Easy Gluten Free Banana Bread Recipe

Originally posted January 3, 2021

While it may have been one of the stars of the pandemic early days, banana bread is a classic. But finding an easy gluten-free banana bread recipe isn’t always easy. So, I’m here to help! Elevating over ripe fruit to a sweet, banana-rich treat will never stop being gratifying. This recipe is both easy, quick, and results in a delicious product. Using a flour blend that isn’t too gritty is key. So try to stick to the blend I use or something similar. Otherwise, I can’t guarantee it will come out the same. Also, it’s an easy recipe to make dairy-free. See the substitutions in the ingredient list. For egg-free, visit my post on how to use egg substitutes.

I have also made a paleo version; you can find it here (see photo below).

The recipe below was adapted from a banana muffin recipe in my cookbook, The Warm Kitchen. If you prefer baking muffins instead of preparing a loaf, adjust the oven temperature to 375℉ and cut the baking time to 20 to 25 minutes. See my note about checking for doneness in step 6.

Easy Gluten-Free Banana Bread

Yield: 1 loaf

• 2 cups Amy’s Gluten-Free flour blend or a rice-tapioca-potato starch based blend
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• ½ teaspoon cinnamon (for flavor)
• ½ teaspoon xanthan gum (omit if your flour mix already has it)
• ⅛ teaspoon ground ginger (to maintain freshness; add ¼ teaspoon for flavor)

• 2 – 3 ripe, ripe bananas
• 2 large eggs, room temperature
• ⅓ cup melted butter or vegetable oil
• ⅔ cup milk or milk substitute
• ½ – ¾ cup white or brown sugar or other sweetener
• 1 teaspoon vanilla

Optional ingredients that can be added to batter

• ½ cup chopped nuts (walnuts or pecans)
• ½ cup shredded unsweetened coconut
• ½ cup semi-sweet chocolate chips

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1. Preheat oven to 350℉ and grease a loaf pan or use parchment. My pan is about 9″ x 2″ x 3″.
2. In a medium bowl, mix the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, gum, and ginger) with a whisk. Set aside.
3. In a large bowl, mash the banana first then add the eggs and mix well (alternately, beat the eggs before adding). Then add the butter or oil, milk, sugar, and vanilla and mix well until ingredients are blended.
4. Add the dry ingredients to the wet ingredients and mix until combined with a rubber spatula. Add any optional ingredients. Mix the batter briskly for 5 seconds to help the batter to gel.
5. Pour your batter into the pan, filling about ⅔ full.
6. Bake for 35 to 40 minutes. Test for doneness by pressing your finger into the loaf. When it springs back, it’s done. If it leaves an indentation, continue to bake and test in 1 to 2 minute intervals. If the bread is becoming dark and it’s not done, lower the temperature to 325℉.
7. Cool in pan at least 20 minutes before cutting. Enjoy!