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."
Carole says
Easy, delicious and the best banana bread I’ve made, gluten or gluten free! I thought I had the best recipe, but this was even better. You made me a believer! Now I’m following and trying other recipes. Thanks for sharing! I love nuts, added walnuts.
Gary says
Very most and delicious It’s almost like eating a piece of moist cake.
Mary says
Wow 🤩 this was the best super easy to make also not so many ingredients 👍 thank god just simply! I sub’d sugar for brown sugar still good and tasty! 5 stars!
Cheryl says
I just made this, it was so easy and so so moist and delicious will be making this again oh by the way I added pecans.
Laura says
I don’t normally leave comments on recipes but I had to. I am an extremely picky eater and finding good gluten free baked good recipes has been difficult but this is AMAZING. The recipe turned out so good with bobs red mill cup for cup. I also love how easy this recipe is the one bowl nature of this recipe was awesome.
Carole says
It’s moist, and delicious! I’ve shared with friends so they can enjoy also! It’s just plain GOOD and shouldn’t be limited only for people who need gluten-free recipes. I’ve made it with blueberries and pecans, next I’m gonna try with rhubarb
Nancy says
Absolutely the best!!! I’m celiac and LOVE Mamaknowsglutenfree website. This banana bread recipe is a keeper!!!
Karen says
Wonderful. I used Pillsbury gluten free flour. Added a cup of chopped pecans. So delicious.
Andrea Houseman says
Delicious!!! The thing I love about ALL of the recipes that I’ve tried from Mama Knows Gluten Free is that they don’t taste like they’re gluten free! This banana bread is so moist it just melts in your mouth!
Jackie says
Followed direction exactly: doubled the batch. Used Bobs Red Mill Gluten Free Flour. Came out delicious and moist. Thank you for sharing your recipe!
V says
Super recipe. Made this today and I omitted the sugar, even then it was mildly sweet. We enjoyed it. Thanks for sharing.
Lorraine Holt says
Oh my goodness!! This is the BEST recipe that I have ever used. I’m so glad I came across you and your wonderful recipes. Can’t wait to try some more 🥰🥰🥰
Katelyn says
Wow! I recently developed a gluten allergy and I was devastated. I found this recipe and have already made it twice in a week! I added extra cinnamon, Almond slivers, honey, and white chocolate chips into the 2nd batch to mix it up but it was still AMAZING without the add ins. I used open nature gluten free baking flour (: Thank you for this amazing recipe! Already had a friend ask for it!
Jill says
This was incredible. Thank you for sharing.
Maya says
Loved this recipe!! I used Bob’s Red Mill gluten free flour (plus the recommended 1.25 tsp xanthan gum for that brand) and added in chocolate chips. I received lots of compliments!
Anna says
This was DELICIOUS! Soft and moist and so tasty. We used coconut oil and threw in chocolate chunks. One of the best gluten free recipes I’ve found. Thank you!
Magda says
Amazing. Done it two times and both times came out beautiful. I cut on sugar and add just1/3 cup once time and 1/4 the other and still it was very sweet. Also added dried blackcurrants, yummy. Used coconut oil on both occasions. Thanks for the great recipe.