Is there anything more comforting than a slice of warm, moist gluten free banana bread with your morning coffee? This insanely good, guilt free delight turns those spotty ripe bananas on your counter into a soft, naturally sweet loaf that feels like a treat but fits easily into a healthier routine. I love that it comes together in one bowl with simple, gluten free pantry staples, so you can whip it up on a busy weekday or as a cozy weekend baking project.
Whether you’re avoiding gluten for health reasons or just looking for a lighter, feel good snack, this homemade banana bread is incredibly versatile: enjoy it plain, studded with dark chocolate chips, or topped with your favorite nut butter. By the time it comes out of the oven, golden and fragrant, you’ll have a bakery style gluten free banana bread that’s perfect for breakfast, an after school snack, or sharing with friends and family.
Key Benefits of Gluten Free Banana Bread
When you bake this gluten free banana bread, you’re not just making a quick loaf—you’re creating a cozy, feel good treat that fits easily into everyday life. Here’s why this recipe stands out:
Naturally gluten free and worry free
Made with a dependable gluten free flour blend, this loaf is a safe option for anyone avoiding gluten while still delivering all the comfort of classic banana bread.
Insanely moist, soft, and bakery worthy
Very ripe bananas, a touch of healthy fat, and a gentle mixing method give you a super moist gluten free banana bread with a tender crumb—no dry, crumbly slices here.
Guilt free without feeling “diet”
The loaf leans on natural sweetness from bananas and offers options for lighter sugars and better-for-you fats, so you get a healthier gluten free banana bread that still tastes indulgent.
Easy one bowl recipe, minimal cleanup
Everything comes together in a single bowl with simple, accessible ingredients. No mixer, no fussy steps—just an easy gluten free banana bread recipe you can rely on, even on busy days.
Customizable to your tastes and needs
Keep it simple, or stir in chocolate chips, nuts, or warm spices. You can easily make it dairy free, nut free, or even vegan with a few straightforward swaps.
Perfect for breakfast, snacks, and meal prep
This guilt free banana bread is just as good fresh from the oven as it is sliced and frozen for later. It packs beautifully into lunchboxes, pairs with coffee or tea, and makes a comforting snack any time of day.
Ingredients for Gluten Free Banana Bread
This insanely good, gluten free banana bread uses simple pantry staples and a few smart swaps to keep it moist, flavorful, and guilt free. Here’s exactly what you’ll need for one standard 9×5-inch loaf.
Wet ingredients
3 large very ripe bananas, mashed (about 1¼ cups / 300 g)
The spottier they are, the sweeter and more moist your banana bread will be.
2 large eggs, at room temperature
Help the loaf rise and stay soft; bring them out of the fridge 15–20 minutes ahead if you can.
⅓ cup (80 ml) melted coconut oil or neutral oil
Adds richness and keeps this gluten free banana bread tender without butter.
⅓–½ cup (70–100 g) coconut sugar or light brown sugar
Use ⅓ cup for a lightly sweet, healthier loaf or ½ cup for a more dessert-like version.
1 teaspoon pure vanilla extract
Rounds out the banana flavor with a cozy bakery style aroma.
Dry ingredients
1½ cups (180 g) gluten free all purpose flour blend (with xanthan gum)
Choose a reliable 1:1 gluten free flour; this is the backbone of your loaf.
½ cup (50 g) almond flour or fine oat flour
Adds extra moisture and a tender crumb, helping your gluten free banana bread stay soft.
1 teaspoon baking powder
½ teaspoon baking soda
This duo gives the loaf a gentle rise and prevents it from turning dense.
½ teaspoon fine sea salt
Balances the sweetness and boosts flavor.
1–1½ teaspoons ground cinnamon (optional but recommended)
For a warm, cozy spice note that pairs perfectly with banana.
Optional add-ins
Pick one or mix and match to make this loaf your own:
½ cup (85 g) dark chocolate chips
For a more indulgent yet still feel good banana bread; use dairy free chips if needed.
½ cup (60 g) chopped walnuts or pecans
Add crunch, healthy fats, and classic banana bread flavor.
2 tablespoons rolled oats or crushed nuts for topping
Sprinkled on before baking, they give a rustic, bakery style finish.
Before you start
Make sure your bananas are very ripe—mostly brown and soft—for natural sweetness and a moist crumb.
Spoon and level your gluten free flour (or weigh it) to avoid packing in too much and drying out the loaf.
