Gluten-Free Banana Bread Recipe

Name: Gluten-Free Banana Bread Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 loaf
Ingredients: 3 ripe bananas, mashed; 2 eggs; 1/3 cup melted coconut oil; 1/4 cup honey or maple syrup; 1 teaspoon vanilla extract; 1 cup gluten-free flour blend; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/2 cup chopped walnuts or chocolate chips (optional)

Highlighted under: Home Baking Favorites

I always find myself reaching for a slice of banana bread on a cozy afternoon, and this gluten-free variant is my go-to recipe. Using ripe bananas adds a natural sweetness, while a blend of gluten-free flours gives it a lovely texture that rivals traditional versions. The best part? You can enjoy it even if you're avoiding gluten! I love serving it warm with a dab of butter or a drizzle of honey, making it a perfect snack or breakfast treat.

Created by

Hannah Lewis

Last updated on 2026-01-06T13:25:36.573Z

Crafting this gluten-free banana bread was an adventure. I experimented with different flour blends until I found the perfect mix that kept the bread moist yet hearty. Using overripe bananas not only enhances the flavor but also acts as a great natural sweetener, allowing me to cut back on added sugars.

The real secret is letting the bread rest after baking. This allows the flavors to deepen and gives it that perfect sliceable texture that everyone loves. Don’t rush the cooling — it makes all the difference in the final product!

        Why You Will Love This Recipe
        Moist and flavorful banana goodness without gluten
Easy to whip up with everyday ingredients
Perfect for breakfast, snacks, or dessert

      

The Role of Ripe Bananas

Using ripe bananas is crucial to achieving the delightful sweetness and moisture in this gluten-free banana bread. The natural sugars in overripe bananas caramelize during baking, enhancing the flavor profile without the need for excessive added sugars. Look for bananas that are heavily speckled or almost black for optimal sweetness. If you find yourself with extra ripe bananas, you can easily freeze them; just thaw and mash before using.

In addition to contributing sweetness, ripe bananas act as a binding agent in this recipe. Their natural fibers help maintain the structure of the bread, especially since gluten-free flours tend to yield denser products. This binding property is particularly beneficial when using lighter gluten-free flour blends, preventing the bread from falling apart once baked.

Perfecting the Texture

The choice of gluten-free flour is instrumental in achieving a satisfying texture in your banana bread. A well-balanced gluten-free flour blend, typically consisting of rice flour, almond flour, and tapioca starch, mimics the properties of wheat flour for a light and fluffy result. Make sure to select a blend that includes xanthan gum or, if yours doesn't, consider adding 1/4 teaspoon to enhance the bread's structure.

Mixing the batter just until combined is vital for avoiding a tough texture. Over-mixing activates the starches in gluten-free flour, which can lead to a dense loaf. Aim for a lumpy batter with some visible flour streaks before folding in any additional ingredients like nuts or chocolate chips, ensuring that the final loaf remains airy and tender.

Storage and Serving Suggestions

This gluten-free banana bread is best enjoyed fresh, but it stores well too. Once cooled, wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container. It will stay fresh at room temperature for up to three days, or you can refrigerate it for about a week. For longer storage, consider slicing the bread before freezing it; this way, you can easily grab a slice whenever a craving strikes. It freezes well for up to three months.

To serve, I enjoy my banana bread warm, with a smattering of butter or a drizzle of honey for added indulgence. It pairs wonderfully with a hot cup of coffee or tea. For a fun twist, try toasting slices in a pan or toaster oven to achieve crispy edges while keeping the center perfectly soft.

Ingredients

Gather these simple ingredients to get started:

Ingredients for Gluten-Free Banana Bread

3 ripe bananas, mashed
2 eggs
1/3 cup melted coconut oil
1/4 cup honey or maple syrup
1 teaspoon vanilla extract
1 cup gluten-free flour blend
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup chopped walnuts or chocolate chips (optional)

Make sure all ingredients are at room temperature for best results.

Instructions

Follow these steps to make the perfect banana bread:

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with a bit of coconut oil or line it with parchment paper for easy removal.

Combine Wet Ingredients

In a large bowl, mix the mashed bananas, eggs, melted coconut oil, honey, and vanilla extract until well combined.

Mix Dry Ingredients

In another bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, and cinnamon.

Combine Mixtures

Gradually stir the dry ingredients into the wet ingredients until just combined. If using, fold in the walnuts or chocolate chips.

Bake the Bread

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Enjoy your delicious gluten-free banana bread with your favorite toppings!

Pro Tips

For added flavor, try adding a teaspoon of nutmeg or swapping half of the gluten-free flour for almond flour. Keep your bananas as brown as possible for maximum sweetness.

Baking Tips

When it comes to baking, an accurate oven temperature is essential for achieving the perfect banana bread. An oven thermometer can help ensure your oven is calibrated correctly. Preheating your oven to 350°F (175°C) is crucial since any fluctuations can affect baking times and the final rise of your bread. Expect to bake for 50-60 minutes; start checking at the 50-minute mark to prevent overbaking.

A toothpick inserted into the center is your best guide to doneness. If it comes out clean or with just a few moist crumbs, your bread is ready. If it’s still wet, give it another 5-10 minutes, but cover it with foil if it starts to brown too much on top.

Flavor Variations

Get creative with additional flavors by incorporating spices such as nutmeg or cardamom alongside the ground cinnamon. Adjust the quantity according to your taste preference, but keep in mind that a little goes a long way. You can also experiment with different sweeteners; for a lower glycemic option, try using coconut sugar or date syrup as a substitute for honey or maple syrup.

For added texture and visual appeal, feel free to mix in dried fruits like cranberries or apricots, or even swap walnuts for pecans. Each variation offers a unique twist, making it easy to personalize the bread to your liking.

Common Troubleshooting

One common issue when making gluten-free breads is crumbly texture due to insufficient binding. If you notice this happening, consider adding an extra egg or a tablespoon of ground flaxseed mixed with water as a binder. This additional moisture helps hold the loaf together without adding gluten.

If your bread comes out too dense, ensure you’re accurately measuring your flour, as gluten-free flours can compact easily. Using a kitchen scale can provide accuracy. And remember to check your leavening agents; improperly stored baking soda or powder can lose potency over time, leading to flat bread.

Questions About Recipes

→ Can I replace the eggs in this recipe?

Yes, you can substitute the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg) for a vegan option.

→ How can I store leftover banana bread?

Store leftover banana bread in an airtight container at room temperature for up to three days or in the fridge for up to a week.

→ Can I freeze banana bread?

Absolutely! Wrap the cooled banana bread tightly in plastic wrap and store it in a freezer bag for up to 3 months.

→ What can I use instead of coconut oil?

You can substitute with melted butter, vegetable oil, or any neutral oil you prefer.