My favorite gluten free banana bread – this recipe is unbelievably easy to make, moist and flavorful.  It can also be made dairy free!

Gluten Free Banana Bread

One of the very first recipes I posted when I started this blog was for gluten free banana bread. At the time, I thought it was amazing. Over time, I slowly continued to adapt it and it has evolved into one of my very favorite quick breads.

Speaking of quick breads, you should try my cookbook: The Gluten-Free Quick Breads Cookbook. Gluten Free banana bread really helped get What The Fork off the ground and running and is extremely popular!

The base of this recipe helped me develop the recipes for my double chocolate banana bread and my gluten free pumpkin banana bread. I’ve also got several other versions of this simple banana bread recipe with oil that I haven’t shared on my blog yet – all from this one delicious base recipe.

I’ve mentioned before how I always ALWAYS have over-ripe bananas. It’s a blessing and a curse. I will only eat bananas when they’re just barely ripe, even still a bit green around the top and bottom. As soon as there’s even just one little speck of brown, it’s too ripe so I’ll let them sit until they’re ripe enough to bake with. I feel like I’m always baking with bananas!

That’s not always a bad thing though. That means I’ve baked dozens upon dozens of this super moist banana bread over the years. And even with all those homemade banana breads, we still haven’t gotten sick of it. That just goes to show just how good this easy quick bread is!

Key Ingredients for this recipe

• All purpose gluten free baking flour (omit xanthan gum if using Bob’s Red Mill 1:1)
• 2 large eggs, ROOM TEMPERATURE
• 1/2 cup walnuts
• Avocado OR Canola Oil
• Unsweetened coconut milk (for dairy free option) or regular milk

Equipment Needed

• 9×5 inch loaf pan (metal)
• Parchment Paper
• Mixing Bowls
• Baking Utensils

How to make 1 bowl Gluten Free Banana Bread

Step 1. Combine the dry ingredients into a large mixing bowl.

Step 2.  Whisk together the dry ingredients.

Step 3. Add nuts to the dry ingredients and whisk together.

Step 4.  In another large bowl, add the wet ingredients and whisk together until well incorporated.

Step 5.  Add the wet ingredients to the dry ingredients.

Step 6. Stir these ingredients until combined.

Step 7. Transfer the batter into a prepared pan ( 9×5 loaf lined with parchment paper or use non-stick spray). 

Step 8. Add chopped walnuts on top of the batter (optional).  Bake at 350 for 50-60 minutes.

I’ve also made this recipe many, many times with regular flour and regular milk. I often make this for my husband’s grandparents and my next door neighbor that way since they don’t have to eat gluten free or dairy free. It’s really great that way too so if you don’t have to eat gluten free, you don’t have to pass on this recipe!

Professional tips for making moist gluten free banana bread

1. I recommend making sure the ingredients that you use are at room temperature.  They will mix better and bake more evenly when you allow them to be at room temperature.
2. Allow your oven to preheat fully!  Let it preheat an extra 5-10 minutes to make sure it’s up to temperature.  If you’re not sure how accurate your oven is, you can get a cheap oven thermometer.  
3. Two medium-sized banana equals 1 cup. 

What type of flour blend is best?

1. Try my nightshade free gluten free flour mix. I’ve had a lot of success with this blend and you can store it for months in an air-tight container.
2. Bob’s Red Mill 1:1 Gluten Free Baking Flour works well for this recipe.
3. King Arthur Gluten-Free Measure for Measure Flour.  Another solid option!
4. I really encourage you to avoid Cup4Cup.  The batter is just too thick overall in my opinion.

Important flour measuring pro tip

I highly recommend you follow and sign up for this free guide on how to properly measure your flour.  It’s so important to measure the proper way.  It will make your recipes much more likely to come out properly.  You’ll be happy to read this guide!

Can this recipe be adapted to dairy-free?

Yes 100%!  The only modification you need to really make is to use coconut milk instead of regular milk.  This recipe calls for oil instead of butter so no worries there!  You’d never know this moist banana bread is gluten free and also can be easily made dairy free!

Mix-ins anyone?

If you’re looking to spice things up a bit, try adding the following mix-ins to your banana bread recipe:

• Walnuts
• Pecans
• Chocolate Chips
• Nutella

Freezing banana bread tips

There are a couple of options to save this one bowl gluten free banana bread for later in the freezer.  You can freeze the whole loaf wrapped up in plastic wrap and then store inside of a gallon freezer bag. 

Or, you can slice up the banana bread loaf into individual slices and freeze each one separately for a quick grab and go!  Either option is great and makes life so much easier!

Homemade gluten free banana bread you’ll love for ages

I’ve also made this recipe many, many times with regular flour and regular milk. I often make this for my husband’s grandparents and my next door neighbor that way since they don’t have to eat gluten free or dairy free. It’s really great that way too so if you don’t have to eat gluten free, you don’t have to pass on this recipe!

And just for the record, I think I might subconsciously buy too many bananas all the time just so I have an excuse to make this best ever banana bread all the time. Enjoy!

PS- If you like this banana bread, try my gluten free sourdough banana bread!

be sure to follow me on instagram and hashtag #whattheforkfoodblog or tag @whattheforkfoodblog – i love seeing what you make!

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The Best Gluten Free Banana Bread

Yield: 10 slices

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 1 hour 5 minutes

My favorite gluten free banana bread – this recipe is unbelievably easy to make, moist and flavorful.  It can also be made dairy free!

Print

Ingredients

• 2 Cups all-purpose gluten free flour
• 3/4 teaspoon xanthan gum
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/2 Cup granulated sugar
• 1/2 Cup light brown sugar
• 1/2 Cup walnuts, chopped
• 1/3 Cup avocado oil (or canola oil)
• 2 large eggs, room temperature
• 2/3 Cup unsweetened coconut milk (or regular milk)
• 1 Cup mashed banana
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350 degrees and spray a 9x5 inch loaf pan with non-stick spray.
2. In a large bowl, whisk together the flour, xanthan gum, baking powder, baking soda, salt, granulated sugar, and brown sugar. Break up any clumps of brown sugar if necessary. Stir in the chopped walnuts.
3. In a separate bowl, whisk together the oil, eggs, milk, mashed banana, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir to combine.
4. Pour the batter into the prepared loaf pan and bake at 350 degrees for 50-60 minutes or until a toothpick or cake tester comes out clean. Cooking time will vary depending on your oven - mine is usually done around 55 minutes.
5. Cool the bread in the pan on a cooling rack for 15 minutes then remove from the pan and cool completely on the cooling rack. To store, wrap tightly in plastic wrap and store in a zip-lock bag. It will stay fresh up to 3 days. This bread also freezes well.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  USA Pan 1140LF Bakeware Aluminized Steel 1 Pound Loaf Pan, Small, Silver
• 
  Parchment Baking Paper
• 
  Pyrex Smart Essentials Mixing Bowl Set
• 
  Silicone Baking Utensils
• 
  The Gluten-Free Quick Breads Cookbook: 75 Easy Homemade Loaves in Half the Time

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