Gluten-Free Banana 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.

The best gluten free banana bread in a pan with a linen towel underneath.
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.

Tips for Successful Gluten-Free Baking

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.
Kalisa Marie Martin

What’s the Best Gluten-Free Flour?

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.

Banana Bread Swaps and Substitutions

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.

How to Store and Freeze Banana Bread

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.
Kalisa Marie Martin

Try These Incredible Banana Bread Recipes


Watch This Delicious Gluten-Free Banana Bread Recipe

Gluten-Free Banana Bread

Prep Time 10 mins
Cook Time 55 mins
Total Time 65 mins
Servings 8 servings
Yield 1 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.


  • 3 to 4 medium overripe bananas, mashed (1 1/2 cups)

  • 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


  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.
    Kalisa Marie Martin
  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.
    Kalisa Marie Martin
    Easy gluten free banana bread batter in a bowl with a wooden spoon.
    Kalisa Marie Martin
  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.
    Kalisa Marie Martin
    Loaf of the best gluten free banana bread on a marble background.
    Kalisa Marie Martin
  6. Serve:

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

Nutrition Facts (per serving)
288 Calories
9g Fat
50g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8
Amount per serving
Calories 288
% Daily Value*
Total Fat 9g 11%
Saturated Fat 5g 25%
Cholesterol 43mg 14%
Sodium 307mg 13%
Total Carbohydrate 50g 18%
Dietary Fiber 2g 8%
Total Sugars 26g
Protein 4g
Vitamin C 5mg 26%
Calcium 38mg 3%
Iron 1mg 8%
Potassium 248mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.