My favorite easy gluten free banana bread – this recipe is unbelievably simple to make, moist and super flavorful. It can also be made dairy free!
Gluten Free Banana Bread Recipe
One of the very first recipes I posted when I started this blog was for 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. My easy gluten free banana bread recipe 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 simple banana bread recipe from scratch
- 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
Equipment Needed
- All Clad Measuring Spoons
- All-Clad Measuring Cups
- 9×5 inch loaf pan (metal)
- Parchment Paper
- Mixing Bowls
- Baking Utensils
How to make Moist Gluten Free Banana Bread Recipe
**Preheat oven to 350 degrees fahrenheit**
Step 1. First, 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.
Step 2. Next, whisk together the dry ingredients.
Step 3. After whisking the ingredients, add nuts to the dry ingredients and whisk together.
Step 4. Then, in a separate bowl, whisk together the oil, eggs, milk, mashed banana, and vanilla extract. After that, pour the wet ingredients into the dry ingredients and stir to combine.
Step 5. Add the wet ingredients to the dry ingredients.
Step 6. Stir these ingredients until combined.
Step 7. Pour the batter into the prepared loaf pan (parchment paper) 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.
Step 8. Add chopped walnuts on top of the batter (optional). Bake at 350 for 50-60 minutes.
Step 9. Finally, 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!
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 GF banana bread
- 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.
- 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.
- Two medium-sized banana equals 1 cup.
- Be sure to let the banana bread cool in the pan for at least 15 minutes before transferring it to a wire rack. If you allow it to cool, it will help retain its moisture and also not fall apart on you!
Some other food for thought:
- Use Ripe Bananas: Find some ripe bananas with brown spots on the skin. Overripe bananas are definitely sweeter, softer, and much easier to mash. This will make for perfect flavor!
- Mash them thoroughly: Mash the bananas thoroughly with a fork or even a potato masher if you have one. If you make it nice and smooth banana flavor will distribute more evenly throughout the batter and ultimately make for a tasty bread!
- Do not overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can make for a dense bread and not the best texture either.
- Choose the Right Flour: Choose a high-quality gluten-free flour blend such as my nightshade free blend. I have a section below on some flours to try!
- Add Moisture in different ways: To add some more moisture, include ingredients like Greek yogurt or applesauce. They’ll keep the bread moist but also add extra flavor. Double bonus!
- Balance the Sweetness: You can adjust or modify the amount of sugar according to your personal preference and also depending on the ripeness of the bananas. Overly ripe bananas be sweeter, so you can reduce the sugar if you would like!
Also don’t forget these nuggets of information
- Flavor Enhancers: Add a small pinch of cinnamon, nutmeg, or vanilla extract based on your personal preference.
- Nuts and Add-Ins: Mix in chopped nuts, chocolate chips, or dried fruits for added texture and taste. Be as creative as you’d like!
- Prevent Over-Browning and over-baking: If your banana bread is browning too quickly while baking, cover the top with aluminum foil to prevent it from burning. Also, make sure your oven is the correct temperature by using an oven thermometer. You’d be surprised how far off an oven’s true temperature can be from what the digital display says!
What type of flour blend is best?
- 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.
- Bob’s Red Mill 1:1 Gluten Free Baking Flour works well for this recipe.
- King Arthur Gluten-Free Measure for Measure Flour. Another solid option!
- 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, for sure! 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?
Add Nutty Crunch: Take your gluten-free banana bread to the next level by adding some nutty deliciousness. Try mixing chopped walnuts, pecans, or almonds into the batter. The nutty crunch pairs well with the softness of the bread. Basically, it’s a beautiful contrast! The nuts enhance the taste, but they also contribute in a positive way: they add healthy fats, protein, and essential nutrients to your diet!
Chocolate lovers: For all of you chocolate lovers out there (my husband included!), adding chocolate chips to your gluten-free banana bread is an absolute must-try! The combination of sweet and ripe bananas with chocolate creates a wonderful flavor profile overall. In addition, you can try dark, milk, or white chocolate chips. They will make this bread seem like a dessert but can still be enjoyed as a morning or evening go to snack!
Freezing banana bread tips
There are a couple of options to save this one bowl banana bread recipe 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 Easy 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!
