Who doesn’t love banana bread? It’s a timeless favorite for good reason. If you follow a gluten-free diet, here’s an updated recipe for a moist, flavorful gluten-free banana bread that keeps the nostalgic taste while using modern, healthier ingredients.
Thinking of my mother and the baking we did together, I modernized her 1950s banana bread. I replaced white flour, refined sugar and hydrogenated fat with a gluten-free flour blend, coconut sugar and coconut oil. The result is a loaf that feels familiar but lighter and more wholesome.
Gluten-free Flours
You can use a commercial gluten-free blend or make your own. I tested this recipe with both and it works well either way. The choice affects texture and color, so pick what suits you.
Notes at the end of the recipe card explain substitutions and tips.
Branded Blends
I often use Bob’s Red Mill 1:1 Baking Flour (blue bag) with consistently good results. Other all-purpose gluten-free blends like Cup4Cup or King Arthur’s mix work, too. Read ingredient lists: blends vary and that can change texture and flavor.
Expect a tender crumb and nice slices with most commercial blends.
Blending Your Own (optional)
If you’re up for it, a homemade blend using teff, sweet rice flour, brown rice flour, sorghum and cornstarch gives a slightly darker, richer loaf with a tender crust and great flavor. This approach requires more effort and a kitchen scale for accurate measuring, but it’s worth trying if you love experimenting.
Baking Tools
Use a light-colored, uncoated, heavyweight aluminized steel loaf or muffin pan for even baking. My pan measures about 10″ x 5″; if yours differs, adjust baking time as needed. A food processor or blender makes it easy to puree bananas and combine wet ingredients smoothly.
Instructions
Preheat the oven and prepare your baking pan.
- Whisk dry ingredients (gluten-free flour, baking powder, baking soda, salt) in a bowl.
- Puree the wet ingredients (bananas, sugar, coconut oil, eggs, vanilla) in a blender or food processor until smooth.
- Combine the wet and dry ingredients, pulsing or stirring until just mixed.
- Fold in optional mix-ins (nuts or chocolate chips) if using.
- Pour batter into the prepared pan and bake according to the recipe card below.
To Serve
Cool the loaf on a wire rack after baking. Enjoy a slice warm. Store at room temperature for a few days, then refrigerate or freeze leftovers. Wrapped well, slices freeze for up to three months.
Related Recipes
For another gluten-free quick bread, try Irish soda bread (see recipe card for a similar technique).
📖 Recipe
Gluten Free Banana Muffins
Sally Cameron
Pin Recipe
Equipment
- Blender or food processor
- Light-colored metal muffin pan
- Avocado oil spray or baking spray
- #16 disher or cookie scoop (optional)
Ingredients
- 1 ¾ cups gluten-free flour blend (I use King Arthur)
- 1 ¼ teaspoons baking soda
- 1 teaspoon aluminum-free baking powder
- ¼ teaspoon sea salt
- 3 large ripe bananas, peeled
- â…” cup golden brown sugar (or golden monk fruit/allulose blend)
- ½ cup unrefined organic coconut oil, melted (plus extra to grease pan or use spray)
- 2 large eggs
- 1 ½ teaspoons vanilla extract
Optional Add-ins
- ½ cup chopped walnuts
- ½ cup chocolate chips (mini or regular)
- ½–1 teaspoon ground cinnamon
Instructions
- Preheat oven to 375°F (conventional). Spray the wells of a 12-cup muffin pan with avocado oil spray or baking spray.
- In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder and salt.
- Add bananas, eggs, coconut oil and vanilla to a blender or food processor and puree until smooth. If the mixture is very thick, use a tamper or spatula to assist.
- Add the sugar to the blender and blend until incorporated. If needed, stir in the sugar by hand to fully combine.
- Fold the dry mixture into the banana mixture until combined. If using nuts or chocolate chips, fold them in now.
- Fill the muffin wells and bake 18–22 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. Cool on a wire rack for 10 minutes, then cool completely.
- Store at room temperature for up to 4 days, refrigerate for longer, or freeze individual muffins for up to 3 months.
Notes
Egg-free option: Use a flax or chia egg substitute. For two eggs, mix 2 tablespoons flax meal or chia seeds with 6 tablespoons water; let sit 5–10 minutes until gelatinous, then add with the banana. Commercial egg replacers also work.
Optional add-ins:
- ½ cup chopped walnuts
- ½ cup chocolate chips
- ½–1 teaspoon ground cinnamon
Nutrition
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