The Best Gluten-Free Banana Bread: A 5-Star Recipe You’ll Love!

Craving a warm, comforting slice of banana bread but need it gluten-free? Look no further! This recipe isn’t just gluten-free; it’s hands down the *best* gluten-free banana bread you’ll ever bake. With over 200 five-star reviews, this tried-and-true recipe consistently delivers a perfectly moist loaf with an incredible crumb and rich banana flavor that will have everyone asking for more. Say goodbye to dry, crumbly gluten-free baked goods and hello to your new favorite go-to quick bread.

Why This Gluten-Free Banana Bread Recipe Stands Out

Unbeatable Texture: Experience a super moist interior without any mushiness. This loaf bakes beautifully all the way through, resulting in an amazing, tender crumb that melts in your mouth.
Perfectly Balanced Taste: Enjoy the ideal sweetness complemented by a genuine banana flavor. For an extra layer of richness and crunch, feel free to add walnuts or pecans!
Effortless to Make: This recipe is incredibly easy to follow, perfect for bakers of all skill levels. Plus, it’s a fantastic make-ahead option, saving you time.
Gluten-Free Flour Recommendations: This recipe excels with high-quality gluten-free flour blends that contain xanthan gum. Brands like King Arthur Flour and Bob’s Red Mill are highly recommended for consistent, delicious results.
Crucial Top Tip: Precision matters with bananas! Measuring exactly 1 cup of mashed ripe bananas is key to achieving the perfect moisture and texture in this delightful loaf.
A Family Favorite: Absolutely! Based on a cherished family recipe, this has been my personal go-to for years, consistently earning rave reviews from family and friends alike.

xoxo erin

Overhead shot of gluten-free banana bread on a wire rack, freshly baked

What Our Bakers Are Saying:

From Kathy: “When Erin says it’s the best gluten-free banana bread, she is not joking or exaggerating! Finally, finally, a gluten-free banana bread that tastes like *real* banana bread. We all love it, and I am making it constantly! The consistency and taste are exactly what banana bread should be. Sorry, sounds like I’m going on and on, but really… blown away!”

Join 433 more happy bakers!

Essential Ingredients for the Perfect Gluten-Free Banana Bread

Overhead shot of ingredients needed for gluten-free banana bread laid out on a table

Crafting exceptional gluten-free banana bread starts with understanding your ingredients. Below are key notes on what you’ll need to achieve that perfect taste and texture. For precise measurements, be sure to jump to the full recipe card.

Gluten-Free Flour Blend: The foundation of this delicious bread! I highly recommend using a high-quality, “measure-for-measure” gluten-free flour blend, especially one that already contains xanthan gum. Xanthan gum is crucial in gluten-free baking as it helps provide structure and elasticity that gluten typically offers. My top choices for reliable results in all my baked goods include King Arthur Gluten-Free Measure for Measure Flour.
Almond Flour: This special ingredient is my secret for enhancing both the texture and the browning of the banana bread. Just a touch of almond flour contributes to a wonderfully tender crumb and a beautiful golden crust. It’s the same trick I use in my famous gluten-free chocolate chip cookies! If you have a nut allergy, don’t worry! You can easily substitute the almond flour with an equal amount of your chosen gluten-free all-purpose flour blend to make this recipe completely nut-free.

Another overhead shot of ingredients needed for gluten-free banana bread, focusing on wet ingredients

