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gluten free banana bread recipe

🍌 Moist & Easy Gluten-Free Banana Bread (One Bowl Recipe)

This moist and easy gluten-free banana bread is made with ripe bananas, gluten-free flour, and no refined sugar. One bowl, no mixer—perfect for breakfast or snacks!

Introduction:

Looking for a gluten-free banana bread recipe that’s moist, flavorful, and so easy anyone can bake it? This one-bowl recipe is made with wholesome ingredients, no refined sugar, and zero gluten—perfect for breakfast, snacks, or dessert!

Whether you follow a gluten-free diet, bake for someone with celiac disease, or simply love banana bread, this gluten-free banana loaf will win over everyone.

⭐ Why You’ll Love This Recipe

  • ✅ Completely gluten-free (and easily dairy-free!)
  • 🥣 Made in one bowl—easy cleanup
  • 🍌 Deliciously moist thanks to ripe bananas
  • 💡 Customizable with chocolate chips, nuts, or cinnamon
  • 👩‍👧‍👦 Kid-approved and freezer-friendly

🛒 Ingredients

  • 3 medium ripe bananas, mashed
  • 2 large eggs
  • ⅓ cup melted coconut oil (or butter)
  • ¼ cup maple syrup or honey
  • 1 tsp vanilla extract
  • 1 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon (optional)
  • ½ cup chopped walnuts or dark chocolate chips (optional)

👩‍🍳 How to Make Gluten-Free Banana Bread

  1. Preheat the Oven
    Preheat to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.

  2. Mash the Bananas
    In a large mixing bowl, mash the bananas until smooth.

  3. Mix Wet Ingredients
    Add eggs, melted coconut oil, maple syrup, and vanilla. Whisk until well combined.

  4. Add Dry Ingredients
    Stir in gluten-free flour, baking soda, salt, and cinnamon. Fold in nuts or chocolate chips if using.

  5. Pour into Pan & Bake
    Pour the batter into the loaf pan. Bake for 50–60 minutes, or until a toothpick comes out clean.

  6. Cool & Slice
    Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool fully before slicing.

✅ Tips for the Best Gluten-Free Banana Bread

  • Use very ripe bananas with brown spots for the best flavor
  • Don’t overmix – stir until just combined
  • Let the bread cool completely before slicing to avoid crumbling
  • Store in an airtight container at room temp for 2 days, or refrigerate for up to 5 days

🧊 Storage & Freezing

  • To store: Wrap cooled loaf in plastic wrap or foil. Keeps for 3–5 days in the fridge.
  • To freeze: Slice and freeze in a freezer bag for up to 3 months. Toast or microwave to reheat.

🍫 Optional Mix-Ins

  • 🍫 Dark chocolate chips
  • 🥥 Unsweetened shredded coconut
  • 🍓 Diced strawberries or blueberries
  • 🥜 Peanut butter swirl
  • 🌰 Pecans, almonds, or hazelnuts

🔍 FAQ – Gluten-Free Banana Bread

Q: What’s the best gluten-free flour to use?
A 1:1 gluten-free all-purpose blend with xanthan gum works best (e.g. Bob’s Red Mill, King Arthur).

Q: Can I make it vegan?
Yes! Use flax eggs (2 tbsp ground flax + 5 tbsp water) and maple syrup for a vegan version.

Q: Why did my loaf sink?
Overmixing or underbaking can cause sinking. Make sure your oven is fully preheated.

📌 Save & Share This Recipe

This easy gluten-free banana bread is a must-bake! Pin it on Pinterest, share it on Facebook, or tag your baking on Instagram with #MyGlutenFreeBake 🍌💛

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