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
- 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."
Amy Sunderland says
Oh my YUM!!!!! I just pulled a double batch out of the oven 20 minutes ago and I have to pull myself away from eating 1/2 a loaf!! It’s so good. I have missed banana bread so much. My son was dx with celiac 14 months ago and I’ve been so nervous to bake. I am SO EXCITED to bake/cook my way through your site. I am amazed that this bread is gluten free. My son (and the rest of my family) are going to be so happy!!
One question–How do you store this and other treats that you bake? (That is, if they last long enough to need to be stored…) I know with store bought items they need to be refrigerated or frozen to maintain the freshness. Do homemade breads/cookies/etc. need to be stored the same way to maintain their freshness? Thanks for answering! 🙂
Carolyn Goodman says
OMG so easy and delicious. I added pecans to one loaf and also took out of bread pan after 10 minutes of cooling to prevent soggy bottom.
All the recipes I’ve tried have be 5 star easy and delicious. Thank you so much!!!
Azure says
Delish!!! I just happened to have the Pillsbury GF flour on hand as your recipe stated so I used that. Added a few walnuts and it came out beautifully!!! All of your recipes are easy to follow and I love that you also make suggestions for substitutions! Thank you!!!
Ridqures says
Turned out amazing!!
Melissa says
I made two batches. I used Bob’s Red Mill on one and Namaste on the other. They had a little bit different texture from one another, but I thought both were winners. My husband liked both too. Now that I have made two of your recipes and found them both to be the best in GF, I can’t wait to try more of your recipes. Thank you very much for sharing!
Lyndsie says
i don’t usually cook at all but when i woke up this morning i had a hankering for banana bread, looked up recipes and this seemed like the most attainable one and even though i didn’t have xanthan gum or a flour mix containing it, it turned out great! ran out of my gf flour mix so it ended up being a cup of the flour mix and a half cup of almond flour, had to bake it longer than the recipe calls for and the inside does fall apart pretty easily but not in a dry or crumbly way. i added vegan chocolate chips to it and it tastes perfect, better than i could have hoped for and it sated all of my cravings. thanks for the recipe! 🙂
Edie Marshall says
All of mama’s recipes are amazing but my boys love love this banana bread. Sometimes I add blueberries or dairy free chocolate chips!
Laurel says
This was wonderful! I made it for our pumpkin carving family night when my college kid came home. Everyone loved it! I used coconut sugar and I think I could even cut it just a bit. We are used to things being a little less sweet, but this was really good as written. For the flour, I used 1:1 Bob’s Red Mill gf flour (has xanthan gum). I baked in a glass bread loaf pan and it took about 1 hr and 5 min. We’ll definitely make this again! Those who are not gf/df would never know the difference.
LAURA E CONANT says
Best GF Banana Bread I’ve ever made! I used King Arthur GF flour and added 1/2 cup of raisins and some chocolate chips. Had to move it out of the kitchen to stop eating it!!!
Anna Janssens says
I made this recipe for my partner who is gluten and dairy free, I used coconut sugar instead of regular sugar and added pecans and saltanas. It turned out amazing and tasted incredible. Everyone who tried it could believe it was gluten or dairy free! Very happy and will continue to make this every fortnight.
Bianca CHAPTINI says
Deliciously moist and so moreish! Will be making this again and again!!
Natosha says
So good! I used egg substitute, 3 banana’s, reduced brown sugar to 1/2, added chia and then i cup of gf flour and 1/2 cup of gf rolled oats.
Mimi says
SO GOOD! I used 3 bananas, coconut oil and 1/2 c of sugar. Only had a 9×5 loaf pan, so I reduced baking time to 45 minutes. Turned out perfectly! Will absolutely be making this again!
Liz says
Great gluten free recipe that actually works. Thank you for sharing
Lea says
Used 1/2 cup of almond flour & 1 cup all purpose gf flour. Plus only used 1/2 cup of sugar. Also added shredded coconut. Best Gf banana bread I’ve ever made.
Francine Perretta says
I tweak this to use honey instead of sugar and pumpkin pie spice and a bit of pumpkin seeds and it was absolutely delicious!
Amanda Smith says
My wife is GF and I am learning how to make things that we both can enjoy. I followed the recipe just as it was and it turned out GREAT!! Thank you for sharing it!
Marie Wichert says
Best banana bread ever! Thank you!!!
Harmony says
We have made some gluten-free recipes from the internet that were downright AWFUL. THIS recipe is NOT one of them!! My 8 year-old (who is gluten-intolerant) loves baking and eating this bread. We use King Arthur gluten-free flour and organic coconut palm sugar in place of the sugar and it comes out superb every single time (and we have made it at least a dozen times).
Paula says
Best Banana Bread Recipe for my gluten intolerant husband! I added some banana schnaps from making bananas foster and added about 2 tablespoons. Also added pistachios and chocolate chips. It was delicious and moist!! Hard to believe it is gluten free. It’s is my new go to banana bread recipe!
Pamela says
This is a winner. We’re new to to gluten-free baking, and this banana bread is better than any I’ve had. The texture is delightful. Thanks so much for doing the work and sharing your most excellent results.
Linda says
Easy to make, easy to eat!
Christine says
As with all of your other recipes, this one did not disappoint! This tastes just like banana bread I used to make that contained gluten and dairy. I used the coconut oil and turbinado sugar and it is just so delicious! Thanks for another great recipe!
Leah in Houston says
Delicious! Used coconut oil and sugar in the raw. My husband wouldn’t even wait for it to cool! Will definitely make this many more times.
Gwen Perry says
Made this with 2 parts rice flour and one part coconut flour. Also substituted pure cane sugar. Super yummy!
