Gluten Free Banana Bread You’d Never Guess Is Gluten-Free

Last Updated on November 21, 2025 by Souhail

There’s something deeply nostalgic and comforting about a warm slice of banana bread. And let me tell you, this gluten free banana bread has stolen my heart — and the hearts of everyone I’ve shared it with. It’s soft, moist, just the right amount of sweet, and so tender that no one will believe it’s actually gluten-free. Trust me, this isn’t one of those dry, crumbly loaves that falls apart the moment you slice it. This recipe is the real deal.

Whether you’re avoiding gluten for health reasons or baking for someone who is, this banana bread recipe is a lifesaver. It’s my go-to for cozy weekend baking, impromptu brunches, or those “oops-I-bought-too-many-bananas” moments. The flavor is rich and banana-forward, with subtle hints of cinnamon and vanilla, and the texture? Oh, the texture. Golden edges, fluffy interior, and just enough density to feel like a true banana bread.

Why You’ll Fall in Love with This Banana Bread (Yes, Even If You’re Not Gluten-Free)

This gluten free banana bread works like magic, and I mean that literally. I’ve tested so many versions — dry ones, dense ones, overly gummy ones (you know the type) — but this one checks all the boxes. It’s soft, slightly springy, holds together beautifully, and every bite delivers that classic banana flavor you expect, minus the gluten.

Here’s what makes it so special:

• It’s made with simple pantry staples: No obscure ingredients or special trips to the store. You probably already have everything you need.
• No gluten, but all the goodness: It uses a high-quality gluten free flour blend that behaves just like all-purpose flour.
• Ultra moist and tender: Thanks to ripe bananas, oil, and just the right balance of wet and dry ingredients.
• Naturally dairy-free optional: You can easily sub in almond milk or a plant-based yogurt.
• One-bowl situation: Fewer dishes, faster cleanup — yes, please!
• Kid-approved, freezer-friendly, brunch-perfect: I mean, what’s not to love?

Want to Switch Things Up?

This recipe is super flexible! Here are a few easy swaps and ideas:

• Vegan version: Use a flax egg and plant-based yogurt. It still comes out beautifully.
• No refined sugar: Swap in coconut sugar or maple syrup for a more wholesome twist.
• Nutty crunch: Add chopped walnuts or pecans for texture (or even a swirl of almond butter!).
• Chocolate fix: Toss in a handful of dark chocolate chips — it becomes dessert-worthy real fast.

And hey, if you’re into cozy bakes like this, you might love my Banana Pumpkin Bread too — it’s like fall wrapped in a loaf pan.

How To Make Gluten Free Banana Bread Recipe

Gluten Free Banana Bread Recipe

Recipe by Kenza

0.0 from 0 votes

Course: Breakfast, DessertCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

55

minutes

Calories

220

kcal

This soft, moist, and foolproof gluten free banana bread is packed with flavor and made from simple pantry staples. A must-have recipe for any banana lover!

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Ingredients

• 3 very ripe bananas, mashed (about 1 ½ cups)

• 2 large eggs, room temperature

• 0.25 cup neutral oil (like avocado or canola)

• 0.25 cup plain yogurt or sour cream

• 1 tsp vanilla extract

• 1.5 cups gluten free all-purpose flour (with xanthan gum if needed)

• 1 tsp baking soda

• 0.5 tsp salt

• 1 tsp cinnamon

• 0.5 cup chocolate chips or chopped nuts (optional)

