This gluten-free banana bread is incredibly moist and naturally sweet, with a strong banana flavor from very ripe bananas. It’s simple to make and so popular in our house it usually disappears within a day or two.
This post was originally published on February 24, 2022 and updated with improved recipe details and photos on January 16, 2024.
Ingredients
Simple, pantry-friendly ingredients create a tender, flavorful loaf. Gather the following:
Gluten-free 1-to-1 flour – Use a measure-for-measure gluten-free blend that includes xanthan gum.
Salt – Fine salt (sea or Himalayan) for balanced flavor.
Baking soda & baking powder – A combination of both gives the best rise and crumb.
Unsalted butter – Unsalted allows you to control salt level; reduce added salt if using salted or vegan butter.
Granulated sugar & brown sugar – A mix of sugars adds sweetness and depth of flavor.
Eggs – Use large eggs for proper structure and moisture.
Bananas – Very overripe, spotted bananas deliver the best banana flavor and sweetness.
Apple cider vinegar – Reacts with baking soda to help the loaf rise; do not skip.
Milk – Dairy or non-dairy milk both work; if using buttermilk, omit the vinegar.
Vanilla – Pure vanilla extract or vanilla paste for aroma.
Tips for Making Amazing Gluten-Free Banana Bread
Follow these tips for the best texture and flavor:
Use room temperature ingredients. This helps them combine smoothly for an even batter.
Prefer unsalted butter. If using salted or vegan butter, halve the added salt so the bread isn’t too salty.
Let the batter rest. Allow the mixed batter to rest for 30 minutes before baking to avoid a gritty crumb and improve texture.
Score the batter. For a neat center split and a domed top, draw a shallow vertical line down the middle of the batter in the pan with a knife before baking.
Cool completely before slicing. Gluten-free loaves continue to set as they cool; slicing too soon yields a slightly gummy texture.
Gluten-Free Banana Bread Recipe
Ingredients
- 1½ cups gluten-free 1-to-1 flour
- 1 teaspoon fine salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ⅓ cup unsalted butter softened at room temperature
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 cup mashed bananas
- 1 teaspoon apple cider vinegar
- ¼ cup milk
- 1 teaspoon pure vanilla extract
- 1 cup chocolate chips, chopped walnuts, or other mix-in optional
Instructions
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In a bowl, whisk together the gluten-free flour, salt, baking soda, and baking powder. Set aside.
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In a separate bowl, cream the softened butter with the granulated and brown sugars. Add eggs one at a time, mixing after each addition until smooth.
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Stir in the mashed bananas, apple cider vinegar, milk, and vanilla until combined.
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Fold the flour mixture into the wet ingredients until no dry streaks remain. Gently fold in any mix-ins. Cover and let the batter rest for 30 minutes.
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Preheat the oven to 350°F (180°C). Grease and line an 8.5 x 4.5 inch loaf pan with parchment paper.
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Pour the rested batter into the prepared pan and bake 65–70 minutes, until a toothpick comes out clean or with a few moist crumbs. Cool completely in the pan before removing and slicing.
Nutrition
Storage Directions
Storing: Keep the loaf whole in an airtight container at room temperature for up to 3 days. Slice only what you’ll eat to prevent drying.
Freezing: Wrap individual slices tightly in plastic wrap and place in a freezer bag. Freeze up to one month. Thaw in the fridge, then bring to room temperature to avoid condensation.
FAQs
Use a measure-for-measure gluten-free flour blend that contains xanthan gum. The recipe was tested with common blends; most 1-to-1 blends should work well.
Yes. Add about 1 cup of chocolate chips, chopped walnuts, or another preferred mix-in for variation.
Replacing all the flour with almond flour will change the texture and rise. If you try almond flour, substitute only up to ½ cup and expect a different result.
The recipe relies on eggs for structure and moisture. Using vegan egg substitutes will likely alter texture and rise, so it’s not recommended without further testing.
Yes — convert the batter to muffins, but baking time will be shorter. For a dedicated muffin recipe, follow a recipe specifically scaled for muffins.
More Banana Recipes To Try
If you love banana bread, try other variations like banana bread made with cake flour or chocolate banana bread for a richer treat. You can also explore gluten-free zucchini bread, banana pancakes, or banana oatmeal bars for breakfast and brunch ideas.