This easy gluten-free banana bread is soft, moist, and made in one bowl with simple pantry ingredients. It is the perfect way to use overripe bananas, and the batter comes together quickly without a mixer. Enjoy it plain, fold in gluten-free chocolate chips, or add your favorite mix-ins for a homemade loaf that works for breakfast, snacks, or dessert.

The Best Gluten-Free Banana Bread Recipe

A good gluten-free banana bread recipe should be simple, dependable, and delicious enough for everyone at the table. This version checks all of those boxes. It uses ripe bananas for natural sweetness, a gluten-free all-purpose flour blend for structure, and a little yogurt or applesauce for a tender crumb.

The result is a golden loaf with a soft center, rich banana flavor, and no dry or gritty texture. Because it is a quick bread, there is no yeast, kneading, or rise time. You mix the batter, pour it into a loaf pan, and bake until the center is set.

This gluten-free banana bread is also practical. It stores well, freezes beautifully, and can be made dairy-free or egg-free with simple substitutions. If you often find spotted bananas sitting on the counter, this is the recipe to keep nearby.

Why You Will Love This Gluten-Free Banana Bread

It is made in one bowl. You do not need a stand mixer or several dishes. Mash the bananas, whisk in the wet ingredients, add the dry ingredients, and the batter is ready.

It stays moist and tender. Ripe bananas, oil, and yogurt help prevent the dryness that can sometimes happen in gluten-free baking.

It is easy to customize. Add chocolate chips, chopped nuts, cinnamon, or shredded coconut. You can also make it dairy-free, vegan, or lower in sugar with the swaps listed below.

It is great any time of day. Serve a slice for breakfast, pack it as a snack, or warm it slightly for a simple dessert.

Ingredients in Gluten-Free Banana Bread

Bananas – Use 3 large overripe bananas, mashed. Bananas with plenty of brown spots have the best flavor and sweetness. Very ripe bananas also help keep the loaf moist.

Oil or melted butter – Oil gives the bread a tender texture and helps it stay soft for several days. Vegetable oil, canola oil, avocado oil, melted coconut oil, or melted and cooled butter can be used.

Yogurt – Plain yogurt adds moisture and a slight tang. Regular yogurt, Greek yogurt, dairy-free yogurt, or unsweetened applesauce all work.

Sugar – Granulated sugar provides sweetness and helps the loaf brown. Coconut sugar can be used if you prefer a deeper, slightly caramel-like flavor.

Eggs – Eggs bind the batter and help the bread rise. For egg-free options, see the variation section.

Vanilla extract – Gluten-free vanilla extract adds warmth and rounds out the banana flavor.

Gluten-free all-purpose flour – Use a gluten-free flour blend designed for baking. Bob’s Red Mill 1-to-1 Baking Flour, King Arthur Measure for Measure, and Cup4Cup are reliable options.

Baking powder and baking soda – Both leaveners help the loaf rise properly and create a lighter texture.

Salt – A small amount of salt balances the sweetness and improves the overall flavor.

Optional chocolate chips – Gluten-free chocolate chips turn this into a sweet, bakery-style loaf.

Which Gluten-Free Flour Works Best for Banana Bread?

Gluten-free flour blends vary, so the final texture can change slightly depending on the brand you use. A measure-for-measure blend usually works best because it is designed to replace wheat flour in recipes like quick breads.

Flour Blend	Texture	Flavor	Notes
Bob’s Red Mill 1-to-1	Moist, tender crumb	Neutral	A dependable choice for this recipe.
King Arthur Measure for Measure	Slightly lighter crumb	Mild	Works well; begin checking for doneness a few minutes early.
Cup4Cup	Soft and tender	Slightly buttery	A good option, but it contains dairy.
Pamela’s All-Purpose	Denser crumb	Slightly nutty	Works, though the loaf may be heavier.

Equipment Needed for This Gluten-Free Banana Bread

Mixing bowl – A large bowl gives you enough room to mash the bananas and stir the batter without making a mess.

Whisk – Use a whisk to combine the wet ingredients smoothly before adding the flour.

Spatula or spoon – A spatula is helpful for folding in the dry ingredients and scraping the bowl.

Loaf pan – A 9×5-inch loaf pan is ideal for this gluten-free banana bread recipe.

Wire rack – Cooling the bread on a rack helps the loaf set and makes slicing easier.

