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.
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."
Lisa says
Delicious! So easy and great result. Thanks so much for sharing.
Audrey says
Thank you so much Lisa for the awesome 5-star recipe review! I am so happy that you enjoyed the banana bread and that is was easy and delicious. You are so welcome, I love sharing what I make for my family. Thanks again!
Pam gaps says
This banana bread was fabulous ! My gluten husband loved it ! You see I used past tense for it is all gone !!! ? yummy for your tummy ?
Audrey says
Thank you so much Pam for the wonderful 5-star recipe review! I am so happy that you and your husband loved the banana bread. Thank you again!
Pam gaps says
This banana bread is fabulous ! Easy to make ! My gluten husband said this banana bread is the BEST he ever had ! Needless to say it didn’t last a long time ?. Love our mama knows gluten-free! She always includes tips for making recipes too ?
Audrey says
Thank you so much Pam for the wonderful 5-star recipe review! I am so happy that you and your husband enjoyed the banana bread and it’s the best he has ever had. You really made my day!? Thank you again!
Melissa Michaud says
Fabulous and easy! Thank you for this recipe❤
Audrey says
Thank you so much Melisssa for the awesome 5-star recipe review! I am so happy that you enjoyed the banana bread. You are so welcome, I love sharing what I make for my family! Thanks again!
Rachael says
I made this and forgot the eggs!! Still tastes great:). I actually used an8x8 pan and baked for 38 minutes. I used coconut sugar instead of regular and added some sliced bananas and cinnamon, coconut sugar, mini chocolate chips and almond slivers on top
Audrey says
Thank you so much Rachael for the awesome recipe review! I am so happy that you enjoyed the banana bread and that it still tasted great even though you forgot the eggs. Thank you for shairng your modifications, as I know it will help others. It sounds so yummy! Thanks again!
Danny says
Perfect banana bread!
The bread was melt in your mouth, you would never know it was gluten free.
instructions were easy to follow too!
Thank you!
Audrey says
Thank you so much Danny for the awesome recipe review! I am so happy that you enjoyed the banana bread and it melted in your mouth. I am glad that you found the instructions easy to follow too. You really made my day, thank you again!
Tammy says
Thank you for this recipe! It came out great! I am super lazy and baked it right in the Pyrex bowl that I mixed it in, and it came out fantastic.
Audrey says
Thank you so much Tammy for the awesome recipe review! I am so happy that you enjoyed the banana bread. I have never baked it in a bowl, I am glad it turned out well. I bet that makes it super easy. Thanks again!
Tami says
Good recipe. I made when we had houseguests and they loved it even though they are not gluten free. I also did the dairy free option and used almond milk. Thanks so much!
Audrey says
Thank you so much Tami for the wonderful 5-star recipe review! I am so happy that you and your guests enjoyed the banana bread. You are so welcome, I love sharing what I make for my family. Thank you again!
Kim says
Holy cow this is amazing! And easy! I just pulled this out of the oven 15 minutes ago and am serving to guests right now. Everyone loves it! I love it! Oh thank you so much for sharing this recipe and all of the tips. This is the first gf banana bread recipe I’ve tried that isn’t gummy or yucky or weird. And I did it dairy free also. Love love love.
Audrey says
Thank you so much Kim for the awesome 5-star recipe review, you just made my day! I am so happy that you and your guests enjoyed the banana bread. You are so welcome, I love sharing what I make for my family. I am glad that my tips were helpful too, that makes my heart so happy. Thanks again!
Linda Crumley says
Easy, delicious, adapts well to minor variations in ingredients (e.g. avocado oil and a bit of salt instead of melted butter).
Audrey says
Thank you so much Linda for the awesome 5-star recipe review! I am so happy that you enjoy the banana bread and that you have found the recipe adaps well. Than you for sharing your adaptations, as I know it will help others. Thanks again!
Amanda says
This is awesome!!! It took me almost an hour in my oven. I used cup 4 cup flour and 3 T of baking powder because I didn’t have baking soda. It was amazing. I made your pumpkin donuts last weekend and then this bread today. I’m now a huge fan! Both recipes were great.
Audrey says
Thank you so much Amanda for the awesome 5-star recipe! I am so happy that you enjoyed the banana bread and the pumpkin donuts. That really made my day! Thank you for sharing what bread of gluten-free flour you used, as I know it will help others. Thank you again!
Alecia says
Made this with Namaste perfect flour blend and it’s delicious. I had 4 large bananas that were ready for bread so I doubled the recipe and made one loaf with cinnamon and pecans.
Audrey says
Thank you so much Alecia for the awesome 5-star recipe review! I am so happy that you enjoyed the banana bread. Thank you for sharing that you used the Namaste flour, as I know it will help others. I love cinnamon and pecans too, so yummy in banana bread. Thanks again!
Lillie says
so great! love all of the alternatives! I’ve never made banana bread before and it came out perfect for my first time! thank you so much 🙂
Audrey says
Thank you so much Lillie for the wonderful 5-star recipe review! I am so happy that you enjoyed the banana bread and it came out perfectly. You are so welcome, I love sharing what I make for my family. Thank you again!
