Gluten-Free Banana Bread Recipe

Craving banana bread but following a gluten-free diet? This Gluten-Free Banana Bread Recipe is soft, moist, and packed with banana flavor—without any wheat flour! Made with wholesome, pantry-friendly ingredients, this bread is perfect for breakfast, snacking, or even dessert. Whether you’re gluten intolerant or just looking for a healthier option, this recipe is sure to satisfy.

Ingredients List

• 3 ripe bananas, mashed
• 2 large eggs
• ¼ cup melted coconut oil or butter
• ⅓ cup maple syrup or honey
• 1 teaspoon vanilla extract
• 1 ½ cups gluten-free all-purpose flour blend
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• Optional: ½ cup chopped walnuts or chocolate chips

Step-by-Step Instructions/Method

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
Step 2: In a large bowl, mash the ripe bananas until smooth.
Step 3: Add eggs, melted coconut oil (or butter), maple syrup (or honey), and vanilla extract. Whisk until well combined.
Step 4: In a separate bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, and salt.
Step 5: Gradually fold the dry ingredients into the wet mixture. Stir until just combined.
Step 6: Gently fold in nuts or chocolate chips if using.
Step 7: Pour the batter into the prepared loaf pan and spread evenly.
Step 8: Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Step 9: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Cooking Time

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour

Servings

Makes 8–10 slices

Nutritional Information (per slice, approx.)

• Calories: 180
• Carbs: 26g
• Protein: 3g
• Fat: 7g
• Fiber: 2g
• Sugar: 12g

Storage Instructions

• Store in an airtight container at room temperature for up to 3 days.
• Refrigerate for up to 1 week.
• Freeze slices individually wrapped for up to 3 months. Thaw at room temperature or microwave gently.

Pairings/Suggestions

• Enjoy with a hot cup of coffee or tea.
• Top with peanut butter, almond butter, or a drizzle of honey.
• Add to a breakfast board with fresh fruits and yogurt.

Seasonal Relevance

This banana bread is great year-round, especially in fall and winter when warm, spiced baked goods feel extra cozy. It’s also a great way to use up overripe bananas in summer!

FAQs

Q1: Can I use almond flour instead of gluten-free all-purpose flour?
Almond flour won’t produce the same texture. For best results, use a 1:1 gluten-free flour blend designed for baking.

Q2: Can I make this banana bread vegan?
Yes! Replace eggs with flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water), and use maple syrup and coconut oil.

Q3: Why did my banana bread sink in the middle?
Overmixing or underbaking can cause this. Make sure to mix gently and check doneness with a toothpick.

Conclusion

This Gluten-Free Banana Bread Recipe is a must-try for anyone looking for a delicious, healthier banana bread alternative. Moist, flavorful, and easy to make, it’s the perfect treat for breakfast, snacks, or sharing with loved ones. You won’t even miss the gluten!