Gluten Free Banana Bread Recipe

This gluten free banana bread recipe creates a moist, tender loaf packed with sweet ripe banana flavor and simple pantry ingredients. Made with gluten-free flour, eggs, oil, and ripe bananas, this beginner-friendly banana bread is cozy, reliable, and easy to customize with chocolate chips, walnuts, or blueberries.

Print Pin

Course: Breakfast

Cuisine: American

Prep Time: 10

Cook Time: 55

Total Time: 1 5

Servings: slices

Calories: 210kcal

Author: Lucy

Cost: $6

Equipment

mixing bowl
Fork for mashing bananas
Whisk
Spatula
9x5-inch loaf pan
Wire cooling rack

Ingredients

3 medium very ripe bananas, mashed
1 3/4 cups 1:1 gluten-free baking flour
2 large eggs
1/2 cup brown sugar
1/3 cup neutral oil
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
1 tsp cinnamon

Instructions

Preheat the oven to 350°F and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large bowl, mash the ripe bananas with a fork until mostly smooth.
Whisk in the eggs, oil, brown sugar, and vanilla extract until fully combined.
In a separate bowl, stir together the gluten-free flour, baking soda, salt, and cinnamon.
Fold the dry ingredients into the wet ingredients gently until no dry flour remains. Do not overmix.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out mostly clean.
Cool the bread in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use very ripe bananas with brown spots for the best flavor and moisture. Avoid overmixing the batter to keep the loaf tender. Let the bread cool completely before slicing for cleaner cuts. Store tightly wrapped at room temperature for up to 2 days or freeze slices individually for longer storage.

Nutrition