Tender Gluten-Free Banana Bread that’s easy to mix up and only takes one-bowl to make. Use your overripe bananas to bake up this quick and simple gluten-free banana bread recipe.
If you love banana bread you might also like my Gluten-Free Chocolate Banana Bread. If you are a fan of blueberries you’ll want to make my Gluten-Free Blueberry Banana Muffins.
For more recipes check out my Gluten-Free Breads and Muffins.
Gluten-Free Banana Bread
Gluten-Free Banana bread is a classic yet simple gluten-free quick bread. With only a few basic ingredients that most people have in their kitchen you can bake up this banana bread in less than an hour.
The combination of textures and flavors in this gluten-free banana bread recipe produces a wonderful and perfectly balanced loaf of gf banana bread. It’s quick, simple, and freezes well.
How to make gluten-free banana bread
I often get questions about gluten-free banana bread recipes. I tried to answer a few for you below so that you can product a delicious gluten-free banana bread without any fuss. If you have additional questions please leave a comment and I will get back to you.
Can I use baking powder instead of baking soda to make banana bread?
Yes! I’s not a 1 to 1 but if you’re in a pinch you can use baking powder to help your gluten-free banana bread rise. To substitute the baking soda with baking powder, use 4 teaspoons for every teaspoon of baking soda called for in a recipe. For example, in this recipe it calls for 1 teaspoon of baking soda, simply use 4 teaspoons of baking powder (unless you are at a high altitude, then this substitution may not work well for you).
How do you know when your banana bread is done?
I always recommend that you start testing your banana bread for doneness about 5-7 minutes before the recipe calls for. Oven temperatures may vary and this can effect your actual baking time. Insert a cake tester or long toothpick into the center of the loaf. If it comes out clean, it’s done.
What happens when you forget to put in baking soda?
Baking soda is an important leavening agent in recipes. If you forget it, your gluten-free banana bread will not rise. It’ll still taste good, but it will be hard and dense. If you leave the baking soda out of this gluten-free banana bread consider making it into french toast.
How long should the gluten-free banana bread cool?
Let your gluten-free banana bread cool in the pan for at least ten minutes. Remember, most cakes, cupcakes, and quick breads continue to cook some after being removed from the oven. Allowing it time to cool will help it set up, and help keep it from falling apart in a steamy mess when you remove it from the pan.
There are several ingredients you can add to your gluten-free banana bread recipe to add more texture or flavor. The following are a list of my favorite Gluten-Free Banana Bread add-ins.
- 1/2 cup chopped nuts
- 1/2 cup shredded coconut
- 1/2 cup chocolate chips
- 1 teaspoon cinnamon
Dairy-Free Banana Bread
If you need a dairy-free option for this gluten-free banana bread you can either replace the yogurt with dairy-free yogurt or you can use applesauce.
Working with Gluten-Free Flours
When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour. The best method really is to weight it but I don’t have the ingredient weights for all my recipes yet.
Steps to make gluten-free banana bread
- Preheat the oven to 350°F (180°C). Grease a 9X5 metal loaf pan; set aside.
- In a large mixing bowl mix mashed banana, oil, yogurt, sugar, eggs, and vanilla and whisk until smooth.
- Add flour, baking soda, and salt. Stir until combined.
- If desired, fold in chocolate chips.
- Pour batter into the prepared loaf pan and tap it on the counter a few times until it’s level.
- Bake for 45-55 minutes or until cooked through and a toothpick inserted in the center comes out clean.
- Let cool completely before slicing.
- Store in an airtight container at room temperature for up to three days.
I love experimenting with gluten-free banana bread recipes and my family loves test tasting every loaf we bake up.
More Gluten-Free Banana Bread Recipes
- Gluten-Free Coconut Pecan Banana Bread
- Gluten-Free Blueberry Banana Bread
- Gluten-Free SunButter Chocolate Bread
Gluten-Free Banana Bread Mixes
- Gluten Free Banana Quick Bread & Muffin Mix – Pillsbury Baking
- King Arthur Gluten-Free Banana Bread Mix
- Simple Mill Banana Muffin & Bread Mix
Interested in another recipe that uses banana? Try My Gluten Free Kitchen’s Gluten-free Dairy-free Banana Chocolate Chip Muffins. For a paleo version, you might like Bakerita’s Paleo Chocolate Chunk Banana Bread.
