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Gluten-Free Banana Bread

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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.

slices of Gluten-Free Banana Bread with scattered chocolate chips and a jar of milk

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.

Gluten-Free Banana Bread Recipe

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 recipe produces a wonderful and perfectly balanced loaf of gf banana bread. It’s quick, simple, and freezes well.

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 add-ins.

1/2 cup chopped nuts

1/2 cup shredded coconut

1/2 cup chocolate chips

1 teaspoon cinnamon

For Coconut Pecan Banana Bread

To make my coconut pecan banana bread, add in 1 teaspoon cinnamon and 1/4 teaspoon nutmeg with the flour, baking soda, and salt.

Stir until combined. Fold in 1/2 cup shredded sweetened coconut and 1/2 cup chopped pecans. Bake as directed.

Dairy-Free Banana Bread

If you need a dairy-free option for this banana bread you can either replace the yogurt with dairy-free yogurt or you can use applesauce.

slices of Gluten-Free Banana Bread with scattered chocolate chips

Can I use baking powder instead of baking soda?

Yes! I’s not a 1 to 1 but if you’re in a pinch you can use baking powder to help your 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 gf banana bread for doneness about 5-7 minutes before the recipe calls for.

It will continue to bake after you pull it out of the oven, but you want to make sure the center is done.

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.

a collage of photos showing the six steps on how to make gluten free banana bread

How to make gluten free banana bread

  1. In a large mixing bowl mix mashed banana, oil, yogurt (or apple sauce, or additional oil or butter), sugar, eggs, and vanilla and whisk until smooth.
  2. Add flour, baking powder, baking soda, and salt. Stir until combined.
  3. If desired, fold in chocolate chips.
  4. Pour batter into the prepared loaf pan and tap it on the counter a few times until it’s level.
  5. Bake for 45-55 minutes or until cooked through and a toothpick inserted in the center comes out clean.
  6. Let cool completely before slicing.

You can use milk instead of yogurt in this gf banana bread recipe. Just note that the batter will be slightly runnier, but don’t worry.

It will still turn out.

These steps are for illustration purposes. Please see the printable recipe below for the full instructions.

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 Gluten Free French Toast.

How long should the gluten-free banana bread cool?

Let your 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.

slices of banana bread next to a white plate with slices of banana bread, and a jar of chocolate chips next to a blue and white towel

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.

Yield: 1 loaf

Gluten-Free Banana Bread

slices of Gluten-Free Banana Bread with scattered chocolate chips and a jar of milk

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.

Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour

Ingredients

Instructions

  1. Preheat the oven to 350°F (180°C). Grease a 9X5 metal loaf pan; set aside.
  2. In a large mixing bowl mix mashed banana, oil, yogurt (or additional oil or butter), sugar, eggs, and vanilla and whisk until smooth.
  3. Add flour, baking powder, baking soda, and salt. Stir until combined.
  4. If desired, fold in chocolate chips.
  5. Pour batter into the prepared loaf pan and tap it on the counter a few times until it's level.
  6. Bake for 55-65 minutes or until cooked through and a toothpick inserted in the center comes out clean.
  7. Let cool completely before slicing.
  8. Store in an airtight container at room temperature for up to three days.

Notes

  • Overripe bananas work best in this gluten free banana bread recipe.
  • I like the yogurt in this gf banana bread recipe. If you don't want to use yogurt or you don't have any you can add 1/4 cup more of oil or melted and cooled butter.
  • 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.

Nutrition Information:

Yield:

16

Serving Size:

1 loaf
Amount Per Serving: Calories: 165Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 24mgSodium: 131mgCarbohydrates: 26gFiber: 1gSugar: 13gProtein: 3g
© Chrystal
Cuisine: Breakfast / Category: Breads/Muffins
a collage photos with slices of gluten free banana bread with the words gluten free banana bread and www.glutenfreepalate.com in the center of the photo

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Reader Interactions

Comments

  2. 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!!

    Reply

    • 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.