Brandon D'Elia says
I have made this recipe several times and it is wonderful. Reliably delicious and so easy to make. Today I threw in chocolate chips which worked well. This recipe also works great as muffins but you have to bake for less time – be careful not to overcook them.
Audrey says
Thank you so much Brandon for the wonderful recipe review! I am so happy that you enjoyed the banana bread. I really like adding chocolate chips to the bread and making muffins too. Thanks again!
Tay says
This is my new go-to recipe! Simple and reliable. I do personally think it’s way sweeter than it needs to be – I use 1/3 cup of sugar at most and it tastes great. Any of the Bob’s Red Mill GF flour blends work great with this recipe. I also add 1tsp of cinnamon and 1/2tsp of cardamom in place of the vanilla, since I have a sensitivity to it. Yum! c:
Audrey says
Than you so much Tay for the awesome 5-star recipe review! I am so happy that you enjoyed the banana bread and it’s your new go-to recipe. Thank you for sharing your modifications, as I know it will help others. Thank you again!
LGrace says
This is a fabulous and fabulously simple recipe! I baked mini muffins instead of a loaf, so added a splash of almond milk to thin it out ever so slightly. Included coconut oil in recipe + greased pan with coconut oil. Decreased sugar to 1/2 cup — could’ve gone even lower since the bananas I used were plenty sweet. Baked at 350° for 20min. Turned out perfectly golden on outside, soft on inside, and created awesome little muffin tops. Husband and toddler gave thumbs up!
Audrey says
Thank you so much LGrace for the awesome 5-star recipe review! I am so happy that you and your family enjoyed the banana muffins. Thank you for sharing your modifications for making muffins, as I know it will help others. Thanks again!
Wendy R says
Terrific recipe with delicious results, easy to make even for those of us not really into baking. The only problem – it is too moreish – I have to keep it out of sight to prevent constant nibbling.
Audrey says
Thank you so much Wendy for the awesome 5-star recipe review, this really made my night! I had to Google what moreish was, and it totally made me smile. I am so glad that you enjoyed the banana bread. Thanks again!
Liz says
I made this with my 6 year old. It was so easy to make and turned out delicious! I asked him if we should give it 5 stars and he said “actually give it 100!” Thank you for this recipe!
Audrey says
Thank you so much Liz for the awesome 5-star (100!) recipe review, it really made my day! I am so happy that you and your son enjoyed the banana bread, it really made my heart happy. Thank you again!
Joyce Cacchione says
Thank you Mama Audrey for an awesomely EASY RECIPE for awesomely DELICIOUS banana bread. I have been gluten and dairy free for 9 years now (for medical reasons) and I’ve finally found the PERFECT BANANA BREAD RECIPE. After staring at my ripe bananas for the past three days dreading making banana bread because the end result is always less than perfect, I decided to try your recipe since it got so many five stars. I baked it in an 8 x 8 square pan, used coconut oil for the both the recipe and to grease the pan and cut the sugar to a half cup (1/4 cup brown sugar and 1/4 cup coconut sugar). I let it cool while we ate dinner and the comments were flying across the dinner table as they passed up the green beans to save room for the banana bread. LOL. I cut into it and thought “this is just like regular banana bread” because it CUTS SO EASILY INTO ONE CLEAN PIECE as opposed to crumbling or collapsing like the other gluten-free recipes. Well, I had to keep checking the recipe to be sure I didn’t mess up somehow. How could a gluten and dairy free banana bread taste just like the original with both gluten and dairy included? This is a WINNER OF A RECIPE and I will be serving it in two days on Thanksgiving morning to my house guests. Thank you doesn’t begin to express my gratitude! Wishing you and your beautiful family a blessed Thanksgiving.
Audrey says
Thank you so much Joyce for the awesome 5-star recipe review, it really blessed me! I am so happy that you enjoyed the banana bread. Thank you for sharing your modifications, as I know it will help others. You are so welcome, I love helping others by sharing my recipes. Thank you again and wishing you and your family a blessed Thanksgiving as well!
Coco says
Excellent healthy recipe, just made it for Thanksgiving breakfast treat at 6 am this morning, It is perfect! Thank you so very much for posting 🙂 Perfect texture, taste and healthy
Audrey says
Thank you so much Coco for the awesome 5-star recipe review! I am so happy that you enjoyed the banana bread. You are so welcome, I love sharing what I make for my family and helping others. Thank you again!
Hkma says
This was absolutely delicious! I used Cup for Cup 1-1 baking flour and 1/2 cup sugar, since my bananas were VERY ripe. Thank you for a great recipe!
Audrey says
Thank you so much Hkma for the awesome 5-star recipe review. I am so happy that you enjoyed the banana bread. Thank you for sharing what brand of gluten-free flour you used, as I know that it will help others. Thanks again!
Johanna Chick says
This is easily the best gluten free banana bread I’ve ever had. As my husband put it, “I wouldn’t have known this was gluten free.” I will be making this again.
Also, I added some cinnamon. I thiught it added a nice touch.
Thanks for the recipe!
Audrey says
Thank you so much Johanna for the awesome 5-star recipe review! I am so happy that you and your husband enjoyed the banana bread. Especially that he said “I wouldn’t have known this was gluten-free.” You are so welcome, I love helping others and sharing hat I make for my family. Thanks again!