Published: · by Audrey Roberts
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The only gluten-free banana bread recipe you’ll ever need; a one bowl wonder! No mixer required for this super moist easy gluten-free banana bread. With a dairy-free option too.
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Recipe originally posted April 2017, photos updated April 2018.
Easy Gluten-Free Banana Bread
Banana bread is a favorite of mine from childhood. I love the smell of banana bread cooking in the oven.
We eat a lot of bananas in my home, but there is always a few that get a little too ripe for my kid’s liking. So what’s a mama to do?
I make gluten-free banana bread. It was easy to modify my favorite banana bread recipe to make it gluten-free.
Trust me, no one will even know it’s gluten-free.
How To Make Gluten-Free Banana Bread In 3 Easy Steps!
This gluten-free banana bread recipe is a one bowl wonder that is super easy to make, you don’t even need a mixer.
You can quickly whip up this super moist gluten-free banana bread in just three easy steps and with just a fork and a spoon.
- Step 1- Mash the bananas until smooth. (photo 1)
- Step 2- Add all the other ingredients and stir. (photo 2)
- Step 3- Pour bread batter into a greased 4 X 8 loaf pan. (photo 3)
- Bake at 350 degrees for 50 minutes. (photo 4)
- Store in an air-tight container.
Really, it’s that easy!
Pro Tip:
- Always bake with ingredients that are at room temperature.Cold ingredients do not mix as well with room-temperature ingredients.
- Three mashed bananas areequals to 1 cup.
- You can also mix it up a little by adding mini chocolate chips, blueberries, nuts, or raisins.I love how easy this super moist gluten-free banana bread is to make!
Gluten-Free Flour
I like Pillsbury gluten-free flour.Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
Pro Tip
The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup.Friends, please do not scoop the flour out of the bag with your measuring cup.
Dairy-Free Baking
My husband, my youngest son, and I are all dairy-free, so I always try to include a dairy-free option to my gluten-free recipes.So, you too can enjoy a gluten-free and dairy-free banana bread.
My favorite dairy-free products to bake with are almond and cashew milk and either coconut oil or Smart Ballance or Earth Balance butter.
I hope you enjoy this easy gluten-free banana bread as much as my family does.
Try some of my most popular gluten-free recipes!
- Homemade Gluten-Free Bread {Dairy-Free Option}
- Gluten-Free Buttermilk Biscuits {Dairy-Free Option}
- Cinnamon Roll Cake {Gluten-Free, Dairy-Free Option}
Recipe adapted from Simply Recipes.
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5 from 501 votes
Easy Gluten-Free Banana Bread
The only gluten-free banana bread recipe you’ll ever need; a one bowl wonder! No mixer required for this super moist easy gluten-free banana bread. With a dairy-free option too.
Course Breakfast, Dessert
Cuisine American
Keyword banana bread, gluten-free banana bread
Prep Time 10 minutes minutes
Cook Time 50 minutes minutes
Total Time 1 hour hour
Servings 8 servings
Calories 272kcal
Author Audrey from Mama Knows Gluten Free
Ingredients
- 2 to 3 very ripe bananas (mashed)
- ⅓ cup melted unsalted butter (, dairy-free use non-dairy butter like Earth Balance, Smart Balance or coconut oil)
- 1 teaspoon baking soda
- 1 ½ cups gluten-free flour ((I like Pillsbury gluten-free))
- ¼ teaspoon xanthan gum (, leave out if your flour already has it in it)
- Pinch salt
- ¾ cup granulated sugar
- 2 large eggs (, beaten)
- 1 teaspoon pure vanilla extract
US Customary - Metric
Instructions
Preheat the oven to 350° F.
Spray a 4 x 8 loaf pan with cooking spray.
In a mixing bowl, mash the ripe bananas until smooth.
Add the baking soda to the mashed bananas.
Stir the melted butter into the mashed bananas.
Stir in the sugar, salt, eggs, and pure vanilla extract.
Mix in the gluten-free flour and xanthan gum(leave out if your flour already has it in it).
Pour the batter into a greased loaf pan.
Bake on the center rack for 50 minutes to 1 hour or until a toothpick insertedin the center comes out clean. Please watch yourbanana bread because all ovens are different.
Cool completely before slicing. Enjoy!
Store in an air-tight container.
Notes
- Not all gluten-free flours are created equal. You may experiencedifferent baking results depending on the gluten-free flour blend you choose. I like Pillsbury gluten-free.
- The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup.Friends, please do not scoop the flour out of the bag with your measuring cup.
- Three mashed bananas are equal to 1 cup.
- Dairy-Free Options: Smart or Earth BalanceButter or coconut oil
- Pro Tip: You can also mix it up a little by adding mini chocolate chips, blueberries, nuts, or raisins.
- Always bake with ingredients that are at room temperature.Cold ingredients do not mix as well with room-temperature ingredients.
- Store in an air-tight container,
- Mama says "Check all of your labels."
Nutrition
Serving: 2slice | Calories: 272kcal | Carbohydrates: 45g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 223mg | Potassium: 173mg | Fiber: 3g | Sugar: 24g | Vitamin A: 325IU | Vitamin C: 3.9mg | Calcium: 26mg | Iron: 1.1mg
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About Audrey Roberts
I'm Audrey Roberts, a busy mama of four and I love sharing the recipes that I make for my family. I make gluten-free family-friendly recipes that are simple and delicious that you can too! I use easy to find ingredients that won't break your budget. You will also find dairy-free options and Paleo recipes. I am also the author of The Everything Gluten-Free & Dairy-Free Cookbook, which is an Amazon Best Selling Cookbook in the US and Internationally. Living gluten-free since 2010. I hope by me sharing my journey it may help you with yours.
