Gluten-Free Banana Bread
Updated
We eat a lot of bananas in my home, but there are 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 so easy to modify my favorite banana bread recipe to make it gluten-free. I love that I only need one bowl to make this super easy banana bread recipe!
“WOW! Just wow. Absolutely blown away by this banana bread. I will be dreaming about it forever. Mama sure does know gluten free!”
– Bruce
Gluten-Free Banana Bread Recipe
Banana bread has been a favorite of mine since childhood. I love the smell when it’s cooking in the oven. Once I went gluten-free, I knew I couldn’t go without this household favorite, so I developed this easy recipe for gluten-free banana bread. It’s not too different from a standard recipe, and it’s super easy, too– no mixer needed! Trust me, no one will even know it’s gluten-free.
Ingredients
- Bananas: The star ingredient! They need to be overly ripe to add the strongest, sweetest banana flavor.
- Baking Soda: Helps the bread rise in the oven.
- Unsalted Butter: Makes this quick bread rich and tender. For a dairy-free option, use Smart Balance butter.
- Granulated Sugar: Sweetens the bread.
- Salt: Enhances the banana flavor.
- Eggs: Add moisture and richness to the bread and help bind it together.
- Pure Vanilla Extract: Enhances the sweetness of the bread.
- Gluten-Free All-Purpose Flour with Xanthan Gum: I like Pillsbury gluten-free. You may experience different baking results depending on the gluten-free flour blend you choose.
Tips and Suggestions
- Always bake with ingredients that are at room temperature. Cold ingredients do not mix as well with room-temperature ingredients.
- 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.
- If your gluten-free flour blend does not include xanthan gum, add 1/4 teaspoon.
- Three mashed bananas are equal 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!
Can I Make It Vegan?
Sure! Swap the butter for your favorite non-dairy butter or coconut oil and the eggs for chia or flax eggs.
Can I Use Applesauce Instead Of Butter?
You can make this gluten-free banana bread with applesauce, but keep in mind that it will be less rich tasting and likely denser as well. I recommend trying coconut oil instead of butter instead!
Storage Instructions
Store gluten-free banana bread in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before enjoying.
More Gluten-Free Banana Bread Recipes To Try!
Gluten-Free Banana Bread
Ingredients
- 2-3 very ripe bananas, mashed
- 1 teaspoon baking soda
- 1/3 cup unsalted butter, melted
- 3/4 cup granulated sugar
- Pinch salt
- 2 large eggs, beaten
- 1 teaspoon pure vanilla extract
- 1 1/2 cups gluten-free all purpose flour with xanthan gum
- 1/4 teaspoon xanthan gum, leave out if your flour already has it in it
Instructions
- Preheat the oven to 350°F (177°C). 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 the 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!
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.”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Gluten-Free Banana Bread Step-by-Step
Preheat the oven to 350° F. Spray a 4 x 8 loaf pan with cooking spray. In a mixing bowl, mash 2-3 ripe bananas until smooth.
Add 1 teaspoon of baking soda to the mashed bananas, then stir in 1/3 cup of melted unsalted butter.
Stir in 3/4 cup of granulated sugar, 1 pinch of salt, 2 large eggs, and 1 teaspoon of pure vanilla extract.
Mix in 1 1/2 cups gluten-free flour and 1/4 teaspoon of xanthan gum (leave out if your flour already has it in it).
Pour the batter into the 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!
Great recipe!! Been using it 2 to 3 times a week.
This is a fantastic recipe, I have made this many times and it’s always a hit. I have added chopped walnuts and apple in and have also browned the butter for a nuttier flavour. So delicious and can’t tell this is gluten free at all. Thank you!!!
I have been trying to find the best banana bread recipe, this one is it. I did make some adjustments, I used coconut sugar instead of regular as I eat entirely refined sugar free, and before pouring in the batter, I greased the pan with butter & coated it with coconut sugar, poured the batter in and then coated the top of the loaf with more coconut sugar. For the first 15 minutes I baked it at 375° and then turned down to 350° for the remainder, resulting in the most beautiful crispy crust!! And comes out clean (no parchment required)
Simple and delicious banana bread recipe! Add in what you want, versatile
Honestly, the best gluten free recipe I’ve made to date. Can’t tell it’s gluten free. I used 3 bananas.
Amazing
Turned out really good!!
Turned out amazing
This is my go-to recipe. Tonight’s attempt was perfect as always. I like to line my loaf pan with parchment paper to pull it out the pan easier. Did 55 min & rotated pan halfway. Sometimes I make cupcakes size instead which bake about 22 min. Really good with toasted pecans added
OMG are you a wizard? This is the best gf banana bread I have ever had!!!!!! I just found your site and I can’t wait to try more recipes! Thank you for sharing!