Gluten-Free Banana Bread Recipe

Name: Gluten-Free Banana Bread Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 loaf
Ingredients: 3 ripe bananas, mashed; 1/3 cup melted coconut oil; 1/2 cup honey or maple syrup; 2 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups gluten-free flour blend; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 cup walnuts, chopped (optional)

Highlighted under: Golden Ideas

I absolutely love baking banana bread, and this Gluten-Free Banana Bread Recipe has become my go-to! The richness of ripe bananas combined with gluten-free flour creates a deliciously moist loaf that's perfect for breakfast or a snack. To make it even better, I add walnuts for a satisfying crunch and a hint of cinnamon for warmth. The best part? This recipe is so simple that it’s easy to whip up whenever I have overripe bananas on hand. Let’s dive into how to make this delightful treat!

Created by

Adriana Whitaker

Last updated on 2026-01-06T11:05:34.605Z

When I first tried making gluten-free banana bread, I was skeptical about how it would turn out. However, I was pleasantly surprised by the incredible flavor and texture. Using ripe bananas is crucial—those dark spots signal the natural sugars that give the bread its sweetness.

One tip I can’t stress enough is to let the bread cool completely in the pan. This helps it set up nicely and prevents it from crumbling when you slice it. Trust me, no one would guess this loaf is gluten-free!

        Why You'll Love This Recipe
        Deliciously moist and flavorful from ripe bananas
Crunchy walnuts add a delightful texture
Easy to make, even on busy mornings

      

Understanding Your Ingredients

Ripe bananas are the star of this gluten-free banana bread, providing natural sweetness and moisture. When selecting bananas, look for ones with plenty of brown spots; these will yield the best flavor. If you're in a rush and don't have overripe bananas on hand, you can speed up the ripening process by placing them in a brown paper bag for a day or so. This technique also works well for large batches if you plan to make more than one loaf.

Coconut oil not only adds a delicious subtle flavor but also contributes to the moist texture that everyone loves in banana bread. If you're sensitive to coconut or don't have it, you can substitute it with unsalted butter or a mild vegetable oil like canola or sunflower oil. Just keep in mind that using butter will change the flavor profile slightly, but it will still yield a tasty result.

Perfecting the Bake

Getting the baking time just right is crucial for a perfect banana bread. The sweetness of the bananas and honey can cause the loaf to brown faster, so it's essential to keep an eye on it. Start checking for doneness around the 45-minute mark; a toothpick inserted into the center should come out clean or with just a few crumbs attached. If you find the top browning too quickly, tent the bread loosely with aluminum foil to prevent burning while the inside continues to bake.

Another key to success is allowing your banana bread to cool properly. After removing it from the oven, letting it sit in the pan for about 10 minutes helps it to set. Be gentle when transferring it to a wire rack, as the bread can be quite delicate while warm. If you’re looking to enhance the flavor further, consider wrapping the cooled loaf tightly in plastic wrap and letting it rest overnight before slicing; this allows the flavors to meld beautifully.

Ingredients

Wet Ingredients

3 ripe bananas, mashed
1/3 cup melted coconut oil
1/2 cup honey or maple syrup
2 large eggs
1 teaspoon vanilla extract

Dry Ingredients

1 1/2 cups gluten-free flour blend
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup walnuts, chopped (optional)

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.

Combine Wet Ingredients

In a mixing bowl, combine the mashed bananas, melted coconut oil, honey (or maple syrup), eggs, and vanilla extract until smooth.

Mix Dry Ingredients

In another bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon.

Combine Both Mixtures

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the walnuts if using.

Pour and Bake

Pour the batter into the prepared loaf pan and bake for about 50 minutes, or until a toothpick comes out clean.

Cool and Serve

Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Pro Tips

For extra moisture, you can add a tablespoon of yogurt to the wet ingredients. Experiment with different mix-ins like chocolate chips or dried fruit for a twist on the classic recipe.

Serving Suggestions

This gluten-free banana bread is incredibly versatile and can be enjoyed in various ways. For a heartier breakfast, serve a slice warm with a smear of almond butter or a drizzle of maple syrup. If you’re serving it as a dessert, why not add a scoop of vanilla ice cream or yogurt on the side? The warm, moist bread pairs perfectly with a cool complement, creating a delightful contrast.

If you love a bit of zing, try adding chocolate chips or dried fruit like cranberries to the batter for added flavor. These extras can elevate the taste profile, making it even more indulgent. Just be sure to adjust the sweetness slightly based on the additions, as chocolate chips can make the bread sweeter.

Storage and Freezing Tips

Storing your gluten-free banana bread correctly is essential for maintaining its moisture. Once completely cooled, wrap it tightly in plastic wrap or store it in an airtight container at room temperature. It should stay fresh for up to three days. If you can't finish it in that time, refrigerating it can extend its life, though be aware it may dry out slightly.

For longer storage, consider freezing the banana bread. Make sure it’s fully cooled, then wrap it in foil and place it in a freezer-safe bag. It can be kept in the freezer for about 3 months. When you're ready to enjoy, simply thaw it at room temperature; if preferred, you can pop slices in the toaster for a warm treat straight out of the freezer.

Questions About Recipes

→ Can I use a different sweetener?

Yes, you can use agave syrup or sugar instead of honey or maple syrup.

→ Is this recipe nut-free?

You can omit the walnuts or replace them with seeds to make it nut-free.

→ How do I store leftover banana bread?

Store it in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

→ Can I freeze banana bread?

Absolutely! Wrap it tightly in plastic wrap and then foil before freezing. It can last up to 3 months in the freezer.