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.
Seriously the best! I’ve made and tried so many gluten-free banana bread recipes, I’d almost given up. I made a sugar-free option , so I substituted the sugar for monk fruit sugar with no nuts, just mashed bananas. Followed the recipe to the tea and it came out amazing! The 3 kids and hubby love it! This is printed out and in my recipe book now. It’s a keeper! Thank you so much!
Yay! We’re so happy to hear how much you loved this recipe, Karie Ann! It’s good to know the sugar substitute worked well for you. Thanks for sharing your positive experience with us!
DELICIOUS. I do not use shortening so I substituted coconut oil and it was perfect!
We’re so glad you loved the recipe, Pat! Thank you for sharing with us. It’s good to know that swap worked well for you. Happy baking!
LORT LOVE A DUCK!!!! I made this yesterday and it’s almost gone!! This was my first time making GLUTEN FREE Banana Bread and it is OUT OF THIS WORLD!! I followed the recipe to the letter but baked it at 325 in my convection oven for 50 minutes. The cake is moist, FULL of flavour and I challenge anyone to tell me it’s gluten free!! Thank you so so much! Glad I found this recipe!!
Wow, thank you for such a kind review, Jenny! We’re so happy to hear you loved the recipe so much! Happy baking!
I made the banana bread recipe today. It is SO good! I subbed out the shortening for coconut oil. What a treat to bake something gluten-free that is actually good! This recipe is a keeper.
Hi Terry, thank you for sharing your positive experience with us! We’re so glad you loved the recipe! It’s good to know the coconut oil sub worked well for you. Happy baking!
This recipe is great! Is there a way to make this chocolate banana bread?
We’re so glad you loved it, Lisa! Yes, you can add 1/2 cup of chocolate chips to the bread to make it banana chocolate chip. We hope you enjoy!
This is a wonderful recipe! Everyone in my family loves it. We actually make it once a week!
Thank you!
Wow, that makes us so happy to hear it’s a weekly staple in your house! Thank you for taking the time to share this positive feedback with us, Anna. Happy baking!
What could cause my bread to be too dark/over done in the outside?. I baked at 350 for 50 minutes. The inside was delicious, by far the best recipe I have tried.
This is the BEST banana bread recipe I’ve ever had. Even before my gluten allergy I have never liked banana bread. I decided to try this recipe because I had overripe bananas I didn’t want to throw away. I used butter and added chocolate chips. It was divine. I can’t believe I’m actually eating banana bread. Can’t wait to try your other recipes
Hi Lisa, we’re so glad you loved the banana bread! Thank you for sharing your experience with us!
Absolutely delicious! Never had gluten free bread that was this moist and tasted this good. Hubby said it’s a keeper. Substituted butter for shortening and use maple extract b/c I was out of vanilla. Can’t wait to make again!
Hi Jessica, we’re so glad you and your husband loved the banana bread! Thank you for taking the time to share your kind review with us!
AMAZING!! Another recipe that you cannot tell is gluten free because it’s that good!! I also used salted butter instead of shortening and added another teaspoon of vanilla and it turned out delicious. I used a larger pan and ended up baking it for 45 minutes. Whole family absolutely loved it, thank you so much for this great recipe!!
Hi Lauren, we’re happy to hear this recipe was a hit with the whole family! Thank you for taking the time to share your experience with us. Happy baking!
A winner every time!! I use coconut oil in place of the shortening and am very fastidious about measuring the bananas as you advise. The combo of the GF flour + the almond flour gives this bread such a beautiful fine, moist crumb. Before this recipe, I didn’t think GF baking could ever turn out so well. Thank you for sharing!
Hi Andrea, we’re so glad you enjoyed it! Thank you for taking the time to share your experience with us. Happy baking!
I made a double recipe, with the only adjustments were butter instead of shortening, 2 tsp. cinnamon, and French vanilla creamer instead of milk and vanilla. Both loaves turned out perfect! So moist!! I put in 1 cup of chopped pecans, delicious!! This will be my goodness to recipe from now on, thank you so much ❤️
Hi Janie, thank you for the kind feedback! We’re so glad you loved the recipe!
This recipe is a keeper, and will be made often. I used butter instead of shortening. Completely forgot to add the granulated sugar, but did add semi-sweet chocolate chips.
Hi Laurie, we’re so glad you enjoyed it! Thanks for sharing your feedback with us!
Hello can i use splenda as a sugar substitute for this gluten free 5 star banana bread recipe?
Hi Stephen, we don’t typically bake with sugar substitutes so we can’t say for sure how splenda would do in this recipe. If you decide to give it a try, we’d love to hear how it goes!
I did! They turned out just fine. I also substituted coconut oil for the shortening, added cinnamon, walnuts, mini chocolate chips, and swapped the almond flour out with vegan protein powder.
Great to have a banana bread recipe without the gritty or mushy texture that can happen with gf bread recipes! And my husband who hates gf foods said he loved it.
Yay! We’re happy to hear you both enjoyed the recipe! We appreciate you taking the time to share your feedback with us!