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.
I just made this banana bread and OMG! It is absolutely delicious. I only changed 2 things. I didn’t have shortening so used avocado oil, and used coconut sugar in place of regular. Added mini chocolate chips and walnuts. I have a regular flour banana bread recipe that I normally swear but not anymore. This is the new one especially since I should be eating gluten free because of stomach issues. Thanks for this recipe
I’m so glad you enjoyed it! Great to know the recipe worked well with those additions. Thanks for the comment 🙂
Best GF banana bread recipe I have made! I use avocado oil instead of palm shortening and it turns out great every time. Everyone loves this banana bread.
Great to know it worked with avocado oil! I’m so glad you enjoyed it 🙂
I made this a week ago. I didn’t have any butter or coconut oil handy, so I used 1/3 cup of canola oil. It was amazing! Just another option if anyone needs it.
I am looking forward to trying this recipe. Just wondering how many days it would keep if stored in the refrigerator as opposed to being left at room temperature.
I only had a 9×13 so I baked for half the time and it came out SO good!! The texture was light, fluffy, and spongy. Not dense at all, I could hardly believe my tastebuds! I’ve been baking gf for 5 years now and this has got to be one of my top 3 perfection recipes! Going on my Thanksgiving menu this year!Thanks for sharing!!
This is the best banana bread recipe I’ve made! I’m so thankful to find a decent gluten free recipe! It was a big hit. I used Ghee as my shortening.
Great to know ghee works well in place of shortening! I’m glad you enjoyed it 🙂
I love your recipes!! I have some buttermilk to use up. Could I use that or would it mess with the recipe too much?
I don’t have almond flour. What can I use instead?
You can swap the almond flour out for 1/3 cup more of gluten-free 1:1 baking flour. I hope this helps!
My first successful GF Banana Bread! Delicious. Thank you!
This is so delicious! Flavor and texture wise I can’t even tell it’s gluten free. I used Bob’s Red Mill 1:1 GF flour and vegetable shortening, it worked amazingly.
Just made it on our trip to Hawaii and it is probably one of the best Banana breads I’ve ever tasted! Great recipe!
I have made this multiple times and this is my go to banana bread recipe. My family eats gluten while I avoid it, and after it’s cooled it usually only last about 10 minutes in our house. Just curious if you think this recipe will work for mini loaf pans? Just adjust the baking time?
I always bake this bread in mini loaves. It turns out great. I cut the baking time down to 35-40 minutes.
Yes this will work great in mini loaf pans! Just decrease the baking time. My guess would be mini loaves will bake in 30 minutes.
Hi Erin! I tried your recipe and am in love with the flavor and texture! It feels and tastes like a completely normal banana bread. No gritty or mushy feeling at all!
The only mishap I had is that is sunk in the center while baking it in the oven. I’m not sure why that could have happened; I used butter instead of palm shortening, I used King Arthurs 1-1 subsitutue flour and my mold was 9” by 5”.
I really want to make it work and come out as pretty as yours! What would you recommend?
Big hug,
Victoria
Hi Victoria! I’m glad you liked the banana bread! I think you should try baking it for a little longer next time. I hope this helps!
Best banana bread ever! My GLUTEN eating husband and son love it too!!!
Wonderful recipe!! have made this and the Zucchini bread and they are light and delicious. My family loved them and could not believe they were gluten free.Thank you for sharing these recipes.
Love this! Kept the recipe as written, mostly: subbed room temp coconut oil for shortening, monkfruit sweetener for sugar. Let all the ingredients get to room temp. So great, thank you!
Question: when it comes out of the oven, it looks magazine- worthy, but then flattens and gets dense while cooling. I’m in a high desert and use the suggested gf flour. And tips to keep risen and beautiful please? TIA!
I’m glad you enjoyed the banana bread! Using monkfruit sweetener can cause the bread to sink a little as it doesn’t provide as much structure as regular sugar. I hope this helps!