming until I found this recipe!!! I’ve made this 4 times before deciding to post and boy is it delicious! I added walnuts and blueberries and that took it to another level!! Thank you so much for sharing and NO one yet knows it’s gluten free.
First time making something gluten free & it was delicious!!! I added walnuts & made muffins so they would be done faster lol, they were ready in 20 minutes, I am keeping this recipe because I will be making this again & again thank you so much!!!
Wow. Thank you for a great, QUICK GF banana bread recipe. I did substitute 1/2 cup of coconut sugar and a big splash of honey. I would guess 1.5-2 tbs. I measured the flour and used King Arthur’s gluten free all-purpose. FABULOUS recipe amd delicious taste for the simplicity of ingredients. Thank you!!!!!
My 13 yr old daughter made this as her very first banana bread, GF for me 🙂 She did an amazing job, and this recipe is delicious!
oh wonderful!! It’s so nice to have someone with confidence and experience to guide me and now my family is soooo happy to have this bread back in our lives! Here I thought I could only bake with wheat flour. You’re making me look good. A million thank yous! Teri
LOVE this GF banana bread! Our family loves it so much I bake 4 loaves at a time and freeze. Perfection!
Wonderful recipe!I have used this recipe many, many times. My only ‘unsuccessful’ bake was using 3 bananas, so now I stick to 2.
I also like to add some cinnamon at the end and mix it gently on top of the batter once it is in the baking dish. Thanks so much!
Really, really good! Moist and perfect texture. Could not tell it is gluten-free. Thank you!!
I don’t even normally rate recipes but this banana bread is just SO GOOD! The ONLY change I made was to use 1/2 C of sugar instead of 3/4 C sugar. It was a hit with the kids and I didn’t even add chocolate chips like I usually do. Thanks for this recipe…it’s now my go-to recipe for banana bread!
Thank you! Just made this, and it’s the first time a GF banana bread turned out so well for me. It was easy and it’s delicious! I used Bob’ Red Mill GF flour and vegan butter from Miyokos Creamery.
So good and easy too. Used Bob’s Red Mill 1:1 GF flour
I made this recipe yesterday. It is probably the best banana bread I have eaten. My husband is diabetic so I substituted King Arthur Baking Sugar Alternative for the sugar.
Awesome recipe! Thank you so much
Such a delicious bread and easy recipe! This is the first ever gf banana bread I’ve made and my kids said it taste like Grandma’s banana bread, which is a great compliment. I made mine with coconut oil, King Arthur measure for measure gf flour, 1/2 cup coconut sugar in place of granulated and added some chopped walnuts. Definitely my new go-to!Thanks for sharing this! God bless!!
Very good. First non-sinking GF cake I have ever made.
It was ready at 45 minutes – maybe my oven is hot.
I used FG Roberts Traditional Bread Mix (Australia).
The Banana Bread and the Pumpkin Bread recipes are amazing! Not only do the breads taste delicious the recipes are easy to follow. ❤️ ❤️ ❤️
Delicious and easy to make. Thank you!
I made this as well as the pumpkin bread- swapped out coconut oil for the bitter and Bob’s gluten free 1 to 1 flour for my breads and they were both the BEST BREADS I have ever baked!
Thank you!!!!! Yet another AMAZING recipe. The only thing I added was some chopped walnuts. I actually made 12 muffins out of the recipe, approx. 25 minutes. I really appreciate these recipes that taste amazing and don’t turn out to a crumbly mess the day after like most GF box mixes. Can’t wait to try more and more of your recipes!
Very easy and delicious. Thank you for giving us this as a template! I used King Arthur 1:1 GF flour, reduced the sugar to 1/2 cup and used brown, not white, added 1 tsp cinnamon and didn’t have any vanilla on hand, so I added a Tbs of maple syrup and it came out delicious. My pan is a bit larger than that called for, so I baked it 10 minutes less, and it still turned out fabulously. Have now made it at least twice, and have everything sitting out on the counter ready for batch three!
This was easy to make and tasted delicious! My family and I are all gluten free so it was fantastic to find this delicious recipe! I sprinkled some pecans and brown sugar on it about twenty minutes before it was done it worked out pretty well. Probably the best banana bread I’ve ever had!
Delicious! I used Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, three frozen bananas (let come to room temperature), added 1 teaspoon of baking powder, 1 teaspoon cinnamon, 1/2 cup chocolate chunks, 1/2 cup pecans, cut sugar to 1/2 cup, and equal amounts of Earth Balance and butter (was afraid to use just Earth Balance). I could not tell that it was gluten free at all. A winner of a recipe. 🙂
I love this EASY recipe. I added coconut and white df chocolate chips. Yum! Thanks for making it easy. I may not share!
So good, took it to work for morning tea and everyone raved, and I just used nut butter and a pack of GF flour off the shelf. Great recipe
I’ve been using this recipe for years and it always turns out good. I found it’s better to use very brown bananas and 3 of them. I make it into muffins and add chocolate and sometimes nuts. Muffins usually take about 20 min to bake.
Fantastic banana bread recipe! Baked up great and my whole family loved it! I substituted white sugar for 1/2 cup coconut sugar and 1/4 cup of maple sugar with no issues. I used the King Arthur gluten free flour.
I didn’t expect it to have a normal tender crumb and taste as good as my favorite non-gf recipe but it so does! And quick and easy to make and clean up after. Used King Arthur gf flour and subbed half sugar with monk fruit blend. Even gf-flour/bread-hating hubby scarfed it down.
Just perfect! I do put a little less sugar in however.
Already did this recipe many times and happy with the result because its always either finish the sameday or the next day only left like maybe 2 slices😁 and I really want to mentioned too that the 1st time I notice your recipes was when I look for the GF DF almond bread, it was amazing too, I did many times with that one too, thank you and keep on doing your awesome recipes 😊.
Delish! Thanks! Love your style. Your extra effort to explain techniques and FYI’s. I did not use eggs but Flaxseed Mill instead. Always amazing that I can bake without animal products! Yea!
Delicious! Used 3 small/medium bananas and was feeling adventurous with ny extracts so did a splash of vanilla, a dot of banana extract, dot of butter extract and splash of almond extract. Also added lightly toasted walnuts (I find pre toasting the nuts makes it so they dont hurt the roof of my mouth).
Made these for my granddaughters who were spending the night with me. Added a little cinnamon and chopped pecans. Made into flattened shaped cupcakes. Very good. And the smell of them baking is to die for. Thanks for the recipe Mama.
So delish! I added in some almond meal to substitute for some flour, added cinnamon and chocolate chips.. super moist and fluffy. Will definitely bake again.
This is soooo good. I’m gluten-free, but my housemate is not. I just made her one using equal amount regular flour and she loved it. I added chopped pecans. The only thing I did differently was I did *not* wait until it was fully cool to slice it. I sliced that beauty, while it was still hot enough to melt butter. (I know. I’m just a dangerous-living, risk-taking type.) LOL I have you Pinterested and Pocketed, and I will definitely be back checking out what other goodies you have! Thanks so much for sharing! P.S. I used Bob’s Red Mill GF flour.
I’ve made this recipe a few times with krusteaz gluten free flour and it’s always perfect! If you wanna spice it up I add some cinnamon, nutmeg, and ginger then sprinkle brown sugar and flaky sea salt on top before baking. Absolutely delicious!
I do not eat Gluten Free but my sister has to. When I tasted this banana bread it was amazing! Didn’t taste gluten free at all!! It was delicious!
Yum! Beautifully moist and very tasty! We used Coconut oil instead of butter and added a pinch of ground cinnamon! A wonderful recipe for all, thank you
I love your cookbook. Everything I’ve tried has been very good.
Thank you so much Maryann for buying my cookbook! I am so happy that you are enjoying the recipes.
This banana bread recipe is so enjoyable because it easily adapts to your creative ideas or what you have on hand. As another baker commented – experiment with your favorite spices. Blueberries + cinnamon? I’ll have to try that next time. I have used mini chocolate chips. If using nuts I toast them first. However, this time I’m using Heath Bits O’ Brickle English Toffee Bits as the star of the show, in between layers and an additional sprinkle on top. Gluten free, no preservatives or artificial colors or flavors. But still read the ingredients label. I haven’t tried this recipe with Pillsbury gf flour but I have used gf King Arthur or Cup4Cup. Try Audrey’s Double Chocolate Banana Bread in her cookbook, she adds cocoa powder and mini chocolate chips!
This was the easiest banana cake recipe I could find since I am a terrible baker and I always mess it up! It came out sooooo delicious and good looking! I used King Arthur’s Gluten Free 1 To 1 flour, except for aprox 1/4 cup since I ran out of it I added Tiger Nut flour. I used coconut oil for the butter. I added 1 tsp of cinamon since I love it, and walnuts, pecans, and coconut flakes. Oh and since my eggs were tiny, I added aprox. a tsp of soaked chia seeds since I was worried it would otherwise not hold well together. It came out perfect, but now you know why I always mess up my baking, I improvise too much! since Ijust tend to use whatever’s left in my kitchen. This time it worked for the best!!
I’ve recently moved over to gluten free meals and trying to make as much as possible myself. I loved this recipe. Best banana bread I’ve ever ate. Definitely making it again.
Super yummy, I used Bobs Red Mill gluten free 1 to 1 baking flour. Thank you for the recipe!
I use this recipe every time and love it. Adaptation using: coconut sugar, adding 1 tsp cardamom, and 2 handfuls crushed walnuts 🙂
It was very good! My husband loved it! I added some cinnamon, blueberries and chocolate chips. I also used 1/3 cup of coconut sugar.
I’m so happy with the way this recipe turned out. I used a different GF flour with about 1/4 of the flour content as rice flour (just because I wanted to use it up!) I used less sugar and would go with even less next time (1/2 cup maximum) as I used more bananas. Very happy with the texture, evenness of the loaf and the overall taste. I can imagine how great it would be adding any other fruit nuts or chocolate to the mix! Thank you!
This is absolutely delicious! Used coconut oil for DF and coconut sugar as the sweetener. Thank you so much for an easy GF, DF, NF recipe!!
Gluten free perfection! Better than the banana bread recipe I use to use before going gluten free. I add a tiny amount of dark chocolate chips. Highly recommend!
Delicious! Best banana bread recipe I’ve ever made. I subbed 1/3 of the sugar for dark brown sugar, added 1/2 teaspoon cinnamon and 1/2 cup chopped roasted walnuts. My husband asked for seconds and he hardly ever eats sweets!
Amazing recipe. This loaf had the best crumb. It was more moist and fluffy but held together nicely. Not crumbly!
Made it with a few alterations as less sugar and dark chocolate and tasted amazing. I could eat a third of a loaf at once 🙂 and my partner loved it too :). Thank you for amazing recipe:)
Made it gluten, dairy and egg free. It was WONDERFUL!
Lovely recipe! This is the third GF banana bread recipe I’ve tried out and I have declared this one the best. I am the only person who eats GF in my family but everybody else loved it. Half of it was already gone within twenty minutes. The only thing I altered here was 1/2 cup of sugar but next time I plan to add some cinnamon and some chocolate chips! Thank you so much for this wonderful recipe!
Easy! Delicious!
