Gluten-Free Banana Bread Recipe

Name: Gluten-Free Banana Bread Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 1 loaf
Ingredients: 3 ripe bananas, mashed; 1/3 cup melted coconut oil; 1/2 cup honey or maple syrup; 2 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups gluten-free all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon cinnamon; 1/2 cup chopped walnuts or chocolate chips (optional)

Highlighted under: Baking & Desserts

This Gluten-Free Banana Bread Recipe is a delicious and satisfying way to use up overripe bananas while catering to gluten-sensitive diets.

Created by

Veronica Miles

Last updated on 2025-12-30T01:40:15.868Z

This Gluten-Free Banana Bread is not only easy to make but also incredibly moist and flavorful. It's perfect for breakfast, snacks, or dessert!

        Why You'll Love This Recipe
        Moist and fluffy texture that everyone will enjoy
Naturally sweetened with ripe bananas
Simple ingredients that you likely already have at home

      

The Benefits of Going Gluten-Free

For those with gluten sensitivities or celiac disease, finding delicious baked goods can be a challenge. This Gluten-Free Banana Bread Recipe not only caters to those dietary needs but also ensures that everyone can enjoy a slice of homemade goodness. Gluten-free baking often uses alternative flours that are rich in nutrients, making this banana bread not only safe but also healthier.

In addition to accommodating dietary restrictions, gluten-free recipes often feature wholesome ingredients that add flavor and texture. In this banana bread, ripe bananas bring natural sweetness, while coconut oil contributes moisture and richness. The combination of these ingredients results in a treat that's satisfying without sacrificing taste.

Tips for Perfect Banana Bread

To achieve the best results when making this banana bread, it’s essential to use ripe bananas. The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with lots of brown spots or even those that are fully brown, as they provide the perfect sweetness and moisture needed for a delightful loaf.

Another key to perfect banana bread is not overmixing the batter. Once you combine the wet and dry ingredients, mix just until they are incorporated. Overmixing can lead to a denser texture, which is not what we want in a fluffy banana bread. Remember to fold in any nuts or chocolate chips gently to maintain the lightness of the batter.

Storing and Serving Suggestions

Once your gluten-free banana bread has cooled completely, it can be stored in an airtight container at room temperature for up to three days. For longer storage, consider wrapping it tightly in plastic wrap and placing it in the freezer. It can be frozen for up to three months, making it a convenient option for quick snacks or breakfast on busy mornings.

Banana bread is versatile and can be enjoyed in a variety of ways. Serve it warm with a pat of butter for a comforting treat, or top it with your favorite nut butter for added protein. You can also slice it and toast it for a delightful crunch, perfect for pairing with a cup of coffee or tea.

Ingredients

Wet Ingredients

3 ripe bananas, mashed
1/3 cup melted coconut oil
1/2 cup honey or maple syrup
2 large eggs
1 teaspoon vanilla extract

Dry Ingredients

1 1/2 cups gluten-free all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup chopped walnuts or chocolate chips (optional)

Combine all ingredients in a mixing bowl for a delightful banana bread experience.

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.

Mix the Wet Ingredients

In a large bowl, mix the mashed bananas, melted coconut oil, honey (or maple syrup), eggs, and vanilla extract until well combined.

Combine Dry Ingredients

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

Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in walnuts or chocolate chips if using.

Pour into Pan

Pour the batter into the prepared loaf pan and smooth the top.

Bake

Bake in the preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean.

Cool and Serve

Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Enjoy your homemade gluten-free banana bread!

Ingredient Substitutions

If you're looking to customize this banana bread recipe, there are several ingredient substitutions to consider. For a vegan option, replace the eggs with flax eggs by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. This will help bind the ingredients while keeping the bread moist.

For those who may want to avoid sugar, you can reduce the amount of honey or maple syrup used. You can also experiment with other natural sweeteners like agave nectar or coconut sugar, adjusting the quantity to your taste preferences.

Health Benefits of Bananas

Bananas are a powerhouse of nutrition. They are rich in essential vitamins and minerals, particularly potassium, which is vital for heart health and maintaining healthy blood pressure levels. The fiber in bananas also aids digestion and helps keep you feeling full longer, making this banana bread a satisfying snack.

Moreover, the natural sugars in ripe bananas provide a quick energy boost, making this banana bread an excellent choice for breakfast or a post-workout treat. With the added benefits of healthy fats from coconut oil and the optional nuts, you’re not just indulging; you’re nourishing your body with wholesome ingredients.

Questions About Recipes

→ Can I use frozen bananas?

Yes, just thaw them and drain any excess liquid before mashing.

→ How should I store the banana bread?

Store it in an airtight container at room temperature for up to 3 days or refrigerate it for up to a week.

→ Can I make this recipe vegan?

Yes, you can substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).

→ What can I use instead of coconut oil?

You can use vegetable oil or melted butter as a substitute.