If your batter looks overly thick after mixing, you can stir in 1–2 tablespoons of milk (regular or dairy free) to loosen it slightly before baking.
Instructions for Gluten Free Banana Bread
Follow these simple steps for an easy, one bowl gluten free banana bread that comes out moist and golden every time.
Prep your pan and oven
Preheat your oven to 350°F (180°C).
Lightly grease a 9×5-inch loaf pan and line it with parchment paper, letting a little overhang on the long sides. This makes it easy to lift out your gluten free banana bread once it’s baked.
Mash the bananas
In a large mixing bowl, add the very ripe bananas.
Mash them with a fork or potato masher until mostly smooth with just a few small lumps.
You want about 1¼ cups (300 g) of mashed banana; this is what keeps the loaf naturally sweet and wonderfully moist.
Whisk in the wet ingredients
To the mashed bananas, add the eggs, melted coconut oil (or neutral oil), sugar, and vanilla extract.
Whisk until the mixture looks smooth and slightly glossy.
At this stage you should have a unified, pourable base—this is the heart of your guilt free banana bread.
Add the dry ingredients
Sprinkle the gluten free flour blend, almond or oat flour, baking powder, baking soda, salt, and cinnamon evenly over the wet mixture.
Using a spatula, gently fold everything together just until you no longer see visible streaks of dry flour.
Avoid vigorous stirring. Overmixing is the fastest way to turn a moist gluten free banana bread into a dense one.
Fold in your add-ins
If using chocolate chips, nuts, or other add-ins, scatter them over the batter.
Fold them in with a few light strokes so they’re evenly distributed.
The batter should be thick but scoopable; if it feels extremely stiff, you can stir in 1–2 tablespoons of milk (regular or dairy free) to loosen it slightly.
Fill the pan and add toppings
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
For a bakery style finish, sprinkle a few extra chocolate chips, chopped nuts, or oats on top.
Gently tap the pan on the counter once or twice to release any large air bubbles.
Bake until risen and golden
Place the pan on the middle rack and bake for 50–60 minutes.
Check from the 45-minute mark onward: the top should be deeply golden and a toothpick inserted in the center should come out mostly clean, with just a few moist crumbs (melted chocolate is fine).
If the top is browning too quickly while the center is still underdone, loosely tent the loaf with foil and continue baking.
Cool for the perfect slice
Let the bread cool in the pan for 10–15 minutes. This helps it set so it doesn’t break when you remove it.
Use the parchment overhang to lift the loaf onto a wire rack, then cool completely before slicing.
It’s tempting to cut in right away, but giving your easy gluten free banana bread time to rest makes the texture even softer and the slices neater.
Once cooled, slice and enjoy your insanely good, guilt free delight as a cozy breakfast, snack, or dessert—this homemade loaf is designed to feel indulgent while still fitting into a balanced routine.
Pro Tips and Variations for Gluten Free Banana Bread
Think of this gluten free banana bread as your base recipe—the starting point for endless cozy, bakery style loaves. These tips and swaps will help you nail the texture every time and adapt it to different diets and tastes.
Pro tips for super moist gluten free banana bread
Use very ripe bananas
The darker and spottier, the better. Under-ripe bananas won’t give the same sweetness or moisture, and your loaf can taste bland or dry.
Measure your gluten free flour correctly
Spoon the flour into your measuring cup and level it off, or use a scale if you have one. Packed flour is the number one reason gluten free banana bread turns dense.
Don’t overmix the batter
Once you add the dry ingredients, gently fold just until they disappear. Overmixing knocks out air and makes the loaf heavy instead of soft and fluffy.
Check for doneness the right way
Ovens vary, so start checking early. Insert a toothpick in the center: you’re looking for a few moist crumbs, not wet batter. If the top is browning too fast, tent with foil and keep baking.
Cool before slicing
It’s tempting to cut into warm banana bread, but giving it time to cool on a wire rack helps the crumb set, so you get neat, bakery style slices instead of crumbling pieces.
Easy variations to match your needs
Dairy free gluten free banana bread
Use coconut oil or a neutral plant-based oil.
Choose dairy free chocolate chips and non dairy milk if you thin the batter.
This keeps the loaf rich and moist while staying fully dairy free.
Vegan friendly version
Replace each egg with a “flax egg” (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and rested until thick).
Stick to plant-based milk and dairy free chocolate chips.
