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The Best Gluten-Free Banana Bread Recipe

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.

 

Confession: I fancy myself a bit of a banana bread aficionado. After posting the initial base 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. 

The BEST Gluten-Free Banana Bread Recipe! Moist, fluffy, healthy banana bread made with gluten-free all-purpose flour and sweetened mostly with bananaJust have a scroll through my Banana Bread  archives to feast your eye sockets on the possibilities. Hint: 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 (insert record scratch and ginormous eyes emoji)…not to be confused with grain-free.

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. 

The massive amount of banana 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 couple of tablespoons of pure maple syrup, and for this recipe, I use coconut sugar. There is flexibility with the type of sugar you can use (see Recipe Adaptations section below).

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 of all banana bread recipes, here are the highlights: 

ULTRA moist

Incredibly fluffy

Perfectly sweet

Delectably soft

Beautifully gooey (assuming you add the chocolate chips).

Easy to prepare

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 banana splooge.

Whisk in the eggs, vanilla extract and cooled melted butter until well-combined.

In a separate bowl, Stir together the gluten-free flour, baking soda, sea salt, coconut sugar, and cinnamon until combined.

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

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

Bake on the center rack of the preheated oven for 40 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.

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

Remove bread from the oven and allow it to cool 30 minutes before slicing and serving.

Recipe Adaptations:

  • Replace the butter with ghee or coconut oil
  • If you bake using cane sugar, replace the coconut sugar with granulated cane 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
  • Omit the chocolate chips
  • 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’s Gluten-Free 1-to-1 Baking Flour, but I have also heard King Arthur’s Gluten-Free Meaure For Measure Flour blend is magnificent as well. While I don’t have experience with the KA blend, 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

More Delicious Gluten-Free Quick Bread Recipes:

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

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Gluten-Free Banana Bread Recipe

Gluten-Free Banana Bread Recipe

Yield: 1 loaf
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Moist and fluffy gluten-free banana bread with chocolate chips

Ingredients

Instructions

  1. Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper.
  2. Mash the bananas in a mixing bowl. Whisk in the eggs, vanilla extract and cooled melted butter until well-combined.
  3. In a separate bowl, Stir together the gluten-free flour, baking soda, sea salt, coconut sugar, and cinnamon until combined.
  4. Pour the dry mixture into the mixing bowl with the wet mixture and stir until the batter is incorporated.
  5. Pour the batter into the parchment-lined loaf pan and sprinkle with additional chocolate chips.
  6. Bake on the center rack of the preheated oven for 40 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.
  7. Remove bread from the oven and allow it to cool 30 minutes before slicing and serving.
Nutrition Information:
Yield: 1 Serving Size: 1 of 12
Amount Per Serving: Calories: 255Total Fat: 9gUnsaturated Fat: 0gCarbohydrates: 44gFiber: 3gSugar: 22gProtein: 3g

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.

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Jordan

Sunday 24th of January 2021

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✨

Julia

Monday 25th of January 2021

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! :D xoxo

Heather

Tuesday 12th of January 2021

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...

Julia

Tuesday 12th of January 2021

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?

Carley S.

Saturday 9th of January 2021

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!!

Julia

Sunday 10th of January 2021

I'm so happy you like them, Carley! Also great to know it worked out well with King Arthur flour! xoxo

Jennifer

Tuesday 5th of January 2021

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!!

Julia

Tuesday 5th of January 2021

I'm so happy it worked out with the substitutions! Thanks for letting me know, Jennifer!

Gina Gossai

Monday 4th of January 2021

I made this bread but replace the sugar with monk fruit and it came out very good and tasty.

Julia

Monday 4th of January 2021

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

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