Erin’s Recipe Rundown
Texture: Super moist (without being mushy), easily bakes all the way through, amazing crumb.
Taste: Perfect amount of sweetness and banana taste. Add walnuts or pecans if you like a little nuttiness!
Ease: Very easy! Can be made ahead of time too.
Recommended GF Flour: Works great with many gluten-free flour blends. Use a high-quality flour that contains xanthan gum. I like King Arthur Flour and Bob’s Red Mill.
Top Tip: Be sure to measure the amount of bananas for the right texture. This loaf calls for 1 cup.
Would I make these again? Absolutely! This is based on my Mom’s family recipe and has been my go-to recipe for years!
xoxo erin
Featured Comment
From Kathy: “When Erin says it’s the best gluten free banana bread, she is not joking or exaggerating! Finally, finally a gluten free banana bread that tastes like banana bread. We all love it and I am making it constantly! The consistency and taste are exactly what banana bread should be. Sorry, sounds like I’m going on and on, but really…..blown away!”
Is there anything better than a piece of warm banana bread slathered in butter? Dreamy. Everyone needs a go-to banana bread recipe!
Since going gluten-free I have tried a TON of banana bread recipes. Over the years I’ve decided my Mom’s recipe from growing up – tweaked to be made gluten-free – is my favorite tried-and-true banana bread recipe.
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Gluten-Free Banana Bread
- Storing/Freezing Instructions
- Mix-Ins
- Can I make this gluten-free banana bread dairy-free?
- I have a nut allergy! What can I use instead of the almond flour?
- What can I use instead of the shortening?
- More Gluten-Free Quick Breads
- Gluten-Free Banana Bread (5-Star Recipe!) Recipe
Ingredients You’ll Need
Here are a few notes on the key ingredients for this gluten free banana bread recipe. Jump to the recipe for the full measurements.
- Gluten-Free Flour: I like to use a high quality gluten-free flour blend like gluten-free measure-for-measure flour blend like King Arthur Flour in my baked goods. It works best to use a blend that contains xanthan gum in this recipe.
- Almond Flour: Helps with texture and browning. A touch of almond flour is also my secret ingredient in my famous gluten-free chocolate chip cookies. You can also use more gluten-free flour in place of the almond flour to make this nut-free.
- Bananas: Be sure to use very ripe bananas with dark spots. You’ll also want to measure the amount of bananas for the right consistency.
- Shortening: While I love the taste of butter, shortening gives this banana bread an irresistible crumb and texture. I use organic palm shortening. My Mom used to use Crisco. Butter will work as well!
- Milk: A few tablespoons of milk (any kind you like!) help make this banana bread moist.
- Mix-ins! Add any mix-ins like chocolate chips, nuts or blueberries that you like! The possibilities are endless. You can use up to 1/2 cup of any mix-in.
For more gluten-free banana recipes, try this gluten-free banana cake, gluten-free banana muffins, banana pancakes, gluten-free banana pudding and oat flour banana muffins.
How to Make Gluten-Free Banana Bread
Start by whisking together the the gluten free all purpose flour, baking powder, baking soda and salt.
In a separate bowl, mash up some overripe bananas and measure out 1 cup. It’s important to use exactly 1 cup of mashed bananas for the right texture.
This recipe also doubles great. The recipe takes about 2 1/2 bananas per loaf. So if you have 5 over-ripe bananas sitting around make two loaves! Nobody at my house complains when I do that!
- In a large mixing bowl, add the shortening and sugar. Beat with an electric mixer until fluffy
- Add the eggs, a teaspoon vanilla extract and almond milk and beat for 1-2 minutes until light and combined.
- Add the 1/2 the dry ingredients to the wet ingredients and mix to combine.
- Add half the bananas and mix to combine. Repeat with the other 1/2 dry ingredients and bananas. (Adding them alternately helps the batter hydrate.) Fold in any mix-ins with a spatula.
- Pour batter and smooth batter into the prepared loaf pan.
- Bake for 50-60 minutes until toothpick inserted in the center of the loaf comes out clean. Cool 10 minutes in the pan then on a wire rack until fully cooled.
