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.
A One-Bowl Wonder 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)
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.
Pro Tip: 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!
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 blueberry 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.
Looking for other gluten-free banana recipes? Try these!
- Easy Gluten-Free Banana Blueberry Muffins {Dairy-Free & Refined Sugar Free Option}
- Paleo Banana Blueberry Muffins {Gluten-Free, Grain-Free, Dairy-Free, No Refined Sugar}
- Gluten-Free Banana Bread Cookies {Dairy-Free Option}
Recipe adapted from Simply Recipes.
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Easy Gluten-Free Banana Bread
Ingredients
- 2 to 3 very ripe bananas mashed
- 1/3 cup melted unsalted butter , dairy-free use non-dairy butter like Earth Balance, Smart Balance or coconut oil
- 1 teaspoon baking soda
- 1 1/2 cups gluten-free flour (I like Pillsbury gluten-free)
- 1/4 teaspoon xanthan gum , leave out if your flour already has it in it
- Pinch salt
- 3/4 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!
Recipe 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.
Three mashed bananas equals 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."
LC Turner says
I was wondering how long this bread stays fresh and should it be stored in the refrigerator?
P.S.
I added semi sweet mini chocolate morsels to my bread and its a hit!
Audrey says
Hi LC! You should be able to store it in an air-tight container for a few day. It never lasts that long in my house. I add chocolate chips to it sometimes too. I’m so glad that you enjoyed it!
Jenn says
Have you tried/had success making this or your blueberry muffin recipe with an egg substitute? Flax egg or aquafaba perhaps? I’m struggling to find a successful gf/egg free muffin recipe that doesn’t come out heavy and gummy.
Audrey says
Hi Jenn! I have not tried egg replacers with this recipe. My friend who blogs over at Allergylicious likes to bake with Ener-G egg replacer. Here is a link to her blog about her recommendations for baking/cooking egg-free. https://allergylicious.com/egg-free-baking Please let me know if you try it and how it turns out. Thank you so much for asking!
Jania Harnum says
Where is the gluten free DAIRY FREE option you state is available????????
Audrey says
Hi Jania. The dairy-free option for this recipe is stated in the ingredients list. I recommend substituting dairy-free butter such as Earth Balance, Smart Balance or even coconut oil in the ingredient list on the recipe card. My husband, youngest son and I are also dairy-free so I always try to have a dairy-free option to my recipes when possible.
Jillian says
I have a few gluten-free and dairy-free friends, this awesome banana bread recipe will definitely come in handy!
Audrey says
Hi Jillian. I hope they enjoy it!
Lize Claassen says
My oven doesn’t go to 350 degrees. Is this a typo? I’m in South Africa
Thanks
Audrey says
Hi Lize. It is 350 degrees Fahrenheit, so it would be 177 degrees Celcius. I hope you enjoy the gluten-free banana bread!
Melissa says
I used egg replacer and added 1/8tsp baking powder and no one even knew that it was free of gluten, dairy, and egg. It is moist, light, and everything you would ever want in banana bread! I can honestly say, This is the most amazing gluten free, dairy free and egg free bread i have ever tasted!!
Audrey says
Hi Melissa. Thank you so much for the wonderful recipe review! This makes my heart so happy to hear that you enjoyed the banana bread. I am so glad that the egg replacer worked well in the recipe. I have never baked with egg replacer. Which brand of egg replacer did you use?
Melissa says
Bob’s red mill 🙂
My children have a lot of allergies, but this bread made with the egg replacer avoids them and we have a delicious treat. Thank you! Do you have a cake recipe by chance?
Audrey says
Thank you Melissa for letting me know what egg replacer you use. If you enjoyed the banana bread you would probably really like my gluten-free blueberry banana muffins too. I have several cake recipes. Most of them have a gluten-free option. Click HERE to see the gluten-free cake recipes. Do you have a favorite cake you are looking for?
