Gluten Free Banana Bread

This gluten-free banana bread takes just like classic version you know and love! It's moist and soft with the perfect sweetness and plenty of banana flavor. I can't recommend it enough!

There’s nothing cozier (or tastier!) than this gluten-free banana bread. It’s a fan favorite on my site thanks to its moist and light texture, big banana flavor, and that perfectly crackled top.

I only make this when I'm ready to eat it because I CAN'T resist it. You won't find a better recipe in my opinion.

It's a well-loved classic for good reason and this recipe is definitely a keeper! (This gluten free zucchini bread and gluten free pumpkin bread come in a close second!)

Banana Bread Ingredients

Here's what you need:

• Sugar - Of course 😉
• Brown sugar - I like the depth brown sugar gives to banana bread. It's made with molasses which gives it a slight caramel flavor.
• Vegetable oil - Don't misunderstand me when I say this (because I do LOVE butter) but vegetable oil keeps a sweet bread or muffin very moist!
• Bananas - You want ripe bananas because their starch converts to sugar as they ripen. I would encourage you to use ripe, spotted bananas - not black ones. Some people prefer to use black ones but I think they have a slightly fermented taste.
• Eggs - To bind the ingredients for a soft texture.
• Gluten free flour - Use an all purpose gluten-free flour blend that contains xanthan gum. I used Bob's Red Mill 1:1 Gluten Free Baking Flour and this is the one I recommend using. See more information on this below.
• Baking powder & soda - For rise!
• Kosher salt - Salt brings out all the sweet flavors in the recipe without making it salty. I use kosher salt in all my recipes because it has a better flavor than table salt. It isn't a 1:1 substitution though. If you only have table salt cut the amount in half.
• Cinnamon (optional) - Optional, but delicious! For a more prominent cinnamon flavor, add more!

How to Make Gluten Free Banana Bread

Banana bread is super simple to make. You don't even need a mixer. All you need is a large bowl, a spatula, and measuring cups/spoons.

Here's what you need to do:

• In a large bowl combine both sugars, vegetable oil, and mashed bananas. Stir well to combine.
• Add both eggs and stir until completely incorporated.

• Add the dry ingredients to the wet ingredients. Stir until a smooth batter forms.
• Scrape the batter into a greased loaf pan and bake until golden brown! It's that simple.

Expert Tips

• Use ripe bananas. I said it once but it's worth repeating. When a banana ripens, it gets sweeter and softer. Don't use green bananas!
• Feel free to add mix-ins or toppings! I LOVE to add chocolate chips, but you could add walnuts, pecans, shredded coconut, dried cherries, golden raisins, or cocoa nibs. You could also top with sliced almonds, or turbinado sugar. The sky is the limit!
• Let the bread cool before you remove it from the pan. Don't try to do it when it's hot, right out of the oven. If you like warm banana bread, cut a slice while it's still in the pan.

Storing & Freezing Banana Bread

How to store:

• Let it cool completely first! This goes for any type of bread. If you try to store warm bread in a container it will condensate and get soggy, or even worse, mold!
• Once the gluten free banana bread is cool you can put it in an airtight container or zip-top bag and leave it on the counter for 3 days.

How to freeze:

• You can freeze banana bread, which is my preferred method because I can't eat an entire loaf all by my lonesome. I like to slice it first, then freeze it so I can pull one slice out at a time.
• To do so, slice it up and place the slices on a sheet pan to freeze. Once the slices are frozen I wrap them individually and place them into a gallon zip top bag and label it with the date. Use within 3 months for freshest results.

Which gluten free flour should I use?

Be sure to use a gluten-free all-purpose flour that includes xanthan gum. Gluten-free all-purpose flour is a blend of flours and starches designed to replicate the structure of regular flour, and each brand varies slightly in flavor and texture.

My favorite brand is Bob’s Red Mill 1:1 Gluten Free Baking Flour. It's easy to find and has a good taste and texture. Since I haven’t tested this recipe with other brands, it’s the one I recommend. You can find it at Walmart, Lowe's foods, Target, or on Amazon.

Other Gluten Free Recipes You Might Like

• Gluten Free Chocolate Pound Cake
• Gluten Free Pumpkin Muffins
• Gluten Free Gingerbread Muffins
• Almond Flour Banana Muffins
• Gluten Free Banana Chocolate Chip Muffins