Gluten Free Banana Bread Recipe: A Moist, Flavor-Packed Classic for Every Kitchen
Golden on the outside, tender on the inside, and infused with the natural sweetness of ripe bananas—Gluten Free Banana Bread Recipe has earned its place as a beloved comfort bake. Whether you’re avoiding gluten due to celiac disease, gluten sensitivity, or simply embracing a gluten-free lifestyle, enjoying a perfectly moist slice of banana bread should never feel like a compromise.
Traditional banana bread relies heavily on wheat flour for structure, but modern gluten-free baking techniques have transformed the game. With the right blend of gluten-free flours and moisture-balancing ingredients, you can achieve a loaf that’s just as soft, fluffy, and flavorful as the original—if not better. The aroma of bananas caramelizing in the oven, paired with hints of vanilla and butter, creates an irresistible treat perfect for breakfast, snacks, or dessert.
Ingredients Needed
Using high-quality, fresh ingredients makes all the difference in gluten-free baking. The table below outlines each ingredient along with its approximate calorie contribution per serving (based on 10 slices per loaf).
| Ingredient | Quantity | Approx. Calories |
|---|---|---|
| Ripe Bananas (mashed) | 3 medium | 315 kcal |
| Gluten-Free All-Purpose Flour | 2 cups | 880 kcal |
| Eggs | 2 large | 140 kcal |
| Unsalted Butter (melted) | ½ cup | 800 kcal |
| Brown Sugar | ¾ cup | 620 kcal |
| Baking Soda | 1 tsp | 0 kcal |
| Baking Powder | 1 tsp | 2 kcal |
| Vanilla Extract | 1 tsp | 12 kcal |
| Salt | ½ tsp | 0 kcal |
| Milk (or dairy-free alternative) | 2 tbsp | 20 kcal |
Step-by-Step Cooking Instructions
1: Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2: Mash the Bananas
Peel and mash the ripe bananas in a large mixing bowl until smooth. Small lumps are fine and add texture.
3: Combine Wet Ingredients
Add melted butter, brown sugar, eggs, and vanilla extract to the mashed bananas. Whisk until the mixture becomes smooth and well blended.
4: Mix Dry Ingredients Separately
In another bowl, combine gluten-free flour, baking soda, baking powder, and salt. Stir thoroughly to ensure even distribution.
5: Combine Wet and Dry Mixtures
Gradually fold the dry ingredients into the wet mixture. Add milk to loosen the batter slightly. Mix gently—overmixing can affect texture in gluten-free baking.
6: Pour and Smooth
Transfer the batter into the prepared loaf pan. Smooth the top using a spatula.
7: Bake to Perfection
Bake for 50–60 minutes. Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, it’s ready.
8: Cool Before Slicing
Allow the banana bread to cool in the pan for 10–15 minutes before transferring to a wire rack. Let it cool completely before slicing to maintain structure.
Tips for Customizing the Recipe
Gluten free banana bread offers endless possibilities for customization:
Add Texture and Flavor
- Fold in ½ cup chopped walnuts or pecans.
- Stir in dark chocolate chips for a dessert-style loaf.
- Add shredded coconut for a tropical twist.
Make It Dairy-Free
Replace butter with coconut oil or plant-based butter. Use almond, oat, or soy milk instead of dairy milk.
Lower the Sugar
Substitute half the brown sugar with maple syrup or coconut sugar for a natural sweetness.
Boost Nutrition
- Add 1 tablespoon chia seeds or flaxseeds.
- Mix in a scoop of unflavored protein powder (reduce flour slightly).
Spice It Up
Enhance flavor with 1 teaspoon cinnamon or a pinch of nutmeg.
Nutritional Information
| Nutrient | Amount per Slice |
|---|---|
| Calories | ~279 kcal |
| Carbohydrates | 38g |
| Protein | 4g |
| Fat | 13g |
| Fiber | 2g |
| Sugar | 20g |
Bananas provide potassium and vitamin B6, while gluten-free flour blends often contain added fiber depending on the brand used. Using whole-food add-ins like nuts or seeds increases protein and healthy fat content.
