Gluten-Free Banana Bread Recipe

5 from 1 vote

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.

Prep Time10

Cook Time50

Cooling Time10

Total Time1 10

Course: Breakfast, Cake, Snack

Cuisine: Western

Keyword: Bread, Breakfast

Servings: slices

Calories: 201kcal

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 (8x4 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.

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.