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.
This was the 1st time I have ever made banana bread and it being gluten free too was awesome. It turned out the best I’ve ever had and the family loved it. They said it did not taste like any of the other gluten free things I have made
Love this recipe!!
Don’t know what i did wrong because the butter was almost dripping from the bread
omgosh! Unbleivably good!!! So moist! I used about 1 c coconut flour within the gluten free flour.. Made a double batch. added 1 tsp cinnamon. One with walknuts, one w/out! Hope they last til Chriatmas!!!
So so good. I used King Arthur’s 1:1 GF flour. I don’t even use Bob’s Red Mill anymore because of how many issues I’ve had baking with it recently. I wound up having to bake my loaf for about 65-70 mins instead. All I did was watch it in 5 min increments after the 50 min mark until my toothpick was clean. I absolutely love this recipe!
Just made this following the recipe exactly and it turned out perfectly!! Thank you for a great recipe
This is my go to banana bread recipe. Even my family members who are able to eat gluten love this recipe!! I do need to cook it for 60 minutes or it’s still a little too wet in the center. I also add chopped walnuts and cinnamon to this recipe just out of personal preference. I should also note that I use GF baking mix for this recipe in lieu of the flour/salt/baking soda/baking powder. It’s what I keep in the pantry vs the GF flour. It still works like a charm! I highly recommend this recipe and am so glad I found it! 10/10.
Can it be made just plain without the chocolate chips?
This is the best gluten free banana bread I’ve ever had
Perfect gf recipe. Impressive!
My daughter Loves Banana bread and this was my first attempt at baking GF after her celiac diagnosis. And all I can say is WOW! This is a super moist tasty recipe I substituted for oat milk & used Trader Joe’s 1-1 gf flour with coconut palm sugar – I divided the batter into 4 mini loaf pans added chocolate chips to 2 pans, blueberries to another and left one plain. She loved it! 😊
How long do you cook the mini loaves?
Tried to cut this recipe in half since I only had 2 bananas and its super wet, not breadlike really. Bummed
I used semi sweet chocolate chunks and walnuts. Sprinkled cinnamon and pink sea salt on top .. so delicious! What is the best way to store ?
Hi, your total time should be 65 minutes. But yes it tastes great, real moist. Loving it. Thank you
This cake was incredible! Thank you for this great recipe 🙂
The absolute best gluten free banana bread recipe. I used Pamelas Pancake and Baking Mix because it was what I had on hand. Delicious!
Okay, this is my new favorite banana bread recipe. Made mine dairy, soy, and egg yolk free as well due to my own personal sensitivities, used almond milk, soy-free margarine, and Egg Beaters eggs and it still came out super moist and so flavorful. Fantastic.
We subbed coconut oil for the butter and Coconut/Almond coffee creamer for the milk. We also added walnuts. It was delicious. Thank you for posting.
Question about storage – it’s just 2 of us so it takes us a while to get through a loaf – should I slice and freeze slices?
Yes, you should definitely slice and freeze it. You don’t even need to slice it. Just put half the loaf in the freezer and take out and thaw in the refrigerator overnight. It’s a sturdy bread/cake and by far my favorite gf recipe.
I just made this dairy free, substituting with oat milk and coconut oil and it came out great!
Hi! For the banana 4-5 bananas or 1 1/2 cup, what would the weight measurements be? Thank you!
I make this bread weekly to bring joy to my teenage daughter beset with food sensitivities. I swap the eggs for flax eggs, coconut sugar instead of cane, oat milk instead of regular and gluten free flour. It is fantastic even with all those changes. I now claim 1/2 of the loaf as my own and always wish I had more.
Can almond flour be used instead of gluten free flour?
I love this recipe. I use 1 & 1/2 cup almond flour with 1/2 cup of Coconut flour to make up the 2 cups. I also use Monkfruit for the sugar and Choc Zero chocolate chips and some walnuts to make this bread. ABSOLUTELY DIVINE. Sugar Free, Gluten Free, Goodness.
Ia it possible to substitute coconut oil and how much, instead of butter
Hi there,
A friend made this for me recently, and it was absolutely delicious. She sent me the recipe, and I was wondering if a sugar substitute could be used, as I try to avoid sugar as much as possible. Has anyone tried this? Thanks!
Can this be made in bread machine?
I don’t have loaf pan, could I use 8″x8″ glass baking dish? If so, what do you think baking time would be?
You can use an 8×8 pan but you would need to keep an eye on the bake time as it would be around 30 minutes.
I have been making this gluten free banana bread for almost 5 years! It’s a winner for sure! It took me all this time to post a review, but I definitely wanted to give it a 5 star rating! I make it exactly as the recipe shows and it always comes out amazing. I am on the only gluten free person in the house, but my boys 12 & 16 gobble it up too! You can’t tell that it’s gluten free at all. Sometimes I just sprinkle walnuts on the top of one side and chocolate chips on the other top half (for the boys). Always delicious with cream cheese. Thanks so much for sharing this recipe!! Love it! Always come back to it!
Absolutely delicious! Very simple to make end it tasted just like my mom’s original banana bread which I have missed terribly since I was diagnosed with celiac disease
My go to – but substituting pecans and walnuts for chocolate chips and I’m using KAF One-to-One GF Flour. Can’t go wrong! Everyone loves this recipe.
We made this using Cup for Cup gluten-free flour blend, minus the chocolate chips. Delicious and very moist! Nice rise on the bread too.
I’m not a baker but I tried this recipe and this banana bread is absolutely delicious. Never knew gluten free can be so moist and tasty. Thank you very much!!