Published: by Kim · This post may contain affiliate links · 43 Comments
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This gluten free banana bread is lightly spiced and perfectly moist. It's so quick and easy to make and can easily be made dairy free!
Gluten Free Banana Bread was originally posted on 01/15/2020 and has been updated with new pictures, tips and substitutions, and a new video.
Some of the items linked in this post are affiliate links, meaning, at no additional cost to you, if you click through and make a purchase, I will earn a small commission.
I've never been much of a banana bread person, but this bread has changed my mind forever. The banana breads I've had in the past have all been very dense and almost rubbery. I know that sounds weird to call bread rubbery, but that's the exact word I would use to describe it. But this bread is perfectly moist without being overly dense and is in no way "rubbery." Haha!
A reader recently gave me a great idea and I have to thank her for it, so Debbie, if you're reading this, thank you for giving me the wonderful idea to use my gluten free pumpkin bread as a starting point for this banana bread! It came out more amazing than I even imagined it would.
the ingredients needed to make gluten free banana bread (with dairy free option)
- Kim's all purpose gluten free flour blend--to make this recipe dairy free, simply use a dairy-free milk powder, such as soy milk powder or, my favorite, coconut milk powder, in place of the non-fat dry milk powder.
- Bananas--I don't use overly ripe bananas like most people. I prefer less ripe bananas for my banana bread. Less ripe bananas means less mushy banana bread.
- Nutmeg and cinnamon--just a touch offers a backdrop of spice without it being overwhelming.
- Coconut oil--you can sub this with any oil, even olive oil for a fruity taste. I really like the coconut vibes from the coconut oil. They're very faint, but they go well with the banana.
Let's Make banana bread
Quick breads made gluten free are SO easy!! One of the great things about baking gluten free is that many baked goods that don't require much gluten development are often better than their gluten-filled counterparts. Cakes, cookies, brownies, muffins, quick breads--they're pretty easy to convert to gluten free, as long as you have a great gf flour blend.
- Whisk all the dry ingredients with the sugar in a large mixing bowl.
- Make a well in the center and add the wet ingredients (melted coconut oil, eggs, water, and mashed bananas). Stir until thoroughly combined.
- Pour into a loaf pan and bake for 50-60 minutes.
- Let cool in pan for 10 minutes and then remove to wire rack to cool completely.
banana bread FAQs
What size loaf pan is best?
A standard 8 ½ by 4 ½-inch loaf pan works just fine. I think if you go any bigger than that (9 by 5-inch for example) you'll need to double the recipe (which can be done by the way) with a little batter leftover, which can be baked into muffins.
Can I make banana muffins instead of bread?
Absolutely! Most quick breads can be made into muffins as well. Just adjust the baking time to 20-25 minutes, or until the muffins spring back when touched (or a toothpick inserted into the center comes out clean).
Should I use really ripe bananas?
I might catch flack for this, but I think less ripe bananas actually work better in banana bread! When bananas are overripe, they are so much more liquidy and super sweet and I'm pretty sure that's why most banana breads I've had are mushy.
Tips and Substitutions for banana bread (including dairy free)
- For dairy free, use coconut milk powder (affiliate link) in place of the nonfat dry milk powder within the flour blend (or use a store bought dairy free gf flour blend). Everything else is naturally dairy free in the recipe.
- For the best texture, use bananas that aren't overly ripe. I know that goes against everyone else's mindset, but it truly makes a difference when the bananas aren't completely mushy. Try it and you'll see what I mean.
- Don't want to use melted coconut oil? No problem. Use any neutral oil you'd like.
- Add-ins. For textural differences, as well as extra flavor, feel free to add toasted chopped walnuts or pecans, a handful or two of semi-sweet or dark chocolate chips, or even a few handfuls of blueberries. BYOC (be your own chef!).
more gluten free quick breads to enjoy
- Gluten Free Dairy Free Zucchini Bread
- Gluten Free Bakery Style Blueberry Muffins
- Gluten Free Lemon Loaf Cake
- The BEST Gluten Free Pumpkin Bread
- Gluten Free Pineapple Coconut Muffins
- Gluten Free Apple Crumb Muffins
Toss the ordinary banana bread out the window and try this gluten free banana bread instead for a change of pace you're sure to love!!
The BEST Gluten Free Banana Bread
Kim
This gluten free banana bread is lightly spiced and perfectly moist. It's so quick and easy to make and is sure to become your favorite!
4.32 from 48 votes
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Prep Time 10 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr
Course bread, Breakfast
Cuisine American
Servings 1 loaf
Ingredients
- 1½ cups plus 2 tablespoon (227g) Kim's all purpose gluten free flour blend (a store bought blend may be substituted, but hasn't been tested)
- 2 teaspoon baking soda
- ¾ teaspoon salt
- 1½ cups (300g) granulated sugar
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- 1 cup (about 2-3) bananas, coarsely mashed (not overly ripe)
- ½ cup (120ml) coconut oil, melted (substitute avocado oil, canola or vegetable oil)
- 2 large eggs, at room temperature
- ⅓ cup plus 1 tablespoon (92ml) water
- 1 teaspoon vanilla extract
- 1 cup (150-240g) chopped toasted nuts (walnuts or pecans), semi-sweet or dark chocolate chips, or fresh blueberries all optional
Instructions
Preheat oven to 350° F. Prepare an 8½ by 4½-inch loaf pan with nonstick spray and make a parchment paper sling (for easy removal). Set aside.
