Easy Gluten-Free Banana Bread {Dairy-Free Option}

5 from 524 votes
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The only gluten-free banana bread recipe you’ll ever need; a one bowl wonder! No mixer required for this super moist easy gluten-free banana bread. With a dairy-free option too.

Gluten-Free Banana Bread slices on a cutting board with a knife and butter

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Recipe originally posted April 2017, photos updated April 2018.

Easy Gluten-Free Banana Bread

Banana bread is a favorite of mine from childhood. I love the smell of banana bread cooking in the oven.

We eat a lot of bananas in my home, but there is 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 easy to modify my favorite banana bread recipe to make it gluten-free.

Trust me, no one will even know it’s gluten-free.

easy gluten-free banana bread recipe steps

How To Make Gluten-Free Banana Bread In 3 Easy Steps!

This gluten-free banana bread recipe is a one bowl wonder that is super easy to make, you don’t even need a mixer.

You can quickly whip up this super moist gluten-free banana bread in just three easy steps and with just a fork and a spoon.

  • Step 1- Mash the bananas until smooth. (photo 1)
  • Step 2- Add all the other ingredients and stir. (photo 2)
  • Step 3- Pour bread batter into a greased 4 X 8 loaf pan. (photo 3)
  • Bake at 350 degrees for 50 minutes. (photo 4)
  • Store in an air-tight container.

Really, it’s that easy!

Pro Tip:

  • Always bake with ingredients that are at room temperature. Cold ingredients do not mix as well with room-temperature ingredients.
  • Three mashed bananas are equals 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!

2 slices of gluten-free banana bread on a plate with coffee cup and butter in the background

Gluten-Free Flour

I like Pillsbury gluten-free flourNot all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.

Pro Tip

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.

Dairy-Free Baking

My husband, my youngest son, and I are all dairy-free, so I always try to include a dairy-free option to my gluten-free recipes. So, you too can enjoy a gluten-free and dairy-free banana bread.

My favorite dairy-free products to bake with are almond and cashew milk and either coconut oil or Smart Ballance or Earth Balance butter.

I hope you enjoy this easy gluten-free banana bread as much as my family does.

 

Recipe adapted from Simply Recipes.

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Did you make this recipe? Please give it a star rating below in the comments!★

5 from 524 votes

Gluten-Free Banana Bread

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

Ingredients 

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

Instructions 

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

Notes

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

Nutrition

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

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

Additional Info

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

About Audrey Roberts

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

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Recipe Rating




750 Comments

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

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

  2. 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!!

  3. 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!

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

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

  5. 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

  6. 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.

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

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

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

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

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

    Thanks!

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

  11. 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?

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

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

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

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

  14. 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 🙂

  15. 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!

  16. 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!

  17. 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!

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

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

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

  20. 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.

  21. 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.

  22. 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 !

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

  24. 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!

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

  26. 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!

  27. 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.

  28. 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!

  29. 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?

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

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

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

  32. 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.

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

  34. 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!

  35. 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.

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

  37. 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.

  38. 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.

  39. 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

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

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

  41. 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

  42. 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.

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

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

  44. 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

  45. 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.

  46. 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!

  47. 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!

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

  49. 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

  50. 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.

  51. 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.

  52. 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…

  53. 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!!

  54. 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!

  55. 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.

  56. 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!

  57. 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!

  58. 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.

  59. 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!

  60. 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!

  61. 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.

  62. 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!

  63. 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.

  64. 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😊.

  65. 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

  66. 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.

  67. 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.

  68. 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!

  69. 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.

  70. 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. .

  71. 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!

  72. 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!!!

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

  74. 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…….

  75. 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!!

  76. 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!

  77. 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!!

  78. 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.

  79. 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.

  80. 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.

  81. 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 😊

  82. 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!

  83. 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.

  84. 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.

  85. 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 🙂

  86. 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.

  87. 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!!

  88. 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!

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

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

  91. 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!!

  92. 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!

  93. 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!

  94. 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.

  95. 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!

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

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

  98. 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!

  99. 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.

  100. 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.

  101. 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!!!

  102. 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.

  103. 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.

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

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

  105. 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.

  106. 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!

  107. 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.

    1. 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.

  108. 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

  109. 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

    1. Hi Revel! I have not tried coconut sugar in my recipe. I have substituted the sugar with pure maple sugar before sucessfully.

    2. 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.

  110. Love the simplicity, always add nuts, chocolate chips or additional fruit…sometimes cinnamon. All my GFers thoroughly enjoy!!

  111. 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.

  112. 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!

  113. 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!

  114. 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.

  115. Thanks for this very yummy, moist and easy banana bread!!! I have Celiac disease and have to be gluten free. What a wonderful recipe!

  116. 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.

  117. 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!

  118. 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.

  119. 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 😊

  120. 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.

  121. 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.

  122. 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!

  123. 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!

  124. 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.

  125. 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 😀

    1. 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!

  126. 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:)

  127. This recipe was great. Good flavour and it’s moist. Better than my old recipe which contained gluten! Very happy 😊

  128. 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.

  129. 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!

  130. 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.

    1. 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

  131. Just started with Gluten free cooking and this banana bread is as great as everyone says. Easy to make and delicious to eat!

  132. 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!!!

  133. 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.

  134. 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?

  135. 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.

  136. I’ve used this recipe several times and it’s always a hit. This is the best gluten-free banana bread recipe, hands down!

  137. 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!

  138. 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!

  139. 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.

  140. 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!!!