Expect a slightly denser, still super moist banana bread that’s completely egg free.
Nut free variation
Skip the walnuts or pecans and any nut topping.
If your gluten free flour blend is nut free, you can swap the almond flour for fine oat flour.
This keeps the crumb tender while making the loaf safe for nut-free households.
Lighter, “guilt free” sweetness
Use the lower amount of sugar and rely more on very ripe bananas for natural sweetness.
Swap brown sugar for coconut sugar or a similar unrefined option.
You still get a soft, comforting loaf with a slightly more wholesome profile.
Flavor twists to keep things fun
Chocolate chip banana bread
Fold in dark chocolate chips and sprinkle a few on top for an indulgent but still feel good treat.
Cinnamon walnut banana bread
Add extra cinnamon and chopped walnuts for a classic, cozy flavor and a bit of crunch.
Berry burst banana bread
Gently fold in a handful of fresh or frozen berries (no need to thaw) for pops of fruity sweetness.
Mini loaves or muffins
Turn the batter into mini loaves or muffins for quicker baking and easy portioning. Reduce the baking time and check early—smaller sizes bake much faster than a full loaf.
With these pro tips and variations, you can adapt this easy gluten free banana bread recipe to almost any preference—keeping every loaf insanely good, reliably moist, and perfectly tailored to the people you’re serving.
Serving Suggestions for Gluten Free Banana Bread
One of the best things about this gluten free banana bread is how many ways you can enjoy it throughout the day. A single loaf easily shifts from cozy breakfast to satisfying snack or simple dessert.
For breakfast or brunch
Turn your banana bread into a feel good, balanced breakfast:
Warm with a spread
Toast a slice lightly and add a thin layer of almond butter, peanut butter, or dairy free spread.
Finish with a drizzle of honey or maple syrup for a naturally sweet start to the day.
With yogurt and fruit
Serve a slice alongside Greek yogurt or coconut yogurt.
Add fresh berries, sliced banana, or a sprinkle of granola for extra texture and color.
Brunch platter idea
Cut the loaf into thick slices and arrange on a board with fresh fruit, cheese, and nuts.
Pair with hot coffee or tea for an easy, crowd-pleasing gluten free brunch option.
As a snack or on-the-go treat
This guilt free banana bread makes smart, satisfying snacks when you need something quick.
Lunchbox friendly
Slice the cooled loaf and wrap individual pieces in parchment for grab-and-go snacks.
Ideal for school, work, or an afternoon pick-me-up.
Coffee break snack
Enjoy a small slice with your mid-morning or afternoon coffee.
The moist crumb and gentle sweetness make it feel indulgent without being heavy.
Frozen “snack stash”
Freeze slices in a single layer, then store in a bag or container.
Reheat in the microwave or toaster for a warm, gluten free banana bread treat whenever cravings hit.
As a simple dessert
With a few tiny upgrades, this loaf becomes an easy dessert that still fits a more balanced routine.
Warm and topped
Gently warm a slice and top with a scoop of vanilla ice cream or a spoonful of whipped cream.
Add a pinch of cinnamon or a few chocolate chips for a bakery style finish.
Dessert plate for guests
Cut the loaf into smaller pieces and serve on a platter with fresh fruit and dark chocolate squares.
Perfect when you want a light, homemade dessert that works for guests avoiding gluten.
Presentation tips
A few simple touches make your homemade banana bread look as good as it tastes:
Slice with a sharp serrated knife once the loaf is completely cool to keep the crumb neat.
Serve on a wooden board or simple white plate to let the golden crust stand out.
Add a dusting of ground cinnamon or a few banana slices on the side for a cozy, café-style feel.
With these serving ideas, your insanely good gluten free banana bread can shine at any moment of the day—whether you enjoy it as a warm breakfast slice, a quick snack, or a relaxed dessert shared with friends and family.
Conclusion
This gluten free banana bread is the kind of recipe you keep coming back to—simple to make, reliably moist, and easy to adapt to whatever you have in the kitchen. With just one bowl, a few pantry staples, and those overripe bananas on your counter, you get a cozy loaf that feels indulgent while still fitting into a more balanced, guilt free routine.
Whether you bake it plain, add chocolate chips, or load it up with nuts and warm spices, this easy gluten free banana bread recipe works for busy weekdays, relaxed weekends, and everything in between. It’s just as at home on a brunch table as it is in a lunchbox or next to your afternoon coffee.
