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
- 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!
Store in an air-tight container.
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.
- 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."
Meghan says
Hi! I love a lot of your other bread recipes and want to make this one tomorrow. I do not have baking soda though and I wanted to know if I could substitute baking powder, and if I can, how much?
Thank you! I also adore your GF bread in breadmachine recipe. I’ve made it about 6 times in the past year, and it’s always delicious. My coworkers can’t believe that the bread is gluten free!
Audrey says
Hi Megan! This recipe really needs the baking soda because of the chemical reaction between the baking soda and bananas. I have never tried it with baking powder. I am so happy to hear that you enjoy my gluten-free bread recipe! I hope you enjoy the banana bread as well.
Gina says
I want to substitute maple syrup for the sugar. How much maple syrup would I use for this recipe?
Audrey says
Hi Gina! You could substitute 1/2 cup of the pure maple syrup for the sugar in this recipe. I hope you enjoy it!
Lorraine says
This recipe is so simple and so delicious! Absolutely enjoying your recipes! I love how easy you make all your recipes!! I really need to purchase your book!! Your awesome!!
Audrey says
That makes my heart so happy to hear Lorraine! Thank you so much for your kind words, encouragement and the 5- star recipe review! My cookbook is available for pre-sale now and will be released on 10/23. Thank you again!
K says
Glad I found this! What do I substitute the eggs with please? My daughter is egg gluten and dairy free….
Audrey says
Hi K! The only egg substitute I have tried has been Bob’s Red Mill egg replacer. I know others have tried apple sauce or flax eggs. I hope this helps and your daughter enjoys the banana bread!
Kim says
This recipe is fabulous. I have made it once with added chopped pecans and once with mini chocolate chips. It is a go to recipe from now on. Love gluten free recipes that taste just like I remember gluten filled ones tasting like! Love, love, love your website and recipes.
Audrey says
Thank you so much for the amazing 5-star recipe review! I am so happy that you enjoyed the banana bread. I really like adding chocolate chips or nuts to the banana bread too. Thank you for your kind words and encouragement! You really made my day.
Nicky Clifford says
This is DELICIOUS!
So tasty and such a soft spongy consistency.
Truly incredible and so easy to make.
Is now a firm favourite!
Thank you so much.
Audrey says
Thank you so much Nicky for the wonderful 5-star recipe review! I am so happy that you enjoyed the banana bread and that is was easy to make and bow one of your favorites. You just made my day! You are so welcome, I love sharing what I make for my family. Thank you again!
Katie says
Wonderful recipe! I did some modifications just because of what I had on hand. I subbed the 1/2 c of GF flour for 1/4 c almond meal and 1/4 c coconut flour; added 1/4 c ground flax meal; used 1/3 c blackstrap molasses instead of the sugar. Thank you so much for sharing your delicious recipes!
Audrey says
Thank you so much Katie for the wonderful 5-star recipe review! I am so happy that you enjoyed the banana bread and that your modifications worked well with the recipe. You are so welcome, I love sharing what I make for my family. Thanks again!
Kristen says
Delicious! I usually make my GF banana bread from a mix. Yesterday I sat there looking and 3 really pathetic looking bananas and decided to give this recipe a try. It didn’t disappoint! I used the Better Batter GF flour I always keep on hand at my house. This will be our go to recipe from now on— no more buying mixes!
Audrey says
Thank you so much Kristen for the wonderful recipe review! I am so happy that you enjoyed the banana bread and that this will be your go-to recipe from now on. I like baking with Better Batter flour as well. Thank you again!
Jill says
I love this recipe! It’s just like my mom’s old recipe! Do you this this could be made as muffins, if so, how long would I bake them for?
Audrey says
Thank you so much Jill for the wonderful 5-star recipe review! I am so happy that you enjoyed the banana bread and that it reminded you of your Mom’s old recipe. If you were to use this batter for muffins you could bake it for 15-20 minutes, but please watch your oven because all ovens are different. Thank you again!
Jill says
Thank you so much’
Audrey says
Hi Jill! You are so welcome, I love sharing what I make for my family.
Jill says
Your recipe made 16 muffins and I ended up baking them for 20 minutes.
Audrey says
Hi Jill! I am so happy that you made muffins with the banana bread recipe. Thank you for sharing how long you baked them for. I hope you enjoyed them! Thanks again!
Maureen says
I followed this recipe this morning and made banana muffins. They are delicious! Very moist, flavor packed and simple. I baked them for 21 minutes at 350, and they came out perfect. Thank you so much for sharing this! It is so nice to have tasty, moist gluten free baked goods!
Audrey says
Thank you so much Maureen for the wonderful 5-star recipe review! I am so happy that you enjoyed the banana muffins. Thank you for sharing how long and at what temperature you baked them for. You are so welcome, I love sharing what I make for my family. Thank you again!
Mary Ann says
What can I substitute for eggs in this recipe. Can’t eat them…
Audrey says
Hi Mary! I have test baked with Bob’s Red Mill egg replacer. If you try it please let me know how it turned out. Thanks!
Nicole says
Amazing, so good, so easy.
Audrey says
Thank you so much Nicole for the wonderful 5-star recipe review! I am so happy that you enjoyed the banana bread and that it was an easy recipe. Thank you again!
Gina Syz says
I want to substitute maple syrup for the sugar. How much maple syrup would I use for this recipe?
Audrey says
Hi Gina! You substitute 1/2 cup of the maple syrup for the sugar. Thank you so much for the 5-star recipe review. I hope you enjoy the banana bread!
Mary Ann says
I finally made this today….. super easy and DELICIOUS! I don’t buy unsalted butter so I used regular and skipped adding a pinch of salt. I also added chopped walnuts and mini chocolate chips. Definitely a keeper and will be sure to make this again.
Audrey says
Thank you so much Mary Ann for the wonderful 5-star recipe review! I am so happy that you enjoyed the banana bread and it was both easy to make and delicious. I love adding nuts and chocolate chips to banana bread too. Yum! I am so glad that you will be making it again! Thanks again!
Sara Lingle says
My home smells Devine! Just baked these (muffins) for a church choir member who is G.F. I plan to use them for the communion. She will be so thrilled.
Many thanks and Blessings,
Sara
Audrey says
Thank you so much Sara for the wonderful recipe review! It makes my heart so happy to hear that you plan to use the muffins for communion. That is so very thoughtful of you. I have not had communion in over 9 years, as my church has never had a gluten-free option, so I understand how much this should touch your friend’s heart. You are so welcome, I love sharing what I make for my family. Thank you again!
Rishni says
Hi. I am in Durban South Africa. We don’t stock Bob mill. Please advise what mix combo I may use instead. Thank you.
Audrey says
Hi Rishni! You could make your own blend using rice flour, tapioca starch, potato starch, and xanthan gum. I have never tried making my own gluten-free flour blend. I know a lot of people use this homemade blend from Gluten Free On A Shoestring. I hope you enjoy the banana bread!
Stacey says
Wow. Delicious. This was the first time I made gf banana bread and it was a winner. I brought some to a girls night and every person asked me if it was really gluten free. I threw some walnuts on top of one load, delicious, and left the second load plain, still delicious (my suggestion? Make a double batch, you’ll thank me later). I’ve now shared this recipe with 4 people who have to eat gf. So. Good.
Audrey says
Thank you so much Stacey for the awesome 4-star recipe review! I am so happy that you and your friends enjoyed the banana bread, especially that everyone asked if it was really gluten-free. You really made my day! I really like walnuts in banana bread too. Thank you for sharing the recipe and for the wonderful recipe review.