This is an absolute winner. I make banana cake all the time but was looking for a gluten free alternative for my daughter. I added walnuts and used coconut oil instead of butter. My family loved it so much I had to make 2 because the first 1 went in record time. Thank you so much xxx
I used krusteaz gluten free all purpose flour and added just but half a cup almond milk as the flour i use requires extra moisture and added walnuts but the recipe is fantastic thank you we love it
I’ve tried a lot of gluten-free banana bread recipes and too often they come out dense and mushy in the middle. This one was PERFECT, and so easy!! I used Bob’s Red Mill GF 1-to-1 Baking Flour and it came out amazing. This will definitely be my go-to banana bread recipe going forward.
Amazing recipe. Great results every time. This banana bread is moist, light and sooo tasty! Everyone I’ve made it for has enjoyed it, even if they don’t follow a gluten free diet. I would highly recommend this recipe.
Come back to this recipe again and again. I do no subs with the ingredients but I do make muffins instead of bread. They come out so moist and full of flavor – even after frozen and thawed they maintain that delightful, springy texture. Nothing gummy at all about these. I used BRM 1:1 with xantahm gum for the flour.
Amazingly moist! Very easy to follow recipe!
Delicious, easy recipe!
I made this for my daughter who has recently been diagnosed with celiac disease. I added an additional half banana because I was concerned it might be dry and crumbly the way many GF recipes can be. She said it was the BEST BANANA BREAD SHE HAS EVER HAD!! So I made one for me… it was awesome!
Hi! I made the batter and added little heart shaped chocolate pieces to make them an extra special treat. I used my own flour blend with almond meal. We are a Celiac family, always on the lookout for scrumptious nutrient dense recipes. They rose beautifully and have a luxurious scent of banana and vanilla with a rich banana flavour. Thank you!
So yummy! I substituted coconut palm sugar and liquid coconut oil for the butter and it came out so well! 😋
Great recipe. I used coconut oil and flax egg and BRM one to one for 12 muffins. Will definitely make these again.
Wow, excellent and easy recipe!!! I used bobs red mill 1:1 flour, and then I added only 1/2 cup sugar. Bread was delicious and SO moist.
We used Bob’s 1 to 1 gluten free flour and replaced the sugar with half cup honey and used 2 flax eggs instead of eggs (2 tbspns ground flax seed soaked in 5 tbspns water for 5 minutes) and the bread was a tremendous hit! Very soft, moist and delicious!
My favourite recipe, we’re not gluten free but prefer this to any other I’ve made
Simple , tasty I halved sugar added a banana Fab
I made this twice in 2 days! I substituted flax eggs and a few spoonfuls of date paste. Perfect gluten, dairy, egg, and sugar- free treat! This will be a staple, thank you.
A concur with the other reviews. This is a wonderful recipe that’s fun to vary.I subbed 1/4c molasses for sugar and added 1/4 tsp baking powder to get a softer more cake-like crumb.Experiment with spices: cinnamon, nutmeg, cardamom, cloves.Fruit: lemon or orange peel and frozen cranberries and toasted walnuts or macadamias rocks it!
It’s wonderful!
This is the second time I have made this recipe. I used Bob’s Red Mill 1:1 flour with Can than gum in it this time, and Bella flour last time. I made a double batch (last time I quadrupled!) so that I have some to freeze. I add 1tsp of cinnamon for each loaf. I also replace 1/3 of the granulated sugar with brown sugar. I added vegan chocolate chips in one loaf because the kids like it that way. I’m dairy free and use Miyoko’s vegan butter for all baking. I wanted to add flax meal this time but forgot! Glad to see above that others have added flax.
Delicious!
So incredibly delicious! It was even nice and light and fluffy which never happens when I’ve made banana bread in the past. I have to confess, as it is impossible for me to simply follow any recipe, these are my adjustments. 1. My flour was the Minimalist Baker GF flour blend without xantham. I am in australia and the cups here are different so 2. I weighed out 76g of butter – not sure if that’s equivalent to this recipe. 3. i used erythritol and monk fruit powder instead of sugar. 4. 2 generous pinches of salt. 5. After I poured the dough into the pan I realized it needed chocolate chips and dried sour cherries , so I spread some on top and then swirled them into the batter in the bread pan. 6. Yes, I am almost done, I dowsed it with cinnamon and swirled it in too. Perfection. I am definitely going to try more of your recipes.
This is my go to recipe. Easy to assemble and remember. I use 1 1/2 cups of Almond flour and 1/4 c of flax seed meal instead of the gluten free flour. Works great!
Wow! This was excellent! I used King Arthur gluten free flour. I didn’t expect much, as my experience has been mediocre with other recipes, but this easily matches the texture of regular non-gluten free banana bread. I suspect the King Arthur flour had something to do with it – I don’t know that I had ever used that brand before.
Made it vegan using Bob’s Red Mill egg replacer with 1/2 cup of vegan chocolate chips. Wow!
I have accidentally made this without sugar….left it out while “thinking” and not paying attention. I added toasted walnuts. We actually liked it without the sugar. I put a swipe of honey on the slice after toasting my individual slices, and it’s delish. I wonder if I could add a few dates to perk it up and not add any honey to the top? Would it change the texture too much? My loaf was short and squat, because I didn’t add granulated sugar, but that was okay for us.
Amazing!!! Thank you. So easy to do and so delicious to eat 🤤
This banana bread is moist with a tender crumb. The loaf mounds nicely once it’s baked; it’s not flat like so many GF loaves. I used Bella GF flour, a butter-flavored shortening, and 1/3 cup of pure chocolate chips (no milk), and baked it for 70 minutes, until a toothpick inserted in the center came out clean. I’m really pleased with this recipe!
Loved this recipe. I am the only one in my family who has gluten and dairy allergies, so I made this for me. Well, everyone one else loved it so much, I only got to eat a couple of slices! I will be making this again and exploring your other recipes!
I am making this recipe for the second time now I have celiac so of course everything has to be gluten-free for this particular recipe I used GF King Arthur flour. Everything else I did exactly as it says and this was by far the best banana bread recipe and the simplest to make with actual ingredients you already have in your pantry. Several of my family members were saying oh my goodness you are going to be so sick, did you just eat that whole slice? I replied yes and contemplating on another. I then told them it was gluten-free and they could not believe it they have it set in their mind that everything gluten-free is horrible. My most skeptical family member not only asked for the recipe but I asked if I would make it again. Delicious! Thank you, I’m going to try your cinnamon roll cake next week.
i don’t normally leave comments, but had to this time. Delicious! I used a GF flour mix with the X gum in it and a little almond flour because I didn’t have enough of either : ) I also always sub some brown sugar for the white because I think it adds depth of flavor, and I added a tsp of cinnamon. We did it as muffins, and the tops got all brown and had a nice sugary crispness to them while the insides were super moist and soft. They didn’t rise all the way, so maybe next time I’d add some baking powder, but no big deal. Seriously the best GF banana bread I have had. Thank you!
I never rate recipes but this one is actually worth commenting on! I did add 1 tsp of baking powder and a tsp of pumpkin pie seasoning. Great recipe, not the usual gluten free disaster!
Love this recipe! I’ve made it as is at least five times over the last couple months! I’m experimenting now with subbing in some almond flour for part of the GF flour, adding almond extract, adding chocolate chips, etc. It comes out fantastic every time, and so easy! Thanks for my new favorite recipe! ☺️
Very good! Very moist and delicious! Bonus – easy one bowl cleanup !!
My husband and daughter have to be gluten free and I am dairy free and he always gets stressed when having to bake because he never is sure about the texture. Well thank you so much for this recipe. Because not only is it super easy, just being a 1 bowl recipe. But the flavor and texture is perfect. We used Bob’s Red Mill 1:1 baking flour.
Love this recipe, you can’t even tell its gluten free!
Delicious! Best gluten free/dairy free banana bread we have made so far. I will be looking at more of your recipes
Really wonderful! I substituted brown sugar for white, and used Namaste Gluten-Free flour. I made muffins, and it made 12 exactly. This made it easy to add chocolate chips for my dad and brother, who like chocolate in their banana bread. I used melted coconut oil, as well, and added some almond milk to thin the batter a bit. Turned out great, after baking Convection at 340 for 24 minutes. I’m curious as to why some banana bread recipes call for baking soda and others ask for baking powder…those are two very different ingredients!
Excellent, moist cake and not fussy to make. I was wondering if you’ve thought of including weights in grams for at least the dry ingredients in addition to the standard measures. It is SO much easier to just weigh out the ingredients and then I don’t have to worry if my scooping and measuring technique is the same as the recipe creator’s.
My go to recipe for banana bread! Thanks for the recipe.
Having had great success with your GF pancake recipe, decided to give this one a go and can confirm that it got me doing the same happy dance that the pancakes did! Used coconut oil as suggested to keep it dairy free. It was super easy and absolutely delicious, thank you 🙂
Undoubtedly the best, the easiest and most moist banana bread I’ve ever baked! I used BRM 1:1 flour and coconut oil instead of butter. Will be making this one again and again. Thank you for another great recipe to add to all you 5 stars recipes!!!
Oh my YUM!!!!! I just pulled a double batch out of the oven 20 minutes ago and I have to pull myself away from eating 1/2 a loaf!! It’s so good. I have missed banana bread so much. My son was dx with celiac 14 months ago and I’ve been so nervous to bake. I am SO EXCITED to bake/cook my way through your site. I am amazed that this bread is gluten free. My son (and the rest of my family) are going to be so happy!!
One question–How do you store this and other treats that you bake? (That is, if they last long enough to need to be stored…) I know with store bought items they need to be refrigerated or frozen to maintain the freshness. Do homemade breads/cookies/etc. need to be stored the same way to maintain their freshness? Thanks for answering! 🙂
OMG so easy and delicious. I added pecans to one loaf and also took out of bread pan after 10 minutes of cooling to prevent soggy bottom.
All the recipes I’ve tried have be 5 star easy and delicious. Thank you so much!!!
Delish!!! I just happened to have the Pillsbury GF flour on hand as your recipe stated so I used that. Added a few walnuts and it came out beautifully!!! All of your recipes are easy to follow and I love that you also make suggestions for substitutions! Thank you!!!
Turned out amazing!!
I made two batches. I used Bob’s Red Mill on one and Namaste on the other. They had a little bit different texture from one another, but I thought both were winners. My husband liked both too. Now that I have made two of your recipes and found them both to be the best in GF, I can’t wait to try more of your recipes. Thank you very much for sharing!
i don’t usually cook at all but when i woke up this morning i had a hankering for banana bread, looked up recipes and this seemed like the most attainable one and even though i didn’t have xanthan gum or a flour mix containing it, it turned out great! ran out of my gf flour mix so it ended up being a cup of the flour mix and a half cup of almond flour, had to bake it longer than the recipe calls for and the inside does fall apart pretty easily but not in a dry or crumbly way. i added vegan chocolate chips to it and it tastes perfect, better than i could have hoped for and it sated all of my cravings. thanks for the recipe! 🙂
All of mama’s recipes are amazing but my boys love love this banana bread. Sometimes I add blueberries or dairy free chocolate chips!
