If you’re searching for the best gluten-free banana bread recipe, this one checks all the boxes: incredibly moist, naturally sweetened, easy to make, and absolutely delicious. Whether you’re gluten-intolerant, baking for someone with dietary restrictions, or simply love a healthier twist on classic banana bread, this recipe brings bakery-style perfection using simple pantry staples.

⭐ INGREDIENTS:

Dry Ingredients:

• 1½ cups gluten-free all-purpose flour (1:1 baking blend recommended)
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon

Wet Ingredients:

• 3 ripe bananas (mashed)
• ½ cup melted butter or coconut oil
• ½ cup brown sugar or coconut sugar
• 2 large eggs
• 1 tsp vanilla extract

Optional Add-Ins:

• ½ cup chopped walnuts or pecans
• ½ cup chocolate chips (gluten-free)
• Pinch of nutmeg

⭐ STEP-BY-STEP METHOD OF Gluten-Free Banana Bread:

1. Preheat & prep
   Preheat oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.
2. Mix dry ingredients
   In a bowl, whisk together gluten-free flour, baking soda, baking powder, salt, and cinnamon.
3. Mix wet ingredients
   In another bowl, combine mashed bananas, melted butter/oil, sugar, eggs, and vanilla until smooth.
4. Combine mixtures
   Pour wet ingredients into dry ingredients. Stir gently until just combined.
   Do not overmix to avoid a dense loaf.
5. Add extras
   Fold in nuts or chocolate chips if using.
6. Bake
   Pour batter into loaf pan and bake 50–60 minutes, until a toothpick comes out clean.
7. Cool & serve
   Let the bread cool 15 minutes before slicing.

⭐ PREP & COOK TIME

• Prep Time: 10 minutes
• Bake Time: 55 minutes
• Total Time: 1 hour 5 minutes
• Servings: 10 slices

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⭐ NUTRITION FACTS (Approx. per slice)

• Calories: 215
• Protein: 3g
• Carbs: 30g
• Fat: 9g
• Sugar: 13g
• Fiber: 2g

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⭐ PRO TIPS

• Use very ripe bananas—brown spots mean better flavor.
• Don’t overmix the batter; gluten-free flour becomes dense quickly.
• Add 2 tbsp yogurt for extra moisture.
• Let the bread cool fully before slicing for best texture.

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⭐ STORAGE INSTRUCTIONS

• Store at room temperature 2–3 days.
• Refrigerate up to 5 days in an airtight container.
• Freeze slices up to 3 months.

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⭐ VARIATIONS

• Chocolate Banana Bread: Add ⅓ cup cocoa powder.
• Nut-Free: Skip nuts and add chocolate chips.
• Dairy-Free: Use coconut oil instead of butter.
• Low-Sugar: Replace sugar with maple syrup.

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⭐ OPTIONAL ADD-ONS

• Maple glaze drizzle
• Almond butter spread
• Cinnamon crumble topping