Gluten-Free Banana Bread

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About this recipe

This gluten-free banana bread is soft, rich and deeply comforting, the kind of recipe you return to again and again.
Banana bread is one of the easiest baked goods to adapt for gluten-free cooking, but getting the texture right still matters. The goal is a loaf that stays moist, slices cleanly and has that familiar banana flavour without becoming dense or crumbly.
This version uses a simple gluten-free flour blend and everyday pantry ingredients. If you’ve recently started cooking gluten-free, it’s a reliable recipe to build confidence in gluten-free baking.
If you already have gluten-free flour in your cupboard from another recipe on the site, you’re already most of the way there.

If you’re new to gluten-free baking, you might also find our guide to gluten-free flour blends helpful.

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Recipe Details

What you’ll need to know

Gluten-Free Kitchen Tested

“This gluten-free banana bread has become one of our regular bakes at home.

Living with coeliac disease means many familiar foods disappear overnight, but banana bread is one recipe that adapts beautifully to gluten-free baking. The texture stays soft, the flavour is rich and it’s forgiving enough for new gluten-free bakers.

We make this loaf when bananas are overripe or when we want something simple to have with coffee during the week. It slices well, keeps for several days and freezes well too.

If you’re new to gluten-free baking, this is one of the best recipes to start with.”

Maria

Living with coeliac disease

Baking

Prep Time

10 minutes

Cook Time

50–60 minutes

Total Time

1 hour 10 minutes

Servings

8–10 slices

Difficulty

Easy

Key Ingredient

Gluten-Free Flour Blend

Diet

Gluten-Free

Cost

Low cost

Freezer Friendly

Yes, freezes well

Best For

Breakfast or afternoon baking

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Ingredients & Method

This gluten-free banana bread recipe is designed to be simple, reliable and adaptable for gluten-free baking.

The ingredients and method are listed here, but the sections include extra guidance that can help you get the best result, especially if you’re new to gluten-free baking.

You’ll find tips for achieving the right texture, possible substitutions if you’re missing an ingredient, and advice on how to store or freeze it.

Once you’ve made it a couple of times, it becomes one of those dependable recipes you can bake without thinking too much.

Ingredients

Most gluten-free banana bread recipes rely on a good quality gluten-free flour blend.

These blends combine several flours and starches to mimic the structure of wheat flour.

According to guidance from Coeliac UK, foods labelled gluten free must contain less than
20 parts per million (ppm) of gluten.

Look for a balanced blend that contains rice flour, potato starch, and tapioca starch.

These combinations usually give the best texture in gluten-free baking.

Very ripe bananas are essential for flavour and moisture. Bananas with dark, spotted skins are ideal as they are naturally sweeter and mash easily into the batter.

If your gluten-free flour blend does not contain xanthan gum, you may need to add a small amount to help the loaf hold together and improve the texture.

Banana Bread

3 ripe bananas, mashed
100 g butter, melted
150 g sugar
2 large eggs
1 tsp vanilla extract
180 g gluten free plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
1 tsp ground cinnamon (optional)
75 g chocolate chips or walnuts (optional)

If you bought gluten-free flour for this recipe, try these next:

Gluten free pancakes

Gluten free scones

Gluten free yorkshire pudding

Instructions

Banana bread batter being mixed in a bowl for gluten-free banana bread

Gluten-free banana bread is very forgiving, but a few simple techniques will help you achieve the best texture.

Mash the bananas thoroughly so they blend smoothly into the batter. When adding the flour, mix gently and only until the ingredients are combined. Overmixing can make gluten free cakes dense rather than soft.

Bake the loaf until the top is golden and a skewer inserted into the centre comes out clean. Allow the bread to cool in the tin for a few minutes before transferring it to a rack to cool completely.

Make the Banana Bread

Preheat the oven to 180°C (160°C fan) and line a loaf tin with baking paper.
In a large bowl, mash the ripe bananas until smooth.
Add the melted butter, sugar, eggs, and vanilla extract. Mix until well combined.
In a separate bowl, combine the gluten free flour, baking powder, bicarbonate of soda, salt, and cinnamon.
Fold the dry ingredients into the banana mixture until just combined.
Stir in chocolate chips or chopped walnuts if using.
Pour the batter into the prepared loaf tin and smooth the top.
Bake for 45–55 minutes, or until a skewer inserted into the centre comes out clean.
Allow the banana bread to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Gluten-free banana bread tips

Substitutions

Storage

Common Mistakes

Variations

Helpful answers for common gluten-free baking questions.

Frequently Asked Questions

Can banana bread be made gluten-free?

Why did my gluten-free banana bread turn out dense?

Do I need xanthan gum for gluten-free banana bread?

Can I freeze gluten-free banana bread?

Can I make this banana bread dairy-free?

How ripe should bananas be for banana bread?

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Looking for more gluten free inspiration? Explore simple recipes that are safe for coeliac diets and easy to cook at home. From quick weekday meals to comforting bakes, every recipe is designed to be practical, reliable, and full of flavour.

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About this recipe

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Recipe Details