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.
Optional chocolate chips take this gluten free banana bread recipe to the next level, or you can add your own favorite mix ins.
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 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.
INGREDIENTS IN GLUTEN FREE BANANA BREAD
Bananas- For this recipe you need 3 large bananas that are overripe. For the best banana bread, I like to use bananas that are at least halfway brown on the outside.
Oil - For moisture, you can use either melted butter or an oil of your choosing. Vegetable, canola, avocado, and coconut oil (melted) all work well.
Yogurt - For additional moisture without added fat, plain yogurt is added. You have options with this ingredient too. Use regular or dairy free yogurt, Greek or not. You can also use applesauce, another fruit puree, or more oil.
Sugar - regular granulated sugar gives the best texture and the perfect amount of sweetness.
Eggs - Eggs hold everything together and aid in helping this quick bread rise and brown up nicely.
Vanilla Extract - a good quality, gluten-free vanilla extract adds a deep, warm flavor to banana bread.
Gluten Free All-Purpose Flour - You can use your favorite blend. I used Bob's Red Mill 1-to-1 baking blend.
Baking Powder and Baking Soda - these are the workhorses of most quick breads. They replace yeast as a leavener, and help the bread to rise in the oven.
Salt - a pinch of salt in baked goods enhances the sweetness.
If you have any questions, please leave a comment below and I will get back to you.
HOW TO MAKE GLUTEN FREE BANANA BREAD
- 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.
- Add flour, baking powder, 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 numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.
GLUTEN FREE BANANA BREAD MIX-INS
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.
- ½ cup chopped nuts
- ½ cup shredded coconut
- ½ cup chocolate chips
- 1 teaspoon cinnamon
HOW TO MAKE COCONUT PECAN BANANA BREAD
To make my coconut pecan banana bread, add in 1 teaspoon cinnamon and ¼ teaspoon nutmeg with the flour, baking soda, and salt.
Stir until combined. Fold in ½ cup shredded sweetened coconut and ½ 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.
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.
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 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.
CAN I FREEZE GLUTEN FREE BANANA BREAD?
This bread will freeze very well. To freeze, leave the bread whole and unsliced. Wrap well with plastic wrap, then
GLUTEN FREE BANANA BREAD MIXES
Try one of these if you're looking for a shortcut!
Gluten Free Banana Quick Bread & Muffin Mix - Pillsbury Baking
King Arthur Gluten-Free Banana Bread Mix
Simple Mills 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. Banana Pancakes are also a wonderful way to use up ripe bananas.
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.
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
- 3 large over ripe bananas, mashed (1 ¼ cups - 1 ½ cup worth)
- ¼ cup oil of choice, or melted and cooled butter
- ¼ cup dairy-free plain yogurt (or plain yogurt, or applesauce, or ¼ cup more oil or butter)
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon gluten-free vanilla extract
- 2 cups gluten-free flour blend (or Bob's Red Mill 1-to-1 gluten-free flour blend)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- optional: ½ cup 1 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 (or additional oil or butter), sugar, eggs, and vanilla and whisk until smooth.
- Add flour, baking powder, 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 55-65 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.
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 ¼ 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:
16Serving Size:
1 loafAmount Per Serving: Calories: 165Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 24mgSodium: 131mgCarbohydrates: 26gFiber: 1gSugar: 13gProtein: 3g
Natalie
Looks so delicious and perfect for brunch!
Ida
It is delicious. The recipe is really simple n easy , the taste was delicious n the texture was very beautiful , even though i use chocolate block , because i didnt have choco chip . This is the first time I made gf banana bread , but i’m happy with the result.,My daughter couldn’t stop eating iy and my friend kept saying delicious . Thank you Chrystal for the recipe
Jordana Levine
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
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
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
Hi Connie,
I'm so glad you love these banana bread recipe. It's a favorite in our house.
Best,
Chrystal
Stephanie
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
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
You can swap the sugar for coconut sugar. Just do a 1:1. Let me know how it turns out!
Best,
Chrystal
Livy
This was the best banana bread, it was so good I have made this so many times!
chrystal
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
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
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
Great gluten free banana bread. I used coconut sugar and it was perfect. Thanks for a great recipe. My family loves it.
chrystal
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
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
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
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
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
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
Awe, I am so glad you love this gluten free banana bread recipe. Thank you for sharing.
Best,
Chrystal
Libby
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
Hi Libby,
I am so glad you like it. Thank you for taking the time to stop by and let me know.
Best,
Chrystal
cherie
i normally don't leave comments but this banan bread was just sooooo good!!! used apple sauce to make it dairy free and it turned out amazing making another batch and just had to say thank you for this amazing recipe!
chrystal
I am so glad you loved it. Thank you for letting me know.
Best,
Chrystal
Debbie Morris
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
You are very welcome. I'm so glad you liked it!
Best,
Chrystal
Su
Thank you for this amazing recipe. I now have to make this for someone who is gf and egg free. Can I sub flaxegg? Thanks for your help!
chrystal
You are welcome. Yes, flaxegg will work, just note that the texture will be softer.
Best,
Chrystal
leslie manes
I wanted to use Almond Flour... will that work in your recipe?
chrystal
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
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
I haven't personally tried that flour blend mix, but it should work. Safflower oil works.
Best,
Chrystal
Carrie Graham
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
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
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
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
Are there any other substitutes for eggs?
chrystal
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
Amanda
I loved this banana bread! I used full fat plain yogurt and it came out amazing. I only used a 1/2 C sugar and it was still incredible!
chrystal
I am so glad you love it. Thank you for sharing.
Best,
Chrystal
Katie Fiorentino
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
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
Gail
Absolutely delicious! I didn’t have yogurt so used your tip of substituting with applesauce. It worked beautifully! Thank you!
chrystal
I'm so glad you liked it. Thank you for letting me know.
Best,
Chrystal
Gwen
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.
chrystal
So glad you loved it. Thank you for letting me know. I am so happy to hear you are loving my flour blends and recipes.
Best,
Chrystal
Vanessa
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?
chrystal
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
Jody
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.
chrystal
I am so glad that everyone love it. Thank you for letting me know.
Best,
Chrystal
Debbie Jo Proulx
This was delicious. I used 3/4 cup of chopped walnuts instead of chocolate chips. My gluten-intolerant husband loved it and I will make it again. I’m going to try more of your recipes!
Samina
Hi Chrystal,
Will this recipe work with your flour blend( white rice, tapioca, potato startch and xanthan) and flax egg?
chrystal
Hi Samina,
Yes, you can use my flour blend. The bread might be a little on the softer side with flax egg and it won't rise as much, but it will still be yummy.
Best,
Chrystal
Lindsey
Yum! I think the yogurt really makes this recipe so perfect. Will be making this again.