If you make this gluten-free banana bread please stop back by and let me know if the tips helped and what you thought of the recipe.
Happy cooking and baking,
Chrystal
Gluten-Free Banana Bread
Tender Gluten-Free Banana Bread that's easy to mix up and only takes one-bowl to make. Use your overripe bananas to bake up this quick and simple gluten-free banana bread recipe.
Ingredients
- 2 large over ripe bananas, mashed (1 cup worth)
- 1/4 cup avocado oil (or oil of choice)
- 1/4 cup dairy-free plain yogurt (or favorite plain yogurt, or applesauce)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon gluten-free vanilla extract
- 1 cup gluten-free flour blend (or Bob's Red Mill 1-to-1 gluten-free flour blend)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- optional: 1/2 cup gluten-free chocolate chips
Instructions
- Preheat the oven to 350°F (180°C). Grease a 9X5 metal loaf pan; set aside.
- In a large mixing bowl mix mashed banana, oil, yogurt, sugar, eggs, and vanilla and whisk until smooth.
- Add flour, baking soda, and salt. Stir until combined.
- If desired, fold in chocolate chips.
- Pour batter into the prepared loaf pan and tap it on the counter a few times until it's level.
- Bake for 45-55 minutes or until cooked through and a toothpick inserted in the center comes out clean.
- Let cool completely before slicing.
- Store in an airtight container at room temperature for up to three days.
Nutrition Information:
Yield:
16Serving Size:
1 loafAmount Per Serving:Calories: 165 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 24mg Sodium: 131mg Carbohydrates: 26g Fiber: 1g Sugar: 13g Protein: 3g
Natalie says
Looks so delicious and perfect for brunch!
Jordana Levine says
I came across this recipe and even though I had loved the banana bread recipe I’ve used for years, this recipe intrigued me with its use of avocado oil and Greek yogurt. I decided to give it a try as I had two bananas that were overly ripe. I am SO glad that I did! This recipe is amazing and produced the most delicious banana bread! I did add the chocolate chips and I have to stop myself from finishing the whole thing! Can’t wait to try your other recipes!! Thank you!!
chrystal says
Hi Jordana,
I am SO glad you like it. Thanks for giving it a try and leaving a comment.
All my best,
Chrystal
Connie G says
I Made this recipe as well but changed it up a bit and the bread came out so moist. it is like you can’t stop eating it.
chrystal says
Hi Connie,
I’m so glad you love these banana bread recipe. It’s a favorite in our house.
Best,
Chrystal
Stephanie says
Another winner. I have to admitt i made them into muffins for an easy snack. Like all your recipes, perfect every time. Thank you!
Jill says
I want to try this so bad! If I were to swap out the sugar for coconut sugar, how would the measurements differ? Thanks in advance!
chrystal says
You can swap the sugar for coconut sugar. Just do a 1:1. Let me know how it turns out!
Best,
Chrystal
Livy says
This was the best banana bread, it was so good I have made this so many times!
chrystal says
Hi Livy,
I am so glad you love it! Thank you for taking time to stop by and let me know. I always love hearing from people who have made my recipes.
Best,
Chrystal
Linda says
Well this is absolutely delicious!
Will it freeze? I could make several at a time as I know we will eat this a lot!
chrystal says
Hi Linda,
I am so glad you like my banana bread recipe. Yes, you can freeze this banana bread. I recommend not slicing it if you plan to freeze it. You could even enjoy half a loaf and freeze the other half without slicing. Then bring it to room temperature before slicing.
Hope that helps! Best – Chrystal
Iris says
Great gluten free banana bread. I used coconut sugar and it was perfect. Thanks for a great recipe. My family loves it.
chrystal says
Hi Iris,
I’m so glad you like my banana bread recipe. Thank you for taking time to stop by and let me know.
All my best,
Chrystal
Corinne says
I’m new to baking and I decided to try this recipe. It was amazing! I haven’t tried baking much, because with gluten-free stuff I often feel disappointed with the result. But the taste and texture were perfect with this recipe! You wouldn’t even know it was gluten-free. Thank you for this!!
chrystal says
Hi Corinne,
I am so glad you love this banana bread recipe. I hope you find many more recipes here that you love.
Best,
Chrystal