This was wonderful! I made it for our pumpkin carving family night when my college kid came home. Everyone loved it! I used coconut sugar and I think I could even cut it just a bit. We are used to things being a little less sweet, but this was really good as written. For the flour, I used 1:1 Bob’s Red Mill gf flour (has xanthan gum). I baked in a glass bread loaf pan and it took about 1 hr and 5 min. We’ll definitely make this again! Those who are not gf/df would never know the difference.
Best GF Banana Bread I’ve ever made! I used King Arthur GF flour and added 1/2 cup of raisins and some chocolate chips. Had to move it out of the kitchen to stop eating it!!!
I made this recipe for my partner who is gluten and dairy free, I used coconut sugar instead of regular sugar and added pecans and saltanas. It turned out amazing and tasted incredible. Everyone who tried it could believe it was gluten or dairy free! Very happy and will continue to make this every fortnight.
Deliciously moist and so moreish! Will be making this again and again!!
So good! I used egg substitute, 3 banana’s, reduced brown sugar to 1/2, added chia and then i cup of gf flour and 1/2 cup of gf rolled oats.
SO GOOD! I used 3 bananas, coconut oil and 1/2 c of sugar. Only had a 9×5 loaf pan, so I reduced baking time to 45 minutes. Turned out perfectly! Will absolutely be making this again!
Great gluten free recipe that actually works. Thank you for sharing
Used 1/2 cup of almond flour & 1 cup all purpose gf flour. Plus only used 1/2 cup of sugar. Also added shredded coconut. Best Gf banana bread I’ve ever made.
I tweak this to use honey instead of sugar and pumpkin pie spice and a bit of pumpkin seeds and it was absolutely delicious!
My wife is GF and I am learning how to make things that we both can enjoy. I followed the recipe just as it was and it turned out GREAT!! Thank you for sharing it!
Best banana bread ever! Thank you!!!
We have made some gluten-free recipes from the internet that were downright AWFUL. THIS recipe is NOT one of them!! My 8 year-old (who is gluten-intolerant) loves baking and eating this bread. We use King Arthur gluten-free flour and organic coconut palm sugar in place of the sugar and it comes out superb every single time (and we have made it at least a dozen times).
Best Banana Bread Recipe for my gluten intolerant husband! I added some banana schnaps from making bananas foster and added about 2 tablespoons. Also added pistachios and chocolate chips. It was delicious and moist!! Hard to believe it is gluten free. It’s is my new go to banana bread recipe!
This is a winner. We’re new to to gluten-free baking, and this banana bread is better than any I’ve had. The texture is delightful. Thanks so much for doing the work and sharing your most excellent results.
Easy to make, easy to eat!
As with all of your other recipes, this one did not disappoint! This tastes just like banana bread I used to make that contained gluten and dairy. I used the coconut oil and turbinado sugar and it is just so delicious! Thanks for another great recipe!
Delicious! Used coconut oil and sugar in the raw. My husband wouldn’t even wait for it to cool! Will definitely make this many more times.
Made this with 2 parts rice flour and one part coconut flour. Also substituted pure cane sugar. Super yummy!
This recipe is a WINNER — thanks so much for sharing! Pillsbury G-F flour is the best and have used it in a couple of other recipes, too. Now on the search for a new supply because I will definitely be making this recipe again.
Great and easy to follow 5*. Made my own mix of flours Plain Gluten Free with Rice and Almond and added some fresh pineapple and currents absolutely delicious, marvellous!!!
Great recipe! Thanks
Easiest banana bread recipe and the best! I added pecans and coconut…wow! Can’t even tell that it is gluten free. I can’t wait to try more of your recipies!
I love this banana bread. I added 2 spoons of almond flour. I make this as a muffin and I just don’t like that I need to bake it so long. Do you think it’s because of the almond flour it’s so moist inside? 30-34 mins in muffin pan and the toothpick comes out sticky a bit.
Hi Justi! The almond flour is much denser than rice flour and with be moister and sticker than the recipe just made with a rice flour blend. When I make banana muffins it only takes 15-20 minutes to bake. Take a look at my banan muffin recipe to compare. I am so happy that you love the banana bread!
My family loves this! My husband always buys extra bananas to make sure we’ll have a few overripe bananas for banana bread.
Delicious! This is now our family’s go to recipe! 🙂
I looked for a gluten free banana bread recipe. This had great taste, texture and easy to make. I use Truvia instead of sugar. I have added walnuts to the recipe. No can’t believe that it is GF. I also use Avocado Plant base non dairy margarine.
This is easy and excellent! I tweaked it for lower sugar. Used 1/4 cup coconut sugar and 1/2 teaspoon stevia extract (white powder, the kind that has the little white scoop) and it came out great. Thank you!!
Yummy! Even husband loved it!
So frickin yummy!!!! I’m not an avid baker but this was especially easy to follow and SO delicious. The added cacao nibs made it x100 better. Thank you so much for sharing!!!!
This bread has great flavor! I play around and add in some brown sugar ’cause I like it.
I am new to GF baking and this was my first banana bread attempt and WOW was it good! I used Namaste GF flour blend which includes xanthan gum. The only change I made to the bread was to use brown sugar instead of white. I also sliced bananas and added them on top, sprinkled with brown sugar and a few pads of butter. I will 100% make this again and will share with all my friends!
This is a super yummy and easy recipe that I’ve made 3 or 4 times now and will keep this as my all time favorite. Love that it’s one bowl and simple ingredients I usually always have in my pantry. I’ve added nuts, blueberries and it always comes out perfectly. Thank you, mama!!!
Easy to make..I put sliced banana on the top..
The result was moist and enjoyed by all. I added 1 t nutmeg1 T cinnamon1/2 cup chopped walnuts. And baked for 50 minutes. I used Pamela’s Baking Powder and left out the xanthan gum
This recipe is soooo good! I used Bob’s Red Mill gluten free flour with 1/4 t. cornstarch in place of the xanthan gum. I also substituted the eggs with Bob’s Red Mill Egg Replacer (although I imagine chia seeds would have worked just as well) to make it vegan. It was super tasty! I’ve made it twice this month already. 🙂 Thanks so much!
I made this banana bread with my toddler–it’s only the second loaf of GF bread I’ve ever made, as we have recently realized she needs to eat GF to manage eczema. It turned out delicious! I used two large bananas and slightly less sugar, and the loaf has a strong banana flavor, soft crumb, and brown and crunchy lid. I would never guess, if I didn’t already know, that it wasn’t GF!
I would give it a 10 star rating if there is one! Finally, a banana bread that taste exactly like a regular wheat flour banana bread – the taste that I grew up with. Thank you Audrey.
This is my second time making this amazing gluten free banana bread. Its the best banana bread ever!! (GF or not!!) I add a lot of chocolate chips right before it goes into the pan.
Moist and delicious!!
OMG!!! This is BY FAR the BEST gluten free banana bread ever!!! Can’t even tell it’s gluten free!!! Definitely saving this recipe for MANY future uses!! Thank you so much!
So good! I didn’t have xanthan gum so I substituted cornstarch. It was DELICIOUS but didn’t stay together that well so I’m going to need to buy some xanthan gum for this recipe in the future. My whole family Wolfed the bread down instantly and you absolutely can’t tell it’s gluten-free.
I made cupcakes and added cinnamon They were delicious Can’t tell they are gluten free,
Great recipe, I dumped all the ingredients into my blender, including the whole bananas, and it worked great. I also used 1/2 a cup of agave instead of sugar and and it was almost too sweet, I think I’ll try maple syrup next time ? I used King Arthur All Purpose Gluten Free Flour, it already contains xanthan gum, and the texture turned out really soft and spongy, very good.
It’s the best gluten free banana bread I had .
I substitute the sugar for 3 tablespoons of our maple syrup.
So good! Thank you for this recipe, it’s a keeper.
Hands down, this is the best gluten free banana bread recipe I’ve tried! I followed pretty closely, used 5 smaller bananas (because they all were over ripe), cut the sugar down to 1/4 cup. I used the coconut oil instead of butter. Other than that, followed the recipe exactly and just had two slices. Delicious. It is very moist, and I love it! Thank you for posting this recipe. It is not always easy finding gluten free recipes that turn out well!
This is the best banana bread!! It taste just like our old recipe with gluten. (hubby can’t have gluten anymore. ) I eat this one too! Can’t tell the difference. I have tried a like many of your recipes.
This was so good and so easy! Extra tasty with chocolate chips! Can’t wait to make it again!
This is my first try at gluten free baking. I wanted to bake something nice on Mother’s Day for my mother who is gluten sensitive. The result far exceeded my expectations. I used Robin Hood gluten free flour. Delicious!
I had a few extra bananas and found this recipe online. It was a huge hit! Everyone, even the non-gf peeps, loved it and wanted the recipe.
I will definitely make it again! ❤️
This was delicious. Modifying it to taste, I added stevia and mayonnaise (for extra moisture). The pro tips such as measuring the flour (I used a white rice/corn starch blend) and using room temperature ingredients were helpful. It was ready in about 50 minutes. Thanks to you, I have a freshly baked snack for any hour of the day.
Great recipe! My first time baking and came out very well ! Thank you for sharing with us!
My favorite banana bread of all time!! I’ve made this 5 times in 2 months- I do 1/2 tsp salt and it’s perfection!
Unexpectedly had two bananas, chocolate, and an idea. Due to previously being on the keto diet oh, I had gluten-free flour and wanted to make banana bread. I came across this recipe and it was awesome. It came out very moist and soft and even when I added other ingredients, like pecans, coconut, chocolate, the recipe didn’t fall apart. I didn’t even have the right pants size and end up using an 8 by 8 pan for baking, and it came out just fine. If others are facing that problem, cooking time is only 45 minutes . I really enjoyed all the Alternatives you put for oil and how you explained the necessity around xathum gun. Really happy overall and going to enjoy eating it over the coming weeks.
Came out moist and tasted just as good as the gluten stuff! I added walnuts and cinnamon because they’re a requirement for me in banana bread. 🙂
This was very easy to make and turned out perfectly. I added walnuts which added a bit of crunch and texture. My hubby couldn’t stop eating it! Will save this for future use, thank you!!
Great recipe! I used melted coconut oil in stead of butter and added cinnamon sugar for a crunchy top. It turned out moist and delicious! I might make it a little sweeter next time and add nuts, but this is my new go to for a moist and wonderful banana bread!
I found this recipe maybe a year ago now and haven’t made any other since. I was diagnosed as having to go dairy and gluten free which was challenging at first but I’ve learned a lot.
I wanted something sweet so I told my husband I was going to make a loaf tonight while we watch the football draft. It won’t last long!! Yum! I’d like to check out some of your other recipes.
This turned out SO good! I am loving trying out all of your recipies!
I replaced the sugar with Swerve to make it even more healthy. Oh my- SOOOOO delicious!!
Thank you so much Denna for the awesome 5-star recipe review! I am so happy that you enjoyed the banana bread. Thank you for sharing that you were able to use Swerve in my recipe. Thank you again!
This recipe is amazing! Seriously, it tastes so yummy, you would never know it was gluten free. I added chocolate chips to it and sprinkled white sugar on the top.
Thank you so much Madelanie for the wonderful 5-star recipe review! I am so happy that you enjoyed the banana bread and it was amazing. My family loves it with chocolate chips too. Thanks again!
