Gluten Free Banana Bread
This gluten free banana bread is incredibly soft, moist and fluffy! It is quick and easy to make in one mixing bowl. Nobody can ever tell that it is gluten free! This bread is great for breakfast, brunch, an afternoon snack with coffee or tea, or even healthy dessert. It is truly the best gluten free banana bread recipe you will ever try!
Why You’ll Love This Recipe
- This gluten free banana bread is quick and easy.
- It has the best flavor and texture.
- This bread is not dry. It is moist with a tender crumb.
- The banana and chocolate chip combination is so tasty!
- This bread is made in one mixing bowl.
- Both kids and adults love it.
- Great any time of the day.
- It does not taste gluten free.
- This recipe is gluten free, dairy free, nut free, and refined sugar free.
- Check out this Dairy Free Banana Bread for another delicious gluten free quick bread!
What is Gluten Free?
A gluten free diet is one that avoids gluten. Gluten is the protein in wheat, rye, and barley.
There are several reasons why someone would eat gluten free.
Those with Celiac disease must eat gluten free. Other medical conditions such as autoimmune diseases require a gluten free diet.
Many people eat gluten free without a diagnosis. This way of eating is naturally lower inflammatory. In addition, it may decrease bloating, headaches or other symptoms.
Gluten is found in wheat flour and white flour. Therefore, finding gluten free baked goods can be tough. Thankfully, there are so many great substitutions and products.
Gluten Free Flours
There are many different types of gluten free flours. Check out this Guide to Gluten Free Flours for more information!
Gluten free 1 to 1 flour is the easiest one to work with. It can be used in almost every recipe as an exact substitute. Other than cinnamon rolls and other yeast recipes, I have successfully used this flour.
Both King Arthur Flour and Bob’s Red Mill make great gluten free flours. They are both perfect for this gluten free banana bread recipe.
Almond flour is another common gluten free flour. It is nutty and higher in protein. Check out this Almond Flour Banana Bread.
Oat flour is a great option for gluten free baking. Be sure to buy certified gluten free oat flour. If making at home, use certified gluten free oats. I love the flavor of this Oat Flour Banana Bread!
Coconut flour is very unique and extremely absorbent. A little bit goes a long way. Try this Coconut Flour Banana Bread if you have some.
Lastly, cassava flour is popular. Cassava flour is made from the yucca root. It is easy to work with. Check out this Cassava Flour Banana Bread!
Ingredients & Substitutions
These are the main ingredients and substitutions for gluten free banana bread. Scroll down to the recipe card for full ingredients list and instructions.
Use ripe bananas for best results. Do not use green bananas. After mashing the bananas, some small chunks are fine. This provides extra moisture in the bread.
Two eggs help bind the bread together. For an egg free version, try this Vegan Banana Bread or this Eggless Banana Bread.
Melted coconut oil provides moisture. Use refined coconut oil for a neutral flavor. Feel free to replace with melted butter.
A little vanilla adds warmth.
Gluten free 1 to 1 flour adds the substance. I do not recommend another perfect replacement.
Both coconut sugar and regular white sugar work well. For refined sugar free, use coconut sugar.
Baking soda helps this bread rise.
Add in a pinch of sea salt if desired.
Lastly, use your favorite chocolate chips. To keep this dairy free, I used naturally sweetened dark chocolate chips.
Taste & Texture
This gluten free banana bread tastes like classic banana bread! The main flavors are banana and chocolate. It is just sweet enough.
The texture is soft, fluffy and moist. This bread is not dry at all!
How to Make
First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch by 4 inch bread loaf pan with parchment paper.
In a mixing bowl, add mashed bananas, eggs, melted coconut oil and vanilla extract. Stir to combine.
Then, add in gluten free flour, coconut sugar, baking soda and sea salt. Stir to combine.
Fold in chocolate chips.
Transfer batter to the lined bread pan. Smooth into an even layer. Dot with extra chocolate chips on top if desired.
Bake for 45 to 55 minutes or until toothpick inserted comes out mostly clean.
Finally, remove from oven. Allow gluten free banana bread to fully cool before slicing into.
Expert Tips & Tricks
Measure all ingredients correctly.
Use ripe bananas.
Some small chunks of banana in the batter is totally fine! I actually prefer this for added texture and moisture.
For a neutral flavor, use refined coconut oil. Unrefined has a mild coconut flavor.
I recommend King Arthur Flour gluten free 1 to 1 flour or Bob’s Red Mill gluten free baking flour.
Top with extra chocolate chips before baking.
Do not over bake. The edges will look golden and the middle will puff up.
Insert toothpick into bread. It should come out with only a few moist crumbs.
Wait until gluten free banana bread has fully cooled before slicing into.
