Gluten-Free Banana Bread Recipe

Name: Gluten-Free Banana Bread Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 1 loaf
Ingredients: 4 ripe bananas; 1/3 cup melted coconut oil; 1/2 cup honey or maple syrup; 2 large eggs; 1 teaspoon vanilla extract; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 1/2 cups gluten-free flour blend; Optional: 1/2 cup chopped walnuts or chocolate chips

Highlighted under: Baked Meals

I absolutely love baking, and this Gluten-Free Banana Bread recipe has become a staple in my kitchen. It’s moist, flavorful, and incredibly easy to make. The ripe bananas provide natural sweetness, while the gluten-free flour blend ensures that everyone can enjoy a slice. Whether you’re gluten intolerant or just looking for a healthier option, this banana bread is perfect for breakfast or a tasty snack. Plus, it fills my home with an irresistible aroma that makes everyone eager to dig in!

Created by

Odette Fairbanks

Last updated on 2026-01-05T18:57:34.541Z

When I first decided to try my hand at gluten-free baking, I was skeptical about how the texture would turn out. However, this banana bread has proven me completely wrong! With just the right mix of gluten-free flour, the bread remains moist and fluffy, just like traditional versions. I love adding a sprinkle of cinnamon for a warm, comforting flavor.

One important tip I learned along the way is to use very ripe bananas; their sweetness enhances the flavor without needing too much added sugar. This simple trick makes a world of difference in achieving that delightful homemade taste!

What You'll Love About This Recipe
Deliciously moist and flavorful
Easy to make with simple ingredients
Perfect for breakfast, snacks, or dessert

Choosing Your Bananas

When baking banana bread, the ripeness of your bananas is crucial. You want them to be very ripe, almost blackened, as this brings out their natural sugars and enhances the flavor of the bread. If your bananas are not ripe enough, consider placing them in a paper bag at room temperature for a day or two. Alternatively, you can speed up the process by placing them in an oven at a low temperature for about 15-20 minutes, which will soften them and help develop that sweetness.

Choosing the right type of bananas can also have an impact on the final product. While Cavendish bananas are commonly used, experiment with different varieties such as Red Dacca or Lady Finger bananas for a unique twist. Each type brings its flavor profile, which can subtly change the outcome of your banana bread, giving you an opportunity to customize the taste.

Understanding Your Flour Blend

Using a gluten-free flour blend is essential in this recipe, as it provides the necessary structure without the gluten found in conventional flour. Look for blends containing a mix of rice flour, tapioca flour, and potato starch, as these will yield a light and fluffy texture. Avoid single flour types like almond or coconut flour unless you're comfortable experimenting, as they might drastically change the consistency of your banana bread.

If you don’t have a gluten-free blend on hand, you can create your own by combining one part almond flour with one part coconut flour and a third part tapioca flour. This mixture will help create a balance of moisture and texture, but remember that the bread might turn out denser than when using a pre-made blend, so don’t be discouraged by a slightly different outcome.

Storing and Freezing Banana Bread

After baking, allow your banana bread to cool completely on a wire rack to prevent moisture build-up, which can lead to sogginess. Once cooled, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to three days. For longer storage, consider freezing your banana bread. Slice it beforehand, as this makes it easier to grab just what you need without thawing the whole loaf.

When freezing, wrap each slice in plastic wrap and then place them in a freezer-safe bag to prevent freezer burn. The banana bread can be frozen for up to three months. To enjoy it later, simply remove a slice and thaw it at room temperature, or pop it in the toaster for a warm, toasty treat that maintains its delightful moisture.

Ingredients

Gather these ingredients before you start cooking:

Ingredients

4 ripe bananas
1/3 cup melted coconut oil
1/2 cup honey or maple syrup
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups gluten-free flour blend
Optional: 1/2 cup chopped walnuts or chocolate chips

Make sure to measure the ingredients accurately for the best results!

Instructions

Follow these simple steps to bake your banana bread:

Preheat the oven

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.

Mash the bananas

In a large mixing bowl, mash the ripe bananas until smooth. A fork or potato masher works perfectly.

Mix wet ingredients

Add the melted coconut oil, honey (or maple syrup), eggs, and vanilla extract to the mashed bananas. Mix until well combined.

Combine dry ingredients

In a separate bowl, whisk together the gluten-free flour, baking soda, and salt.

Combine mixtures

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

Add optional ingredients

If using, fold in the walnuts or chocolate chips.

Bake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.

Cool and serve

Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Enjoy your deliciously moist banana bread!

Pro Tips

For a richer flavor, try adding a teaspoon of cinnamon or nutmeg to the batter before baking.

Troubleshooting Common Issues

If your banana bread turns out too dense, it may have been overmixed in the combining process. When mixing the wet and dry ingredients, stir just until incorporated; a few lumps are perfectly fine. Another reason could be using too much flour. Always spoon flour into the measuring cup instead of scooping, which can lead to an over-packed measurement.

On the other hand, if your bread doesn't rise or seems undercooked in the center after the suggested baking time, your oven might be running cooler than expected. An oven thermometer can help ensure accuracy in your baking temperatures. Additionally, if you find the edges browning too quickly, consider using a piece of aluminum foil to shield the loaf halfway through the baking time.

Serving Suggestions

This gluten-free banana bread can be served plain for a classic breakfast or snack, but there's plenty of room for creativity! Spread a thin layer of almond butter or cream cheese for added flavor, or serve warm with a scoop of your favorite ice cream for a dessert option. For a delightful twist, top slices with a drizzle of honey or a sprinkle of cinnamon sugar before serving.

Consider pairing your banana bread with a warm cup of tea or coffee for a cozy comfort food experience. If you have any leftover bread, toast it lightly for an additional layer of texture, then add a butter or spread of choice. Feel free to get adventurous by adding toppings like fresh berries or a dollop of yogurt for a more filling breakfast!

Flavor Variations

One of the joys of baking banana bread is the endless opportunities for customization. Try adding spices like nutmeg or pumpkin spice for a seasonal twist. Incorporating 1/2 teaspoon of cinnamon can bring a warm, aromatic flavor that complements the bananas wonderfully. If you want to elevate the sweetness and richness, consider mixing in some dried fruits, such as cranberries or raisins.

For chocolate lovers, enhancing your banana bread with cocoa powder is a fantastic option. Substituting 1/4 cup of gluten-free flour for unsweetened cocoa creates a delicious chocolate banana bread that is sure to impress. Remember, if adding additional ingredients, you may need to adjust the baking time slightly as they can add moisture to the batter.

Questions About Recipes

→ Can I freeze gluten-free banana bread?

Yes, wrap individual slices in plastic wrap and then place them in a zip-top freezer bag. They will keep well for up to 2 months.

→ What can I substitute for honey?

You can use maple syrup, agave syrup, or any other liquid sweetener in equal amounts.

→ Can I use other flours?

Yes, but make sure to use a gluten-free flour blend that includes xanthan gum or add xanthan gum separately according to the package instructions.

→ How do I know when my banana bread is done?

Insert a toothpick in the center; it should come out clean or with just a few crumbs attached, but no wet batter.