The BEST gluten-free banana bread recipe made with gluten-free flour blend and sweetened with coconut sugar. Add chocolate chips and/or chopped nuts to level up this already moist and fluffy dream bread.
Confession: I fancy myself a bit of a banana bread aficionado.
After posting my grain-free recipes for Paleo Banana Bread using almond flour and Coconut Flour Paleo Banana Bread, I have since followed up the two with countless variations on grain-free banana bread.
Just have a scroll through my Banana Bread archives to feast your eye sockets on the possibilities.
The Paleo Carrot Cake Banana Bread is my personal favorite, followed closely by Paleo Cranberry Orange Bread.
All that said, this is the very first gluten-free banana bread recipe I have posted on this site using a gluten-free flour blend.
I simply use my favorite gluten-free all-purpose flour blend and sweeten the bread primarily with ripe bananas and a touch of coconut sugar.
Over the years, I have learned a couple of tricks to make the ultimate moist, fluffy, melt-in-your-mouth delicious banana bread. Let us discuss!
Tips For Making THE BEST Moist Banana Bread:
My secret to making insanely moist and incredible banana bread is: LOTS of bananas.
Years and years ago, I discovered using more bananas makes banana bread incredibly moist and delicious.
Not to mention, naturally sweet. Rather than adding a lot of oil or butter, much of the moisture can come from the bananas themselves without sacrificing flavor, moisture, or fluff.
If anything, the more bananas, the better 😉
For this reason, I usually use a cup and a half of mashed ripe banana in one loaf of banana bread, which usually equates to 4 ripe bananas.
For my grain-free banana bread recipes, I don’t add any additional fat (oil or butter), as there is plenty sourced from the almond flour and coconut flour.
Because gluten-free flour blends don’t contain as much fat as almond flour or coconut flour, I use a small amount of melted butter to give the loaf a bit of fat love. Coconut oil and avocado oil work too!
The massive amount of overripe bananas also enables you to cut down on the added sugar, which I see as a bonus.
For the grain-free banana bread recipes, I add a just a couple tablespoons of pure maple syrup or coconut sugar to boost the sweetness to absolute perfection.
You can also use cane sugar or just stick with the mashed bananas for sweetness.
If you’re wondering what makes this recipe the best banana bread recipe, here are the main bullet points:
Recipe Highlights:
This easy gluten-free banana bread recipe is ULTRA moist, incredibly fluffy, perfectly sweet, delectably soft, beautifully gooey (assuming you add the chocolate chips), and easy to prepare.
Let’s discuss the simple ingredients for this cozy banana bread recipe. You can find them at any grocery store!
Ingredients for Gluten-Free Banana Bread:
Gluten-Free Flour Blend: Taking the place of regular all-purpose flour, we use a gluten-free all-purpose flour blend.
Ripe Bananas: Be sure to use overripe bananas that have plenty of brown spots. This ensures the bread will turn out very moist, loaded with banana flavor and will be perfectly sweet.
Eggs: Regular eggs at room temperature help the bread rise and make it nice and fluffy.
Butter (or Coconut Oil): Providing moisture and fat content, butter brings beautiful flavor to this amazing banana bread. You can replace it with avocado oil, vegetable oil, or melted coconut oil.
Coconut Sugar (or Cane Sugar): Used to sweeten the bread, we need a granulated sweetener.
I like using coconut sugar because it is lower on the glycemic index than cane sugar, but white sugar or brown sugar work great. For less added sugar, use a sugar-free sweetener.
Ground Cinnamon: For me, lots of ground cinnamon is mandatory! Cinnamon makes banana bread so warm and delicious. Use more or less depending on your taste.
Pure Vanilla Extract: A splash of vanilla brings warm flavor to really entice the taste buds.
Baking Soda: The leavening agent here. Check to be sure it isn’t expired before using it!
Sea Salt: A pinch of sea salt enhances all of the flavors. Don’t skip it!
Chocolate Chips (Optional): Bringing pockets of chocolate joy, I love adding chocolate chips. You can skip them or you can also add chopped nuts like chopped walnuts or pecans.
