Banana Bread Recipe Gluten Free
This gluten-free banana bread is soft, moist, and packed with banana flavor—without compromising on texture or taste. Made with simple pantry staples and your favorite gluten-free flour blend, it’s a wholesome and delicious treat perfect for breakfast, snacks, or dessert.
Ingredients List
– 1 ½ cups gluten-free all-purpose flour (with xanthan gum)
– 1 teaspoon baking soda
– ½ teaspoon salt
– ½ teaspoon ground cinnamon
– ½ cup unsalted butter or coconut oil, softened
– ½ cup brown sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 3 ripe bananas, mashed
– ¼ cup plain yogurt or sour cream
– Optional: ½ cup chopped walnuts or dairy-free chocolate chips
Step-by-Step Instructions
Step 1: Preheat oven to 350°F (175°C). Line or grease a 9×5-inch loaf pan.
Step 2: In a medium bowl, whisk together gluten-free flour, baking soda, salt, and cinnamon.
Step 3: In a separate large bowl, beat butter and brown sugar until fluffy.
Step 4: Add eggs one at a time, then stir in vanilla, mashed bananas, and yogurt.
Step 5: Gradually mix in the dry ingredients until fully combined. Fold in add-ins if using.
Step 6: Pour the batter into the prepared pan and smooth the top.
Step 7: Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean.
Step 8: Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Cooking Time
Prep Time: 10 minutes
Bake Time: 55–65 minutes
Total Time: 65–75 minutes
Servings
Makes 8–10 slices
Nutritional Information (approx. per slice)
Calories: 260
Carbs: 30g
Protein: 4g
Fat: 13g
Storage Instructions
Store in an airtight container at room temperature for 2–3 days or refrigerate for up to 5 days.
Freeze slices individually for up to 2 months.
Pairings/Suggestions
Best enjoyed with coffee, almond milk, or a warm spiced tea. Great for kids’ lunchboxes or a post-workout snack.
Banana Bread Recipe Gluten Free
Course: Uncategorized8–10
servings10
minutes55
minutes260
kcalThis gluten-free banana bread is moist, fluffy, and naturally sweetened with ripe bananas. It’s the perfect way to use up overripe bananas and makes for a delicious breakfast or snack. Whether you’re gluten-sensitive or just love a good banana loaf, this easy recipe will satisfy your cravings without compromising on taste or texture.
Ingredients
1 ½ cups gluten-free all-purpose flour (with xanthan gum)
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
½ cup unsalted butter or coconut oil, softened
½ cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3 ripe bananas, mashed
¼ cup plain yogurt or sour cream
Optional: ½ cup chopped walnuts or dairy-free chocolate chips
Directions
- Preheat oven to 350°F (175°C). Line or grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together gluten-free flour, baking soda, salt, and cinnamon.
- In a separate large bowl, beat butter and brown sugar until fluffy.
- Add eggs one at a time, then stir in vanilla, mashed bananas, and yogurt.
- Gradually mix in the dry ingredients until fully combined. Fold in add-ins if using.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Recipe Video
Notes
- No need for xanthan gum if using a 1:1 gluten-free flour blend
Make sure your bananas are overripe with brown spots for maximum sweetness
You can substitute coconut oil or vegan butter for a dairy-free version
Add-ins like nuts, chocolate chips, or blueberries work great in this recipe
Let the bread cool fully before slicing to avoid crumbling
Seasonal Relevance
Perfect for fall and winter when comfort food cravings hit—but great all year round when bananas ripen fast.
Conclusion
This gluten-free banana bread is everything you want in a classic loaf: moist, flavorful, and satisfying. You won’t miss the gluten—and your kitchen will smell amazing while it bakes!
FAQs
Q1: What’s the best gluten-free flour to use?
Use a 1:1 gluten-free baking blend that includes xanthan gum for structure.
Q2: Can I make it dairy-free?
Yes, use coconut oil instead of butter and a dairy-free yogurt alternative.
Q3: Why is my bread gummy?
Avoid overmixing, and make sure your flour blend has xanthan gum or add ½ tsp separately.
