Gluten-Free Banana Bread Recipe

Name: Gluten-Free Banana Bread Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 1 loaf
Ingredients: 2 cups gluten-free all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 3 ripe bananas, mashed; 1/2 cup honey or maple syrup; 2 large eggs; 1/4 cup melted coconut oil; 1 teaspoon vanilla extract

Highlighted under: Simple Collection

I love baking gluten-free banana bread because it allows me to enjoy a classic treat without the worry of gluten. The combination of ripe bananas and gluten-free flour creates a moist and flavorful bread that my whole family enjoys. Plus, it’s a fantastic way to use up overripe bananas! In this recipe, I’ll share my tried-and-true method for achieving the perfect texture and flavor that keeps everyone coming back for seconds.

Created by

Loretta Winslow

Last updated on 2026-01-06T12:57:34.845Z

When I first experimented with gluten-free baking, I was skeptical about how my banana bread would turn out. To my delight, it exceeded all my expectations! The moisture from ripe bananas paired with the right blend of gluten-free flour helps create a rich and tender loaf that rivals any traditional recipe.

As a tip, make sure to use fully ripe bananas for maximum sweetness and flavor. Adding a dash of cinnamon elevates the taste even more, giving my banana bread that delightful warmth. Let me show you how it’s done!

        Why You'll Love This Recipe
        Deliciously moist texture that rivals traditional banana bread
Simple ingredients make it easy to whip up any time
Perfect for breakfast, snacks, or dessert

      

The Science of Moisture

The moisture of gluten-free banana bread comes from several key ingredients, most notably the ripe bananas and melted coconut oil. Bananas provide natural sugars that enhance sweetness while contributing to the overall moisture of the bread. For the best flavor, choose bananas with lots of brown spots, as they will be sweeter and more flavorful. Additionally, the coconut oil helps create a tender crumb and keeps the bread from becoming dry, which is a common issue in gluten-free baking.

Another important factor in achieving a desirable texture is the combination of wet and dry ingredients. When combining the two, it's crucial not to overmix—do so just until the ingredients are incorporated to prevent dense bread. Gluten-free flours can be more absorbent, so any additional moisture from ingredients like nut milk or yogurt can be beneficial if the batter seems too thick.

Storage and Serving Suggestions

After baking, let your banana bread cool completely on a wire rack. This step ensures that moisture evaporates properly, preventing sogginess. Once cooled, store your gluten-free banana bread in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. If you want to keep it longer, consider slicing the bread and wrapping individual pieces in plastic wrap before freezing, which helps maintain their freshness for up to three months.

When it comes to serving, there are numerous delicious ways to enjoy your banana bread. I love toasting slices and spreading a bit of almond butter or cream cheese on top for breakfast. For dessert, consider adding sliced strawberries or a drizzle of honey on warm slices. Mixing in nuts or chocolate chips offers a delightful textural contrast and additional flavors—feel free to experiment with your favorite enhancements!

Ingredients

Dry Ingredients

2 cups gluten-free all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon

Wet Ingredients

3 ripe bananas, mashed
1/2 cup honey or maple syrup
2 large eggs
1/4 cup melted coconut oil
1 teaspoon vanilla extract

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.

Mix Dry Ingredients

In a large bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon.

Combine Wet Ingredients

In another bowl, mix the mashed bananas, honey or maple syrup, eggs, melted coconut oil, and vanilla extract until well combined.

Combine Mixtures

Pour the wet mixture into the dry ingredients and stir just until combined. Be careful not to overmix.

Bake

Transfer the batter to the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Pro Tips

For extra flavor, consider adding chocolate chips or nuts to the batter before baking. This adds a delightful crunch and richness to the already tasty banana bread.

Ingredient Swaps

If you're looking to adjust the sweetness of your banana bread, consider using maple syrup instead of honey. Both work beautifully, but maple syrup provides a unique flavor profile that pairs wonderfully with bananas. For an egg-free version, a chia seed or flaxseed egg can be substituted—combine 1 tablespoon of chia seeds or ground flaxseed with 2.5 tablespoons of water, let it gel for about 5 minutes, and use it as one egg.

For those sensitive to coconut, using vegetable oil, applesauce, or unsweetened yogurt can maintain moisture while imparting different flavors. However, keep in mind that substituting may require slight alterations in baking time due to varying moisture content.

Troubleshooting Common Issues

If your banana bread comes out too dense, it may be a sign of overmixing the batter or using too much gluten-free flour. Measure your flour properly, using the spoon-and-level method to avoid packing it in. If you suspect the batter was overmixed, next time combine the wet and dry ingredients only until blended, aiming for a lumpy, rather than smooth, batter.

On the other hand, if the bread is too dry, consider increasing the amount of mashed bananas or add an extra egg, both of which provide additional moisture. Always check your bread a few minutes before the suggested baking time; visual cues, like golden edges and a springy surface, can guide you to remove it from the oven at the right moment.

Questions About Recipes

→ Can I substitute the eggs in this recipe?

Yes! You can use flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water equals 1 egg) as a substitute.

→ How can I store leftover banana bread?

Once completely cooled, wrap the banana bread in plastic wrap or store it in an airtight container. It can be kept at room temperature for up to 3 days.

→ Can I freeze the banana bread?

Absolutely! You can freeze banana bread for up to 3 months. Just make sure it's wrapped tightly to prevent freezer burn.

→ What if I don't have gluten-free flour?

You can use regular all-purpose flour if gluten is not a concern. However, you may need to adjust the baking time based on the flour used.