Storing/Freezing Instructions
TO STORE: Store any leftover fully cooled banana bread tightly wrapped in plastic wrap at room temperature. It will keep for up to 3 days.
TO FREEZE: You can freeze the unsliced, whole loaf by wrapping it tightly in plastic wrap and placing the loaf in a ziploc bag. Thaw the banana bread to room temperature before serving.
Mix-Ins
This gluten-free banana bread is such a great base recipe! I love it a classic banana bread loaf, but if you want to add in mix-ins go for it! You can add 1/2 cup of the following:
- Chocolate chips
- Chopped walnuts
- Chopped pecans
- Blueberries
- Coconut flakes
Can I make this gluten-free banana bread dairy-free?
Yes! Shortening is naturally dairy-free. Use a dairy-free milk and this banana bread will be dairy-free.
I have a nut allergy! What can I use instead of the almond flour?
You can replace the almond flour with an additional 1/2 cup gluten-free measure-for-measure flour. Use regular milk or oat milk in place of the almond milk.
What can I use instead of the shortening?
I think the crumb and texture of this banana bread is unmatched when made with shortening. I like to use sustainably sourced organic palm shortening. However, if you’d prefer not to use shortening, you can use butter. The crumb will be a little different but it will still be delicious!
More Gluten-Free Quick Breads
- Gluten-Free Pumpkin Bread
- Gluten-Free Applesauce Bread
- Gluten-Free Zucchini Bread
- Oat Flour Banana Bread
- Gluten-Free Orange Cranberry Bread
Gluten-Free Banana Bread (5-Star Recipe!)
Video
Ingredients
Dry Ingredients:
- 1 cup gluten-free measure-for-measure flour
- 1/2 cup almond flour
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
Other:
- 1/3 cup shortening
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons almond milk or regular milk
- 1 cup mashed ripe banana about 2-3 bananas
- 1/2 cup chopped walnuts pecans, blueberries or chocolate chips (optional)
Instructions
- Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray.
- In a medium bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda and salt.
- In the bowl of a stand mixer, or using a hand mixer, beat the shortening and sugar until fluffy, about 2-3 minutes.
- Add the eggs, vanilla and milk and mix for 1-2 minutes, scraping down the sides and bottom of the bowl halfway through, until light and well-combined.
- Add ½ the dry ingredients and mix to combine. Add ½ the bananas and mix to combine. Repeat with the other ½ dry ingredients and bananas. (Adding them alternately helps the batter hydrate.) Scrape down the sides and bottom of the mixer and mix for another 15-20 seconds, until the batter is very smooth.
- Fold in the nuts or chocolate chips (if using) with a rubber spatula.
- Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, until a toothpick inserted into the center of the loaf comes out clean.
- Remove from the oven and cool in the pan for 5 minutes. Remove the loaf from the pan and transfer to a wire rack to cool completely.
I made this recipe as instructed (except I used butter instead of shortening). It looks perfect, but it is grainy in texture. I used Bob’s Red Mill 1 to 1 Gluten Free Flour and Almond Flour. Texture is always a problem with Gluten Free Baking.
Hi Debbie, we prefer King Arthur brand for a better texture! Shortening also gives this banana bread a better crumb and less grainy texture. You can also let the batter sit and hydrate longer next time. Thanks for your feedback!
Oh my word! This was by far the best banana bread ever. We just started eating gluten free so we worried if we would find a banana bread recipe as good as our old gluten recipe that we used for years. We were so thrilled to find it way better! We may have devoured it in record time. Now off to get more bananas.
Wow, thank you for such amazing feedback, Barbara! We’re so pleased to hear you found this recipe to be even better than your gluten one!
I love all of your recipes!! Everything Ive made has been a winner. Everyone always loves whatever I make and no one is GF, except me!
Currently have this in the oven but went for peanut butter chips instead ofchocolate. All out of almond flour, so used all GF 1:1 and.swapped the shortening for butter.
2 large bananas were exactly 1 cup.
Hi Jen, we’re so happy to hear you love Erin’s recipes so much! Thank you for the kind feedback. We hope you enjoy the banana bread and the substitutions work well for you. Happy baking!
Yes, this is THE PERFECT banana bread recipe…doesn’t matter it’s gluten free. Delicious, moist and perfect texture. I’m looking forward to baking the pumpkin bread….Thank you!
