Gluten Free Banana Bread
Gluten Free Banana Bread

This easy banana bread is moist and delicious — and coincidentally gluten-free. With this easy recipe and your favorite gluten-free flour, no one will tell the difference.

I have been gluten free for over 15 years. When I’m craving something, I don’t want a version that “tastes good because it’s gluten-free.” I want it to be as good as the original, and this banana bread delivers! It’s soft and moist with a simple banana flavor enhanced only by a hint of vanilla.

Tips for successful gluten-free baking

When a gluten-free bread or baked item doesn’t taste quite right, it’s usually because of the texture.

Gluten is an elastic protein found in wheat (and barley and rye) that provides structure and a satisfying chewiness. Without them, gluten-free baked goods have the potential to be dense, crumbly, and disappointing even when the flavor is right. But they don’t have to be!

With the right recipe, you can end up with a final product that is just as good, or dare I say better, than the gluten-filled version. The best candidates for an easy gluten-free conversion are recipes that don’t rely on the structure and chewiness that gluten provides.

Banana bread is a perfect example. It gets its Moisture from the mashed bananas, texture from the egg and chewiness from the melted butter– the flour accounts for less than 50 percent of what is needed to make this bread!

Not to mention that one of the pitfalls of making gluten-filled baked goods is over-mixing the batter. This causes the gluten to develop and creates an uncomfortable toughness. That’s no problem with our gluten-free dough.

What is the best gluten free flour?

Years ago, gluten-free baking required making different combinations of grains and ingredients.

There are many brands these days that offer fantastic all-purpose gluten-free blends. My current favorite is King Arthur’s Measure for Measure Gluten Free Flour. I also love Cup4Cup Multipurpose Gluten Free Flour (note that it contains milk) and Bob’s Red Mill 1-to-1 Gluten Free Baking Flour.

However, one-to-one gluten-free flours should serve as an equivalent substitute for standard flour It’s always a good idea to check the fine print on your gluten-free flour to ensure you don’t have to mix additional ingredients like xanthan gum.

Banana Bread Swaps and Substitutions

If you’re looking for a classic banana bread, this is it. But if you want to spice it up, the sky’s the limit!

  • Add some mix-ins: You can add 1 teaspoon cinnamon and 1/2 teaspoon nutmeg, 1/2 cup walnuts or pecans, and/or 1/2 cup chocolate chips
  • exchange sugar: You can also adjust the amount of sugar to your liking and even swap out one sugar for another. Try raw or brown sugar for an added caramel-like flavor.
  • Make it dairy free: If you’re dairy-free and avoiding butter, use equal parts coconut, olive, or vegetable oil instead.

Store and freeze banana bread

It’s best to keep banana bread covered on your countertop. It should last up to 5 or 6 days, but it’s best within the first 3 to 4 days. It’s still perfectly edible after day 4, but it might start to dry out.

If you don’t think you’ll use it up in time, don’t worry. Freezing banana bread is easy.

Try these incredible banana bread recipes

  • Vegan Banana Bread
  • Banana bread with cream cheese
  • Chocolate Banana Bread
  • Jamaican Banana Bread
  • banana bread
  • Peanut Butter Chocolate Chip Banana Bread


Check out this delicious gluten free banana bread recipe

Gluten Free Banana Bread

preparation time
10 mins

cooking time
55 minutes

total time
65 minutes

8 servings

1 bread

Make sure you use soft, overripe bananas that are anywhere from freckled to completely brown. I like to leave a few lumps in when pureeing, similar to chunky applesauce.


  • 3 to 4 Middle overripe bananaspureed (1 1/2 cups)

  • 1/3 Cup unsalted buttermelted

  • 3/4 Cup granulated sugar

  • 1 big eggbeaten

  • 1 teaspoon vanilla extract

  • 1 1/2 cups Gluten free all purpose flour

  • 3/4 teaspoon baking soda

  • 3/4 teaspoon baking powder

  • 1/2 teaspoon Salt


  1. Preheat oven to 350°F.
  2. Prepare the loaf pan:

    Generously grease an 8×4-inch loaf pan with cooking spray.

  3. Mix the wet ingredients:

    In a large mixing bowl add mashed bananas and stir in melted butter, sugar, egg and vanilla.

  4. Mix the dry ingredients and combine:

    In a smaller bowl, add flour, baking soda, baking powder, and salt. Whisk to combine. Add the flour mixture to the wet ingredients in the larger bowl and stir until fully combined. (Note that it gets slightly lumpy because of the mashed banana pieces.)

  5. Bake:

    Pour the batter into the prepared loaf pan, scraping out the bowl for support. Bake for 50 minutes to 1 hour or until a tester comes out clean.

  6. Surcharge:

    Allow to cool on a wire rack for at least 15 minutes before removing the bread from the pan. Allow to cool completely before slicing and serving.

nutritional information (per serving)
288 calories
9g Fat
50g carbohydrates
4g protein
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Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!