The BEST Gluten Free Banana Bread Recipe
The BEST gluten free banana bread recipe you’ll ever taste, this quick bread is soft, fluffy, perfectly moist, and irresistibly sweet. Ready in just over an hour, it’s the perfect easy recipe for breakfasts, snacks, desserts, and giving away as gifts!
This recipe is a gluten-free take on our easy banana bread, offering all the same taste and texture you love just without the gluten! A few members of our team do their best to stay away from gluten-containing foods whenever possible.
So, given how popular our original banana bread recipe is, we knew turning it gluten-free was an absolute must. Luckily, it’s super easy to do with just a few swaps!
Best of all, this banana bread gluten free recipe is so fluffy and flavorful that you’d never guess it’s gluten-free. Prepare it on your own, or add your favorite mix-ins. Either way, it’s sure to be a fast favorite!
Looking for even more banana bread-inspired recipes? Try our easy banana muffins and healthy banana blondie bites, too!
Recipe Ingredient
Below is an overview of the ingredients and instructions for this banana bread gluten free recipe. Please be sure to scroll down to the recipe card below for the complete details!
- Butter – We recommend using unsalted butter to avoid an overpoweringly salty taste. Let it soften before you begin!
- Sugar – Regular granulated sugar enhances the natural sweetness of the bananas.
- Eggs – These add structure to the bread, helping it hold its shape.
- Bananas – Make sure they’re super ripe! The darker your bananas, the easier they’ll be to mash and the sweeter your bread will taste. 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.
- Baking Soda – Make sure it’s fresh, or your bread won’t rise!
- Salt – Just a pinch helps enhance the flavor of the rest of your ingredients. We promise it doesn’t make your bread salty!
Helpful Tools
- 9×5 Metal Loaf Pan
- Hand Mixer or Stand Mixer
- Measuring Cups and Measuring Spoons
- Mixing Bowls
- Wire Rack
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.
- Prepare the buttermilk. If making homemade buttermilk, whisk lemon juice in a liquid measuring cup with milk, and set it aside to curdle.
- 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.
- Whisk the dry ingredients. Add the flour, baking soda, and salt to a medium-sized bowl, and whisk until well combined.
- Combine. Add the dry ingredients to the bowl of wet ingredients, and mix just until no lumps remain.
- Bake. Pour the batter into the prepared baking pan. Bake until the bread is fluffy and golden brown, and a toothpick inserted into the center comes out clean.
- 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, your bread will turn out dense and tough!
- Keep a close eye on your oven, and remove the bread as soon as it’s puffy and golden. Remember, it will continue to bake and set a bit as it cools.
- Prevent browning by tenting the bread pan with aluminum foil, and continuing to bake until your banana bread is set.
Possible Variations
We love the simplicity of this gluten free banana bread 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 Gluten Free Banana Bread
Store leftovers in an airtight container at room temperature for up to three days or in the refrigerator for up to one week.
You can also freeze this easy gluten free banana bread recipe 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
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!
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!
Yes! Just make sure to thaw them well, and drain off any excess liquid before adding them to the batter.
More Gluten-Free Recipes
The BEST Gluten Free Banana Bread Recipe
Equipment
- 1 whisk
Ingredients
- 3/4 cup buttermilk
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 3 very ripe bananas, mashed (see notes)
- 2 cups (285 grams) gluten free 1:1 baking flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
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.
Really yummy!
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Judy
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!
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 😉