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This gluten-free banana bread is a tried-and-true favorite that delivers a tender crumb, deep banana flavor, and comforting homemade texture — without any gluten. Made with ripe bananas and a dependable gluten-free 1:1 flour, this recipe is easy to follow and designed to turn out moist every time. Whether you enjoy it warm with coffee, pack it for snacks, or share it with family, this banana bread is a simple, satisfying bake that’s perfect for everyday gluten-free living.
Gluten-Free Banana Bread
Servings
8
servingsPrep time
10
minutesCooking time
1
hourCalories
200
kcalThis gluten-free banana bread is soft, moist, and full of rich banana flavor. Made with simple ingredients and easy-to-find gluten-free flour, it’s a reliable, celiac-friendly classic perfect for breakfast or snacking.
Ingredients
2 cups gluten-free all-purpose flour (with xanthan gum)
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon (optional)
½ cup butter, melted (or oil)
¾ cup sugar (white, brown, or a mix)
2 large eggs
1 teaspoon vanilla extract
3 very ripe bananas, mashed (about 1½ cups)
Optional add-ins: ½ cup chocolate chips or chopped nuts (certified gluten-free)
Directions
- Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
- Mix Dry Ingredients
In a medium bowl, whisk together gluten-free flour, baking soda, salt, and cinnamon. - Mix Wet Ingredients
In a large bowl, whisk melted butter and sugar until smooth. Add eggs and vanilla, mixing well. Stir in mashed bananas. - Combine
Add dry ingredients to the wet mixture and stir just until combined. Fold in any add-ins if using. - Pour batter into prepared pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use very ripe bananas with lots of brown spots for the best flavor and moisture.
Don’t overmix — gluten-free batter should be gently combined.
If the top browns too quickly, loosely tent with foil during the last 10–15 minutes. - dairy-free (just swap dairy ingredients like milk or butter for dairy-free alternatives such as almond milk or coconut oil):