Directions

• First, gather your ingredients. You’ll want to use bananas that are deeply speckled or black on the outside — this ensures natural sweetness and that signature banana bread flavor. I always mash mine with a fork in a separate bowl so they’re nice and smooth.
• Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan or line it with parchment paper. I always go with parchment for easy removal.
• In a large mixing bowl, whisk together your mashed bananas, eggs, oil, vanilla extract, and yogurt (or sour cream). This combo gives the bread its incredible moisture and flavor. It should look creamy and smooth.
• In a separate bowl, mix the dry ingredients: your favorite gluten free flour blend (with xanthan gum if it doesn’t already have it), baking soda, salt, and cinnamon. I like using a 1:1 gluten free flour blend here — it keeps things simple and consistent.
• Gently add the dry ingredients to the wet. Mix until just combined — don’t overdo it! A few lumps are totally fine. If you’re adding mix-ins like chocolate chips or nuts, fold them in now.
• Pour the batter into your prepared loaf pan and smooth the top with a spatula. I sometimes add a few thin banana slices or a sprinkle of turbinado sugar on top for a bakery-style finish.
• Bake for 50 to 60 minutes. Check for doneness by inserting a toothpick into the center — it should come out clean or with a few moist crumbs.
• Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely (if you can wait that long!). This helps set the crumb and keeps the loaf from getting soggy.

Notes

• Let the bananas get very ripe — more black than yellow!
• Use a 1:1 gluten free flour blend with xanthan gum for best results.
• Don’t overmix the batter — it can make the bread dense.
• Sprinkle raw sugar on top for a sweet, crunchy crust.
• Want extra moisture? Use full-fat yogurt or sour cream.
• It freezes beautifully — slice and freeze for easy breakfasts!

Nutrition Facts

• Calories: 220kcal
• Fat: 9g
• Carbohydrates: 32g
• Fiber: 2g
• Sugar: 14g
• Protein: 3g

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My Go-To Tips for Nailing This Gluten Free Banana Bread Every Time

After baking this recipe more times than I can count (hello, banana hoarder here), I’ve picked up a few game-changing tips to make sure your gluten free banana bread turns out perfectly — whether it’s your first try or your fiftieth.

Let’s make sure your loaf rises, shines, and totally wows:

• Use super ripe bananas: We’re talking deeply speckled, borderline black bananas. The riper they are, the sweeter and more flavorful your bread will be.
• Don’t overmix the batter: Once you combine the wet and dry ingredients, mix just until there are no streaks of flour left. Overmixing can make your bread dense.
• Room temperature ingredients work best: If your eggs or yogurt are cold, it can affect how the batter combines. Let everything sit out for 15–20 minutes before mixing.
• Rest the batter (just a bit): A short 5–10 minute rest after mixing helps the gluten free flour hydrate, leading to a better texture.
• Line your pan: Always line your loaf pan with parchment paper. It makes removal so easy and prevents sticking.

Oh — and don’t forget to check out my Chocolate Zucchini Bread if you’re looking for another gluten-free-friendly treat that totally satisfies those sweet cravings.

Easy Variations to Spice Up Your Banana Bread Game

One of the best things about banana bread is how endlessly adaptable it is. Once you have the base recipe down (and you will, trust me), it becomes your playground for flavor experiments. Whether you want to add a little crunch, some cozy spice, or make it holiday-themed, here are a few of my favorite ways to change things up:

Chocolate Chip Banana Bread

Add ½ to ¾ cup of semi-sweet or dark chocolate chips into the batter before baking. They melt into little pockets of joy throughout the loaf. This version is a kid favorite — and frankly, an adult favorite too.

Banana Pumpkin Bread Twist

Swap half of the mashed bananas with canned pumpkin puree. You’ll get a warmly spiced, slightly denser loaf with autumnal vibes. I use this trick a lot in the fall and serve it with cinnamon butter. Try this Banana Pumpkin Bread version for the full cozy effect.

Full Pumpkin Version

Want to go all in on pumpkin? Replace all bananas with pumpkin puree, and add pumpkin pie spice. The result is a beautifully orange, soft loaf that tastes like fall. This Homemade Pumpkin Bread is a total crowd-pleaser at brunch.

Coconut Banana Bread

Fold in ½ cup of shredded unsweetened coconut and a splash of coconut extract. This adds a subtle tropical flavor and a bit of texture. You can even sprinkle more on top for a lightly toasted finish.