Serving Suggestions
Warm slices taste incredible when lightly toasted and spread with:
- Almond or peanut butter
- A drizzle of honey
- Cream cheese (or dairy-free alternative)
- Greek yogurt and fresh berries
Pair a slice with coffee for breakfast or enjoy it alongside herbal tea as an afternoon snack. For dessert, serve slightly warmed with a scoop of vanilla ice cream.
Gluten free banana bread also freezes beautifully. Wrap individual slices tightly and store for up to three months—perfect for meal prepping.
Gluten Free Banana Bread: A Moist, Flavor-Packed Classic for Every Kitchen
10 slices
servings10
minutes50
minutes279
kcalIngredients
3 medium ripe bananas, mashed
2 cups gluten-free all-purpose flour (with xanthan gum)
2 large eggs
½ cup unsalted butter, melted (or coconut oil for dairy-free)
¾ cup brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
½ teaspoon salt
2 tablespoons milk (or dairy-free alternative)
Optional Add-ins:
½ cup chopped walnuts, pecans, or chocolate chips
Directions
- Preheat Oven: Preheat to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
- Mash Bananas: In a large bowl, mash bananas until smooth.
- Mix Wet Ingredients: Add melted butter, brown sugar, eggs, and vanilla extract. Whisk until combined.
- Combine Dry Ingredients: In a separate bowl, mix gluten-free flour, baking soda, baking powder, and salt.
- Combine Mixtures: Gradually fold dry ingredients into wet mixture. Add milk and stir gently until just combined. Do not overmix.
- Add Extras (Optional): Fold in nuts or chocolate chips if using.
- Bake: Pour batter into prepared pan and smooth the top. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Recipe Video
Notes
- Use Overripe Bananas: Deeply speckled or fully brown bananas deliver the best natural sweetness and moisture. The riper the banana, the richer the flavor.
Choose the Right Gluten-Free Flour: A high-quality gluten-free all-purpose blend that already contains xanthan gum works best. If your blend does not include a binder, add ½ teaspoon xanthan gum to improve structure.
FAQs
1. Can I make gluten free banana bread without a gluten-free flour blend?
Yes, but results may vary. A high-quality gluten-free all-purpose flour blend usually contains a mix of rice flour, starches, and binding agents like xanthan gum. If you create your own blend, make sure to include a binder (such as xanthan gum or psyllium husk) to help mimic gluten’s structure and prevent a crumbly texture.
2. Why is my gluten free banana bread dense or gummy?
Dense or gummy banana bread often results from:
- Using too much banana
- Underbaking
- Overmixing the batter
- Not enough leavening agents
Measure ingredients carefully and bake until a toothpick inserted in the center comes out clean or with a few moist crumbs.
3. How ripe should bananas be for the best flavor?
Very ripe bananas with brown spots work best. Overripe bananas are sweeter, softer, and easier to mash, which improves both flavor and moisture in the bread.
4. Can I make this recipe dairy-free?
Absolutely. Replace butter with coconut oil or plant-based butter, and use almond, oat, or soy milk instead of regular milk. The texture will remain moist and tender.
5. How do I store gluten free banana bread?
Store the bread in an airtight container at room temperature for up to 3 days. For longer storage:
- Refrigerate for up to 1 week
- Freeze individual slices for up to 3 months
Wrap slices tightly before freezing to prevent freezer burn.
Conclusion
Moist, tender, and naturally sweet, gluten free banana bread proves that gluten-free baking can be both simple and satisfying. Thoughtful ingredient choices, proper mixing techniques, and a little patience during cooling create a loaf that rivals any traditional recipe.
From customizable add-ins to nutritional benefits and easy storage options, this versatile recipe fits effortlessly into busy lifestyles.
