If you can’t eat gluten, you can still enjoy banana bread. This gluten-free banana bread is soft, moist, and full of banana flavor. It’s easy to make at home with simple ingredients, and you don’t need any special tools or a mixer.
Why We Love This Gluten-Free Banana Bread Recipe
What’s not to love about a one-bowl banana bread that’s gluten-free, moist, flavorful, and practically foolproof? This recipe is more than just a replacement for regular banana bread—it’s a standout on its own. The natural sweetness from ripe bananas brings bold banana flavor without needing extra sugar or flavoring. It’s also flexible. You can add your own twist with mix-ins like chocolate chips, nuts, or fruit, and make it completely your own.
Another great thing? You don’t need a mixer. You only need a few basic pantry ingredients, which means you can whip it up any time. It’s a cozy treat for breakfast, a satisfying snack, or even dessert. Plus, this bread freezes well, making it perfect for meal prep or sharing with friends and family. Best of all, it’s a great recipe to start with if you’re new to gluten-free baking.
Ingredients about Gluten-Free Banana Bread
- 2 to 3 very ripe bananas, mashed (about 1 cup total)
- 1 teaspoon baking soda
- 1/3 cup unsalted butter, melted
- 3/4 cup granulated sugar
- Pinch of salt
- 2 large eggs, beaten
- 1 teaspoon pure vanilla extract
- 1 1/2 cups gluten-free all-purpose flour (with xanthan gum)
- 1/4 teaspoon xanthan gum (only if your flour doesn’t include it)
How to Make Gluten-Free Banana Bread Directions
You’re going to love how easy this is. With just one bowl, minimal cleanup, and straightforward steps, this gluten-free banana bread comes together quickly. Here’s how to do it:
Start by preheating your oven to 350°F. Grease a 4×8-inch loaf pan with cooking spray to prevent sticking. You can also line it with parchment paper for even easier removal later.
In a large mixing bowl, mash the ripe bananas using a fork until mostly smooth. A few small lumps are okay—they add texture and rustic charm to the bread. Add the baking soda and stir it in well. This helps the bread rise during baking.
Pour in the melted butter and stir it into the bananas until the mixture looks glossy and combined. Next, add the sugar, pinch of salt, beaten eggs, and vanilla extract. Mix until everything is evenly blended.
Now it’s time to add your dry ingredients. Stir in the gluten-free flour. If your flour mix doesn’t already contain xanthan gum, add 1/4 teaspoon of it now. Mix just until there are no streaks of flour left. Try not to overmix; this helps the bread stay light and soft.
Pour the batter into your prepared loaf pan and spread it out evenly. Place it on the center rack of the oven and bake for 50 to 60 minutes. Since oven temperatures can vary, start checking around the 50-minute mark. Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s ready.
Let the bread cool in the pan for about 10 minutes. Then carefully remove it and place it on a wire rack to cool completely before slicing. This helps it firm up and makes slicing easier. Once cooled, enjoy your homemade gluten-free banana bread—no one will guess it’s gluten-free!
How to Serve Gluten-Free Banana Bread
You’ve baked the bread, and now it’s time to enjoy it. This gluten-free banana bread is incredibly versatile. You can slice it up warm and enjoy it as-is, or toast a slice for a slightly crisp edge. It pairs beautifully with a cup of coffee or tea in the morning, or with almond milk for a simple snack.
For a richer treat, add a smear of nut butter—like almond or sunflower seed butter. A little honey or maple syrup drizzled on top brings a touch of sweetness that balances the banana flavor. Want a fun twist? Try turning it into French toast by dipping thick slices in egg and frying until golden brown.
This bread also works well for brunch spreads or packed lunches. You can even wrap slices in parchment and store them in the freezer for quick, grab-and-go breakfasts. Serve it your way—there’s no wrong way to enjoy it.
Expert Tips: Gluten-Free Banana Bread
To make your gluten-free banana bread turn out perfectly every time, here are some useful tips:
- Choose very ripe bananas: The riper, the better. Bananas with lots of brown spots are ideal. They’re sweeter, softer, and give your bread that deep banana flavor.
- Measure flour the right way: Always use the spoon-and-level method. Scoop flour into the measuring cup using a spoon, then level it off with a knife. This prevents using too much flour, which can make the bread dry.
