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

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, sugar, eggs, and vanilla and whisk until smooth.
3. Add flour, 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 45-55 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.

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

Yield: 1 loaf

Gluten-Free Banana Bread

Print

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

• 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

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, sugar, eggs, and vanilla and whisk until smooth.
3. Add flour, 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 45-55 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.

Nutrition Information:

Yield:

16

Serving Size:

1 loaf
Amount 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

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.