Excellent banana bread recipe. This has been a favorite since I was a teenager and I have not been able to find a good gf recipe for years, Thanks so much. I am making your lemon squares today and will comment on them after tasting! Thanks for all you do for us. Now if I could get a good sour dough bread recipe, a pumpernickel bagel and a good old fashioned crusty Italian bread, there would be nothing else that I want (at least that I can think of now). I am 82 and was diagnosed back in the day (1970’s) when there was nothing available that was gf. I am now (thanks to you and Carla enjoying my food again. Thanks again. Oh, and I bought your cookbook from Amazon and haven”t been all the through it. yet
Thank you so much Joan for the wonderful 5-star recipe review, it really made my day! I am so happy that you enjoyed the banana bread. You are so welcome, I love sharing the recipe that I make for my family. Than you for buying my cookbook, I hope you enjoy the recipes. Thank you again!
I loved this recipe. Banana bread is one of my favorites. I did however use almond flour with a couple tablespoons of coconut flour. It still turned out wonderfully.
Thank you so much Tricia for the wonderful 5-star recipe review, it really made my night! I am so happy that you love the banana bread recipe. Thank you for sharing that you used almond and coconut flour, as I know it will help others. Thanks again!
I just made this for the first time and it was amazing. I don’t use granulated sugar due to being on an anti-inflammatory diet, but I did use maple sugar as a substitute and the end result was just delicious. My husband couldn’t tell it was gluten-free and was surprised when I had a slice.
Thank you so much Laurie for the wonderful 5-star recipe review! I am so happy that you and your husband enjoyed the banana bread. Thank you for sharing that you used maple sugar, as I know it will help others. Thank you again!
I made this recipe, starting with two large bananas, then added third since I had so many, I had exactly 1 1/2 cups left of Pillsbury gluten-free flour. With a little pinch of cinnamon, the batter was just right. One hour later, the house smelled so good and the anticipation was lip-smacking! After cooling the bread down, we had it for dessert. Wow, so moist and delicious. Next time I might try some nuts. Thanks for a great recipe!
Thank you so much Liz for the awesome 5-star recipe review! I am so happy that you enjoyed the banana bread. You are so welcome, I love sharing the recipes I make for my family. Thanks again!
Delicious! After being gluten-free for so many years, I’m pleased to find such a good, MOIST recipe. Thank you!
Thank you so much for the wonderful 5-star recipe review! I am so happy that you enjoyed the banana bread. You are so welcome, I love sharing the recipe I make for my family. Thank you again!
Audrey, You are saving us during this time at home! We keep googling Gluten free recipes! Your recipes are so delicious and make us feel decadent. I had stocked up on Bob’s 1 to 1 flour and Earth Balance sticks. Thanks for the dairy free option as well. I’ll upload my 11 year old’s photo with the banana bread.
Thank you so much Kerry for the awesome 5-star recipe review, it really made my day! I am so happy that you enjoyed the banana bread and the other recipe you have tried. Thank you for sharing the brand of flour and dairy-free butter you used, as I know it will help others. I can’t wait to see the photo! You are so welcome, I love sharing the recipes that I make for my family. Thanks again!
Everyone loves this banana bread! I have made it several times and it’s always delicious!
Thank you so much Mary for the wonderful 5-star recipe review! I am so happy that you enjoyed the banana bread and that you have made it several times and it always comes out delicious. Thanks again!
Absolutely delicious!!!! I have celiac disease, and can never find a good recipe for baked goods. I used a dairy-free alternative for butter (Country Crock Plant butter with avocado oil/lightly salted); therefore, I left out the pinch of salt later in the recipe. I used Pamelas gf flour, and did not need to add Xanthum gum as my flour had guar gum. I added some walnuts to the mix and this is the best gluten free bread I have ever had!!!!! Perfectly moist with a slightly crisp outer layer. I am saving this recipe forever! Thank you for this recipe!!! 🙂
Thank you so much Nicky for the awesome 5-star recipe review, it really made my day! I am so happy that you and you enjoyed the banana bread and that it was absolutely delicious. Than you for sharing the breadn of gltuen-free flour and dairy-free butter you used, as I know it will help others. You are so welcome, I love sharing the recipes that I make for my family. Thanks again!
I recently made this banana bread and it was delicious. I used GF Jules flour, which is my favorite. This recipe is a keeper……….so easy yet so good. Thank you, Audrey, for another great recipe!
Thank you so much Susan for the wonderful 5-star recipe review, it really made my day! I am so happy that you enjoyed the banana bread and it was delicious. Thank you for sharing the brand of gluten-free flour you used, as I know it will help others. You are so welcome, I love sharing the recipes that I make for my family. Thanks again!
These are insanely good! I used the same flour as you recommend – my first time using it. Next time I will add seeds or walnuts but you definitely can’t tell it is gluten free!
Thank you so much Emma for the wonderful 5-star recipe review. I am so happy that you enjoyed the banana bread and you can’t tell it is gluten-free. You are so welcome, I love sharing the recipes that I make for my family. Thanks again!
I made this recipe and it was super easy, moist and delicious! Once again you’ve created a go to recipe! Thank you!
Thank you so much LaKeshia for the awesome 5-star recipe review! I am so happy that you enjoyed the banana bread and it was easy to make and turned out most and delicious. You are so welcome, I love sharing the recipes I make for my family. Thanks again!
I was very hesitant to make gluten free and sugar free banana bread…but I used this recipe and monk fruit instead of sugar and it’s sooooo amazing!!! So glad I took the leap and made it! I did use Bobs red mill gluten free flour and cooked it for 55 min and it turned out moist and yummy!!! Thank you for this awesome recipe!!!
Thank you so much Tanya for the awesome 5-star recipe review! I am so happy that you enjoyed the banana bread and it turned out amazing using monk fruit as the sweetener. Thank you for that, as I know it will help others that are looking for a sugar-free option. You are so welcome, I love sharing the recipes I make for my family. Thanks again!
Best.banana.bread.recipe.ever!! My son and I are gluten, dairy and soy free. This recipe was so easy to make. We use Earth Balance soy free spread and Pillsbury GF flour (one of the best for desserts, imho) regularly, but have never found a banana bread recipe we liked…until now. I highly recommend this recipe.
Thank you so much Lena for the awesome 5-star recipe review, it really made my day! I am so happy that this is the “best.banana.bread.recipe.ever” and that you and your son enjoyed it. Thank you for sharing that you used Earth Balance soy-free and Pillsbury gluten-free, as I know it will help others. Thank you again!
I’m a terrible cook and have never made banana in my life but this has turned out incredible! Thank you.
Thank you so much Lisa for the awesome 5-star recipe review, it really made my night! I am so happy that the banana bread turned out incredible. You are so welcome, I love sharing the recipes I make for my family. Thanks again!
This is the first time I’ve ever made gluten free bread. So glad I chose this recipe. It was the best banana bread I’ve ever eaten and the easiest to make.
Thank you so much Jan for the wonderful 5-star recipe review! I am happy that this was the best banana bread you have ever had and it as easy to make. Thanks again!
Very easy to put together and flawless. I added pecans, sweetened coconut, and a quarter of a teaspoon of rum extract to this batch. This Will be my go to banana bread recipe from now on. Next time I’ll use mini chips to switch it up.
Thank you so much Mary for the wonderful 5-star recipe review! I am so happy that you enjoyed the banana bread and the recipe was easy and flawless. Thank you for sharing the mix-ins you added, it sounds delicious and I know it will help others. Thank you again!
I just made this recipe and followed the instructions almost exactly…I added a cup of blueberries. This was the best gluten free bread I’ve ever made! I’m lazy and haven’t been spooning my flour or having all of my ingredients be the same temp, I think doing that helped. My partner said he couldn’t even tell it was gluten free. Thanks for the great recipe, I’ll be trying more 🙂
Thank you so much Crissy for the awesome 5-star recipe review, it really made my day! I am so happy that you and your partner enjoyed the banana bread and it’s the best you have ever made. You are so welcome, I love sharing the recipes I make for my family. I hope you enjoy the other recipes you try. Thanks again!
I made this banana bread with almond flour, no xantham gum in (2) 7″ pans.
I added walnuts, cinnamon and golden raisins.
It came out so moist and yummy.
Can’t thank you enough. So glad I found you.
Joan
Thank you so much Joan for the wonderful 5-star recipe review! I am so happy that you enjoyed the banana bread and it was moist and yummy. Thank you for sharing that you used almond flour, as I know it will help others. You are so very welcome, I love sharing the recipe I make for my family. Thank you again!
I didn’t have any xanthan gum, and I only had oat flour on hand. I also have dietary restrictions and allergies, that greatly restrict me from sugar. So I made this recipe with oat flour, no sugar, and no xanthan gum. I expected the bread to have a terrible texture and fall apart since I was missing an important ingredient. But I had already made up in my mind that I would eat it if the taste was palatable. Let me say I was blown away at how tender this bread was! It does not fall apart and have a grainy texture like most gluten free breads I have tried. I am going to add some nuts next time and make muffins from this. The recipe and instructions were easy and fuss free. Thank you soooo much for this recipe!
Thank you so much Charity for the wonderful 5-star recipe review! I am so happy that you enjoyed the banana bread and it was tender and was easy to make. Thank you for sharing your ingredients modifications to support your restrictions and allergies, as I know it will help others. You are so welcome, I love sharing the recipes I make for my family. Thank you again!
This is the second gluten-free banana bread recipe I’ve tried in the last week (I had a lot of over-ripe bananas to use up) and this was BY FAR the better of the two, not to mention the best GF banana bread recipe I’ve found since being diagnosed with Celiac in 2007. Thank you for sharing! I’ll be saving this recipe to use from now on and am excited to try some of your other recipes!!
Thank you so much Ruth for the wonderful 5-star recipe review, it really made my day! I am so happy that you enjoyed the banana bread and it is the best gluten-free banana bread recipe you have found. You are so very welcome, I love sharing the recipe I make for my family. I hope you enjoy the other recipes you try. Thank you again!
Made this recipe this morning and it’s amazing! I used 3 bananas, Bob’s Red Mill brown rice flour, added xantham gum, and about 3T Enjoy Life mini chocolate chips. The house smells amazing! This is a quick, easy and delicious new go-to.
Thank you so much Kelley for the awesome 5-star recipe review! I am so happy that you enjoyed the banana bread and it was amazing. Thank you for sharing that you used brown rice flour, as I know it will help others. You are so very welcome, I love sharing the recipe I make for my family. Thank you again!
Truly one bowl-easy. My husband loved it! I added walnuts. Only needed to cook 35 minutes in my toaster oven. Thank you!
Thank you so much Renee for the wonderful 5-star recipe review! I am so happy that you and your husband enjoyed the banana bread. Thank you for sharing that you baked it in your toaster oven, as I know that it will help others. You are so welcome, I love sharing the recipes I make for my family. Thanks again!
My Husband is gluten-free and this is the place that I go to find recipes. This gluten-free banana bread is so good it doesn’t even taste different like there is gluten-free flour in it..Great Recipe!!!
