The BEST gluten-free banana bread recipe made with gluten-free flour blend and sweetened with coconut sugar. Add chocolate chips and/or chopped nuts to level up this already moist and fluffy dream bread.

Loaf of banana bread cut into slices on a sheet of parchment paper with ripe bananas to the side.

Confession: I fancy myself a bit of a banana bread aficionado.

After posting my grain-free recipes for Paleo Banana Bread  using almond flour and Coconut Flour Paleo Banana Bread, I have since followed up the two with countless variations on grain-free banana bread. 

Just have a scroll through my Banana Bread  archives to feast your eye sockets on the possibilities.

The Paleo Carrot Cake Banana Bread is my personal favorite, followed closely by Paleo Cranberry Orange Bread

All that said, this is the very first gluten-free banana bread recipe I have posted on this site using a gluten-free flour blend.

Perfect Gluten-Free Banana Bread - a healthy banana bread recipe sweetened mostly with banana and some coconut sugar

I simply use my favorite gluten-free all-purpose flour blend and sweeten the bread primarily with ripe bananas and a touch of coconut sugar.

Over the years, I have learned a couple of tricks to make the ultimate moist, fluffy, melt-in-your-mouth delicious banana bread. Let us discuss!

Tips For Making THE BEST Moist Banana Bread:

My secret to making insanely moist and incredible banana bread is: LOTS of bananas.

Years and years ago, I discovered using more bananas makes banana bread incredibly moist and delicious.

Not to mention, naturally sweet. Rather than adding a lot of oil or butter, much of the moisture can come from the bananas themselves without sacrificing flavor, moisture, or fluff. 

If anything, the more bananas, the better 😉

Gluten-Free Banana Bread sweetened mostly with bananas and a touch of coconut sugar for a healthier banana bread recipe

For this reason, I usually use a cup and a half of mashed ripe banana in one loaf of banana bread, which usually equates to 4 ripe bananas. 

For my grain-free banana bread recipes, I don’t add any additional fat (oil or butter), as there is plenty sourced from the almond flour and coconut flour. 

Because gluten-free flour blends don’t contain as much fat as almond flour or coconut flour, I use a small amount of melted butter to give the loaf a bit of fat love. Coconut oil and avocado oil work too!

The massive amount of overripe bananas also enables you to cut down on the added sugar, which I see as a bonus.

For the grain-free banana bread recipes, I add a just a couple tablespoons of pure maple syrup or coconut sugar to boost the sweetness to absolute perfection.

You can also use cane sugar or just stick with the mashed bananas for sweetness. 

Healthy Gluten-Free Banana Bread - perfectly moist and fluffy banana bread recipe with chocolate chips

If you’re wondering what makes this recipe the best banana bread recipe, here are the main bullet points:

Recipe Highlights: 

This easy gluten-free banana bread recipe is ULTRA moist, incredibly fluffy, perfectly sweet, delectably soft, beautifully gooey (assuming you add the chocolate chips), and easy to prepare.

Let’s discuss the simple ingredients for this cozy banana bread recipe. You can find them at any grocery store!

Ingredients for Gluten-Free Banana Bread:

Gluten-Free Flour Blend: Taking the place of regular all-purpose flour, we use a gluten-free all-purpose flour blend.

Ripe Bananas: Be sure to use overripe bananas that have plenty of brown spots. This ensures the bread will turn out very moist, loaded with banana flavor and will be perfectly sweet.

Eggs: Regular eggs at room temperature help the bread rise and make it nice and fluffy.

Butter (or Coconut Oil): Providing moisture and fat content, butter brings beautiful flavor to this amazing banana bread. You can replace it with avocado oil, vegetable oil, or melted coconut oil.

Coconut Sugar (or Cane Sugar): Used to sweeten the bread, we need a granulated sweetener.

I like using coconut sugar because it is lower on the glycemic index than cane sugar, but white sugar or brown sugar work great. For less added sugar, use a sugar-free sweetener.

Ground Cinnamon: For me, lots of ground cinnamon is mandatory! Cinnamon makes banana bread so warm and delicious. Use more or less depending on your taste.

Pure Vanilla Extract: A splash of vanilla brings warm flavor to really entice the taste buds.

Baking Soda: The leavening agent here. Check to be sure it isn’t expired before using it!

Sea Salt: A pinch of sea salt enhances all of the flavors. Don’t skip it!

Chocolate Chips (Optional): Bringing pockets of chocolate joy, I love adding chocolate chips. You can skip them or you can also add chopped nuts like chopped walnuts or pecans.

