This easy to make Gluten Free Banana Bread is just like the classic, 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.
2 cups gluten free flour, see notes
2 teaspoons cinnamon, optional
1/2 teaspoon sea salt, use 3/4 teaspoon if using avocado oil
2 teaspoons 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 teaspoon vanilla extract
1/4 cup yogurt or milk of choice
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.
I’ve had good luck using both Bob’s Red Mill gluten free 1 to 1 flour and Cup4Cup.
For the variations, it’s best to mix any frozen or fresh berries into the flour mixture to lightly coat them. This helps them to stay ‘suspended’ in the batter as it bakes rather than sinking to the bottom of the loaf.
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 them on a cookie sheet, then transfer them to a sealed container. That way you can easily get out the leftovers slice by slice!
- Prep Time: 15
- Cook Time: 55
- Category: Baking
- Method: Mixing
- Cuisine: American
Keywords: Easy Gluten Free Banana Bread, Moist Gluten Free Banana Bread, Gluten Free Banana Bread Chocolate Chip