This is the Best Ever Gluten Free Banana Bread recipe with a super moist and soft texture and tons of sweet banana flavor. You’ll never need another recipe! Easy to make in under an hour and no mixer needed.
So the past few weeks have been all about cookies. But back to our normal baking routine, I wanted to make a classic banana bread but with a unique spin, something interesting and out-of-the-box. I’m a sucker for banana bread so I couldn’t resist making it. I decided to make a gluten-free version of my favorite banana bread recipe. This recipe is EVERYTHING you can ever want banana bread to be and more. It’s soft, moist, chewy and loaded with flavor. The texture and flavor are out of this world. I promise you’ll never look for another gluten free recipe after this!
If you enjoyed this gluten free banana bread, check our my gluten free banana muffins and gluten free carrot cake next!
What You Will Need ❤️
Heres what you will need to make this delicious gluten free banana bread.
Flour: Use Bob’s Red Mill Wheat Free, Gluten-free, Dairy-Free, 1 to 1 baking flour. I love it because you basically replace all-purpose flour with this all purpose flour.
Bananas: When baking with bananas always go for ripe bananas because the sugar content in them is more concentrated they are ripe.
Butter: Use the best quality butter you can. Replace with shortening or avocado oil for dairy free.
Sugar: Granulated sugar works perfectly but can also be replaced with light brown sugar if desired. I only used 1/2 a cup of sugar because the bananas are naturally sweet.
Optional Mix-Ins
This gluten-free banana bread is such a great base recipe. Sometimes I like to add in some chocolate chips to jazz things! You can add in different mix-ins to make or enjoy it as is. You can add 1/2 cup of the following:
- Chocolate chips or chopped chocolate
- Chopped walnuts or pecans
- Blueberries, strawberries or chopped pineapple
- brown sugar and cinnamon swirl
- Coconut flakes
Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
Bob’s Red Mill has created a special 1-to-1 blend of gluten free flours, starches and xanthan gum, making it easy to transform traditional cookies, cakes, brownies, muffins and pancakes into gluten free treats.
How to Make Gluten Free Banana Bread
Preheat oven to 350 degrees and lightly grease a 9×5 inch loaf pan. In a large bowl, combine flour, baking soda, baking powder, and salt, set aside.
In a separate bowl, cream together butter and sugar. Stir in eggs, milk, vanilla, and mashed bananas until well blended. Add in the dry mixture along with your favorite add ins.
Gently stir until just combined then pour batter into your prepared loaf pan.
Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for at least 15 minutes, then turn out onto a wire rack and cool another 30 minutes before slicing! Serve warm and enjoy.
Helpful Tip
If your bananas are not yet brown or soft then you can place them in a 300F degree oven for 20 minutes or until dark brown. I swear this method will produce the ripest bananas that are perfect for banana bread.
Frequently Asked Questions
How to Make Baked Goods Gluten-Free?
Use Bob’s Red Mill Wheat Free, Gluten-free, Dairy-Free, 1 to 1 baking flour. I love it because you basically replace all-purpose flour with Bob’s Red Mill gluten-free flour. Simply follow your favorite baking recipe, replacing the wheat flour with this extraordinary blend. It is perfectly formulated for baked goods with terrific taste and texture – no additional specialty ingredients or custom recipes required so you can turn any recipe into a gluten-free recipe with ease!
Can I make this gluten-free banana bread dairy-free?
Yes, use dairy-free milk and shortening or oil (dairy free) to replace the butter!
How do you know when Banana Bread is done baking?
Bake your banana bread until an instant-read thermometer inserted into the center registers an internal temperature of about 200°F. This is the easiest and best way to ensure your bread is perfectly cooked through.
Gluten Free Banana Bread Muffins
Gluten Free Banana Bread
Ingredients
- 2 cups Bob’s Red Mill gluten free flour
- 4-5 very ripe bananas, mashed (1 1/2 cups)
- 1/2 cup sugar
- 1/2 cup butter, 1 stick, softened
- 2 eggs
- 2 tablespoons milk
- 1/2 teaspoon vanilla
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips, or favorite mix-in
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan, set aside.
