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This easy banana bread is moist, delicious, and just so happens to be gluten-free.
By
Kalisa Marie Martin
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Kalisa Marie Martin
Kalisa Marie Martin a is classically trained chef, content creator, and travel entrepreneur of Jamaican heritage.
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Updated January 31, 2024
28 Ratings
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In This Recipe
The Best Gluten-Free Flour
Swaps and Subs
Storing and Freezing
I’ve been gluten-free for over 15 years. When I’m craving something, I don’t want a version of it that tastes “good for being gluten-free.” I want it to be as good as the real thing, and this banana bread delivers! It’s soft and moist and has a straightforward banana flavor that’s enhanced only by a touch of vanilla.
How to Make Gluten-Free Baking Easy
When a gluten-free bread or baked good doesn’t taste quite right, it’s usually because of the texture.
Gluten is an elastic protein found in wheat (and barley and rye) that gives structure and a satisfying chewiness. Without it, gluten-free baked goods have the potential to be dense, crumbly, and disappointing even if the flavor is on point. But they don’t have to be!
With the right recipe, you can end up with a final product that is just as good or, dare I say, even better than the gluten-filled version. The best candidates for easy gluten-free transformation are recipes that don’t rely on the structure and chewiness that gluten provides.
Banana bread is a perfect example. It gets its moistness from the mashed bananas, structure from the egg, and chewiness from the melted butter—the flour contributes less than 50 percent of what it takes to make this loaf!
Not to mention, one of the pitfalls of making gluten-filled baked goods is over-mixing the batter. This develops the gluten and results in an unpleasant toughness. With our gluten-free batter, this is a non-issue.
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What’s the Best Gluten-Free Flour?
Years ago, you’d have to pull together different combinations of grains and ingredients for gluten free baking.
These days, there are many brands that offer awesome all-purpose gluten-free blends. My current favorite is King Arthur's Measure for Measure Gluten Free Flour. I also love Cup4Cup Multipurpose Gluten Free Flour (note that it contains milk) and Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
One-to-one gluten-fre flours should work as an equal replacement for standard flour, but it’s always a good idea to double check the fine print on your gluten free flour to make sure you don’t need to mix in additional ingredients like xanthan gum.
Banana Bread Swaps and Substitutions
If you’re looking for a classic banana bread, this is it. But, if you want to jazz it up, the sky’s the limit!
- Add some mix ins: You could add 1 teaspoon cinnamon and 1/2 teaspoon nutmeg, 1/2 cup walnuts or pecans, and/or 1/2 cup chocolate chips
- Swap the sugar: You can also adjust the amount of sugar to your liking and even swap one sugar for another. Try raw or brown sugar for an added caramel-like flavor.
- Make it dairy-free: If you’re dairy-free and avoiding butter, use equal parts coconut, olive, or vegetable oil instead.
How to Store and Freeze Banana Bread
It's best to store banana bread covered on your countertop. It should last up to 5 or 6 days that way, but it's best within the first 3 to 4 days. It is still perfectly edible after day 4, but it might start to dry out.
If you don't think you'll use it up in time, don't worry. Freezing banana bread is easy.
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Gluten Free Dessert Recipes You'll Love
- Almond Flour Banana Bread
- Gluten Free Chocolate Chip Cookies
- Flourless Chocolate Olive Oil Cakes
- Monster Cookie Bars
- Flourless Lemon Almond Cake
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Gluten-Free Banana Bread
Prep Time10 mins
Cook Time55 mins
Total Time65 mins
Make sure you’re using soft, overripe bananas that are anywhere from freckly to completely brown all over. When mashing, I like to leave some lumps in, similar to chunky applesauce.
Ingredients
3 to 4 medium overripe bananas, mashed (1 1/2 cups)
1/3 cup unsalted butter, melted
3/4 cup granulated sugar
1 large egg, beaten
1 teaspoon vanilla extract
1 1/2 cups gluten-free all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
Method
Preheat oven to 350°F.
Prepare the loaf pan:
Grease an 8x4-inch loaf pan generously with cooking spray.
