• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Mama Knows Gluten Free logo

  • Home
  • About
  • Recipes
    • Baking
    • Desserts
    • Breakfast
    • Dinner
    • Dairy-Free
  • Newsletter
  • Cookbook
  • Contact
  • Privacy
  • Gluten-Free 101
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • Home
  • Recipes Index
    • Baking
    • Desserts
    • Breakfast
    • Dinner
    • Dairy-Free
  • Cookbook
  • Subscribe
  • About
    • Contact
    • Privacy
  • Gluten-Free 101
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes Index
      • Baking
      • Desserts
      • Breakfast
      • Dinner
      • Dairy-Free
    • Cookbook
    • Subscribe
    • About
      • Contact
      • Privacy
    • Gluten-Free 101
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » All

    Easy Gluten-Free Banana Bread {Dairy-Free Option}

    Published: Apr 20, 2017 · by Audrey

    • Facebook
    Jump to Recipe - Print Recipe
    Gluten-Free Banana Bread Pinterest pin 3

    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.

    Gluten-Free Banana Bread slices on a cutting board with a knife and butter

    Click HERE to save recipe to Pinterest!

    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.

    easy gluten-free banana bread recipe steps

    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!

    2 slices of gluten-free banana bread on a plate with coffee cup and butter in the background

    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.

    Let’s Connect! You can FOLLOW ME on Facebook, Instagram, or Pinterest!

    ★Did you make this recipe? Please give it a star rating below in the comments!★

    6 slices of gluten-free banana bread on a cutting board with a knife and butter
    Print Pin
    5 from 291 votes

    Easy Gluten-Free Banana Bread

    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.
    Course Breakfast, Dessert
    Cuisine American
    Keyword banana bread, gluten-free banana bread
    Prep Time 10 minutes
    Cook Time 50 minutes
    Total Time 1 hour
    Servings 8 servings
    Calories 272kcal
    Author Audrey from Mama Knows Gluten Free

    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
    US Customary - Metric

    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."
     

    Nutrition

    Serving: 2slice | Calories: 272kcal | Carbohydrates: 45g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 223mg | Potassium: 173mg | Fiber: 3g | Sugar: 24g | Vitamin A: 325IU | Vitamin C: 3.9mg | Calcium: 26mg | Iron: 1.1mg
    Pin Recipe
    Did you enjoy this recipe? Please give it a star rating below in the comments. Thank you!
    GET MY NEW COOKBOOK!Check out The Everything Gluten-Free & Dairy-Free Cookbook!
    DID YOU MAKE THIS RECIPE?Share a recipe pic with me and mention @MamaKnowsGlutenFree and use the tag #mamaknowsglutenfree!
    • Facebook

    Click To View More Recipes

    Disclosure: This post may contain affiliate links. To learn more check my Disclosure page.

    © MAMA KNOWS GLUTEN FREE. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe.

    Reader Interactions

    Comments

    1. Vivian Davis says

      June 20, 2021 at 3:00 pm

      It was very good! My husband loved it! I added some cinnamon, blueberries and chocolate chips. I also used 1/3 cup of coconut sugar.

      Reply
    2. Jennyfantastic says

      June 13, 2021 at 5:18 pm

      I’m so happy with the way this recipe turned out. I used a different GF flour with about 1/4 of the flour content as rice flour (just because I wanted to use it up!) I used less sugar and would go with even less next time (1/2 cup maximum) as I used more bananas. Very happy with the texture, evenness of the loaf and the overall taste. I can imagine how great it would be adding any other fruit nuts or chocolate to the mix! Thank you!

      Reply
    3. Tracy says

      June 10, 2021 at 11:30 am

      This is absolutely delicious! Used coconut oil for DF and coconut sugar as the sweetener. Thank you so much for an easy GF, DF, NF recipe!!

      Reply
    4. Maggie says

      May 19, 2021 at 7:10 pm

      Gluten free perfection! Better than the banana bread recipe I use to use before going gluten free. I add a tiny amount of dark chocolate chips. Highly recommend!

      Reply
    5. Sarah says

      May 16, 2021 at 5:35 pm

      Delicious! Best banana bread recipe I’ve ever made. I subbed 1/3 of the sugar for dark brown sugar, added 1/2 teaspoon cinnamon and 1/2 cup chopped roasted walnuts. My husband asked for seconds and he hardly ever eats sweets!

      Reply
    6. Des says

      May 06, 2021 at 11:34 pm

      Amazing recipe. This loaf had the best crumb. It was more moist and fluffy but held together nicely. Not crumbly!

      Reply
    7. Zuzana says

      May 02, 2021 at 10:29 pm

      Made it with a few alterations as less sugar and dark chocolate and tasted amazing. I could eat a third of a loaf at once 🙂 and my partner loved it too :). Thank you for amazing recipe:)

      Reply
    8. Linda wells says

      April 30, 2021 at 11:18 am

      Made it gluten, dairy and egg free. It was WONDERFUL!