Bananas: The star of the show! For the richest flavor and best moisture, it’s absolutely essential to use very ripe bananas. Look for bananas with plenty of dark spots or even ones that are almost entirely brown. The riper they are, the sweeter and more flavorful your banana bread will be. Also, for optimal consistency, always measure your mashed bananas accurately; this recipe specifically calls for 1 cup.
Shortening: While butter offers a delightful flavor, shortening is truly what gives this banana bread its signature irresistible crumb and tender texture. I personally use organic palm shortening for a more sustainable choice, but traditional Crisco, as my Mom used, works perfectly. If shortening isn’t an option, unsalted butter can be used, though it will slightly alter the crumb, but the taste will still be delicious.
Milk: A small amount of milk, typically just a few tablespoons, is added to ensure this banana bread stays incredibly moist. You can use any type of milk you prefer—dairy or non-dairy (like almond milk or oat milk) will work wonderfully, making this recipe adaptable to various dietary needs.
Exciting Mix-Ins! This gluten-free banana bread recipe is a fantastic canvas for creativity! Feel free to customize your loaf with your favorite additions. The possibilities are truly endless, from sweet chocolate chips to crunchy nuts or juicy berries. You can incorporate up to 1/2 cup of any mix-in you desire.

Overhead shot of bananas at different stages of ripeness, highlighting very ripe ones for banana bread

Looking for more delicious gluten-free banana-inspired recipes? Don’t miss this delightful gluten-free banana cake, fluffy gluten-free banana muffins, wholesome banana pancakes, creamy gluten-free banana pudding, and unique oat flour banana muffins!

Baking Guide: How to Make Gluten-Free Banana Bread That’s Perfectly Moist

Making truly delicious gluten-free banana bread is simpler than you think! Follow these detailed steps to ensure a perfect loaf every time. Precision in preparation and understanding each stage will lead to baking success.

Dry ingredients for banana bread whisked together in a glass bowl

Step 1: Prepare Your Dry Ingredients. Begin by thoroughly whisking together your gluten-free all-purpose flour blend, almond flour, baking powder, baking soda, and salt in a medium bowl. This crucial step ensures that all the leavening agents and flavorings are evenly distributed throughout the dry mixture, which is vital for an even rise and consistent texture in your finished bread.

Mashed banana in a gold measuring cup on a marble background

Step 2: Measure Your Bananas Precisely. In a separate bowl, mash your very ripe bananas until smooth. Then, measure out exactly 1 cup of mashed bananas. This is a critical step for achieving the perfect moisture and crumb in your banana bread. Using too little can result in a dry loaf, while too much can make it overly dense or mushy. Typically, 1 cup of mashed banana comes from about 2 to 3 medium-sized, overripe bananas.

Pro Tip: Double Up! This recipe is fantastic for doubling. If you have about 5 over-ripe bananas on hand, don’t hesitate to make two loaves! Each loaf uses approximately 2 1/2 bananas, so doubling is a great way to use up extra fruit, and trust me, nobody in my house ever complains when there are two loaves of this delicious bread available!

Freshly baked gluten-free banana bread, cooling

Step 3: Cream Wet Ingredients. In a large mixing bowl, combine the shortening and granulated sugar. Using an electric mixer (either a stand mixer or a hand mixer), beat these ingredients together until the mixture becomes light and fluffy, usually about 2-3 minutes. This aeration process is key to a tender final product.
Step 4: Incorporate Eggs and Flavor. Add the eggs, a teaspoon of vanilla extract, and your chosen milk (almond milk or regular milk) to the creamed shortening and sugar. Continue to beat for another 1-2 minutes until everything is thoroughly combined and the mixture appears light and smooth. Remember to scrape down the sides and bottom of the bowl halfway through to ensure all ingredients are fully incorporated.

Step-by-step photos of how to make gluten-free banana bread batter, showing wet and dry ingredients combined

Step 5: Combine Wet and Dry Alternately. Begin by adding half of your whisked dry ingredients to the wet mixture. Mix until just combined. Next, add half of the mashed bananas and mix again. Repeat this process with the remaining dry ingredients and bananas. Adding the wet and dry ingredients alternately helps the batter hydrate more evenly, preventing overmixing and ensuring a smooth, consistent texture. Once the last additions are in, scrape down the sides and bottom of the mixer one last time and mix for about 15-20 seconds until the batter is very smooth.
Step 6: Fold in Mix-Ins. If you’re using any optional mix-ins like chocolate chips, nuts, or blueberries, gently fold them into the batter with a rubber spatula. Be careful not to overmix at this stage; just enough to distribute them evenly.

