Your hunt for the perfect gluten free banana bread is over, because this is it! This recipe is easy to make, made in one bowl and yields the perfect moist and fluffy banana bread that just so happens to be dairy free!
This gluten free banana bread is an absolute winner. It’s moist, fluffy, made in one bowl (my favorite kind of recipe), totally dairy free and has the perfect banana flavor.
A lot of banana bread recipes I’ve tried have been too much bread and not enough banana, but I managed to strike the perfect balance with this one. It’s bananay, it’s bready, it’s just perfect let me tell you.
With a crunch of walnuts if you want, a sweet sugary topping, moist and fluffy interior, this is a recipe you will come back to time and time again.
Warm up a slice and smother it with butter and you’re in for a treat! If you love this recipe, try my banana cake, carrot cake banana bread or blueberry banana bread next!
Why you’ll love this recipe
- Dairy free
- Made in one bowl
- Moist & tender
- Easy to make
How to make gluten free banana bread
Puree the bananas in a blender and measure out 1 1/2 cups. It’s important to have exactly 1 1/2 cups. Too little and the bread will be dry, too much and the bread will be too dense.
Add in all remaining wet ingredients and whisk together.
To the same bowl, add in both flours and all remaining dry ingredients aside from the walnuts. Be sure to spoon and level the flour into dry measuring cups, don’t scoop from the bag.
Mix together with a wooden spoon, just until no flour clumps remain.
Stir in the chopped nuts just until they are evenly incorporated.
Transfer to a 9×5 loaf pan and top with additional chopped walnuts and a sprinkle of brown sugar.The topping is optional but it adds a really nice flavor and crunch to the bread.
Bake for 45-55 minutes, or until a toothpick comes out clean. 50 minutes is ideal in my oven. Avoid opening the oven while baking because this can prevent the bread from rising properly.
How to store and freeze
Once prepared, this gluten free banana bread will keep for about 3-5 days on the counter. You can store it in the fridge for longer if you prefer, then warm it up quickly so it’s good as new!
I find that with any baked good that uses fruit, like bananas or apple sauce, it keeps better on the counter but not in an air tight container.
I like to just leave it on a plate with a some foil on top, but leave a little air so it can breathe and doesn’t get mushy.
This banana bread also freezes well! Let it cool completely, slice and place in a freezer safe ziplock bag and freeze for up to 2 months. Let thaw at room temp or reheat in the oven until warm through the center.
Tips for success
Use enough banana. This will not only keep the bread moist without adding too much oil, but will also add the perfect banana flavor we all love.
You’ll need a full 1 1/2 cups mashed banana, which is about 3-4 bananas. You can also puree the banana in a blender if you want to avoid any larger chunks in your bread, which I recommend.
Avoid slicing before the bread cools. I know this is so annoying because the smell of banana bread will be circulating through your house and you just absolutely need a slice right now.
However, allowing the bread to cool for 2 hours will ensure it stays intact and doesn’t crumble all over the place. Plus, it allows the fluffy texture to really take hold!
Mix just until combined. You don’t want to over-mix most baked goods, but this is especially true for a gluten free banana bread.
Over-mixing can cause the batter and therefore the bread to be gummy and dense which we want to avoid at all costs! Don’t want dense bread? Don’t over-mix and be sure to measure properly!
Use an aluminum loaf pan. These conduct heat the best, and are all around the best kind of pan for banana bread. I like this one.
Use very ripe bananas. They should be very spotty and brown which will add a natural sweetness to the bread and a deep banana flavor.
To ripen your bananas faster, add them to a ziplock bag (before peeling) and keep them in a warm dark place. They should be very ripe within a day or two!
Ingredient swaps
Sugar. You can use any kind of granulated sugar you like here. I like using a mix of light brown and white for the best texture and flavor.
You can use all of one or the other if you prefer or sub for coconut sugar for a refined sugar free option. I do not recommend a liquid sweetener here.
Nuts. Don’t like nuts or have an allergy? Leave them out or sub for chocolate chips! You can even add in a cup of blueberries for a blueberry banana bread.
Flour. I used the Bob’s Red Mill 1:1 All Purpose Gluten Free Baking Flour which I highly recommend for this recipe. Other GF all purpose flours should work, but make sure your blend has xanthan gum in it.
I do not recommend swapping the oat flour for another kind of flour as it really helps with the texture. If you don’t have oat flour, just blend up oats until you get a fine powder!
Dairy. To make this dairy free, just use coconut oil or vegan butter in place of regular butter and stick with a non-dairy milk like soy, coconut or almond.
Eggs. The eggs are a key ingredient in this recipe to give the bread its height and fluffy texture. I do not recommend leaving them out. You can try my vegan gluten free banana bread instead!
Try these recipes next!
- Gluten Free Blueberry Muffins
- Chocolate Chip Pumpkin Bread
- Banana Bread Granola
- Healthy Pumpkin Bread
- Vegan Chocolate Banana Bread
- Gluten Free Zucchini Bread
Lastly, if you want more recipes straight to your inbox, be sure tosubscribe to my email list. As always, if you make this recipe, be sure to tag me oninstagramand leave a comment below so I can see your creation!
