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.

🍌 More Gluten-Free Recipes You’ll Love

• Gluten-Free Chocolate Chip Banana Muffins
• Gluten-Free Banana Carrot Snack Slice
• Gluten-Free Lemon Coconut Bliss Balls
• Easy Gluten-Free Zucchini Slice
• 4-Ingredient Gluten-Free Chocolate Chip Cookies