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.
Amazing! So moist & delicious. I added milk chocolate bits – it felt sinful!
Milk chocolate chips are always a good idea 😉 I’m glad it turned out for you!
This is the bomb digity of banana bread. Like wow. I can’t even believe my search is over. Made exactly as written. The crumb. The texture. The flavour. This is outstanding. Thank you. Thank you. Thank you. The brand of flour I used was cup4cup….similar structure to the one you linked (I keep asking my dad to bring that back from the USA but he never seems to understand what I’m asking for lol). Question. Have you used frozen bananas before? Defrost and drain excess water? Let me know your thoughts!
I’m so glad you enjoyed the banana bread! Frozen bananas will work great. Just let them thaw them and use as directed. I hope this helps!
I’ve been using this recipe forever, since I first found it published by you. It follows all the gluten free quick bread recipe rules that assure me the recipe will turn out. I have since found it the best…and have thrown out all the other banana bread/muffin recipes that I have experimented with! Thanks for the keeper!
This is the first gf banana bread that I haven’t tossed after tasting! It’s so flavorful and moist and makes excellent toast! Used the king Arthur flour and for sugar half white half brown. Didn’t have palm shortening so I used butter and threw in a handful of chopped walnuts. This ones a keeper
I’m so glad you enjoyed it! I love adding walnuts as well 🙂
Absolutely the best soft moist banana bread. Number one. Did not taste gritty. So good
Great! I’m glad it turned out for you!
Another amazing recipe by Erin. This is my family’s new all-time favourite banana bread recipe. It’s everything it is described to be. Delicious!
Hooray! I’m happy the banana bread turned out for you 🙂
Tasted absolutely delicious and the texture was great. Only issue was the top of the loaf caved in. This happened before it came out of the oven. I used a silicone loaf pan. Any idea why this may have happened? Always trying to learn. Thank you so much for all of these recipes. I’ve made several and they are all incredible.
I am glad you like the banana bread overall! I would suggest using a metal or glass pan instead of a silicone loaf pan. That will help the bread heat evenly as it bakes and create better structure. I hope this helps!
I have made this many times. Delicious!
This recipe is perfection! I substituted oat flour and oat milk for almond flour and milk because I didn’t have them and it turned out great. My friend who loves to bake and isn’t even gf asked me for the recipe which I consider a huge win. Can’t wait to make it again!
Hooray! I’m so glad it turned out for you. Great to know it worked well with those substitutions!
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!
No need to change the temperature or baking time for a glass pan!
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.
Delicious recipe! You really can’t even tell it’s gluten free!! Looking forward to trying more of your recipes. Thank you!!
I’m so glad you enjoyed it! 🙂
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!
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 🙂
This bread is sooo good! Instructions to make were spot on, easy step by step. It’s the new family favourite
Delicious!
I’m so glad it turned out for you! 🙂
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.
I’m glad it turned out for you! Dark chocolate as an addition is always a good idea 🙂