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Reader Interactions
Comments
Cool says
This was really good! I used oat flour instead of gluten free flour and it came out great. I also used olive oil instead of butter.
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Kimberly Sexton says
I’ve made this bread twice so far for my daughter that has to avoid gluten and dairy. She absolutely loves it! Honestly, we all do! I’m so thankful for a new bread my daughter can eat.
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Sarah says
So good!! Can’t even tell it’s GF. Also, such a flexible recipe – I’ve added walnuts, substituted for brown sugar when I ran out of white sugar, and it’s so good everytime !
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Kim says
Easy and delicious! I used coconut oil, and mini semi sweet chocolate chips.
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Sara Alexander says
By FAR the best recipe I’ve ever used for banana bread! So moist & delicious. It’s hard to stop with one slice.
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Michelle says
I’ve made this recipe several times as written and it’s always delicious! I use Bob’s Red Mill GF flour since it’s what my grocery store carries. Just for fun, I swapped out the sugar for brown sugar this last time, and it was awesome!
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Traci says
My husband is not gluten-free but he loves this banana bread! Score! I love it too! Best one I’ve found.
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Wendi says
The best banana bread I’ve ever made and honestly probably the best I’ve ever eaten. Made with coconut oil and added shredded coconut, pecans & cinnamon. Thanks for the recipe!
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Lin says
So good loved it 😘
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Marian May says
This is the best banana bread recipe I have ever used.. The highest compliment I can give is that Noone knows it is gluten free. I ALWAYS get compliments.
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Dorie says
Ive made this twice and substituted the eggs with flax eggs to make it gf, df and eggfree. I added some nutmeg and cinnamon and sprinkled the top with cinnamon and sugar before baking. Also on my 2nd attempt I didn’t have any vanilla extract so I substituted tbsp honey and I added pecans. Very good banana bread!
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Michelle M Riopel says
Delicious and easy – I make it often as muffins! (This also shortens the cooking time. Usually I add chocolate chips and walnuts too.
Protein tip: You can add 10-20g collagen protein powder when you add the flower, it makes it slightly more spongy and crispy on the outside.
QUESTION – I want to try swapping the banana with shredded zucchini… has anyone tried that? Any tips or suggestions?Reply
Debra Kay Schmidt says
I followed the recipe exactly. And the banana bread turned out perfectly. Now i’m going to try the almond flour banana bread.
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Robin says
I over baked it (my own fault) but it still came out tasty. I’ll make it again,
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ann says
Haven’t made it yet but is it plain or self raising gluten free flour???? Cant wit to try
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Nicole Rufus says
Hi Ann! It’s plain gluten free flour. The recipe calls for baking soda, so no need to use self raising.
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Celeste S says
Most amazing bread!
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M. Hidalgo says
Super easy and delicious. I added walnuts and an extra banana as the ones I had were rather small. It turned out perfectly!
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Jon-Verjon says
This turned out perfect, it has easy to follow directions and the family loved the bread.
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Rachael says
I used King Arthur’s gluten free AP flour which has xanthum gum. I also added a teaspoon of baking powder as well for a little extra lift because I made them into muffins. Turned out great! I baked them for 33 minutes in an aluminum muffin tin.
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Michelle Morales says
Love this!! I’ve been making it, almost weekly! I sometimes add flax seeds and hemps seeds for extra nutrition!! So good!
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Lynda B says
This is one of my favorite recipes! In fact, this morning, I noticed I have two brown bananas and now I am excited to make this again! Mama Knows Gluten Free is my #1 favorite recipe site!
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Jacki says
I have been using this recipe for years but found out recently I can have eggs. Any replacement suggestions? Thank
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Sam - Mama Knows Gluten Free says
We haven’t tried it, but you may have success with a flax egg!
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Wilma says
Excellent recipe! Thank you!!! I made a double batch (one time kichen clean up, ;0) and used coconut oil, added 1-1/2 tsp of Penzey’s apple pie seasoning and chopped pecans. I used Bob’s Red Mill 1 to 1 Baking Flour. I always have excellent results with it.
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Cheri says
Excellent, easy to follow recipe and the results were delicious! Thanks!
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Ruth Brenna says
Wow! Loved it! I choose coconut oil and King Arthur cup for cup gf flour… so so good!
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Karen Lovett says
I made it last night, and was the best banana bread ever.
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Jill Farquharson says
The best I have ever had GF or not.
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Stephanie says
This banana bread is wonderful! Have added chocolate chips once in awhile, and it’s rich and delicious!! Love all of her recipes!!
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Nancy says
Best recipe. Like all recipes on this website. Tested, reliable and tasty.
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Brittney says
Amazing gluten free recipe! I can rarely find Pillsbury GF flour but used Krusteaz GF cup for cup and it worked great! Moist and not heavy! Added 1/4 cup chocolate chips to the recipe and reduced the sugar a tad. . Bread didn’t last a day! We gobbled it up. Will make this one again.
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