Gluten-Free Banana Bread

This Moist Gluten-Free Banana Bread is a tried-and-true family favorite that delivers everything you want in a homemade loaf—soft texture, rich banana flavor, and a perfectly tender crumb without any gluten.

Made with ripe bananas and a dependable gluten-free 1:1 flour blend, this easy banana bread recipe is designed to turn out moist and delicious every time. Whether you’re enjoying a warm slice with your morning coffee, packing it for an afternoon snack, or sharing it with family and friends, this loaf offers classic comfort in every bite.

Unlike many gluten-free baked goods that can become dry or crumbly, this homemade gluten-free banana bread stays soft, flavorful, and satisfying from the first slice to the last.

Why You’ll Love This Moist Gluten-Free Banana Bread

What Makes This Recipe Special

• Soft and tender texture
• Rich banana flavor
• Completely gluten-free
• Easy to make
• Uses simple pantry ingredients
• Perfect for breakfast or snacks
• Family-friendly recipe

This is the kind of recipe you’ll find yourself making whenever you have ripe bananas on the counter.

The Secret to Moist Gluten-Free Banana Bread

One of the biggest challenges with gluten-free baking is maintaining moisture.

This Moist Gluten-Free Banana Bread relies on ripe bananas to provide natural sweetness and moisture while a quality gluten-free flour blend creates a soft, bakery-style texture.

The result is a loaf that stays tender and flavorful without feeling heavy or dense.

Perfect for Any Time of Day

This banana bread works well for:

• Breakfast
• Coffee breaks
• Lunchboxes
• Afternoon snacks
• Weekend brunch
• Simple desserts

A warm slice with butter or a drizzle of honey makes it even more irresistible.

Gluten-Free Banana Bread

This 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.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings: 8 servings

Calories: 200

Ingredients Method Notes

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)

Method

 

1. Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
2. Mix Dry Ingredients In a medium bowl, whisk together gluten-free flour, baking soda, salt, and cinnamon.
3. Mix Wet Ingredients In a large bowl, whisk melted butter and sugar until smooth. Add eggs and vanilla, mixing well. Stir in mashed bananas.
4. Combine Add dry ingredients to the wet mixture and stir just until combined. Fold in any add-ins if using.
5. Pour batter into prepared pan and smooth the top.
6. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
7. 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):