The Best Gluten-Free Banana Bread! EASY to make with perfect texture and delicious flavor! Sure to become your go-to recipe!
This recipe has a few tricks so you get soft, moist, easy-to-slice and completely delicious gluten-free banana bread every time.
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 very favorite.
It is moist with the perfect amount of sweetness and banana flavor. Not to mention an ideal texture that is not crumbly, mushy or gummy like gluten-free baked goods can often be. Whenever I have brown bananas on my counter this is hands down my favorite thing to make!
If you love this bread be sure to try this Gluten-Free Pumpkin Bread. If it’s muffins you’re looking for, try these Gluten-Free Banana Muffins. Both recipes are made with the same gluten-free ingredients!
Ingredients You’ll Need
Here are a few notes on the key ingredients for this banana bread:
- Gluten-Free 1:1 Baking Flour: I like to use a high quality 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 to The Best Gluten-Free Chocolate Chip Cookies. See the recipe card for nut-free instructions.
- Organic Palm Shortening: Palm shortening gives this banana bread an irresistible crumb and texture. The palm shortening helps this loaf turn out easy-to-slice and cooked all the way through. My Mom used to use Crisco (which you can do too!) but I prefer organic palm shortening.
- A splash of milk: A few tablespoons of milk (or almond milk) help keep this banana bread perfectly 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 ¾ cup of any mix-in.
Note: A tub of palm shortening will keep at room temperature in your pantry for many months. I always keep a tub of it around to make this banana bread when we have brown bananas!
How to Make Gluten-Free Banana Bread
Start by whisking together the dry ingredients.
Mash up some very ripe bananas and mesaure 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 ½ 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 bowl, add the shortening and sugar. Beat with an electric mixer until fluffy
- Add the eggs, vanilla and almond milk and beat for 1-2 minutes until light and combined.
- Add the ½ the dry ingredients and mix to combine.
- Add half the bananas and mix to combine. Repeat with the other ½ dry ingredients and bananas. (Adding them alternately helps the batter hydrate.) Fold in any mix-ins with a spatula.
- Pour the batter into the prepared pan.
- Bake for 50-60 minutes until toothpick inserted in the center of the loaf comes out clean.
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 ½ cup of the following:
- chocolate chips
- chopped walnuts
- chopped pecans
My kids are a huge fan of making this banana bread an extra special treat with the additional of chocolate chips.
MAKE IT DAIRY-FREE: Yes! Organic palm shortening is naturally dairy-free. Use almond milk for the milk and this banana bread will be dairy-free.
MAKE IT NUT-FREE: Swap the almond flour out for ⅓ cup more of gluten-free 1:1 baking flour. Use regular milk or rice milk in place of the almond milk.How should I store this?
Storing Gluten-Free Banana Bread
Store any leftover fully cooled banana bread tightly wrapped in plastic wrap at room temperature. It will keep for up to 2 days.
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.
More Gluten-Free Baking Recipes
I hope you love this recipe as much as we do! If you try it be sure to leave me a comment/rating below. I’d love to hear from you!
The Best Gluten-Free Banana Bread
- ⅓ cup shortening or butter, I use palm shortening
- ⅔ cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 tablespoons almond milk, or regular milk
- 1 cup mashed ripe banana, about 2-3 bananas
- ½ cup chopped walnuts, pecans, blueberries or chocolate chips (optional)
- Preheat the oven to 350F. Grease a 9×5 loaf pan with cooking spray.
- In a medium bowl, whisk together the dry ingredients. Mash the bananas together in a small bowl.
- In a large bowl, add the shortening and sugar. Beat with an electric mixer until fluffy and combined. Add the eggs, vanilla and almond milk and beat for 1-2 minutes until light and combined.
- Add the ½ the dry ingredients and mix to combine. Add half the bananas and mix to combine. Repeat with the other ½ dry ingredients and bananas. (Adding them alternately helps the batter hydrate.) Fold in any mix-ins with a spatula.
- Pour the batter into the prepared pan. Bake for 50-60 minutes until toothpick inserted in the center of the loaf comes out clean.
- Cool for five minutes in the pan. Gently turn out onto a cooling rack and cool completely. Enjoy! Store covered at room temperature.