Gluten-Free Banana Bread
Are you searching for a gluten-free banana bread recipe that’s quick to make with simple ingredients? This classic version uses a 1:1 gluten-free flour blend for a tender, flavorful loaf that’s naturally moist from overripe bananas—perfect for breakfast, snacks, or using up spotty fruit. With just 10 minutes of prep and no mixer needed, it’s ideal for beginners or those with gluten sensitivities. Whether you’re gluten-free by choice or necessity, this gluten-free banana bread recipe delivers delicious, foolproof results every time!
Why You’ll Love This Gluten-Free Banana Bread Recipe
- Simple Ingredients: Basic pantry staples like GF flour, bananas, and sugar—easy to find and customize.
- Moist and Tender: Overripe bananas provide natural sweetness and moisture without gluten.
- Quick Prep: One-bowl mixing for minimal effort and cleanup.
- Versatile: Add chocolate chips or nuts for variety; dairy-free options available.
- Healthier Twist: Lower in refined ingredients, with fiber from bananas.
This gluten-free banana bread recipe is praised for its reliability and taste, often rivaling traditional versions.
Ingredients for Gluten-Free Banana Bread
You’ll need just 8 easy ingredients for this loaf. Use a 1:1 gluten-free flour blend for best results.
- 3 ripe bananas (mashed, about 1 1/2 cups) – Very ripe for sweetness and moisture.
- 1/3 cup unsalted butter (melted) – Or coconut oil for dairy-free.
- 3/4 cup granulated sugar – Reduce to 1/2 cup for less sweet.
- 1 large egg (beaten) – Or flax egg (1 tbsp flax + 3 tbsp water) for vegan.
- 1 teaspoon vanilla extract – Enhances banana flavor.
- 1 teaspoon baking soda – For rise.
- 1/4 teaspoon salt – Balances flavors.
- 1 1/2 cups gluten-free all-purpose flour – With xanthan gum, like Bob’s Red Mill.
Optional add-ins: 1/2 cup chocolate chips or chopped walnuts.
Step-by-Step Instructions: How to Make Gluten-Free Banana Bread
These simple steps ensure a perfect loaf—no electric mixer required!
- Preheat the Oven: Set to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment.
- Mash Bananas: In a large bowl, mash bananas with a fork until smooth.
- Mix Wet Ingredients: Stir in melted butter, sugar, beaten egg, and vanilla until combined.
- Add Dry Ingredients: Sprinkle baking soda and salt over the mixture, then gently fold in the gluten-free flour until just incorporated—do not overmix.
- Bake: Pour batter into the pan. Bake for 50-60 minutes, until a toothpick comes out clean. Tent with foil if top browns too fast.
- Cool: Let cool in pan for 10 minutes, then transfer to a wire rack.
Pro Tip: Use room-temperature ingredients for even mixing.
Prep Time, Cook Time, and Servings
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes
- Total Time: 60-70 minutes
- Servings: 10 slices
- Yield: 1 loaf
Nutritional Information for Gluten-Free Banana Bread (Per Slice)
Based on 10 slices, this gluten-free banana bread recipe is a balanced treat. Nutrition is approximate; values may vary.
| Nutrient | Amount per Slice | % Daily Value* |
|---|---|---|
| Calories | 200 kcal | 10% |
| Total Fat | 7g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 35mg | 12% |
| Sodium | 200mg | 9% |
| Total Carbohydrates | 32g | 12% |
| Dietary Fiber | 2g | 7% |
| Sugars | 18g | – |
| Protein | 3g | 6% |
*Percent Daily Values are based on a 2,000-calorie diet. Provides potassium and vitamins from bananas.
Tips for the Best Gluten-Free Banana Bread
- Ripe Bananas: Use spotty ones—freeze extras for future bakes.
- Flour Blend: Ensure it includes xanthan gum to mimic gluten.
- Avoid Overmixing: Stir just until combined for tenderness.
- Test Doneness: Toothpick should have moist crumbs, not batter.
- Altitude Adjustments: Increase oven temp by 25°F if needed.
Variations on This Gluten-Free Banana Bread Recipe
- Chocolate Chip: Fold in 1/2 cup GF chocolate chips.
- Nutty: Add 1/2 cup chopped walnuts or pecans.
- Vegan: Use flax egg and plant-based butter.
- Spiced: Add 1/2 tsp cinnamon or nutmeg.
- Muffins: Bake in tins for 20-25 minutes.
Storage and Freezing Instructions
- Room Temperature: Store in airtight container for up to 3 days.
- Refrigerator: Keeps for 5-7 days; wrap well.
- Freezer: Slice and freeze for up to 3 months. Thaw at room temp.
- Reheating: Microwave slices for 15 seconds.
Frequently Asked Questions About Gluten-Free Banana Bread
Can I make this dairy-free?
Yes! Use coconut oil or vegan butter instead of regular butter.
Why is my bread dense?
Overmixing or incorrect flour blend—use a 1:1 with binder.
Can I add yogurt?
Stir in 1/4 cup GF yogurt for extra moisture.
How ripe should bananas be?
Very spotty or brown for best flavor and sweetness.
Ready to bake this gluten-free banana bread recipe? It’s a simple way to enjoy a classic without gluten. Share your results in the comments—happy baking!