Thank you so much Eva for the wonderful 5-star recipe review, it really made my night! I am so happy I am your go-to for gluten-free recipes and that you and your husband enjoyed the banana bread. Esprecailly that the banana bread doe snot taste like it is gluten-free. Thanks again!
I made this gf banana bread today, and it was absolutely amazing. I usually add in nuts or choc. chips, but decided to try without. I did not miss them at all. This is a winner! I made with Bob’s red mill gf flour and added the xanthan gum. Thank you for a great recipe!
Thank you so much Anita for the awesome 5-star recipe review! I am so happy that you enjoyed the banana bread and it was amazing. Thank you for sharing the brand of gluten-free flour you used, as I know it will help others. You are so welcome, I love sharing the recipes I make for my family. Thanks again!
I felt like a real baker, baking this delicious banana bread from scratch! I love the simplicity of the ingredients. It came out so beautiful and tasty. Next time, I’ll be adventurous and add chocolate chips and/or nuts!
Thank you so much Joan for the awesome 5-star recipe review! I am so happy that you enjoyed the banana bread and that it came out beautiful and tasty. My family loves it when I add chocolate chips too. Thanks again!
I made this today. Very good!
Thank you so much Gloria for the wonderful recipe review! I am so happy that you enjoyed the pancakes. Thank you again!
My daughter and I just pulled our first batch out of the oven and it looks amazing and smells delicious. How long do we have to wait for it to cool completely? LOL
Thank you so much Lyla for the awesome 5-star recipe review, it really made me smile! I am so happy that you and your daughter enjoyed the banana bread. Thanks again!
I made this last week and it was such a hit I am making it again today. I am the only one that must have gluten free but my whole family loved it.
Than you so much Kathie for the awesome 5-star recipe review! I am so happy that your family loved the banana bread and you made it again. Thank you again!
Amazing banana bread, thank you so much for sharing this recipe!
Thank you so much Leah for the wonderful 5-star recipe review! I am so happy that you enjoyed the banana bread and it was amazing. You are so welcome, I love sharing the recipe that I make for my family. Thanks again!
Just made this for the first time. It is delicious! I didn’t have regular refined sugar so I used cane sugar. That was my only slight tweak. I can’t wait to have my overripe bananas to make this again :). The loaf browned beautifully just like the pictures on the post.
Thank you so much Laura for the awesome 5-star recipe review! I am so happy that you enjoyed the banana bread, that the loaf browned beautifully, and you can’t wait to make it again. Thank you again!
I made this recipe today but made it egg free by using an egg replacer/applesauce (equal ratio) and plant based butter and it turned out delicious!! I will definitely be saving this recipe!
Thank you so much Jennifer for the wonderful recipe review! I am so happy that you enjoyed the pancakes and they were delicious. Thank you for sharing that you used apple sauce as your egg replacer, as I know it will help others. Thanks again!
I made this recipe today but made it egg free by using an egg replacer/applesauce (equal ratio) and it turned out delicious!! I will definitely be saving this recipe!
Thank you so much Jennifer for the wonderful recipe review! I am so happy that you enjoyed the banana bread. Thank you for sharing what you used in place of eggs, as I know it will help others. I am glad that you are savign the recipe. Thanks again!
Just made this and it’s delicious. I added about 1/4 cup of peanut butter and used organic coconut palm sugar. Highly recommend.
Thank you so much Janet for the wonderful recipe review! I am so happy that you enjoyed the banana bread. Thank you for sharing the mixin and sugar you used, as I know it will help others. Thanks again!
Love this recipe it’s amazing! Can this be frozen? If so how long do you think it will last? Looking to make a bunch of several loaves to save for later… thanks for your opinion!
Thank you so much Emily for the awesome 5-star recipe review, it really made my night! I am so happy that you loved the banana bread and the recipe is amazing. If you wrap the banana bread tightly with foil or freezer wrap and place in plastic freezer bag it can be frozen for up to 3 months. Thanks again!
This is an excellent recipe. I made it using President’s Choice gluten free flour and I added a shake of cinnamon for a little spice. The result is a classic moist flavourful banana bread with nice crispy edges. My family loves it. I am going to make this regularly.
Thank you so much for the amazing 5-star recipe review Genoa! I am so happy that you and your family love the banana bread and that you will be making it regularly. Thank you for sharing which brand of flour you used, as I know it will help others. Thanks again!
Thank you! We really enjoyed the bread?
Thank you so much Lisa for the wonderful 5-star recipe review! I am so happy that you enjoyed the banana bread. Thanks again!
Best gluten free bread recipe I have made. I added walnuts to it as that is my favorite. So happy to have these recipes. I even purchased your cookbook and am anxious to try some of the recipes in it soon. I have a favorite non gluten free recipe for a soft white cookie I love. Is there any way you could help me figure out how to make it g.f. and be as good. Thanks for all you do for us.
Thank you so much Joan for the awesome 5-star recipe review, it really made my night! I am so happy that you enjoyed the banana bread. Thank you for purchasing my cookbook and I hope you enjoy the recipes. I would love to help you with your favorite white cookies recipe, please send me an email with the recipe. You are so welcome, I love sharing the recipes I make for my family and helping others. Thanks again!
I made this with no problems! Everyone loved it so much I had to make an extra one just for myself.
Only banana bread recipe I’ll ever need
Thank you so much Paola for the wonderful 5-star recipe review! I am so happy that you enjoyed the banana bread and the recipe was easy to make. Thanks again!
Excellent recipe – I used two bananas but would be better with three . I also used dairy free spread so was GF and Dairy free. But a big hit with everyone – and people commented on the excellent rise particularly as it’s GF .
Thank you so much Cathy for the wonderful 5-star recipe review! I am so happy that everyone enjoyed the banana bread. Thanks again!
Easy and wonderfully moist!
Thank you so much Marilyn for the wonderful 5-star recipe review! I am so happy that the recipe was easy and the banana bread was wonderfully moist. Thanks again!
Dear Mama!
I have some very ripe bananas and it’s time to learn how to bake a banana bread. Can I replace the sugar with honey? I’m eating a sugar-free diet. Thank you in advance and looking forward to happy baking xxx Tali from Cape Town
Hi Tail! You can use 1/2 cup of honey or pure maple syrup in place of the sugar in my banana bread recipe ( you could always add more the next time if you want it sweeter). Thank you for asking as I know it will help others. I hope you enjoy the banana bread!
This turned out great. The recipe was easy to follow. I used Pillsbury gluten free flour and added walnuts. My parents are not gluten free eaters and they really enjoyed it!
Thank you so much Patty for the wonderful 5-star recipe review! I am so happy that you and your parents really enjoyed the banana bread. I am glad that the recipe was easy to follow. Thank you again!
This recipe was so easy to follow. I used Pillsbury gluten free flour and added walnuts. My parents don’t eat gluten free and really enjoyed it.
Thank you so much Patty for the awesome 5-star recipe review! I am so happy that everyone enjoyed the banana bread and the recipe is easy to follow. Thanks again!
This bread is easy & delicious! Our family loves it. Thank you
Thank you so much Mickey for the awesome 5-star recipe review! I am so happy that your family loves the bread and it is easy and delicious. You are so welcome, I love sharing the recipes I make for my family and helping others. Thank you again!
excellent recipe, turned out perfect!
Thank you so much Samantha for the awesome 5-star recipe review! I am so happy that you enjoyed the banana bread, the recipe is excellent and turned out perfect. Thanks again!
This is the best gluten free cake I have ever made, thanks for sharing your recipe!
btw, why am I not allowed to scoop the flour from the bag with the measuring cup?
Thank you so much Blaine for the awesome 5-star recipe review! I am so happy that you enjoyed it. You are so welcome, I love sharing what I make for my family. If you scoop the flour out of the bag you could get more flour than the recipe calls for because gluten-free flour is often compacted in the packaging. Thank you again!
Delicious! Family was surprised it’s gluten free! Thank you for the recipe, it’s a keeper ❤️
Thank you so much Tawana for the wonderful 5-star recipe review! I am so happy that your family enjoyed the banana bread and you will be making it again. You are so welcome, I love sharing what I make for my family. Thaks again!
So excited about this recipe, giving it 5 stars out of the gate, as everthing I’m looking for… healthwise and convenience. But am confused about the comments of using almond milk and the picture that you have, which I believe shows milk in measuring cup. Is there supposed to be some kind of milk in this recipe? Thanks so much!!!
Hi Sandy! There is no milk in this recipe, just melted butter (or dairy-free butter). Its gluten-free flour in the measuring cup that is in the photo. I hope you enjoy the banana bread!
This recipe is so delicious!! It is so easy to make, I made it for a potluck and everyone had only good things to say. Everyone said they couldn’t believe it was gluten free! This is definitely one that I will keep in my tool box!
Thank you so much Jem for the awesome 5-star recipe review! I am so happy that everyone enjoyed the banana bread and they said they could not believe it was gluten-free. I am glad that you will be making it again. Than you again!
Excellent, moist and delicious. I pulled back a little on the sugar and the baking soda, as I live at 6000′. Will be making this again.
Thank you so much Christine for the awesome 5-star recipe review! I am so happy that you enjoyed the banana bread and it was moist and delicious. Thank you for the high altitude tip, as I know it will help others. I am glad that you will be making it again. Thanks again!
I made this recipe for a Christmas get together. I made a regular loaf and a blueberry/banana with a bit of cinnamon. Both of them were a HUGE HIT! People couldn’t even tell it was gluten free. I am so so happy to have found this recipe, it is definitely one that is going into my toolbox. Thank you so much!
Thank you so much Jen for the awesome 5-star recipe review! I am so happy that the banana bread was a huge hit. You are so welcome, I love sharing what I make for my family. thanks again!
I’m a new GF baker This is the best banana loaf I’ve made, and I’ve made a few. It’s better than my ordinary bakes…. 10 stars Thankyou
Thank you so much Marjorie for the awesome 5-star recipe review, it really made my day! I am so happy that you enjoyed the banana loaf. You are so welcome, I love sharing the recipes that I make for my family. Thanks again!
Super delicious and simple to throw together. I added choc chips and next time will as some cinnamon and ginger!
Thank you so much Gemma for the awesome 5-star recip[e review! I am so happy that you enjoyed the banana bread. My family loves it when I add chocolate chips too. Adding cinnamon and ginger sounds delicious. Thanks again!
Perfect and easy GF banana bread! I used to make GF banana bread with almond flour, but that got to be too expensive. This is even better! The whole family loved it. Thanks for sharing.
Thank you so much LYM for the wonderful 5-star recipe review! I am so happy that your family loved the banana bread. You are so welcome, I love sharing what I make for my family. Thanks again!
I am very new to gluten-free baking but this recipe made me a success in one. I did brown the butter and made mini loaves instead of one large one (cook time reduced to 45min) but otherwise followed your direction, happily. This will be a treasured recipe in my collection, thank you!
Thank you so much Charron for the awesome 5-star recipe review! I am so happy that you enjoyed the banana bread. Thank you for sharing that you made it into mini loaves, as I know it will help others. YOu are so welcome, I love sharing what I make for my family and helping others. Thanks again!
I made this recipe today and it turned out wonderfully. I especially appreciated the tips about measuring the flour, and how she convinced me that it was SO easy. It was! Thanks for sharing.
