Gluten Free Banana Bread Recipe

This gluten free banana bread recipe creates a soft, moist loaf with rich banana flavor and a tender crumb. Made with simple pantry ingredients and a one-bowl method, it delivers consistent results without dense or gummy texture. Perfect for breakfast, snack time, or dessert.

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Course: Baking, Breakfast

Cuisine: Gluten-free

Diet: Gluten Free

Prep Time: 10

Cook Time: 55

Total Time: 1 5

Servings: slices

Calories: 245kcal

Author: Chloe White

Cost: $2

Equipment

9x5-inch loaf pan
large mixing bowl
Whisk or spoon
Measuring cups and spoons
wire cooling rack

Ingredients

3 very ripe bananas, mashed
2 large eggs
1/2 cup melted butter or oil
3/4 cup brown sugar or maple syrup
1 1/2 cups gluten-free 1:1 baking flour blend
1 tsp baking soda
1/2 cup chopped walnuts (optional)

Instructions

Preheat your oven to 350°F. Line or grease a standard 9x5-inch loaf pan.
Mash 3 very ripe bananas in a large bowl until mostly smooth. Small lumps are fine.
Whisk in melted butter or oil, eggs, and sugar until fully combined.
Stir in the gluten-free flour blend and baking soda. Mix gently just until no dry streaks remain. Do not overmix.
If using, fold in chopped walnuts gently.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let cool in the pan for 10 minutes, then transfer to a wire rack. Cool at least 30 minutes before slicing.

Notes

Use very ripe bananas with brown spots for best flavor and moisture. Spoon and level your gluten-free flour to avoid dense texture. Let the loaf cool at least 30 minutes before slicing to prevent crumbling. For dairy-free, use melted coconut oil or avocado oil. For refined sugar-free, substitute brown sugar with pure maple syrup and slightly reduce other liquids. Optional add-ins include chocolate chips, chopped walnuts, pecans, cinnamon, or blueberries.

Nutrition