The Ultimate Gluten Free Banana Bread Recipe (Moist & Delicious!)

Alright, let’s get real for a second: finding a truly delicious gluten-free banana bread can feel like chasing a unicorn, right? So many attempts end up dry, crumbly, or just…off.

But I’m here to tell you, the quest is over! Forget everything you thought you knew about gluten-free baking, because this recipe delivers a banana bread that’s not just ‘good for gluten-free’ – it’s downright amazing.

We’re talking melt-in-your-mouth moist, bursting with banana goodness, and so easy to whip up, you’ll wonder why you ever bothered with store-bought.

What I Love About This Recipe?

Honestly, there’s so much to love!

• It’s Incredibly Moist! Let’s be real, nobody wants dry, crumbly banana bread. This recipe delivers a perfectly moist and tender loaf every time.
• Naturally Sweet & Flavorful! We’re using plenty of overripe bananas for that classic, sweet banana flavor.
• One Bowl Banana Bread! Yes, you read that right. Minimal cleanup is always a win!
• Versatile & Customizable! Add your favorite mix-ins, like chocolate chips or nuts.
• Everyone Will Love It! Even your gluten-loving friends won’t be able to tell the difference. This is a great choice for gluten free sweets.

How to Make the Best Gluten Free Banana Bread

Let’s get baking!

Yields: 1 loaf

Prep time: 15 minutes

Bake time: 50-60 minutes

Ingredients:

• 3 very ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup unsalted butter, softened (or coconut oil for a vegan banana bread recipe)
• 3/4 cup granulated sugar (or coconut sugar)
• 2 large eggs (or flax eggs for a vegan banana bread option)
• 1 teaspoon vanilla extract
• 1/4 cup milk or almond milk
• 2 cups gluten-free all-purpose flour blend (make sure it contains xanthan gum)
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup chopped walnuts or pecans (optional, for gluten free banana walnut bread)
• 1 cup chocolate chips (optional, for banana bread with chocolate chips)

Instructions:

1. Prep Your Oven and Pan: Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan with gluten-free flour.
2. Mash the Bananas: In a large bowl, mash the bananas with a fork until smooth.
3. Combine Wet Ingredients: Add the softened butter (or coconut oil), sugar, eggs (or flax eggs), vanilla extract, and milk (or almond milk) to the mashed bananas. Mix until well combined.
4. Add Dry Ingredients: Add the gluten-free flour blend, baking soda, cinnamon, and salt to the wet ingredients. Mix until just combined. Be careful not to overmix!
5. Fold in Mix-Ins: If using, gently fold in the chopped nuts and chocolate chips.
6. Pour and Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.¹
7. Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Recipe Variations

• Gluten Free Banana Blueberry Bread: Fold in 1 cup of fresh or frozen blueberries.
• Gluten Free Cinnamon Banana Bread: Add an extra teaspoon of cinnamon to the batter.
• Gluten Free Oatmeal Banana Bread: Replace 1/2 cup of the gluten-free flour blend with 1/2 cup gluten-free rolled oats.
• Gluten Free Pumpkin Banana Bread: Add 1/2 cup pumpkin puree and 1 teaspoon pumpkin pie spice to the batter.
• Gluten Free Banana Bread with Applesauce: Replace the butter with 1/2 cup unsweetened applesauce for a lighter version.

How Should I Store Gluten Free Banana Bread?

Store cooled banana bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also slice and freeze it for longer storage.

What to Serve with Gluten Free Banana Bread

This bread is delicious on its own, but here are some serving suggestions:

• A pat of butter or dairy-free spread
• A drizzle of honey or maple syrup
• A dollop of yogurt or whipped cream
• A cup of coffee or tea

Recipe FAQ’s

Q: Can I use a different gluten-free flour blend?

A: Yes, but results may vary. Make sure your blend contains xanthan gum, as it helps bind the ingredients together.

Q: Can I make this vegan?

A: Yes! Use coconut oil instead of butter and flax eggs instead of eggs.

Q: Can I use frozen bananas?

A: Yes, thaw them completely and drain off any excess liquid before mashing.

Q: My banana bread is dense. What did I do wrong?

A: Overmixing is the most common cause of dense gluten-free baked goods. Mix until just combined.

Q: Can I add other mix-ins?

A: Absolutely! Get creative with your favorite add-ins, like dried fruit, chopped nuts, or spices.

Let me know if you have any more questions! Happy baking!