This gluten free banana bread recipe is everything banana bread should be: moist, naturally sweet, and simple to make. You don’t need any fancy mixers or complicated ingredients just ripe bananas, pantry staples, and a reliable gluten-free flour blend. Whether you’re baking for dietary needs or just want a loaf that won’t fall apart, this recipe gets it right every time. In this article, you’ll get the full recipe, my favorite tips from years of baking, and answers to common questions. If you’ve been looking for a dependable banana bread that just happens to be gluten-free, this one’s for you.
Table of Contents
Gluten Free Banana Bread Recipe
The Story Behind This Gluten Free Banana Bread Recipe
Why This Recipe Matters to Me
My name’s Harper Ava, and for me, food is more than fuel it’s memory, connection, and storytelling. I remember one autumn evening after hosting a supper club in the hills outside Asheville. A guest placed a paper-wrapped loaf on my counter and simply said, “Thought you might like this.” When I sliced into it the next morning, I was hit with warm banana and vanilla. It was gluten-free, and yet it tasted like the kind of comfort food I grew up with in Midwestern diners.
That one slice inspired me to make my own version. I wanted something soul-satisfying but simple. After many test batches in my small kitchen, this gluten free banana bread recipe became a staple. It doesn’t try to be trendy. It’s just a solid, honest loaf that works moist in the middle, slightly crisp on the edges, and packed with banana flavor.
I’ve baked it for neighbors, taken it to book clubs, and wrapped slices for hiking snacks along the Blue Ridge. And every time, I’m reminded that good food doesn’t have to be complicated. It just has to feel like home.
If you enjoy recipes with history and heart, you might also love my sweet potato brownies or these nostalgic gluten-free cupcakes both rich in flavor, both rooted in stories.
What Makes This Banana Bread Gluten-Free and Great
The secret to this loaf’s success is choosing the right flour. I use a gluten-free all-purpose blend that already includes xanthan gum. That’s what helps the loaf hold together instead of crumbling apart. If your blend doesn’t include it, just add 1/4 teaspoon yourself.
The bananas need to be deeply ripe dark-skinned and soft. That’s where the natural sweetness comes from, and it’s what gives the bread that familiar dense-moist texture without relying on extra oil. Melted unsalted butter brings richness, but you can swap it out if needed.
Eggs and vanilla round out the flavor while helping everything bind together. The baking soda reacts with the acidity in the bananas to give the loaf its lift. Every ingredient has a role, and when they come together, they create something special.
Gluten Free Banana Bread Recipe
Ingredients
- 2 –3 very ripe bananas mashed
- 1 teaspoon baking soda
- 1/3 cup unsalted butter melted (or olive oil/vegan butter for dairy-free)
- 3/4 cup granulated sugar
- Pinch of salt
- 2 large eggs beaten (or flax/chia eggs for egg-free)
- 1 teaspoon pure vanilla extract
- 1 1/2 cups gluten-free all-purpose flour with xanthan gum
- 1/4 teaspoon xanthan gum only if your flour blend doesn’t include it
Instructions
- Preheat oven to 350°F (175°C) and spray a 4×8-inch loaf pan with nonstick spray or line with parchment.
- In a large mixing bowl, mash bananas until smooth.
- Stir in baking soda and let it react with the bananas.
- Mix in melted butter until combined.
- Add sugar, salt, eggs, and vanilla; stir until smooth and glossy.
- Fold in gluten-free flour and xanthan gum (if needed). Do not overmix.
- Pour batter into the prepared pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick in the center comes out clean.
- Cool 15 minutes in the pan, then transfer to a wire rack. Slice once completely cooled.
Notes
- Use very ripe bananas for best sweetness and moisture.
- Fold in chocolate chips, nuts, or berries for variations.
- For dairy-free, replace butter with olive oil or vegan butter.
- Store tightly wrapped at room temperature for 3 days, in the fridge for 1 week, or freeze up to 3 months.
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Nutrition (per slice, 10 slices):
- Calories: 210 kcal
- Carbohydrates: 32 g
- Sugar: 14 g
- Fiber: 3 g
- Protein: 4 g
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Cholesterol: 48 mg
- Sodium: 213 mg
How to Bake the Perfect Gluten Free Banana Bread Recipe
Ingredient Breakdown and Why Each One Matters
Every item in this gluten free banana bread recipe has a purpose. Here’s what each ingredient does:
- 2–3 overripe bananas – The darker, the better. They add natural sweetness, moisture, and structure.
