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."
Kristy says
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!
Anna says
My favourite recipe, we’re not gluten free but prefer this to any other I’ve made
Annie says
Simple , tasty I halved sugar added a banana Fab
Linda Wells says
It’s wonderful!
Stacy says
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.
Nicole says
Delicious!
Tracy Lynn says
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.
Amy says
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!
Richard Johnson says
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.
Patty says
Made it vegan using Bob’s Red Mill egg replacer with 1/2 cup of vegan chocolate chips. Wow!
Honey Bee says
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.
michelle says
Amazing!!! Thank you. So easy to do and so delicious to eat 🤤
Gatos4 says
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!
Carol says
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!
Renie says
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.
AP says
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!
Kaily Vogt says
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!
Ali says
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! ☺️
Robyn says
Very good! Very moist and delicious! Bonus – easy one bowl cleanup !!
Jennifer R. says
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.
Angela says
Love this recipe, you can’t even tell its gluten free!
Catriona says
Delicious! Best gluten free/dairy free banana bread we have made so far. I will be looking at more of your recipes
Megan Highfill says
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!
Sue says
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.
Brian says
My go to recipe for banana bread! Thanks for the recipe.
Vanessa says
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 🙂
Donna Hill says
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!!!