We’re so happy to hear how much you loved the banana bread, Dayle! Thank you for the positive review. We hope you love the pumpkin bread just as much!
Omg Erin! I just got your baking cookbook. (Beautiful book by the way!). Made pancakes this morning- so light and fluffy! And then made the banana bread! It is SO good!! Better than any gluten recipe I ever made! Looking forward to trying some of the rest of your recipes. Thank you for such a great cookbook!
Cat
Thank you for such amazing feedback, Cat! We’re so pleased you are enjoying the cookbook and the recipes you’ve tried so far! We hope you love the others just as much. Happy baking!
This banana bread was so very good! I used softened butter in place of shortening and, based on the amount of banana I had to use up, increased the recipe to 2.5 times the original amounts (the sugar and the salt I just doubled). The math was tricky, but the results were amazing! I cooked it in a glass, 9×13 pan, at 325 (because of the glass) for 55 minutes, and it was so very good. I took it to a potluck this evening fresh out of the oven and everyone loved it (even the expectant mama struggling with “morning” sickness!).
Yay! We’re so happy to hear the banana bread was such a hit with everyone! Thank you for taking the time to share your positive experience with us, Nicoya.
This was the best gluten-free recipe I have ever made! It tasted, looked like, and felt like regular banana bread – though I made muffins because they bake in a shorter amount of time. Thanks for sharing your recipe.
We’re so pleased you loved the recipe and that they worked well as muffins! Thank you for sharing your positive feedback with us, Sheila!
Hi! I am wanting to make this but don’t have shortening, could I use oil or butter instead?
I have made your pumpkin bread and it was delicious, excited to try this one!
Hi Hannah, yes you can use butter in place of the shortening. We’re so pleased you enjoyed the pumpkin bread. We hope you love this banana bread just as much (or more)!
Is it possible to use mini loaf pans? If so, how many and how long should they bake in the oven?
Hi JoAnn, yes you should be able to make 4 mini loaves out of this recipe. We’d recommend filling them about 2/3 full. Bake them at the same temperature. They’ll probably need 25-35 minutes. We hope you enjoy the banana bread!
This is my favorite banana bread recipe Everyone in my family loves it u for sharing
Yay! We’re so happy to hear it’s such a family favorite@ Thank you, Dorie.
I absolutely love this recipe and so does everyone I have ever made it for. I’ve added things like chocolate chips or other fruits and it’s just so delicious!
Yay! We’re so happy to hear this recipe has been such a surefire hit! Thank you for sharing this amazing feedback with us!
Delicious!!!
We’re so happy to hear you enjoyed the recipe, Magdalena! Thank you for your positive feedback!
I had 1/3 cup banana left over, so I added some cocoa and pb2. This was amazing! Warm chocolate peanut butter banana bread that didn’t taste gluten free. I’m keeping this one!
Hi Elizabeth, great idea! Sounds delicious. Thanks for your review!
I was wondering if you could use frozen ripe bananas I put mine in the freezer cause I couldn’t use them right away
Hi Karen, you can use frozen bananas by thawing them at room temperature for 1-2 hours, mashing, and then draining off any excess liquid (sometimes thawed bananas are extra watery). We hope you enjoy the banana bread!
Has anyone made this with frozen blueberries as the “optional” mix-in? If so, I’m wondering how this affected the baking time.
Hi Kat, frozen blueberries should only increase the baking time slightly (5-10 minutes). We’d recommend adding them frozen, not thawed, and toss them in flour before folding them into the batter. We hope you enjoy the banana bread!
Excellent recipe! Moist, yet fluffy and the edges have a nice chew & slight crisp. The only addition I made was adding 1.5 tsp xantham gum to the flour and used mini chocolate chips instead of walnuts.
We’re so glad you enjoyed the recipe! Thank you for your kind feedback!
I don’t have a gluten intolerance, but got a bag of the gluten free flour that was on sale to try it out. This was the first recipe I used it for and wow! The banana bread was amazing! I followed the recipe as is, and it is truly perfect.
Thank you, Sara! We’re so glad the recipe went well and you enjoyed the banana bread so much. Happy baking!