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."
Jolene says
Do you think I could use Crisco as a dairy-free option?
Audrey says
Hi Jolene! I have not tried it before. If you try it with the Crisco please let me know how it turns out.
Elizabeth says
This made two delicious loaves! I am learning to use GF flours and each had different flours. I added chocolate and frozen blueberries to one loaf and chocolate with frozen blackberries to the second. The first did not bake as well in the loaf pan so used a cake pan for the second try and it baked well. I will definitely use this recipe again as I like its simplicity and we enjoy the tasty result.
Lolopop says
This is the most easy and delicious way to put a few over-ripening bananas to use!! It’s my new go-to, and we love having it with coffee in the morning!
Maimee says
Excellent! Often I’ve found GF recipes to be too dry. We used the Pillsbury flour and added chocolate chips. Doubled the recipe for two loaves and it came out great. Only thing was my mistake—didn’t pay attention and used powdered sugar by accident—and it still came out great.
Miriam says
Hi. What can be used instead of eggs please?
Audrey says
Hi Miriam! I recommend using Bob’s Red Mill gluten-free egg replacer with my recipes. Thank you fo asking. I hope you enjoy the banana bread.
Deborah says
This is a fantastic recipe! I added a cup of crushed pecans. Thank you so much for sharing this recipe.
I have tried others and there not as good as this one. You can’t go wrong with this one
Rebel says
Have you tried coconut sugar opposed to granulated sugar? Just wondering if it worked out cause I try to limit my sugar intake. And is dairy free butter required because you didn’t mention any substitutions or alternatives. I like versatile recipes & unfortunately I do not consume vegan processed ingredients, only wholesome nutrient dense foods. thanks
Audrey says
Hi Revel! I have not tried coconut sugar in my recipe. I have substituted the sugar with pure maple sugar before sucessfully.
Christy says
I tried with it 1/2 monkfruit and 1/3 coconut sugar and it came out great! This recipe is so simple and so good!! I also added nuts! I used the Namaste brand of gluten free flour and I turned out light and fluffy.
Kathryn Wolfe says
Love the simplicity, always add nuts, chocolate chips or additional fruit…sometimes cinnamon. All my GFers thoroughly enjoy!!
Katie says
This is an easy recipe to follow and it makes fantastic banana bread.
My family loved it and couldn’t tell it was gluten-free. I am the only one in my family that needs GF recipes, so it makes it easier if we can all have the same and it tastes delicious.
Thank you for a great recipe.
Gail Bateman says
Great recipe, I had to modify it a bit for what I had in the cupboard but it worked out perfectly! Very moist and tasty!
MARIAN MAY says
Best banana bread recipe I have ever had. No one knew it was GF
Amber M says
This has become a staple recipe in house. Everyone loves it. I sometimes add mini chocolate chips or crushed walnuts into it. Personally like to cook it for a few minuets longer 55ish at the 350 degrees to get it a bit more firm and fully cool before cutting. We use the GF 1:1 flour from Trader Joe’s and it works perfectly. Thank you!
Sidney says
One of my coworkers made this. She used King Arthur Gluten Free Flour but was a little short, so added 1/2 Cup of almond flour. I’m not a huge Banana bread fan, but hers was amazing. She added chocolate chips and pecans to it. It was extremely moist and had a great texture. I have her recipe now, and I will make it as soon as I can get three bananas to be overripe.
Elaine Meacham says
Thanks for this very yummy, moist and easy banana bread!!! I have Celiac disease and have to be gluten free. What a wonderful recipe!
Rita says
Made this as bread, today I made it as muffins.
Rita says
Delicious and easy recipe! To cut back on sugar I use monk fruit/erythritol, add some cinnamon and I love nuts so I add some pecans and dark chocolate chips, everyone loves it.
Hope says
I love this recipe!! we make it at least once a month, sometimes adding chocolate chips. The kids love it both ways. I just use woolies home brand gluten free flour, it works great!Thanks!
Sarah Legat says
Wait, but no for real… you can not tell this is gluten free. I’m not usually gf, but my husband is celiac, so I made this and it’s really good. I used 3 bananas, Bobs Red Mill all purpose gf flour, xanthan gum, and baked for an hour and it was *amazing*. I’ll be replacing my old regular banana bread recipe with this one 100%. Would definitely recommend.
Caroline Reeves says
It was easy to make! My son loved it! I added a few chocolate chips. I will definitely be saving this recipe and making it again! Thanks 😊
Kellie Wesemeyer says
So happy I found this recipe! My whole family loves it! I use the King Arthur flour which has the Xanthan Gum added. I’ve always used the recipe for bread, but will try doing the muffins too.
Jennifer Blackledge says
This is my go to banana bread recipe. It turns out moist inside with a crunchy outer crust. I like to use Pamela’s pancake and baking mix and omit the xanthan gum and baking soda. I also add walnuts and a bit of cinnamon.
Alyssa Lierman says
Absolutely delicious! Used Krusteaz all purpose GF & it turned out amazing
Rosemarie Onwukwe says
This was quick, easy and delicious! I have both dairy and gluten free allergies so this recipie was perfect. Thank you so much for this!
Rae says
This is definitely the best gluten-free banana bread I’ve ever had. It’s super easy and so yummy! This is fantastic on it’s own but also with blueberries and a dash of cinnamon. It is one of the few gluten-free recipes that has been made repeatedly and makes me look forward to having overripe bananas. Thank you for this wonderful recipe!
Esther says
Delicious and so easy to make! It was a hit!
Maureen says
Easily the best banana bread I’ve had- with or without gluten. I used 3 medium over-ripe bananas and King Arthur’s cup for cup blend.