Flavor Variations & Add Ins
Consider these flavor variations and add ins for gluten free banana bread.
Add in washed and dried fresh blueberries.
Use white chocolate chips.
Add in a pinch of cinnamon.
Add in chopped pecans or walnuts.
Use mini chocolate chips.
Add in chopped dark chocolate bars.
Add in a pinch of nutmeg.
How to Serve & Store
Serve gluten free banana bread once fully cooled.
Serve with a glass of milk, coffee, tea or hot chocolate.
This bread is great alone or topped with butter, peanut butter or Nutella.
Store covered at room temperature for up to 3 days.
Freeze individual slices for up to a month.
Frequently Asked Questions
Mash the bananas until some small chunks remain. These provide extra moisture. In addition, do not bake too long. This leads to dry bread.
In this recipe, do not substitute flours. There are a bunch of alternative flours linked in the blog post above.
No! Chocolate chips are optional but highly recommended.
The texture of this gluten free banana bread is incredibly soft and fluffy.
Use the spoon and level method. Spoon gluten free flour into a measuring cup. Then, level it off. Do not pack the flour into the measuring cup.
To make an egg free version, make this Vegan Banana Bread or this Eggless Banana Bread.
Pre-Cut Parchment Paper Sheets: These sliced parchment paper sheets are great for baking.
Pyrex 3 Glass Mixing Bowls: I love these glass mixing bowls for any baking recipe.
Pyrex Glass Measuring Cups: These heavy duty glass measuring cups are my favorite.
Bread Loaf Pan: This is the bread loaf pan I regularly use. It is stunning in person!
You May Also Like
- Chocolate Banana Bread
- Sourdough Banana Bread
- Protein Banana Bread
- Pumpkin Banana Bread
- Cream Cheese Banana Bread
If you make this gluten free banana bread recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Breakfast Recipes.
Get the Recipe: Gluten Free Banana Bread
- 1 ¾ cups mashed bananas, about 3 bananas
- 2 eggs
- ⅓ cup melted coconut oil, or melted butter
- 1 tsp vanilla extract
- 1 ½ cups gluten free 1 to 1 flour
- ¾ cup coconut sugar, or granulated sugar
- 1 tsp baking soda
- pinch sea salt
- ½ cup dark chocolate chips
- First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch by 4 inch bread loaf pan with parchment paper.
- In a mixing bowl, add mashed bananas, eggs, melted coconut oil and vanilla extract. Stir to combine.
- Then, add in gluten free flour, coconut sugar, baking soda and sea salt. Stir to combine.
- Fold in chocolate chips.
- Transfer batter to the lined bread pan. Smooth into an even layer. Dot with extra chocolate chips on top if desired.
- Bake for 45 to 55 minutes or until toothpick inserted comes out mostly clean.
- Finally, remove from oven. Allow bread to fully cool before slicing into.
- Use ripe bananas, not green bananas.
- Some small chunks of banana are fine! In fact, these small pieces of banana give extra moisture to this bread.
- Use refined coconut oil for a neutral flavor. Unrefined coconut oil has a slight coconut flavor. Melted butter also works well.
- I love King Arthur Flour gluten free 1 to 1 flour or Bob’s Red Mill gluten free baking flour for this recipe.
- Top with extra chocolate chips before baking.
- Do not bake too long. The edges should be golden and the middle should look puffed up and mostly set.
- Allow bread to fully cool before slicing into.
- Store covered at room temperature for up to 3 days.
- Freeze individual slices for up to 1 month.
Love this homemade gluten free banana bread? You can sign up here to receive healthy meal plans, exclusive new recipes and updates!
9 Comments on “Gluten Free Banana Bread”
We made it with maple sugar and it was AMAZING! Such a perfect GF loaf. Will make it again and again. 🙂
I have been trying to cook gluten free for my husband lately and found this recipe as he is missing some of his favorite dishes. This bread was perfect! I used the Bob’s Red Mill and you are right! I couldn’t tell a difference. You made my husband a happy man! Thanks!
I am so happy to hear that, Brooke! Thank you for the glowing review!
I was looking for a gf banana bread and came across this recipe — it was so moist and tender! Bookmarked and will make it again!
My guests had no idea this was a gluten-free bread. It tasted so good that it didn’t last long.
My banana bread turned out so fluffy and delicious! Thank you!!
I made this today and it was fantastic! Very moist and delicious!
O-M-G!!!!!! So this is the first time I am baking GF as I am embarking on a new way of eating by omitting gluten. This is soooo amazing and you would never know the difference! I personally just put a few chocolate chips on top because I don’t like them in my bread and it’s perfect. I think next time I would reduce the sugar a bit but that’s just my palate. This bread is a must make!!!!
I am so glad to hear that, Natalie! Thank you for the glowing review. I really appreciate it!