Gluten free banana bread recipe – it’s my BEST EVER take on this absolute classic and you only need 6 ingredients to make it. Plus, it’s super duper easy to make it dairy free too.
Gluten free banana bread recipe, anyone? You only need 6 simple ingredients and you can add whatever you like to it and make it your own. I added chocolate chips in the photos but you can happily add a little cinnamon, or even fresh raspberries too!
Banana bread is one of those classics that everyone does differently – there’s no right or wrong way, but I feel like I’ve finally nailed it
Bowl Gluten Free Banana Bread
I love a banana bread that’s insanely moist, packed with banana flavour and a little gooey compared to a regular loaf cake. Plus, it’s gotta be super easy to make without tons of weird ingredients.
And if that sounds good to you, then we might just have the same taste in banana bread (and you’ll probably love this recipe too). It only has 6 simple ingredients and best of all – you can customise it however you like.
In the photos, I’ve added chocolate chips, but you could also add 2 tsp of cinnamon for a little warming spice. It goes sooo well with banana! And I’ve seen some of you add fresh raspberries to it too. You really can mix it up however you like!
One Bowl Gluten Free Banana Bread: Super Moist & Easy!
Obviously, ripe banana as a must here as they contain more natural sugars and you’ll get the best results. Once mine start getting those black ripening spots, my mind always turns to banana bread!
You can of course use bananas that are smack bang in the middle of being green and being ripe (so no signs of over-ripening yet). But you won’t get that intense banana flavour and also they’re still really hard to mash.
You can actually speed up the banana ripening process by placing them into a paper bag (or perforated plastic bag) and adding in a couple of ripe bananas or an apple. This the amount of ethylene gas circulating around the green fruit and makes them go ripe quicker.
America's Test Kitchen Gluten Free Banana Bread
Here’s some FAQs you’ll need to read to create the perfect gluten free banana bread. Keep scrolling down for the recipe, but read these first, they’re important! Can I make this recipe gluten free? Is it suitable for Coeliacs?
Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination.
Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make that that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).
Gluten Free Banana Bread Recipe (with Almond Flour)
Of course you can! All you need to do is use dairy free spread instead of butter. Plus, if you’re adding chocolate chips, make sure they’re dairy free also.
Yep! If you follow the instructions above to make this cake dairy free, then all you’ve got left to contend with is the eggs.
So use one of those egg replacement options and you’ve got gluten free AND vegan cake! I haven’t tried all of these egg-replacement options with this cake, but if you do, please comment below with how it goes.
Perfect Gluten Free Banana Bread
Yep, this is a nut-free recipe. But of course, make sure you check the ingredients label on all the products you use to bake this cake.
Even if the products don’t contain nuts, they may have a ‘may contain nuts’ warning due to being produced in a factory that handles nuts.
You can only eat a third of a ripe banana (33g) so if you’re in the elimination phase of the diet, you can eat a little… but I mean a little. You can eat a lot more banana if it’s unripe, but unripe bananas just aren’t as good!
Blueberry Banana Bread With Lemon Glaze
Of course you can – and it’ll save you on elbow grease! I don’t use a standing mixer or food processor to make the cake mixture personally – I use an electric whisk. Just because I’m used to it!
Just make sure you keep scraping down the sides if you’re using an electric mixer so that all the mixture gets combined properly.
Certainly not! As I mentioned, a food processor, standing mixer or electric whisk will cut down on prep time, but they’re not mandatory.
Gluten Free Pumpkin Bread
In short… yes! And I wouldn’t advise attempting any my recipes without them. One of the worst things you can do in any baking recipe is alter the quantities by mistake or on purpose.
Why? Well, you’re sort of just gambling with the recipe and praying that it turns out ok. And I’ve generally already done the hard work there for you!
A lot of work went into fine tuning ratios and quantities so I wouldn’t mess around with them unless you really know your stuff.
The Best Vegan Banana Bread
Ingredient in gluten free baking. Without gluten to bind the bake together, you can be left with a much looser texture which can be crumbly and easily fall apart.
However, there’s actually no xanthan gum in this recipe! The banana and eggs in this recipe really help to bind everything together, so it’s not necessary to add any here.
There’s a big difference between ‘gluten free plain/self-raising flour’ and a *singular* type of gluten free flour. When I say ‘gluten free plain or self-raising flour’ in a recipe, I mean a BLEND of gluten free flours, not just one, singular flour.
Ultimate Gluten Free Banana Bread
Most gluten free flour you buy in the supermarket typically contains a blend of rice flour, potato flour, maize flour, tapioca flour AND buckwheat flour. That’s a lot of different flours!
So to replace it with just one specific type of flour… that’s not going to cut it at all. Definitely go for a gluten free flour
Yes, there’s lots of natural sugar in banana, but the extra brown sugar helps to cake to develop a nice, even crust instead of coming out like pudding.
Best Gluten Free Banana Bread Recipe
I’ve kept this cake for up to 7 days in an air-tight container. We usually eat it well before then to be honest!!
Of course! I’ve frozen it for up to a month and after allowing it to full thaw, you’d never know it was frozen.
Just make sure that you slice it up before freezing though – possibly even separating them out into separate bags. That way, you don’t need to defrost the entire cake and waste any.
Gluten Free Sandwich Bread Recipe
Of course! Just hit the print button located on the recipe below (otherwise you might end up printing this entire post which would probably make your printer go into early retirement)
Ok, so here’s my gluten free chocolate banana bread recipe. Please leave a 5 star rating if it turned out well as it helps encourage others to give it a try!
Thanks for reading how to make my gluten free banana bread recipe! If you make it, I’d love to see how it turned out so don’t forget to take a snap of your creation and tag me on Instagram!This ultimate gluten free banana bread recipe hits all the right notes. You get super banana flavor without being heavy and dense and just the right amount of sweetness. Not to mention that it is perfect for either breakfast, or an afternoon “pick-me-up” with your favorite beverage!
Gluten Free Blueberry Muffins {america's Test Kitchen
This recipe was adapted from my original, non gluten-free, favorite banana bread recipe by America’s Test Kitchen. The step they use of microwaving the bananas (or using frozen then thawed) to release their juice; then condensing it for ultimate banana flavor really has been a game changer.
In my opinion this extra, but simple, step truly makes a difference in the end product! This method lightens the loaf up, using less bananas but still keeping all the flavor.
I substituted an all-purpose-gluten-free-flour blend (without xanthan) and upped the leavening a bit to compensate. I almost always find recipes taste just as good with less sugar; since this banana bread has so much sweetness from the bananas I cut the brown sugar back.
Gluten Free Banana Bread (with Dairy Free Option)
Just because I cut the sugar back doesn’t mean you won’t find me switching it up and adding chocolate chips to every-other batch to mix it up a bit!
One thing I have discovered with gluten-free baking, is that most baked goods don’t have quite as long of a shelf life as traditional baked goods. This loaf is best enjoyed with-in a day or two of making it.
Spread some butter on top (i’m never one to shy away from good butter), cozy-up with a hot beverage and a book, then voila “ultimate gluten free banana bread!” …I mean “ultimate cold weather un-wind!
Light Banana Bread
*Gluten-Free flour blends vary from brand to brand and I have found, with gluten free baking, a kitchen scale really is a lifesaver in keeping recipes consistent with measurement! If you don't have a scale, be sure to sift your flour first and gently scoop it into the measuring cup with a spoon to keep it from packing down too much.
As with most gluten-free baked goods, this does dry out a bit faster than traditional banana bread so
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