Hello, Food Lovers! If you’re searching for a truly moist, tender, and flavorful banana bread, you’ve come to the right place. So many gluten-free versions are unfortunately dry, dense, or gummy.
Table of Contents
This recipe is the exact opposite. It’s a simple, one-bowl wonder that bakes up perfectly every single time, creating the most delicious gluten free banana bread you could ask for.
A Little Story About This Dish
Banana bread has always been my go-to for using up overripe bananas. After going gluten-free, my first few loaves were disasters—they were heavy and unappetizing.
I was so frustrated until I discovered the simple secret of mixing baking soda directly with the mashed bananas. It was a game-changer! That simple trick transformed my recipe into the moist, perfect loaf I’m sharing today, proving that a truly amazing gluten free banana bread is not only possible but incredibly easy.
Get Ready to Bake!
What to Expect
This is the ultimate easy bake. The batter for this gluten free banana bread comes together in a single bowl in about 10 minutes flat. There’s no fancy equipment needed—just a bowl and a spoon. After about an hour in the oven, your kitchen will be filled with the most amazing, comforting aroma.
Before You Begin
The secret to the best gluten free banana bread starts with your bananas. They must be very ripe—we’re talking more brown and black spots than yellow! This ensures the loaf is naturally sweet and incredibly moist. Also, for the best results, make sure all your other ingredients, especially the eggs and butter, are at room temperature before you begin. If you need more gluten-free meal inspiration, take a look at these ideas: Summer Gluten-Free Sourdough, Gluten-Free Sopapilla Cheesecake.
The Best Gluten Free Banana Bread
- Total Time: 65
- Yield: 10 slices 1x
Description
This is a simple, one-bowl wonder that bakes up perfectly every single time, creating the most moist, tender, and delicious gluten free banana bread you could ask for. It’s a true classic, perfected.
Ingredients
2–3 very ripe bananas, mashed
1 teaspoon baking soda
1/3 cup unsalted butter, melted
3/4 cup granulated sugar
Pinch salt
2 large eggs, beaten
1 teaspoon pure vanilla extract
1 1/2 cups gluten-free all-purpose flour (with xanthan gum)
1/4 teaspoon xanthan gum (optional, leave out if your flour already has it)
Instructions
1. Prep: Preheat the oven to 350° F. Grease a 4×8 inch loaf pan.
2. Activate Bananas: In a large mixing bowl, mash the ripe bananas until smooth. Sprinkle the baking soda directly over the bananas and stir it in.
3. Add Wet Ingredients: Stir the melted butter into the banana mixture. Then, stir in the sugar, salt, beaten eggs, and vanilla extract until well combined.
4. Add Flour: Add the gluten-free flour (and xanthan gum, if needed) to the bowl. Mix with a spoon or spatula until just combined. Do not overmix.
5. Bake: Pour the batter into the greased loaf pan and spread it evenly. Bake on the center rack for 50 minutes to 1 hour.
6. Check for Doneness: The bread is done when a toothpick inserted into the center comes out clean. Ovens vary, so start checking at 50 minutes.
7. Cool Completely: Let the banana bread cool completely in the pan before removing and slicing. This step is crucial for the texture to set.
Notes
Use Ripe Bananas: For the best flavor and moisture, use bananas that are very ripe with plenty of brown or black spots.
Measure Flour Correctly: Use the “spoon & level” method. Spoon flour into your measuring cup and level the top with a knife. Do not scoop directly from the bag.
Room Temperature Ingredients: For a smoother batter and better bake, ensure your eggs and other ingredients are at room temperature.
Dairy-Free Option: You can easily make this dairy-free by using melted coconut oil or a dairy-free butter substitute.
Storage: Store the cooled loaf in an airtight container at room temperature.