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Easy Gluten Free Banana Bread {Dairy-Free Option}
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
- Preheat oven to 350 degrees and spray a 9x5 inch loaf pan with non-stick spray.
- 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.
- 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.
- 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.
- 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.
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Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
Deeeelicious! I put chocolate chips in mine, and it was a huge hit with my family!
Thank you, Faith!
Thanks so much Faith!
Gluten Free Banana Bread was a hit with my family! Moist, flavorful, and totally delicious!
Thanks Sandhya!
Hi can i use Bob’s red mill (the red bag) instead of 1 to 1 baking flour? And do i have to omit xantham gum? I really need your answer and thank you 🙏🏻
You can but you will have to use xanthan gum with that flour since it’s not already mixed into the flour blend. However, I recommend using a more neutral tasting gluten free flour blend that doesn’t contain bean flour.
Awesome banana bread! I omit the walnuts because I never seem to have them on hand and the loaf comes out spectacularly. My non-gf boyfriend requests this recipe every week. Great job!
Thank you Brooke!
Finally got a chance to try this recipe (2 kiddos with celiac disease) and it was PERFECT! I used the Bobs Red Mill 1 to 1 flour so I was able to omit the xanthum gum, I honestly can’t tell it’s gluten free. So good. Thank you for this recipe!!
You’re welcome Anna!
I dont like Bob’s flours. Can I use a blend of almond, brown rice and tapioca flours in this banana bread??
I haven’t tried any of my quick bread recipes with an almond flour blend so I can’t tell you for sure if the texture will be right. I highly suggest my flour blend: https://www.whattheforkfoodblog.com/2016/01/14/nightshade-free-gluten-free-flour-mix/
If you don’t want to use Bob’s Red Mill flours to make the flour mix, there are other options available. I’ve used Thrive Market brand brown rice flour, Arrowroot, and Tapioca with great success. You can use Authentic Foods white rice flour.
This was not bad. I used Bob’s Red Mill 1 to 1, so I appreciated the note NOT to use the xanthum gum. The texture was a bit different, but overall I would make it again. I baked it until it reached an internal temp of 205. My daughter, who I made it for, really liked it.
I always have ripe bananas in freezer, usually we use them for smoothies but I can’t wait to try this recipe!
Thank you for this recipe. This was the best banana bread, better than any other I’ve made.
Thanks Kim, so glad you enjoyed it! I wrote an entire chapter in The Gluten Free Quick Bread Cookbook based off of this recipe – I’d love for you to check it out!
Oh! FABULOUS!!! I have made this delicious Banana Bread 4 times now and every time—Perfect!!! 🙂
My Mom is not Gluten-Free, and I have brought her several slices, several times and she loves it too!
Thank you………thank you!! 🙂
Thanks so much for the wonderful feedback Deirdre!
Can you use gluten free flour premade from the store? I’m thinking of making it for a friend who needs a GF meal.
You can, I would recommend Bob’s Red Mill 1:1 Gluten Free Baking Flour (in the blue bag). If the blend you get (like the Bob’s Red Mill I suggested) contains xanthan gum, omit the amount I called for in the recipe.
Can you recommend a brown sugar substitute? I’m trying to use refined sugar alternatives whenever possible. Thank you so much!
I sometimes use coconut sugar in place of brown sugar. It may yield slightly drier baked goods though.
Made this banana bread yesterday, for my gluten free grand children.
I was amazed at how it looked just like one made with reg. Flour.
It tastes great as well ! Thanks!
Thank you Pauline! I’m so glad that you liked it so much. Thank you for sharing!
In banana bread recipe can we replace granulated sugar with jaggery
I’ve never used jaggery and am not familiar with it. Sorry!
It is definately the best banana bread that does not become too dense after the first day. I used buttermilk and added some lemon zest along with a few raisins. Next time I will use half the amount of sugar as it was a bit too sweet.
Thank-you for sharing your recipe.
Lemon zest sounds like a great addition!
Can this be made in a bread machine?
Hi Christina, I don’t have a bread machine but this is a very easy recipe to mix by hand 🙂
Sharon, yours is my Go-To GF banana bread recipe. My grandmother still doesn’t know it’s GF when I serve her your recipe. :)) Thankful for your site !!
