Gluten-Free Banana Bread

Gluten Free Banana Zucchini Muffins, Gluten-Free Banana Blueberry Muffins, Gluten Free Banana Muffins, not to mention Banana Smoothies – it’s safe to say I LOVE incorporating ripe bananas anytime I can. And this gluten free banana bread is incredible, one of those recipes that’s in heavy rotation in my kitchen.

Even though it’s gluten free, you’d never know it because of its beautifully dense, moist crumb that lasts for days. And it’s a great way to use those ripe bananas hanging out on the counter (the riper the banana, the better the bread).

What Makes This Gluten-Free Banana Bread So Good?

Here’s why this is the best gluten free banana bread recipe you’ll make:

• Freezer-friendly. Don’t you love a quick bread that tastes just as good out of the freezer as it does fresh? Banana bread freezes so well, and you can freeze individual slices so that you can have a piece any time the craving strikes.
• Kid-approved. My kids love this bread as much as I do (especially when I add a little chocolate, a tip from me to you). They enjoy it as a lunchbox snack or an after-school treat, plain or with a smear of peanut butter.
• So easy! No need to drag out the stand mixer, you will use just a spoon to make this bread.
• Super reliable. This is a recipe I’ll confidently label as “foolproof”, meaning that it turns out perfectly every single time you make it.

Recipe Ingredients

Here’s the easy list of ingredients that go into this bread. Find the detailed amounts in the recipe card at the end of this post.

• Gluten Free Flour: I recommend King Arthur brand Measure for Measure gluten-free flour, but you can use your preferred brand, measured out by weight.
• Rising Agents: A combination of (fresh) baking powder and baking soda
• Salt: Use fine salt.
• Cinnamon: Feel free to increase the amount of ground cinnamon to 1 teaspoon if you want a bit more cinnamon flavor.
• Bananas: Make sure they are very ripe to achieve the proper moisture and sweetness.
• Oil: You can use vegetable or avocado oil.
• Sugar: A blend of granulated sugar and light brown sugar.
• Eggs: Use large eggs.
• Vanilla Extract: If you don’t have vanilla extract, you may use vanilla bean paste.

How to Make GF Banana Bread

Check out these photos to help you make banana bread, then find the full instructions in the recipe card lower down.

• Make the dry mix. Whisk together the dry ingredients except the sugar.
• Combine wet ingredients. Whisk together the banana, oil, sugars, eggs, and vanilla.

• Combine. Add the flour mixture to the wet ingredients.
• Fold. Gently mix the dry ingredients into the wet until just combined.

• Place in pan. Pour the batter into a greased and lined 9-inch loaf pan.
• Bake. Place in the oven and bake at 350°F for 70-80 minutes. Cool in the pan on a rack for 15 minutes before turning out to cool completely.

Tips and Variation Ideas

• Use very ripe bananas. Banana bread’s success depends on the ripeness of your bananas. Make sure to use very ripe to overripe bananas (they should have plenty of brown spots and streaks) for the ultimate sweet and moist loaf.
• Don’t overcook. Check the loaf at 60 minutes; if you notice that it’s browning too quickly, lightly cover the top with aluminum foil for the remainder of the baking time.
• Cool completely. This is a moist loaf, so for the crumb to fully set, make sure to cool the bread fully, for about 1 hour, before slicing it.
• Finish with a topping. Before baking, sprinkle a combination of 1 teaspoon ground cinnamon or ginger mixed with 2 tablespoons of brown sugar over the top of the batter.
• Make it richer. If you love the buttery note that comes from using butter, feel free to substitute melted butter for the oil. For a dairy-free version, use dairy-free butter.
• All the add-ins. Banana bread is such a fantastic base recipe that takes well to all sorts of extras. Try 1 cup of chopped walnuts, 1 cup of shredded unsweetened or sweetened coconut, 1 cup milk chocolate or dark chocolate chips, or 1 cup of fresh or frozen blueberries.
• Fresh ginger. In addition to or instead of the ground cinnamon, add a few tablespoons of fresh peeled and grated ginger for a little kick.

How to Store

• Counter – Wrap the bread in plastic or place it in a sealable bag and keep it on the counter for up to 3 days.
• Fridge – Place the cooled loaf or slices in a sealable bag or an airtight container and store it in the fridge for up to 5 days.
• Freezer – Wrap the whole loaf or individual slices in plastic, then place the loaf or slices in a freezer-safe container or bag and store in the freezer for up to 3 months. Thaw the bread in the fridge before eating.

More Gluten Free Quick Bread Recipes

• Gluten Free Zucchini Bread
• Gluten Free Pumpkin Bread
• Gluten Free Lemon Loaf