Bread batter spread into a glass loaf baking dish and a loaf after baking

Step 7: Bake to Golden Perfection. Pour the prepared batter into your greased 9×5-inch loaf pan, smoothing the top with your spatula. Bake in a preheated oven (350°F or 175°C) for 50-60 minutes. The banana bread is ready when a toothpick inserted into the center comes out clean, indicating it’s cooked all the way through.
Step 8: Cool and Enjoy. Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. This allows the bread to set and makes it easier to remove without breaking. After 10 minutes, carefully transfer the loaf from the pan to a wire rack to cool completely. While it’s tempting to slice into it immediately, allowing it to cool fully improves its texture and makes for cleaner slices.

Storing and Freezing Your Banana Bread for Freshness

Ensuring your delicious gluten-free banana bread stays fresh and moist for as long as possible is easy with these simple storage tips:

To Store: Once your banana bread has completely cooled to room temperature, wrap it tightly in plastic wrap. This prevents it from drying out. Store the wrapped loaf at room temperature, where it will remain wonderfully fresh and moist for up to 3 days. For longer storage in the fridge, it can last for up to a week.
To Freeze: For extended enjoyment, this banana bread freezes beautifully. To freeze an unsliced, whole loaf, first wrap it thoroughly in plastic wrap, then place it inside a freezer-safe ziploc bag or an airtight container. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, simply thaw the banana bread to room temperature before slicing and serving. You can also freeze individual slices for quick grab-and-go treats!

Delicious Mix-In Ideas for Your Banana Bread

This gluten-free banana bread serves as an excellent base recipe, perfect on its own as a classic loaf, or customized with your favorite mix-ins! Experiment with different flavors to make each batch unique. You can add up to 1/2 cup of any of the following:

Chocolate Chips: A timeless favorite! Whether semi-sweet, dark, or milk chocolate, they add pockets of gooey sweetness.
Chopped Walnuts: For a classic combination, walnuts add a lovely crunch and earthy flavor that pairs perfectly with banana.
Chopped Pecans: Similar to walnuts, pecans offer a slightly buttery and sweeter nuttiness, enhancing the bread’s richness.
Blueberries: Fresh or frozen blueberries burst with juicy flavor and add a touch of tartness, creating a delightful contrast.
Coconut Flakes: For a tropical twist, toasted or untoasted coconut flakes can add wonderful texture and a hint of exotic sweetness.
Dried Cranberries or Raisins: Add a chewy texture and a sweet-tart tang.
Spices: A pinch of cinnamon, nutmeg, or allspice can deepen the warm flavors of the banana bread.

Feel free to combine a couple of these options, for example, chocolate chips with walnuts, or blueberries with a hint of cinnamon, to create your signature gluten-free banana bread!

Frequently Asked Questions

Can I make this gluten-free banana bread dairy-free?

Absolutely! This recipe is inherently easy to adapt for dairy-free diets. Since shortening is naturally dairy-free, the main consideration is your choice of milk. Simply use your preferred dairy-free milk alternative, such as almond milk, oat milk, or soy milk, and your banana bread will be wonderfully dairy-free without compromising on taste or texture.

I have a nut allergy! What can I use instead of the almond flour?

No problem at all! You can easily make this recipe completely nut-free. Just replace the 1/2 cup of almond flour with an additional 1/2 cup of your chosen gluten-free measure-for-measure flour blend. Additionally, ensure you use a nut-free milk alternative, such as regular dairy milk or oat milk, in place of almond milk to avoid any nut-related ingredients.

What can I use instead of the shortening?

While I believe the unique crumb and incredibly moist texture of this banana bread are best achieved with shortening (I recommend sustainably sourced organic palm shortening), you do have an alternative. If you prefer not to use shortening, you can substitute it with an equal amount of unsalted butter. Be aware that using butter will result in a slightly different crumb structure compared to shortening, but the banana bread will still be wonderfully delicious and enjoyable!

