Gluten Free Banana Bread

This is the BEST gluten free banana bread recipe you’ll ever taste! Inspired by our classic banana bread recipe, it’s soft, fluffy, moist, and deliciously sweet. Ready in just over an hour, it’s the perfect make-ahead option for breakfasts, snacks, and desserts!

Love sweet bread? Try our chocolate chip cranberry banana bread, apple butter bread, and cowboy bread recipe, too.

Four thick slices of gluten free banana bread stacked on top of each other.

After countless requests for a gluten-free banana bread recipe, we finally did it! Honestly, this version is so good when we did a blind taste test no one could even tell the difference. That’s probably because the only change we made was using gluten-free flour.

With minimal prep time and simple, failproof steps, this is one baked good that never goes wrong. Serve it on its own, topped with butter, or a bit of peanut butter, and enjoy! 

Looking for even more banana bread-inspired recipes? Try our easy banana muffins and healthy banana blondie bites

Recipe Ingredients

Below is an overview of the key ingredients and instructions for this recipe. Please be sure to scroll down to the recipe card below for the complete details! 

Labeled ingredients for gluten free banana bread with buttermilk on a white countertop.
  • Butter – We recommend using unsalted butter to avoid an overpoweringly salty taste. Let it soften before you begin! 
  • Bananas – Make sure they’re super ripe! The darker your bananas, the easier they’ll be to mash and the more sweet banana flavor your bread will have. Use three medium-sized bananas or two large bananas (about 240 grams – measuring just the edible part, not the peel).
  • Buttermilk – You can typically find buttermilk in the dairy section of your local grocery store. Or, make homemade buttermilk with lemon juice and milk. 
  • Gluten-Free Flour – Use a 1:1 all-purpose gluten-free flour for the best results. 

How to Make The Best Gluten Free Banana Bread Recipe

Before you begin, preheat your oven to 350 degrees Fahrenheit. Then, grease a 9×5 metal loaf pan with cooking spray, and set it aside. 

Pouring lemon juice into milk in a glass measuring cup.
  1. Prepare the buttermilk. If making homemade buttermilk, whisk lemon juice in a liquid measuring cup with milk, and set it aside to curdle. 
Mashed bananas on top of bread batter in a glass mixing bowl.

2. Cream the wet ingredients. Add the butter, sugar, and beaten eggs to a large bowl. Then, use a hand mixer or stand mixer to cream the ingredients until light and fluffy. Fold in the buttermilk and mashed bananas until well combined. 

Gluten free 1:1 baking flour blend on top of wet ingredients in a bowl.

3. Combine. Add the flour, baking soda, and salt to a medium-sized bowl, and whisk until well combined. Add this to the bowl of wet ingredients, and mix just until no lumps remain. 

Banana bread batter in a 9x5 metal baking pan.

4. Bake. Pour the batter into the prepared loaf pan. Bake until the bread is fluffy and golden brown, and a toothpick inserted into the center of the loaf comes out clean. 

Golden brown loaf of gluten free banana bread in a 9x5 metal pan.

5. Cool. Let your banana bread cool in the pan slightly. Then, transfer it to a wire rack to cool completely, and enjoy! 

Tips for Success

  • Use super ripe bananas, and mash them very well! If green bananas are all you have, you can quickly ripen them by baking them in their peels at 300 degrees Fahrenheit for about 30 minutes, checking on them for softness every 15 minutes. 
  • Measure carefully, using a food scale if possible! 
  • Avoid overmixing the batter, stirring just until no lumps remain. Otherwise, you won’t get the moist gluten free banana bread we want.
  • Prevent browning by tenting the bread pan with aluminum foil, and continuing to bake until your banana bread is set. 
A loaf of gluten free banana bread sliced.

Possible Variations 

We love the simplicity of this recipe. However, if you want a little extra flavor and texture, feel free to add mix-ins and toppings such as: 

  • Chocolate Chips
  • Chopped Nuts
  • Coconut Flakes
  • Streusel Topping
  • Powdered Sugar Glaze
  • Peanut Butter Swirl 

How to Store and Freeze

Store leftovers in an airtight container at room temperature for up to three days or in the refrigerator for up to one week. 

