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I can’t believe it’s taken me so long to get up my delicious gluten-free banana bread recipe.
I used to make banana bread all the time before I started to eat exclusively gluten free, and I guess I just sort of gave up on it because I knew it was full of gluten.
But not anymore.
After seeing many people in the gluten-free community master gluten-free banana bread, I decided to take it on as my next gluten-free baking project.
And I hate to brag, but my banana bread recipe is the bomb. It’s so good!
Indeed, I have come up with one delicious, moist, stay-fresh gluten-free banana bread. And it only requires three ripe bananas and a few pantry staple ingredients. It doesn’t get easier than that.
Ready to learn how to bake up some gluten-free banana bread of your own? Let’s go!
To make this ultra-moist gluten-free banana bread, you need to line up a few pantry staple ingredients first.
Of course, you need the gluten-free flour. If you’ve followed me long enough, you know I hate blending and mixing my own gluten-free flour blend.
Related Recipe: Gluten-Free Sandwich Bread Made with 1:1 Gluten-Free Flour
That’s why, instead of putting myself through that torture, I just use a ready made one-to-one store-bought gluten-free flour instead.
My go-to flour is Bob’s Red Mill 1:1 gluten-free baking flour blend, but any 1:1 gluten-free flour mix will work.
You’ll also need sugar, baking soda, salt, eggs, butter, vanilla, and of course, overripe bananas.
How to Make Gluten-Free Banana Bread
To make gluten-free banana bread, you’ll first combine the flour with the other dry ingredients – the sugar, baking soda, and salt. Mix it well and set it aside.
Then, in your standing mixer (or with a hand mixer), add your eggs, softened butter, mashed banana, and vanilla. Mix the ingredients until well combined. You’ll see some chunks of banana in there. That’s okay.
Be sure to use softened butter too. It’s key to getting a smooth batter.
Once your wet ingredients are well mixed, add in your dry ingredients until the batter is well combined.
Finally, fold in your walnuts, dried fruit, chocolate chips, or whatever goodies you like, then put the batter into a well-greased loaf pan for baking.
This recipe is foolproof.
Finally, once the bread is fully baked, take it out of the oven to cool before slicing and enjoying (if you can wait that long!).
How Does It Taste?
This banana bread tastes amazing. Guaranteed!
That taste starts with getting the perfect texture. You’ll see that each slice of bread holds together well. It’s chewy and moist – no dry crumbs here. You can’t tell it’s gluten free.
The bread is also ultra-moist and stays that way for a long time.
In fact, if you wrap the bread in plastic wrap, it’ll taste good for several days. The banana makes it very moist and chewy, enabling you to enjoy it day after day after day.
Related Recipe: Gluten-Free Apple Cinnamon Bread
Enjoy this wonderful recipe made with pantry staples and simple instructions. You don’t need a complicated banana bread recipe with multiple gluten-free flours to get this wonderful, classic banana bread recipe.
Gluten-Free Banana Bread
- 1.5 cups Bob's Red Mill 1-to-1 gluten-free flour blend
- 1 tsp baking soda
- 1/2 tsp Kosher salt
- 1/2 cup sugar
- 1/2 cup butter softened
- 2 large eggs
- 3 ripe bananas mashed
- 1/2 tsp vanilla extract
- 1/2 cup chopped walnuts optional
- Preheat oven to 350 degrees. Lightly grease a standard loaf pan.
- Sift together flour, baking soda, and salt. Set aside.
- Cream together butter and sugar. Add eggs, bananas and vanilla and continue mixing until well combined.
- Add flour mixture to wet mixture and combine well.
- Fold in walnuts (optional) and pour mixture into loaf pan.
- Bake for 50-55 minutes until a toothpick inserted into the center of the bread comes out clean.