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.
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.
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
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.
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 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.
How to make gluten free banana bread
- 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.
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 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.
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.
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.Gluten-Free Banana Bread
Ingredients
Instructions
Notes
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
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
Haley says
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?
chrystal says
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
Sarah says
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!
chrystal says
Awe, I am so glad you love this gluten free banana bread recipe. Thank you for sharing.
Best,
Chrystal
Libby says
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.
chrystal says
Hi Libby,
I am so glad you like it. Thank you for taking the time to stop by and let me know.
Best,
Chrystal
Debbie Morris says
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!
chrystal says
You are very welcome. I’m so glad you liked it!
Best,
Chrystal
leslie manes says
I wanted to use Almond Flour… will that work in your recipe?
chrystal says
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
Esti says
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.
chrystal says
I haven’t personally tried that flour blend mix, but it should work. Safflower oil works.
Best,
Chrystal
Carrie Graham says
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!
chrystal says
Hi Carrie,
I am so glad you like this recipe. Thank you for taking the time to stop by and let me know.
Best,
Chrystal
Stacey Thorkildsen says
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.
chrystal says
Hi Stacey,
I haven’t tried flaxseed egg in my oatmeal cookies, but it’s good to know. For the banana bread, yes, you can use flaxseed egg. The texture will be a little different, but still good.
Best,
Chrystal
Loren says
Are there any other substitutes for eggs?
chrystal says
Hi Loren,
You can use flax egg, or an egg replacer. You can also leave the egg out. Just make sure when you are measuring your flour to spoon it into your measuring cup, then level.
Best,
Chrystal
Katie Fiorentino says
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!
chrystal says
Thank you so much Katie! I glad you love my banana bread recipe. I love the idea of adding a crumble on top.
Best,
Chrystal