Now that we’ve covered the basic ingredients, let’s bake a loaf (or twelve)!

How to Make Gluten-Free Banana Bread:

Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper.

Begin by mashing up the bananas in a mixing bowl until they reach desired consistency. I like leaving mine slightly chunky so that as the bread bakes, I get little pockets of rich banana flavor.

Mash the bananas and measure them out.

Whisk in the eggs, vanilla extract and cooled melted butter until well-combined (wet ingredients) in a large bowl.

Combine wet ingredients in a mixing bowl

In a separate bowl, Stir together the gluten-free flour, baking soda, sea salt, coconut sugar (or brown sugar), and cinnamon until combined (dry ingredients).

Stir together the dry ingredients for the banana bread

Pour the dry mixture into the mixing bowl with the wet mixture and stir until the batter is incorporated.

Pour the dry mixture into the bowl with the wet mixture

Pour the batter into the parchment-lined loaf pan and sprinkle with additional chocolate chips.

Stir until the batter is well combined

Bake on the center rack of the preheated oven for 50 to 60 minutes, or until the top is golden brown and bread has risen substantially and the bread tests clean. Turn off the oven and allow it to sit in the warm oven an additional 5 to 10 minutes.

If at any time during the baking process the top of the bread becomes too dark, you can cover the loaf pan in aluminum foil.

Baked goods are considered fully cooked when the internal temperature reaches 190 degrees Fahrenheit.

You can insert an instant read thermometer to the center of the bread to verify whether or not it is cooked through.

Healthy Banana Bread Recipe made gluten-free and refined sugar-free. The BEST banana bread recipe!

Remove bread from the oven and let the bread cool for at least 30 minutes before slicing and serving.

The end result is an amazingly moist and fluffy gluten free banana bread with the best texture and a great recipe to put on repeat any time you need a sweet treat.

Can I Make This Banana Bread Vegan?:

For a vegan banana bread recipe that is gluten-free, egg-free, and dairy-free, follow my Vegan Banana Bread Recipe, which uses a flax egg replacement. 

Recipe Adaptations:

  • Want to make muffins out of this recipe? Follow my recipe for Gluten-Free Chocolate Chip Banana Muffins!
  • Replace the butter with ghee, avocado oil, or melted coconut oil.
  • If you bake using cane sugar, replace the coconut sugar with granulated cane sugar or brown sugar.
  • Looking for a banana bread that is lower in added sugar? Replace the coconut sugar with ½ cup sugar-free sweetener.
  • Add chopped walnuts or pecans to make banana nut bread.
  • Omit the chocolate chips.
  • Use regular flour instead of gf flour if you don’t need a gluten-free recipe.
  • Fashion up a streusel topping to give the bread a bit of a coffee cake essence.

What Type of Gluten-Free Flour Should I Use?:

I always use Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour, but I have also heard King Arthur Gluten-Free Measure For Measure Flour blend is magnificent as well.

Most gluten-free flour blends are a combination of brown rice flour, xanthan gum, tapioca flour, potato starch and often baking powder.

While I don’t have extensive experience with the King Arthur blend or Pamela’s, I’ve heard enough magnificent feedback over the years to safely recommend it.

If you try this recipe using a different blend, please do share in the comments below and let us all know how it turns out! 

The Best Banana Bread Recipe made with gluten-free flour and sweetened with coconut sugar, studded with chocolate chips

Store any leftovers on the counter top covered in plastic wrap for up to 5 days or in an airtight container in the refrigerator for up to 10 days.

For an extra chocolate version of this bread, be sure to check out my Double Chocolate Gluten-Free Banana Bread!

More Delicious Gluten-Free Quick Breads:

Steamy gluten-free chocolate chip banana bread LET’S GO!

Loaf of gluten-free banana bread on a sheet of parchment paper, cut into slices.

