Gluten Free Banana Bread Recipe

The only gluten-free banana bread recipe you’ll ever need; a one bowl wonder! No mixer required for this super moist easy gluten-free banana bread. With a dairy-free option too.

We eat a lot of bananas in my home, but there is always a few that get a little too ripe for my kid’s liking. So what’s a mama to do?

This gluten-free banana bread recipe is a one bowl wonder that is super easy to make, you don’t even need a mixer.

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You can quickly whip up this super moist gluten-free banana bread in just three easy steps and with just a fork and a spoon.

The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup.

My husband, my youngest son, and I are all dairy-free, so I always try to include a dairy-free option to my gluten-free recipes.So, you too can enjoy a gluten-free and dairy-free banana bread.

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My favorite dairy-free products to bake with are almond and cashew milk and either coconut oil or Smart Ballance or Earth Balance butter.

Serving: 2 slice | Calories: 272 kcal | Carbohydrates: 45 g | Protein: 4 g | Fat: 9 g | Saturated Fat: 5 g | Cholesterol: 61 mg | Sodium: 223 mg | Potassium: 173 mg | Fiber: 3 g | Sugar: 24 g | Vitamin A: 325 IU | Vitamin C: 3.9 mg | Calcium: 26 mg | Iron: 1.1 mg

© MAMA KNOWS GLUTEN FREE. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe.This banana bread is a long-time reader and family favorite! This recipe has a few tricks so you get soft, moist, easy-to-slice and completely delicious gluten-free banana bread every time.

Starbucks Gluten Free Banana Bread Recipe

Is there anything better than a piece of warm banana bread slathered in butter? Dreamy. Everyone needs a go-to banana bread recipe!

Since going gluten-free I have tried a TON of banana bread recipes. Over the years I’ve decided my Mom’s recipe from growing up – tweaked to be made gluten-free – is my favorite tried-and-true banana bread recipe.

It is moist with the perfect amount of sweetness and banana flavor like traditional banana bread. Not to mention an ideal texture that is not crumbly, mushy or gummy like gluten-free baked goods can often be. This banana bread has moist crumbs

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Whenever I have brown bananas on my counter this is hands down my favorite thing to make! (Close 2nd is this gluten-free banana cake!)

This easy recipe is one of my favorite gluten-free breads of all time! If you love this bread be sure to try this gluten-Free pumpkin bread and this gluten-free zucchini bread. You also might like these banana pancakes or gluten-free banana muffins. Both recipes are made with the same gluten-free ingredients!

Note: A tub of palm shortening will keep at room temperature in your pantry for many months. I always keep a tub of it around to make this banana bread when we have brown bananas!

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This recipe also doubles great. The recipe takes about 2 1/2 bananas per loaf. So if you have 5 over-ripe bananas sitting around make two loaves! Nobody at my house complains when I do that!

This gluten-free banana bread is such a great base recipe! I love it a classic banana bread loaf, but if you want to add in mix-ins go for it! You can add 1/2 cup of the following:

MAKE IT DAIRY-FREE: Yes! Organic palm shortening is naturally dairy-free. Use almond milk for the milk and this banana bread will be dairy-free.

Gluten Free Banana Bread (the Perfect Texture!))

MAKE IT NUT-FREE: Swap the almond flour out for ⅓ cup more of gluten-free 1:1 baking flour. Use regular milk or rice milk in place of the almond milk.How should I store this?

Store any leftover fully cooled banana bread tightly wrapped in plastic wrap at room temperature. It will keep for up to 2 days.

You can freeze the unsliced, whole loaf by wrapping it tightly in plastic wrap and placing the loaf in a ziploc bag. Thaw the banana bread to room temperature before serving.

Delicious And Moist Gluten Free Banana Bread

The secret to making delicious gluten-free banana bread is to use the right amount of bananas and shortening for the fat. Too much banana can destabilize the crumb and result in gummy banana bread. Butterfat also cause the crumb to clump up, so shortening works best!

