Gluten-Free Banana Bread Recipe

Introduction

This gluten-free banana bread is moist, flavorful, and perfect for using up ripe bananas. It’s naturally sweetened with maple syrup and sugars, making it a delicious treat that everyone can enjoy.

Ingredients

• 3 medium ripe bananas (about 1 1/2 cups or 337 g mashed)
• 1/2 tsp pure vanilla extract
• 1 whole egg
• 3 Tbsp avocado or coconut oil, melted
• 1/4 cup organic cane sugar
• 1/4 cup packed organic brown sugar
• 2-3 Tbsp maple syrup (depending on ripeness of bananas; can substitute honey)
• 3 1/2 tsp baking powder (aluminum-free)
• 3/4 tsp sea salt
• 1/2 tsp ground cinnamon
• 3/4 cup unsweetened almond milk
• 1 1/4 cup almond meal
• 1 1/4 cup gluten-free flour blend
• 1 1/4 cup gluten-free rolled oats
• Butter, for serving
• Honey, for serving

Instructions

1. Step 1: Preheat your oven to 350°F (176°C) and line a 9×5-inch loaf pan with parchment paper.
2. Step 2: In a large bowl, mash the bananas until smooth. Add the vanilla extract, egg, melted oil, cane sugar, brown sugar, maple syrup, baking powder, sea salt, ground cinnamon, and almond milk. Whisk vigorously to combine everything well.
3. Step 3: Stir in the almond meal, gluten-free flour blend, and gluten-free rolled oats until just combined. Be careful not to overmix.
4. Step 4: Pour the batter into the prepared loaf pan and smooth the top.
5. Step 5: Bake for 1 hour to 1 hour 15 minutes, until the bread is firm to the touch and golden brown with a crackly top.
6. Step 6: Let the banana bread cool completely in the pan before slicing to ensure it holds its shape.
7. Step 7: Serve with butter and honey if desired, or enjoy plain.

Tips & Variations

• Use very ripe bananas for best natural sweetness and moist texture.
• Substitute honey for maple syrup if preferred.
• Try adding chopped nuts or dark chocolate chips for extra texture.
• Make sure to use aluminum-free baking powder to avoid any metallic taste.
• For a dairy-free option, serve with coconut oil or dairy-free butter instead of regular butter.

Storage

Store leftover banana bread in a covered container at room temperature for up to a few days. For longer storage, slice the bread and freeze it in an airtight bag or container. Thaw slices at room temperature or warm gently before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten-free?

Yes, you can substitute regular all-purpose flour to make a traditional banana bread, but adjust the texture by checking the batter consistency as gluten-free blends absorb differently.

How do I know when the banana bread is fully baked?

The banana bread is done when it feels firm to the touch, has a golden brown top with cracks, and a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Gluten-Free Banana Bread Recipe

Print Recipe

★★★★★

4.8 from 70 reviews

A moist and flavorful Gluten-Free Banana Bread made with wholesome ingredients including ripe bananas, almond meal, gluten-free flour, and rolled oats. Sweetened naturally with maple syrup and organic sugars, this banana bread is perfect for a healthy breakfast or snack, offering a delightful texture with a golden-brown, crackly top.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 60-75 minutes
• Total Time: 1 hour 15 minutes to 1 hour 30 minutes
• Yield: 1 loaf (approximately 10-12 servings) 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Wet Ingredients

• 3 medium ripe bananas (approximately 1 1/2 cups or 337 g, mashed)
• 1/2 tsp pure vanilla extract
• 1 whole egg
• 3 Tbsp avocado or coconut oil, melted
• 3/4 cup unsweetened almond milk
• 2–3 Tbsp maple syrup (depending on ripeness of bananas; can substitute honey)

Sweeteners

• 1/4 cup organic cane sugar
• 1/4 cup packed organic brown sugar

Dry Ingredients

• 1 1/4 cup almond meal
• 1 1/4 cup gluten-free flour blend
• 1 1/4 cup gluten-free rolled oats
• 3 1/2 tsp baking powder (aluminum-free)
• 3/4 tsp sea salt
• 1/2 tsp ground cinnamon

For Serving

• Butter
• Honey

Instructions

1. Prepare the Oven and Pan: Preheat your oven to 350°F (176°C). Line a 9×5-inch loaf pan with parchment paper to prevent sticking and make it easier to remove the banana bread after baking.
2. Mix Wet Ingredients: In a large bowl, mash the ripe bananas thoroughly. Add the pure vanilla extract, whole egg, melted avocado or coconut oil, organic cane sugar, packed organic brown sugar, maple syrup, baking powder, sea salt, ground cinnamon, and unsweetened almond milk. Whisk vigorously until all ingredients are well combined, forming a smooth mixture.
3. Add Dry Ingredients: Gently fold in the almond meal, gluten-free flour blend, and gluten-free rolled oats. Stir until just combined to avoid overmixing, which could affect the texture.
4. Bake the Bread: Pour the batter into the prepared loaf pan and spread evenly. Bake in the preheated oven for 1 hour to 1 hour 15 minutes. The bread is done when it feels firm to the touch and the top is crackly and golden brown.
5. Cool Completely: Remove the loaf from the oven and let it cool completely in the pan before slicing. This resting period ensures the bread firms up enough to hold its shape when cut.
6. Serve and Store: Serve slices as is or with butter and honey for extra richness. Store any leftovers in a covered container for a few days or slice and freeze for longer-term storage.

Notes

• Use aluminum-free baking powder to avoid a metallic taste and maintain gluten-free integrity.
• The ripeness of bananas affects sweetness; adjust maple syrup accordingly to balance flavor.
• Allow the bread to cool fully for clean slices that hold shape well.
• Gluten-free rolled oats help improve the texture and add fiber but ensure oats are certified gluten-free to avoid cross-contamination.
• Store banana bread in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Keywords: gluten-free banana bread, healthy banana bread, almond meal banana bread, dairy-free banana bread, easy gluten-free baking, banana oat bread