Thank you so much Kris for the wonderful recipe review! I am so happy that you enjoyed the banana bread and that the gluten-free baking tips helpful. You are so welcome, I love sharing the recipe that it make for my family and helping others. Thanks again!
This is easily the best gluten free banana bread I’ve ever had. As my husband put it, “I wouldn’t have known this was gluten free.” I will be making this again.
Also, I added some cinnamon. I thiught it added a nice touch.
Thanks for the recipe!
Thank you so much Johanna for the awesome 5-star recipe review! I am so happy that you and your husband enjoyed the banana bread. Especially that he said “I wouldn’t have known this was gluten-free.” You are so welcome, I love helping others and sharing hat I make for my family. Thanks again!
This was absolutely delicious! I used Cup for Cup 1-1 baking flour and 1/2 cup sugar, since my bananas were VERY ripe. Thank you for a great recipe!
Thank you so much Hkma for the awesome 5-star recipe review. I am so happy that you enjoyed the banana bread. Thank you for sharing what brand of gluten-free flour you used, as I know that it will help others. Thanks again!
Excellent healthy recipe, just made it for Thanksgiving breakfast treat at 6 am this morning, It is perfect! Thank you so very much for posting 🙂 Perfect texture, taste and healthy
Thank you so much Coco for the awesome 5-star recipe review! I am so happy that you enjoyed the banana bread. You are so welcome, I love sharing what I make for my family and helping others. Thank you again!
Thank you Mama Audrey for an awesomely EASY RECIPE for awesomely DELICIOUS banana bread. I have been gluten and dairy free for 9 years now (for medical reasons) and I’ve finally found the PERFECT BANANA BREAD RECIPE. After staring at my ripe bananas for the past three days dreading making banana bread because the end result is always less than perfect, I decided to try your recipe since it got so many five stars. I baked it in an 8 x 8 square pan, used coconut oil for the both the recipe and to grease the pan and cut the sugar to a half cup (1/4 cup brown sugar and 1/4 cup coconut sugar). I let it cool while we ate dinner and the comments were flying across the dinner table as they passed up the green beans to save room for the banana bread. LOL. I cut into it and thought “this is just like regular banana bread” because it CUTS SO EASILY INTO ONE CLEAN PIECE as opposed to crumbling or collapsing like the other gluten-free recipes. Well, I had to keep checking the recipe to be sure I didn’t mess up somehow. How could a gluten and dairy free banana bread taste just like the original with both gluten and dairy included? This is a WINNER OF A RECIPE and I will be serving it in two days on Thanksgiving morning to my house guests. Thank you doesn’t begin to express my gratitude! Wishing you and your beautiful family a blessed Thanksgiving.
Thank you so much Joyce for the awesome 5-star recipe review, it really blessed me! I am so happy that you enjoyed the banana bread. Thank you for sharing your modifications, as I know it will help others. You are so welcome, I love helping others by sharing my recipes. Thank you again and wishing you and your family a blessed Thanksgiving as well!
I made this with my 6 year old. It was so easy to make and turned out delicious! I asked him if we should give it 5 stars and he said “actually give it 100!” Thank you for this recipe!
Thank you so much Liz for the awesome 5-star (100!) recipe review, it really made my day! I am so happy that you and your son enjoyed the banana bread, it really made my heart happy. Thank you again!
Terrific recipe with delicious results, easy to make even for those of us not really into baking. The only problem – it is too moreish – I have to keep it out of sight to prevent constant nibbling.
Thank you so much Wendy for the awesome 5-star recipe review, this really made my night! I had to Google what moreish was, and it totally made me smile. I am so glad that you enjoyed the banana bread. Thanks again!
This is a fabulous and fabulously simple recipe! I baked mini muffins instead of a loaf, so added a splash of almond milk to thin it out ever so slightly. Included coconut oil in recipe + greased pan with coconut oil. Decreased sugar to 1/2 cup — could’ve gone even lower since the bananas I used were plenty sweet. Baked at 350° for 20min. Turned out perfectly golden on outside, soft on inside, and created awesome little muffin tops. Husband and toddler gave thumbs up!
Thank you so much LGrace for the awesome 5-star recipe review! I am so happy that you and your family enjoyed the banana muffins. Thank you for sharing your modifications for making muffins, as I know it will help others. Thanks again!
This is my new go-to recipe! Simple and reliable. I do personally think it’s way sweeter than it needs to be – I use 1/3 cup of sugar at most and it tastes great. Any of the Bob’s Red Mill GF flour blends work great with this recipe. I also add 1tsp of cinnamon and 1/2tsp of cardamom in place of the vanilla, since I have a sensitivity to it. Yum! c:
Than you so much Tay for the awesome 5-star recipe review! I am so happy that you enjoyed the banana bread and it’s your new go-to recipe. Thank you for sharing your modifications, as I know it will help others. Thank you again!
I have made this recipe several times and it is wonderful. Reliably delicious and so easy to make. Today I threw in chocolate chips which worked well. This recipe also works great as muffins but you have to bake for less time – be careful not to overcook them.
Thank you so much Brandon for the wonderful recipe review! I am so happy that you enjoyed the banana bread. I really like adding chocolate chips to the bread and making muffins too. Thanks again!
so great! love all of the alternatives! I’ve never made banana bread before and it came out perfect for my first time! thank you so much 🙂
Thank you so much Lillie for the wonderful 5-star recipe review! I am so happy that you enjoyed the banana bread and it came out perfectly. You are so welcome, I love sharing what I make for my family. Thank you again!
Made this with Namaste perfect flour blend and it’s delicious. I had 4 large bananas that were ready for bread so I doubled the recipe and made one loaf with cinnamon and pecans.
Thank you so much Alecia for the awesome 5-star recipe review! I am so happy that you enjoyed the banana bread. Thank you for sharing that you used the Namaste flour, as I know it will help others. I love cinnamon and pecans too, so yummy in banana bread. Thanks again!
Easy, delicious, adapts well to minor variations in ingredients (e.g. avocado oil and a bit of salt instead of melted butter).
Thank you so much Linda for the awesome 5-star recipe review! I am so happy that you enjoy the banana bread and that you have found the recipe adaps well. Than you for sharing your adaptations, as I know it will help others. Thanks again!
This is awesome!!! It took me almost an hour in my oven. I used cup 4 cup flour and 3 T of baking powder because I didn’t have baking soda. It was amazing. I made your pumpkin donuts last weekend and then this bread today. I’m now a huge fan! Both recipes were great.
Thank you so much Amanda for the awesome 5-star recipe! I am so happy that you enjoyed the banana bread and the pumpkin donuts. That really made my day! Thank you for sharing what bread of gluten-free flour you used, as I know it will help others. Thank you again!
Holy cow this is amazing! And easy! I just pulled this out of the oven 15 minutes ago and am serving to guests right now. Everyone loves it! I love it! Oh thank you so much for sharing this recipe and all of the tips. This is the first gf banana bread recipe I’ve tried that isn’t gummy or yucky or weird. And I did it dairy free also. Love love love.
Thank you so much Kim for the awesome 5-star recipe review, you just made my day! I am so happy that you and your guests enjoyed the banana bread. You are so welcome, I love sharing what I make for my family. I am glad that my tips were helpful too, that makes my heart so happy. Thanks again!
Good recipe. I made when we had houseguests and they loved it even though they are not gluten free. I also did the dairy free option and used almond milk. Thanks so much!
Thank you so much Tami for the wonderful 5-star recipe review! I am so happy that you and your guests enjoyed the banana bread. You are so welcome, I love sharing what I make for my family. Thank you again!
Thank you for this recipe! It came out great! I am super lazy and baked it right in the Pyrex bowl that I mixed it in, and it came out fantastic.
Thank you so much Tammy for the awesome recipe review! I am so happy that you enjoyed the banana bread. I have never baked it in a bowl, I am glad it turned out well. I bet that makes it super easy. Thanks again!
Perfect banana bread!
The bread was melt in your mouth, you would never know it was gluten free.
instructions were easy to follow too!
Thank you!
Thank you so much Danny for the awesome recipe review! I am so happy that you enjoyed the banana bread and it melted in your mouth. I am glad that you found the instructions easy to follow too. You really made my day, thank you again!
I made this and forgot the eggs!! Still tastes great:). I actually used an8x8 pan and baked for 38 minutes. I used coconut sugar instead of regular and added some sliced bananas and cinnamon, coconut sugar, mini chocolate chips and almond slivers on top
Thank you so much Rachael for the awesome recipe review! I am so happy that you enjoyed the banana bread and that it still tasted great even though you forgot the eggs. Thank you for shairng your modifications, as I know it will help others. It sounds so yummy! Thanks again!
This banana bread is fabulous ! Easy to make ! My gluten husband said this banana bread is the BEST he ever had ! Needless to say it didn’t last a long time ?. Love our mama knows gluten-free! She always includes tips for making recipes too ?
Thank you so much Pam for the wonderful 5-star recipe review! I am so happy that you and your husband enjoyed the banana bread and it’s the best he has ever had. You really made my day!? Thank you again!
Fabulous and easy! Thank you for this recipe❤
Thank you so much Melisssa for the awesome 5-star recipe review! I am so happy that you enjoyed the banana bread. You are so welcome, I love sharing what I make for my family! Thanks again!
This banana bread was fabulous ! My gluten husband loved it ! You see I used past tense for it is all gone !!! ? yummy for your tummy ?
Thank you so much Pam for the wonderful 5-star recipe review! I am so happy that you and your husband loved the banana bread. Thank you again!
Delicious! So easy and great result. Thanks so much for sharing.
Thank you so much Lisa for the awesome 5-star recipe review! I am so happy that you enjoyed the banana bread and that is was easy and delicious. You are so welcome, I love sharing what I make for my family. Thanks again!
I just made this as a special treat for my dad who eats gluten-free. I made it in my muffin tin pan. So good! Thank you!
Thank you so much Meredith for the wonderful 5-star recipe review! I am so happy that you both enjoyed it. You are so welcome, I love sharing wha I make for my family. Thanks again!
This is the first GF banana bread I’ve ever made and it turned out amazing! I used Bob’s Red Mill gluten free flour which does not have xanthan gum but my recipe worked well without it. I live in Hawaii where apple bananas (a smaller variety) grow locally, so I used about 6 of those. I also added in coconut flakes and coconut extract which was very tasty 🙂 Thanks for the recipe!!
Thank you so much Cami for the awesome 5-star recipe review! I am so happy that you enjoyed the banana bread. Thank you for sharing what flour, type of banans and mixins you used. I know it will help others. I live in Hawaii when I was a little girl. We had a lots of fresh bananas and they were amazing. I adore banana bread. You are so welcome, I love sharing what I make for my family. Thanks again!
I am new to making gluten-free recipes so I hope I don’t sound too ignorant. Why do you say don’t put your measuring cup in bag, but use the spoon and scoop method? I am looking forward to trying this and other recipes!
Hi Deb! All questions are welcome here friend. If you scoop the flour out of its container or bag with the measuring cup or you’ll end up with too much flour and your products will be heavy and dry. The flour usually gets compacted in the bag. I always use the scoop and level method when I bake. I hope this helps and you enjoy the recipes you try!