How To Make Gluten-Free Banana Bread

1. Preheat the oven to 350°F. Grease a 9×5-inch loaf pan and set it aside.
2. Mash the bananas in a large mixing bowl until mostly smooth. A few small lumps are fine.
3. Add the oil, yogurt or applesauce, sugar, eggs, and vanilla extract. Whisk until the mixture is smooth and well combined.
4. Add the gluten-free flour blend, baking powder, baking soda, and salt. Stir gently until no dry streaks remain.
5. Fold in gluten-free chocolate chips, chopped nuts, or other mix-ins if using.
6. Pour the batter into the prepared loaf pan. Tap the pan lightly on the counter to level the batter and release large air bubbles.
7. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for at least 10 minutes, then transfer it to a wire rack to cool completely before slicing.

If you do not have yogurt, you can use applesauce, extra oil, or melted and cooled butter. The batter may look slightly different, but the loaf will still bake well.

Tips for the Best Gluten-Free Banana Bread

Use very ripe bananas. The darker and spottier the peel, the sweeter the banana. Overripe bananas give this bread the best flavor and moisture.

Measure the flour correctly. Spoon the gluten-free flour into the measuring cup and level it off. Do not scoop directly from the bag, because this can pack in too much flour and make the loaf dry.

Do not overmix. Stir only until the flour disappears into the batter. Overmixing can make gluten-free quick breads dense or gummy.

Check the center. Banana bread can look done on top while the center is still underbaked. Use a toothpick or cake tester to make sure it comes out clean.

Cool before slicing. Gluten-free baked goods need time to set. Slicing too early can cause the loaf to crumble or tear.

Gluten-Free Banana Bread Variations

Dairy-Free Gluten-Free Banana Bread

To make this banana bread dairy-free, use dairy-free yogurt or unsweetened applesauce in place of regular yogurt. Choose oil instead of butter. If adding chocolate chips, make sure they are dairy-free as well as gluten-free.

Vegan Gluten-Free Banana Bread

For a vegan version, use the dairy-free substitutions above and replace the eggs with flax eggs or a commercial egg replacer. The loaf will be a little softer, but it should still slice cleanly once fully cooled.

Egg-Free Gluten-Free Banana Bread

You can replace the eggs with flax eggs or an egg replacer. Egg-free banana bread tends to be more delicate, so let it cool completely before removing and slicing.

Lower-Sugar Gluten-Free Banana Bread

For a less sweet loaf, reduce the sugar and rely on very ripe bananas for natural sweetness. A 1:1 granulated sugar substitute may also be used, though the texture can vary depending on the product.

Gluten-Free Chocolate Chip Banana Bread

Fold ½ cup to 1 cup of gluten-free chocolate chips into the batter before baking. This variation is especially good when served slightly warm.

Gluten-Free Banana Nut Bread

Add ½ cup of chopped walnuts or pecans for crunch and extra flavor. Make sure the nuts are fresh before adding them to the batter.

Mix-In Ideas

Shredded coconut – Add ½ cup of shredded coconut for texture and a subtle coconut flavor.

Cinnamon – Add 1 teaspoon of cinnamon to the dry ingredients for a warm, spiced banana bread.

Almond Flour Banana Bread

Almond flour cannot be swapped directly for a gluten-free all-purpose flour blend in this recipe. It absorbs moisture differently and needs a separate formula.

Gluten-Free Banana Bread Muffins

This batter can be baked as muffins. Fill a greased or lined muffin tin about two-thirds full and bake at 350°F for 18 to 22 minutes, or until a toothpick comes out clean. The recipe makes about 12 standard muffins.

How To Store Gluten-Free Banana Bread

At room temperature: Store the cooled loaf in an airtight container or wrap it tightly. It keeps well at room temperature for up to 3 days.

In the refrigerator: Refrigerate the bread for longer storage, up to 5 to 6 days. Wrap it well so it does not dry out.

In the freezer: Wrap the cooled loaf tightly in foil, then place it in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature before slicing.

Gluten-Free Banana Bread Mixes

If you are short on time, gluten-free banana bread mixes can be convenient. Look for mixes clearly labeled gluten-free, and always check the ingredient label if you are baking for someone with celiac disease or food allergies.

• King Arthur Gluten-Free Banana Bread Mix
• Simple Mills Banana Muffin and Bread Mix
• GoNanas Original Banana Bread Mix
• XO Baking Gourmet Banana Bread Mix
• Other Foods Gluten-Free Banana Bread Mix

More Gluten-Free Quick Breads

Gluten-Free Pumpkin Bread – Tender, flavorful, and simple to make with pantry ingredients.

Gluten-Free Zucchini Bread – A moist quick bread that uses fresh zucchini and basic baking staples.

Gluten-Free Lemon Bread – Bright, tender, and full of lemon flavor.

Gluten-Free Cornbread – A sweet and crumbly side that pairs well with soups, stews, and barbecue.