Mix the wet ingredients:
In a large mixing bowl, add mashed bananas and stir in melted butter, sugar, egg, and vanilla.
Mix the dry ingredients and combine:
In a smaller bowl, add flour, baking soda, baking powder, and salt. Whisk to combine. Add the flour mixture to the larger bowl with the wet ingredients and stir until fully combined. (Note that it will be slightly lumpy because of the pieces of mashed banana.)
Bake:
Pour batter into the prepared loaf pan, scraping the bowl to assist. Bake for 50 minutes to 1 hour, or until a tester comes out clean.
Serve:
Cool on a rack at least 15 minutes before removing the loaf from the pan. Cool completely before slicing and serving.
Did you enjoy this recipe? Let us know with a rating and review!
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- Gluten-Free Desserts
- Banana Desserts
- Quick Bread
| Nutrition Facts (per serving) | |
|---|---|
| 288 | Calories |
| 9g | Fat |
| 50g | Carbs |
| 4g | Protein |
Show Full Nutrition Label
×
| Nutrition Facts | |
|---|---|
| Servings: 8 | |
| Amount per serving | |
| Calories | 288 |
| % Daily Value* | |
| Total Fat 9g | 11% |
| Saturated Fat 5g | 25% |
| Cholesterol 43mg | 14% |
| Sodium 307mg | 13% |
| Total Carbohydrate 50g | 18% |
| Dietary Fiber 2g | 8% |
| Total Sugars 26g | |
| Protein 4g | |
| Vitamin C 5mg | 26% |
| Calcium 38mg | 3% |
| Iron 1mg | 8% |
| Potassium 248mg | 5% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
As an expert in gluten-free baking and a classically trained chef, I have extensive knowledge and experience in creating delicious gluten-free recipes. I understand the challenges of achieving the right texture and taste in gluten-free baked goods, and I'm here to provide you with information related to the concepts mentioned in this article.
Gluten-Free Baking Tips
When it comes to gluten-free baking, achieving the right texture can be a challenge. Gluten, which is found in wheat, barley, and rye, provides structure and chewiness to baked goods. Without it, gluten-free baked goods can turn out dense and crumbly. However, with the right recipe and techniques, you can create gluten-free treats that are just as good, if not better, than their gluten-filled counterparts.
The Best Gluten-Free Flour
In the past, gluten-free baking required combining different grains and ingredients. However, nowadays, there are many brands that offer excellent all-purpose gluten-free flour blends. Some popular options include King Arthur's Measure for Measure Gluten Free Flour, Cup4Cup Multipurpose Gluten Free Flour, and Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. These one-to-one gluten-free flours can be used as an equal replacement for standard flour in most recipes. However, it's always a good idea to check the fine print on your gluten-free flour to see if any additional ingredients, such as xanthan gum, need to be added.
Banana Bread Swaps and Substitutions
While the recipe provided in the article is for a classic banana bread, there are several ways you can customize it to suit your preferences. Here are some ideas:
- Mix-ins: You can add extra flavor and texture to your banana bread by incorporating mix-ins such as 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg, 1/2 cup of walnuts or pecans, and/or 1/2 cup of chocolate chips.
- Sugar: Adjust the amount of sugar to your liking and experiment with different types of sugar, such as raw or brown sugar, to add a caramel-like flavor.
- Dairy-free: If you're avoiding dairy and butter, you can use equal parts coconut oil, olive oil, or vegetable oil as a substitute.
Storing and Freezing Banana Bread
To keep your banana bread fresh, it's best to store it covered on your countertop. It should last up to 5 or 6 days this way, with the best flavor within the first 3 to 4 days. If you don't think you'll be able to consume it within that time frame, you can easily freeze it. Wrap the bread tightly in plastic wrap or place it in an airtight container before freezing. It can be stored in the freezer for up to 3 months. When you're ready to enjoy it, simply thaw it at room temperature or warm it up in the oven.
I hope this information helps you in your gluten-free baking journey! If you have any more questions or need further assistance, feel free to ask. Happy baking!
