Settle in with a thick, tender slice of homemade gluten free banana bread. This easy recipe is made with basic kitchen essentials that you probably already have on hand so there’s no need to run to the store. Make sure to read the full post & recipe notes for tips on how to make this gluten free banana bread recipe vegan friendly! It’s 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!
More Delicious Banana Bread Recipes
the Best Gluten-Free Banana Bread Recipe
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.
How to Make Gluten Free Banana Bread
Really this process just comes down to a few basic steps:
- Whisk together the dry ingredients in a large mixing bowl
- Mix in the wet ingredients
- Pour batter into a prepared loaf pan & bake
- Mashed Banana: What’s a banana bread without banana? When it comes to banana bread you want to use overripe bananas – they’re sweeter, softer and easy to use. The spottier, the better.
- Gluten Free All Purpose Flour: Any general gf flour blend should work here whether it’s my homemade flour or a store bought one like Bob’s Red Mill gluten free ap flour. If your blend doesn’t already contain I recommend adding 1/2 teaspoon of xanthan gum to your dry ingredients for best results. This will help bind your bread and hold on to moisture so it doesn’t get too dry.
- Baking Powder: This helps your bread rise.
- Cinnamon, Salt & Vanilla Extract: These are our flavour enhancers.
- Melted Butter: Melted butter mixes in easily and makes for a velvety, evenly crumbed cake. Dairy free butter and coconut oil can be used in place of the dairy butter.
- Brown Sugar: Technically, light or dark brown sugar will work here. Dark brown sugar will make for a sweeter (and darker) overall cake because it has a high molasses content. I recommend using brown sugar because it adds more moisture to this cake and because I think it provides a deeper, richer flavour than granulated white sugar.
- Coconut sugar substitute: You can use coconut sugar of the brown sugar if you’d like. Keep in mind that coconut sugar isn’t as moist as brown sugar which can affect the texture of the finished cake. Since this cake has a lot of moisture added in other ways it shouldn’t be too much of a problem.
- Eggs: Provide moisture, structure and helps the cake rise. Room temperature eggs are best. Make a flax egg or chia egg to use as an egg substitute if needed.
Gluten Free Banana Bread Questions + Tips
How should I store this?
- This keeps best when stored wrapped up tight in plastic wrap, aluminum foil or stored in an airtight container.
How long does homemade gluten free banana bread last?
- Like most gluten free quick breads, 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 to make this gf banana bread?
- When I was originally testing this recipe I used a 1:1 rice flour and tapioca starch blend that came out pretty well. Ultimately I decided on using a gluten-free flour mixture 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 flour + coconut flour) or this vegan chickpea banana bread (using chickpea flour) instead.
Can I make this a gluten free vegan banana bread recipe?
- Yes! I’ve tested this using two flax eggs in place of regular eggs and it came out quite well.
- You might also be interested in trying out my Chickpea Flour Banana Bread. That recipe uses chickpea flour (great for egg-free baking) making it a naturally vegan and gluten free banana bread.
- Chocolate – add chocolate chips or chunks
- Chopped nuts – walnuts and pecans are always great banana bread add-ins. Bonus points to you if you toast them first.
- Dried fruit
- Shredded coconut – Again, toasting your coconut is a good idea.
If you have any other questions about making this bread just let me know in the comments below!
- 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 | 165 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
- Preheat oven to 350°F/180°C. Grease or line a 9x5 inch loaf pan and set aside.
- In a large mixing bowl whisk together the flour, cinnamon, baking powder and salt.
- 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.
- 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.
- Pour the batter into your prepared loaf tin, place in the oven and bake for 55-60 minutes or until cooked through.
- Let cool about 10 minutes before slicing and serving. Enjoy!
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.