The Best Moist Banana Bread (Naturally Gluten Free)
This Banana Bread is unbelievably moist, tender and bursting with so much banana flavor. It's cozy, foolproof and takes your overripe bananas from "almost tossed" to the best decision you made all week. You won't even know it's gluten free.
If you have been searching for a gluten free banana bread recipe that's soft, flavorful and actually tastes like the real deal, this is the one. Everytime I make a loaf, I swear the aroma alone could win over the most skeptical gluten eaters.
The texture is what makes this recipe shine. The banana bread is moist without being dense, fluffy without being crumbly, and that perfect balance of sweet banana and warm vanilla. It slices beautifully, packs well in lunchboxes and makes the kitchen smell like a hug.
And the best part? It's wildly easy to make. No mixers, no fussy steps and no weird ingredients. If you've struggled with gluten free quick breads sinking, drying out or tasting gritty, you are in for such a treat. I encourage you to try my other gluten free quick breads like this Gluten Free Zucchini Cranberry Bread, this Gluten Free Banana Blueberry Bread and this Gluten Free Eggnog Bread during the holidays.
WHY YOU'LL LOVE THIS MOIST BANANA BREAD
- Turns sad, spotty bananas into magic: The more overripe the bananas, the deeper the flavor and natural sweetness.
- Amazing texture: It's soft, springy and perfectly tender thanks to the right mix of moisture and structure.
- One bowl: Truly a dump and stir kind of recipe, which is my favorite kind of weekday baking.
- Endlessly flexible: Add chocolate chips, nuts, spices or swirl in nut butter without affecting the structure.
- Freezer friendly: Make two loaves and freeze one for busy mornings or last minute guests.
INGREDIENTS YOU NEED
- Bananas: The bananas have to be overripen for this recipe to work. I have found through testing that 3 medium size bananas provide the perfect consistency and texture.
- Sugar: You can easily reduce the sugar from ⅔ cup to ½ cup if you want a less sweet bread.
- Butter: Use a softened stick so it combined with the sugar easily. To keep dairy free, use vegan butter or coconut oil.
- Eggs: Helps hold the bread together.
- Salt: A little always balances out any sweetness.
- Milk: Use whole or if keeping dairy free use your favorite plant based milk.
- Vanilla extract: Banana and vanilla just go together!
- Baking soda: Helps the bread rise.
- Gluten Free 1:1 flour: Use a high quality brand with xanthan gum. This recipe was made and tested with Bob Red Mills 1:1 gluten free blend.
Scroll down to the recipe card for quantities used.
VARIATIONS
This banana bread is only as base recipe. While it can be enjoyed as is, it also can be added too and used in a variety of ways. Here are some ways you can easily customize this loaf if you choose too:
- Chocolate Chip Banana Bread: Fold in ¾ cup of chocolate chips.
- Banana Nut Bread: Add ½-1 cup chopped walnuts or pecans.
- Cinnamon Crumble Banana Bread: Top with a simple oat flour crumble before baking.
- Peanut Butter Swirl: Warm ¼ cup of peanut butter and swirl into the top of the batter.
- If you like blueberries check out my Gluten Free Banana Blueberry Bread.
HOW TO MAKE EASY GLUTEN FREE BANANA BREAD
Time needed: 1 hour and 10 minutes
This gluten free banana bread comes together in just a 5 simple steps.
- Combine sugar and butter
In a bowl, combine the sugar and butter. Using a hand mixer, mix until light and fluffy.
- Add the eggs, salt, milk and vanilla
Mix on low speed.
- Add bananas, baking soda and flour
Mix until incorporated with wooden spoon, scraping sides of bowl.
- Pour batter into pan and bake
Pour batter into greased pan and bake in a preheated 350 F oven for 1 hour.
- Let cool and serve
Remove from oven then let cool for 5 minutes
EMILY'S TIPS
- Use very ripe bananas. I like to use bananas that are heavily spotted or almost black to add moisture and sweetness while also helping bind the bread without the gluten.
- Don't overmix the batter. I put this in all my gluten free bread recipes, but you don't want the batter to end up too dense. While you can mix the wet ingredients with a hand mixer, I'd recommend using a wooden spoon when mixing in the flour so that it's just incorporated.
- Bake in the center of your oven. I have found this is a must for gluten free loaves because they need even heat to rise so they don't collapse.
- Tent with foil if browning too quickly. Gluten free batter tends to brown faster so loosely cover after the 35 minute mark if you start to see it browning.
- Let cool for at least 1 hour. I know it's torture, but slicing too soon can make the loaf crumble.
SERVING SUGGESTIONS
This naturally gluten free banana bread is such a treat. There are also so many ways to enjoy a delicious slice. Here are some ways to try:
- Warm a slice and spread with salted butter or almond butter (my favorite way).