Gluten-Free Banana Bread Recipe

4.50 from 216 votes
The most amazing moist and fluffy gluten-free chocolate chip banana bread that will surely make you swoon! Add chopped walnuts if you like them!
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 1 loaf



  • Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper.
  • Mash the bananas in a mixing bowl and be sure you have 1 1/2 cups (or close to it). Whisk in the eggs, vanilla extract and cooled melted butter until well-combined (wet ingredients).
  • In a separate bowl, Stir together the gluten-free flour, baking soda, sea salt, coconut sugar, and cinnamon until combined (dry ingredients).
  • Pour the dry mixture into the mixing bowl with the wet mixture and stir until the batter is incorporated. If adding chocolate chips and/or chopped walnuts or pecans, do so here.
  • Transfer the batter into the parchment-lined loaf pan and sprinkle with additional chocolate chips.
  • Bake on the center rack of the preheated oven for 50 to 60 minutes, or until the top is golden brown and bread has risen substantially. Turn off the oven and allow it to sit in the warm oven an additional 5 to 10 minutes. If at any time during the baking process the top of the bread becomes too dark, you can cover the loaf pan in aluminum foil. NOTE: Baked goods are considered fully cooked when the internal temperature reaches 165 degrees Fahrenheit. You can insert an instant read thermometer to the center of the bread to verify whether or not it is cooked through.
  • Remove bread from the oven and allow it to cool 30 minutes before slicing and serving.



*I use grass-fed butter, but you can also use ghee or melted coconut oil for a dairy-free version
**If you don’t typically bake with coconut sugar, feel free to switch it out for regular granulated cane sugar or brown sugar. If you prefer banana bread to be sweeter, use 3/4 cup of sugar for sweeter bread and be sure to add the chocolate chips.
UPDATE 3/17/2024: I like to cover the loaf pan with aluminum foil for the first 50 minutes of baking. I then remove the foil and continue baking for the remaining 15 to 20 minutes. This ensures the top doesn’t become too brown during the baking process and keeps the loaf nice and moist. If you go this route, keep the foil tented to allow the loaf room to rise underneath it. 


Serving: 1of 12 · Calories: 255kcal · Carbohydrates: 44g · Protein: 3g · Fat: 9g · Fiber: 3g · Sugar: 22g
Author: Julia
Course: Breads, Breakfast, Quick Breads
Cuisine: American
Keyword: chocolate chip banana bread, coconut sugar, gluten free recipes, healthy banana bread, quick bread, the best gluten-free banana bread recipe
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!

The BEST Gluten-Free Banana Bread Recipe! Moist, fluffy, insanely delicious banana bread that is so easy to make! Recipe includes dairy-free and refined sugar-free options.

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Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living,, etc.

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4.50 from 216 votes (211 ratings without comment)

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Questions and Reviews

  1. Hi! I’m adventuring today in the kitchen, trying your banana bread! Any chances this would work with oat flour and xathan gum? Will report back on my creation hahah!


    1. Hi Mari,

      Ooh, I think it would work, but I’m not sure what portions you would use. I hope it turns out fabulously! Let me know what happens! xoxo

      1. Hi, the banana came out really moist, to the point of borderline under baked. What did I do wrong? I used gluten free flour from Bulk Barn and followed the instructions. To check for doneness, I inserted a cake tester and it came out clean.

        1. Hi Michelle!

          Oh no! Did you measure the mashed banana? It should be 1.5 cups. It could also be the type of flour you used, as not all GF blends yield the same results. Also, what is the elevation where you live?

        2. Happened to me too. Followed recipe to a T. Baked for an additional 30 min and it’s still undercooked on the inside. Taste is good but no one will eat it in the house. Shame. That flour is not cheap.

      1. @Duane, oat flour is definitely gluten free except if it’s milled at a facility with other gluten products like wheat but oat flour doesn’t inherently contain gluten.

    2. Oats are often sowed on top of wheat fields after the wheat is harvested to revitalize the soil. Then when the oats are harvested the fallen wheat grains in the soil are harvested along with the oats. And yes,if they are actually gf and grown in non wheat soils they can be cross contaminated in the factory.Certified gluten free is best.

  2. I made this banana bread today using the great value brand gluten free flour. Also added walnuts and omitted the chocolate chips. It is delish!! Turned out perfect!

  3. Amazing recipe for making banana bread. Even I see the first time making this recipe. It’s too amazing. Today I am going to prepare that recipe for making banana bread.

  4. made this yesterday with Bob’s Red Mill Paleo flour… it took about 15 minutes longer to cook, and came out much darker than your photos… but it was amazingly delicious! So moist and gooey with the chocolate that my husband didn’t even know it was grain free! This recipe is a winner! Thanks for sharing!!!

    1. I’m so happy to hear it turned out well using a different flour! That is really great information! Thanks so much for letting me know, Amy! xo

  5. Been loving this recipe for months, it has become a must in my family. I’ve tried using a muffin pan instead, and they came out perfectly good. Just this morning I noticed a muffin starting to get moldy, any advice for preventing this? Is there like a natural preservative or something that can be added to it? I’m kind of new into baking so any tips are very appreciated. Thanks. xx

    1. @Aranza M., How long did you bake for muffins, please? I THINK for mold prevention, place in wrap, then in the fridge…. ?? Not entirely sure, though, because with the # of people in our home, this doesnt’ last long enough to mold! haha I don’t have a bread pan so came to look for time to bake for muffins. My family loves this recipe! Thank you, Julia!