Thanks Shay! And way to trick your grandmother – that’s seriously the best when grandma doesn’t know it’s gluten free 😂😉
I just made this and it is truly amazing! So moist and delicious! You wouldn’t even know it’s GF.
Can i use coconut palm sugar for both sugars
I haven’t tried it but I think it should work since it’s a pretty moist bread. If anything, you may need to add a couple tablespoons of extra milk but you might not need to.
Very good bread! I used only half of the sugar and substituted coconut sugar for brown and regular sugar. Still bread came out sweet. Next time I will try to use even less sugar. I guess that depends on the personal taste. Denifitely a keeper!
My daughter also has allergies to eggs. Will applesauce change the outcome of this bread success?
Sissie
I haven’t tried this recipe with an egg replacer but if you do, please let me know how it turns out!
I made this last night and it is ah-mazing!!!! I have tried many gluten free recipes, only to be disappointed by the results. Finally, one that works. Popped out of the pan with ease, cooked evenly, moist and delicious! Thank you and I will be trying out more of your recipes.
Yay Karina – so glad you finally found a banana bread you enjoy!
This looks Awesome. I will be trying it soon. One question though… Where can I get that loaf pan?? ????
I got it at Target!
Hello,
I am also new to gluten free, but I’m wondering if I can use corn starch instead of the xanthan gum as I’ve read online it is a good substitute. I’d also like to use almond milk instead of the coconut milk. Thoughts?
Thanks in advance 🙂
Hi Vanessa – I haven’t heard of cornstarch acting as a replacement for xanthan gum. I would not recommend trying that in this recipe as the xanthan gum really helps the gluten free flours bind together to act like wheat flour. As far as almond milk goes, that’s up to you. I prefer baking with unsweetened coconut milk because I don’t like the nutty taste that almond milk lends to baked goods. For me, it overpowers the flavors of whatever it is I’m baking and makes everything taste nutty. I find that unsweetened coconut milk does not give baked goods a coconut flavor.
I am new to GF – the GF flour blend that I have contains xanthan gum. Do I still need to add what the recipe calls for? TIA
Hi Tara – thanks for visiting my blog! If your flour blend contains xanthan gum, you can omit the amount I called for in this recipe 🙂
It’s in the oven right now and the kitchen smells amazing! I am sure it’s a success! Banana, coco milk, wonderful mix!
I’m new to GF. What is xanthan gum and where do I find it? Also, can coconut oil be subbed for the avocado?
Hi Shirley – I haven’t tried this recipe with coconut oil, but if you prefer it you can use melted coconut oil. It will change the taste of the banana bread though. Xanthan gum is necessary in a lot of gluten free baking recipes to help the flours bind together. You can usually find it in the gluten free section at your grocery store. If your store doesn’t carry it, you can get it on Amazon (affiliate link): http://amzn.to/2mt3yMe (I use Bob’s Red Mill).
Baking with avocado oil = yeah, that’s happening!
It’s my favorite oil for baking now!
I have always been weary of gluten-free banana bread because it’s always so rubbery and thick. This literally looks like normal banana bread! Excited to try this out!
Gorgeous! And I NEED that bread pan! So pretty!
I love everything about this banana bread!!! Looks and sounds SO delicious!!
Love how healthy this is and the chopped nuts!
This looks… sosososooosoo good! There is seriously nothing more comforting that a warm slice of banana bread with a big slab of melted butter! That loaf pan is ridiculously cute!!
I’ve been craving banana bread. Can’t wait to try this GF version!
I have some bananas ripening quickly, this will be perfect!
I love banana bread! I am always looking for new recipes to try! I am excited to try this one!
I have been drooling over your banana bread! I like how you swapped out the potato starch, potato allergies are one of the fastest growing.
Sharon, You’ve outdone yourself! This loaf looks absolutely perfect! And now I want banana bread! 😉
Yum! We are huge banana bread fans in our home. This looks so good! I wish I had some this morning to eat with breakfast!
Gotta love banana bread! This looks amazing!
I have ripe bananas just waiting to be used and this bread looks incredible! I need to make a batch to eat throughout the week.
Wow, this truly is a perfect loaf!