The Best Gluten-Free Banana Bread

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.

Mix-Ins

This 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
• blueberries
• coconut

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

FAQ

More Gluten-Free Baking Recipes

• Gluten-Free Zucchini Bread
• Gluten-Free Pumpkin Chocolate Chip Bread
• Gluten-Free Sandwich Bread (Amazing & Easy!)
• Paleo Banana Bread

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!

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The Best Gluten-Free Banana Bread

Author: Erin Collins

Prep: 15 mins

Cook: 1 hr

Total: 1 hr 15 mins

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.

5 from 85 votes

Servings: 12 servings (1 loaf)

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Ingredients

Dry Ingredients:

• ▢ 1 cup gluten-free 1-to-1 all-purpose flour
• ▢ ½ cup almond flour
• ▢ 1 ¼ teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ ¾ teaspoon salt

Other:

• ▢ 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)

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 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.

Video

Recipe 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 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!

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.

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.

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

NUTRITION INFORMATION:

Calories: 208kcal