- Soft, tender gluten-free banana bread made in one bowl, with rich banana aroma that rivals traditional loaves.
- Use very ripe bananas for sweetness and moisture; ripen in a warm oven if needed.
- Weigh flour for accuracy; avoid overmixing and ensure leaveners are fresh to prevent density.
- Easy substitutions: vegan/dairy-free swaps, flax/chia eggs, suggested GF blends and xanthan gum guidance.
- Store wrapped at room temp 2 days, refrigerate 5 days, or freeze slices up to 2 months; serves warm or with toppings.
This gluten free banana bread is everything I crave in a classic loaf. It comes out incredibly soft with a tender crumb and a rich banana aroma that fills the entire kitchen. I make it often because the method is wonderfully simple. It all comes together in one bowl and the result can compete with any traditional version even though it is made without wheat flour.
I love recipes that feel effortless yet deliver a comforting treat that tastes homemade in every bite. This loaf is my go to solution whenever I have a few very ripe bananas sitting on the counter. If you enjoy quick breads like pumpkin bread or my soft banana muffins you will love this gluten free banana bread recipe. It always satisfies and works every time.
Below you will find a detailed recipe card with weights in grams for accuracy, expert tips, and an entire guide to troubleshooting so you can master this loaf with confidence.
Table of contents
Gluten Free Banana Bread Recipe Card
Gluten Free Banana Bread Recipe
10
servings15
minutes55
minutes250
kcalSoft gluten free banana bread made with ripe bananas for the perfect moist crumb. This simple one bowl recipe bakes evenly and always delivers a warm comforting flavor.
Keep the screen of your device on
Ingredients
3 very ripe medium bananas about 360 grams peeled
85 grams melted unsalted butter or melted coconut oil
100 grams brown sugar packed
50 grams granulated sugar
2 large eggs at room temperature
1 teaspoon pure vanilla extract
190 grams gluten free all purpose flour with xanthan gum included
1 teaspoon baking powder aluminum free recommended
0.5 teaspoon baking soda
0.5 teaspoon fine salt
1 teaspoon ground cinnamon optional
80 grams chocolate chips or chopped walnuts optional
Directions
- Heat your oven to 175 Celsius and line a loaf pan with parchment for easy removal.
- Mash the bananas in a large bowl until mostly smooth with a few small bits for texture.
- Stir in the melted butter, brown sugar, granulated sugar, eggs, and vanilla until the mixture looks creamy.
- Add the flour, baking powder, baking soda, salt, and cinnamon. Mix gently until the batter no longer shows dry flour. Do not overmix or the loaf can become dense.
- Fold in chocolate chips or walnuts if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for about 55 minutes. The loaf is done when a toothpick inserted in the center comes out clean or the internal temperature reaches about 96 Celsius.
- Cool the bread in the pan for 10 minutes, then transfer it to a rack. Let it cool fully before slicing to prevent crumbling.
Notes
- For the best texture cool the loaf completely before slicing. This helps the crumb set properly and prevents breaking.
- Use very ripe bananas for maximum sweetness and moisture. The darker the peel the better the flavor.
Nutrition Facts
- Fat: 9g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
Did you make this recipe?
Tag @therecipemasterblog on Instagram and hashtag it with #therecipemaster
Like this recipe?
Follow @therecipemasterblog on Pinterest
Follow us on Facebook!
Follow The Recipe Master on Facebook
Ingredient and Technique Guides
How ripe should the bananas be
The darker the better. Bananas with deep brown spots bring sweetness and moisture that make the loaf tender. If yours are pale yellow, you can quickly ripen them by placing them in a warm oven set to the lowest setting for a short moment until the skins darken. To answer this question in more details, I invite you to check this guide from King Arthur
Why use a scale for the flour
Gluten free blends vary, and weight is the most reliable way to avoid a dry loaf. If you do not have a scale, gently spoon the flour into the cup and level it without pressing.
How to avoid a dense loaf
Overmixing is the usual culprit. Once you add the dry ingredients, stir only until combined. Also make sure your baking powder and baking soda are fresh.
Substitutions and Dietary Adaptations of Gluten Free Banana Bread
Yes. Substitute melted coconut oil or your favorite vegan butter for the dairy butter. Replace the eggs with two flax or chia eggs. The texture becomes slightly softer but still wonderful.
I get the most consistent success with King Arthur gluten free all purpose flour and with the one from Bobs Red Mill that includes xanthan gum. If your blend has no binder, add a quarter teaspoon of xanthan gum to support the crumb.
You can cut the granulated sugar by half or replace it with unsweetened applesauce. This gives a slightly softer texture and a mellow sweetness.
Almond flour on its own will not create the right structure, but you can replace up to one third of the gluten free flour with almond flour for a richer flavor. Oat flour works only as part of a blend, not as the main flour.
Yes. Spoon the batter into a muffin tin and bake at the same temperature for about 20 to 22 minutes.
Storage and Serving of Gluten Free Banana Bread
This loaf stays fresh at room temperature for two days when wrapped tightly. For longer storage keep it in the refrigerator for up to five days. It also freezes beautifully. Wrap slices individually and freeze for up to two months. Warm a slice in a toaster oven for a few minutes and it tastes as if it were freshly baked.
I enjoy it plain but it is also lovely with Greek yogurt, almond butter, or a drizzle of warm honey. For a sweet treat serve a warm slice with vanilla ice cream.
Join the RecipeMaster Conversation
If you make this gluten free banana bread I would love to hear how it turned out for you. Leave a comment, share your tips, or give it a rating. Your feedback helps others discover the recipe and helps me improve future recipe posts.
Leave a Reply