      Reply
    9. JJ says

      April 25, 2021 at 4:36 pm

      Lovely recipe! This is the third GF banana bread recipe I’ve tried out and I have declared this one the best. I am the only person who eats GF in my family but everybody else loved it. Half of it was already gone within twenty minutes. The only thing I altered here was 1/2 cup of sugar but next time I plan to add some cinnamon and some chocolate chips! Thank you so much for this wonderful recipe!

      Reply
    10. B in MT says

      April 24, 2021 at 11:14 am

      Easy! Delicious!

      Reply
    11. Cremasco Catherine says

      April 21, 2021 at 6:27 am

      This is an absolute winner. I make banana cake all the time but was looking for a gluten free alternative for my daughter. I added walnuts and used coconut oil instead of butter. My family loved it so much I had to make 2 because the first 1 went in record time. Thank you so much xxx

      Reply
    12. amy says

      April 04, 2021 at 7:22 am

      I used krusteaz gluten free all purpose flour and added just but half a cup almond milk as the flour i use requires extra moisture and added walnuts but the recipe is fantastic thank you we love it

      Reply
    13. MF says

      April 02, 2021 at 7:27 pm

      I’ve tried a lot of gluten-free banana bread recipes and too often they come out dense and mushy in the middle. This one was PERFECT, and so easy!! I used Bob’s Red Mill GF 1-to-1 Baking Flour and it came out amazing. This will definitely be my go-to banana bread recipe going forward.

      Reply
    14. Curly Bob says

      March 28, 2021 at 8:18 pm

      Amazing recipe. Great results every time. This banana bread is moist, light and sooo tasty! Everyone I’ve made it for has enjoyed it, even if they don’t follow a gluten free diet. I would highly recommend this recipe.

      Reply
    15. Mona P says

      March 28, 2021 at 5:10 pm

      Come back to this recipe again and again. I do no subs with the ingredients but I do make muffins instead of bread. They come out so moist and full of flavor – even after frozen and thawed they maintain that delightful, springy texture. Nothing gummy at all about these. I used BRM 1:1 with xantahm gum for the flour.

      Reply
    16. Chea says

      March 16, 2021 at 10:37 pm

      Amazingly moist! Very easy to follow recipe!

      Reply
      • Reyna says

        March 23, 2021 at 12:19 pm

        Delicious, easy recipe!

        Reply
    17. Sandi says

      March 12, 2021 at 1:56 pm

      I made this for my daughter who has recently been diagnosed with celiac disease. I added an additional half banana because I was concerned it might be dry and crumbly the way many GF recipes can be. She said it was the BEST BANANA BREAD SHE HAS EVER HAD!! So I made one for me… it was awesome!

      Reply
    18. Sky Riverhawk says

      March 03, 2021 at 4:37 pm

      Hi! I made the batter and added little heart shaped chocolate pieces to make them an extra special treat. I used my own flour blend with almond meal. We are a Celiac family, always on the lookout for scrumptious nutrient dense recipes. They rose beautifully and have a luxurious scent of banana and vanilla with a rich banana flavour. Thank you!

      Reply
    19. Galia says

      February 24, 2021 at 7:51 pm

      So yummy! I substituted coconut palm sugar and liquid coconut oil for the butter and it came out so well! 😋

      Reply
    20. Sophy Vanegas says

      February 23, 2021 at 8:06 pm

      Great recipe. I used coconut oil and flax egg and BRM one to one for 12 muffins. Will definitely make these again.

      Reply
    21. Sarah says

      February 23, 2021 at 3:09 pm

      Wow, excellent and easy recipe!!! I used bobs red mill 1:1 flour, and then I added only 1/2 cup sugar. Bread was delicious and SO moist.

      Reply
    22. Kristy says

      February 22, 2021 at 10:58 am

      We used Bob’s 1 to 1 gluten free flour and replaced the sugar with half cup honey and used 2 flax eggs instead of eggs (2 tbspns ground flax seed soaked in 5 tbspns water for 5 minutes) and the bread was a tremendous hit! Very soft, moist and delicious!

      Reply
    23. Anna says

      February 20, 2021 at 10:49 pm

      My favourite recipe, we’re not gluten free but prefer this to any other I’ve made

      Reply
    24. Annie says

      February 15, 2021 at 12:05 pm

      Simple , tasty I halved sugar added a banana Fab

      Reply
    25. Roy says

      February 07, 2021 at 7:55 pm

      I made this twice in 2 days! I substituted flax eggs and a few spoonfuls of date paste. Perfect gluten, dairy, egg, and sugar- free treat! This will be a staple, thank you.

