8 Delicious Gluten-Free Banana Recipes
Every one of these gluten-free banana recipes has been tested in a real family kitchen (mine) and comes out soft, golden and full of flavour.
Bananas add the perfect moisture and sweetness to gluten-free baking, which is why they’re my secret weapon for muffins, breads and cakes that stay fresh for days. And when you’ve got extras, frozen bananas make the perfect base for quick, healthy smoothies 🍌
1. Gluten-Free Banana Chocolate Chip Muffins
Soft, fluffy, and packed with banana flavour (plus melty chocolate chips), these muffins are a guaranteed hit. They’re freezer-friendly and stay soft for days thanks to yogurt in the batter.
🧺 You’ll need: bananas, yogurt, gluten-free flour, brown sugar, oil, eggs, vanilla, and choc chips.
Why we love them: they bake perfectly every time – no dry or dense muffins here!
2. Gluten-Free Banana Bread
This one’s a classic for good reason. Moist, soft, and never crumbly, it tastes just like traditional banana bread – minus the gluten. It’s perfect for lunchboxes, toasting, or freezing for later.
🧺 You’ll need: ripe bananas, gluten-free flour, brown sugar, eggs, oil, vanilla, and baking powder.
Tip: Slice and freeze portions for quick lunchbox snacks or after-school treats.
3. Gluten-Free Banana Pancakes
Fluffy, one-bowl, and ready in minutes. These pancakes are thick, soft, and full of natural banana sweetness – perfect for busy mornings or lazy weekends. They’re a staple in our house because they’re easy enough for the kids to make too.
🧺 You’ll need: ripe banana, gluten-free plain flour, milk, egg, baking powder, and a touch of vanilla.
Try it with: a sprinkle of chocolate chips before flipping.
4. Gluten-Free Banana Muffins
The simpler, lower-sugar cousin to the choc chip version – perfect for breakfast or lunchboxes. They’re sweetened mostly with banana, making them great for kids (and us adults trying to cut down on sugar).
🧺 You’ll need: ripe bananas, yogurt, gluten-free flour, eggs, oil, vanilla, and brown sugar.
Make mini muffins: perfect bite-sized lunchbox snacks that freeze beautifully.
5. Blueberry Banana Smoothie
A vibrant purple smoothie that’s naturally sweet, packed with antioxidants, and ready in two minutes. Great for breakfast or post-school snacks.
🧺 You’ll need: banana, blueberries, yogurt, milk (or dairy-free alt), and honey.
Tip: Use frozen bananas for a thicker, creamier texture.
6. Healthy Chocolate Banana Smoothie
Tastes like dessert, but secretly healthy! This chocolate banana smoothie is creamy, rich, and perfect for an after-school pick-me-up.
🧺 You’ll need: banana, cocoa powder, milk, yogurt, honey or maple syrup, and a dash of vanilla.
Pro tip: Add peanut butter for a chocolate-banana-PB twist!
7. Gluten-Free Banana Cake
A soft, light gluten-free banana cake that feels like something special – perfect for birthdays, afternoon tea, or when you just need something cozy with a cuppa. You can top it with cream cheese frosting or keep it plain.
🧺 You’ll need: ripe bananas, gluten-free flour, butter, brown sugar, eggs, baking powder, and milk.
Why you’ll love it: it’s tender, golden, and full of banana flavour without being too sweet.
8. Apple, Banana & Strawberry Smoothie
Fresh, fruity, and a great way to sneak in extra fruit. It’s naturally sweet, creamy, and packed with fibre.
🧺 You’ll need: banana, apple, strawberries, yogurt, and milk of choice.
Kid favourite: tastes like a milkshake but loaded with goodness.
🍌 Gluten-Free Banana Recipe FAQs
Bananas bring natural moisture, sweetness, and fibre to gluten-free recipes – all things that gluten-free flour blends can sometimes lack. They also act as a gentle binder, helping hold your bakes together (a big win when you’re not using gluten).
Turn them into something delicious! These gluten-free banana recipes are perfect for using up ripe bananas that are past their best. The riper the banana, the better the flavour and texture in your baking.
Smoothies are your best friend here – frozen bananas make them thick, creamy, and naturally sweet, no ice or extra sugar needed. They blend perfectly with yogurt, milk, or berries, and can also be thawed for baking when you need them.
The riper, the better – dark speckled bananas give the best flavour and sweetness. If yours aren’t ripe yet, pop them (peel on) in the oven at 160°C for 10–15 minutes until blackened, then cool before mashing.
Keep them in an airtight container at room temperature for up to 2 days, or in the fridge for 3 to 4. To refresh, warm muffins or slices in the microwave for 10 to 15 seconds, or pop them into lunchboxes frozen – they’ll thaw by recess.
Yes. If your bananas are extra ripe, reduce added sugar by 1–2 tablespoons – they’ll naturally make your bakes sweeter and moister.
In some recipes, yes. About ½ a mashed banana can replace one egg in softer bakes like muffins or pancakes. Just note that it adds extra sweetness and density, so it’s best for naturally soft recipes – not ones that need to rise tall and fluffy.
Gluten-free banana recipes don’t need to be complicated – they just need to work, and be delicious! Every recipe here has been tested in a real family kitchen, so you can bake with confidence (and zero waste of expensive GF ingredients).