- Let ingredients come to room temperature: Cold butter or eggs don’t mix well with the rest of the batter. Let everything sit out for about 20 minutes before you begin.
- Don’t overmix the batter: Once you add the flour, stir just enough to combine. Overmixing can lead to a dense loaf.
- Watch your oven time: Check the bread early to avoid overbaking. Every oven is a little different.
- Customize your loaf: Add chopped walnuts, chocolate chips, or blueberries for extra flavor and fun textures.
How to Store Gluten-Free Banana Bread
Once cooled, your banana bread can be stored in several ways. If you plan to eat it within a few days, wrap it tightly in plastic wrap or place it in an airtight container at room temperature. It will stay fresh for about 3 days.
If you want to keep it longer, store it in the refrigerator for up to a week. Just make sure it’s sealed properly so it doesn’t dry out. To freeze it, wrap the loaf (or individual slices) tightly in plastic wrap, then place it in a freezer bag or container. It will keep for up to 3 months.
When you’re ready to eat, thaw it at room temperature or warm slices in the microwave for 10–15 seconds for that just-baked taste.
Variation of Gluten-Free Banana Bread
You can personalize this recipe easily to fit your taste or dietary needs. Here are a few fun ways to change things up:
- Add-ins: Stir in 1/2 cup of chocolate chips, chopped pecans, walnuts, or raisins for extra texture and flavor.
- Dairy-free version: Swap the butter with dairy-free alternatives like coconut oil or a plant-based butter substitute.
- Blueberry banana bread: Gently fold in 3/4 cup of fresh or frozen blueberries into the batter before baking.
- Cinnamon swirl: Add a cinnamon-sugar mixture to the middle or top of the batter for a sweet, spiced kick.
- Mini loaves or muffins: Divide the batter into smaller loaf pans or muffin tins. Just be sure to reduce the baking time accordingly.
You can experiment with these options and find what works best for your preferences. This recipe is forgiving and flexible, which makes it great for beginners and experienced bakers alike.
FAQ about Gluten-Free Banana Bread
What kind of flour works best for gluten-free banana bread?
Use a gluten-free all-purpose flour blend that includes xanthan gum for best results. These blends are designed to mimic the texture of regular flour. Brands like Pillsbury and King Arthur have reliable options.
Can you make this gluten-free banana bread dairy-free?
Yes, absolutely. You can replace the butter with coconut oil or plant-based margarine. It still turns out moist and flavorful.
How do you know when the banana bread is done baking?
Insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, your bread is ready. Start checking at 50 minutes, and don’t overbake.
Is it possible to freeze gluten-free banana bread?
Yes. Wrap it well and store it in the freezer for up to three months. To enjoy later, just thaw at room temperature or microwave for a few seconds.
Why does my gluten-free banana bread come out dry?
This usually happens when too much flour is used or the bread is overbaked. Use the spoon-and-level method when measuring flour and watch your baking time closely.
Can you use frozen bananas in this recipe?
Yes. Thaw them first and drain any excess liquid before mashing. They’ll still give your bread great flavor and texture.
Gluten-Free Banana Bread
Equipment
- Loaf Pan
- Mixing Bowl
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Ingredients
- 2 to 3 bananas ripe bananas mashed (about 1 cup total)
- 1 teaspoon baking soda
- 1/3 cup unsalted butter melted
- 3/4 cup granulated sugar
- 1 pinch salt
- 2 large eggs beaten
- 1 teaspoon pure vanilla extract
- 1 1/2 cups gluten-free all-purpose flour with xanthan gum
- 1/4 teaspoon xanthan gum only if your flour doesn’t include it
Instructions
- Preheat your oven to 350°F. Grease a 4×8-inch loaf pan with cooking spray.
- Mash the ripe bananas in a large mixing bowl until mostly smooth.
- Add baking soda and stir well.
- Pour in the melted butter and mix until glossy.
- Add sugar, salt, beaten eggs, and vanilla extract. Mix until combined.
- Stir in the gluten-free flour and xanthan gum (if needed) until no flour streaks remain.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50 to 60 minutes, checking for doneness with a toothpick.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.