- In a large bowl, combine flour, baking soda, baking powder, and salt, set aside. In a separate bowl, cream together butter and sugar. Stir in eggs, milk, vanilla, and mashed bananas until well blended. Add the dry mixture to the wet mixture and stir until just combined. Gently fold in the chocolate chips or your favorite add-in if desired. Pour batter into prepared loaf pan.
- Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for at least 15 minutes, then turn out onto a wire rack and cool another 30 minutes. Slice and serve warm!
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by Layla Atik // Photography by: Eat Love Eats
How to Store Banana Bread
Cover in an air tightly container or wrap in plastic wrap and store cooled Banana Bread at room temperature for 2-3 days. It tastes fabulous when it’s been chilled for a while or at room temperature.
How to Freeze Banana Bread
To freeze, tightly wrap the completely cooled loaf or slices in plastic wrap, then place in a ziptop bag. Store in the freezer for up to 4 months. Thaw in the refrigerator overnight or at room temperature or microwave until warmed through.
Just pulled mine from the oven and it turned out so delicious! I made mine into 8 mini loaves so my baking time was a tad different. My issue is anytime I make GF banana bread the bottom is very dry. How can I prevent that?
I added a handful of toasted pecans, but followed the rest of the recipe and holy cow!!!! This is the BEST, not only gf, banana bread we’ve ever had! My husband even asked me if it was really gf…lol!!!
I have a friend who is gf, df, and egg free. Would an egg substitute (nothing with canola oil) work in this recipe?
I am going to try your recipe today. Was just wondering if you know the source of the cholesterol.
Can I use almond flour instead?
No, I’ve not tried it with these measurements. Try my almond flour banana bread recipe instead. It’s SO GOOD!!
My husband loves these. I make them into muffins.
Delicious! Easy to make and VERY moist. Perfect banana bread recipe.
What a fantastic recipe!!!Im in NZ and didn’t have access to red mill flour. So I used a cup and 1/2 of gluten free mix and a 1/2 cup of buckwheat flour. I also used 2 duck eggs which helped to keep the buckwheat moist. It was the best gluten free baking I’ve ever had. Thanks
just made this this week and it truly is probably the most moist banana bread i’ve ever made. i used 4.5 bananas and omitted chocolate chips. i also used 1/4 cup white sugar, 1/4 cup brown sugar. it was very good, one of the better banana breads i’ve made
Fabulous !!! And Gluten free!
Delicious and moist. I even forgot to put in the milk haha
Will definitely use this recipe again, thank you!
I made this for the first time and let me just say it is amazing. It turned out moist and delicious. I had to use some King Arthur’s with the Bob’s redmill as I didn’t have enough but it still turned out wonderfully. I let the batter sit for about 10 minutes before baking so the flour could absorb some of the moisture and when done it was not gritty at all like other recipes.
do we need mixer to blend it? or we can just use spatula?
You can use a whisk or spatula if you don’t have a mixer.
This is a truly delicious gluten free bread. I am in the UK and made it using “freee” plain white flour blend made by Doves Farm. (Available in Waitrose and other supermarkets.) Made it without the chocolate chips for a slightly healthier version and love it.
Easy & pure delicious! I added walnuts and cranberries instead of chocolate chips. Made sure the consistency would turn out moist , so I added a bit of apple sauce and cinnamon…
I really enjoyed how moist this bread was! I swapped the chocolate chips for walnuts. For my taste buds I should have up’d the sugar, since I wasn’t getting any from the chocolate, but that is my preference. I would totally make this again, thank you!
I make this recipe all the time! I have celiac disease and I plan to open my own baking business. Your recipe is fantastic. I add 1/4 a cup of sour cream and 1/4 a cup of shredded Zucchini for extrea moisture.
I came across this recipe around 4 years ago when my doctor suggested I follow a gluten free diet, and still is my favorite recipe for banana bread. I no longer follow a gluten-free diet but still use this recipe because of how delicious and moist it is. The name doesn’t lie, this is the best banana bread recipe I’ve ever used and get compliments every time I bake it for my family and friends!
Perfection. Moist and delicious
The banana bread turned out amazing! Definitely a keeper.
I omitted all added sugar. The sweetness of the bananas was enough. I let the batter sit in a pan for 20 min to hydrate the flour. Turned out amazing.
