Tired of dry bread? This banana bread recipe gluten free is super moist, tender, and so delicious no one will guess it’s gluten-free. Bake the perfect loaf today!

Got a few spotty bananas sitting on your counter? That used to stress me out until I found the perfect use for them. This gluten-free banana bread recipe is the result of dozens of tries, tweaks, and taste tests. It’s now a go-to in my kitchen.

This one-bowl recipe is moist, soft, and loaded with real banana flavor. You don’t need a mixer. You don’t need fancy ingredients. And best of all  no one can even tell it’s gluten-free.

Why This is the Best banana bread recipe gluten free

This isn’t just another gluten-free banana bread. It’s the one that checks all the boxes for texture, flavor, and simplicity.

Perfect Texture
Each slice is super moist but never soggy. The crumb is light and tender, making it feel like traditional banana bread.

Amazing Flavor
It has the ideal balance of natural sweetness from ripe bananas and a touch of vanilla. The banana flavor shines through without being overpowering.

Incredibly Easy
One bowl. No mixer. Minimal cleanup. Even if you’ve never baked gluten-free before, this recipe is beginner-friendly and reliable.

Ingredients Needed

Here’s everything you’ll need to make this gluten-free banana bread from scratch. I’ve grouped them by purpose and added a few notes to help you pick the best options.

For the Base

• 2 to 3 very ripe bananas mashed (about 1 cup)
  
• 3/4 cup granulated sugar
  
• 1/3 cup unsalted butter melted
  
• 2 large eggs beaten
  
• 1 teaspoon pure vanilla extract
  
• Pinch of salt
  

Dry Ingredients

• 1 1/2 cups gluten-free all-purpose flour with xanthan gum
  
• 1/4 teaspoon xanthan gum (optional if your flour already contains it)
  
• 1 teaspoon baking soda
  

Essential Ingredients Explained

Overripe Bananas
Use bananas with lots of brown spots for natural sweetness and maximum moisture. They mash easily and blend into the batter smoothly.

Gluten-Free Flour
Choose a trusted 1-to-1 gluten-free blend like Bob’s Red Mill, King Arthur, or Pillsbury. Make sure it includes xanthan gum or add a little separately to help with structure.

Almond Flour (Optional)
Including a couple of tablespoons of almond flour can boost moisture, add a rich flavor, and improve browning.

The Fat

• Butter gives richness and a soft texture.
  
• Shortening makes the crumb extra tender and is great if you want a neutral flavor.
  
• Coconut or avocado oil are good dairy-free options that keep the bread moist.
  

Leaveners
Baking soda reacts with the acid in bananas to lift the bread while baking. If using almond flour as a boost, some recipes may also benefit from a pinch of baking powder.

Eggs
They help bind the ingredients together and create lift in the absence of gluten. Room temperature eggs blend more smoothly into the batter.

Sugar
White sugar is classic and reliable. For added depth of flavor, swap part of it for brown sugar or coconut sugar.

Xanthan Gum
Only add this if your flour blend doesn’t already include it. It helps hold the bread together and prevents it from crumbling.

How to Make banana bread recipe gluten free

Preheat your oven to 350°F. Lightly grease a 4×8 inch loaf pan or line it with parchment paper for easier cleanup.

Mash the bananas in a large mixing bowl using a fork until smooth. They should be soft and have some liquid.

Add baking soda to the mashed bananas. Stir and let it sit for 2 to 3 minutes. This helps activate the leavening.

Stir in the melted butter. Mix until fully combined and smooth

Add the sugar, salt, beaten eggs, and vanilla extract. Stir well until the batter is evenly mixed.

Fold in the gluten-free flour. If you’re adding xanthan gum, include it now. Use a rubber spatula or wooden spoon to stir until just combined. Do not overmix.

Pour the batter into the prepared loaf pan. Smooth the top with a spatula.

Bake for 50 to 60 minutes on the center rack. The bread is ready when a toothpick inserted in the center comes out clean or with just a few crumbs.

Cool in the pan for 10 to 15 minutes. Then transfer to a wire rack and let it cool completely before slicing. Gluten-free bread is delicate when warm, so patience is key.

Baker’s Tips for Perfect Results

Measure Your Flour Correctly
Always spoon flour into your measuring cup and level it off with a knife. Scooping directly from the bag packs in too much, which makes the bread dense. For almond flour, it’s more accurate to measure by weight.

