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.
Can ghee be substituted for the shortening?
Hi Kellen, we haven’t tried ghee ourselves, but other readers have commented it worked well in place of the shortening. We hope you enjoy the recipe!
This is the best banana bread recipe I have found. It was delicious
I so want to try this one.
Can this be made with flax eggs instead of eggs? I am allergic to eggs.
I haven’t tried this myself but I would search the comments as I think others have! Let me know if you try it.
I have a nut allergy…do I need the almond flour ?
You can use more gluten-free measure-for-measure flour in place of the almond flour!
Ghee for shortening? Should it be room temp?
Hi! Can I add sour cream to this recipe for added moistness?
I wouldn’t recommend that. Gluten-free baked goods tend to get oily and crumbly very easily. However these gluten-free banana muffins use sour cream! https://meaningfuleats.com/gluten-free-banana-muffins/
can i use coconut oil instead of butter ?
I don’t recommend it. I’ve made this with coconut oil several times but it never turns out as good. The texture will be more dense. It’s much better with shortening or butter!
I love banana bread and haven’t had any for over10 years. This recipe was fabulous!! So delicious.
I’m so glad you were able to enjoy banana bread again!
Your recipes are always great!! I made it this way once using the extra 1/3 cup of 1:1 flour instead of almond, and then did it again but added cinnamon to taste and put them in muffin tins for about 20 minutes at 375 and it was a great turnout (:
This recipe is a keeper. Just made it and husband and I almost demolished it! He’s picky too. I just lowered the sugar some. Turned out perfect. Bestest!
I’m so glad you and your husband enjoyed it!
I’ve made this SO many times and it’s a family favorite. My latest version is 3/4 Cup Gluten Free all purpose flour, 1/2 cup of Almond Flour and 2 scoops of collagen peptides protein powder. I decreased the sugar to 1/3 cup and added a 1/2 cup of crushed pecans. If you don’t have a full cup of bananas, I rounded out the cup with unsweetened applesauce. It came out fantastic… my kid is doing a banana nut bread dance as he eats it 🙂
Great to know it turns out well with those substitutions! I’m so glad it’s become a family favorite!
Can I make this in my bread machine? Thanks.
I don’t think that will work! I haven’t tested it. Let me know if you try it though!
Extremely yummy and I’m picky about baked goods. Couldn’t tell this was GF at all. I used King Arthur’s GF flour and just threw everything together. 10/10
I’m so honored you think it’s 10/10! Glad it turned out for you!
Can’t wait to try! Your gluten free brownies and pumpkin bars were delicious!!! Can I substitute brown sugar for granulated sugar? Or a 50/50 split of the two?
Hi Pamela, thank you for the kind words! You can use brown sugar in place of granulated sugar or split 50/50, but it will slightly change the texture. We hope you enjoy the banana bread!
Can you use brown sugar in place of granulated sugar?
It will slightly change the texture – but yes!
Thanks for giving amounts for flours rather than “gluten free flour”. I prefer using oat and brown rice and it turned out lovely. I baked in an 8X8 pan and cut into muffin sized squares after cooling. No paper muffin liners needed!
Glad it turned out well for you with those flours!
This is seriously the BEST gluten free banana bread I’ve ever made and eaten. It is now my go to recipe for banana bread!
I’m so glad you like it!
This Gluten Free Banana Bread recipe is the best I have ever tasted! I used semi-sweet chocolate chips, because my husband loves chocolate. He does not like sweet breads or bananas, but this bread changed his mind! I made two loaves, freezing one. I thawed the frozen one in the refrigerator, and it was just as moist as the fresh one. Thank you for all the amazing recipes.
I’m so glad you an your husband like it! I always make 2 loaves as well 😉 Great to know it worked well freezing and thawing the bread!