      1. Hi Amalia!

        Bake the muffins at 350 for 30 to 35 minutes. I always store leftovers in the refrigerator after a few days, but I live in a desert, so there’s very little humidity. If it’s humid where you live, I’d definitely just store the muffins in the refrigerator (or freezer). So happy you and your family enjoys the bread!! xoxoxo 😀

  6. I’m starting to incorporate healthier alternatives in my baking. I don’t have the flours you suggest to use, but do have almond flour. Would this work the same? If so, how would I substitute it. Thanks!

  7. Hey- this is a great gluten-free banana bread recipe. It’s so good I’m making it two weekends in a row. It barely lasts a day in my house. Just wanted to let you know that oat flour works great. I have lots of different gluten-free flour types but prefer oat flour for the consistency when baking. I baked it for 40 minutes. It was so moist and yummy. I also use slightly less sugar than the recipe calls for since the banana and chocolate chunks add sweetness. Thanks for sharing. I was having hard time finding a great banana bread recipe that tasted great and had a great texture.

    1. I’m so happy to hear it works with oat flour! Thanks so much for reporting back, Melissa…this is very helpful! Thrilled you and your family enjoy the banana bread. Big hugs and stay well! 😀 xoxo

  8. I love your recipes! They always turn out amazing and I am sure your books will be just as awesome 🙂 I look forward to buying it.

  9. This recipe is AMAZING!! So moist and delicious. My family devours it in less than a day! My loaf pans are glass (Pyrex) and slightly smaller -8.5“ x 4.5“, so I had to make accommodations regarding the baking time. 350° at 58 minutes in my gas oven is perfect! I just baked two of these last night to bring over to a Fourth of July party today.

    1. I’m so thrilled to hear you and your family love it!! Thanks so much for the feedback and for sharing your changes! xoxoxo

    2. Thank you for this! I was so worried that mine wasn’t cooking and saw your comment. I have the same pan so thank you!

    1. Hi Laura,

      Coconut flour should never be used as a 1:1 replacement for any other flour. The recipe called for a gluten-free flour blend. If you follow the recipe, you will get accurate results.

    2. @Laura Baines, how can you rate this recipe when you didn’t even follow it?
      How about finding a recipe for coconut flour and then rating that!
      best regards. Larry mac

  10. Hi, Currently baking this! I omitted the chocolate chips and used great value all purple Gluten flour and regular white granulated sugar. Hope it turns out great still, looks yummy Thanks!.


    1. Ashlee I’m getting ready to bake the gluten free banana bread using the same things that you use and was curious to find out how yours turned out. Let me know thanks

  11. Could I use honey as an alternative to coconut sugar, or any other alternative from coconut or cane sugar?

    1. Hi JD! You can use honey or pure maple syrup, but you may need to add just a little extra flour to offset the addition of liquid. For instance, if you add 1/4 cup pure maple syrup, add 2 to 4 tablespoons of GF flour. Let me know how it turns out! xoxox

  12. Made this on the weekend for one celiac guest. But 3 others also tried it. It was delicious! I used Bob’s Red Mill AP GF flour, because that is all my grocery store sells. So easy to make and a real keeper. Honestly, I couldn’t tell it was GF. My celiac friend was thrilled with it.

  13. Amazing banana bread super moist….I didn’t have enough gluten-free mix so I did one cup King Author and 2/3 of almond flour and used 1/2 cup of maple syrup dark chocolate chip on top

    1. Ooh, I love the idea of using a combo of GF flour and almond flour! Thanks for letting me know your adaptations! xoxo

  14. This is the best gf banana bread I’ve ever made! I’ve tried lots of recipes and this is the moistest yet fluffiest one by far. Love it so much! I used coconut oil in place of butter and added some chocolate chips. Thanks for the recipe!! 🙂

    1. I’m so happy you like it, Gracie! That’s great to know it works well using coconut oil..thanks for sharing! xoxo

      1. Hi Emily! I actually have a vegan version of this bread here: Nevertheless, if you wanted to stick with the recipe here and swap the eggs for flax eggs you could do that 🙂 It should work! I would use a digital thermometer to check the internal temperature of the bread at the end of the baking process – it is considered fully baked once it reaches 190 degrees F. The reason I mention this is in my experience recipes made with flax eggs can take a little longer to bake and sometimes end up looking “raw” on the inside. xo

  15. How long would you suggest baking if making into muffins (really using my cupcake tin) instead of a loaf pan? I’d like to freeze them ahead of my maternity leave. Thank you!

