Gluten-Free Banana Bread

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.

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.

Thousands of people have made this recipe and the general consensus?: It is mouth-watering, mind blowing delicious!

But don’t take my word for it! Check out the reviews! One reader said:

“I used the Trader Joe’s all purpose gluten-free flour and substituted cane sugar instead of coconut sugar. I also tented it with tinfoil as recommended in the updated notes. It turned out PHENOMENAL!!! I think I’m going to demolish the whole loaf alone. Next time I will add only 1 tsp of cinnamon.”

Because the recipe is made with a gluten-free all-purpose flour blend, you can easily swap it out for regular all-purpose flour if you aren’t gluten-free.

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!

Tip 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. 

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 large ripe bananas. 

The massive amount of overripe bananas also enables you to cut down on the added sugar, which I see as a bonus. I like using coconut sugar, but you can also use sugar-free sweetener or cane sugar.

Or just stick with the mashed bananas for sweetness and go sugar free!

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. More on this below!

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.

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

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 this gf banana bread recipe on the center rack of the preheated oven for 50 to 60 minutes. The goal is a perfect rise with a golden brown top, 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.

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

For the best results, bake bread until it reaches an internal temperature of 190 to 205 degrees Fahrenheit.

Remove bread from the oven and let the bread cool completely to room temperature before slicing and serving.

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

Recipe Customizations and Substitutions:

• Want to make muffins out of this recipe? Follow my recipe for Gluten-Free Chocolate Chip Banana Muffins!
• If you bake using cane sugar, replace the coconut sugar with granulated cane sugar or brown sugar.
• Looking for a gf 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.

Storage Tips:

1. Room Temperature: Store leftover gluten free banana bread on the counter top covered in plastic wrap for up to 5 days.
2. Refrigerator: Store in an airtight container in the refrigerator for up to 10 days.
3. Freezer: Slice the remaining loaf and transfer to a zip lock bag. Freeze for up to 3 months.

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

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

More Delicious Gluten-Free Quick Breads:

• Paleo Morning Glory Quick Bread
• Chocolate Oatmeal Banana Bread
• Blueberry Lemon Yogurt Bread
• Flourless Chocolate Black Bean Banana Bread
• Chocolate Chip Paleo Pumpkin Bread
• Keto Cranberry Orange Bread
• Gluten-Free Blueberry Muffin Bread with Streusel Topping
• Paleo Strawberry Banana Bread

Frequently Asked Questions:

Can I Make This Vegan?:

Yes! Simply replace the eggs with two flax eggs. Combine 2 tablespoons of ground flax seed combined with 4 tablespoons of water. Stir this mixture and allow it to sit for 15 minutes, stirring every few minutes. Also replace the melted butter with melted coconut oil.

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.

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

I always use Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour in my gluten free baking and find it to be the closest replacement to regular all-purpose flour.

While many others have reported they enjoy King Arthur Gluten-Free Measure For Measure Flour blend and Pamela’s, I personally find both don’t yield the same great texture.

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

Check out the comments section below to see which blends others have used!

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! 

What’s the best way to freeze banana bread?

Cut the remaining loaf into individual slices. Wrap all of them together in plastic wrap, then transfer to a large zip lock bag or freezer bag. Freeze banana bread for up to 3 months. The additional plastic wrap helps the longevity of the bread for longer storage.

How can I avoid a gummy texture?

Stick with Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour for the closest result to classic banana bread.

I have used many other gluten free flour blends in the past, and I find some result in a gummy texture due to too much xanthan gum or tapioca flour. In addition, I have found some blends turn out dry in spite of using the proper ratio of wet ingredients.

Can I omit the sugar?

The ripe mashed bananas provide so much natural sweetness that the sugar can easily be decreased or omitted altogether without sacrificing deliciousness.

Drop a comment below with any questions or feedback!