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."
Sarah Beth says
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!!!!!
Jeanette says
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!
Ruschelle says
LOVE this GF banana bread! Our family loves it so much I bake 4 loaves at a time and freeze. Perfection!
Helene says
Really, really good! Moist and perfect texture. Could not tell it is gluten-free. Thank you!!
Jainy says
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!
Margie says
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.
Julie says
So good and easy too. Used Bob’s Red Mill 1:1 GF flour
Jennifer Vining says
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.
Liza says
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!!
Jenny says
The Banana Bread and the Pumpkin Bread recipes are amazing! Not only do the breads taste delicious the recipes are easy to follow. ❤️ ❤️ ❤️
Penny says
Delicious and easy to make. Thank you!
Tammy V says
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!
Pat Griesemer says
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!
Regina Dehen says
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!
Gracie says
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!
Helen says
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. 🙂
Jennifer Worley says
I love this EASY recipe. I added coconut and white df chocolate chips. Yum! Thanks for making it easy. I may not share!
Jayne says
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
Ry says
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.
Coral says
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.
Leslie Vestrich says
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.
Natalie Krein says
Just perfect! I do put a little less sugar in however.
Patrice says
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!
Alisa says
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).
Sandi D says
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.
Sarah P says
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.
Karen (not-that-kind) says
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.
Jules says
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!
Geneva Williams says
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!
Sammy says
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
Maryann Watson says
I love your cookbook. Everything I’ve tried has been very good.
Audrey says
Thank you so much Maryann for buying my cookbook! I am so happy that you are enjoying the recipes.
Karen S says
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!
Esther says
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!!
Liezel says
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.
Rebecca says
Super yummy, I used Bobs Red Mill gluten free 1 to 1 baking flour. Thank you for the recipe!
Court says
I use this recipe every time and love it. Adaptation using: coconut sugar, adding 1 tsp cardamom, and 2 handfuls crushed walnuts 🙂