Tiffany Daumueller says
We made a couple of recipes at the same time to test them out side-by-side. This was the clear winner when my husband who typically passes on gf things said it was delicious and he would definitely eat them even though they were gluten free. Thank you for a delicious recipe. I’m reprinting it because our recipe has gotten super stained over the months and I see you already have significantly more reviews so it must be an obvious winner on your site as well 😀
Megan rizzo says
What would you recommend for substituting the eggs for in this receipe ? My daughter can’t have eggs
Audrey says
Hi Megan! I recommend using Bob’s Red Mill gluten-free egg replacer in my recipes. I hope you try my recipe and enjoy it!
Jessie says
This was perfect! I used the Pillsbury GF All Purpose and it did not fail! I did add a few dashes of Cinnamon…kind of like a bananas foster taste:)
Steph says
This recipe was great. Good flavour and it’s moist. Better than my old recipe which contained gluten! Very happy 😊
Valerie says
Great bread! I used Better Batter flour and added mini chocolate chips. It came out very moist and delicious! Thanks Audrey for a super recipe.
Lynn says
Loved this recipe!! Made it GF and DF and it was delicious! Today I’m going to try it as muffins with a crumb topping!
Jo says
A little tip………. For even more banana flavor. Wrap warm bread in plastic wrap and freeze overnight. Freezing the bread brings out even more banana flavor.
Audrey says
Thanks for sharing the tip Jo! I am so happy that you enjoyed the gluten-free banana bread.
Roseanne says
Jo, Thanks for your freezer idea. I fully intended to freeze some of my banana bread, as you suggested, but it was so delicious, we polished off the whole loaf. Next time, I will triple the recipe, to make sure some of it ends up in the freezer. 😍(I added dried cranberries, currants and pecans to the recipe. YUM!!!) Roseanne
Marian says
Just started with Gluten free cooking and this banana bread is as great as everyone says. Easy to make and delicious to eat!
Susan says
I have been skeptical about gf things like muffins, breads—they all seem dry and crumbly! Not this recipe, we LOVED it! I used King Arthur 1-for-1 flour mix and added chocolate chips. Took a little longer baking time, but I was so pleased in how well it rose in the pan, and it was so moist. Will only make this recipe ever again! Going to try using honey or maple syrup for sweetener next time, but I expect great things. Delicious!!!
Haley says
Mama Knows GF has given me an abundance of recipes that are easy to make and taste AMAZING. I’m so thankful for her website after struggling with new allergies; they’re easily adjustable to your dietary needs and she posts many vegan options as well. Go make this banana bread! It’s great just like every other recipe.
Cindi says
I love making this banana bread. I have tried several gluten free banana bread recipes and this is definitely the best! Is it possible to freeze this banana bread for use at a later time?
Audrey says
That makes me so happy to hear Cindi! You can freeze the gluten-free banana bread for up to 3 months. Thank you.
Irma Garcia says
I used Better Batter flour. I also added 1 container of apple sauce. It was delicious. My girls said it tasted like the regular one I make. My oldest is GF so I try to make her favorite bakes like she remembers. I don’t want her to miss out. Thank you. This recipe I will continue to use.
Annie says
I’ve used this recipe several times and it’s always a hit. This is the best gluten-free banana bread recipe, hands down!
Judi Severson says
Hi Audrey! The best gluten/dairy free banana bread ever, possibly the best all-around banana bread out there! I used Bob’s Red Mill flour and Blue Bonnet Plant Butter…simply delicious!
Michelle says
I had to modify based on the only things I had. Used Pamela’s gluten free flour, BRM Egg Replacer because I didn’t have any eggs and about 3 or 4 tablespoons of canola oil and 4 medium size bananas. Oh and I used date sugar too. Will definitely be a repeat! Thanks so much for all your hard work!
MJ says
My family loved this and they aren’t even gluten free! It was gone in 2 days. Just ordered your cookbook.
Sarah Giles-Gardner says
wow this is my favorite gluten free recipe to follow. Ive made this several times. I do have to make some modifications for my other allergies as well like an egg replacer by bobs red mill and dairy free almond milk, but it comes out perfect everytime. thank you so much for sharing this recipe. it’s made my baking much more enjoyable finding recipes like this one.
Pamela J Askegaard says
This is an A+ recipe I an thrilled with the simpleness of it and yummy 😋 even my finicky father enjoyed it. more of those who are not gluten free enjoy it Thank you!!!
Suma says
The first Gluten free recipe that turned out perfect!. love how it turns out moist and soft.
Hillary says
This is my go to banana bread recipe. It’s delicious!
Jenn says
Amazing recipe! I’ve made it at least a few dozen times (to the point I have it memorized) and it never disappoints. 2 bananas makes a more crumby bread, 3 makes it more moist and banana-y but I love it either way and usually just use what I have. Sometimes I sprinkle cinnamon sugar on top, or mix in 3/4 cup of chocolate chips (or both) for a sweet treat. I’ve also made it into mini muffins and cook for about 12 minutes and it works wonderfully. It makes about 36 when I use my small cookie scoop to fill the muffin pan.
Jody D says
I make this banana bread once a week. Turns out every time. I sprinkle the top with dark chocolate GF chips for a little extra sweetness.
It’s easy and delish !
Cindy Moynihan says
Delicious! Thank you for this amazing GF banana bread!!!
Candace Gavan says
I used Trader Joes gluten free pumpkin pancake mix instead of flour and didn’t add the xanthan gum. II couldn’t find a loaf pan. So I ended up making large muffins and threw a small chunk of dark chocolate on top of each muffin. The muffins ended up perfect son the inside with a slight crunch on the outside. My whole family loved these so much that I had to make more the nextday!
Susie says
Recipe works and produces a banana cake my whole family enjoys. I use oil and oat milk for a dairy-free version and a bundt pan to bake it in. It comes out moist and delicious, thanks for a super recipe!