- 1 teaspoon baking soda – Reacts with banana acidity to help the loaf rise without baking powder.
- 1/3 cup unsalted butter (melted) – Adds richness and tenderness. For dairy-free, use olive oil or vegan butter.
- 3/4 cup granulated sugar – Balances banana sweetness and helps create that golden crust.
- Pinch of salt – Enhances overall flavor, making sweet notes pop.
- 2 large eggs (beaten) – Bind the batter and create structure and softness.
- 1 teaspoon pure vanilla extract – Gives it that homemade aroma and warm flavor.
- 1 1/2 cups gluten-free all-purpose flour (with xanthan gum) – The foundation of the bread. Keeps it light but stable.
- 1/4 teaspoon xanthan gum – Only add this if your flour doesn’t already include it.
Looking for more trustworthy gluten-free basics? Try my popular gluten-free bread recipe or this irresistible banana pudding ice cream for a chilled treat.
Step-by-Step Instructions for Foolproof Results
Follow these steps closely to get moist, fluffy banana bread without any guesswork:
- Preheat the oven to 350°F and spray a 4×8-inch loaf pan with nonstick spray or line with parchment paper.
- In a mixing bowl, mash the bananas until very smooth. Avoid chunks—they cause wet pockets.
- Stir in the baking soda right away so it reacts with the banana acidity.
- Add the melted butter, then stir until well combined.
- Mix in the sugar, salt, eggs, and vanilla extract until the batter becomes glossy and unified.
- Gently fold in the gluten-free flour (and xanthan gum if needed). Mix just until the batter is smooth—don’t overmix.
- Pour batter into the prepared loaf pan and tap the pan on the counter to remove air bubbles.
- Bake on the center rack for 50–60 minutes. Start checking at 50 minutes. A toothpick in the center should come out clean.
- Cool in the pan for 15 minutes, then transfer the loaf to a wire rack to cool completely before slicing.
This method ensures a golden, moist gluten free banana bread recipe that holds its shape and slices beautifully every time.
Customizing This Gluten Free Banana Bread Recipe
Making It Dairy-Free and Egg-Free
One of the best things about this gluten free banana bread recipe is how adaptable it is. Whether you’re dairy-free, egg-free, or just like experimenting, it handles substitutions beautifully.
Dairy-Free Options:
- Swap the 1/3 cup butter with olive oil, melted coconut oil, or vegan butter.
- Add a splash of dairy-free milk if your batter seems too thick oat or almond milk work well.
Egg-Free Swaps:
- Flax egg: Mix 1 tablespoon flaxseed with 3 tablespoons water per egg.
- Chia egg: Use the same method as flax, for added fiber and a light texture.
- Applesauce: 1/4 cup per egg adds moisture and natural sweetness.
These simple swaps let you keep the gluten free banana bread recipe intact while accommodating dietary needs. It’s one of the reasons I bake this loaf again and again easy to adapt, always satisfying. You can see similar flexibility in my cheesy garlic butter rollups and soft, melt-in-your-mouth cloud cake recipe.
Creative Twists to Make It Your Own
This gluten free banana bread recipe is more than a classic it’s a base you can make your own.
Flavor Boosters:
- Chocolate chips
- Chopped walnuts or pecans
- A sprinkle of cinnamon or nutmeg
Fun Mix-Ins:
- Blueberries or raspberries
- Cocoa powder for a chocolate loaf
- Shredded coconut for tropical flavor
Form Options:
- Mini loaves
- Muffins
- Bundt-style banana bread
Toppings to Try:
- Sliced banana on top before baking
- Cinnamon-sugar crust
- Simple glaze after cooling
Each version still holds the integrity of the gluten free banana bread recipe, while letting you explore your own twist.
Baking Tips, Storage & Freezing for Lasting Freshness
How to Store, Reheat, and Freeze Properly
This gluten free banana bread recipe holds up beautifully if it lasts more than a day in your kitchen. To make sure it stays fresh, here’s how to store and enjoy it later.
Room Temperature Storage:
- Let the loaf cool completely.