Now that we’ve covered the basic ingredients, let’s bake a loaf (or twelve)!
How to Make Gluten-Free Banana Bread:
Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper.
Begin by mashing up the bananas in a mixing bowl until they reach desired consistency. I like leaving mine slightly chunky so that as the bread bakes, I get little pockets of rich banana flavor.
Whisk in the eggs, vanilla extract and cooled melted butter until well-combined (wet ingredients) in a large bowl.
In a separate bowl, Stir together the gluten-free flour, baking soda, sea salt, coconut sugar (or brown sugar), and cinnamon until combined (dry ingredients).
Pour the dry mixture into the mixing bowl with the wet mixture and stir until the batter is incorporated.
Pour the batter into the parchment-lined loaf pan and sprinkle with additional chocolate chips.
Bake on the center rack of the preheated oven for 50 to 60 minutes, or until the top is golden brown and bread has risen substantially and the bread tests clean. Turn off the oven and allow it to sit in the warm oven an additional 5 to 10 minutes.
If at any time during the baking process the top of the bread becomes too dark, you can cover the loaf pan in aluminum foil.
Baked goods are considered fully cooked when the internal temperature reaches 190 degrees Fahrenheit.
You can insert an instant read thermometer to the center of the bread to verify whether or not it is cooked through.
Remove bread from the oven and let the bread cool for at least 30 minutes before slicing and serving.
The end result is an amazingly moist and fluffy gluten free banana bread with the best texture and a great recipe to put on repeat any time you need a sweet treat.
Can I Make This Banana Bread Vegan?:
For a vegan banana bread recipe that is gluten-free, egg-free, and dairy-free, follow my Vegan Banana Bread Recipe, which uses a flax egg replacement.
Recipe Adaptations:
- Want to make muffins out of this recipe? Follow my recipe for Gluten-Free Chocolate Chip Banana Muffins!
- Replace the butter with ghee, avocado oil, or melted coconut oil.
- If you bake using cane sugar, replace the coconut sugar with granulated cane sugar or brown sugar.
- Looking for a banana bread that is lower in added sugar? Replace the coconut sugar with ½ cup sugar-free sweetener.
- Add chopped walnuts or pecans to make banana nut bread.
- Omit the chocolate chips.
- Use regular flour instead of gf flour if you don’t need a gluten-free recipe.
- Fashion up a streusel topping to give the bread a bit of a coffee cake essence.
What Type of Gluten-Free Flour Should I Use?:
I always use Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour, but I have also heard King Arthur Gluten-Free Measure For Measure Flour blend is magnificent as well.
Most gluten-free flour blends are a combination of brown rice flour, xanthan gum, tapioca flour, potato starch and often baking powder.
While I don’t have extensive experience with the King Arthur blend or Pamela’s, I’ve heard enough magnificent feedback over the years to safely recommend it.
If you try this recipe using a different blend, please do share in the comments below and let us all know how it turns out!
Store any leftovers on the counter top covered in plastic wrap for up to 5 days or in an airtight container in the refrigerator for up to 10 days.
For an extra chocolate version of this bread, be sure to check out my Double Chocolate Gluten-Free Banana Bread!
More Delicious Gluten-Free Quick Breads:
- Paleo Morning Glory Quick Bread
- Chocolate Oatmeal Banana Bread
- Blueberry Lemon Yogurt Bread
- Flourless Chocolate Black Bean Banana Bread
- Chocolate Chip Paleo Pumpkin Bread
- Keto Cranberry Orange Bread
- Gluten-Free Blueberry Muffin Bread with Streusel Topping
- Paleo Strawberry Banana Bread
Steamy gluten-free chocolate chip banana bread LET’S GO!
Gluten-Free Banana Bread Recipe
Equipment
Ingredients
- 4 large ripe bananas mashed, about 1.5 cups
- 2 large eggs
- 1/4 cup (57g) butter melted and cooled* See Note
- 2 tsp pure vanilla extract
- 1 2/3 cups (200g) gluten-free all-purpose flour
- 1/2 cup (60g) coconut sugar ** See Note
- 1 tsp baking soda
- 1/2 tsp sea salt
- 2 tsp ground cinnamon optional
- 2/3 cup (85g) chocolate chips optional
Instructions
- Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper.