Super easy and super delicious. A bit with all the family, even the ones who can tolerate gluten.
I did replace the white sugar with soft brown sugar !
Thank you so much Barbara for the amazing 5-star recipe review! I am so happy that you and your family enjoyed the banana bread. I have never tried the recipe with brown sugar, but I will the next time I bake it. Thanks again!
Wow. Delicious. This was the first time I made gf banana bread and it was a winner. I brought some to a girls night and every person asked me if it was really gluten free. I threw some walnuts on top of one load, delicious, and left the second load plain, still delicious (my suggestion? Make a double batch, you’ll thank me later). I’ve now shared this recipe with 4 people who have to eat gf. So. Good.
Thank you so much Stacey for the awesome 4-star recipe review! I am so happy that you and your friends enjoyed the banana bread, especially that everyone asked if it was really gluten-free. You really made my day! I really like walnuts in banana bread too. Thank you for sharing the recipe and for the wonderful recipe review.
Hi. I am in Durban South Africa. We don’t stock Bob mill. Please advise what mix combo I may use instead. Thank you.
Hi Rishni! You could make your own blend using rice flour, tapioca starch, potato starch, and xanthan gum. I have never tried making my own gluten-free flour blend. I know a lot of people use this homemade blend from Gluten Free On A Shoestring. I hope you enjoy the banana bread!
My home smells Devine! Just baked these (muffins) for a church choir member who is G.F. I plan to use them for the communion. She will be so thrilled.
Many thanks and Blessings,
Sara
Thank you so much Sara for the wonderful recipe review! It makes my heart so happy to hear that you plan to use the muffins for communion. That is so very thoughtful of you. I have not had communion in over 9 years, as my church has never had a gluten-free option, so I understand how much this should touch your friend’s heart. You are so welcome, I love sharing what I make for my family. Thank you again!
I finally made this today….. super easy and DELICIOUS! I don’t buy unsalted butter so I used regular and skipped adding a pinch of salt. I also added chopped walnuts and mini chocolate chips. Definitely a keeper and will be sure to make this again.
Thank you so much Mary Ann for the wonderful 5-star recipe review! I am so happy that you enjoyed the banana bread and it was both easy to make and delicious. I love adding nuts and chocolate chips to banana bread too. Yum! I am so glad that you will be making it again! Thanks again!
I want to substitute maple syrup for the sugar. How much maple syrup would I use for this recipe?
Hi Gina! You substitute 1/2 cup of the maple syrup for the sugar. Thank you so much for the 5-star recipe review. I hope you enjoy the banana bread!
Amazing, so good, so easy.
Thank you so much Nicole for the wonderful 5-star recipe review! I am so happy that you enjoyed the banana bread and that it was an easy recipe. Thank you again!
What can I substitute for eggs in this recipe. Can’t eat them…
Hi Mary! I have test baked with Bob’s Red Mill egg replacer. If you try it please let me know how it turned out. Thanks!
I followed this recipe this morning and made banana muffins. They are delicious! Very moist, flavor packed and simple. I baked them for 21 minutes at 350, and they came out perfect. Thank you so much for sharing this! It is so nice to have tasty, moist gluten free baked goods!
Thank you so much Maureen for the wonderful 5-star recipe review! I am so happy that you enjoyed the banana muffins. Thank you for sharing how long and at what temperature you baked them for. You are so welcome, I love sharing what I make for my family. Thank you again!
I love this recipe! It’s just like my mom’s old recipe! Do you this this could be made as muffins, if so, how long would I bake them for?
Thank you so much Jill for the wonderful 5-star recipe review! I am so happy that you enjoyed the banana bread and that it reminded you of your Mom’s old recipe. If you were to use this batter for muffins you could bake it for 15-20 minutes, but please watch your oven because all ovens are different. Thank you again!
Thank you so much’
Hi Jill! You are so welcome, I love sharing what I make for my family.
Your recipe made 16 muffins and I ended up baking them for 20 minutes.
Hi Jill! I am so happy that you made muffins with the banana bread recipe. Thank you for sharing how long you baked them for. I hope you enjoyed them! Thanks again!
Delicious! I usually make my GF banana bread from a mix. Yesterday I sat there looking and 3 really pathetic looking bananas and decided to give this recipe a try. It didn’t disappoint! I used the Better Batter GF flour I always keep on hand at my house. This will be our go to recipe from now on— no more buying mixes!
Thank you so much Kristen for the wonderful recipe review! I am so happy that you enjoyed the banana bread and that this will be your go-to recipe from now on. I like baking with Better Batter flour as well. Thank you again!
Wonderful recipe! I did some modifications just because of what I had on hand. I subbed the 1/2 c of GF flour for 1/4 c almond meal and 1/4 c coconut flour; added 1/4 c ground flax meal; used 1/3 c blackstrap molasses instead of the sugar. Thank you so much for sharing your delicious recipes!
Thank you so much Katie for the wonderful 5-star recipe review! I am so happy that you enjoyed the banana bread and that your modifications worked well with the recipe. You are so welcome, I love sharing what I make for my family. Thanks again!
This is DELICIOUS!
So tasty and such a soft spongy consistency.
Truly incredible and so easy to make.
Is now a firm favourite!
Thank you so much.
Thank you so much Nicky for the wonderful 5-star recipe review! I am so happy that you enjoyed the banana bread and that is was easy to make and bow one of your favorites. You just made my day! You are so welcome, I love sharing what I make for my family. Thank you again!
This recipe is fabulous. I have made it once with added chopped pecans and once with mini chocolate chips. It is a go to recipe from now on. Love gluten free recipes that taste just like I remember gluten filled ones tasting like! Love, love, love your website and recipes.
Thank you so much for the amazing 5-star recipe review! I am so happy that you enjoyed the banana bread. I really like adding chocolate chips or nuts to the banana bread too. Thank you for your kind words and encouragement! You really made my day.
Glad I found this! What do I substitute the eggs with please? My daughter is egg gluten and dairy free….
Hi K! The only egg substitute I have tried has been Bob’s Red Mill egg replacer. I know others have tried apple sauce or flax eggs. I hope this helps and your daughter enjoys the banana bread!
This recipe is so simple and so delicious! Absolutely enjoying your recipes! I love how easy you make all your recipes!! I really need to purchase your book!! Your awesome!!
That makes my heart so happy to hear Lorraine! Thank you so much for your kind words, encouragement and the 5- star recipe review! My cookbook is available for pre-sale now and will be released on 10/23. Thank you again!
Hi! I love a lot of your other bread recipes and want to make this one tomorrow. I do not have baking soda though and I wanted to know if I could substitute baking powder, and if I can, how much?
Thank you! I also adore your GF bread in breadmachine recipe. I’ve made it about 6 times in the past year, and it’s always delicious. My coworkers can’t believe that the bread is gluten free!
Hi Megan! This recipe really needs the baking soda because of the chemical reaction between the baking soda and bananas. I have never tried it with baking powder. I am so happy to hear that you enjoy my gluten-free bread recipe! I hope you enjoy the banana bread as well.
I want to substitute maple syrup for the sugar. How much maple syrup would I use for this recipe?
Hi Gina! You could substitute 1/2 cup of the pure maple syrup for the sugar in this recipe. I hope you enjoy it!
Lakanto maple syrup is sugar free
Thank you so much Lorraine for sharing the sugar-free option! I know that will help others.
Made this and my family loves it! It’s not dry like most Gluten-free baked goods. Definitely recommend this recipe for a snack or a breakfast item.
Thank you so much Tami for the wonderful 5-star recipe review! I am so happy that you and your family loved the banana bread. Thank you again!
Just baked this banana bread this morning while the snow was still coming down in North Iowa!! Great day for baking and this turned out beautifully!!! I sprinkled raw sugar on the top to give it a more festive look!! I had to cut it while still warm and I was dying to try the taste as the appearance was wonderful!! It met all my expectations!!!
Thank you so much Jill for the wonderful 5-star recipe review! I am so happy that you enjoyed the banana bread. I’m going to try the raw sugar on to the next time I bake it. Thank you again!
This is amazing by daughter didn’t care for it. She is the only one in the family that has celiac disease. She is very picky and wants feeling well this weekend. But the whole rest of my family did at our Easter get together. They said they could even tell it was gf.
Thank you so much Clarissa for the wonderful 5-star recipe review! I am so happy that your family enjoyed the banana bread and said they couldn’t even tell it was gluten-free. I am sorry to hear your daughter was not feeling very well. I hope she feels better quickly. Thanks again!
This was yet another fabulous recipe! I made the Kentucky pound cake and it was a hit, that I looked for more recipes to use in my classroom. I found this one, and I tried it yesterday with my students. It was a hit! Instead of using 1 loaf pan, I used 12 mini loaf pans so that my students could take some home and so it would reduce the baking time. It was so nice to be able to make something delicious and gluten free so that ALL of my students could enjoy.
That makes my heart so happy to hear Jen! You just made my day. I am so happy that your students enjoyed the banana bread. I’ve not tried making mini loaves, but I need too because my kids would love it that way. Thank you so much for the wonderful 5-star recipe review!
So thrilled to have discovered your site! My 7 yr. old grandson was so disappointed when he learned he could no longer have “Meema’s” homemade banana bread. Your recipe has made a little boy and his Meema very happy! Thank you so much.
That makes my heart so happy to hear Pat! You just made my night! This is the whole reason I started my blog, was to help others. Thank you so much for the wonderful 5-star recipe review. I am so happy that you both enjoyed the banana bread. You are so welcome, I love sharing what I make for my family. Thank you again!
Hi, can I use Brown rice flour n tapioca flour to replace the ready made flour as I prefer to mix my own flour blend. Also what flour can i use to replace xanthan gum.
Thank u for sharing your recipes
Hi Helen! I have never tried brown rice flour or tapioca flour with this recipe. A substitution for xanthan gum is guar gum. I hope you enjoy the banana bread! You are so welcome, I love sharing what I make for my family.
Definitely keeping this recipe saved! So easy to make and delicious!! Absolutely enjoyed it!! Thank you!
Thank you so much for the wonderful 5-star recipe review! I am so happy that you enjoyed the banana bread and found the recipe easy to follow. You are so welcome, I love sharing what I make for my family. Thank you again!
So excited to try this recipe with my family! Would it be possible to still make the bread but in cupcake tins? Does that change anything for baking time?
Hi Elisa! Yes you can make this recipe into banana muffins. You will need to decrease the baking time to 15-20 minutes at 350 °F. I hope you enjoy them!
The recipe was so easy to follow. I used all the same ingredients except I replaced butter with coconut oil and Bobs Red Mill 1 to 1. The bread came out so yummy.
Thank you so much Vonda for the wonderful recipe review! I am so happy that you enjoyed the banana bread and found the recipe easy to follow. I have made the recipe with coconut oil also. Thank you again!
Can I use Bob’s Red Mills 1 to 1 baking flour as I can’t get Pillsbury gf flour where I live for the banana bread recipe?
Hi Karen! A lot of my readers use the Bob’s Red Mill 1 to 1 gluten-free flour with my recipes. I have not test baked with the Bob’s Red Mill gluten-free with this recipe, but it should work well for the banana bread. I order the Pillsbury gluten-free flour from Walmart for less than $5 for a 2lb bag. Here is the link if you would like to take a look. I hope you enjoy the banana bread!