      Reply

      • Hi Connie,
        I’m so glad you love these banana bread recipe. It’s a favorite in our house.

        Best,
        Chrystal

        Reply

  3. Another winner. I have to admitt i made them into muffins for an easy snack. Like all your recipes, perfect every time. Thank you!

    Reply

  4. 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!

    Reply

    • 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

      Reply

    • 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

      Reply

    • 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

      Reply

  8. 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!!

    Reply

    • 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

      Reply

  9. Hello! I recently tested for a wheat sensitivity so I have had to start baking with GF Flour. I was wondering, is there something I can add to normal flour recipes to make my GF flour rise? The back of the bag says it’s a 1:1 substitute for regular self rising flour but I’ve found that none of my recipes seem to rise. They turn out really dense. Any tips for cooking with GF Flour mixes?

    Reply

    • Hi Haley,
      Can I ask what blend you are using? There are some that will work as a 1:1 but it also depends on what you are making.

      Chrystal

      Reply

  10. I made this recipe into a double batch because the last time I made your blueberry muffins they disappeared way too quick, so this time I knew I had to make more.

    I did my regular substitution for rice blend flour due to taste and I didn’t have plain DF yogurt, so I used vanilla flavored; and it still turned out really well.

    This is the only GF banana bread recipe that has worked in every way. I love it!

    Reply

  11. My family’s favorite banana bread is grandma’s with lots of butter and sugar. This is just as good and uses yogurt which keeps it moist without becoming too heavy.

    Reply

  12. Super delicious and addictive with chocolate chips.. No icky gf texture, just yummy. Cinnamon and nutmeg are nice adds. Can’t wait to make it again. Many thanks!

    Reply

    • Hi Leslie,
      Not in this recipe but I do have a paleo banana muffin recipe you can make that uses almond flour. Just search paleo banana muffins on the right side of my page.

      Best,
      Chrystal

      Reply

  14. I’m excited to try this recipe. I have a flour blend that is 3 parts rice flour and one part cornstarch. I also have butter and safflower oil. Could I substitute the flour and the oil options? Thanks.

    Reply

  15. I have been making this recipe into muffins (makes about 12) – bake at 350 for about 25 minutes. They are delicious! Thank you for the recipe… and love the addition of applesauce to them. My kids love them!

    Reply

  16. I am looking to make this recipe and wanted to see if flaxseed can be used to substitute the eggs. I made your oatmeal cookies with flaxseed meal (the recommended amount to equal amount of eggs) and it was quite dry. Before I try this and use up my ingredients I thought I would check in to get your thoughts.

    Reply

  17. Truly the Best banana bread! I make a crumble on top using brown sugar, coconut butter and gluten free flour. I make these in disposable mini loaf pans I got on amazon and great for single use (my kids would polish one off one a day no problem age 7 and 4). Highly recommend this recipe! I make this weekly!

    Reply

  18. Absolutely delicious! I didn’t have yogurt so used your tip of substituting with applesauce. It worked beautifully! Thank you!

    Reply

  19. What an absolute treat. I exchanged the choc chips for walnuts and the result was just beautiful. A moist delicious cake.
    And thank you too Chrystal for your recipes for flour mixes. They have changed my gluten free cooking world.

    Reply

  20. Hi! I LOVE this recipe and your gluten-free vanilla cupcakes – they are the bomb!
    One hitch I run into is the tops of both the cupcakes (if not frosted fairly soon) and the banana bread become sticky/tacky within a few hours. This can make it challenging to frost the cupcakes.
    What do you suggest I do to prevent this from happening?

    Reply

    • Hi Vanessa,
      It’s common for banana bread to get a little soft on top by day two, but not usually the cupcakes. Do you live in a humid area? You can always refrigerate them.

      Best,
      Chrystal

      Reply

  21. Delish. I added some coconut, plus used brown sugar and some cinnamon. Didn’t add choc chips. You could not taste that it was gluten free flour so the whole family loved it.

    Reply

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