Moist Gluten-Free Banana Bread Recipe You’ll Love

2020 may have popularized banana bread (and many of us went through a banana-bread phase), but there’s always room for another dependable gluten-free banana bread recipe. This version is moist, tender, and packed with banana flavor, with a texture that mirrors classic banana bread.

You don’t need special equipment, but a Pullman loaf pan is excellent for this loaf. Its straight sides help the bread rise taller without collapsing. An 8×4-inch loaf pan works well too.

Recipe Ingredient Notes

Gluten-free flour: This recipe was developed using a gluten-free all-purpose blend. Tested blends include a homemade blend, Bob’s Red Mill 1-to-1, and King Arthur Measure for Measure. These blends produce moist crumbs and reliable results. Cup4Cup can appear gummy in raw batter but bakes through. The blends referenced already contain xanthan gum. This recipe is not designed for single-ingredient flours like coconut or almond flour.

Oil vs. butter: I prefer neutral vegetable oil (canola, etc.) for the best texture and lasting moistness, and it keeps the bread dairy-free. Butter works, but it firms up at room temperature and the loaf can feel less tender. I haven’t tested coconut oil in this recipe.

Bananas: Use ripe bananas with brown spots but not mushy—these give the best flavor and moisture. You can also use frozen bananas: freeze with the peel on, thaw at room temperature, and drain any excess liquid before mashing.

Equipment needed to make this Easy Banana Bread

This is a straightforward recipe that doesn’t require an electric mixer. You’ll need a large bowl for the wet ingredients, a separate bowl for dry ingredients, a whisk, rubber spatula, and a small offset knife or spoon to smooth the batter. To mash the bananas use a fork or potato masher. A Pullman loaf pan (8.4”x4.5”x4.1”) is ideal, but a standard 8×4 loaf pan will also work.

How to make Gluten Free Banana Bread

This is essentially a one-bowl recipe (two bowls if you separate dry ingredients). Follow these steps for reliable results:

1. Preheat the oven to 350°F. Line the loaf pan with parchment paper leaving an overhang to make removing the loaf easier.
2. Sift together gluten-free flour, baking powder, baking soda, and kosher salt in a small bowl; set aside.
3. In a large bowl combine mashed ripe bananas, light brown sugar, granulated sugar, room-temperature eggs, oil, and vanilla. Whisk until combined.

4. Add the dry ingredients to the wet mixture and fold with a spatula until just combined. Avoid overmixing to prevent a heavy texture. If you want mix-ins (chocolate chips, nuts), fold them in now.
5. Transfer batter into the prepared pan and smooth the top. Optionally, dip a knife in oil and score about 1/4 inch down the center to guide the loaf’s middle crack.
6. Let the batter rest for a few minutes so the flour hydrates—this helps produce a moister loaf.

7. Bake at 350°F for 50–60 minutes. The loaf is done when the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. A digital thermometer should read 200°F or higher in the center. If the top browns too quickly, tent loosely with foil.
8. Cool in the pan for 10–15 minutes, then lift the loaf out using the parchment overhang and transfer to a wire rack to cool completely. Store cooled leftovers in an airtight container up to 5 days, or freeze for up to 3 months.

How to freeze Banana Bread

Freezing extends shelf life and preserves flavor. Follow these steps:

Cool completely: Let the loaf cool at room temperature before wrapping to avoid condensation.

Slice or leave whole: Either slice and wrap individual portions or wrap the entire loaf tightly in plastic wrap. For slices, separate with parchment if stacking.

Double-wrap: After plastic wrap, cover with aluminum foil or place in a resealable freezer bag. Remove as much air as possible to prevent freezer burn.

Label: Mark the date and contents so you can track storage time.

Freeze flat: Store the wrapped loaf or slices flat to maintain shape. Thaw at room temperature for a few hours or overnight. Reheat gently in the oven or microwave if you prefer warm slices. Consume within 2–3 months for best quality.

Banana Bread Recipe Variations

This gluten-free banana bread is a versatile base—try these variations:

Chocolate chip: Fold in chocolate chips for a classic upgrade.

With nuts: Add chopped walnuts or pecans for crunch and flavor.

Tropical: Stir in shredded coconut for added texture and sweetness.

Ganache or glaze: Top cooled loaf with a dark chocolate ganache or brush warm loaf with maple syrup for a glossy finish.

Cinnamon-sugar topping: Combine 1 teaspoon ground cinnamon with about 50 grams granulated sugar and sprinkle on top before baking for a crunchy sweet crust.

FAQ about Gluten Free Banana Bread

Note about Salt in my Recipes

I use Diamond Crystal kosher salt in most recipes. If you use a different salt, adjust amounts because salt brands vary in flake size and salinity. Morton’s Kosher Salt has smaller, denser granules and is effectively saltier, so reduce the measured amount if substituting.

Baking in grams

I prefer and publish recipes by weight because weighing ingredients is more accurate than volume. Digital kitchen scales are affordable and improve consistency, especially with gluten-free flours that vary in density from wheat flours. For very small amounts under 10 grams, a precision pocket scale is useful.

Note about Ovens and Oven Temperatures

Recipes here are tested in a conventional oven with the rack in the middle position. Convection (fan) ovens often require adjustments because they can brown and dry out baked goods faster; reduce temperature or time as needed. An oven thermometer is a handy investment to ensure correct oven temperature.

Substitutions and Modifications

Substitutions can change the outcome. The published recipe is tested as written; changes may affect texture and flavor.