Say goodbye to dry, crumbly loaves forever with this foolproof gluten free banana bread recipe. We’ve cracked the code to creating a quick bread that is unbelievably moist, packed with sweet banana flavor, and has the most tender, perfect crumb. It’s so good, no one will ever guess it’s gluten-free!
This recipe is designed for success, using a simple one-bowl method and common ingredients you likely already have. Whether you’re celiac, gluten-sensitive, or just looking for a delicious bake, this is the only banana bread recipe you’ll ever need.
Why This is the Best Gluten Free Banana Bread Recipe
After countless tests, we can confidently say this recipe stands out. Here’s why you’ll love it:
Unbelievably Moist: We use a combination of oil and very ripe bananas to ensure a tender, moist crumb that stays fresh for days.
Amazing Flavor & Texture: It has a rich, sweet banana flavor with a soft texture that rivals any traditional classic banana bread.
Simple One-Bowl Method: No complicated steps! You can mix the entire batter in a single bowl for the easiest cleanup.
Foolproof Results: We share key tips specifically for gluten-free baking to guarantee your loaf comes out perfectly every single time.
Customizable: Easily add your favorite mix-ins like chocolate chips or walnuts to make it your own.
Key Ingredients for Success
The magic of this recipe lies in a few key ingredients that work together to create the perfect texture.
Simple, high-quality ingredients are the key to the best gluten-free banana bread.
The Best Gluten-Free Flour
For the most reliable and consistent results, use a high-quality “measure-for-measure” or “1-to-1” all-purpose gluten-free flour blend. These blends are specifically formulated for baking and already contain xanthan gum, which is essential for providing structure and preventing a crumbly texture in the absence of gluten.
Overripe Bananas
This is non-negotiable! The best bananas for banana bread are the ones covered in brown and black spots. They are much sweeter and have a higher moisture content, which translates to a more flavorful and moist loaf.
Oil or Melted Butter
While some recipes use softened butter, we find that oil (or melted butter/coconut oil) coats the flour proteins more effectively, resulting in a consistently moister crumb. It’s a simple swap that makes a huge difference in gluten-free baking.
A Touch of Brown Sugar
Using a mix of granulated and brown sugar not only adds a wonderful, subtle molasses flavor but the moisture in the brown sugar also contributes to a softer, more tender final product.
How to Make Gluten Free Banana Bread Step-by-Step
This simple, straightforward process makes baking a breeze. Just follow these steps for a perfect loaf.
Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan with gluten-free flour, or line it with parchment paper for easy removal.
Mash the Bananas: In a large mixing bowl, mash the overripe bananas with a fork until they are mostly smooth, with a few small lumps remaining for texture.
Combine Wet Ingredients: To the mashed bananas, add the oil, beaten eggs, brown sugar, granulated sugar, and vanilla extract. Whisk everything together until it’s well combined and smooth.
Add Dry Ingredients: Place a fine-mesh sieve over the bowl and add the gluten-free flour blend, baking soda, and salt. Sifting the dry ingredients helps to aerate them and prevent lumps. Use a spatula to gently fold the dry ingredients into the wet until just combined. Be careful not to overmix!
Rest the Batter (Optional but Recommended): Let the batter rest in the bowl for 15-20 minutes. This allows the gluten-free flours to fully hydrate, which improves the texture and prevents any grittiness.
Bake: Pour the batter into your prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached. If the top is browning too quickly, you can tent it loosely with aluminum foil for the last 15 minutes of baking.
Cool Completely: Let the banana bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. This step is crucial, as gluten-free baked goods are fragile while warm and need time to set up. Slicing it too early can result in a gummy texture.
Cool your gluten-free banana bread completely before slicing for the perfect texture.
Tips for a Perfect Loaf Every Time
Gluten-free baking can be tricky, but these tips will ensure your success.
Do Not Overmix: Once you add the dry ingredients, mix only until you no longer see streaks of flour. Overmixing can lead to a tough, dense loaf.
Measure Flour Correctly: Instead of scooping directly from the bag, spoon the flour into your measuring cup and then level it off with a straight edge. This prevents a dry, heavy bread. If you have one, using a kitchen scale is the most accurate method.