Joan M. says
This recipe is a WINNER — thanks so much for sharing! Pillsbury G-F flour is the best and have used it in a couple of other recipes, too. Now on the search for a new supply because I will definitely be making this recipe again.
Denise says
Great and easy to follow 5*. Made my own mix of flours Plain Gluten Free with Rice and Almond and added some fresh pineapple and currents absolutely delicious, marvellous!!!
Dawn says
Great recipe! Thanks
Cheryl says
Easiest banana bread recipe and the best! I added pecans and coconut…wow! Can’t even tell that it is gluten free. I can’t wait to try more of your recipies!
Justi says
I love this banana bread. I added 2 spoons of almond flour. I make this as a muffin and I just don’t like that I need to bake it so long. Do you think it’s because of the almond flour it’s so moist inside? 30-34 mins in muffin pan and the toothpick comes out sticky a bit.
Audrey says
Hi Justi! The almond flour is much denser than rice flour and with be moister and sticker than the recipe just made with a rice flour blend. When I make banana muffins it only takes 15-20 minutes to bake. Take a look at my banan muffin recipe to compare. I am so happy that you love the banana bread!
Danielle says
My family loves this! My husband always buys extra bananas to make sure we’ll have a few overripe bananas for banana bread.
Diane Ryan says
Delicious! This is now our family’s go to recipe! 🙂
Coupon Maven says
I looked for a gluten free banana bread recipe. This had great taste, texture and easy to make. I use Truvia instead of sugar. I have added walnuts to the recipe. No can’t believe that it is GF. I also use Avocado Plant base non dairy margarine.
Debbie says
This is easy and excellent! I tweaked it for lower sugar. Used 1/4 cup coconut sugar and 1/2 teaspoon stevia extract (white powder, the kind that has the little white scoop) and it came out great. Thank you!!
Anne says
Yummy! Even husband loved it!
esheka says
So frickin yummy!!!! I’m not an avid baker but this was especially easy to follow and SO delicious. The added cacao nibs made it x100 better. Thank you so much for sharing!!!!
Dawn Monsees says
This bread has great flavor! I play around and add in some brown sugar ’cause I like it.
Marianne says
I am new to GF baking and this was my first banana bread attempt and WOW was it good! I used Namaste GF flour blend which includes xanthan gum. The only change I made to the bread was to use brown sugar instead of white. I also sliced bananas and added them on top, sprinkled with brown sugar and a few pads of butter. I will 100% make this again and will share with all my friends!
Tammy says
This is a super yummy and easy recipe that I’ve made 3 or 4 times now and will keep this as my all time favorite. Love that it’s one bowl and simple ingredients I usually always have in my pantry. I’ve added nuts, blueberries and it always comes out perfectly. Thank you, mama!!!
Tina Ingamells says
Easy to make..I put sliced banana on the top..
Terri says
The result was moist and enjoyed by all. I added 1 t nutmeg1 T cinnamon1/2 cup chopped walnuts. And baked for 50 minutes. I used Pamela’s Baking Powder and left out the xanthan gum
Barbara says
This recipe is soooo good! I used Bob’s Red Mill gluten free flour with 1/4 t. cornstarch in place of the xanthan gum. I also substituted the eggs with Bob’s Red Mill Egg Replacer (although I imagine chia seeds would have worked just as well) to make it vegan. It was super tasty! I’ve made it twice this month already. 🙂 Thanks so much!
Kirsten says
I made this banana bread with my toddler–it’s only the second loaf of GF bread I’ve ever made, as we have recently realized she needs to eat GF to manage eczema. It turned out delicious! I used two large bananas and slightly less sugar, and the loaf has a strong banana flavor, soft crumb, and brown and crunchy lid. I would never guess, if I didn’t already know, that it wasn’t GF!
Kokorovox says
I would give it a 10 star rating if there is one! Finally, a banana bread that taste exactly like a regular wheat flour banana bread – the taste that I grew up with. Thank you Audrey.
Michal says
This is my second time making this amazing gluten free banana bread. Its the best banana bread ever!! (GF or not!!) I add a lot of chocolate chips right before it goes into the pan.
Heidi says
Moist and delicious!!
Tashia Dampier says
OMG!!! This is BY FAR the BEST gluten free banana bread ever!!! Can’t even tell it’s gluten free!!! Definitely saving this recipe for MANY future uses!! Thank you so much!
Sable says
So good! I didn’t have xanthan gum so I substituted cornstarch. It was DELICIOUS but didn’t stay together that well so I’m going to need to buy some xanthan gum for this recipe in the future. My whole family Wolfed the bread down instantly and you absolutely can’t tell it’s gluten-free.
Karla Balthazor says
I made cupcakes and added cinnamon They were delicious Can’t tell they are gluten free,
Milene says
Great recipe, I dumped all the ingredients into my blender, including the whole bananas, and it worked great. I also used 1/2 a cup of agave instead of sugar and and it was almost too sweet, I think I’ll try maple syrup next time ? I used King Arthur All Purpose Gluten Free Flour, it already contains xanthan gum, and the texture turned out really soft and spongy, very good.
Blankis says
It’s the best gluten free banana bread I had .
I substitute the sugar for 3 tablespoons of our maple syrup.
So good! Thank you for this recipe, it’s a keeper.
Lisa says
Hands down, this is the best gluten free banana bread recipe I’ve tried! I followed pretty closely, used 5 smaller bananas (because they all were over ripe), cut the sugar down to 1/4 cup. I used the coconut oil instead of butter. Other than that, followed the recipe exactly and just had two slices. Delicious. It is very moist, and I love it! Thank you for posting this recipe. It is not always easy finding gluten free recipes that turn out well!