5 from 7 votes
Gluten Free Banana Bread
by: claire cary
Your hunt for the perfect gluten free banana bread is over, because this is it! This recipe is easy to make, made in one bowl, and yields the perfect moist and fluffy banana bread that just so happens to be dairy free!
/ /
Prep: 10 minutes mins
Cook: 50 minutes mins
Total: 1 hour hr
10
Ingredients
Wet:
- 1 ½ cups pureed banana about 3-4 large bananas
- 2 large eggs
- ⅓ cup butter melted
- ¼ cup soy milk can sub for any kind ofmilk
- ¼ cup light brown sugar
- ½ cup white sugar
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
Dry:
- 1 ½ cup GF all purpose flour spooned and leveled
- ¾ cups oat flour spooned and leveled
- ¼ teaspoon baking soda
- 2 teaspoon baking powder
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ½ teaspoon salt
- optional: 1/2 cup chopped walnuts
US Customary – Metric
Instructions
Preheat the oven to 350 degrees Fahrenheit.
Puree the bananas in your blender and measure out 1 1/2 cups to a bowl.
Add in all remaining wet ingredients and whisk together until well combined.
To the same bowl, add in both flours and all remaining dry ingredients aside from the walnuts. Be sure to spoon and level the flour into dry measuring cups, don’t scoop from the bag.
Mix everything together with a wooden spoon, just until no flour clumps remain.
Stir in the chopped nuts.
Transfer to a 9×5 loaf pan lined with parchment paper and top with additional chopped walnuts and a sprinkle of brown sugar.
Bake for 50-60 minutes, or until a toothpick comes out clean. 55 minutes is ideal in my oven, but all ovens are different. Avoid opening the oven while baking because this can prevent the bread from rising properly.
Once done, remove from the oven and let cool in the pan for 10 minutes, then lift out and transfer to a wire rack to finish cooling. It's important to let it cool completely before slicing to ensure it doesn't crumble. Enjoy!
Notes
I used the Bob’s Red Mill 1:1 All Purpose Gluten Free Baking Flour which I highly recommend for this recipe. Other GF all purpose flours should work, but make sure your blend has xanthan gum in it.
The eggs are a key ingredient in this recipe to give the bread its height and fluffy texture. I have not tested a vegan version for this bread, but I do have a gluten free and vegan banana bread recipe as well.
You can use any kind of granulated sugar you like here. I like using a mix of light brown and white for the best texture and flavor, but you can use all of one or the other if you prefer or sub for coconut sugar.
You can sub the butter with coconut oil or dairy free butter.
Serving: 1slice / Calories: 289kcal / Carbohydrates: 41.1g / Protein: 5.8g / Fat: 11.9g / Fiber: 2.6g / Sugar: 18g
I am an expert and enthusiast assistant. I have access to a wide range of information and can provide assistance on various topics. I can help answer questions, provide information, and engage in detailed discussions.
Regarding the concept of gluten-free banana bread, I can provide information based on this article. Let's dive into the details!
Gluten-Free Banana Bread Recipe
This article provides a recipe for gluten-free banana bread that is easy to make, made in one bowl, and is dairy-free. It claims to yield a moist and fluffy banana bread with a perfect balance of banana flavor. The recipe includes both wet and dry ingredients, and here are the key steps:
- Preheat the oven to 350 degrees Fahrenheit.
- Puree the bananas in a blender and measure out 1 1/2 cups.
- Add all the wet ingredients to the pureed bananas and whisk them together.
- Add the flours and remaining dry ingredients to the same bowl and mix until no flour clumps remain.
- Stir in the chopped nuts (optional).
- Transfer the batter to a 9x5 loaf pan lined with parchment paper.
- Top with additional chopped walnuts and a sprinkle of brown sugar (optional).
- Bake for 50-60 minutes, or until a toothpick comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.
For the full recipe and detailed instructions, you can refer to this article.
Tips for Success
The article also provides some tips for making the perfect gluten-free banana bread:
- Use enough banana: The recipe calls for 1 1/2 cups of pureed banana, which is about 3-4 large bananas. This helps keep the bread moist and adds a strong banana flavor.
- Avoid slicing before the bread cools: Allowing the bread to cool for 2 hours helps it stay intact and maintain a fluffy texture.
- Mix just until combined: Over-mixing can make the bread gummy and dense. Mix the ingredients just until no flour clumps remain.
- Use an aluminum loaf pan: Aluminum pans conduct heat well and are recommended for baking banana bread.
- Use very ripe bananas: Ripe bananas with brown spots add natural sweetness and a deep banana flavor to the bread.
- Ingredient swaps: The recipe provides suggestions for ingredient substitutions, such as using different types of sugar, omitting or substituting nuts, and using alternative flours or dairy-free options.
For more details and variations, you can refer to the article.
Storing and Freezing
Once prepared, the gluten-free banana bread can be stored for about 3-5 days on the counter. It is recommended to store it without an airtight container to prevent it from becoming mushy. Alternatively, you can store it in the fridge for longer and warm it up before serving.
The banana bread can also be frozen. After it has cooled completely, slice it and place the slices in a freezer-safe ziplock bag. It can be frozen for up to 2 months. Thaw the bread at room temperature or reheat it in the oven until warm through the center.
I hope this information helps you in your quest for the perfect gluten-free banana bread! Let me know if there's anything else I can assist you with.
