The Best Gluten-Free Banana Bread! EASY to make with perfect texture and delicious flavor! Sure to become your go-to recipe!

This banana bread is a long-time reader and family favorite! This recipe has a few tricks so you get soft, moist, easy-to-slice and completely delicious gluten-free banana bread every time.

slices of banana bread on parchment paper with plate with buttered banana bread in background

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.

It is moist with the perfect amount of sweetness and banana flavor like traditional banana bread. Not to mention an ideal texture that is not crumbly, mushy or gummy like gluten-free baked goods can often be. This banana bread has moist crumbs

Whenever I have brown bananas on my counter this is hands down my favorite thing to make! (Close 2nd is this gluten-free banana cake!)

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Why You’ll LOVE This Recipe!

  • Amazing crumb and texture
  • Soft and moist – but not crumbly or gummy
  • Stays delicious for up to 3 days
  • Naturally dairy-free
  • Easy to make!

This easy recipe is one of my favorite gluten-free breads of all time! If you love this bread be sure to try this gluten-Free pumpkin bread and this gluten-free zucchini bread. You also might like these banana pancakes or gluten-free banana muffins. Both recipes are made with the same gluten-free ingredients!

Ingredients You’ll Need

overhead shot of ingredients used to make gluten-free banana bread on marble background

Here are a few notes on the key ingredients for this gluten free banana bread recipe:

  • Gluten-Free 1:1 Baking 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 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. It also makes if so no dairy-free option is needed! 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 make this moist banana bread.
  • Mix-ins! Add any mix-ins like chocolate chips, nuts or blueberries that you like! The possibilities are endless. You can use up to 3/4 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 It

dry ingredients for banana bread whisked together in glass bowl

Start by whisking together the the gluten free all purpose flour, baking powder, baking soda and salt.

mashed banana in gold measuring cup on marble background

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!

step by step photos of how to make gluten-free banana bread batter
  • 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.
bread spread into glass loaf baking dish and loaf after baking
  • 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.
slices of gluten-free banana bread stack on marble background

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

My kids are a huge fan of making this banana bread an extra special treat with the additional of chocolate chips.

buttered banana bread on plate with fork taking a bite

Substititions

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.

Gluten-Free Banana Bread FAQs

What is the secret to making gluten-free bread?

The secret to making delicious gluten-free banana bread is to use the right amount of bananas and shortening for the fat. Too much banana can destabilize the crumb and result in gummy banana bread. Butterfat also cause the crumb to clump up, so shortening works best!

How do you make gluten-free bread more moist?

Gluten-free banana bread is moist from using very overripe bananas and a combination of gluten-free 1:1 baking flour and almond flour for the dry ingredients. Almond flour adds moisture and flavor to the loaf so you have moist crumbs in the final product!

Do you need baking powder with gluten-free flour?

Yes! Baking powder is important to use with gluten-free flour when baking to give gluten-free baked goods the proper rise. Baking powder makes gluten-free banana bread have a lighter crumb and texture.

More Gluten-Free Baking Recipes

Happy Baking! I hope you love this gluten-free banana bread 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!

5 from 126 votes

The Best Gluten-Free Banana Bread

Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Servings 12 servings (1 loaf)
The Best Gluten-Free Banana Bread! EASY to make with perfect texture and delicious flavor! Sure to become your go-to recipe!
This banana bread is a long-time reader and family favorite! This recipe has a few tricks so you get soft, moist, easy-to-slice and completely delicious gluten-free banana bread every time. Be sure to CHECK OUT THE VIDEO BELOW!

Video

Ingredients

Dry Ingredients:

Other:

  • 1/3 cup shortening or butter I use palm shortening
  • 2/3 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 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 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 1/2 the dry 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 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.

Notes

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 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!
Make it nut-free: Swap the almond flour out for 1/3 cup more of gluten-free 1:1 baking flour. Use regular milk or rice milk in place of the almond milk.
Make it dairy-free: Organic palm shortening is naturally dairy-free. Use almond milk for the milk and this banana bread will be dairy-free.
STORAGE: Store any leftover fully cooled banana bread tightly wrapped in plastic wrap at room temperature. It will keep for up to 2 days. 
TO FREEZE: 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.

Nutrition

Calories: 208kcal | Carbohydrates: 23g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 205mg | Potassium: 118mg | Fiber: 2g | Sugar: 13g | Vitamin A: 50IU | Vitamin C: 1.1mg | Calcium: 46mg | Iron: 0.9mg

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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Comments

  1. Is the recipe’s timing and temperature developed for a glass loaf pan? (That’s what I have and I usually adjust recipes, but I see in your video you used one!) Thank you!

  2. 5 stars
    So yummy!!

    I am both gluten and egg free and have tried using both chia seed “eggs” and Bob’s red mill brand egg replacer with fantastic results.

    Ive made this 5+ times now and dont usually mix anything in but I love putting finely chopped walnuts across the top and turbinado sugar for a little crunch.

  3. 5 stars
    Delicious recipe! You really can’t even tell it’s gluten free!! Looking forward to trying more of your recipes. Thank you!!

  4. 5 stars
    Holy moly!
    OH MY WORD!
    This recipe is the bees knees!
    I too HAD a go to banana bread recipe I lived by but there’s a new sherif in town.
    I only changed one thing and that was only because I couldn’t find palm shortening in the stores. No where. Regular grocery stores. Whole Foods. Target. NO WHERE! I’m wondering if it truly exist. J/k!
    So I looked up substitutes and read that the closest bestest substitute was coconut oil because of all the natural properties. So I went with that. It turned out amazing. I also added 1/2 cup walnuts and 1/2 cup dark chocolate chips.
    Aaaa-mazing!
    My husband even almost fainted because of how good this bread is! Definitely ate it warm and added oat milk butter. I wish I could eat the whole loaf right this minute.
    If you are on the fence about trying this recipe… get off that fence and start prepping for baking! You won’t regret it!

    1. Hooray! A new sheriff in town – HA! I’m so glad it turned out for you. I’ve heard from several people coconut oil works great – so that’s good to know! Thanks for the comment 🙂

  5. 5 stars
    This bread is sooo good! Instructions to make were spot on, easy step by step. It’s the new family favourite
    Delicious!

  6. I just made this tonight. I didn’t have almond flour but I had whole almonds. So I thought I would make flour. I couldn’t get it into a flour, just very fine meal. It was slightly moist. I added 1/2 cup to the dry ingredients. I was hoping it wouldn’t be gritty or dry. I also added dark chocolate chunks. Oh my goodness! So good! Moist and yummy! Thank you so much.

  7. I just made this banana bread and OMG! It is absolutely delicious. I only changed 2 things. I didn’t have shortening so used avocado oil, and used coconut sugar in place of regular. Added mini chocolate chips and walnuts. I have a regular flour banana bread recipe that I normally swear but not anymore. This is the new one especially since I should be eating gluten free because of stomach issues. Thanks for this recipe

    1. I’m so glad you enjoyed it! Great to know the recipe worked well with those additions. Thanks for the comment 🙂

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