Gluten-Free Banana Bread

BakingQuick Bread

This easy banana bread is moist and delicious—and just happens to be gluten-free. With this simple recipe and your favorite gluten-free flour on hand, no one will know the difference.

Photography Credit: Kalisa Marie Martin

I’ve been gluten-free for over 15 years. When I’m craving something, I don’t want a version of it that tastes “good for being gluten-free.” I want it to be as good as the real thing, and this banana bread delivers! It’s soft and moist and has a straightforward banana flavor that’s enhanced only by a touch of vanilla.

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When a gluten-free bread or baked good doesn’t taste quite right, it’s usually because of the texture.

Gluten is an elastic protein found in wheat (and barley and rye) that gives structure and a satisfying chewiness. Without it, gluten-free baked goods have the potential to be dense, crumbly, and disappointing even if the flavor is on point. But they don’t have to be!

With the right recipe, you can end up with a final product that is just as good or, dare I say, even better than the gluten-filled version. The best candidates for easy gluten-free transformation are recipes that don’t rely on the structure and chewiness that gluten provides.

Banana bread is a perfect example. It gets its moistness from the mashed bananas, structure from the egg, and chewiness from the melted butter—the flour contributes less than 50 percent of what it takes to make this loaf!

Not to mention, one of the pitfalls of making gluten-filled baked goods is over-mixing the batter. This develops the gluten and results in an unpleasant toughness. With our gluten-free batter, this is a non-issue.

Overhead view of simple gluten-free banana bread on a platter and sliced into thick slices.


Years ago, you’d have to pull together different combinations of grains and ingredients for gluten free baking.

These days, there are many brands that offer awesome all-purpose gluten-free blends. My current favorite is King Arthur’s Measure for Measure Gluten Free Flour. I also love Cup4Cup Multipurpose Gluten Free Flour (note that it contains milk) and Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.

One-to-one gluten-fre flours should work as an equal replacement for standard flour, but it’s always a good idea to double check the fine print on your Gluten Free flour to make sure you don’t need to mix in additional ingredients like Xanthan Gum.


If you’re looking for a classic banana bread, this is it. But, if you want to jazz it up, the sky’s the limit!

  • Add some mix ins: You could add 1 teaspoon cinnamon and 1/2 teaspoon nutmeg, 1/2 cup walnuts or pecans, and/or 1/2 cup chocolate chips
  • Swap the sugar: You can also adjust the amount of sugar to your liking and even swap one sugar for another. Try raw or brown sugar for an added caramel-like flavor.
  • Make it dairy-free: If you’re dairy-free and avoiding butter, use equal parts coconut, olive, or vegetable oil instead.


It’s best to store banana bread covered on your countertop. It should last up to 5 or 6 days that way, but it’s best within the first 3 to 4 days. It is still perfectly edible after day 4, but it might start to dry out.

If you don’t think you’ll use it up in time, don’t worry. Freezing banana bread is easy.


Two slices of easy gluten free banana bread with a pat of butter being spread on top.


Gluten-Free Banana Bread Recipe

  • Prep time: 10 minutes
  • Cook time: 55 minutes
  • Yield: Makes one 8x4 loaf

Make sure you’re using soft, overripe bananas that are anywhere from freckly to completely brown all over. When mashing, I like to leave some lumps in, similar to chunky applesauce.


  • 1 1/2 cup mashed overripe bananas, from 3-4 bananas
  • 1/3 cup unsalted butter, melted
  • 3/4 cup granulated sugar
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups gluten-free all purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt

Special equipment:


1 Preheat oven to 350°F.

2 Prepare the loaf pan: Grease an 8x4-inch loaf pan generously with cooking spray.

3 Mix the wet ingredients: In a large mixing bowl, add mashed bananas and stir in melted butter, sugar, egg, and vanilla.

Mashed banana in a glass bowl for easy gluten free banana bread.

4 Mix the dry ingredients and combine: In a smaller bowl, add flour, baking soda, baking powder, and salt. Whisk to combine. Add the flour mixture to the larger bowl with the wet ingredients and stir until fully combined. (Note that it will be slightly lumpy because of the pieces of mashed banana.)

Two glass bowls with ingredients for tender gluten-free banana bread in each. Easy gluten free banana bread batter in a bowl with a wooden spoon.

5 Bake: Pour batter into the prepared loaf pan, scraping the bowl to assist. Bake for 50 minutes to 1 hour, or until a tester comes out clean.

Simple Gluten-Free banana bread batter in a loaf pan. Loaf of the best gluten free banana bread on a marble background.

6 Serve: Cool on a rack at least 15 minutes before removing the loaf from the pan. Cool completely before slicing and serving.

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Kalisa Marie Martin

Kalisa Marie Martin is a classically-trained chef with a background in food science and nutrition, based in the Philadelphia area. She shares her unique perspective on food with the world at Kalisa Marie Eats. Kalisa has also been gluten-free for over 15 years and loves the challenge of recreating whatever she might be craving.

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22 Comments / Reviews

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Did you make it? Rate it!

  1. T. Neal

    Really good and super easy to make. I also added some cinnamon, walnuts and dark chocolate chunks and it was yummy. I think I may use a little less sugar next time depending on how sweet the bananas are but overall this is a great recipe.


  2. Chelsea Z

    Delicious bread! I added some extra bananas and a bit extra flour to compensate. Poured the batter into the bread pan then sprinkled cinnamon and brown sugar on the loaf prior to baking- it’s a cake changer! Crunchy sweet treat on the top of the load.


  3. elizabeth y

    so good i had to substitute 1/2 cup apple sauce because i only had two bananas left.


  4. Steph

    Delish! It didn’t raise as much as I had hoped but the flavour is amazing. I think I will try a different baking dish next time. I also added walnuts, cinnamon and chocolate chips :)


    Show Replies (1)
  5. Gail

    ouystanding taste ,receipe easy! whats better then that!


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Overhead view of simple gluten-free banana bread on a platter and sliced into thick slices.Gluten-Free Banana Bread