Trust the Toothpick Test: Ovens vary, so start checking for doneness around the 50-minute mark. The loaf is ready when a toothpick inserted in the center comes out clean.
Let It Cool: I can’t stress this enough! The cooling process is part of the baking process for gluten-free goods. Be patient and let it cool completely before slicing for the best texture.
Delicious Variations & Add-Ins
This recipe is a fantastic base for customization. Gently fold in about 1 cup of any of these mix-ins after combining the wet and dry ingredients:
Chocolate Chips: For a gluten-free version of chocolate chip banana bread, add semi-sweet or dark chocolate chips.
Nuts: Toasted walnuts or pecans add a wonderful crunch and flavor, perfect for a gluten-free banana nut bread.
Spices: Add ½ teaspoon of cinnamon or a ¼ teaspoon of nutmeg to the dry ingredients for a warm, spiced flavor.
Cinnamon Sugar Topping: Before baking, sprinkle the top of the batter with a mixture of 1 tablespoon of sugar and ½ teaspoon of cinnamon for a crunchy, sweet crust.
Storing and Freezing Instructions
How to Store
Store the completely cooled banana bread in an airtight container at room temperature for up to 3 days. Because it’s so moist, storing it in the refrigerator can actually dry it out.
How to Freeze
This gluten-free banana bread freezes beautifully! You can freeze the entire loaf or individual slices. Wrap the cooled bread tightly in plastic wrap, then a layer of aluminum foil (or place it in a freezer-safe bag). It will keep in the freezer for up to 3 months. Thaw at room temperature before enjoying.
FL Recipes
Gluten Free Banana Bread Recipe (The BEST Moist & Easy Loaf)
The best gluten free banana bread recipe you'll ever try! This one-bowl recipe delivers an incredibly moist, tender, and flavorful loaf that tastes just like the classic. Foolproof and easy to make.
Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan with gluten-free flour or line with parchment paper.
In a large mixing bowl, mash the overripe bananas with a fork until mostly smooth.
Add the oil, beaten eggs, brown sugar, granulated sugar, and vanilla extract to the bananas. Whisk until well combined.
Sift the gluten-free flour blend, baking soda, and salt into the wet ingredients. Gently fold with a spatula until just combined. Do not overmix.
Let the batter rest for 15-20 minutes to allow the flours to hydrate.
Pour batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tent with foil if the top browns too quickly.
Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition
Calories: 245kcalProtein: 3gFat: 11gFiber: 2g
Notes
Do Not Overmix: Mix only until the flour is just combined for the most tender crumb. Cool Completely: This is a critical step for gluten-free baked goods to prevent a gummy texture. Flour Choice: Use a 1-to-1 blend that includes xanthan gum for best results.
The best choice for reliability and texture is a high-quality all-purpose or 1-to-1 gluten-free flour blend that contains xanthan gum. Brands like Bob’s Red Mill 1-to-1 Baking Flour or King Arthur Measure for Measure Flour are excellent options.
The key to moist gluten-free banana bread is using very ripe, spotty bananas, which provide natural sugar and moisture. Using oil or melted butter instead of solid butter also helps create a more tender crumb that stays moist for longer.
A gummy texture is often caused by slicing the bread while it’s still warm. Gluten-free baked goods need to cool completely to allow the starches to set. A dense loaf can result from overmixing the batter or measuring the flour incorrectly (packing it into the cup).
Yes, absolutely! This recipe is easily made dairy-free. Since it uses oil instead of butter, you don’t need to make any substitutions there. Just ensure your gluten-free flour blend is dairy-free, and you’re good to go.
The most reliable method is the toothpick test. Insert a wooden skewer or toothpick into the thickest part of the loaf. It’s done when it comes out clean or with a few moist crumbs attached. If it has wet batter, it needs more time.
More Delicious Breakfast Bakes
If you loved this recipe, you’ll also enjoy our easy banana bread muffins (coming soon), which can easily be made gluten-free by swapping in your favorite 1-to-1 flour blend. Or, for a different texture, try this fantastic banana bread made with almond flour.
Enjoy Your Perfect GF Banana Bread!
We’re so excited for you to try this recipe and discover just how amazing gluten-free banana bread can be. If you make it, please leave a comment below to let us know how it turned out! For more delicious, easy recipes, be sure to follow us on Pinterest.
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
