This gluten-free banana bread recipe is a great way to use those overripe bananas you’ve got on the counter. It’s easy to make and the loaf comes out moist and tender. The recipe calls for butter but there’s a dairy-free option included too!
Banana bread was my favorite childhood treat. My mom made it a lot. I’d barely wait for the loaf to cool before gobbling down a slice. She had a funny habit of removing it from the pan and letting it cool on its side. I’d watch until there was no steam coming from it. Then I’d pounce.
Her bread was moist, sweet, and really flavorful. It inspired this gluten-free version. I think I first developed it 25 years ago. Which seems impossible! But it’s true.
Over the years, the recipe changed a little. Today gluten-free flour blends are both easy to find and high quality－two things that weren’t always true. The recipe now calls for a blend, instead of individual flours.
And, as always, it makes a perfect loaf of banana bread. I wouldn’t have it any other way.
Ingredients
Here’s what you need to make this. The key, just like with gluten-free banana muffins and gluten-free banana cake, is to use over- ripe bananas.
- Bananas. Use over-ripe bananas that are dark brown or almost black. The darker the bananas, the sweeter and more flavorful the banana bread.
- Gluten-Free Flour Blend. This recipe was developed with Bob’s Red Mill gluten-free baking flour. All gluten-free flours and blends behave differently. If you use a different flour, the texture of the bread might change.
- Sugar. Granulated sugar adds sweetness.
- Butter. I make my gluten-free banana bread with butter because I prefer the flavor. If you’re dairy-free, use a dairy-free butter replacement. The recipe works great when made dairy-free.
- Eggs. The two eggs in the recipe add structure and help give the banana bread a delicate texture.
- Vanilla. Adds flavor.
- Baking Powder and Baking Soda. They help the loaf to rise.
- Salt. Enhances all the other flavors.
Variations
Love chocolate chips, nuts, or dried fruit in your banana bread? Me too! Use up to 1 cup of your favorites.
How to Make Gluten-Free Banana Bread
If you’ve never made a gluten-free banana bread before, here’s what you need to know. As always, the full recipe is included below. Have fun!
Step One: Mash the Bananas.
Use a small bowl for this step. You can use a fork, potato masher or handheld mixer. I like to leave a few lumps. They add a nice texture to the bread.
Step Two: Make the Batter.
- Combine the gluten-free flour with the baking powder, baking soda, and salt in a medium bowl. Set this aside. You’ll use it later.
- Make the butter mixture. Mix the soft butter until it’s creamy in a large bowl. Add the sugar. Mix until it’s smooth and thick. Then add the eggs one at a time. Mix until it’s light and creamy.
- Add the mashed bananas to the butter mixture. Stir the mashed bananas and butter mixture together.
- Add the gluten-free flour mixture.
- Mix until the batter is thick. If you’re adding chocolate chips or nuts, add them now.
Step Three: Bake and Cool.
Spread the batter into the prepared pan. It’s a thick batter. I like to use a spatula to spread it evenly into the corners.
Gluten-free banana bread takes a long time to bake. Sometimes the outside looks done but the center is still raw. Remember to use a cake tester to check for doneness.
If the top is getting too dark before the center is done. cover the bread with a piece of foil. This keeps the outside from burning.
When the bread is done, remove it from the oven and let it cool in the pan for about 15 minutes. Then turn it out and cool it on a wire rack.
How to Store Leftovers
This bread keeps nicely. Store it covered on the counter for up to four days. Or let it cool and freeze the loaf for up to three months.
FAQs
Can I use this recipe to make banana muffins?
You can but I have a recipe for gluten-free banana muffins that works perfectly. You should probably just use that one.
Why was my gluten-free banana bread raw in the center?
Argh. This is the most frustrating thing about baking banana bread. Because the batter is thick and contains a lot of moisture, there’s a risk that the bread can look done, only to have a raw center.
Gluten-Free Banana Bread
This recipe makes a moist and flavorful gluten-free banana bread. Remember to use very ripe bananas for the best flavor.
Ingredients
- 3 medium bananas, peeled (about 12 ounces; 340 grams)
- 2 cups Bob's Red Mill Gluten-Free Baking Flour (10 ounces; 280 grams)
- ¾ cup granulated sugar (5 ¼ ounces; 150 grams)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup softened butter (4 ounces; 115 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
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Preheat oven to 350℉. Spray a 9×5-inch baking pan with nonstick cooking spray. (Optional: Line pan with parchment paper and spray with cooking spray.)
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Mash the bananas until almost smooth in a small bowl with a fork. Set aside.
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Whisk together gluten-free flour, baking powder, baking soda, and salt in a medium bowl.
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In a large bowl, mix softened butter and sugar until light and creamy. Add the eggs one at a time. After you add the last egg, mix until it's smooth and creamy, about two minutes.
Add the mashed bananas. Stir to combine.
Mix in the dry ingredients. Stir until a batter forms.
(If you're adding chocolate chips, nuts, or dried fruit, add them now.)
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Spread the batter into the prepared pan.
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Bake until a cake tester inserted into the middle of the loaf comes out clean, about 65 minutes.
If the top browns too quickly and the center isn't done, cover the loaf a lightly greased piece of foil. (If the center is baked and top of the loaf is raw, cover with a greased piece of foil and reduce the oven temperature by 25 degrees. Bake until done.)
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Remove pan from the oven and place on a wire rack. After fifteen minutes, turn bread directly onto the rack.
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Store, wrapped, at room temperature for up to four days or freeze, wrapped tightly in plastic wrap, for up to one month.
Recipe Notes
Gluten-Free Flour Blend
This recipe was tested with Bob’s Red Mill Gluten-free Baking Flour. Use a gluten-free flour blend that contains xanthan gum. If your mix does not contain xanthan gum, add ½ teaspoon to the recipe.
Dairy-Free Option
For a gluten-free and dairy-free banana bread, replace the butter with a dairy-free butter spread.
Variations: Stir in one cup total of chocolate chips, nuts, or dried fruit.
Diana says
I used the recipe from the book Easy Gluten-Free Baking and absolutely loved it! My family loved it. I didn’t have baking soda at home and only baking powder, so I used that instead where it called for baking soda. May I ask why you recommend using both? Thank you very much, Elizabeth!
Mi Per says
This gluten free banana bread is delish!! I will keep the recipe and use again.
My concern is that the recipe is a a bit interesting to follow. In the steps, it indicates to mis the flour, SUGAR, baking soda, baking powder, and salt together. Then the next step, says to cream the butter and add the sugar. And mix until creamy. That’s bit confusing for someone who has no experience baking (which isn’t me, because I have have more than 50 years of baking and teaching baking and foods to youth). Also once the eggs are added and the batter is mixed until fluffy, the bananas are added. There is not direction for adding the vanilla.
My batch turned out perfect mostly because I knew from previously making Banana Bread – regular and gluten free – what the appropriate steps were for adding ingredients. I believe to not confuse the baker, these issues above need too be corrected in the recipe and also in the picture directions.
Thank you.
Elizabeth says
Ack! You’re right. The first listing of sugar is a typo. It’s been changed. Thank you so much for kindly bringing this to my attention. I really appreciate it!
R. Patrick says
Why can’t I use canola oil for moisture? Can you give me a your recipe for Bob Mills Gluten Free Banana Bread?
I would really appreciate it.
Thank you