Banana bread is a timeless comfort bake, and this gluten free version proves that dietary needs never mean sacrificing flavor. With ripe bananas, wholesome gluten free flour, and a tender crumb, this loaf bakes up moist, light, and full of natural sweetness. Perfect for breakfast, brunch, or an afternoon snack, this recipe delivers bakery style results right from your kitchen.
Ingredients List
• 3 large ripe bananas, mashed
• 1/3 cup melted coconut oil or unsalted butter
• 1/2 cup brown sugar or coconut sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1 and 1/2 cups gluten free all purpose flour blend
• 1/2 cup almond flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup Greek yogurt or dairy free yogurt
• 1/2 cup chopped walnuts or pecans optional
• 1/2 cup dark chocolate chips optional
Step-by-Step Instructions
Step 1 Prepare the oven
Preheat the oven to 350°F or 175°C. Grease a nine by five inch loaf pan or line it with parchment paper.
Step 2 Mix the wet ingredients
Mash bananas until smooth in a large mixing bowl. Add melted coconut oil, sugar, eggs, vanilla, and yogurt. Whisk until combined and creamy.
Step 3 Combine the dry ingredients
In a separate bowl whisk together gluten free flour blend, almond flour, baking soda, baking powder, cinnamon, and salt.
Step 4 Fold together
Gently fold the dry mixture into the wet mixture until just combined. Do not overmix. Stir in nuts or chocolate chips if using.
Step 5 Bake
Pour the batter into the prepared loaf pan. Smooth the top and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Step 6 Cool and serve
Cool the bread in the pan for 10 minutes, then transfer to a wire rack. Slice and serve warm or at room temperature.
Cook Time
Prep Time 15 minutes
Cook Time 50 to 60 minutes
Total Time about 1 hour 15 minutes
Servings
Makes 10 to 12 slices
Nutritional Information approx per serving
Calories 210
Carbohydrates 30 g
Protein 5 g
Fat 8 g
Saturated Fat 3 g
Fiber 3 g
Sugar 14 g
Sodium 190 mg
Storage Instructions
• Allow the bread to cool completely before storing
• Wrap tightly in foil or plastic wrap or store in an airtight container
• Keep at room temperature for 3 days
• Refrigerate for up to 1 week
• Freeze as a loaf or in slices for up to 3 months
• Thaw at room temperature or gently warm before serving
Suggestions
Add a swirl of almond butter before baking for a nutty twist. Replace chocolate chips with dried cranberries or blueberries for a fruity version. Top with a sprinkle of oats before baking for a rustic look and added texture. Serve with a drizzle of honey or spread of nut butter for a wholesome breakfast.
Seasonal Relevance
This gluten free banana bread is a year round favorite. In autumn and winter, the warmth of cinnamon makes it cozy and comforting. In spring and summer, pair slices with fresh berries or yogurt for a lighter presentation. Its adaptability ensures it always suits the season.
Conclusion
The Easy Gluten Free Banana Bread Recipe combines comfort and nutrition in one simple loaf. With its moist texture, rich banana flavor, and wholesome ingredients, it is proof that gluten free baking can be both indulgent and satisfying. A recipe worth mastering, it brings joy to every table and every season.
FAQs
Can I make this banana bread vegan
Yes, use flax eggs in place of regular eggs and substitute dairy yogurt with a plant based alternative.
Can I skip the almond flour
Yes, replace it with more gluten free flour blend, though almond flour adds a tender crumb and extra richness.
How do I make this banana bread more moist
Adding an extra spoonful of yogurt or a splash of milk will keep the texture soft and tender.
