This gluten free banana bread is moist, flavorful, and deliciously reliable! What more could you want from a banana bread loaf? This stuff is the best, plus it's made in a 9"x5" pan so there's plenty to go around!
There's nothing quite like the smell of banana bread that spreads through the kitchen as it bakes. This is such a classic baked treat that's so widely loved - for good reason! Like my coconut flour banana bread and this gluten free banana cake, these are uncomplicated, tried-and-true recipes that won't fail you. This bread is so simple to make and the outcome is a sweet, tender, and moist loaf. I serve it for breakfast, snack, or even as a dessert. Plus this easy gluten free dairy free banana bread tastes just as good as the ones you grew up on.
Looking for more sweet gluten free bread? Check out this gluten free blueberry bread, this gluten free cranberry bread, and this gluten free gingerbread.
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Why this recipe is a must-make!
This gluten free banana bread recipe is truly one of the best, and I'll tell you why. Not only does it taste amazing - the cleanup afterward will be amazing, too! This recipe only requires the use of one bowl and one pan, so you won't have a sink full of dishes to deal with while you're trying to enjoy your fresh loaf. Here are a few more reasons you'll love this bread:
- You only need 25 minutes of prep time to get this banana bread started.
- This recipe requires just nine ingredients (plus any add-ins).
- You can customize this recipe by using the add-ins of your choice (nuts, chocolate chips, and more).
- This recipe makes about 12 slices to share or enjoy yourself.
Ingredients & substitutions
- Granulated sugar - There's a bit higher dose of sugar in this recipe, but part or all of it can be substituted with Swerve granular sweetener.
- Vegetable oil - The vegetable oil can be swapped with melted coconut oil.
- Eggs - The eggs can be swapped with flax or chia eggs.
- Bananas - Make sure to use brown spotted, ripe bananas and mash them up with a fork.
- Homemade buttermilk - This buttermilk is made with almond milk, and you'll find the instructions in the Pro Tips section below.
- Vanilla extract - There is no substitute for the vanilla extract.
- Gluten free flour mix - This gluten free flour mix was used in this recipe. King Arthur Measure for Measure gluten free flour mix is my other go-to but it leaves this bread a bit denser in texture.
- Baking soda - There is no substitute for the baking soda.
- Salt - The salt can be omitted or reduced for those following a low salt diet.
- Chopped walnuts - Or choose the add-in you prefer!
Measurements for each ingredient, along with instructions for making the banana bread are in the recipe card below.
Note about add-ins
Feel free to use your imagination and choose your favorite add-ins! Banana bread is especially great with chopped nuts, chocolate chips (milk, dark or white), peanut butter chips, and shredded coconut.
Gluten free banana bread step by step
Step 1: Add the sugar and oil to the bowl of a stand mixer. Mix on low until fully combined.
Step 2: Add the eggs, mashed bananas, buttermilk and vanilla. Mix on low for 15-30 seconds, then scrape the bowl and mix for another 15 seconds.
Step 3: Add the flour mix, baking soda and salt. Mix on low for 15 seconds, then scrape the bowl and mix for another 15 seconds.
Step 4: Fold in the chopped nuts (or other add-ins). Set the batter aside to rest for 30 minutes.
Baking & serving
Step 5: While the batter rests, preheat the oven to 350F and spray a non-stick 9"x5" pan with cooking spray. Pour the batter into the pan and bake for 1 hour and 20 minutes to 1 hour and 30 minutes.
Step 6: Start testing for doneness with a toothpick at 1 hour 15 minutes. Cover with foil if the top is browning too quickly. Let the loaf cool in the pan on a wire rack for 10 minutes, then remove from the pan to cool completely. Then slice and enjoy!
💭Pro tips for making this gluten free banana bread
1. Use room temperature ingredients
Temperature plays a big role in how well ingredients combine. If your milk and eggs are cold from the fridge, they won't mix with the other ingredients as well as they would at room temperature. So let them sit out on the counter for about 30 minutes before you start making the batter!
2. Make your own buttermilk
This recipe calls for a homemade buttermilk that uses almond milk. Pour 1 tablespoon of white vinegar into a measuring cup. Add almond milk to the ½ cup line, then set aside for 5 minutes. Then it's ready to use in the batter!
