Gluten-Free Banana Bread Recipe

Name: Gluten-Free Banana Bread Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1 loaf
Ingredients: 3 ripe bananas, mashed; 2 eggs; 1/3 cup melted coconut oil; 1/2 cup honey or maple syrup; 1 teaspoon vanilla extract; 1 1/2 cups almond flour; 1/2 cup oat flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon

Highlighted under: Simple Inspiration

I absolutely love baking banana bread, especially when I can make it gluten-free! Having a delicious, moist loaf that caters to dietary restrictions is such a comfort. This gluten-free banana bread recipe has become a favorite in my household. The combination of ripe bananas and a blend of gluten-free flours creates a lovely texture that everyone can enjoy. Plus, it's an excellent way to use up overripe bananas, turning something that might go to waste into a delightful treat.

Created by

Nell Abernathy

Last updated on 2026-01-06T12:41:35.231Z

When I first decided to try making gluten-free banana bread, I was quite skeptical. I wondered if it could hold up to the traditional version that I loved so much. To my delight, this recipe turned out moist and flavorful, far beyond my expectations. I found that using a mix of almond flour and oat flour gives it a wonderful texture and taste.

One tip I discovered during my baking adventures is to use very ripe bananas, as they lend a natural sweetness and enhance the banana flavor. Trust me; this small detail makes all the difference! I've also enjoyed adding chopped nuts or chocolate chips for an extra touch of indulgence.

        Why You'll Love This Gluten-Free Banana Bread
        Deliciously moist and flavorful with ripe bananas
Easy to make with simple gluten-free ingredients
Perfect for breakfast or a snack any time of day

      

The Importance of Ripe Bananas

The star of this gluten-free banana bread recipe is undoubtedly the ripe bananas. As bananas ripen, their natural sugars develop, enhancing the sweetness of your bread without needing excessive added sugars. Aim for bananas that are heavily speckled or even mostly brown; they will provide maximum moisture and flavor. If you're short on time, you can speed up ripening by placing bananas in a paper bag at room temperature for a day or two.

Using overly ripe bananas also contributes to the loaf's texture, making it tender and moist. The mashed fruit acts as a binding agent, replacing gluten and allowing for a delightful crumb structure. If you find yourself with an abundance of ripe bananas, consider freezing some for later use. Just peel and place them in airtight bags; they will keep well for up to 3 months.

Choosing the Right Flour Blend

In this recipe, the combination of almond and oat flour creates a balanced texture that mimics traditional banana bread. Almond flour brings moisture and a rich flavor, while oat flour adds structure and lightness. Almond flour is also high in healthy fats, which enhances the moisture of the final product, preventing the bread from feeling dry or crumbly.

If you need substitutes, you can replace almond flour with ground sunflower seeds for a nut-free version or try a gluten-free all-purpose flour blend, but this may alter the flavor and texture slightly. Be sure to check that any all-purpose blend you choose includes xanthan gum, which helps replicate the elasticity often lost in gluten-free baking.

Tips for Perfect Baking

Baking time is crucial to achieving the perfect loaf. While this banana bread typically takes about 60 minutes in a 350°F (175°C) oven, keep an eye on it in the last 10 minutes. Every oven is different; look for a golden brown color on the edges and a firm top to tell when it's nearly done. Inserting a toothpick in the center should yield moist crumbs, but not wet batter.

If you find that the top browns too quickly, you can cover the loaf loosely with aluminum foil in the last 15 minutes of baking. This will prevent over-browning while ensuring the center cooks through. Once baked, allow the loaf to cool in the pan for 10 minutes. This resting period helps it firm up, making it easier to transfer without crumbling.

Ingredients

Gluten-Free Banana Bread Ingredients

3 ripe bananas, mashed
2 eggs
1/3 cup melted coconut oil
1/2 cup honey or maple syrup
1 teaspoon vanilla extract
1 1/2 cups almond flour
1/2 cup oat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper or grease it lightly.

Mix Wet Ingredients

In a large mixing bowl, combine the mashed bananas, eggs, melted coconut oil, honey (or maple syrup), and vanilla extract. Mix well until all ingredients are combined.

Combine Dry Ingredients

In another bowl, mix together the almond flour, oat flour, baking soda, salt, and cinnamon until evenly combined.

Combine Wet and Dry Ingredients

Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are okay.

Bake

Pour the batter into your prepared loaf pan and bake for about 60 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Pro Tips

Make sure to use very ripe bananas for the best flavor and moisture. This banana bread can be stored in an airtight container for up to five days, or frozen for longer storage.

Storage and Freezing

To keep your gluten-free banana bread fresh, store it at room temperature in an airtight container for up to three days. If you want to extend its shelf life, consider refrigerating it, where it can last up to a week. Just be aware that refrigeration may slightly alter the texture, making it a bit denser when chilled.

For longer storage, freezing is an excellent option! Once completely cooled, wrap the loaf tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. To reheat, simply let it thaw in the fridge overnight and warm it in a toaster oven for a few minutes, achieving that delicious fresh-baked texture.

Serving Suggestions

This banana bread is delicious on its own, but you can elevate it by adding toppings. A spread of almond butter or coconut cream can add a lovely richness, while a drizzle of honey or maple syrup enhances sweetness. You can also sprinkle some chopped nuts or seeds on top before baking for added crunch and visual appeal.

For an exciting twist, consider incorporating mix-ins like dark chocolate chips or dried fruit such as cranberries or raisins in the batter. This adds variety and makes the banana bread even more delightful, offering rich flavors and textures in every slice. Don't hesitate to experiment with spices like nutmeg or cardamom, which can perfectly complement the banana flavor.

Troubleshooting Gluten-Free Banana Bread

If your banana bread turns out too dense, it may be due to overmixing the batter. Gluten-free flours can be more delicate, so mix just until everything is combined. If you've used frozen bananas straight from the freezer without thawing, this can also add excess moisture, so ensure they are fully thawed and drained before mashing.

On the flip side, if your banana bread is too crumbly, check your ingredient ratios. Extra flour can lead to dryness, while not enough bananas can impact moisture content. I recommend sticking to the measurements closely for the best results; this is key in gluten-free baking to avoid inconsistencies across batches.

Questions About Recipes

→ Can I use another sweetener instead of honey?

Yes, you can substitute with maple syrup or agave nectar for a different flavor.

→ Is there a nut-free version of this recipe?

You can replace almond flour with sunflower seed flour or a gluten-free all-purpose flour blend.

→ How do I know when the banana bread is done?

Insert a toothpick into the center of the bread; it should come out clean or with a few crumbs attached.

→ Can I add extras like nuts or chocolate chips?

Absolutely! Feel free to mix in 1/2 cup of nuts or chocolate chips for added flavor and texture.