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. 

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.

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 😉

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).

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.

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! 

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

Course: Bread
Cuisine: American
Keyword: banana bread, chocolate, coconut sugar, gluten free
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 1 loaf
Calories: 255 kcal
Author: Julia

Moist and fluffy gluten-free banana bread with chocolate chips

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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 Facts
Gluten-Free Banana Bread Recipe
Amount Per Serving (1 of 12)
Calories 255 Calories from Fat 81
% Daily Value*
Fat 9g14%
Carbohydrates 44g15%
Fiber 3g13%
Sugar 22g24%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.

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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Comments

  1. Mari Vicky L.

    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!

    Hugs,

    Reply
    1. Julia Post author

      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

      Reply
      1. Michelle G

        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.

        Reply
        1. Julia Post author

          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?

          Reply
  2. Heather G

    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!

    Reply
  3. beinghealth

    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.

    Reply
  4. Amy G

    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!!!

    Reply
    1. Julia Post author

      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

      Reply
  5. Aranza M.

    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

    Reply
  6. Tina

    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!

    Reply
  7. Melissa

    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.

    Reply
    1. Julia Post author

      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

      Reply
  8. Adriana C.

    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.

    Reply
    1. Julia Post author

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

      Reply
    1. Julia Post author

      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.

      Reply
  9. Ashley Galindo

    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!.

    xoxo,

    Reply
  10. JD Tom

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

    Reply
    1. Julia Post author

      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

      Reply
  11. Cathy

    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.

    Reply
  12. Lizzereth

    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

    Reply
    1. Julia Post author

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

      Reply

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