- Mash the bananas in a mixing bowl and be sure you have 1 1/2 cups (or close to it). Whisk in the eggs, vanilla extract and cooled melted butter until well-combined (wet ingredients).
- In a separate bowl, Stir together the gluten-free flour, baking soda, sea salt, coconut sugar, and cinnamon until combined (dry ingredients).
- Pour the dry mixture into the mixing bowl with the wet mixture and stir until the batter is incorporated. If adding chocolate chips and/or chopped walnuts or pecans, do so here.
- Transfer the batter into the parchment-lined loaf pan and sprinkle with additional chocolate chips.
- Bake on the center rack of the preheated oven for 50 to 60 minutes, or until the top is golden brown and bread has risen substantially. Turn off the oven and allow it to sit in the warm oven an additional 5 to 10 minutes. If at any time during the baking process the top of the bread becomes too dark, you can cover the loaf pan in aluminum foil. NOTE: Baked goods are considered fully cooked when the internal temperature reaches 165 degrees Fahrenheit. You can insert an instant read thermometer to the center of the bread to verify whether or not it is cooked through.
- Remove bread from the oven and allow it to cool 30 minutes before slicing and serving.
Video
Notes
Nutrition
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I made this today. Oh gosh this is the best gluten free banana bread I’ve ever made. I swapped the ghee for vegan butter and the coconut sugar for raw cane and it baked wonderfully. I put it into the pan and got very nervous before it baked because it seemed to fill it pretty high. But the bread didn’t rise crazy it just fluffed a little bit. It’s the perfect soft fluffy banana bread but it also holds up well.
Thank you so much for this recipe✨
I’m so happy you like it, Jordan!! So thrilled to hear it’s great with vegan butter…that is awesome information for my fellow dairy-free readers. I appreciate you swinging back and giving feedabck! Thanks for the sweet note! 😀 xoxo
Really, really enjoying this!! I struggled with the baking though, had it longer than it needed and it was still raw when I cut into it so I had to put it back in after it had cooled down…
Hi Heather! I’m so happy you like the bread. What brand of gluten-free flour did you use? And did you measure the bananas when mashed?
Came out absolutely delicious! I followed your advice on leaving bigger chunks of banana in the mix. I used 5 bananas for this recipe as well as walnuts and chocolate chips. I also used King Arthur GF Flour. Yum! Thank you!!
I’m so happy you like them, Carley! Also great to know it worked out well with King Arthur flour! xoxo
This came out so much better than I was expecting!!! I substituted 1cup coconut flour and 2/3 cup almond flour and omitted the chocolate chips. It was tough being patient and waiting the 30 minutes after it came out to dig in but I know it made the consistency that much better!! Both my toddlers asked for seconds <3 thank you!!
I’m so happy it worked out with the substitutions! Thanks for letting me know, Jennifer!
I made this bread but replace the sugar with monk fruit and it came out very good and tasty.
I’m so happy to hear it worked out well with Monk Fruit sweetener! That’s great to know for my family who tend to stay away from sugar due to blood sugar issues. Thanks for the feedback! xoxo
Can I make this bread on a Thursday morning and bake it Thursday night?
Hi Stefany! I haven’t tried this myself, but I think it would work just fine. I would refrigerate the batter and then put it on the counter an hour or two before baking to bring it to room temperature. Let me know how it goes!
@Julia, Thank you. I ended up making it today and will bring it tomorrow morning for Christmas. Smells great! I’ll see how it tastes tmrw. 🙂
I hope you loved it! xoxo
Thanks a lot for your hard work. I just loved it. Going to bookmark your site. I will regularly visit it. Thanks once again.
I’m so happy you like it, James! Thanks for the sweet note!
