Published: by Kim · This post may contain affiliate links · 43 Comments
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This gluten free banana bread is lightly spiced and perfectly moist. It's so quick and easy to make and can easily be made dairy free!
Gluten Free Banana Bread was originally posted on 01/15/2020 and has been updated with new pictures, tips and substitutions, and a new video.
Some of the items linked in this post are affiliate links, meaning, at no additional cost to you, if you click through and make a purchase, I will earn a small commission.
I've never been much of a banana bread person, but this bread has changed my mind forever. The banana breads I've had in the past have all been very dense and almost rubbery. I know that sounds weird to call bread rubbery, but that's the exact word I would use to describe it. But this bread is perfectly moist without being overly dense and is in no way "rubbery." Haha!
A reader recently gave me a great idea and I have to thank her for it, so Debbie, if you're reading this, thank you for giving me the wonderful idea to use my gluten free pumpkin bread as a starting point for this banana bread! It came out more amazing than I even imagined it would.
the ingredients needed to make gluten free banana bread (with dairy free option)
- Kim's all purpose gluten free flour blend--to make this recipe dairy free, simply use a dairy-free milk powder, such as soy milk powder or, my favorite, coconut milk powder, in place of the non-fat dry milk powder.
- Bananas--I don't use overly ripe bananas like most people. I prefer less ripe bananas for my banana bread. Less ripe bananas means less mushy banana bread.
- Nutmeg and cinnamon--just a touch offers a backdrop of spice without it being overwhelming.
- Coconut oil--you can sub this with any oil, even olive oil for a fruity taste. I really like the coconut vibes from the coconut oil. They're very faint, but they go well with the banana.
Let's Make banana bread
Quick breads made gluten free are SO easy!! One of the great things about baking gluten free is that many baked goods that don't require much gluten development are often better than their gluten-filled counterparts. Cakes, cookies, brownies, muffins, quick breads--they're pretty easy to convert to gluten free, as long as you have a great gf flour blend.
- Whisk all the dry ingredients with the sugar in a large mixing bowl.
- Make a well in the center and add the wet ingredients (melted coconut oil, eggs, water, and mashed bananas). Stir until thoroughly combined.
- Pour into a loaf pan and bake for 50-60 minutes.
- Let cool in pan for 10 minutes and then remove to wire rack to cool completely.
banana bread FAQs
What size loaf pan is best?
A standard 8 ½ by 4 ½-inch loaf pan works just fine. I think if you go any bigger than that (9 by 5-inch for example) you'll need to double the recipe (which can be done by the way) with a little batter leftover, which can be baked into muffins.
Can I make banana muffins instead of bread?
Absolutely! Most quick breads can be made into muffins as well. Just adjust the baking time to 20-25 minutes, or until the muffins spring back when touched (or a toothpick inserted into the center comes out clean).
Should I use really ripe bananas?
I might catch flack for this, but I think less ripe bananas actually work better in banana bread! When bananas are overripe, they are so much more liquidy and super sweet and I'm pretty sure that's why most banana breads I've had are mushy.
Tips and Substitutions for banana bread (including dairy free)
- For dairy free, use coconut milk powder (affiliate link) in place of the nonfat dry milk powder within the flour blend (or use a store bought dairy free gf flour blend). Everything else is naturally dairy free in the recipe.
- For the best texture, use bananas that aren't overly ripe. I know that goes against everyone else's mindset, but it truly makes a difference when the bananas aren't completely mushy. Try it and you'll see what I mean.
- Don't want to use melted coconut oil? No problem. Use any neutral oil you'd like.
- Add-ins. For textural differences, as well as extra flavor, feel free to add toasted chopped walnuts or pecans, a handful or two of semi-sweet or dark chocolate chips, or even a few handfuls of blueberries. BYOC (be your own chef!).
more gluten free quick breads to enjoy
- Gluten Free Dairy Free Zucchini Bread
- Gluten Free Bakery Style Blueberry Muffins
- Gluten Free Lemon Loaf Cake
- The BEST Gluten Free Pumpkin Bread
- Gluten Free Pineapple Coconut Muffins
- Gluten Free Apple Crumb Muffins
Toss the ordinary banana bread out the window and try this gluten free banana bread instead for a change of pace you're sure to love!!