What does the xanthan him do for the mix. Could I just use almond flour without the xanthan gum?
Looking forward to trying this!
Hi Morgan! This recipe is for a rice flour blend. Almond flour will not work the same in this recipe. Xanthan gum helps to replace the elasticity and texture of gluten. I do have muffin recipes that use almond flour that you might to try. Here is the link to the Paleo muffins that use almond flour. Please let me know if I can help in any way.
I want to make this! It looks so good. But my daughter can’t have sugar. Could I replace it with honey? If so how much? Thank you ????
Hi Ashley! I have never made the bread with honey before, but I have used 1/2 cup of pure maple syrup. If you try it with the honey will you please let me know how it turns out? I hope your daughter enjoys the banana bread. Thank you!
This is the best gluten free banana bread recipe I have found! It is completely satisfying and needs no butter on top to make it good. It stands on its own! Thank you!
Thank you so much Randi for the wonderful 5-star recipe review! I am so happy that you enjoyed the banana bread. You are so welcome, I love sharing what I make for my family. Thank you again!
Very easy recipe and the results are delicious!!!
Thank you so much Amy for the wonderful 5-star recipe review! I am so happy that you enjoyed the banana bread and found the recipe to be easy. Thank you again!
This banana bread turned out amazing and was so easy! Will definitely be making again.
Thank you so much Tiffany for the wonderful 5-star recipe review! I am so happy that you enjoyed the banana bread. Thank you again!
Hi, this banana bread is DELICIOUS and VERY EASY!!!.
Just a question… I would like to prepare it with regular flour. Should I’ll go through the same steps… just not addind the xanthan gum?
I will appreciate your response.
Hi Consuelo! Thank you very much for the 5-star recipe review. I am so happy that you enjoyed the banana bread and found the recipe easy to follow. You should be able to make this with regular wheat flour, yes just leave out the xanthan gum. Thank you again!
Can I use stevia in place of sugar and applesauce in place of fat, four egg whites instead of two whole eggs?
Hi Toni I have never tried this recipe with stevia. I don’t think the apple sauce will work because it may make the bread too wet as the apple sauce acts like the bananas in quick breads. You could maybe try coconut oil instead of the butter. I’ve never tried just egg whites either.
Thank you! This recipe allows my daughter to have banana bread, again! It tastes delicious!
Thank you so much Liv for the wonderful 5-star recipe review! I can’t tell you how happy it makes me that you and your daughter enjoyed the banana bread. You are so welcome, I love sharing what I make for my family. Than you again!
I want to add grounded up walnuts to this. Would I need extra egg or something?? I will be using more walnuts then just to flavor it. Thanks.
Hi Cathy! I have never added ground walnuts to the recipe. I’ve just added mixins like nuts and chocolate chips to add flavor not for texture. If you try it please let me know how it works out.
Amazing! Love all your recipes I have tried.
Thank you so much Missy for the wonderful 5-star recipe review! I am so happy that you enjoyed the banana bread and the other recipes you have tried. Thank you again!
I just made this banana bread today and it is remarkable! Easy recipe to follow, easy to make! Thank you Mama knows gluten free for sharing this amazing recipe!
Thank you so much Jamie for the wonderful 5-star recipe review. I am so happy that you enjoyed the banana bread and that you found the recipe easy to follow. You are so welcome I love sharing what I make for my family. Thank you again!
I am going to try this recipe next I made blueberry bread gluten free and dairy free this am one with coconut flour and one with almond flour the almond flour cane out v ru tasty but the coconut flour not at all,my question to u is do you have any clue why it would not be good and if u have a recipe for blueberry bread gluten and dairy free that’s as good as your banana bread
Hi Colleen! I do not recommend using this recipe with coconut flour. Coconut flour is very dense and does not bake like gluten-free rice flour. I use Pillsbury gluten-free flour and I recommend using that with this recipe or using a gluten-free rice flour blend that has similar ingredients. I do have recipes that use almond flour like my Paleo Blueberry Banana Muffins.
I just made this and it is fabulous just as written! Thank you!!
Thank you so much Brenda for the wonderful 5-star recipe review! I am so happy that you enjoyed the banana bread. You are so welcome I love sharing what I make for my family. Thank you again!
Great banana bread. Moist and delicious.
Thank you so much Laurie for the wonderful 5-star recipe review! I am so happy that you enjoyed the banana bread. It’s one of my family’s favorite treats. Thank you again!
Perfect recipe. Delicious and stays together well. 50 mins was perfect in my oven.
Thank you so much Emily for the wonderful 5-star recipe review! I am so happy that you enjoyed the banana bread. Thank you again!
This is THE BEST gluten free banana bread I have ever made. I am a newly diagnosed coeliac and the gluten free versions never quite the same. We didn’t miss traditional, wheat versions at all. I will make this again and again and its a keeper for our family recipe book. Thank-you for sharing! 🙂
This makes my heart so happy to hear Jodie! I am so happy that you enjoyed banana bread. You are so welcome, I love sharing what I make for my family. Thank you so much for the wonderful 5-star recipe review!
Hi Audrey,
Do you have any guidance for a substitute and quantity to replace the refined sugar in the recipe?
Coconut sugar? Maple syrup?
Thanks!
Hi Maria! I have made the recipe with 1/2 cup of pure maple syrup. I need to add that to the recipe. I have not tried it with coconut sugar, but I have baked with it before. Thank you so much for asking! I hope you enjoy the banana bread and please let me know how it turned out with the maple syrup. Thanks!
Audrey,
This recipe is fantastic.!! This comes from a family gal whose Sisteris a well known and accomplished Pastry Chef in the NY Metro area. We are hard to please :).
I used Coconut Sugar instead of white sugar as I had made it right away and am making another batch with Maple Syrup. Keep up the good work and big thanks for a superb recipe!
Thank you Maria for your amazing 5-star recipe review! You just made my day and so blessed me with your kind words! I am happy to hear that the coconut sugar worker well in the recipe. I bake with it also. You are so welcome, I love sharing what I make for my family.
Soooo Good! I am not gluten free, but husband is gluten and dairy free. Usually when I make him a dessert, I don’t eat it because the regular gluten desserts are so much better. Not true with this one, I matched him slice for slice. My kids loved it also. Used coconut oil and was perfect! Thank you!!
Thank you so much Elizabeth for your wonderful 5-star review! I am so happy that you and your family enjoyed the banana bread. It’s one of my family’s favorite treats! You are so welcome, I love sharing what I make for my family.
I am wondering if you have tried adding pumpkin to make pumpkin banana bread? i searched but didnt find a recipe.
Hi Toni! I’m working on a pumpkin bread recipe. It should be up on the blog very soon (we just went through hurricane Micheal). Thanks!
Excellent recipe!! I made 3 because my family loved it so much. I did leave out the vanilla and it still tasted delicious A+++
You have inspired me to bake again thank you! 🙂
Thank you so much Trish for the wonderful 5-star recipe review! I am so happy that you and your family enjoyed the banana bread. It makes my heart so happy to hear that you are inspired to bake again! You really made my night. Thanks again!
Made this today and it was amazing. Was expecting it to be a little dense but it turned out light and fluffy! Great recipe! Can’t wait to try others ????
Thank you so much for the wonderful 5-star recipe review! I am so happy that you enjoyed the banana bread. I am looking forward to hearing how you like other recipes that you try. Thanks again!
Just made the bread. Used olive oil instead of the butter (just slightly under the measurement). This is hands down the BEST banana bread I have ever had – including my Nana’s regular gluten containing bread (sorry Nana). This was easy to whip up and absolutely delicious! I used King Arthur’s gluten free baking blend. Thank you so much for this awesome recipe!!!
Thank you so much Erica for the wonderful 5-star recipe review! This makes my heart so happy, I am so glad that you enjoyed the banana bread. I’ve never tried it with olive oil, but I am definitely going to try it. You are so welcome, I love sharing what I make for my family. Thank you again for the lovely review!
Has anyone tried almond flour?
Hi Monica! I have not tried to make the banana bread with almond flour. Almond flour is denser than regular gluten-free flour that is made rice flour. I have a recipe that is made with almond flour you might want to try. It’s my Paleo banana blueberry muffins. Here is the link to the recipe. https://www.mamaknowsglutenfree.com/paleo-banana-blueberry-muffins
I TRIED THIS gluten free banana bread! The best and easiest gluten free loaf I have ever made! Excellent recipe. 5 stars all the way. Taste, texture and so easy! A BIG THUMBS UP,!
I am so happy that you enjoyed it! Thank you so much Sandra for the wonderful recipe review! You really made my night!????
I used egg replacer and added 1/8tsp baking powder and no one even knew that it was free of gluten, dairy, and egg. It is moist, light, and everything you would ever want in banana bread! I can honestly say, This is the most amazing gluten free, dairy free and egg free bread i have ever tasted!!
Hi Melissa. Thank you so much for the wonderful recipe review! This makes my heart so happy to hear that you enjoyed the banana bread. I am so glad that the egg replacer worked well in the recipe. I have never baked with egg replacer. Which brand of egg replacer did you use?
Bob’s red mill 🙂
My children have a lot of allergies, but this bread made with the egg replacer avoids them and we have a delicious treat. Thank you! Do you have a cake recipe by chance?
Thank you Melissa for letting me know what egg replacer you use. If you enjoyed the banana bread you would probably really like my gluten-free blueberry banana muffins too. I have several cake recipes. Most of them have a gluten-free option. Click HERE to see the gluten-free cake recipes. Do you have a favorite cake you are looking for?
My oven doesn’t go to 350 degrees. Is this a typo? I’m in South Africa
Thanks
Hi Lize. It is 350 degrees Fahrenheit, so it would be 177 degrees Celcius. I hope you enjoy the gluten-free banana bread!
I have a few gluten-free and dairy-free friends, this awesome banana bread recipe will definitely come in handy!
Hi Jillian. I hope they enjoy it!
Where is the gluten free DAIRY FREE option you state is available????????
Hi Jania. The dairy-free option for this recipe is stated in the ingredients list. I recommend substituting dairy-free butter such as Earth Balance, Smart Balance or even coconut oil in the ingredient list on the recipe card. My husband, youngest son and I are also dairy-free so I always try to have a dairy-free option to my recipes when possible.
Have you tried/had success making this or your blueberry muffin recipe with an egg substitute? Flax egg or aquafaba perhaps? I’m struggling to find a successful gf/egg free muffin recipe that doesn’t come out heavy and gummy.
Hi Jenn! I have not tried egg replacers with this recipe. My friend who blogs over at Allergylicious likes to bake with Ener-G egg replacer. Here is a link to her blog about her recommendations for baking/cooking egg-free. https://allergylicious.com/egg-free-baking Please let me know if you try it and how it turns out. Thank you so much for asking!
I was wondering how long this bread stays fresh and should it be stored in the refrigerator?
P.S.
I added semi sweet mini chocolate morsels to my bread and its a hit!
Hi LC! You should be able to store it in an air-tight container for a few day. It never lasts that long in my house. I add chocolate chips to it sometimes too. I’m so glad that you enjoyed it!