Or, freeze for up to three months. To do so, let it cool completely. Then, wrap it with plastic wrap followed by aluminum foil. Thaw in the fridge or at room temperature when you’re ready to serve. 

Common Questions 

Why is my gluten free banana bread gummy? 

The most common reasons for this recipe to turn out gummy are using too much liquid in the batter and not measuring the ingredients properly. For the best results, use a food scale when measuring!

Can I make this recipe vegan? 

We haven’t tested this recipe with vegan ingredients. You can easily use a plant-based butter. However, we think the loaf will be too dense if using egg substitutes. That said, we’d love to know how it goes if you give it a try.

Can I use frozen bananas? 

Yes! Just make sure to thaw them well, and drain off any excess liquid before adding them to the batter.

A bite taken out of a thick slice of gluten free banana bread.
Four thick slices of gluten free banana bread stacked on top of each other.

Gluten Free Banana Bread with Buttermilk

Sammi Ricke
Make this gluten free banana bread with eight simple ingredients in just over an hour for a sweet, moist quick bread loaded with banana flavor.
5 from 1 vote
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Breakfast, Dessert, Snack
Cuisine All American
Servings 9 slices
Calories 328 kcal

Equipment

Ingredients
  

Instructions
 

  • Preheat the oven to 350 degrees Fahrenheit. Grease a 9×5 metal loaf pan with cooking spray, and set it aside.
  • If making homemade buttermilk, add 1 Tablespoon of lemon juice to a liquid measuring cup. Then, fill the cup with milk until it reaches the 3/4 cup mark. Whisk to combine, and set the mixture aside to curdle.
    3/4 cup buttermilk
  • In a large bowl, cream together the softened butter, sugar, and beaten eggs until well combined.
    1/2 cup butter, softened, 1 cup sugar, 2 eggs
  • Fold in the mashed bananas and buttermilk until combined.
    3 very ripe bananas, mashed (see notes), 3/4 cup buttermilk
  • In a medium-sized mixing bowl, whisk the flour, baking soda, and salt until well combined.
    2 cups (285 grams) gluten free 1:1 baking flour, 1 teaspoon baking soda, 1/4 teaspoon salt
  • Add the dry ingredients to the banana mixture and mix until the batter is combined.
  • Pour the batter into the greased pan, and bake at 350 degrees for 1 hour or until a toothpick inserted into the middle of the bread comes out clean. If the bread is darkening too quickly, place a piece of aluminum foil on the top while baking.
  • Allow the bread to cool before slicing. Store at room temperature in an airtight container for up to 3 days, 1 week in the fridge, or 3 months in the freezer.

Notes

Prep Tips – Use 3 medium-sized bananas or 2 large bananas (about 240 grams – measuring just the edible part, not the peel). If using frozen bananas, discard as much of the liquid as possible after defrosting. We typically use frozen bananas or extremely ripe (the peel is almost black) bananas.
Storage Tips – Freeze the entire loaf or individual slices of this gluten free banana bread wrapped in plastic wrap then sealed in a plastic Ziploc bag for up to 3 months. 

Nutrition

Serving: 1sliceCalories: 328kcalCarbohydrates: 51.9gProtein: 5.1gFat: 11.1gSaturated Fat: 6.7gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 68.6mgSodium: 332.6mgPotassium: 0mgFiber: 0.4gSugar: 23.4gVitamin A: 0IUVitamin C: 0mgCalcium: 0.2mgIron: 0mg
Tried this recipe?Let us know how it was!

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5 from 1 vote

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4 Comments

  1. Thanks for coming and linking up at The Weekend Social. Please be sure to come back next week starting Thursdays at 9PM EST The Midnight Baker! I hope to see you there!
    Judy

  2. I was skeptical due to the lack of leavening agent, but these really are a treat though more dense than others I’ve tried. I did have to cook them for 23 minutes to get them to not be mushy. They seem to have a longer shelf life than other gf muffins too. I’m on day 3 and they’re still great! I will make these again. So easy!

    1. Frannie! We left the baking soda off the recipe…oh my gosh, I am so sorry! They are even better when you add baking soda. 1 Tsp. I will modify the recipe to reflect this change. Thanks for giving it a try 😉