  16. ahhhh thank you SO much for all these things!! pin pin pin pin pin!
    wow these looks so delicious , i so love your recipe, i will definitely be making these , i am drooling now. keep sharing more delicious stuff..

    1. I’m so happy you like it, Alex! Thanks a bunch for your feedback! I’ve made it about 17,000 times since I posted it, lol ;D xoxo

  17. This soup was AMAZING !!! We had it for lunch, and already looking forward to leftovers for dinner. I made it in my Instant Pot… super duper easy! Thank you!

  18. My VERY fussy junk food sugar loving teenager loved this! I can’t emphasize VERY FUSSY enough! The first time I made it I used half butter, half coconut oil because I was concerned she might taste the coconut and turn her nose up. I made it again this morning with just coconut oil- I will let you know! I used maple syrup instead of coconut sugar because I have blood sugar issues and I’m not sure how I will react to the coconut sugar. It really didn’t need much sweetening with all those very ripe bananas.
    If I used almond flour instead of gluten free all purpose what would I have to add?
    Ohhh I just realized that I used baking powder and not baking soda this morning-hope it’s still ok!!

  19. Holly Molly this recipe is awesome! I made the following changes and it still turned out really good.

    – flour: Namaste Gluten Free Blend
    – butter: coconut oil
    – sugar: none. ( I drizzle maple syrup or almond butter on my piece. Hubby and I have different sweetness preferences)
    – chocolate: i used a non-sweetened/dairy free chocolate bar and grated it.
    – oh and instead of a loaf I baked it in cupcake tins for 30m at 350F.

    Definitely making this recipe again.

    1. Love this! Thanks so much for letting us all know your changes – this is super helpful! I’m happy you like the bread/muffins 😀 xoxoxo

  20. Hey there, I have a crockpot instead of an instant pot (the only functions I have is “slow cook on low or high”, that’s it). Can I use this instead? Also, I don’t have coconut milk at home, but I have cashew milk, can I use that instead as well?
    For some reason, I can’t find any recipes online that allows me to use cashew milk instead of coconut milk in homemade yogurt recipes (I tried Googling it, which is actually is what led me to your page).
    I love your page by the way.

    Thanks for your help.

  21. Thanks a lot for your hard work. I just loved it. Going to bookmark your site. I will regularly visit it. Thanks once again.

    1. Hi Stefany! I haven’t tried this myself, but I think it would work just fine. I would refrigerate the batter and then put it on the counter an hour or two before baking to bring it to room temperature. Let me know how it goes!

    2. @Julia, Thank you. I ended up making it today and will bring it tomorrow morning for Christmas. Smells great! I’ll see how it tastes tmrw. 🙂

    1. I’m so happy to hear it worked out well with Monk Fruit sweetener! That’s great to know for my family who tend to stay away from sugar due to blood sugar issues. Thanks for the feedback! xoxo

  22. This came out so much better than I was expecting!!! I substituted 1cup coconut flour and 2/3 cup almond flour and omitted the chocolate chips. It was tough being patient and waiting the 30 minutes after it came out to dig in but I know it made the consistency that much better!! Both my toddlers asked for seconds <3 thank you!!

  23. Came out absolutely delicious! I followed your advice on leaving bigger chunks of banana in the mix. I used 5 bananas for this recipe as well as walnuts and chocolate chips. I also used King Arthur GF Flour. Yum! Thank you!!

  24. Really, really enjoying this!! I struggled with the baking though, had it longer than it needed and it was still raw when I cut into it so I had to put it back in after it had cooled down…

    1. Hi Heather! I’m so happy you like the bread. What brand of gluten-free flour did you use? And did you measure the bananas when mashed?

