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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★Did you make this recipe? Please give it a star rating below in the comments!★
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."
Carol says
Excellent! A hit with everyone!
Ke says
I used Bob’s Red Mill gluten-free flour with xanthian gum The bread came out perfectly
Judy says
This is one of the best gluten free recipe I have found! It is moist and delicious!
Marian May says
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…….
Pam says
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!!
Gail says
My GF husband says this is the best banana bread he’s ever had. So easy to make too. Thank you
Patricia B says
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!
ARK says
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!!
Alexandra I says
So delicious and moist! My non gf family won’t even know the difference! 10/10 ⭐️
Katie M. says
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.
Theresa says
I can’t wait to try your other recipes because this bread is delicious!!!
Bella says
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.
Allison Turner says
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 😊
Jenelle says
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!
Janie says
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.
Katherine White says
Really, really good. You won’t miss the gluten variety!
Dora says
Great gluten free recipe that is consistent each time I make it. Always add chocolate chips too. 😉
Christine says
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.
Brittany says
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 🙂
Ru says
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.
Mallory Berent says
Best gluten gluten-free banana bread!! I definitely will be making it again.
Sharon says
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!!
Barbara Amabile Munguia says
LOVE, LOVE, LOVE!!!! Best GF Banana Bread I have eaten!!!! Thank you. 😀
Emily says
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!
Karen B says
Delicious and moist. I will make it again for sure.
Bev says
best ever !!!!!!!!………this time i will grate some pear into it………mr builder upset that it is for shared morning tea at work
Bev Hutchinson says
best ever !!!!!!!!………this time i will grate some pear into it………mr builder upset that it is for shared morning tea at work
Debra Morgan says
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!!
Joyce says
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!
Diana M says
Easy and delicious I add pecans and raisins.
Madison Godin says
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!
Sharon L Estabrook says
love this recipe! thanks so much. I follow a lot of your recipes.
Donna says
I love this recipe! I often add a cup of chocolate chips! 😋
Lisa says
Wow! What an amazing recipe, my family and I will be enjoying this for years to come. 🙂
Lisa says
Wow what an amazing recipe thank you so much my family & I will enjoy this for years to come! 🙂
Aubree says
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.
Jen says
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!
Tracy Chenoweth says
I’m making my 2nd loaf. it’s really good. this will be my good to recipe for GF/DF banana bread.
thank you.
Kali says
Perfect and easy banana bread recipe! I love adding chocolate chips and using date syrup instead of sugar! It’s super yummy every time!
Nancy says
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!
Eliza says
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.
Kat says
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.
Hopeful Baker says
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!!!
Mish says
this was delicious! super quick and easy, can’t even tell it is gluten free. 😋
Sherri V. says
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.
Heather Carroll says
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.
Tish Acee says
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!