In a large bowl, whisk together the flour, sugar, salt, baking soda, nutmeg, cinnamon, and salt. Make a well in the center and add the melted coconut oil, bananas, eggs, water, and vanilla and stir to combine.
Pour into a greased 8½ by 4½-inch loaf pan.
Bake at 350° for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for 10 minutes and then remove from the pan to cool completely on a wire rack. Slice and serve.
Notes
Adjust baking time as necessary for size of loaf pan. If using a 12 by 4-inch loaf pan, begin checking bread at 50 minutes. To bake in a 9 by 5-inch loaf pan, you'll need to double the recipe, but the batter won't all fit in the pan so you can bake the rest of the batter into muffins.
To make muffins, pour batter into cupcake liners in muffin pans and bake for about 20-25 minutes, or until toothpick inserted into center comes out clean.
Store banana bread or muffins in airtight container on counter for a few days or freeze by slicing pieces and placing on parchment-lined baking sheet (or placing muffins on baking sheet), freezing until solid, and storing in freezer ziptop bag. Whole, unsliced loaf can be frozen solid by wrapping in plastic wrap. Thaw, still wrapped, at room temperature.
Keyword banana, bread, dairy free, Gluten Free
Tried this recipe?Tag @letthemeatglutenfreecake on Instagram so we can see!
More Recipes
- Gluten Free Bread Pudding
- Gluten Free Marshmallow Crescent Rolls
- Best Ever Gluten Free Red Velvet Cake Recipe
- Gluten Free King Cake Recipe
Reader Interactions
Comments
Cheryl L Towne
I had trouble with this recipe first time out. I made muffins. They rose and then collapsed in the cups. The middle was dense and leathery. The sides were terrific so I tried again. Checked the oven temperature and it was off by 10 degres: compensated for that. I used bananas that were barely ripe, and weighted out the flour mix instead of using cupfuls. The muffins rose and rose and stayed. They were moist and stayed fresh for the 4 days they lasted. Only problem: LOL I still don't care for banana bread.
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Elaine
OMG!!! This was delicious, fluffy, and super moist! Finally I can have banana bread that’s GF. I didn’t have coconut oil and used olive oil instead and cut sugar to 1 cup and it turned out great! Thank you~!
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Amy Wells
I have a question please? I am traveling in my motorhome and made up my all purpose flour but did not make up the bread flour. Could I use the all purpose for this banana bread?
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Kim
Yes, actually this recipe uses my all purpose flour blend so you're all set!
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Jen Rice
Just made this in a 6 mini loaf pan, added chopped almonds and dark chocolate chips. Adjusted bake time to 35 min (when the toothpicks came out clean). Holy hell is it delicious! Tops crisped up wonderfully, absolutely pleased, will definitely be making this again.
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Carolyn Griffith
This gluten free banana bread was excellent. I only used 1 cup of sugar and that was plenty. I used grape seed oil and added walnuts. It was very moist. I used 2 smaller loaf pans because one regular one was too small for all the batter. Will definitely make again.
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Mikaela Ens
Incredible. I made your artisan bread recipe multiple times now and decided to venture into the others and this bread was incredible. I only had one egg so I did 1/4 cup applesauce to substitute for the other and it worked great! Delicious, whole family loved them and they aren’t even GF!
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Joanie
This is absolutely the best banana bread recipe I have tried!! It has amazing flavor. I wanted to add chocolate chips because I love chocolate chip banana bread of course I love chocolate chip anything lol but the chocolate chips sink to the bottom and melted in the bottom of the pan… any suggestions??
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Kim
Thanks so much, Joanie!! Next time, coat the chocolate chips with a little bit of the flour from the recipe (all you need is a tablespoon or two) before adding them to the batter. That should help suspend them in the bread when baked 😊
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kathy schild
Could this recipe be used to make zucchini bread in exchange for the bananas?
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Kim
Yes! You read my mind as my gluten free zucchini bread will be posted tomorrow 🙂
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kathy schild
Awesome! Thanks for the zucchini bread recipe
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Michelle
Not sure what happened, but mine is currently spilling over the sides of the pan while baking. 😬 It smells great, and I’ll wait to see what the end result is before rating. I used a standard loaf pan. Fingers crossed.
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Kim
Oh no! I don't know why that happened, but I hope you solved the problem and it turned out well?
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Alisha Sloan
This is by far the best banana bread I've ever tasted! I'm very new to gluten free baking and your recipes are the most delicious! I did gluten free for a year about 16 years ago at the recommendation of my son's doctor. Gluten free baking has come a long way since then. Thank you for all your experimentation that benefits others. What a blessing!
