Banana Bread Recipe Gluten Free 7 Easy & Delicious Bakes

Banana Bread Recipe Gluten Free holds a special place in my heart. I remember waking on weekend mornings to the warm scent of banana bread baking. Now that I bake gluten free, I want that same comfort in my kitchen.

This recipe is simple, fast, and forgiving. I’ll walk you through every step, share tips and variations, and answer your common questions.

WHY MAKE THIS BANANA BREAD RECIPE GLUTEN FREE RECIPE

You’ll love this banana bread recipe gluten free because it tastes moist and rich without gluten. Many gluten free banana breads turn dense or crumbly, but this one stays tender. You don’t need exotic ingredients.

You can adapt it for vegan, nut-free, or lower sugar versions. It works for breakfast, snacks, or dessert. Once you master this base, you’ll return to it again and again.

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HOW TO MAKE BANANA BREAD RECIPE GLUTEN FREE

The method is straightforward. You mash bananas, mix wet ingredients, stir in dry ingredients, and bake. The key differences in gluten free baking are structure and moisture. Without gluten, we rely on eggs, gums (like xanthan), or binders.

We aim not to overwork the batter. My method leans toward one-bowl ease and minimal cleanup.

INGREDIENTS

Here’s what you need:

Ingredients

• 3 medium very ripe bananas, mashed (about 1 ½ cups)
• 2 large eggs (or egg substitute)
• ⅓ cup melted butter or neutral oil (coconut, canola)
• ¾ cup granulated sugar (or substitute)
• 1 teaspoon vanilla extract
• 1 ½ cups gluten free all-purpose flour blend (with xanthan gum)
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• Optional: ½ cup chopped nuts, chocolate chips, or dried fruit

Notes on ingredients:

• Use a good gluten free blend (Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure) The Gluten Free Austrian+1.
• If your blend has no xanthan gum, add ¼ teaspoon
• Bananas should be very ripe (spotted or brown) for sweetness and moisture
• You may swap butter for oil to make it dairy free
• Sugar can be partly replaced by brown sugar or maple syrup but adjust moisture

DIRECTIONS

1. Preheat your oven to 350°F (175°C). Grease or line an 8×4 inch loaf pan.
2. In a bowl, mash the bananas until mostly smooth (some small lumps are fine).
3. Stir in the melted butter (or oil), sugar, eggs, and vanilla until well combined.
4. In another bowl, whisk together gluten free flour, baking soda, baking powder, and salt.
5. Gradually fold the dry ingredients into the wet mixture. Stir just until no streaks remain. Do not overmix.
6. If using mix-ins (nuts, chocolate chips), gently fold them in.
7. Pour the batter into the prepared loaf pan. Smooth the top.
8. Bake for about 50 to 60 minutes, or until a toothpick inserted in center comes out clean. If the top browns too fast, tent with foil.
9. Let the loaf rest in pan for 10–15 minutes. Then remove and cool fully on a wire rack.
10. Slice only after fully cooled (or slices may crumble).

NUTRITION AND HEALTH CONSIDERATIONS

Here’s a rough estimate per slice (if you cut into 10 slices):

• Calories: ~ 220–250 kcal
• Carbohydrates: ~ 35–40 g
• Protein: ~ 4–5 g
• Fat: ~ 8–10 g
• Fiber: ~ 2–3 g
• Sugar: ~ 15–20 g

Health notes:

• It is gluten free, so safe for those with celiac or gluten sensitivity (if all ingredients are certified GF).
• Contains eggs and possibly nuts not safe for allergies.
• You may reduce sugar or use natural sweeteners.
• Use oil or dairy free butter to make it dairy free.

HOW TO SERVE BANANA BREAD RECIPE GLUTEN FREE

• Serve a slice warm or at room temperature.
• You can spread butter, nut butter, cream cheese, or jam on it.
• It works as breakfast, snack, or dessert.
• Try pairing with coffee, tea, or a bowl of yogurt and fruit.
• You may also toast a slice lightly for a crisp edge.

HOW TO STORE BANANA BREAD RECIPE GLUTEN FREE

At room temperature: wrap or cover in an airtight container. It stays fresh for 2 to 3 days.
In the refrigerator: you can store leftover slices for up to 5 days. Bring to room temperature before serving.
Freezing: slice or wrap the whole loaf tightly in plastic wrap and foil; freeze for up to 3 months. Thaw overnight in fridge or gently warm in oven.

TIPS TO MAKE IT BETTER BANANA BREAD

• Use very ripe bananas. The riper, the more natural sweetness and moisture.
• Always spoon and level GF flour don’t scoop directly from bag.
• Let the batter rest 5 minutes before baking; it helps hydrate the flour.
• Don’t overmix; mixing too much causes toughness.
• If your oven runs hot, tent with foil after 30 minutes.
• Use a toothpick or thermometer (~200°F in center) to check doneness.

TIPS AND NOTES: YOUR KITCHEN COMPANION

Details:

• If your loaf pan is smaller or larger, adjust baking time accordingly.
• Altitude, humidity, and oven accuracy affect baking. Know your oven.
• Measuring by weight (grams) gives more consistency.
• If your batter seems very thick, add a tablespoon or two of milk or dairy free milk.
• If top cracks unevenly, score a shallow line down center before baking to guide the crack.

VARIATION

• Add ½ cup chopped walnuts or pecans.
• Fold in ½ cup chocolate chips or chunks.
• Swirl in peanut butter or Nutella before baking.
• Use almond flour (careful, needs more eggs)
• Try oat flour blend (certified gluten free) 
• Vegan version: swap eggs with flax or chia eggs (1 Tbsp flax meal + 2.5 Tbsp water per egg) and use oil.

NOTES

• Not all gluten free flours perform equal. Test small batches.
• Too much liquid or sugar may cause a soggy center.
• Cooling fully is important hot loaf will crumble.
• Use good quality bananas. Frozen then thawed bananas add too much liquid.
• Let oven fully preheat.

BANANA BREAD RECIPE GLUTEN FREE FAQs

CONCLUSION

Banana Bread Recipe Gluten Free gives you comfort without gluten. You can make it in under an hour with simple ingredients. Work with the tips, adapt with mix-ins, and enjoy warm slices with your favorite spread. Try it, tweak it, and make it your own.