Gluten Free Banana Bread Recipe

Gluten free banana bread is moist, flavorful, and perfect for anyone avoiding gluten. Made with ripe bananas, gluten-free flour, and a hint of warm spices, this bread is a cozy treat for breakfast, snacks, or dessert. It’s easy to make in one bowl and stays fresh for days—ideal for meal prep or gifting.

Ingredients List

– 3 medium ripe bananas, mashed
– 2 large eggs
– ½ cup brown sugar
– ¼ cup granulated sugar
– ½ cup unsalted butter, melted (or coconut oil)
– 1 teaspoon vanilla extract
– 1½ cups gluten-free all-purpose flour (with xanthan gum)
– 1 teaspoon baking soda
– ½ teaspoon baking powder
– ½ teaspoon salt
– 1 teaspoon ground cinnamon
– ½ cup chopped walnuts or chocolate chips (optional)

Step-by-Step Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.

Step 2: In a large mixing bowl, mash the ripe bananas until smooth. Add eggs, brown sugar, granulated sugar, melted butter, and vanilla extract. Whisk until well combined.

Step 3: In a separate bowl, whisk together gluten-free flour, baking soda, baking powder, salt, and cinnamon.

Step 4: Gradually fold the dry ingredients into the banana mixture until just combined. Avoid overmixing.

Step 5: If using, fold in chopped walnuts or chocolate chips.

Step 6: Pour the batter into the prepared loaf pan. Smooth the top with a spatula.

Step 7: Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Cook Time

Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes

Servings

Makes 1 loaf (about 10 slices)

Nutritional Information (approx. per slice)

Calories: 220
Carbs: 30g
Protein: 3g
Fat: 10g

Storage Instructions

Store in an airtight container at room temperature for up to 3 days. Refrigerate for up to 1 week. Freeze for up to 3 months, wrapped tightly in plastic wrap and foil.

Pairings/Suggestions

Enjoy with a cup of coffee, tea, or a glass of milk. Delicious topped with butter, cream cheese, or nut butter.

Seasonal Relevance

Perfect for fall, winter, or anytime you have ripe bananas to use up. Great for breakfast, snack time, or gifting during the holidays.

Conclusion

This gluten free banana bread is soft, moist, and full of banana flavor. It’s quick to make, customizable with add-ins, and a great way to enjoy a classic treat without gluten. Whether served warm or at room temperature, it’s always a crowd-pleaser.

FAQs

Q1: Can I make this dairy-free?
Yes! Use coconut oil or dairy-free butter and a plant-based milk if needed.

Q2: Can I use almond flour instead of gluten-free all-purpose flour?
You can, but the texture will be denser. Use 2 cups almond flour and add 2 extra eggs for better structure.

Q3: How do I make it more moist?
Add ¼ cup plain yogurt or sour cream to the batter for extra moisture and richness.