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Kim
Awe, thank you so much, Alisha!! I really appreciate your kind words 🙂
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Ashley Biewer
I have just recently discovered all your wonderful GF Recipes and love them all (well, all of the ones I have tried so far)!!! I was very curious and was wondering if you had a cookbook I could purchase? With all the adds on websites these days and my glitchy internet constantly reloading the page, it is a pain in the butt to make anything! I know there is a printing option, but I seem to miss place them. Hahaha Plus, I would love to have all your glorious recipes in one place so I don’t miss a thing!
Thank youReply
Kim
Hi, Ashley and thank you so much for your kind words! I hear ya about the ads. Unfortunately, for now those are the only way I make money that allows me to continue creating new recipes and keep the blog. At some point I would LOVE to write a cookbook, but I'm just not there quite yet. Hopefully within the next year that will happen.
Until then, I do have an idea. What I did with all of my personal recipes (family recipes, etc that are either written on pieces of paper or cut out of magazines, etc) is took pictures or screen shots of each one and added them to a private (secret) board on Pinterest and that's how I pull each one up. Another option is go to the print recipe option, but instead of printing it to a printer, save it as a PDF on your device.
I hope this helps 🙂
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Nicole Re
I, too, would love it if you could get on that cookbook. I love your recipes and will definitely be hunting for it when it finally comes out. Until then, I'm happy to see the ads as long as you keep making these outstanding recipes.
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Shari
Wow, another great recipe Kim, love, love this banana bread. Both my husband and I think it’s one of the best. Just like what I use to make years ago with wheat flour. Thank you once again for an awesome recipe. Can’t wait to try your Pumpkin Bread, which is my absolute favourite sweet loaf. 🦋🌞
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Kim
Awe, thanks so much Shari!! I'm so glad you and your husband loved it. The pumpkin bread is my favorite, too and I can't wait for you to try it 🙂
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Christine
Epic Fail for this recipe. I made muffins and they are so flat is embarrassing! You have such reat recipies, but this one failed to produce? Why didnt they dome nicely?
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Kim
Did you get my email response? I think they maybe weren't baked long enough.
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Lucy Lu
Great recipe. Made it today for the first time. Used Cup4cup flour on hand and only 1 cup of sugar since I prefer a less sweet taste. Added 1/4 cup pecans, just enough to add interest. Baked perfectly in two Fat Daddio's BP 5642 pans from Sur le Table - my favorite for GF loaves. Coconut oil made a crispy, slightly chewy exterior when it was warm. (Couldn't wait for it to cool.) Interior is dark, moist and tender. Flavor is somewhat caramel-like, probably because the bananas were well ripened, but still firm. Look forward to making it again.
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Kim
I need to check into that Fat Daddio's pan! Thanks for the wonderful review 🙂
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Marie Marcella
As I was gathering ingredients for your lovely GF Banana Bread, I noticed a small typo that you might want to correct. It is the omission of Cinnamon. Though you initially list cinnamon in the ingredients, it is not included in the directions later. Most people will notice that and put it in, but just in case.....
Your proofreader in Asheville :>)
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Kim
Oh no! Thank you so much for finding that, Marie! I'll correct it right now 🙂
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Vernice
I'm about to make it I'm do 3xcited
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Ashley
Could you use an egg substitute in this recipe?
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Kim
I haven't tried it, but I think you probably could.
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Sonu
For each egg, substitute: 1 tbsp ground chia seed + 2.5 tbsp water. Mix and let sit for about 10 mins.
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Alene
I would like to add chopped walnuts to the batter. 1/2 chopped shouldn't hurt it, right? My mother's banana bread with ap flour always had walnuts, and my husband tells me I must be channeling my mother. Lol! Thank you.
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Kim
I should have put that in the post that nuts can be added if desired, but yes, you can definitely add nuts 🙂
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Cyndi in NC
Oh my goodness!! I make this tonight and it's the best!! This taste almost like my gluten banana bread. It will be my recipe from now on. Well done Kim!
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Kim
Thanks, Cyndi! Glad you liked it 🙂
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Manisha
Another cracking recipe. The family loved it. Thanks again!
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Kim
Thanks, Manisha 🙂
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Angela
As for the coconut oil, are you using the 'virgin' one that tastes like coconut or the one that does not taste like coconut (refined)?
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Kim
Good question! I actually used virgin because I wanted that background taste of coconut (I like coconut and bananas together), but I'm sure refined would work just fine, too 🙂
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Deirdre
Hello,
OMGoodness this was the BOMB!!!! So so so good. This is the second recipe of LTEGFC and I’m so happy, and very impressed. This banana bread is about to become ‘the’ banana bread recipe. Finally, no more hunting for recipes. I’ll be making your pie dough tomorrow for Thanksgiving weekend this coming weekend. Thank you for your brilliant recipes. Cheers,
DeirdreReply
Kim
Yay!!! So glad you don't have to hunt anymore for a good banana bread recipe! Thanks so much, Deirdre 🙂
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Kitty Jennings
I just came here to say this almost VERBATIM! This was my 2nd LTEGFC recipe (cinnamon rolls were first 👌🏻👌🏻👌🏻) and I just can’t get over how much better the quality is with the homemade flour mixes. This page is my new Bible. A million thanks to you and this community!
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Kim
Awe, you are so sweet! Thank you so much for your kind words 🥰🥰🥰
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