Use Room Temperature Ingredients
This helps everything mix more evenly. Cold eggs or butter can cause uneven baking or a lumpy batter.

Avoid Overmixing
Too much stirring can make the bread heavy. Mix until the flour disappears into the batter and no more.

Let the Bread Cool Before Slicing
If you cut it too soon, it may fall apart. Cooling allows the crumb to set fully.

Customization and Variations

Make It Your Own with Add-Ins

Want to switch things up? Here are some tasty mix-ins to stir into the batter before baking. Use up to 1/2 cup total.

• Chocolate chips or chunks
  
• Chopped walnuts or pecans
  
• Fresh or frozen blueberries
  
• Unsweetened coconut flakes
  
• Diced dried fruit like dates or raisins
  

Easy Substitutions Chart

To Replace	Substitution Options	Notes
1/2 Cup Butter	Melted coconut oil or avocado oil or shortening	Great for a dairy-free version. Shortening creates soft texture.
2 Large Eggs	Chia eggs or flax eggs	Best for egg-free needs. Real eggs are recommended for almond flour.
Milk (if added)	Almond milk or oat milk or soy milk	Any non-dairy milk works well for a dairy-free variation.

Elevate Your Slice: Creative Serving Ideas

While this gluten-free banana bread is delicious on its own, here are a few creative ways to elevate each slice. For a classic and comforting treat, serve a warm slice with a simple spread of butter or a drizzle of honey. To enhance the texture and flavor, try these other ideas:

Toasted with Nut Butter: Lightly toast a slice until the edges are golden and crisp, then top with almond butter and a sprinkle of flaky sea salt.

Breakfast Bowl: Turn it into a wholesome breakfast by crumbling a slice over Greek yogurt and topping it with fresh berries and sliced bananas.

Decadent Dessert: Gently warm a slice and serve it with a scoop of vanilla bean ice cream and a drizzle of chocolate or caramel sauce.

Banana Bread French Toast: Use thick, day-old slices to create an incredible French toast for a truly special brunch.

Serving and Storage Tips

Room Temperature

Keep the banana bread in an airtight container on the counter for up to 2 to 3 days. Make sure it’s completely cool before storing to avoid trapped moisture.

Refrigerator

Store your bread in the fridge to extend freshness. It will keep well for up to 5 days. Wrap it tightly in plastic wrap or place it in a sealed container.

Freezer

This banana bread freezes beautifully. Wrap the whole loaf or individual slices tightly in plastic wrap. Then place them in a freezer-safe bag. Store for up to 3 months. To enjoy later, thaw at room temperature or overnight in the refrigerator. You can also warm slices in a toaster or microwave for a fresh-baked feel.

More Gluten-Free Bread Recipes To Try!

Simple Gluten-Free Bread Recipe

Frequently Asked Questions

Can I use gluten free flour in banana bread?

Yes, you can. Just be sure to use a high-quality gluten-free all-purpose blend that includes xanthan gum for structure. Look for brands like Bob’s Red Mill or King Arthur for best results.

What’s the secret to moist banana bread?

Very ripe bananas are key. They bring natural sweetness and moisture. Also, don’t overmix the batter and always let the bread cool fully before slicing.

What is the best flour for gluten free baking?

A 1-to-1 or measure-for-measure gluten-free flour blend works best. It should contain xanthan gum to help hold the structure together. Avoid single flours like rice or almond alone.

What is the trick to making good gluten-free bread?

Use room temperature ingredients and mix gently. Gluten-free batters need a bit more care since there’s no gluten to provide elasticity. Let the bread cool completely to avoid crumbling.

What is the number one mistake when making banana bread?

Using too much flour. Always spoon and level your flour instead of scooping. Overmixing is another common issue that leads to dense, gummy bread.

What is surprisingly not gluten-free?

Some baking powders, certain oat products, and even vanilla extracts may contain gluten if not certified. Always check the label to be safe.

You don’t need fancy equipment or rare ingredients. Just a few overripe bananas and simple pantry staples. Whether you’re gluten-free or baking for someone who is, this loaf always gets rave reviews.

Tried it? Leave a comment and a star rating below. I’d love to hear how it turned out for you.

Share your results on Pinterest or Facebook to inspire other home bakers. What add-ins did you try? Let us know in the comments.