Yesterday I made this gluten-free banana bread for my husband, and it turned out so moist and delicious that I had to share it. It’s an easy one-bowl recipe, and you’d never guess it was gluten-free!
We’ve been making a few changes at home for health reasons, including trying to eat gluten-free. I’ll admit, we were a little hesitant. The gluten-free breads and baked goods we’d seen (even at gourmet bakeries) often looked dry, tiny, and unappetizing. But this banana bread is anything but!
It’s tender, cinnamon-y, and a lovely way to use up ripe bananas. I made it with brown rice flour, and it came out soft, moist, and delicious. So let’s get right into it…
Ingredients
- 4 ripe bananas, mashed (about 1½ cups)
- 2 large eggs
- ¼ cup melted butter, cooled
- 2 teaspoons pure vanilla extract (I probably use a little more!)
- 1⅔ cups gluten-free flour; I used brown rice flour.
- ½ cup coconut sugar, pure cane sugar, or brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon (I use heaping teaspoons because we like it cinnamon-y)
- Optional: ⅔ cup chocolate chips or chopped nuts, plus a few extra chocolate chips for the top
Instructions
- Heat the oven to 350°F. Line a 9-by-5-inch loaf pan with parchment paper.
- Mash the bananas in a large bowl. You should have about 1½ cups.
- Whisk in the eggs, vanilla, and cooled melted butter until combined.
- Add the gluten-free flour, sugar, baking soda, salt, and cinnamon. Stir until thoroughly combined. Fold in chocolate chips or nuts, if using.
- Pour the batter into the prepared loaf pan. Sprinkle a few extra chocolate chips on top, if you like.
- Bake on the center rack for 50–60 minutes, until the loaf has risen and the top is golden. If it’s browning too quickly, loosely cover it with foil. It’s done when a knife inserted in the center comes out clean, or the center reaches 165°F.
- Turn off the oven and leave the loaf inside for another 5–10 minutes. Remove it from the oven and let it cool in the pan for about 30 minutes before slicing.
Enjoy!
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A few easy variations
- Make it dairy-free: Use melted coconut oil instead of butter.
- Make it vegan: Replace the eggs with 2 tablespoons ground flaxseed mixed with 4 tablespoons water. Let it sit for about 15 minutes to thicken, then use it in place of the eggs. Use coconut oil instead of butter.
- Skip the added sugar: You can leave it out; ripe bananas add plenty of sweetness for some people. The loaf will be less sweet.
- Use dates for sweetness: Soak 4–5 pitted dates in hot water for 30 minutes, drain, then blend until smooth. Stir the date paste into the wet ingredients in place of the sugar. This will change the flavor and texture slightly.
A Note About the Flour
I tested this recipe with 1⅔ cups brown rice flour. A gluten-free all-purpose flour blend labeled “1:1” or “cup for cup” should work in the same amount.
I haven’t tested this recipe with almond flour or coconut flour, and they don’t always swap evenly because they absorb moisture differently. If you try one, you may need to experiment with the amount and texture. Coconut flour, in particular, can’t be substituted cup for cup.
Kelly’s Thoughts
I’ll be honest: I was a little skeptical about gluten-free banana bread after seeing so many gluten-free baked goods that looked dry or crumbly. But this loaf was such a happy surprise! It’s soft, moist, full of cinnamon, and really easy to make. I used brown rice flour, and the bananas helped make every slice delicious.
We’re trying some new things in our kitchen, and it’s nice to find a recipe that feels familiar and comforting. I’ll definitely be making this one again. I used chocolate chips, but next time I’ll try something different, like walnuts!
I hope you try it. If you do, let me know in the comments which flour you used and how your banana bread turned out. Did you add chocolate chips or nuts?
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The Best Gluten-Free Banana Bread
Ingredients
- 4 ripe bananas mashed (about 1½ cups)
- 2 large eggs
- ¼ cup melted butter cooled
- 2 teaspoons pure vanilla extract I probably use a little more!
- 1⅔ cups gluten-free flour. I used brown rice flour.
- ½ cup coconut sugar pure cane sugar, or brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon I use heaping teaspoons because we like it cinnamon-y
- Optional: ⅔ cup chocolate chips or chopped nuts plus a few extra chocolate chips for the top
Instructions
- Heat the oven to 350°F. Line a 9-by-5-inch loaf pan with parchment paper.
- Mash the bananas in a large bowl. You should have about 1½ cups.
- Whisk in the eggs, vanilla, and cooled melted butter until combined.
- Add the gluten-free flour, sugar, baking soda, salt, and cinnamon. Stir until thoroughly combined. Fold in chocolate chips or nuts, if using.
- Pour the batter into the prepared loaf pan. Sprinkle a few extra chocolate chips over the top if you like.
- Bake on the center rack for 50–60 minutes, until the loaf has risen and the top is golden. If it’s browning too quickly, loosely cover it with foil. It’s done when a knife inserted in the center comes out clean, or the center reaches 165°F.
- Turn off the oven and leave the loaf inside for another 5–10 minutes. Remove it from the oven and let it cool in the pan for about 30 minutes before slicing.
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