Sandra Lynch says
I TRIED THIS gluten free banana bread! The best and easiest gluten free loaf I have ever made! Excellent recipe. 5 stars all the way. Taste, texture and so easy! A BIG THUMBS UP,!
Audrey says
I am so happy that you enjoyed it! Thank you so much Sandra for the wonderful recipe review! You really made my night!😊
Monica says
Has anyone tried almond flour?
Audrey says
Hi Monica! I have not tried to make the banana bread with almond flour. Almond flour is denser than regular gluten-free flour that is made rice flour. I have a recipe that is made with almond flour you might want to try. It’s my Paleo banana blueberry muffins. Here is the link to the recipe. https://www.mamaknowsglutenfree.com/paleo-banana-blueberry-muffins
Erica says
Just made the bread. Used olive oil instead of the butter (just slightly under the measurement). This is hands down the BEST banana bread I have ever had – including my Nana’s regular gluten containing bread (sorry Nana). This was easy to whip up and absolutely delicious! I used King Arthur’s gluten free baking blend. Thank you so much for this awesome recipe!!!
Audrey says
Thank you so much Erica for the wonderful 5-star recipe review! This makes my heart so happy, I am so glad that you enjoyed the banana bread. I’ve never tried it with olive oil, but I am definitely going to try it. You are so welcome, I love sharing what I make for my family. Thank you again for the lovely review!
Julles says
Made this today and it was amazing. Was expecting it to be a little dense but it turned out light and fluffy! Great recipe! Can’t wait to try others 👌
Audrey says
Thank you so much for the wonderful 5-star recipe review! I am so happy that you enjoyed the banana bread. I am looking forward to hearing how you like other recipes that you try. Thanks again!
Trish says
Excellent recipe!! I made 3 because my family loved it so much. I did leave out the vanilla and it still tasted delicious A+++
You have inspired me to bake again thank you! 🙂
Audrey says
Thank you so much Trish for the wonderful 5-star recipe review! I am so happy that you and your family enjoyed the banana bread. It makes my heart so happy to hear that you are inspired to bake again! You really made my night. Thanks again!
Toni Chidester says
I am wondering if you have tried adding pumpkin to make pumpkin banana bread? i searched but didnt find a recipe.
Audrey says
Hi Toni! I’m working on a pumpkin bread recipe. It should be up on the blog very soon (we just went through hurricane Micheal). Thanks!
Elizabeth Lambert says
Soooo Good! I am not gluten free, but husband is gluten and dairy free. Usually when I make him a dessert, I don’t eat it because the regular gluten desserts are so much better. Not true with this one, I matched him slice for slice. My kids loved it also. Used coconut oil and was perfect! Thank you!!
Audrey says
Thank you so much Elizabeth for your wonderful 5-star review! I am so happy that you and your family enjoyed the banana bread. It’s one of my family’s favorite treats! You are so welcome, I love sharing what I make for my family.
Maria says
Hi Audrey,
Do you have any guidance for a substitute and quantity to replace the refined sugar in the recipe?
Coconut sugar? Maple syrup?
Thanks!
Audrey says
Hi Maria! I have made the recipe with 1/2 cup of pure maple syrup. I need to add that to the recipe. I have not tried it with coconut sugar, but I have baked with it before. Thank you so much for asking! I hope you enjoy the banana bread and please let me know how it turned out with the maple syrup. Thanks!
Maria says
Audrey,
This recipe is fantastic.!! This comes from a family gal whose Sisteris a well known and accomplished Pastry Chef in the NY Metro area. We are hard to please :).
I used Coconut Sugar instead of white sugar as I had made it right away and am making another batch with Maple Syrup. Keep up the good work and big thanks for a superb recipe!
Audrey says
Thank you Maria for your amazing 5-star recipe review! You just made my day and so blessed me with your kind words! I am happy to hear that the coconut sugar worker well in the recipe. I bake with it also. You are so welcome, I love sharing what I make for my family.