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.

delicious gluten-free banana bread recipe

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.

Gluten Free Banana Bread

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.

Ingredients to make Gluten-Free Banana Bread

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.

Gluten Free Banana Bread Recipe Easy

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.

How to Make Gluten-Free Banana Bread

Step 3: Stir in melted butter, followed by brown sugar, eggs, and vanilla. Mix well.

how to make a gluten-free Banana Bread
How to Mix Gluten-Free Banana Bread

Step 4: Add in the flour, baking powder, and salt. Gently combine the ingredients, but be careful not to overmix.

Add in the flour, baking powder, and salt. Gluten-Free Banana Bread
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.

Pour Gluten free Banana Bread mix into loaf tin
bake gf Banana Bread for 50 minutes
let the gluten free banana bread cool for 10 minutes

❄️ 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
Easy Gluten Free Banana Bread

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.
5 from 1 vote
Print Pin Rate
Breakfast, Cake, Snack
Western
Bread, Breakfast
Prep: 10 minutes
Cook: 50 minutes
Cooling Time: 10 minutes
Total: 1 hour 10 minutes
Servings: 10 slices

Ingredients 

  • cups (225 g) overripe bananas, mashed
  • cup (75 g) butter, melted
  • ½ cup (100 g) brown sugar
  • 2 eggs, beaten
  • 2 teaspoons vanilla extract
  • 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.
Note: These substitutions are suggestions and may slightly alter texture or flavour.

Nutrition Information:

Calories: 201kcal | Carbohydrates: 32g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 149mg | Potassium: 151mg | Fiber: 3g | Sugar: 16g | Vitamin A: 258IU | Vitamin C: 3mg | Calcium: 77mg | Iron: 1mg

Did you make this recipe?

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5 from 1 vote

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