- Serve with Greek yogurt and berries for a yummy breakfast.
- Toast and drizzle with honey or maple syrup.
- Pair with coffee or tea for an afternoon snack.
- Make it a dessert and pair with this Vanilla Honey Ice Cream.
STORAGE AND FREEZING INSTRUCTIONS
- Room temperature: Store the banana bread tightly wrapped in a paper towel in an airtight container for up to 2 days. The paper towel with absorb any moisture and keep the bread from getting soggy.
- Refrigerate: Wrap bread or individual slices in a paper towel and place in an airtight container for up to 5 days. Let slices come to room temperature or warm slightly before enjoying.
- Freezing: For a whole loaf, wrap in plastic wrap then foil and place in a freezer safe bag for up to 3 months. For individual slices, wrap each slice then place in a freezer safe bag for up to 3 months.
REHEATING INSTRUCTIONS FOR GLUTEN FREE BANANA BREAD
Gluten free banana bread reheats beautifully, but because gluten free baked goods can dry out more quickly, the key is using gentle heat. You want it just enough to warm and soften without over baking.
Reheat a Whole Loaf
- Oven: Preheat your oven to 325 F. Wrap the loaf in foil to lock in moisture and heat for 12-18 minutes, or until warmed through. Let it stand 5 minutes before slicing.
Reheat a Few Slices
- Oven or Toaster Oven: Place slices on a baking sheet, cover loosely with foil and warm at 300 F for 6-8 minutes.
- Microwave: Place a slice on a plate, cover with a slightly damp paper towel, and heat for 12-18 seconds. This keeps it moist instead of rubbery.
Reheat From Frozen
- Single slices: Microwave for 20-30 seconds, or warm in a 300 F oven for 10 minutes.
- Whole loaf: Keep the loaf wrapped in foil and heat at 325 F for 25-35 minutes, or until the center is warm. Let it rest 10 minutes before slicing so it stays tender.
RECIPE FAQ'S
The bananas need to be overripen. They need to be mostly or fully browned.
Yes, just use a dairy free milk in place of the milk. Use a vegan butter or coconut oil in place of the butter.
Yes, but a high quality 1:1 blend with xanthan gum produces the best texture. Avoid single flours like almond or coconut since this recipe wasn't developed using those flours.
I hope you give this Easy Gluten Free Banana Bread a try! If you do give this recipe a try, please let me know!
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Easy Gluten Free Banana Bread
- Total Time: 1 hour 10 minutes
- Yield: 10 slices 1x
- Diet: Gluten Free
Description
This Banana Bread is unbelievably moist, tender and bursting with so much banana flavor. It's cozy, foolproof and takes your overripe bananas from "almost tossed" to the best decision you made all week. You won't even know it's gluten free.
Ingredients
- ⅔ cup sugar
- ½ cup butter, softened
- 2 eggs, beaten
- 1 tbsp milk
- 1 tsp vanilla extract
- 3 medium size overripe bananas, mashed
- 2 cups gluten free 1:1 flour with xanthan gum
- 1 tsp baking soda
- ¼ tsp salt
Instructions
- Preheat oven to 350 degrees.
- In a bowl, combine the sugar and butter and using a hand mixer, mix until light and fluffy.
- Add in the eggs, salt, milk and vanilla, then mix on low speed.
- Add the mashed bananas, baking soda and flour but mix with a wooden spoon until just incorporated.
- Pour batter into greased bread pan then bake for 1 hour in a 350 F degree oven.
- Remove from oven and let cool for 5 minutes before transferring to a cooling rack.
Notes
- Use a high quality gluten free 1:1 flour blend with xanthan gum like Bob Red Mills.
- This recipe is best using 3 medium size overripen bananas.
- Place bread in center of oven for baking.
- Let cool at least 1 hour before cutting.
- Variations: Chocolate chip banana bread, Banana Nut Bread, Cinnamon Crumble Banana Bread, Peanut Butter Swirl and Blueberry Banana Bread.
- Storage: Wrap bread in a paper towel then place in an airtight container on countertop for 2 days. For longer storage, wrap and place in airtight container in fridge for up to 5 days.
- Freezing: Wrap individual slices or whole loaf in plastic wrap then place in a freezer safe bag for up to 3 months.
- Reheating: Place whole loaf in 325 F oven for 12-18 minutes wrapped in foil. For individual slices, place in 300 F oven for 6-8 minutes wrapped loosely. See instructions in the post for more options on reheating.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 285 kcal
- Sugar: 17.8g
- Sodium: 200.6mg
- Fat: 10.3g
- Saturated Fat: 6.1g
- Carbohydrates: 45.6g
- Fiber: 1.7g
- Protein: 3.4g
- Cholesterol: 61.6mg