  25. I made this today. Oh gosh this is the best gluten free banana bread I’ve ever made. I swapped the ghee for vegan butter and the coconut sugar for raw cane and it baked wonderfully. I put it into the pan and got very nervous before it baked because it seemed to fill it pretty high. But the bread didn’t rise crazy it just fluffed a little bit. It’s the perfect soft fluffy banana bread but it also holds up well.
    Thank you so much for this recipe✨

    1. I’m so happy you like it, Jordan!! So thrilled to hear it’s great with vegan butter…that is awesome information for my fellow dairy-free readers. I appreciate you swinging back and giving feedabck! Thanks for the sweet note! 😀 xoxo

    1. Wahoo! I’m so happy you like it! Also thrilled you had great success with Pamela’s flour. This is such helpful information for other folks making the recipe as well! xoxoxo

  26. Thank you for this fabulous sounding recipe. Just waiting till my bananas get ripe and plan on making this.
    🤗🥖 🍌😍.

  27. This was completely delicious! Thanks for sharing. I swapped the cinnamon for pumpkin spice, and also used some chopped pecans with the chocolate chips in the bread. Wow. So tasty.

  28. Hi, I am wanting to make this bread and am wondering if it would be okay to use ground flaxseed as an egg replacement?

    1. Hi Nichole!

      I haven’t tested the bread using an egg replacer yet, so I can’t be too sure. My guess is it would work with flax eggs but will turn out much denser (less fluffy). If you’re okay with that, it is worth a shot. xoxo

  29. Hello! I have made your recipe many times for my family and it is absolutely incredible! It is so moist and perfectly sweet. I am wanting to make them as muffins to bring to my school. How many muffins will it make and how high do you recommend filling the muffin cups? Thanks so much for your recipe!!!

    1. I’m so happy you like it, Anneke! Thanks so much for the sweet note! It should make 15 muffins. I would fill the holes 3/4 of the way up and bake at 350 for 30 to 35 minutes. Hope you love them as muffins! xoxo

  30. I made these into muffins and they were perfect. Cooked for 25 minutes and let rest in oven for 10 minutes. Such a great use of my over ripe bananas.

  31. Didi it yesterday and came out fantastic. I replaced the coconut sugar for Raw Organic and was excellent. Had to cook 15 to 20 minutes longer (electric oven). Added chopped pecans instead of chocolate (delicious). Can you put it in the freezer?

    1. Ooh, I love the idea of chopped pecans! So happy it turned out great! Yes, you can absolutely freeze the bread! I like to slice it first, then wrap it in plastic wrap, then put it in a zip lock bag to avoid freezer burn. Slicing it before freezing makes it easier to just heat a slice up rather than trying to slice the loaf when it’s frozen. 😉 xoxox

    1. Hi Jennifer!

      When I bake at high altitude, I notice I need a slightly longer bake time and a little additional flour. For this particular recipe, I would bump up the oven temperature to 375 and bake for 35 to 45 minutes (keep an eye on it after 35 minutes).

      I found this article that shows all of the precise adjustments you can make for a near perfect conversion for all of your baked goods. They mention adjusting the liquid and sugar as well, but I’ve never done that 🙂 Hope that helps!

  32. I made this today using the Pampered Chef brownie pan. It only took 20 minutes and they were delicious!

  33. This is super delicious, but with all things gluten free I make, it all seems cooked and baked but when I go to slice it, the top inch or so it still raw, even though the top is cooked and a tooth pick comes out clean. I’ve tried putting it back in the oven for ten mins but that just dries out the cooked parts. No idea how to fix this as it happens with all recipes.

    1. Hi Ashley,

      Have you checked the temperature of your oven using a thermometer to make sure it is calibrated correctly?

  34. Julia, I first made your coconut flour banana bread years ago. Then you tweaked the recipe and changed to making it in a blender. I used to follow the blender recipe for ingredients but mixed it the traditional way in bowls. Is the recipe that’s up now for coconut flour (paleo) banana bread the 2nd version with tweaked ingredients or the original? I haven’t made it for quite a while and don’t remember what the changes were, although I think, but not sure, the number of eggs changed.

    Also, I wonder if you’ve ever tried making it with pumpkin pulp instead of bananas and adding the appropriate spices? I’ve thought about it but haven’t tried it yet. Would I use the same amount of pulp as bananas, and is that 2 or 1 1/2 cups? Do you know the amounts of spices in a “pumpkin pie spice blend”?

    I love this recipe because it is delicious and I feel good about the fiber and protein in coconut flour and can eat it as a whole meal. I haven’t yet tried almond flour b/c it is so expensive. Someday. Do you have a coconut flour brownie recipe?

    Thanks so much. (I hope you’re still answering comments.)

  35. P.S. The original recipe called for letting the batter sit for a while. That worked well so I continued doing it. I don’t remember how long and if it was after all ingredients were mixed. I assumed it was to give the coconut flour time to absorb the liquids. I see you don’t mention that any more. Thanks again.

