This moist and flavourful Gluten Free Banana Bread recipe is a staple for any Celiac Disease safe kitchen.

By using a generous amount of mashed bananas and a balanced flour-to-moisture ratio, this recipe achieves a tender, soft crumb that rivals any traditional banana loaf. Perfectly sweet with hints of vanilla and cinnamon, it’s an easy-to-make classic that works just as well for a quick breakfast as it does for a thoughtful gluten free gift.

Gluten Free Banana Bread Recipe

5 from 37 votes

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Prep 10 minutes mins

Cook 1 hour hr 5 minutes mins

Total 1 hour hr 15 minutes mins

With its super-moist texture, buttery banana flavours and incredibly soft crumb, this is the best Gluten Free Banana Bread recipe we offer in our kitchen. You’ll need 4-5 ripe bananas to begin baking this banana bread recipe!

Servings 1 loaf

Course Breakfast

Ingredients

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• ▢ 2 cups all purpose flour gluten free
• ▢ 1 teaspoon baking soda
• ▢ ¼ teaspoon salt
• ▢ ½ cup unsalted butter 1 stick softened
• ▢ ¾ cup sugar
• ▢ 2 large eggs
• ▢ 2 ½ cups mashed bananas
• ▢ 1 teaspoon vanilla extract
• ▢ ½ teaspoon cinnamon optional
• ▢ ¾ cup walnuts optional
• ▢ ¾ cup chocolate chips optional

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Instructions

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1. Preheat the oven to 350°F (177°C)
2. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes. 
   1/2 cup unsalted butter, 3/4 cup sugar
3. On medium speed, add the eggs one at a time, beating well after each addition. 
   2 large eggs
4. With the mixer running on low speed, slowly sift the dry ingredients into the wet ingredients until no gluten free flour pockets remain.
   2 cups all purpose flour, 1 teaspoon baking soda, 1/4 teaspoon salt
5. Beat in the mashed bananas, and vanilla extract on medium speed until combined. 
   2 1/2 cups mashed bananas, 1 teaspoon vanilla extract
6. Do not overmix.
7. Fold in additional ingredients (walnuts, chocolate chips, etc)
   1/2 teaspoon cinnamon, 3/4 cup walnuts, 3/4 cup chocolate chips
8. Spoon the batter into the prepared baking pan and bake for 60-65 minutes.
9. Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown.
10. A toothpick inserted in the center of the loaf will come out clean when the bread is done.
11. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
12. Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. 

Nutrition Details

Serving –1loafCalories –4200.97kcal

Recipe Video

Recipe Notes

Banana Bread Muffins:
Use this gluten free banana bread recipe to make banana bread muffins.

Pour the batter into a lined or greased muffin pan and bake for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C).

Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean.

The total bake time for the banana bread muffins is about 22-23 minutes. The initial burst of hot air helps rise nice and tall!

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The Secret to Perfect Gluten Free Banana Bread Recipe

For those living with Celiac disease or gluten sensitivity, finding a bread that doesn’t crumble into dry dust the moment you slice it can feel like a quest. Banana bread is the quintessential comfort food, but in the gluten-free world, it requires a bit of science to get that iconic “squish” and soft texture. At Gluten Free Journey, we’ve perfected this recipe to ensure every bite is as moist and delicious as the traditional version you remember.

Choosing the Right Bananas

The foundation of any great banana loaf is, of course, the fruit. For the best results, you want bananas that are well past the point of being “snackable.” Look for skins that are covered in brown spots or even entirely black. As bananas ripen, their starches convert to sugar, providing a natural sweetness and a high moisture content that is essential for gluten free baking. If your bananas aren’t quite ready, you can speed up the process by placing them in a paper bag with an apple or even roasting them in their skins at 300°F for 15 minutes until they turn dark.

Navigating Gluten Free Flour Blends

The most common mistake in gluten free baking is using a “one-size-fits-all” approach to flour. For this recipe, we recommend a high-quality gluten free all-purpose blend that already contains xanthan gum. Xanthan gum acts as the glue that gluten usually provides, giving the bread structure and preventing it from becoming too crumbly. If your blend doesn’t include it, add 1/2 teaspoon to your dry ingredients. Remember to measure your flour using the spoon and level method rather than scooping directly from the bag, which can pack the flour and lead to a dense, heavy loaf.

Moisture and Ratio: Why This Recipe Works

In gluten-free baking, the ratio of dry to wet ingredients is much more sensitive. This recipe calls for 2.5 cups of mashed bananas, a higher volume than many traditional recipes. This is intentional. Gluten free flours, especially those containing rice or potato starch, are thirsty and absorb more liquid. The extra banana mash ensures the crumb stays hydrated and soft for days.

Customizing Your Banana Loaf

While this banana bread is spectacular on its own, it’s also a versatile canvas for your favourite additions.

• The Crunch Factor: Add 3/4 cup of chopped walnuts or pecans for a nutty texture.
• For the Sweet Tooth: Fold in 3/4 cup of semi-sweet chocolate chips.
• Dairy-Free Swap: You can easily make this recipe dairy-free by substituting the unsalted butter with melted coconut oil or a high-quality vegan butter stick.

Baking and Cooling for Success

Patience is the final ingredient. Because gluten free batters can be quite wet, they often brown on the outside before the middle is fully set. If you notice the top of your loaf getting too dark at the 30 minute mark, loosely tent it with aluminum foil. This allows the center to continue cooking without burning the crust. Once out of the oven, let it cool completely in the pan. This cooling period allows the starches to set, ensuring your slices hold together perfectly.

Frequently Asked Questions About This Recipe