I substituted 1 1/2c Almond Flour, and 1/2c Coconut flour for Red Mill.
I’ve made this a half doz times, and it’s always a bit too moist.
So i decided to look at comments. 1 thing I discovered is to bake longer,
at 325, or maybe just longer at 350.
I thought the substitute flour suggestion came from you, but upon further
investigation, i’m not sure where i got that.
I put it back in the oven, and baked some more…still a bit moist.
Is my problem the flour choice? Should i get some Red Mill?
Everyone seems to have great results. Thank you!
I highly suggest using the flour mentioned in the post. I haven’t tried making this exact recipe with other flours but I do have a coconut flour banana bread and an almond flour banana bread recipe so please check them out!
I cut back on the bananas to 3 and it’s much better mine was always moist with the recommended amount.
This is the second time I’ve made this bread! The first time I followed it to the ‘T’ and it was absolutely perfect–so perfect that it didn’t last very long! This time..aka tonight..I was feeling a bit under the weather while baking and realized as I was putting the batter in the pans ( I made three loaves) that I forgot the BUTTER! oof! So I did the whole shebang of mixing and adding, and popped those babies in the oven.
The loaves rose a good bit, the house smelled amazing and upon the first bite, I realized I forgot the sugar too! ha! Baking while ill is quite a challenge! I gave everyone a bite and they still loved it! No sugar except for all the ripe banana’s and it was delicious! If someone is trying to cut sugar or doesnt want to add it–give it a try!
Do you have a high altitude version of this recipe? I would love to try it. 🙂
I love this recipe but I am having an issue with the center of the bread cooking. It is still raw dough. I have made it three times and have the same issue. The fourth time, I baked in 8×8 pan. I then cut around the outside and removed that part of the bread (by the way the best I have ever tasted – perfect) and then put the center cut back into the oven for another 20 minutes. It is by no means a perfect solution but none of the bread was over cooked this way. Any ideas of what I might be doing wrong?
I’m not sure. Did you change anything in the recipe and are you using the right flour? Maybe your oven runs on a higher temp. Try lowering the oven temp by 25 degrees F and baking it a little longer.
I made it into muffins and when I say it was ✨perfect✨ I mean it!!
I’ve had issues with it not fully baking in the middle before too, and this solved it!
I didn’t have chocolate chips, but followed the directions for everything else. Moist in the center and tastes great! Will make again.
Made this for the 1st time today. I used King Author’s gluten free flour and added 1/2 cup chopped walnuts. The banana bread turned out great. Crusty on the outside and moist in chocolatey on the inside. Will make again.
By far THE best GF Banana bread recipe. I add a bit more banana. Everyone in my family, even the non GF people, love this and it is eaten up with 24 hrs of baking all the time!
Got my new SAKI bread maker and wanted to find a REALLY good gluten free banana bread recipe and came across yours!
The recipe looked simple enough so I whipped it up and added a few substitutions like using coconut sugar instead of white sugar, earth balance butter and oat milk to make it dairy free also added a cup of Fishers honey roasted chopped pecans and used measure for measure King Arthur GF flour along with a few good shakes of cinnamon and all spice. After I put it in the bread maker held my breath and waited lol. It rose up beautifully and ended up taking a good hour and 10 minutes to fully cook through because it was being cooked in a bread maker instead of an oven, the smells wafted through the house and when it was finally done I couldn’t wait for it to cool down to see how it tasted lol. The wait was worth it though because AS SOON as I bit into the spongey moist just sweet enough cake like texture I knew that it was a CLEAR WINNER!!
Relieved and BEYOND Happy with how it turned out, we brought it over our friends house for dessert and them and their kids.. and everyone absolutely LOVED IT!! It was a hit! and at the end there were only crumbs left! Lol Definitely my go to GF banana bread from now on. Turned out so perfectly sweet,nutty,moist and light!
I actually have more bananas to use up! So am planning on making another batch and doubling the recipe since it can hold a 3 lb loaf 🤗😋😄💜
Finally an Easy breezy recipe for truly THE BEST Gluten Free Banana bread you will ever eat
If I could name how good and true this recipe is, it would be.. PERFECTION!!🥰
Thanks for taking the time to leave a detailed review and I’m so happy you enjoyed the banana bread!