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Gluten-Free Banana Bread Recipe

This gluten-free banana bread is moist, flavorful, and easy to make! With ripe bananas and simple ingredients, it’s the perfect treat for those avoiding gluten or anyone craving a delicious, naturally sweetened loaf.
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Ingredients Equipment Method

Ingredients
  

  • 3 ripe bananas mashed
  • 2 large eggs room temperature
  • ½ cup melted coconut oil or butter
  • ¼ cup honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 ¾ cups gluten-free all-purpose flour blend with xanthan gum, if needed
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon optional
  • ½ cup dairy-free chocolate chips or chopped nuts optional

Equipment

  • 9x5-inch loaf pan
  • Mixing bowls
  • Whisk
  • Fork or potato masher
  • Spatula
  • Cooling rack

Method
 

  1. Preheat the Oven
  2. Preheat your oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan with parchment paper, leaving an overhang for easy removal.
  3. Mash the Bananas
  4. In a large bowl, mash the ripe bananas with a fork or potato masher until smooth, leaving just a few small lumps for texture.
  5. Mix Wet Ingredients
  6. Add the eggs, melted coconut oil (or butter), honey (or maple syrup), and vanilla extract to the mashed bananas. Whisk everything together until the mixture is smooth.
  7. Combine Dry Ingredients
  8. In a separate bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon (if using).
  9. Mix Wet and Dry Ingredients
  10. Slowly add the dry ingredients to the wet ingredients, mixing gently until combined. Be careful not to overmix.
  11. Add Optional Mix-ins
  12. If using, fold in chocolate chips or nuts for added texture and flavor.
  13. Bake the Bread
  14. Pour the batter into the prepared loaf pan, spreading it out evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the bread starts to brown too quickly, cover the top loosely with foil and continue baking until done.
  15. Cool and Serve
  16. Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.