  36. I made this the other day and it is delicious. I used dark chocolate chips and added walnuts. It’s almost gone!! I baked it for and hour and 5 min and it was perfect. I’d like to cut down on the sugar. Do you think I could only add 1/4 cup sugar? I don’t want to compromise the texture.

    1. Hi Maggie!

      I think it would probably still work with 1/4 cup of sugar! Maybe add an additional tablespoon or two of flour, but it should still turn out great! xoxo

  37. Made this today exactly how the recipe is written and it is SO good! Thanks for the easy and very yummy recipe!

    1. I’m so happy you enjoy it, Kortney! Thanks so much for swinging back around to leave a sweet note! xoxo 😀

  38. I made this last night and it is so so good!! It was my first time making gf banana bread and I am so happy with how it turned out!! I used maple syrup instead of coconut sugar and I did 1/4 cup instead of a 1/2. But that was the only change I made! I would suggest that you use the 1/2 cup if you like sweeter bread because it isn’t very sweet with just the 1/4 cup. But I am not a fan of super sweet so it works out well! It’s super good! Definitely putting this in my recipe book!

    1. I’m so happy it worked out so well for you, Andrea! Thanks so much for sharing your change – this is super helpful to others who want to try the same thing 🙂 xo

  39. This is by far the best Banana Bread Recipe I’ve tried (& I’ve tried over 20 different recipes off of Pinterest). I made it last night so my kiddos could have a yummy treat with their breakfast, this morning. My daughter has to eat GF/DF, so I do everything to make her feel included and food enjoyable. I just want to say the “BIGGEST thank you” for such a great recipe! My daughter was so beyond happy and said “this is it, I like this one the best!”. I added applesauce, added extra bananas and used less sugar, it was still sweet, moist and absolutely delicious! Thank you, thank you, thank you!!!

    1. Thank you so much for the sweet note, Aimee! I’m so thrilled you and your daughter enjoy it, and this truly warms my heart! Thank YOU for the sweet words and support! Much love to you and your family. xoxoxox 😀

  40. Made this for the first time this morning and it was delicious! So far my favorite gluten free banana bread, and I will continue to make it for me and my family. Thank you for sharing this yummy recipe!

  41. Hi I am
    About the make the banana bread but we can’t get Bob red mill flour , any idea if I could use Dove’s farm Gf plain white flour ? Please advise

    1. Hi Mindi! I’ve never tried that brand of gluten-free flour so I can’t say how the banana bread will turn out. If you typically use it as a 1:1 replacement for all-purpose flour without having to make recipe adjustments, then it will work perfectly in this recipe. Otherwise, you may need to play with the amount of flour to get the liquid to dry ratio right. King Arthur Flour and Pamela’s work in this recipe without any additional changes, if that helps 🙂

  42. Followed recipe and literally cooked it for 90 minutes before the knife came out clean. It was basically raw after 50 minutes. Now it is too dry. Is it supposed to be mushy inside? I make banana bread all the time and never had this problem.

    1. Hi Noelle! What type of gluten-free flour blend did you use, and did you measure out the mashed bananas? I can help troubleshoot from there once I have more information 🙂

  43. I used this recipe to make mini cupcakes. So delicious and moist. I put cream cheese with powered sugar and banana extract on top. Everyone loved them.

    1. Yaaaay I love that!! I’ll have to do the same next time I’m serving dessert to guests. So genius! xo

  44. Made this today, cut the recipe in half and made muffins. Muffins cook faster and help with portion control. I also used olive oil. Did not have any butter or ghee. King Arthur gluten free flour. They were FANTASTIC!

    Question, does the nutrition information include the chocolate chips?

    1. I’m so thrilled you like the way the recipe turned out! The nutrition facts do include the chocolate chips 🙂

    1. I love that! I’ve never baked using sorghum flour, so that’s awesome to know it works as a replacement in this recipe 🙂 Thanks so much for the feedback!

  45. Terrific banana bread! Made this recipe exactly as written with great results. Definitely a reliable and delicious gluten- free recipe!

  46. Great banana bread! I blend my own gluten free flour. Did not add choc chips, just walnuts and thoroughly enjoyed. Can’t wait for the next over ripe bananas!