The BEST Gluten Free Banana Bread
Kim
This gluten free banana bread is lightly spiced and perfectly moist. It's so quick and easy to make and is sure to become your favorite!
4.34 from 51 votes
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Prep Time 10 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr
Course bread, Breakfast
Cuisine American
Servings 1 loaf
Ingredients
- 1½ cups plus 2 tablespoon (227g) Kim's all purpose gluten free flour blend (a store bought blend may be substituted, but hasn't been tested)
- 2 teaspoon baking soda
- ¾ teaspoon salt
- 1½ cups (300g) granulated sugar
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- 1 cup (about 2-3) bananas, coarsely mashed (not overly ripe)
- ½ cup (120ml) coconut oil, melted (substitute avocado oil, canola or vegetable oil)
- 2 large eggs, at room temperature
- ⅓ cup plus 1 tablespoon (92ml) water
- 1 teaspoon vanilla extract
- 1 cup (150-240g) chopped toasted nuts (walnuts or pecans), semi-sweet or dark chocolate chips, or fresh blueberries all optional
Instructions
Preheat oven to 350° F. Prepare an 8½ by 4½-inch loaf pan with nonstick spray and make a parchment paper sling (for easy removal). Set aside.
In a large bowl, whisk together the flour, sugar, salt, baking soda, nutmeg, cinnamon, and salt. Make a well in the center and add the melted coconut oil, bananas, eggs, water, and vanilla and stir to combine.
Pour into a greased 8½ by 4½-inch loaf pan.
Bake at 350° for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for 10 minutes and then remove from the pan to cool completely on a wire rack. Slice and serve.
Notes
Adjust baking time as necessary for size of loaf pan. If using a 12 by 4-inch loaf pan, begin checking bread at 50 minutes. To bake in a 9 by 5-inch loaf pan, you'll need to double the recipe, but the batter won't all fit in the pan so you can bake the rest of the batter into muffins.
To make muffins, pour batter into cupcake liners in muffin pans and bake for about 20-25 minutes, or until toothpick inserted into center comes out clean.
Store banana bread or muffins in airtight container on counter for a few days or freeze by slicing pieces and placing on parchment-lined baking sheet (or placing muffins on baking sheet), freezing until solid, and storing in freezer ziptop bag. Whole, unsliced loaf can be frozen solid by wrapping in plastic wrap. Thaw, still wrapped, at room temperature.
Keyword banana, bread, dairy free, Gluten Free
Tried this recipe?Tag @letthemeatglutenfreecake on Instagram so we can see!
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Reader Interactions
Comments
Cheryl L Towne
I had trouble with this recipe first time out. I made muffins. They rose and then collapsed in the cups. The middle was dense and leathery. The sides were terrific so I tried again. Checked the oven temperature and it was off by 10 degres: compensated for that. I used bananas that were barely ripe, and weighted out the flour mix instead of using cupfuls. The muffins rose and rose and stayed. They were moist and stayed fresh for the 4 days they lasted. Only problem: LOL I still don't care for banana bread.
Reply
Elaine
OMG!!! This was delicious, fluffy, and super moist! Finally I can have banana bread that’s GF. I didn’t have coconut oil and used olive oil instead and cut sugar to 1 cup and it turned out great! Thank you~!
Reply
Amy Wells
I have a question please? I am traveling in my motorhome and made up my all purpose flour but did not make up the bread flour. Could I use the all purpose for this banana bread?
Reply
Kim
Yes, actually this recipe uses my all purpose flour blend so you're all set!
Reply
Jen Rice
Just made this in a 6 mini loaf pan, added chopped almonds and dark chocolate chips. Adjusted bake time to 35 min (when the toothpicks came out clean). Holy hell is it delicious! Tops crisped up wonderfully, absolutely pleased, will definitely be making this again.
Reply
Carolyn Griffith
This gluten free banana bread was excellent. I only used 1 cup of sugar and that was plenty. I used grape seed oil and added walnuts. It was very moist. I used 2 smaller loaf pans because one regular one was too small for all the batter. Will definitely make again.
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