This gluten free banana bread is lightly spiced and perfectly moist. It's so quick and easy to make and can easily be made dairy free!
Gluten Free Banana Bread was originally posted on 01/15/2020 and has been updated with new pictures, tips and substitutions, and a new video.
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I've never been much of a banana bread person, but this bread has changed my mind forever. The banana breads I've had in the past have all been very dense and almost rubbery. I know that sounds weird to call bread rubbery, but that's the exact word I would use to describe it. But this bread is perfectly moist without being overly dense and is in no way "rubbery." Haha!
A reader recently gave me a great idea and I have to thank her for it, so Debbie, if you're reading this, thank you for giving me the wonderful idea to use my gluten free pumpkin bread as a starting point for this banana bread! It came out more amazing than I even imagined it would.
the ingredients needed to make gluten free banana bread (with dairy free option)
- Kim's all purpose gluten free flour blend--to make this recipe dairy free, simply use a dairy-free milk powder, such as soy milk powder or, my favorite, coconut milk powder, in place of the non-fat dry milk powder.
- Bananas--I don't use overly ripe bananas like most people. I prefer less ripe bananas for my banana bread. Less ripe bananas means less mushy banana bread.
- Nutmeg and cinnamon--just a touch offers a backdrop of spice without it being overwhelming.
- Coconut oil--you can sub this with any oil, even olive oil for a fruity taste. I really like the coconut vibes from the coconut oil. They're very faint, but they go well with the banana.
Let's Make banana bread
Quick breads made gluten free are SO easy!! One of the great things about baking gluten free is that many baked goods that don't require much gluten development are often better than their gluten-filled counterparts. Cakes, cookies, brownies, muffins, quick breads--they're pretty easy to convert to gluten free, as long as you have a great gf flour blend.
- Whisk all the dry ingredients with the sugar in a large mixing bowl.
- Make a well in the center and add the wet ingredients (melted coconut oil, eggs, water, and mashed bananas). Stir until thoroughly combined.
- Pour into a loaf pan and bake for 50-60 minutes.
- Let cool in pan for 10 minutes and then remove to wire rack to cool completely.
banana bread FAQs
A standard 8 ½ by 4 ½-inch loaf pan works just fine. I think if you go any bigger than that (9 by 5-inch for example) you'll need to double the recipe (which can be done by the way) with a little batter leftover, which can be baked into muffins.
Absolutely! Most quick breads can be made into muffins as well. Just adjust the baking time to 20-25 minutes, or until the muffins spring back when touched (or a toothpick inserted into the center comes out clean).
I might catch flack for this, but I think less ripe bananas actually work better in banana bread! When bananas are overripe, they are so much more liquidy and super sweet and I'm pretty sure that's why most banana breads I've had are mushy.
Tips and Substitutions for banana bread (including dairy free)
- For dairy free, use coconut milk powder (affiliate link) in place of the nonfat dry milk powder within the flour blend (or use a store bought dairy free gf flour blend). Everything else is naturally dairy free in the recipe.
- For the best texture, use bananas that aren't overly ripe. I know that goes against everyone else's mindset, but it truly makes a difference when the bananas aren't completely mushy. Try it and you'll see what I mean.
- Don't want to use melted coconut oil? No problem. Use any neutral oil you'd like.
- Add-ins. For textural differences, as well as extra flavor, feel free to add toasted chopped walnuts or pecans, a handful or two of semi-sweet or dark chocolate chips, or even a few handfuls of blueberries. BYOC (be your own chef!).
more gluten free quick breads to enjoy
- Gluten Free Dairy Free Zucchini Bread
- Gluten Free Bakery Style Blueberry Muffins
- Gluten Free Lemon Loaf Cake
- The BEST Gluten Free Pumpkin Bread
- Gluten Free Pineapple Coconut Muffins
- Gluten Free Apple Crumb Muffins
Toss the ordinary banana bread out the window and try this gluten free banana bread instead for a change of pace you're sure to love!!
The BEST Gluten Free Banana Bread
- 1½ cups plus 2 tablespoon (227g) Kim's all purpose gluten free flour blend (a store bought blend may be substituted, but hasn't been tested)
- 2 teaspoon baking soda
- ¾ teaspoon salt
- 1½ cups (300g) granulated sugar
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- 1 cup (about 2-3) bananas, coarsely mashed (not overly ripe)
- ½ cup (120ml) coconut oil, melted (substitute avocado oil, canola or vegetable oil)
- 2 large eggs, at room temperature
- ⅓ cup plus 1 tablespoon (92ml) water
- 1 teaspoon vanilla extract
- 1 cup (150-240g) chopped toasted nuts (walnuts or pecans), semi-sweet or dark chocolate chips, or fresh blueberries all optional
- Preheat oven to 350° F. Prepare an 8½ by 4½-inch loaf pan with nonstick spray and make a parchment paper sling (for easy removal). Set aside.
- In a large bowl, whisk together the flour, sugar, salt, baking soda, nutmeg, cinnamon, and salt. Make a well in the center and add the melted coconut oil, bananas, eggs, water, and vanilla and stir to combine.
- Pour into a greased 8½ by 4½-inch loaf pan.
- Bake at 350° for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes and then remove from the pan to cool completely on a wire rack. Slice and serve.