Nutty Banana Bread

Chopped walnuts, pecans, or even pistachios add a lovely crunch and contrast to the soft crumb. Mix in about ½ cup, or sprinkle them on top for a bakery-style touch.

Mini Muffin Version

Pour the batter into a greased mini muffin tin and bake for 15–18 minutes at 350°F. These are perfect for lunchboxes or grab-and-go breakfasts.

Sourdough Pumpkin Banana Bread

Feeling bold? Combine a sourdough discard with mashed bananas and pumpkin for a tangy, rich twist. My Sourdough Pumpkin Bread is a great base for this adventure.

Serving Suggestions That Take It Over the Top

Warm banana bread straight from the oven is already a win — but here’s how you can make it even more irresistible:

• Serve it warm with a pat of salted butter or a drizzle of honey. That combo of salty-sweet is chef’s kiss.
• Top it with a dollop of Greek yogurt and fresh berries for a light breakfast.
• Toast it the next day and slather with almond butter or cream cheese.
• Make a banana bread parfait with layers of crumbled bread, vanilla yogurt, and chopped nuts — so good and fun for brunch.
• Dress it up for dessert with a scoop of vanilla ice cream and a dusting of cinnamon.

Pair it with coffee, tea, or even a spiced Pumpkin Pancake breakfast for the full cozy experience.

How to Store and Reheat Gluten Free Banana Bread (Without Losing Moisture)

Storage Tips

Gluten free banana bread stores beautifully when done right. Here’s how to keep it fresh:

• Room Temp (Best for 1–2 Days): Wrap the fully cooled loaf tightly in plastic wrap or store in an airtight container. Keep it on the counter away from direct sunlight.
• Fridge (Up to 5 Days): If you’re keeping it longer, pop it into the fridge. It stays moist, but make sure it’s well-wrapped to prevent drying out.
• Freezer (Up to 3 Months): Slice it first, then freeze individual slices with parchment between them. Store in a freezer-safe bag or container — this way, you can grab a slice whenever the craving hits.

Reheating Tips

• Toaster or oven method: Toast slices for 5–7 minutes at 350°F until warm and lightly crisp on the edges. This brings back that fresh-baked texture.
• Microwave (Quick fix): Heat a slice for 10–15 seconds. Wrap in a damp paper towel if it feels a little dry to restore moisture.

Fun Ways to Use Leftover Banana Bread (If You Somehow Have Any Left)

This gluten free banana bread is so good on its own, but if you’re in the mood to get creative, here are a few ways to remix it:

• Banana Bread French Toast: Dip thick slices in a cinnamon-vanilla egg mixture and fry until golden. It’s like breakfast and dessert.
• Banana Bread Trifle: Layer cubes of bread with whipped cream and berries for a stunning no-bake dessert.
• Banana Bread Ice Cream Sandwiches: Slice thin and sandwich softened ice cream between for a dreamy treat.
• Croutons for Yogurt Bowls: Cut into cubes, toast lightly, and sprinkle over yogurt or smoothie bowls for a crunchy twist.
• Bread Pudding: Cube up stale banana bread and bake in a custard mixture — it becomes warm, spiced, and spoonable comfort food.

FAQs About Gluten Free Banana Bread Recipe

Final Thoughts: Let’s Make Banana Bread Memories

I hope this gluten free banana bread finds a special place in your kitchen like it has in mine. It’s the kind of recipe that feels like a warm hug — simple, comforting, and full of flavor. Whether you’re baking for yourself, your family, or sharing a loaf with friends, it’s always a hit (and no one will ever guess it’s gluten-free!). Try it with a twist, freeze a few slices for later, or just enjoy it fresh out of the oven with a cup of coffee.

If you loved this, I think you’ll also enjoy my Chocolate Zucchini Bread or that cozy Banana Pumpkin Bread for something a little different.

Happy baking — and don’t forget to leave a comment or tag me if you give it a try. I love seeing your creations!