Soft, tender, and packed with banana flavor, this gluten-free banana bread is a classic you'll come back to again and again. I tested with three popular gluten-free flour blends, so you can bake it confidently knowing it will turn out delicious every time.
Katie's Notes
This is a classic banana bread recipe-simple, no fuss. Just the perfectly moist texture you love. A perfect use for those ripe bananas sitting on the counter.
This recipe is flexible and forgiving. I tested it three ways; with Bob's Red Mill, Cup4Cup, and King Arthur gluten-free flour blends. Each worked well, but with subtle differences. Read the ingredient notes for more info on that!
It's made with easy ingredients, you already have on hand. Plus you can stir in your favorite additions to make your own perfect loaf.
Ingredients
- Ripe Bananas: Use bananas that still have a some yellow for the perfect texture. Using completely blackened, overripe bananas may change the moisture content of the recipe, making it gummy.
- Gluten-Free Flour Blend: Each of the blends I tested gives slightly different results:
- Cup4Cup multipurpose blend is soft and cake-like. Get my Cup4Cup copycat recipe here.
- King Arthur Measure for Measure bakes up most like a traditional bread, dense yet moist.
- Bob's Red Mill has great flavor, but tends to be more dense and gummy in texture. Get my Bob's Red Mill gluten-free flour copycat recipe here.
- Sugar: A mix of granulated sugar and brown sugar for balanced sweetness, moisture, and flavor.
- Oil: Using oil instead of butter keeps the recipe dairy-free and also helps it stay moist longer.
- Eggs: Help bind and give structure. I haven't tested with an egg substitute.
- Baking soda and Baking Powder: Work together for just the right amount of lift.
*Refer to the recipe card below for exact measurements
Variations and Mix-Ins
- Chocolate chip banana bread: Add ¾ cup chocolate chips.
- Starbucks banana walnut and pecan loaf: Add ⅓ cup each chopped walnuts and pecans.
- Cinnamon Banana Bread: Mix 1 teaspoon cinnamon to the dry ingredients.
- Almond flour: Swap ½ cup (48g) almond flour for the same amount of your gluten-free blend for extra flavor and moisture.
How to Make Gluten-Free Banana Bread
- Step 1: Whisk together the dry ingredients.
- Step 2: Mash the bananas with a fork in a medium bowl.
- Step 3: Blend the remaining wet ingredients into the mashed bananas.
- Step 4: Add the dry ingredients and blend until just combined.
- Pour into a greased 9x5-inch loaf pan and bake according to the recipe instructions below.
Top Recipe Tips
- If you want to control exactly where the banana bread splits as it bakes, run a butter knife through the center of the batter, going right down the middle. As it bakes, the bread will split right where you put this score line.
- A digital thermometer is the best way to know when it's done. The temperature in the center should be 200-205°F.
- Measure banana (and other ingredients) by weight for the most accurate results.
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Storage
- Room Temperature: Wrap the cooled loaf tightly in plastic wrap or place it in an airtight container. It will keep fresh on the counter for 2-3 days.
- Refrigerator: Keeps in the fridge for up to 5 days.
- Freezer: For longer storage, slice the bread, wrap the slices individually, and place them in a freezer bag. They will keep will for up to 3 moths. Thaw at room temperature or warm briefly in the microwave.
More Gluten-Free Quick Bread Recipes
Recipe
Gluten-Free Banana Bread
This classic gluten-free banana bread is soft, flavorful, and simple to make. Tested with three popular flour blends for dependable results, it's the perfect way to use up ripe bananas.
Ingredients
Wet Ingredients
- 250 g mashed ripe bananas (about 3 small, 1 cup)
- 115 g vegetable oil (½ cup)
- 154 g light brown sugar (¾ cup )
- 56 g granulated sugar (¼ cup)
- 2 large eggs (100 g)
- 1 teaspoon vanilla extract (4 g)
Dry Ingredients
- 260 g gluten-free all-purpose flour (2 cups)
- ¾ teaspoon baking soda (4 g)
- ½ teaspoon baking powder (2 g)
- ½ teaspoon salt (6 g)
Instructions
- Preheat oven to 350°F. Grease a standard 9x5-inch loaf pan with cooking spray.
- In a large bowl, whisk together the bananas, oil, sugar, eggs, and vanilla until smooth.
- In another small bowl, whisk together the flour, baking soda, baking powder, and salt.
- Add the dry ingredients to the banana mixture and stir until well combined.
- Pour the batter into the prepared loaf pan and smooth the top. Score a line down the center with a butter knife to control where the bread splits.
- Bake 55-60 minutes, or until a toothpick inserted in the center comes out clean or (even better) the internal temperature reaches 200-205°F.
- Cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.
Notes
Optional Mix-ins: Add up to ¾ cup chocolate chips, chopped walnuts or pecans. For extra flavor, include 1 teaspoon of cinnamon with the dry ingredients.
Almond flour: You can substitute in ½ cup (48g) of almond flour for an equal amount of the gluten-free flour in the recipe.
Nutrition
Serving: 1sliceCalories: 247kcalCarbohydrates: 36gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.003gCholesterol: 31mgSodium: 199mgPotassium: 104mgFiber: 2gSugar: 20gVitamin A: 58IUVitamin C: 2mgCalcium: 39mgIron: 1mg
* Nutritional information is provided as a courtesy and should be used as an estimate only. See the nutrition policy for more information.
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Kathy says
Looks delicious! I like your tips and hints too. ?