      Reply
    26. Susan says

      February 05, 2021 at 9:56 pm

      A concur with the other reviews. This is a wonderful recipe that’s fun to vary.I subbed 1/4c molasses for sugar and added 1/4 tsp baking powder to get a softer more cake-like crumb.Experiment with spices: cinnamon, nutmeg, cardamom, cloves.Fruit: lemon or orange peel and frozen cranberries and toasted walnuts or macadamias rocks it!

      Reply
    27. Linda Wells says

      February 03, 2021 at 5:32 pm

      It’s wonderful!

      Reply
    28. Stacy says

      January 31, 2021 at 4:01 pm

      This is the second time I have made this recipe. I used Bob’s Red Mill 1:1 flour with Can than gum in it this time, and Bella flour last time. I made a double batch (last time I quadrupled!) so that I have some to freeze. I add 1tsp of cinnamon for each loaf. I also replace 1/3 of the granulated sugar with brown sugar. I added vegan chocolate chips in one loaf because the kids like it that way. I’m dairy free and use Miyoko’s vegan butter for all baking. I wanted to add flax meal this time but forgot! Glad to see above that others have added flax.

      Reply
    29. Nicole says

      January 29, 2021 at 5:06 pm

      Delicious!

      Reply
    30. Tracy Lynn says

      January 29, 2021 at 1:09 am

      So incredibly delicious! It was even nice and light and fluffy which never happens when I’ve made banana bread in the past. I have to confess, as it is impossible for me to simply follow any recipe, these are my adjustments. 1. My flour was the Minimalist Baker GF flour blend without xantham. I am in australia and the cups here are different so 2. I weighed out 76g of butter – not sure if that’s equivalent to this recipe. 3. i used erythritol and monk fruit powder instead of sugar. 4. 2 generous pinches of salt. 5. After I poured the dough into the pan I realized it needed chocolate chips and dried sour cherries , so I spread some on top and then swirled them into the batter in the bread pan. 6. Yes, I am almost done, I dowsed it with cinnamon and swirled it in too. Perfection. I am definitely going to try more of your recipes.

      Reply
    31. Amy says

      January 28, 2021 at 5:33 pm

      This is my go to recipe. Easy to assemble and remember. I use 1 1/2 cups of Almond flour and 1/4 c of flax seed meal instead of the gluten free flour. Works great!

      Reply
    32. Richard Johnson says

      January 27, 2021 at 12:44 am

      Wow! This was excellent! I used King Arthur gluten free flour. I didn’t expect much, as my experience has been mediocre with other recipes, but this easily matches the texture of regular non-gluten free banana bread. I suspect the King Arthur flour had something to do with it – I don’t know that I had ever used that brand before.

      Reply
    33. Patty says

      January 24, 2021 at 1:50 pm

      Made it vegan using Bob’s Red Mill egg replacer with 1/2 cup of vegan chocolate chips. Wow!

      Reply
    34. Honey Bee says

      January 16, 2021 at 11:14 am

      I have accidentally made this without sugar….left it out while “thinking” and not paying attention. I added toasted walnuts. We actually liked it without the sugar. I put a swipe of honey on the slice after toasting my individual slices, and it’s delish. I wonder if I could add a few dates to perk it up and not add any honey to the top? Would it change the texture too much? My loaf was short and squat, because I didn’t add granulated sugar, but that was okay for us.

      Reply
    35. michelle says

      January 16, 2021 at 12:59 am

      Amazing!!! Thank you. So easy to do and so delicious to eat 🤤

      Reply
    36. Gatos4 says

      January 11, 2021 at 7:01 pm

      This banana bread is moist with a tender crumb. The loaf mounds nicely once it’s baked; it’s not flat like so many GF loaves. I used Bella GF flour, a butter-flavored shortening, and 1/3 cup of pure chocolate chips (no milk), and baked it for 70 minutes, until a toothpick inserted in the center came out clean. I’m really pleased with this recipe!

      Reply
    37. Carol says

      January 10, 2021 at 12:30 pm

      Loved this recipe. I am the only one in my family who has gluten and dairy allergies, so I made this for me. Well, everyone one else loved it so much, I only got to eat a couple of slices! I will be making this again and exploring your other recipes!

      Reply
    38. Renie says

      January 09, 2021 at 10:35 pm

      I am making this recipe for the second time now I have celiac so of course everything has to be gluten-free for this particular recipe I used GF King Arthur flour. Everything else I did exactly as it says and this was by far the best banana bread recipe and the simplest to make with actual ingredients you already have in your pantry. Several of my family members were saying oh my goodness you are going to be so sick, did you just eat that whole slice? I replied yes and contemplating on another. I then told them it was gluten-free and they could not believe it they have it set in their mind that everything gluten-free is horrible. My most skeptical family member not only asked for the recipe but I asked if I would make it again. Delicious! Thank you, I’m going to try your cinnamon roll cake next week.

