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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 banana

Just 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:

  • Want to make muffins out of this recipe? Follow my recipe for Gluten-Free Chocolate Chip Banana Muffins!
  • 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

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 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 @The.Roasted.Root on Instagram!

The BEST Moist Gluten-Free Banana Bread sweetened with coconut sugar - a delicious perfectly fluffy chocolate chip banana bread recipe | TheRoastedRoot.net

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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Mary

Thursday 26th of August 2021

Just made these as muffins..cooked at 375 for 30 min..used Compliments GF flour…were delicious

Julia

Friday 27th of August 2021

I'm so happy you like the bread, Mary! Great to know it works well with Compliments :) xoxxo

Jen Wallis

Saturday 26th of June 2021

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

Julia

Sunday 27th of June 2021

Oooh, sounds amazing! Thanks for letting me know! :D xoxox

Jennifer

Thursday 27th of May 2021

I live in Colorado up in the mountains. do you adjust the recipe for high altitudes?

Julia

Thursday 27th of May 2021

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!

Romina

Wednesday 26th of May 2021

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? Thanks!!

Julia

Wednesday 26th of May 2021

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

Tailyn Quezada

Friday 9th of April 2021

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.

Julia

Tuesday 13th of April 2021

I'm so happy you love the recipe as muffins too! Thanks so much for the feedback, Tailyn!

Julia

Saturday 10th of April 2021

I'm so happy to hear it, Tailyn! Thanks for sharing! xoxoxo

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