Go Back
+ servings

Meaningful Eats

The Best Gluten-Free Banana Bread

The Best Gluten-Free Banana Bread! EASY to make with perfect texture and delicious flavor! Sure to become your go-to recipe!
This recipe has a few tricks so you get soft, moist, easy-to-slice and completely delicious gluten-free banana bread every time.
Course Bread
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 servings (1 loaf)


Dry Ingredients:


  • cup shortening or butter I use palm shortening
  • cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 tablespoons almond milk or regular milk
  • 1 cup mashed ripe banana about 2-3 bananas
  • ½ cup chopped walnuts pecans, blueberries or chocolate chips (optional)


  • 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 ½ the dry ingredients and mix to combine. Add half the bananas and mix to combine. Repeat with the other ½ 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.



Mash up some very ripe bananas and mesaure 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 ½ 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!
Make it nut-free: Swap the almond flour out for ⅓ cup more of gluten-free 1:1 baking flour. Use regular milk or rice milk in place of the almond milk.
Make it dairy-free: Organic palm shortening is naturally dairy-free. Use almond milk for the milk and this banana bread will be dairy-free.
STORAGE: Store any leftover fully cooled banana bread tightly wrapped in plastic wrap at room temperature. It will keep for up to 2 days. 
TO FREEZE: 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.


Calories: 208kcal | Carbohydrates: 23g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 205mg | Potassium: 118mg | Fiber: 2g | Sugar: 13g | Vitamin A: 50IU | Vitamin C: 1.1mg | Calcium: 46mg | Iron: 0.9mg