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Gluten-Free Banana Bread

Maria G. Brooks
This Gluten-Free Banana Bread recipe offers a delicious, moist, and flavorful alternative to traditional banana bread.
Made with simple, wholesome ingredients like ripe bananas, gluten-free flour, and coconut oil, it’s the perfect treat for those with gluten sensitivities or anyone seeking a healthier snack option.
This easy-to-make bread features a light, fluffy texture and can be customized with optional add-ins like walnuts or chocolate chips for added flavor.
It’s a great breakfast, snack, or dessert that everyone will love, regardless of dietary restrictions.
Nutrition Facts (Per Serving)
Calories: 200 kcal, Carbohydrates: 30g, Protein: 4g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 30mg, Fiber: 3g, Sugar: 12g, Sodium: 150mg, Calcium: 20mg, Iron: 1mg
Estimated based on one serving (assuming 12 servings per batch)
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Gluten-Free
Servings 12 slices
Calories 200 kcal

Equipment

  • 1 Loaf Pan (9x5-inch)
  • 1 Mixing Bowl (Large)
  • 1 Mixing Bowl (Medium)
  • 1 Whisk
  • 1 Fork (for mashing bananas)
  • 1 Spatula
  • 1 Measuring Cup (for liquids)
  • 1 Measuring Spoons
  • 1 Toothpick or Cake Tester (for checking doneness)

Ingredients
  

  • 2 cups Gluten-free flour blend (or almond flour)
  • 3 large Ripe bananas, mashed
  • 2 large Eggs
  • ½ cup Coconut oil (or butter), melted
  • ½ cup Coconut sugar (or maple syrup)
  • 1 tsp Vanilla extract
  • 1 tsp Baking soda
  • ½ tsp Salt

Optional: ½ cup, Walnuts or chocolate chips

Instructions
 

Preheat the Oven and Prepare the Pan

  • Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with coconut oil or line it with parchment paper.

Mash the Bananas

  • Peel the bananas and place them in a large mixing bowl.
    Mash them using a fork or potato masher until smooth, with a few small chunks for added texture.

Mix Wet Ingredients

  • Add the eggs, melted coconut oil (or butter), and vanilla extract to the mashed bananas. Mix until well combined.

Combine Dry Ingredients

  • In a medium bowl, whisk together the gluten-free flour, baking soda, and salt until well mixed.

Combine Wet and Dry Ingredients

  • Gradually add the dry ingredients to the wet banana mixture, stirring gently until just combined. Avoid overmixing.

Sweeten and Add Optional Ingredients

  • Stir in coconut sugar or maple syrup for sweetness.
    If desired, fold in walnuts or chocolate chips for additional flavor.

Bake the Banana Bread

  • Pour the batter into the prepared loaf pan.
    Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

  • Let the banana bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Notes

  • Flour Options: Feel free to experiment with different gluten-free flours such as oat flour or almond flour, but note that the texture may change slightly.
  • Storage: Store the banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. You can also freeze slices for up to 3 months.
  • Vegan Option: Substitute the eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) for a vegan version.
  • Add-ins: Customize the bread by adding chocolate chips, walnuts, or dried fruit like raisins or cranberries.
Keyword Gluten-Free Banana Bread