Gluten-free banana bread is moist from using very overripe bananas and a combination of gluten-free 1:1 baking flour and almond flour for the dry ingredients. Almond flour adds moisture and flavor to the loaf so you have moist crumbs in the final product!

Yes! Baking powder is important to use with gluten-free flour when baking to give gluten-free baked goods the proper rise. Baking powder makes gluten-free banana bread have a lighter crumb and texture.

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Happy Baking! I hope you love this gluten-free banana bread recipe as much as we do! If you try it be sure to leave me a comment/rating below. I’d love to hear from you!

This banana bread is a long-time reader and family favorite! This recipe has a few tricks so you get soft, moist, easy-to-slice and completely delicious gluten-free banana bread every time. Be sure to CHECK OUT THE VIDEO BELOW!

Mash up some very ripe bananas and mesaure out 1 cup. It’s important to use exactly 1 cup of mashed bananas for the right texture.

Gluten Free Banana Bread

Make it nut-free: Swap the almond flour out for 1/3 cup more of gluten-free 1:1 baking flour. Use regular milk or rice milk in place of the almond milk.

Make it dairy-free: Organic palm shortening is naturally dairy-free. Use almond milk for the milk and this banana bread will be dairy-free.

STORAGE: Store any leftover fully cooled banana bread tightly wrapped in plastic wrap at room temperature. It will keep for up to 2 days.

Classic Gluten Free Banana Bread (vegan, Allergy Free)

TO FREEZE: Freeze the unsliced, whole loaf by wrapping it tightly in plastic wrap and placing the loaf in a ziploc bag. Thaw the banana bread to room temperature before serving.

Calories: 208 kcal | Carbohydrates: 23 g | Protein: 3 g | Fat: 12 g | Saturated Fat: 2 g | Cholesterol: 27 mg | Sodium: 205 mg | Potassium: 118 mg | Fiber: 2 g | Sugar: 13 g | Vitamin A: 50 IU | Vitamin C: 1.1 mg | Calcium: 46 mg | Iron: 0.9 mg

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!This easy banana bread is moist and delicious—and just happens to be gluten-free. With this simple recipe and your favorite gluten-free flour on hand, no one will know the difference.

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I’ve been gluten-free for over 15 years. When I’m craving something, I don’t want a version of it that tastes “good for being gluten-free.” I want it to be as good as the real thing, and this banana bread delivers! It’s soft and moist and has a straightforward banana flavor that’s enhanced only by a touch of vanilla.

Gluten is an elastic protein found in wheat (and barley and rye) that gives structure and a satisfying chewiness. Without it, gluten-free baked goods have the potential to be dense, crumbly, and disappointing even if the flavor is on point. But they don’t have to be!

With the right recipe, you can end up with a final product that is just as good or, dare I say, even better than the gluten-filled version. The best candidates for easy gluten-free transformation are recipes that don’t rely on the structure and chewiness that gluten provides.

The Best Ever Super Moist Gluten Free Banana Bread

Banana bread is a perfect example. It gets its moistness from the mashed bananas, structure from the egg, and chewiness from the melted butter—the flour contributes less than 50 percent of what it takes to make this loaf!

Not to mention, one of the pitfalls of making gluten-filled baked goods is over-mixing the batter. This develops the gluten and results in an unpleasant toughness. With our gluten-free batter, this is a non-issue.

These days, there are many brands that offer awesome all-purpose gluten-free blends. My current favorite is King Arthur's Measure for Measure Gluten Free Flour. I also love Cup4Cup Multipurpose Gluten Free Flour (note that it contains milk) and Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.

Gluten Free Vegan Banana Bread

One-to-one gluten-fre flours should work as an equal replacement for standard flour, but it’s always a good idea to double check the fine print on your gluten free flour to make sure you don’t need to mix in additional ingredients like xanthan gum.

If you’re looking for a classic banana bread, this is it. But, if you want to jazz it up, the sky’s the limit!

It's best to store banana bread covered on your countertop. It should last up to 5 or 6 days that way, but it's best within the first 3 to 4 days. It is still perfectly edible after day 4, but it

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