    1. I love that you used your own blend! How amazing! Thrilled to hear you enjoy the recipe, Mary! Enjoy! xo

  47. I’m so sad!This is my family’s go-to banana bread recipe. I make it at least once a month. I’ve almost memorized the instructions, but check double check every time. Today the recipe instructions are incomplete! Please fix this so I can always remember this delicious recipe!! 🙏

  48. Very moist and tasty but not gooey like some GF stuff. I used regular sugar because I didn’t have any coconut sugar and Extra White Gold GF flour. I omitted chocolate chips and added cinnamon. I will definitely be making this again!
    Thank you for an awesome recipe!

  49. My son had to go gluten free for gut health reasons, and he was devastated because his favorite food is gluten. LOL. I made him this bread after two months GF, and the look on his face was priceless. It is absolutely delicious. Thank you SO MUCH. ❤️

    1. Aww I love hearing that your son enjoys the bread! That’s very heart-warming. My warmest wishes go out to you and your family! xo

  50. I made this today for my husband and me and it turned out great! It’s so easy and SO delish! I will definitely be making this again. Thank you!

    1. I’m so happy you and your husband enjoy the bread, Jess! Thanks so much for swinging back around to share your feedback! 🙂

  51. I have made this recipe a few times now and used Splenda brown sugar and coconut oil. I make muffins and it is so moist and yummy!!

    1. Ahh yaaay! I’m so happy to hear it, Liz! I’m thrilled to hear it turned out great using splenda brown sugar and coconut oil – this is super helpful to others who want to try the same thing! xo

    1. Hi Syndy! You can spray the loaf pan with cooking spray or grease it with butter 🙂 The goal is to make it easy to remove the bread from the bread pan after it has cooled.

  52. Hi, I’m about to try your recipe and I’m using the “free” brand free from gluten free plain white flour. Wanted to double check… the recipe states one cup PLUS one 2/3rds cups of flour, is that right? Seems a lot of flour. I’m UK and more used to Oz! Thank you

    1. Hi Kate! You have that correct – it is 1 and 2/3 cups of gluten-free all-purpose flour. This measures out to about 200 grams or about 7.35 ounces. Let me know if you have any other questions! I hope you enjoy the bread! xo

  53. Made these into muffins and wow. Right out of the oven with plant butter (we are gluten and dairy sensitive). So delicious!

  54. This recipe is SO good. I used bobs red mill 1:1 gf flour and it came out perfect! This didn’t even make it past one day in my household. Thanks for sharing!!

    1. Yaaay I love hearing that, Katie! Banana bread disappears in a flash for us too. I’m happy you enjoy the recipe! xo

  55. This is absolutely THE best banana bread I have ever made. I have now made at least a dozen times and it has never failed. I use Swerve brown sugar, blend my own gf flour and pecans or walnuts instead of choc chips. My family loves it! Thank you for sharing this recipe!

    1. Yaay, I love hearing that, Mary! Thanks so much for sharing the details – this is super helpful to others who want to try the same changes. I know there are a lot of folks who follow my site who prefer baking sugar-free too, so this is great to know! xoxo

  56. This is SO good! Newly gluten free but I’ve always been dairy and artificial sugar free for 5 years now and it’s the best banana bread I’ve found!

    1. Aww thanks, Bry! I appreciate the sweet note. I’m happy you’ve found a GF banana bread you enjoy! Welcome to the gluten-free community! xo

  57. This turned out so tasty!! I baked mine for about 65 minutes. I had to put foil on during the last 15 minutes. I will definitely make again! I used coconut oil instead of butter too.

  58. Just wanted to thank you for sharing this recipe, we really enjoyed it to the last crumb, first day I used same ingredients from your recipe and next two I replaced bananas with same amount of pumpkin purée and pecans and apple purée with salted caramel swirl at the top. My go to recipe from now on. Thank you once again, xoxo

    1. Thanks so much for sharing! I love the idea of using some pumpkin puree – how genius! Sounds like your version is a must-try! xo

    1. Hi Jess! Gluten-free baking flour will work as long as it’s designed to be a 1:1 replacement for regular flour. Many packages will say they can be used in place of all-purpose flour without making changes, so if that’s the case for your brand, you’re good to go!

  59. I have a tried and true recipe that I use with regular flour, but I’ve stopped using regular flour and so I tried your recipe. I doubled the recipe because I am that daring lol. But I used 1 cup of almond flour and 1 and 2/3 cups of 1:1 flour( that’s all I had left). I also used 1/2 cup of honey instead of the coconut sugar. Keep in mind that I doubled the recipe so my measures reflect that. The loaves came out awesome. Thank you for the recipe.

    1. I’m so happy to hear it turned out with the almond flour and GF flour combo! Sounds marvelous! Thank you for sharing your experience, Darlene! xo