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 (150g) gluten-free measure-for-measure flour
- 1/2 cup (50g) almond flour
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
Other:
- 1/3 cup (65g) shortening
- 2/3 cup (133g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons almond milk or regular milk
- 1 cup (230g) mashed ripe banana about 2-3 bananas
- 1/2 cup (65g) 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.
Going to make this into muffins
This bread turned out beyond amazing! I used coconut flour instead of almond, and the entire family loved it!
I miss banana bread terribly!
Has anyone tried an alternative to white sugar such as date or coconut sugar in this? I have tried Xylitol & the like only to get severe stomach pain. Love the thought of getting my banana bread back!
There’s granulated Monk fruit & erythritol. I like a combination of both.. Some folks are opposed to erythritol because it’s a sugar alcohol. xylitol is poisonous to dogs, And generally works better on frozen treats. I rarely use but keep on hand for certain recipes which call for it. The sweetener /sugar amount called for in this recipe may have been too much for a substitution.
Try allulose – it is a non caloric sugar from raisins and can be used 1.3 cups per cup of sugar. It is not as drying as erythritol and doesn’t have as much of an aftertaste.
Gave this a try, sooo not disappointed!!!!!
So glad you liked it! 🙂
Update from Rachel:
I tried the mini loaf pans for this recipe and they turned out perfect!
This is one of my favorite recipes. I made it with walnuts and mini chocolate chips and those that I shared it with loved it just as much. No one can believe it’s gluten free!
THANK YOU!
Great! I’m so glad they turned out in the mini pans for you! 🙂
Could you also use the mini loaf pans that use for your zucchini bread recipe?
Thanks!
Thank you! Thank you! Thank you for your allergen friendly recipes! My nursing one year old has multiple food allergies so he and I eat allergen free and it has been SO hard not baking as it’s a passion of mine! My whole family has been enjoying your recipes and it has given me back the joy of baking! The banana bread turned out amazing, so moist and fluffy! I’ve made your balsamic chicken, toddler muffins, and chocolate chip snack cake as well and they were all wonderful! Thank you again for sharing your talent and experience! It means so much to those of us living allergen free!
The printed Recipe calls for 1/2 teaspoon of baking soda. Video says baking powder/baking soda. Which is correct, the printed recipe or the video and if the video how much baking powder…. a 1/2 teaspoon or should it read a 1/4 teaspoon of each? Please let me know the correct amount. Thank you.
Sorry for the confusion! I’ve updated the recipe to clarify. You add both 🙂
This is the PERFECT after school snack! I love how simple it is to make and that the kiddos love it as much as I do. Perfectly sliced pieces every single time…thanks Erin!
Thanks for sharing! Does it keep long?
Can you make this without the added sugar?
Unfortunately this Banana Bread recipe needs the sugar for stability!
Can you use brown sugar?
I used xylitol (and lard) and it was perfect!
The second time I made these I made muffins. I baked them for 20 minutes They look wonderful. Too hot to eat yet. I will let you know how they are. I’m looking forward to breakfast tomorrow!
Great to know they turned out as muffins for you! Hope you enjoyed 🙂
Thank you, Erin for sharing your wonderful recipes!
What a joy to know you through your baking…
Do you have a recipe for gluten-free pastry for Pasties?
Thanks.
Can you use ghee or vanilla ghee instead of shortening?
I use 1.5 oz of unsalted butter, room temperature.
What size loaf pan do you use? King Arthur Measure to Measure is also my go to gf flour. Can’t wait to give this a try. Thanks for sharing!
I use a 9×5 glass loaf pan! I hope you like it 🙂
I love this banana bread! It comes out better than the gluten kind 🙂