- Prep Time: 10
- Cook Time: 55
- Category: Bread, Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 22 g
- Sodium: 220 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
The Heart of the Dish: Ingredients You’ll Need
This incredibly moist gluten free banana bread comes together with simple, classic ingredients.
| Ingredient | Amount | Notes |
| Very Ripe Bananas | 2-3 | Mashed. The browner, the better for sweetness and moisture. |
| Baking Soda | 1 teaspoon | |
| Unsalted Butter, melted | ⅓ cup | For dairy-free, use Smart Balance, Earth Balance, or coconut oil. |
| Granulated Sugar | ¾ cup | |
| Salt | Pinch | |
| Large Eggs, beaten | 2 | |
| Pure Vanilla Extract | 1 teaspoon | |
| Gluten-Free All-Purpose Flour | 1 ½ cups | Must contain xanthan gum. |
| Xanthan Gum | ¼ teaspoon | Omit if your flour blend already includes it. |
Let’s Get Cooking! Step-by-Step Guide
Follow these simple one-bowl instructions for the perfect loaf.
Step 1: Prepare Your Oven and Pan
First things first, get your oven preheating to 350° F and position a rack in the center. Thoroughly grease a 4×8 inch loaf pan so your finished bread will slide out easily.
Step 2: Activate the Bananas
In a large mixing bowl, mash your very ripe bananas until they are smooth. Now for a special trick: sprinkle the baking soda directly over the mashed bananas and stir it in. This helps create a beautifully browned and tender loaf.
Step 3: Add the Wet Ingredients
Pour the melted butter into the banana mixture and stir to combine. Next, add the sugar, a pinch of salt, the beaten eggs, and the vanilla extract. Mix everything together until it’s well incorporated.
Step 4: Stir in the Flour
Finally, add the gluten-free flour (and the extra xanthan gum, if needed) to the bowl. Stir everything together just until the flour is combined and no dry streaks remain. Be careful not to overmix the batter.
Step 5: Bake to Perfection
Pour the smooth batter into your prepared loaf pan. Place it on the center rack of your preheated oven and bake for 50 minutes to 1 hour. Your gluten free banana bread is done when a toothpick inserted into the center comes out clean.
Step 6: Cool Completely Before Slicing
This step is crucial! Let the banana bread cool completely in the pan before you attempt to slice it. This allows the crumb to set properly, ensuring perfect, non-crumbly slices.
Mastering the Dish: Pointers for Perfection & How to Store
The real trick to a perfect gluten free banana bread is using the right ingredients at the right temperature. Always let your eggs and other refrigerated items come to room temperature. Cold ingredients don’t mix as well, which can affect the final texture of your loaf.
Keep in mind that there is a lot of variation among gluten-free flours. For the most reliable results, use a high-quality “measure-for-measure” or “1-to-1” blend, like Pillsbury’s. And always measure your flour using the “spoon and level” method—scooping directly from the bag packs the flour too tightly and can make your bread dry.
This recipe is wonderfully easy to customize! Feel free to fold in up to a cup of your favorite mix-ins, like chocolate chips, chopped walnuts, or raisins. For a dairy-free version, simply swap the melted butter for melted coconut oil or a dairy-free butter substitute. To store your cooled loaf, keep it in an airtight container at room temperature. For those in search of more gluten-free meals, here are some suggestions: Gluten Free Carrot Cake, Gluten Free Blueberry Muffin.
Your Burning Questions Answered!
What is the trick to making good gluten-free bread?
The main trick, especially for a quick bread like this, is to ensure plenty of moisture and use a reliable flour blend. This gluten free banana bread has a secret weapon: very ripe bananas, which provide amazing natural moisture and structure. Not overmixing the batter once the flour is added is also key to a tender crumb.
Can I use gluten free flour in banana bread?
Yes, absolutely! Banana bread is one of the most forgiving and successful recipes to make with gluten-free flour. Because the mashed bananas provide so much natural moisture, structure, and binding power, it adapts beautifully and you end up with a wonderfully tender loaf.
What’s the secret to moist banana bread?
There are three secrets to incredibly moist banana bread. First, use overly ripe bananas—the more brown spots, the better! They are sweeter and have more liquid. Second, use a liquid fat like melted butter or oil, which coats the flour for a more tender crumb. Finally, be careful not to overbake it; pull it from the oven as soon as a toothpick inserted in the center comes out clean.
Connect with me on Facebook and Pinterest for an ongoing source of gluten-free recipes.