Gluten-Free Banana Bread Recipe
This easy gluten-free banana bread is soft, moist, and naturally sweetened with ripe bananas and a touch of brown sugar. It’s the perfect go-to recipe for a healthy snack, lunchbox filler, or a quick bake with the kids.
Whether you’re new to gluten-free baking or just looking for a simple, reliable banana bread that’s not packed with sugar, this recipe is a keeper. It’s made with basic ingredients you likely already have on hand and comes together in one bowl with minimal fuss.

Why This Gluten-Free Banana Bread is a Staple Recipe
Gluten-free banana bread can sometimes be dry or overly crumbly, but this version gets the texture just right – moist, soft, and holds together beautifully.
It’s naturally sweet, easy to mix by hand, and you don’t need any fancy ingredients to get a delicious result. Because it uses less sugar and no hard-to-find, or funky-tasting flour blends, it’s also a great everyday option that’s as practical as it is tasty. Bake it once and you’ll quickly see why it’s become a go-to recipe for so many families.
Ingredients Required to Make Gluten-Free Banana Bread
Here’s everything you’ll need:
- About 1.5-2 cups of overripe bananas, mashed (about 4 bananas)
- ⅓ cup butter (80g), melted
- ½ cup brown sugar – adds a rich flavour without over-sweetening
- 2 eggs, beaten
- 2 teaspoons vanilla extract
- 1½ cups gluten-free all-purpose flour (gf plain flour) – ideally one that contains xanthan gum*
- 2 teaspoons baking powder
- pinch of salt
*Tip: If your GF flour doesn’t contain xanthan gum, add ½ teaspoon yourself to improve structure.
Substitutions and Variations
- Dairy-Free Option: Swap the butter for melted coconut oil or a dairy-free butter alternative.
- Egg-Free: Use 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water).
- Add-ins: Mix in ½ cup of choc chips, chopped walnuts, blueberries, or shredded coconut for added texture and flavour.
- Maple syrup: You can swap the brown sugar for ½ cup pure maple syrup. Reduce the butter slightly (by about 1 tablespoon) to balance moisture.
- Coconut sugar: Makes a great unrefined sugar substitute for a deeper, slightly toasty flavour.
- Lower Sugar: This version already uses just ½ cup of brown sugar, but you can reduce it even further if your bananas are very ripe.
Note: These substitutions haven’t all been tested in this exact recipe, but they’re commonly used swaps in gluten-free baking and could work well.
How To Make Gluten-Free Banana Bread Step By Step
Although the full instructions are in the recipe card below, here’s a quick walkthrough:
Step 1: Preheat oven to 175°C (350°F) and grease/line a loaf tin.
Step 2: In a large bowl, mash the bananas.
Step 3: Stir in melted butter, followed by brown sugar, eggs, and vanilla. Mix well.
Step 4: Add in the flour, baking powder, and salt. Gently combine the ingredients, but be careful not to overmix.
Step 5: Pour into prepared tin and smooth the top. Bake for 50–60 minutes, or until golden and a skewer inserted into the middle comes out clean. Let it cool in the tin for 10–15 minutes before transferring to a wire rack.
❄️ How To Store and Freeze Gluten-Free Banana Bread
- Store at room temperature in an airtight container for up to 3 days.
- Refrigerate for up to 5 days (bring to room temp or warm before eating for best texture).
- Freeze individual slices wrapped in baking paper or cling film and placed in a container or zip-lock bag for up to 3 months.
💡 Quick tip: Add baking paper between slices to stop them sticking together in the freezer.
Gluten-Free Banana Bread Recipe
Ingredients
- 1½ cups (225 g) overripe bananas, mashed
- ⅓ cup (75 g) butter, melted
- ½ cup (100 g) brown sugar
- 2 eggs, beaten
- 2 teaspoons vanilla extract
- 1½ cups gluten-free all-purpose (plain) flour (with xanthan gum if possible)
- 2 teaspoons gluten-free baking powder
- pinch of salt
Instructions
- Preheat oven to 175°C (350°F). Grease and line a loaf tin (8×4 inch or similar).
- In a large bowl, mash the bananas. Stir in the melted butter until combined.
- Add brown sugar, eggs, and vanilla. Mix well.
- Add in the gluten-free flour, baking powder, salt and stir until just combined – do not overmix.
- Pour the batter into the prepared loaf tin and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the centre comes out clean.
- Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Recipe Notes:
Substitutions & Variations:
- Dairy-Free: Swap butter for melted coconut oil or dairy-free spread.
- Egg-Free: Use 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water).
- Maple Syrup: Replace brown sugar with ½ cup maple syrup and reduce butter slightly.
- Coconut Sugar: Use instead of brown sugar for a less refined option.
- Add-ins: Try ½ cup of chopped walnuts, choc chips, shredded coconut, or blueberries.
- Lower Sugar: You can reduce the sugar to ⅓ cup if your bananas are extra ripe.
Nutrition Information:
Did you make this recipe?
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Turned out great, added some choc chips also