More Gluten-Free Quick Breads to Try

If you love the ease and deliciousness of this banana bread, you’ll surely enjoy these other gluten-free quick bread recipes:

Gluten-Free Pumpkin Bread: A fall favorite bursting with spice and warmth.
Gluten-Free Applesauce Bread: Moist and flavorful, perfect for any time of year.
Gluten-Free Zucchini Bread: A fantastic way to use up garden zucchini!
Oat Flour Banana Bread: A wholesome twist on the classic, made with naturally gluten-free oat flour.
Gluten-Free Orange Cranberry Bread: Bright, zesty, and perfect for holidays or a refreshing snack.

Close up of sliced gluten-free banana bread

5 from 229 votes

Gluten-Free Banana Bread (5-Star Recipe!)

Author Erin Collins

Prep Time 15

Cook Time 1

Total Time 1 15

Servings 12 slices

With over 200 5-star reviews, this gluten-free banana bread is incredibly moist with the perfect crumb and texture! It bakes evenly and turns out reliably delicious every single time.

You only need 2-3 perfectly overripe bananas (1 cup) to create this masterpiece! My top tip is to always measure the amount of mashed bananas precisely for the best texture.

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Ingredients

Dry Ingredients:

1 cup gluten-free measure-for-measure flour blend (containing xanthan gum)
1/2 cup almond flour (see notes for nut-free option)
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt

Other Ingredients:

1/3 cup shortening (organic palm shortening recommended, see notes for butter option)
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 tablespoons almond milk or regular dairy milk / other dairy-free milk
1 cup mashed ripe banana (about 2-3 very ripe bananas)
1/2 cup chopped walnuts (or pecans, blueberries, chocolate chips – optional mix-ins)

Instructions

Preheat your oven to 350°F (175°C). Lightly spray a 9×5-inch loaf pan with cooking spray.
In a medium bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, and salt until well combined. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the shortening and granulated sugar on medium speed until the mixture is light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract and milk. Continue to beat for 1-2 minutes until the mixture is light and well-combined, scraping the bowl once more.
Add half of the dry ingredients to the wet ingredients and mix on low speed until just combined. Next, add half of the mashed bananas and mix. Repeat this process with the remaining dry ingredients and bananas, mixing until just combined and the batter is smooth. Avoid overmixing.
If using, gently fold in your chopped walnuts, pecans, blueberries, or chocolate chips with a rubber spatula until evenly distributed.
Pour the batter into your prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean.
Remove the banana bread from the oven and let it cool in the pan for 5-10 minutes. Then, carefully remove the loaf from the pan and transfer it to a wire rack to cool completely before slicing and serving.

Notes

Bananas: For the best flavor and texture, use very ripe bananas (with plenty of brown spots). Mash them up and measure exactly 1 cup. It’s important to use precisely 1 cup of mashed bananas for the right moisture and crumb.

Double the recipe: This recipe scales beautifully! Each loaf requires approximately 2 1/2 medium overripe bananas (or 1 cup mashed). If you have 5 or more overripe bananas, feel free to bake two loaves—you won’t regret it!

Make it nut-free: To accommodate a nut allergy, swap the 1/2 cup of almond flour for an additional 1/2 cup of your preferred gluten-free measure-for-measure flour. Also, use regular dairy milk or oat milk instead of almond milk.

Make it dairy-free: This recipe is easily made dairy-free. Shortening is naturally dairy-free, so simply ensure you use a dairy-free milk alternative (like almond, oat, or soy milk).

Shortening alternatives: While shortening is key for the unique crumb, you can use unsalted butter if preferred. Note that the texture may be slightly different but still delicious.

To Store: Store any leftover, completely cooled banana bread tightly wrapped in plastic wrap at room temperature for up to 3 days, or in the refrigerator for up to a week.

To Freeze: For longer storage, freeze the unsliced, whole loaf. Wrap it tightly in plastic wrap, then place it in a freezer-safe ziploc bag. Thaw to room temperature before serving.

Nutrition

Irresistible Gluten-Free Banana Bread