Breakfast Deserts

Gluten-Free Banana Bread

Name: Gluten-Free Banana Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 10
Ingredients: 1 ¾ cups; 1 tsp baking soda; ½ tsp salt; ½ tsp ground cinnamon; 3 medium ripe bananas, mashed; ½ cup; ⅓ cup; 2 large eggs, room temperature; 1 tsp pure vanilla extract; ½ cup; Optional add-ins: ½ cup chopped walnuts, pecans, or chocolate chips

September 16, 2025

Servings: 10 Total Time: 1 hr 10 mins Difficulty: Beginner

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Introduction

Gluten-Free Banana Bread is the perfect answer for anyone craving a moist, tender, and naturally sweet loaf without the use of wheat flour. It’s a classic comfort food reimagined for gluten-sensitive eaters, made with ripe bananas, gluten-free flour, and simple wholesome ingredients. This bread is soft, fluffy, and full of rich banana flavor—so good that even those who aren’t gluten-free will fall in love with it.

Banana bread has long been a household favorite because it’s easy to make and uses up overripe bananas that might otherwise go to waste. This gluten-free version keeps all the beloved qualities of the original, while ensuring that everyone at the table can enjoy a slice.

Why I Love This Recipe ❤️

I love this recipe because it’s inclusive, wholesome, and delicious. It’s one of those bakes where nobody even realizes it’s gluten-free—it has the same moist crumb and sweet banana aroma as the traditional version. The bananas naturally sweeten the loaf, meaning less refined sugar is needed, and the texture stays soft for days.

Another reason I love it is its simplicity and versatility. Whether I want to make it plain for breakfast, dress it up with chocolate chips, or add nuts for crunch, it adapts beautifully. It’s also perfect for meal prep since it stores and freezes so well.

Why It’s a Must-Try Dish

Family-friendly & inclusive: Great for gatherings where some guests are gluten-free.
Moist & flavorful: You’d never guess it’s made without wheat.
Healthy comfort food: Naturally sweetened with bananas and easily adaptable to dietary preferences.
Foolproof: Simple ingredients, minimal steps, and a no-fail method.
Practical: A smart and delicious way to use up ripe bananas.

Recipe Overview

Preparation Time: 15 minutes
Cooking Time: 50–55 minutes
Total Time: ~1 hour 10 minutes
Servings: 10 slices
Calories: ~200 kcal per slice (varies with add-ins)
Cuisine: American
Course: Breakfast / Snack / Dessert

Ingredients

1 ¾ cups (220 g) gluten-free all-purpose flour blend (with xanthan gum)
1 tsp baking soda
½ tsp salt
½ tsp ground cinnamon (optional, for warmth)
3 medium ripe bananas, mashed (about 1 cup)
½ cup (100 g) brown sugar (or coconut sugar for healthier option)
⅓ cup (80 ml) melted coconut oil or vegetable oil
2 large eggs, room temperature
1 tsp pure vanilla extract
½ cup (120 ml) plain yogurt (or dairy-free yogurt for dairy-free option)
Optional add-ins: ½ cup chopped walnuts, pecans, or chocolate chips

Directions (Simple Version)

Preheat oven to 350°F (175°C). Grease a loaf pan.
Mix dry ingredients (flour, baking soda, salt, cinnamon).
In another bowl, whisk wet ingredients (bananas, sugar, oil, eggs, vanilla, yogurt).
Combine wet and dry ingredients until just mixed.
Pour into loaf pan and bake for 50–55 minutes.
Cool before slicing and serving.

Step-by-Step Preparation

Step 1: Prep the Pan

Preheat oven to 350°F (175°C).
Grease a 9×5-inch loaf pan or line with parchment paper.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together gluten-free flour, baking soda, salt, and cinnamon.

Step 3: Mix Wet Ingredients

In a large bowl, mash ripe bananas until smooth.
Add sugar, melted oil, eggs, vanilla, and yogurt. Whisk until fully combined.

Step 4: Combine Mixtures

Add dry ingredients to wet mixture. Stir gently until just combined (do not overmix).
Fold in nuts or chocolate chips if using.

Step 5: Bake

Pour batter into prepared loaf pan.
Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Cool & Serve

Allow bread to cool in pan for 10 minutes.
Transfer to a wire rack and let cool completely before slicing.

How to Serve

Serve plain or with a spread of butter, nut butter, or cream cheese.
Enjoy with coffee, tea, or a glass of milk.
Use slices as a base for banana bread French toast.

Recipe Tips

Use very ripe bananas (with brown spots) for the best natural sweetness.
Check your gluten-free flour blend—make sure it includes xanthan gum for proper texture.
Avoid overmixing; this keeps the bread light and fluffy.
If bread browns too quickly on top, cover loosely with foil during the last 15 minutes.

Variations

Nutty Banana Bread: Stir in chopped walnuts, pecans, or almonds.
Chocolate Chip Version: Add dark chocolate chips for indulgence.
Dairy-Free: Use coconut yogurt or almond yogurt instead of regular yogurt.
Refined Sugar-Free: Replace sugar with honey, maple syrup, or mashed dates.
Tropical Twist: Add shredded coconut or pineapple chunks.

Freezing & Storage

Storage: Keep in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week.
Freezing: Wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator or warm individual slices in the toaster.

Special Equipment Needed

9×5-inch loaf pan
Mixing bowls (1 large, 1 medium)
Whisk and spatula
Measuring cups & spoons
Wire cooling rack

Conclusion

Gluten-Free Banana Bread is proof that comfort food can be both delicious and inclusive. Moist, flavorful, and easy to prepare, it’s a recipe that works for everyone—whether you’re gluten-free or not. With its wholesome ingredients, natural sweetness, and endless variations, this bread is perfect for breakfast, snacks, or even dessert.

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