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."
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.
Court says
I use this recipe every time and love it. Adaptation using: coconut sugar, adding 1 tsp cardamom, and 2 handfuls crushed walnuts 🙂