Hey there, I have a crockpot instead of an instant pot (the only functions I have is “slow cook on low or high”, that’s it). Can I use this instead? Also, I don’t have coconut milk at home, but I have cashew milk, can I use that instead as well?
For some reason, I can’t find any recipes online that allows me to use cashew milk instead of coconut milk in homemade yogurt recipes (I tried Googling it, which is actually is what led me to your page).
I love your page by the way.
Thanks for your help.
Selina
@Selina, cashew milk should work well. Am curious: did you ever try in a crockpot? I would love to know.
Holly Molly this recipe is awesome! I made the following changes and it still turned out really good.
– flour: Namaste Gluten Free Blend
– butter: coconut oil
– sugar: none. ( I drizzle maple syrup or almond butter on my piece. Hubby and I have different sweetness preferences)
– chocolate: i used a non-sweetened/dairy free chocolate bar and grated it.
– oh and instead of a loaf I baked it in cupcake tins for 30m at 350F.
Definitely making this recipe again.
Love this! Thanks so much for letting us all know your changes – this is super helpful! I’m happy you like the bread/muffins 😀 xoxoxo
My VERY fussy junk food sugar loving teenager loved this! I can’t emphasize VERY FUSSY enough! The first time I made it I used half butter, half coconut oil because I was concerned she might taste the coconut and turn her nose up. I made it again this morning with just coconut oil- I will let you know! I used maple syrup instead of coconut sugar because I have blood sugar issues and I’m not sure how I will react to the coconut sugar. It really didn’t need much sweetening with all those very ripe bananas.
If I used almond flour instead of gluten free all purpose what would I have to add?
Ohhh I just realized that I used baking powder and not baking soda this morning-hope it’s still ok!!
Hi Hillary,
I’m so thrilled to hear your teen loves the bread! It’s just such a comforting recipe 😀 For an almond flour version, I’d recommend using this recipe: https://www.theroastedroot.net/paleo-banana-bread/ – you can add chocolate chips to it if you’d like! Hope your current round turns out great too! xoxoxo
I ground up oats into a flour with xanthan gum. It turned out perfect!!
I’m so happy to hear it, Kayla! Thanks for letting us know!! 😀 xoxo
This soup was AMAZING !!! We had it for lunch, and already looking forward to leftovers for dinner. I made it in my Instant Pot… super duper easy! Thank you!
Wahoo! Lunch of champions! I’m so happy you’re enjoying it!
This banana bread is incredible! I’ve been looking for a great gluten free recipe and this did not disappoint.
I’m so happy you like it, Alex! Thanks a bunch for your feedback! I’ve made it about 17,000 times since I posted it, lol ;D xoxo
ahhhh thank you SO much for all these things!! pin pin pin pin pin!
wow these looks so delicious , i so love your recipe, i will definitely be making these , i am drooling now. keep sharing more delicious stuff..
How long would you suggest baking if making into muffins (really using my cupcake tin) instead of a loaf pan? I’d like to freeze them ahead of my maternity leave. Thank you!
Hi Karalyn! I usually bake muffins for 15 to 20 minutes at 350. Hope you love them! xo
This is the best gf banana bread I’ve ever made! I’ve tried lots of recipes and this is the moistest yet fluffiest one by far. Love it so much! I used coconut oil in place of butter and added some chocolate chips. Thanks for the recipe!! 🙂
I’m so happy you like it, Gracie! That’s great to know it works well using coconut oil..thanks for sharing! xoxo
@Gracie, what can I add to replace eggs? I am yet to try this recipe
@Arthi Sampath, you can replace eggs with applesauce or a flax egg.
Hi Emily! I actually have a vegan version of this bread here: https://www.theroastedroot.net/vegan-banana-bread-gluten-free/ Nevertheless, if you wanted to stick with the recipe here and swap the eggs for flax eggs you could do that 🙂 It should work! I would use a digital thermometer to check the internal temperature of the bread at the end of the baking process – it is considered fully baked once it reaches 190 degrees F. The reason I mention this is in my experience recipes made with flax eggs can take a little longer to bake and sometimes end up looking “raw” on the inside. xo