- Wrap it tightly in plastic wrap or foil.
- Keep it at room temp for up to 3 days in a cool, dry area.
Fridge Storage:
- Wrap slices or the whole loaf in plastic or a reusable container.
- Store in the fridge for up to 1 week.
- Bring to room temp or warm briefly in the microwave before serving.
Freezing Instructions:
- Let the loaf cool entirely.
- Wrap individual slices or the entire loaf in plastic wrap, then place in a freezer-safe bag.
- Store for up to 3 months.
- Thaw at room temperature, or heat slices in the microwave for 30–45 seconds.
Reheating Tips:
- Warm in the oven at 300°F for 10 minutes to restore crust.
- A quick reheat brings this gluten free banana bread recipe back to life microwave slices for 15–30 seconds.
This gluten free banana bread recipe doesn’t dry out quickly like many gluten-free baked goods, especially if stored properly. The texture stays soft and satisfying, even days later.
You can use similar storage methods for my Dubai chocolate cookies and buttery grilled salmon on plank cedar if you’re prepping meals ahead.
FAQs and Final Tips from My Kitchen
A few helpful notes to make sure every bake is a success with this gluten free banana bread recipe:
- Don’t rush the cooling: Let it rest fully before slicing. This helps the crumb set and prevents breakage.
- To check doneness: Use a toothpick in the center, or better, a thermometer. The loaf is done at 200°F internal temp.
- Use ripe bananas only: Under-ripe fruit won’t deliver sweetness or proper moisture.
- Avoid overmixing: Stir gently once flour is added. Overworking the batter can lead to a gummy loaf.
This recipe is reliable, but a few small details like proper measuring, cooling, and storage make all the difference.
And don’t be afraid to experiment. That’s how I developed this gluten free banana bread recipe in the first place.
Conclusion
This gluten free banana bread recipe is one of those rare recipes that’s both dependable and adaptable. Whether you’re baking for allergies, sharing with friends, or just want something comforting and easy, this loaf has you covered. This gluten free banana bread recipe comes together with simple ingredients and no special equipment, and delivers that classic banana bread texture you know and love moist, golden, and deeply flavorful.
Over the years, I’ve returned to this recipe again and again. It fits right into my kitchen philosophy: respect the ingredients, trust your instincts, and always taste as you go. Bake it straight, add your favorite mix-ins, or turn it dairy-free it’s all yours to make.
Now that you’ve got a solid loaf under your belt, you might enjoy exploring more of my gluten-free favorites like sweet potato brownies or gluten-free cupcakes for your next bake.
Happy baking and don’t forget, banana bread always tastes better the next day.
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Frequently Asked Questions
How to Make Baked Goods Gluten-Free?
To make baked goods gluten-free, start by using a gluten-free all-purpose flour that contains xanthan gum or add 1/4 teaspoon yourself. This helps mimic the elasticity and structure that gluten normally provides. Avoid overmixing, as gluten-free batters are more delicate. Use ingredients that provide moisture like ripe bananas or applesauce to prevent dry or crumbly textures. Always check labels on baking powder, flavorings, and mix-ins to make sure they’re certified gluten-free.
Can I Make This Gluten Free Banana Bread Dairy-Free?
Yes, this gluten free banana bread recipe can easily be made dairy-free. Replace the melted butter with equal parts olive oil, melted coconut oil, or plant-based butter. These substitutes still create a rich, tender loaf without changing the flavor too much. If the batter feels stiff, add a tablespoon of dairy-free milk to loosen it slightly before baking.
How Do You Know When Banana Bread Is Done Baking?
Your gluten free banana bread recipe is fully baked when a toothpick inserted in the center comes out clean or nearly clean or with just a few moist crumbs. For more accuracy, you can also use a kitchen thermometer the loaf is fully baked when the center reaches 200°F. Another sign: the top will be golden brown and may crack slightly down the middle, which is perfectly normal.
What Can I Use Instead of the Shortening?
This gluten free banana bread recipe doesn’t use shortening, but if you’re adapting a version that does, you can replace shortening with melted butter, olive oil, or plant-based alternatives. Each option will slightly change the texture oil makes it extra moist, while butter adds richness and flavor. Just use the same amount as this gluten free banana bread recipe calls for when swapping out shortening.