This easy to make Gluten Free Banana Bread is just like the classic version, perfectly moist and yet still fluffy. I’ve also included 5 different variations so you’ll never be bored with banana bread again. There’s everything from chocolate chip to coconut lime ginger, and each variation is a great way to use up leftover bananas. This recipe can also be made dairy-free, and it’s naturally nut-free making it great for all sorts of different dietary needs.
Banana bread is such an old-time comfort food classic and just the perfect way to use up any ripe bananas you have around. Most of the time you’ll find us making my Almond Flour Banana Muffins, but I wanted to share this recipe with you because it’s nut-free.
It’s gluten-free as well as dairy-free, so hopefully, it will fit most dietary needs! It’s super quick and easy to make and I know you’ll have fun with all 5 of the variations to try. My newest invention is the crystalized ginger, lime, and coconut version and it’s incredibly tasty. Whichever way you choose to make this recipe, I know you’ll enjoy this all-time favorite classic with a gluten-free spin!
Ingredients & Substitutions
- Flour – getting the right gluten-free flour is everything for gluten-free baking! I’ve had great success with both Cup4cup gluten-free flour blend, (not dairy-free) and Bob’s Red Mill 1 to 1, (the blue bag). You can also use all-purpose flour here as well for the classic banana bread, although obviously, it’s not gluten-free. You can also use any gluten-free baking flour that you’ve had success with in other baking projects.
- Coconut sugar – or cane sugar both work here. Coconut sugar makes a slightly darker banana bread, while cane sugar makes it just a touch fluffier.
- Cinnamon – is optional but a tasty addition to banana bread, feel free to leave it out if you don’t normally make banana bread this way.
- Ripe bananas – you want them to be quite ripe like the above photo so they properly sweeten and flavor the banana bread.
- Eggs – hold this quick bread together and help make a fluffier banana bread.
- Vanilla – just a touch goes a long way to adding depth of flavor in baked goods.
- Oil or butter – I’ve made this recipe with avocado oil for dairy-free and with melted butter and both turn out great. You can also use coconut oil or vegetable oil if desired.
- Yogurt – or milk of your choice adds just a bit more moisture for the perfect baked texture.
How to make this recipe step by step
Step 1: Start by mashing and measuring out the banana, then add the oil/butter, eggs, and vanilla.
Step 2: Next whisk together the dry ingredients before folding in the mashed banana mixture. Stir well to combine the flour. Gluten-free flour isn’t like regular all-purpose flour and it benefits from a good mixing!
Step 3: Spread the batter evenly into a prepared loaf pan and bake until puffed in the center, golden brown, and a toothpick inserted into the center comes out clean.
Step 4: Let cool in the pan for at least 15-20 minutes, then run a butter knife around the edges of the pan to loosen the banana bread before carefully turning it out onto a wire rack. Cool completely before slicing. I know it’s super hard to wait, but banana bread is best when fully cooled!
Ways to serve this
- With softened butter and a drizzle of honey for an extra yummy treat!
- For breakfast with my Sausage Breakfast Casserole.
- Or as a sandwich with your choice of nut butter and honey, cashew butter is my favorite.
Most likely it’s the type of flour, but if you use the brands I recommend you’ll have the best gluten-free banana bread. They can also be gummy if there’s too much banana or liquid in a recipe. Also, make sure the banana bread batter is well mixed, and that you let it cool completely after it’s finished baking.
You can use all-purpose flour in place the the gluten-free flour here at a 1:1 ratio, (although it’s not gluten-free). Or you can try my Paleo Chocolate Chip Banana Muffins which are made from almond flour.
- To store – banana bread will keep in an airtight container for up to 3 days at room temperature, but it will get slightly drier each day.
- To freeze – place any leftovers into an airtight sealed container and freeze for up to 1 month. I prefer to slice my leftover banana bread, freeze the slices on a cookie sheet, then transfer them to a sealed container. That way you can easily get out the leftovers slice by slice!
- Reheat – banana bread is great toasted with some butter for breakfast or as a snack.
Tips & Tricks
- Measure the banana! As I mentioned above it’s super important to the texture of your banana bread. Too much banana gives you an overly moist bread that gets too brown on the top. Not enough mashed banana will lead to dry banana bread without enough banana flavor.
- There are 2 easy tricks to make this the best banana bread recipe. The first is using the right flour, and the second is always measuring the mashed banana for the fluffiest result.
- Don’t skimp on the cooling time. This is extra important when it comes to gluten-free baked goods because the crumb can be doughy if sliced too soon.
- Try all 5 flavor variations and see which one is your favorite! I currently go back and forth between the coconut lime ginger and the chocolate chip version.
I really hope you enjoy this Gluten Free Banana Bread with the extra 5 flavors! If you do get a chance to make this recipe, please leave a review, I’d love to hear from you in the comments. You might also enjoy my Paleo Pumpkin Bread or my Triple Chocolate Zucchini Bread.
Gluten Free Banana Bread
- 2 cups gluten free flour - see notes
- 2 tsp cinnamon - optional
- 1/2 tsp sea salt - use 3/4 teaspoon if using avocado oil
- 2 tsp baking powder
- 1/2 cup cane sugar - or 1/3 cup coconut sugar
- 3 bananas - peeled and mashed, measuring 1 1/2 cups
- 2 large eggs
- 1/2 cup salted butter - melted, or 1/2 cup avocado oil, coconut oil, or neutral oil
- 1 tsp vanilla extract
- 1/4 cup yogurt - or milk of choice
- 1/2 cup mini chocolate chips or 3/4 cup semi-sweet morsels
- 1 cup chopped walnuts or pecans
- 1 cup fresh or frozen blueberries or raspberries
- 1/2 cup chopped dried cranberries + zest from 1 orange
- 1/4 cup finely chopped crystalized ginger + 2 teaspoons lime zest + 1/2 cup coconut
- Preheat the oven to 350ºF and grease a loaf pan well with either butter or avocado oil. I use a 9″ glass loaf pan.
- Mash and measure the banana before mixing it together with the eggs, melted butter or avocado oil, and vanilla extract.
- In a large bowl, whisk together the flour, optional cinnamon, sea salt, baking powder, and your choice of sugar. Set the bowl aside
- Fold the banana mixture to the dry ingredients and mix well to combine, making sure there are no pockets of flour. Mix in any variations, (or mix ins) you might like to use from the variations ingredients list.
- Then using a spatula, scrape the batter into the prepared loaf pan and bake until puffed in the middle, golden brown, and a toothpick inserted comes out clean, 55 minutes.
- Remove the banana bread from the oven and let cool for 15-20 minutes. Carefully run a butter knife around the edges to help loosen the loaf from the pan. Then using hot pads invert the loaf pan and slide the banana bread out onto the cooling rack.
- Turn it right side up and allow it to cool completely, 1-2 hours. This step is crucial because gluten free banana bread can be gummy if sliced too soon.
- Slice and serve as desired.