Settle in with a thick, tender slice of homemade gluten free banana bread. This recipe easy is made with basic kitchen essentials that you probably already have on hand so there’s no need to run to the store. It also includes both dairy and egg free options making it the perfect go-to recipe to share with family and friends!

Everyone needs a go-to banana bread recipe.

You need something quick and reliable for those days when you just want to make your house smell like a Bath & Body candle. Or maybe you’re in dire need of some serious stress baking. Let’s also not forget those times when you suddenly find yourself in possession of a million overly ripened bananas all at once. Seriously – how long have those bananas been sitting on the counter for??

Whatever the reason, whatever the need you need something fast and easy that you can make in a pinch and I’ve got just the recipe for you. Let’s get baking!

How to Make: Gluten Free Banana Bread

This banana bread is as easy as it comes. We’re sticking with simple ingredients that you probably already have stocked if you’ve baked anything in the past six months and there’s no need for any special equipment other than a couple of mixing bowls and a whisk. That being said you can totally blend this all together using an electric mixer or blender if you prefer.

Really this process just comes down to:

1. Whisking together dry ingredients
2. Mixing wet ingredients
3. Putting it all together and baking

Easy!

Gluten Free Banana Bread Questions + Tips

How should I store this?

• • This keeps best when stored wrapped up tight or in an airtight container.

How long does it last?

• Like most gluten free baked goods this is best fresh/enjoyed on the same day. After day one if you have any leftovers I recommend warming it up in the microwave for about 20 seconds to freshen it up again.

Can I use different flours?

• When I was originally testing this recipe I used a 1:1 rice flour and tapioca blend that came out pretty well. Ultimately I decided on using a gluten free flour blend because it’s usually easier to find a generic blend as opposed to two separate gluten free flours. The bread does have a much chewier texture with just rice/tapioca but is still very enjoyable.
• If you’re interested in using grain free flours you might prefer my paleo banana bread (using almond + coconut flour) or this vegan chickpea banana bread (using chickpea flour) instead.

Can I make this a vegan banana bread and ditch the eggs?

• I’ve tested this using two flax eggs in place of regular eggs and it came out quite well.
• If you’re interested in an egg free banana bread that was designed to be egg free then I’ll refer you back to my Chickpea Flour Banana Bread.

If you have any other questions about making this bread just let me know in the comments below!

Enjoy!

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Yield: 9 slices

Gluten Free Banana Bread

Print

Settle in with a thick, tender slice of homemade gluten free banana bread. This recipe easy is made with basic kitchen essentials that you probably already have on hand so there's no need to run to the store. It also includes both dairy and egg free options making it the perfect go-to recipe to share with family and friends!

Prep Time 10 minutes

Cook Time 55 minutes

Total Time 1 hour 5 minutes

Ingredients

• 1 1/2 cup | 210 grams gluten free flour blend
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 1/2 cups ripe bananas, mashed (about 3 very large or 4 medium sized bananas)
• 3/4 cup | 135 grams brown sugar or coconut sugar
• 1/2 cup | 113 grams melted butter
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chunks (dairy free if needed) or chopped walnuts , optional

Instructions

1. Preheat oven to 350°F/180°C. Grease or line a 9x5 inch loaf pan and set aside.
2. In a large mixing bowl whisk together the flour, cinnamon, baking powder and salt.
3. In a medium sized mixing bowl mash together the ripe bananas until mashed, a little runny and mostly lump free. Add the sugar, melted butter, eggs and vanilla extract.
4. Pour the banana mixture into the flour mixture. Mix well until little to no lumps remain. Fold in chocolate chips or chopped nuts if using.
5. Pour the batter into your prepared loaf tin, place in the oven and bake for 55-60 minutes or until cooked through.
6. Let cool about 10 minutes before slicing and serving. Enjoy!

Notes

If your gluten free flour blend doesn't contain xanthan gum add 1/2 teaspoon to your dry ingredient blend. 

Make it vegan:

• Use flax or chia eggs in place of chicken eggs. To make a flax/chia egg: Combine 2 tablespoons ground flax seed (or chia seeds) with 5 tablespoons cold water. Whisk until combined and place in the fridge for at least 5 minutes while you prep the cookies. When the 'egg' has thickened and gelled up it's ready to use.
• Use dairy free/vegan butter in place of dairy butter
• If you’re interested in an egg free banana bread that was designed to be egg free then I'll refer you back to my Chickpea Flour Banana Bread.

This keeps best when stored wrapped up tight or in an airtight container.

How long does it last?

• Like most gluten free baked goods this is best fresh/enjoyed on the same day. After day one if you have any leftovers I recommend warming it up in the microwave for about 20 seconds to freshen it up again.

Can I use different flours?

• When I was originally testing this recipe I used a 1:1 rice flour and tapioca blend that came out pretty well. Ultimately I decided on using a gluten free flour blend because it's usually easier to find a generic blend as opposed to two separate gluten free flours. The bread does have a much chewier texture with just rice/tapioca but is still very enjoyable.
• If you're interested in using grain free flours you might prefer my paleo banana bread (using almond + coconut flour) or this vegan chickpea banana bread (using chickpea flour) instead.

Nutrition Information:

Yield:

9

Serving Size:

slice with chocolate chips
Amount Per Serving:Calories: 265 Saturated Fat: 6g Cholesterol: 63mg Sodium: 239mg Carbohydrates: 38g Fiber: 2g Sugar: 21g Protein: 3g