      Reply
    39. AP says

      January 08, 2021 at 12:21 pm

      i don’t normally leave comments, but had to this time. Delicious! I used a GF flour mix with the X gum in it and a little almond flour because I didn’t have enough of either : ) I also always sub some brown sugar for the white because I think it adds depth of flavor, and I added a tsp of cinnamon. We did it as muffins, and the tops got all brown and had a nice sugary crispness to them while the insides were super moist and soft. They didn’t rise all the way, so maybe next time I’d add some baking powder, but no big deal. Seriously the best GF banana bread I have had. Thank you!

      Reply
    40. Kaily Vogt says

      January 07, 2021 at 4:15 pm

      I never rate recipes but this one is actually worth commenting on! I did add 1 tsp of baking powder and a tsp of pumpkin pie seasoning. Great recipe, not the usual gluten free disaster!

      Reply
    41. Ali says

      January 07, 2021 at 2:22 pm

      Love this recipe! I’ve made it as is at least five times over the last couple months! I’m experimenting now with subbing in some almond flour for part of the GF flour, adding almond extract, adding chocolate chips, etc. It comes out fantastic every time, and so easy! Thanks for my new favorite recipe! ☺️

      Reply
    42. Robyn says

      January 06, 2021 at 9:31 am

      Very good! Very moist and delicious! Bonus – easy one bowl cleanup !!

      Reply
    43. Jennifer R. says

      January 02, 2021 at 6:08 pm

      My husband and daughter have to be gluten free and I am dairy free and he always gets stressed when having to bake because he never is sure about the texture. Well thank you so much for this recipe. Because not only is it super easy, just being a 1 bowl recipe. But the flavor and texture is perfect. We used Bob’s Red Mill 1:1 baking flour.

      Reply
    44. Angela says

      January 01, 2021 at 4:06 pm

      Love this recipe, you can’t even tell its gluten free!

      Reply
    45. Catriona says

      December 29, 2020 at 4:42 pm

      Delicious! Best gluten free/dairy free banana bread we have made so far. I will be looking at more of your recipes

      Reply
    46. Megan Highfill says

      December 29, 2020 at 2:55 pm

      Really wonderful! I substituted brown sugar for white, and used Namaste Gluten-Free flour. I made muffins, and it made 12 exactly. This made it easy to add chocolate chips for my dad and brother, who like chocolate in their banana bread. I used melted coconut oil, as well, and added some almond milk to thin the batter a bit. Turned out great, after baking Convection at 340 for 24 minutes. I’m curious as to why some banana bread recipes call for baking soda and others ask for baking powder…those are two very different ingredients!

      Reply
    47. Sue says

      December 21, 2020 at 7:33 pm

      Excellent, moist cake and not fussy to make. I was wondering if you’ve thought of including weights in grams for at least the dry ingredients in addition to the standard measures. It is SO much easier to just weigh out the ingredients and then I don’t have to worry if my scooping and measuring technique is the same as the recipe creator’s.

      Reply
    48. Brian says

      December 20, 2020 at 9:39 pm

      My go to recipe for banana bread! Thanks for the recipe.

      Reply
    49. Vanessa says

      December 20, 2020 at 6:44 pm

      Having had great success with your GF pancake recipe, decided to give this one a go and can confirm that it got me doing the same happy dance that the pancakes did! Used coconut oil as suggested to keep it dairy free. It was super easy and absolutely delicious, thank you 🙂

      Reply
    50. Donna Hill says

      December 17, 2020 at 4:37 pm

      Undoubtedly the best, the easiest and most moist banana bread I’ve ever baked! I used BRM 1:1 flour and coconut oil instead of butter. Will be making this one again and again. Thank you for another great recipe to add to all you 5 stars recipes!!!

      Reply
    « Older Comments
    Newer Comments »

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Audrey Roberts in a white kitchen for a profile photo

    I'm Audrey Roberts, a busy mama of four and I love sharing the recipes that I make for my family. I make gluten-free family-friendly recipes that are simple and delicious that you can too! I use easy to find ingredients that won't break your budget. You will also find dairy-free options and Paleo recipes. I am also the author of  The Everything Gluten-Free & Dairy-Free Cookbook, which is an Amazon Best Selling Cookbook in the US and Internationally. Living gluten-free since 2010. I hope by me sharing my journey it may help you with yours.  Read More…

     

    Footer

    ↑ back to top

    About

    • About
    • Cookbook
    • Privacy Policy
    • Disclosure Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2022 MAMA KNOWS GLUTEN FREE®. Registered trademark. All rights reserved.