gluten free banana bread recipe
The Best gluten free banana bread recipe
What I love most about this recipe is how adaptable it is. You can toss in walnuts, chocolate chips, or even a swirl of peanut butter if you’re feeling fancy. It’s naturally sweetened by the bananas, so you don’t need a ton of added sugar, and the almond flour keeps it light while adding a little extra protein. Plus, it’s a great way to use up bananas that are past their prime, so nothing goes to waste. My family devours it warm with a little butter, but it’s just as good cold the next day. If you’re looking for a gluten-free banana bread that actually tastes like the real deal, this is the one.
Gluten-Free Banana Bread
A moist and flavorful banana bread that’s completely gluten-free. Perfect for breakfast, snacks, or dessert, this recipe uses ripe bananas and a blend of gluten-free flours for a delicious treat.
🥘Ingredients
- 1 ½ cups gluten-free all-purpose flour (with xanthan gum)
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 3 ripe bananas, mashed (about 1 ½ cups)
- ⅓ cup melted coconut oil or butter
- ½ cup maple syrup or honey
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup chopped walnuts or pecans
- ½ cup dairy-free chocolate chips
- 1 tbsp chia seeds
👨🍳Directions
-
1
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with coconut oil or line it with parchment paper. -
2
In a large mixing bowl, whisk together the gluten-free flour, baking soda, salt, cinnamon, and nutmeg until well combined. -
3
In a separate bowl, mash the ripe bananas with a fork until smooth. Add the melted coconut oil, maple syrup, eggs, and vanilla extract. Mix until fully combined. -
4
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing. Fold in any optional add-ins like nuts or chocolate chips. -
5
Transfer the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. -
6
Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
🔧Equipment
- Mixing bowl
- Whisk
- Fork or potato masher
- 9×5-inch loaf pan
- Parchment paper
- Oven
- Toothpick (for testing doneness)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Gluten-Free Banana Bread Works
❓ Frequently Asked Questions About Gluten-Free Banana Bread
1. Can I make this gluten-free banana bread recipe without eggs?
Yes! You can substitute eggs in this recipe with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg), applesauce (¼ cup per egg), or a commercial egg replacer. Keep in mind that the texture may vary slightly depending on the substitute you choose.
2. What gluten-free flour blend works best for banana bread?
A 1:1 gluten-free baking flour blend (like Bob’s Red Mill or King Arthur) works well for banana bread. If you prefer to make your own blend, combine rice flour, tapioca starch, and potato starch for a light texture. Avoid using almond or coconut flour alone, as they require different ratios.
3. Why did my gluten-free banana bread turn out dense or gummy?
Gluten-free banana bread can become dense if the batter is overmixed, the bananas are too ripe (adding too much moisture), or if the flour blend lacks xanthan gum (which helps with structure). Let the batter rest for 10–15 minutes before baking to improve texture.
4. Can I add mix-ins like nuts or chocolate chips to this recipe?
Absolutely! Fold in ½ to ¾ cup of chopped walnuts, pecans, or dairy-free chocolate chips after mixing the wet and dry ingredients. For extra flavor, toss nuts in a little gluten-free flour to prevent them from sinking to the bottom.
5. How should I store gluten-free banana bread, and how long does it last?
Store the bread in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. For longer storage, slice and freeze for up to 3 months. Reheat slices in the microwave or toaster for a fresh-baked taste.
