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.)
-
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.
Lara says
For what it’s worth: I have a child who doesn’t like the taste of cornstarch, and it’s kind of a princess and the pea thing. Long story short, I make your fabulous recipe with 1/4 cup cornstarch and 1 3/4 cup brown rice flour. I’ve also been known to (cover your eyes) put 1 cup of Ghiradeli 60% chips AND 1 c toasted and chopped walnuts in the batter. I bake it in a muffin tin (makes 1 dozen). I also substitute Smart Balance, by weight, for the butter, and reduce the sugar by 1/4 cup. Everybody (many gluten eaters) I’ve ever fed these to love them, plain or fully loaded. I think it’s a sign of a great recipe to be able to adapt it to family needs/preferences and it still works. This is thing I bake most often, and we all thank you for our favorite treat!
Elizabeth says
I love this! Great cornstarch sub!
As for those chocolate chips and walnuts, I’ll just pretend that didn’t happen. 😉
Lisa Roberts says
I also subbed arrowroot for cornstarch. It turned out great. I also added nuts and a handful of ground flax seed for a hearty flavor.
Diane says
Where is the cornstarch???♀️?♀️?♀️I don’t see it in the recipe!!
Elizabeth says
There is no cornstarch in the recipe. Some readers make ingredient substations to suit their dietary needs and tastes.
Lizzy says
My 3.5 yr old baking assistant thinks bread is boring and muffins are exciting because they’re more like cupcakes, so we used the recipe but in muffin tins instead. It made the full 12 plus four additional in a second tin and turned out great! We did put nuts and chocolate chips in ? because again, baking with a three year old must involve chocolate…
We also decided to add some cinnamon, but has a mishap when I realized we were sprinkling CURRY POWDER in!!!! Thankfully we stopped shy of actually being able to taste it!
Thanks for your awesome recipe!
Elizabeth says
Oh my! Curry! Glad you caught it.
And I just made a banana cake with chocolate chips. I really (REALLY) liked it!
brett says
made this 3 times. nailed it each one. i use the ‘well and good’ self raising flour (in Australia) but thats the only change…oh..and a handfull of chocolate chips makes it pop as well. thanks lizzy great work
Victoria says
I have never been able to find a gluten free equivalent of one of my favorites on a store shelf before. Banana bread is just impossible to purchase for someone with my intolerances (gluten, dairy)! I made this recipe last night and it was fast, fun and easy. The ingredients list is not complicated and the final product is delicious. I’m so happy I found this website and this is the first recipe I make but I will be making many more.
Elizabeth says
Woot! So happy you enjoyed it!
V says
Would there be a way to make this recipe without rice or corn? I’m trying to find some good recipes that are gluten free but can’t have rice, corn, or potatoes. I’m still navigating flours (I currently have some millet, cassava, green banana, quinoa, and garbanzo). Any thoughts which I should attempt this recipe with? Thanks.
Elizabeth says
Oh! Yes. For this recipe, it should be fairly easy. I’d replace the white rice flour with either millet or sorghum and the cornstarch with tapioca flour.
I hope this helps!
Cynthia Forbes says
Can i use canola oil instead of butter?
Elizabeth says
Yes! That would work.
Brenda says
What’s the baking time?
Elizabeth says
About one hour.
Catherine says
Wow, your recipe is perfect! Photos omg I want to bake this!
I’ve got to really limit fats, what can I replace the butter with?, and how much?
Applesauce?
Homemade buttermilk (I use 1T lemon juice to 1c soya milk)
1/2 applesauce 1/2 buttermilk?
Either/or with just maybe 2T olive oil?
Can you reply by tomorrow Mother’s Day
Elizabeth says
Hello! Banana bread is a pretty forgiving bread. I’d try increasing the banana by one. (So four bananas in total). And then use 3 tablespoons of butter or oil. I wouldn’t add buttermilk, applesauce, or olive oil.
Catherine says
Thank you!! For quick reply, really, thanks!
Stay safe ?
Ann says
Great recipe. I used pure rice flour used for weaning babies. My baby refused to eat rice porridge I had to find a use for the flour. Instead of vanilla ( had non) I used some drinking chocolate powder to mask the rice taste.
Deb says
Great recipe! I used 1 cup of All Purpose Gluten free flour (alll I had) and 1 cup of brown rice flour, margarine (dairy free), and did use xanthum gum. Also added 2 more bananas. Made almost 2 dozen muffins. Everyone loved these. They are so moist and delicious. Thank you!