Once you’ve tried it, make a note of your favorite twists—dairy free, nut free, extra cinnamon—and keep them for next time. Gluten free baking can feel intimidating at first, but with a dependable, family-friendly loaf like this, you’ll see how straightforward (and rewarding) it can be.
Explore more irresistible bread recipes you won’t want to miss:
Brazilian Cheese Bread
Gluten Free Bread Pudding
Gluten Free Banana Bread insanely good guilt free delight
Ingredients
- This insanely good gluten free banana bread uses simple pantry staples and a few smart swaps to keep it moist, flavorful, and guilt free. Here’s exactly what you’ll need for one standard 9×5-inch loaf.
Wet ingredients
- 3 large very ripe bananas mashed (about 1¼ cups / 300 g)
- The spottier they are the sweeter and more moist your banana bread will be.
- 2 large eggs at room temperature
- Help the loaf rise and stay soft; bring them out of the fridge 15–20 minutes ahead if you can.
- ⅓ cup 80 ml melted coconut oil or neutral oil
- Adds richness and keeps this gluten free banana bread tender without butter.
- ⅓ –½ cup 70–100 g coconut sugar or light brown sugar
- Use ⅓ cup for a lightly sweet healthier loaf or ½ cup for a more dessert-like version.
- 1 teaspoon pure vanilla extract
- Rounds out the banana flavor with a cozy bakery style aroma.
Dry ingredients
- 1½ cups 180 g gluten free all purpose flour blend (with xanthan gum)
- Choose a reliable 1:1 gluten free flour; this is the backbone of your loaf.
- ½ cup 50 g almond flour or fine oat flour
- Adds extra moisture and a tender crumb helping your gluten free banana bread stay soft.
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- This duo gives the loaf a gentle rise and prevents it from turning dense.
- ½ teaspoon fine sea salt
- Balances the sweetness and boosts flavor.
- 1 –1½ teaspoons ground cinnamon optional but recommended
- For a warm cozy spice note that pairs perfectly with banana.
Optional add-ins
- Pick one or mix and match to make this loaf your own:
- ½ cup 85 g dark chocolate chips
- For a more indulgent yet still feel good banana bread; use dairy free chips if needed.
- ½ cup 60 g chopped walnuts or pecans
- Add crunch healthy fats, and classic banana bread flavor.
- 2 tablespoons rolled oats or crushed nuts for topping
- Sprinkled on before baking they give a rustic, bakery style finish.
Before you start
- Make sure your bananas are very ripe—mostly brown and soft—for natural sweetness and a moist crumb.
- Spoon and level your gluten free flour or weigh it to avoid packing in too much and drying out the loaf.
- If your batter looks overly thick after mixing you can stir in 1–2 tablespoons of milk (regular or dairy free) to loosen it slightly before baking.
Instructions
- Follow these simple steps for an easy, one bowl gluten free banana bread that comes out moist and golden every time.
Prep your pan and oven
- Preheat your oven to 350°F (180°C).
- Lightly grease a 9×5-inch loaf pan and line it with parchment paper, letting a little overhang on the long sides. This makes it easy to lift out your gluten free banana bread once it’s baked.
Mash the bananas
- In a large mixing bowl, add the very ripe bananas.
- Mash them with a fork or potato masher until mostly smooth with just a few small lumps.
- You want about 1¼ cups (300 g) of mashed banana; this is what keeps the loaf naturally sweet and wonderfully moist.
Whisk in the wet ingredients
- To the mashed bananas, add the eggs, melted coconut oil (or neutral oil), sugar, and vanilla extract.
- Whisk until the mixture looks smooth and slightly glossy.
- At this stage you should have a unified, pourable base—this is the heart of your guilt free banana bread.
Add the dry ingredients
- Sprinkle the gluten free flour blend, almond or oat flour, baking powder, baking soda, salt, and cinnamon evenly over the wet mixture.
- Using a spatula, gently fold everything together just until you no longer see visible streaks of dry flour.
- Avoid vigorous stirring. Overmixing is the fastest way to turn a moist gluten free banana bread into a dense one.
Fold in your add-ins
- If using chocolate chips, nuts, or other add-ins, scatter them over the batter.
- Fold them in with a few light strokes so they’re evenly distributed.
- The batter should be thick but scoopable; if it feels extremely stiff, you can stir in 1–2 tablespoons of milk (regular or dairy free) to loosen it slightly.