Paleo Pumpkin Bread – A soft almond flour loaf that works well with chocolate chips.

If you enjoy banana recipes, gluten-free banana pancakes, banana muffins, chocolate banana bread, and banana cake are also great ways to use ripe bananas.

This gluten-free banana bread is simple, reliable, and perfect for using overripe bananas.

Yield: 1 loaf

Gluten-Free Banana Bread

Tender gluten-free banana bread made in one bowl with ripe bananas, gluten-free flour, and simple baking staples. Add chocolate chips if you want a sweeter loaf.

Prep Time
5 minutes

Cook Time
50 minutes

Total Time
55 minutes

Ingredients

• 3 large overripe bananas, mashed
• ¼ cup oil of choice, or melted and cooled butter
• ¼ cup plain yogurt, dairy-free yogurt, applesauce, or additional oil
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon gluten-free vanilla extract
• 2 cups gluten-free all-purpose flour blend
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• Optional: ½ cup to 1 cup gluten-free chocolate chips

Instructions

1. Preheat the oven to 350°F. Grease a 9×5-inch metal loaf pan and set it aside.
2. In a large mixing bowl, combine the mashed banana, oil, yogurt or substitute, sugar, eggs, and vanilla. Whisk until smooth.
3. Add the gluten-free flour, baking powder, baking soda, and salt. Stir gently until combined.
4. Fold in chocolate chips if using.
5. Pour the batter into the prepared loaf pan and tap the pan lightly on the counter to level the surface.
6. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool completely before slicing for the best texture.
8. Store in an airtight container at room temperature for up to 3 days.

Notes

• Very ripe bananas give this gluten-free banana bread the best flavor and moisture.
• If you do not have yogurt, use ¼ cup applesauce, extra oil, or melted and cooled butter.
• Spoon gluten-free flour into the measuring cup and level it off. Do not pack it down.
• Let the loaf cool before slicing so the crumb can set properly.

Nutrition Information:

Yield:

16

Serving Size:

1 slice

Amount Per Serving:
Calories: 181
Total Fat: 8g
Saturated Fat: 3g
Trans Fat: 0g
Unsaturated Fat: 5g
Cholesterol: 28mg
Sodium: 138mg
Carbohydrates: 25g
Fiber: 1g
Sugar: 15g
Protein: 3g

Nutrition information is an estimate and may vary based on the ingredients and brands used.

If you make this gluten-free banana bread, let me know how it turned out. Reader feedback is always appreciated.

Frequently Asked Questions

What is the best gluten-free flour for banana bread?

A gluten-free measure-for-measure flour blend is usually best. Bob’s Red Mill 1-to-1 Baking Flour, King Arthur Measure for Measure, and Cup4Cup all work well in this recipe. Avoid using almond flour or coconut flour as a direct substitute because they absorb liquid differently.

Can I make gluten-free banana bread without xanthan gum?

Most gluten-free flour blends already contain xanthan gum. If your blend does not, the loaf may be more crumbly. You can add ¼ teaspoon xanthan gum to the dry ingredients for extra structure.

How do I make gluten-free banana bread dairy-free?

Use dairy-free yogurt or unsweetened applesauce in place of regular yogurt, and choose oil instead of butter. The loaf will still be moist and flavorful.

Can I make this recipe vegan?

Yes. Use dairy-free yogurt or applesauce, choose oil instead of butter, and replace the eggs with flax eggs or a commercial egg replacer.

Why is my gluten-free banana bread gummy or dense?

Gummy banana bread is often caused by overmixing, underbaking, or using too much flour. Stir the batter gently, measure flour carefully, and bake until a toothpick inserted in the center comes out clean.

Can I bake this batter as muffins?

Yes. Divide the batter into a greased or lined muffin tin, filling each cup about two-thirds full. Bake at 350°F for 18 to 22 minutes, or until a toothpick comes out clean.

Can I use baking powder instead of baking soda?

In a pinch, you can replace 1 teaspoon of baking soda with 4 teaspoons of baking powder. The final texture and rise may be slightly different.

Can I use almond flour in this recipe?

No. Almond flour is not a direct replacement for a gluten-free all-purpose flour blend. It needs different liquid and binder ratios.

How do I know when banana bread is done?

Insert a toothpick into the center of the loaf. If it comes out clean or with only a few moist crumbs, the bread is done. If wet batter sticks to it, bake for a few more minutes and test again.

Can I freeze gluten-free banana bread?

Yes. Wrap the cooled loaf tightly and freeze it for up to 3 months. Thaw at room temperature before slicing and serving.