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.
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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.
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!
Gluten-Free Flour
I like Pillsbury gluten-free flour. Not 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.
Try some of my most popular gluten-free recipes!
- Homemade Gluten-Free Bread {Dairy-Free Option}
- Gluten-Free Buttermilk Biscuits {Dairy-Free Option}
- Cinnamon Roll Cake {Gluten-Free, Dairy-Free Option}
- Easy Gluten-Free Banana Blueberry Muffins {Dairy-Free & Refined Sugar Free Option}
Recipe adapted from Simply Recipes.
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Easy Gluten-Free Banana Bread
Ingredients
- 2 to 3 very ripe bananas mashed
- ⅓ cup melted unsalted butter , dairy-free use non-dairy butter like Earth Balance, Smart Balance or coconut oil
- 1 teaspoon baking soda
- 1 ½ cups gluten-free flour (I like Pillsbury gluten-free)
- ¼ teaspoon xanthan gum , leave out if your flour already has it in it
- Pinch salt
- ¾ cup granulated sugar
- 2 large eggs , beaten
- 1 teaspoon pure vanilla extract
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 a 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!
- Store in an air-tight container.
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."
Sharon says
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!
Krystina says
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!!
Laura Lopiccolo says
Omg!!! The best ever! One bowl, no beaters!! So delish!! I too made mini muffins! Baked for 15 mins!!
becca says
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.
Marie says
Best GF banana bread I’ve had. Added walnuts and pecans.
Tan says
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.
Syeda Fatima says
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!!
Courtney says
This is my go-to recipe for GF DF banana bread. Solid recipe as is, and so darn delicious. Thank you!
Amy says
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!
Liz says
I make this over and over again!!! Easy and delicious!
Judi says
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!💖
Beverley says
This was absolutely delicious. Ate it in two days. Topped it with vanilla ice cream, yummy
Jenn says
Simply Awesome. I made muffins and added walnuts and choc chips. Baked for 20 min.
Jane says
Excellent recipe!
Jo says
The best banana bread!
xandra says
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.
Patti says
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!
Sharon says
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.
Carole Knapp says
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!
k says
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.
Janet says
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!!
Janet Lipp says
Very much enjoyed will be making this again! And passing on the recipe to others.
Yani Monique says
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…
Carole says
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.
Gary says
Very most and delicious It’s almost like eating a piece of moist cake.
Mary says
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!
Cheryl says
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.
Laura says
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.
Carole says
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
Lisa says
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!
Nancy says
Absolutely the best!!! I’m celiac and LOVE Mamaknowsglutenfree website. This banana bread recipe is a keeper!!!
Karen says
Wonderful. I used Pillsbury gluten free flour. Added a cup of chopped pecans. So delicious.
Andrea Houseman says
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!
Luana Robinson says
Wow. Love your recipes. Very helpful. and informative.
Jackie says
Followed direction exactly: doubled the batch. Used Bobs Red Mill Gluten Free Flour. Came out delicious and moist. Thank you for sharing your recipe!
V says
Super recipe. Made this today and I omitted the sugar, even then it was mildly sweet. We enjoyed it. Thanks for sharing.
Lorraine Holt says
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 🥰🥰🥰
Katelyn says
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!
Chris says
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!
Jill says
This was incredible. Thank you for sharing.
Maya says
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!
Anna says
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!
Magda says
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.
Jo Weatherhog says
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