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Gluten-Free Banana Bread Recipe

Gluten-Free Banana Bread

This gluten-free banana bread recipe creates a moist, tender bread that's perfect for those with dietary restrictions or anyone looking for a healthier alternative. Using ripe bananas as the star ingredient and a balanced gluten-free flour blend, this recipe delivers the comforting aroma and delicious taste of traditional banana bread without gluten. It works beautifully as breakfast, an afternoon snack, or dessert and can be easily customized with various mix-ins.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • Ripe bananas (spottier and softer the better)
  • Gluten-free flour blend (rice flour, almond flour, or oat flour combinations)
  • Eggs or flax eggs as binding agents
  • Healthy fats such as coconut oil or butter alternatives
  • Sweeteners like maple syrup, honey, or coconut sugar
  • Spices like cinnamon and nutmeg
  • Dairy alternatives like almond milk or coconut milk (optional)

Equipment

  • mixing bowls
  • Loaf pan
  • Oven
  • measuring cups
  • spatula

Method
 

Instructions
  1. Preheat oven to slightly lower temperature than traditional baking (around 325-350°F) and prepare baking pan
  2. Mash ripe bananas until smooth in a mixing bowl
  3. Combine gluten-free flour blend with spices in a separate bowl
  4. Gently fold wet ingredients into dry ingredients, being careful not to overmix the batter
  5. Pour batter into prepared pan and bake for extended time to ensure thorough cooking
  6. Allow bread to cool completely before slicing to let structure set properly

Notes

Do not overmix the batter and allow bread to cool completely before slicing to prevent crumbliness. Ripe bananas work best for natural sweetness. Store wrapped tightly at room temperature for up to 3 days or freeze slices for longer storage.