3. Rest the batter for 30 minutes
It's important for this batter to rest for 30 minutes before it goes into the oven. This gives the flours and starches plenty of time to absorb moisture, which will allow banana bread to have the ideal rise as it bakes.
4. Start checking for doneness early
At the 1 hour 15 minute mark, start checking to see if the loaf is done. Insert a toothpick into the center of the bread, and when it comes out clean, the loaf is done baking! If the middle isn't done yet but the top is getting too brown, cover the bread with foil and keep baking.
Gluten free banana bread FAQs
The best way to check for doneness is to stick a toothpick down into the middle and see if it comes out clean. That's when it's really done! Don't check for doneness based on what the top of the bread looks like, because it may look done while the middle is still mushy.
You can wrap it in plastic wrap and store it on the counter (room temperature) for up to 2 days.
Yes, banana bread is a great make-ahead treat to freeze! For longer storage, slice the loaf and freeze it in a sealed plastic bag. Defrost the slices in the microwave and enjoy them when you want them!
Other bread recipes you may like!
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rating below! And make sure to follow me on Instagram, Pinterest and Facebook too!
Recipe
One Bowl Gluten Free Banana Bread
Ingredients
- 205 grams granulated sugar about 1 cup
- ½ cup vegetable oil
- 2 large eggs
- 1 ½ cups bananas about 3 mashed
- ½ cup buttermilk made with almond milk
- 1 teaspoon vanilla extract
- 330 grams gluten free flour mix about 2 ½ cups
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup walnuts chopped, optional
Instructions
- In the bowl of a stand mixer, add the granulated sugar and oil. Mix on low speed for 15 seconds until fully combined.
- Add the eggs, mashed bananas, buttermilk and vanilla. Mix on low speed for 15-30 seconds until fully combined. Scrape down the bowl and mix another 15 seconds.
- Add the gluten free flour, baking soda, and salt. Mix on low speed for 15 seconds. Stop the machine and scrape down the sides. Mix on medium for 30 seconds until fully combined.
- Fold in the chopped nuts.
- Set batter aside to rest for 30 minutes.
- Preheat oven to 350F. Spray the bottom and sides on a non-stick 9"x5" baking pan with cooking spray.
- Pour batter into the pan and bake for between 1 hour 20 minutes and 1 hour 30 minutes. Start testing the bread with a toothpick at 1 hour 15 minutes. Cover with foil if top is browning too quickly.
- Remove from oven and let cool in the pan on a wire rack for 10 minutes. Remove from the pan to finish cooling completely before slicing.
Notes
- Make sure ingredients are at room temperature.
- As a substitute for the granulated sugar, Swerve granular sweetener may be used.
- A flax or chia egg may be substituted for the eggs.
- This recipe uses homemade buttermilk:
- Pour 1 Tablespoon of white vinegar in a measuring cup.
- Fill the cup to the ½ cup measurement with almond milk.
- Set aside for 5 minutes.
- Use as directed.
- This recipe uses the gluten free flour mix here.
- A 9"x5" baking pan was used in this recipe.
- Test the bread with a toothpick to ensure it is baked all the way through.
- Let the bread cool completely before slicing.
- Store this bread, wrapped in plastic wrap, on the counter for up to 2 days. After that, slice it and freeze it for longer storage. Defrost slices in the microwave.
- Recipe can be mixed with a hand held mixer.
Meredith Bartek
This recipe is what I’ve come to expect from Zest for Baking: clear directions, easy to follow recipe and no unusual ingredients. I made a few tweaks- I prefer pecans to walnuts and I added a few gratings of fresh nutmeg. When it was out of the oven I smeared on a little butter then sprinkled some cinnamon sugar. The results were amazing! Thank you Christine.
Christine
You are so welcome Meredith!
Christine
Suzette
Thanks for a delicious banana bread! It was easy, love to have the measurements as you showed, more accurate. My husband, who is not GF, also enjoyed it. Will definitely be making this recipe again.
Christine
Hi Suzette,
So glad you all enjoyed it 🙂
Christine