Marj Bowes says
Hi!
This is a fantastic recipe! I have made it 4 times (once a week!) for the last month, Firstly I stirred in walnuts and sultana’s. Very nice! Next time I was going to add chocolate chips but forgot to get some, so stirred through some raspberry jam which was really too runny for spreading, This was so moist and lovely! 3rd time added crystallised ginger. This one turned out a bit dry but was nice toasted with butter. So last week I returned to the jam (finishing it off). This has been such a treat as so many gluten-free recipes require a long list of ingredients I don’t have to hand. Or apple juice or sauce. Which I can’t have. Thank you again. Xxx
nicky fisher says
can i use coconut oil instead of butter
in your banana bread recipe?
Elizabeth says
Yes! That will work. You might notice that the loaf is a bit denser than one made with butter. Other than that, it works great.
SIRG says
Question: All I have is Bob’s Red Mill 1 to 1 Baking Flour. Can I use this instead? And if so, same measurements?
Elizabeth says
I haven’t tested this recipe with Bob’s but I believe it will work. And yes, replace it 1:1.
Let me know how it goes!
Shelly says
Hi, I really liked this recipe. I made it because we had bananas. I reduced the sugar by 1/4 cup and added dutch unsweetened cocoa and an extra tsp of vanilla, since I had bananas but personally I usually don’t like them in baked goods, and don’t like things sweet. It was yummy! It was still banana bread but less strong and more to my liking. I did it again with semisweet chocolate chips mixed in after the unsweetened cocoa and it was really loved especially by my kids. I think the dark chocolate with pecans will be my favorite. It’s a great recipe. Thank you.
Gillian says
I made this for a 9 year old male and a 39 year old boy. Both agreed this is the best banana bread they’ve ever had! I made it with 1/2 c sugar, 1/2 cup chocolate chips, and 1/4 cup pecans. Excellent recipe, thank you!! 🙂
Gillian says
I made this for a 9 year old boy and a 39 year old boy, haha. Both agreed this is the best banana bread they’ve ever had! I made it with 1/2 c sugar, 1/2 cup chocolate chips, and 1/4 cup pecans. I also didn’t have enough gf baking flour so I just threw together whatever flours I had in my pantry until it equaled 2 cups. Gf flour, buckwheat flour, oat flour. Excellent recipe, thank you!! ?
Christy says
This is absolutely amazing bread! We couldn’t even tell it was GF!
Charissa Moses says
LOVE IT!!! My family is GF so it’s really hard to bake something they like and that was safe for them. These were perfect!!!! I added some chocolate chips and baked them as a muffin I would have never guessed that they were GF!! I definitely recommend it.
Thank You!
Marina says
Made it!
I used Cup4Cup GF flour and it turned out perfect.
I added crushed pecans only to the top. Covered with foil from the beginning which also helped hold my temperature probe. Never thought to use a probe on bread but love that you provided that info. Once the timer went off I took off the foil and continued to bake until temp probe alarm went off at 205F. I also ended up with 14 oz of bananas and it seriously impressed me how well this bread turned out. Thank you.
Charissa Moses says
Well, this recipe has changed my life! My whole family is gluten-free and I love to bake for them…And finding this recipe for simple banana bread helped me start my baking journey! I would change the recipe, mix it up a little put them in mini muffin pans, and add mini chocolate chips many things like that. I would serve them to my friends and family and everyone was amazed at the fact that they were gluten-free! The moist muffins with chocolaty chips. Mmmmm
Victoria says
This was a fantastic recipe, even a notorious gluten and dairy lover didn’t realize the banana bread was lacking both! I will admit I messed up and added a fourth banana as a result of doing too many things at once. I also subbed the butter for 1/2 cup of coconut and avocado oil. I was really worried with the full amount of fat and added banana it would be a dense mess, but after cooking at 325 for almost two hours, covering with tin foil halfway through, it was perfect! Fully cooked and no dense/wet spots.
Lisa says
This recipe is so versatile and divine. I never comment on recipes, but I had to thank you for this one. It is now my go to for banana bread. I made muffins this time and added cocoa powder to half the mix and made chocolate marble banana bread muffins. They are so good! Thanks again for sharing. 🙂