Fill the pan and add toppings
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- For a bakery style finish, sprinkle a few extra chocolate chips, chopped nuts, or oats on top.
- Gently tap the pan on the counter once or twice to release any large air bubbles.
Bake until risen and golden
- Place the pan on the middle rack and bake for 50–60 minutes.
- Check from the 45-minute mark onward: the top should be deeply golden and a toothpick inserted in the center should come out mostly clean, with just a few moist crumbs (melted chocolate is fine).
- If the top is browning too quickly while the center is still underdone, loosely tent the loaf with foil and continue baking.
Cool for the perfect slice
- Let the bread cool in the pan for 10–15 minutes. This helps it set so it doesn’t break when you remove it.
- Use the parchment overhang to lift the loaf onto a wire rack, then cool completely before slicing.
- It’s tempting to cut in right away, but giving your easy gluten free banana bread time to rest makes the texture even softer and the slices neater.
- Once cooled, slice and enjoy your insanely good, guilt free delight as a cozy breakfast, snack, or dessert—this homemade loaf is designed to feel indulgent while still fitting into a balanced routine.
Notes
Nutrition Information (per serving – approx.)
- Calories: 230 kcal
- Total Fat: 9 g
- Saturated Fat: 4 g
- Carbohydrates: 34 g
- Dietary Fiber: 3 g
- Sugars: 15 g
- Protein: 4 g
- Sodium: 210 mg
FAQs
Can I make this gluten free banana bread dairy free?
Yes. This recipe is naturally easy to adapt for a dairy free lifestyle:
Use coconut oil or a neutral plant-based oil instead of butter.
Choose dairy free chocolate chips if you’re adding them.
If you need to thin the batter, use oat milk, almond milk, or any non dairy milk.
You’ll still get a super moist gluten free banana bread with a soft, tender crumb.
Can I make this banana bread egg free or vegan?
You can turn this into a vegan friendly banana bread with a couple of swaps:
Replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested until thick and gel-like).
Use plant-based milk and oil instead of butter, and choose dairy free chocolate chips.
The texture will be slightly denser than the original, but still moist, sliceable, and perfect for breakfast or snacks.
What kind of gluten free flour works best?
For the most reliable results, use a gluten free all purpose flour blend that is labeled “1:1” or “cup-for-cup” and already contains xanthan gum. These blends are designed to mimic regular wheat flour and help your loaf rise properly.
If your blend does not have xanthan gum, the bread may crumble more easily. You can add a small pinch (about ¼ teaspoon) to help the structure, but avoid adding too much or the texture can become gummy.
Why did my gluten free banana bread turn dense or gummy?
A few common issues can affect the texture:
Too much flour: Packed measuring cups can easily add extra flour and dry out the batter. Spoon and level your flour or weigh it.
Not enough baking time: If the center is underbaked, it can feel gummy. Keep baking until a toothpick inserted into the middle comes out with just a few moist crumbs.
Overmixing: Stirring too much after adding the dry ingredients can deflate the batter and create a heavy loaf. Fold gently just until the flour disappears.
Bananas not ripe enough: Very ripe, spotty bananas add moisture and sweetness; underripe ones can make the loaf dry and bland.
How do I store this banana bread and how long does it last?
To keep your easy gluten free banana bread moist and fresh:
Let it cool completely.
Store slices in an airtight container at room temperature for 1–2 days.
For longer storage, keep the container in the fridge for up to 5 days.
If you refrigerate it, warm a slice briefly in the microwave or toaster to bring back that soft, fresh-from-the-oven feel.
Can I freeze gluten free banana bread?
Yes, this loaf freezes very well and is perfect for make-ahead snacks:
Let the bread cool completely.
Slice it and place the slices in a single layer on a tray to freeze.
Once firm, transfer the slices to a freezer-safe bag or container, removing as much air as possible.
Frozen gluten free banana bread keeps well for about 2–3 months. Reheat slices in the microwave or toaster until just warm for an instant, guilt free treat.
Can I reduce the sugar to make it more “guilt free”?
You can safely reduce the sugar to suit your taste:
Use the lower end of the sugar range in the recipe and rely on very ripe bananas for extra natural sweetness.
Choose coconut sugar or a similar unrefined sweetener if you prefer.
Keep in mind that sugar also affects moisture and browning, so reducing it too much may make the loaf slightly less golden and a bit less moist—but it will still be a delicious, healthier gluten free banana bread.