Easy Gluten-Free Banana Bread

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.

1. 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.
2. 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. 
3. Add the mashed bananas to the butter mixture. Stir the mashed bananas and butter mixture together. 
4. Add the gluten-free flour mixture.

5. 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. 

Remember to check the bread with a tooth pick or cake tester. If the outside seems done but the center is raw, cover the bread with a piece of foil and continue to bake. The allows the center to bake without the outside getting too dark.