The Best Gluten-Free Banana Bread! EASY to make with perfect texture and delicious flavor! Sure to become your go-to gluten-free banana bread recipe!
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!
The Best Gluten-Free Banana Bread
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!
This recipe has a few tricks so you get soft, moist, easy-to-slice and completely delicious gluten-free banana bread every time.
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How to Make Gluten-Free Banana Bread
When it comes to gluten-free baking I’ve learned a few tricks over the years. Lately I’ve been loving using King Arthur Flour Measure-for-Measure Flour in gluten-free recipes (not sponsored – just my favorite!).
I also like to add a little almond flour for delicious flavor and browning. A touch of almond flour is also my secret to The Best Gluten-Free Chocolate Chip Cookies.
This banana bread has one unusual ingredient – palm shortening. Palm shortening (or regular shortening if you prefer) gives this banana bread an irresistible crumb and texture. 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! The palm shortening helps this loaf turn out easy-to-slice and cooked all the way through.
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 1/2 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. This recipe also doubles great. It 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!
Gluten-Free Banana Bread Recipe
– Good quality gluten-free all-purpose flour blend: Use one that contains xanthan gum. I like this King Arthur Flour Measure-for-Measure Flour in gluten-free recipes (not sponsored – just my favorite!)
– Almond flour: Add a little almond flour for delicious flavor and browning
– Palm shortening: Palm shortening (or regular shortening if you prefer) gives this banana bread an irresistible crumb and texture
– 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 3/4 cup of any mix-in.
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The Best Gluten-Free Banana Bread
Ingredients
Dry Ingredients:
- 1 cup gluten-free 1-to-1 all-purpose flour
- 1/2 cup almond flour
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
Other:
- 1/3 cup shortening or butter, I use palm shortening
- 2/3 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 tablespoons almond milk, or regular milk
- 1 cup mashed ripe banana, about 2-3 bananas
- 1/2 cup chopped walnuts, pecans, blueberries or chocolate chips (optional)
Instructions
- Preheat the oven to 350F. Grease a 9x5 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 1/2 the dry 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 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.
Barbara Bell says
My 15 year old son said, this recipe is phenomenal! We loved it!!
Julie says
This was an easy recipe and delicious, the only change I made was using Buttermilk instead of the listed milk. Very moist and good flavor!
Mary says
Yum!
JoAnne Drake says
This was delicious! Saving the recipe ❤️
Miranda Rumley says
Hi there. I’ve seen a few comments regarding the specified amounts for baking powder and soda. Am I correct in reading, that it’s 1 1/4 teaspoons powder, and 1/2 teaspoon of soda?
Cristina says
THIS IS THE BEST BANANA BREAD EVER! Need I say more?!!! My tongue jumped out and smacked me AND my mama in the head and she’s 18 1/2 hours away!
PS
I think I’m gonna just love off this
Sincerely,
New
Newest member to the ULTRA sensation Celiac’s club
Allison L says
So going into this I had really low expectations because I’m a skeptic when it comes to finding good recipes. I feel like the recipes always over-promise and under-deliver and I end up left feeling disappointed that I wasted ingredients and time and energy. In this case my three-year-old who is gluten and dairy free has never had banana bread so I was looking for a simple recipe to introduce her to something I have always enjoyed but mostly I was also looking for an activity to do with her. I justified the likeky waist of ingredients by saying well at least we will be spending some quality time together baking. I I’m happy to say this is one of the few instances where the recipe under-promised and over-delivered! You all know that almost never happens! The only change I made in the recipe is I
(out of necessity) substituted the butter for coconut oil. When it baked something amazing happened. The banana bread ended up tasting like I got transported to the tropics–between the coconut oil, the toasted almond flavor from the freshly ground almond flour I made (also out of necessity, as I had nothing else) , and the ripe bananas! All of those flavors worked beautifully together and played off of each other! The bread was perfectly moist and surprisingly better than any other banana bread I have tasted, gluten free or otherwise! I didn’t think that was possible. I rarely write reviews, usually because there is rarely anything to rave about. But in this case I have to just to say thank you so much for this recipe!
Lorayne says
I used butter flavor Crisco and cashew, not almond, milk because that’s what I keep in my fridge. I got distracted and left out the sugar. I put a little non dairy butter and a little cinnamon sugar mix on a slice and it was good. It must be great with the sugar actually in it!
Monica Allen says
I just found your recipes for chocolate cookies and banana bread. I am so thankful to find these by what sounds like someone who’s tested and also needs this diet. My new boyfriend has celeatic deseace and I am now learning about this. I have digestive problems too so this might be good for me too. I hope to be getting a recipe book created by you. Thank you Monica Allen
Erin Collins says
I’m so glad you like the recipes! Thanks for the comment 🙂
Crystal says
Can i replace the shortening with something dairy free
Erin Collins says
You can use Earth Balance Buttery Sticks!
Kaylin Stevens says
This recipe is my go to. I highly recommend it to everybody. It got us through covid and lightened our spirits.
Flora says
This is really good banana bread. My kids like it and they are used to regular banana bread. We add chocolate chips. I followed the recipe to the T except I added 2 tbs of plain yogurt instead of milk.
Kathy says
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!
Erin Collins says
This is so great ha! 🙂 So glad you like the recipe!
Saja says
Yummy! I decreased the sugar by half because my friend insisted on using three bananas. Not overly sweet but soft and dreamy.
Amy says
Oh. My. Gosh.
You would literally NEVER know that this is gluten-free. It’s so moist, flavorful, and perfect in every way. Pleaaaaase make a cookbook, Erin. I will buy one million copies. Approximately.
SO GOOD!
Erin Collins says
I’m so glad you liked the recipe! Thanks for the comment!