This delicious gluten-free banana bread recipe is easily the most made recipe at my house. Nearly every week when we have too many bananas on the counter, we whip up a batch of this quick bread. It's so simple to make, that it was one of the first things my son learned to bake on his own as a kid - so I know even a first time baker can do it!
This classic banana bread is filled with warm spices and crunchy pecans. It's an irresistible sweet treat that's perfect for brunch, dessert, or an afternoon snack. I know your family will love it as much as mine does!
Banana recipes are some of our family favorites. This recipe uses 3 bananas, but if you have more ripe bananas to use up, try out my awesome banana pumpkin bread, gluten free banana chocolate chip muffins or this banana bread coffee cake next time.
Ingredient Notes
This easy recipe uses only a few simple ingredients. Plus, it's both gluten free and dairy free as written.
- Gluten-Free Flour Blend - I use Bob's Red Mill 1-to-1 gluten free flour in all of my quick bread recipes. You can use the flour blend of your choice, but ensure it contains xanthan gum or a similar binder. I have not tested this recipe with any other gluten-free flour blends, so your results may vary.
- Baking Powder & Baking Soda - We need both leavening agents to help the banana bread rise up and turn golden brown. Reminder: baking powder expires after 6 months so make sure yours is fresh!
- Eggs - This recipe calls for two large eggs. They are essential to provide structure for the loaf to hold the rise and not sink after baking. I have not tried this recipe with any egg substitutes, but flax eggs may be a good substitute.
- Oil - I use extra light olive oil in most of my recipes. However, any light flavored cooking oil will work here. You could also use melted coconut oil in the same measure. If you prefer butter, replace the oil with melted butter for a richer flavor.
- Ripe Bananas - You want your bananas to be nice and ripe with lots of brown spots, like the ones in the photo, or even darker as long as it doesn't smell spoiled. The riper the banana is, the stronger and sweeter the banana flavor will be in the bread.
- Pecans - I've used pecans because that is my family's favorite, but this recipe would also turn out great with walnuts.
See recipe card below for full ingredient list and quantities.
Substitutions & Variations
- Add Chocolate Chips - replace the pecans with an equal measure of chocolate chips.
- No Pecans - use chopped walnuts or almonds in place of pecans.
- Add Fruit - Strawberries, blackberries or blueberries make a great addition to banana bread, like my blueberry banana bread recipe.
- Make Banana Muffins - Turn this loaf into banana pecan muffins. Divide into 12 muffin cups, bake at 375 for about 28 minutes.
How to Make Gluten Free Banana Bread
This delicious banana bread uses the muffin method for mixing. It can be made with just a bowl, whisk and spatula - no mixer needed.
Before you begin mixing, line a 9x5 inch loaf pan with parchment paper.
STEP 1: Combine gluten free flour, salt, baking powder, baking soda, cinnamon and sugar in a large bowl. Whisk until well combined.
STEP 2: In a separate bowl, whisk the two eggs until frothy like soap bubbles.
STEP 4: Mash three bananas with a fork until they are wet and pulpy, with just a few lumps.
STEP 5: Add the wet ingredients and mashed bananas to the dry ingredients and fold together with a spatula.
STEP 6: Add ¾ cup of nuts to the banana bread batter and fold a few more times.
STEP 7: Pour batter into a parchment lined loaf pan. Sprinkle the top with the remaining nuts. For the best texture, allow the batter to rest for at least 10 minutes before baking.
Expert Tip
To check the banana bread is done, gently poke the top center of the loaf with your finger. If the top springs right back, the loaf is baked through. If it leaves and indentation, bake for 3 more minutes and check again.
Storage
Banana bread should be kept in an airtight container at room temperature for up to 3 days. If you live in a warmer climate, store your banana bread in the refrigerator to prevent the bananas from spoiling.
If you would like the freeze the bread, wait for the bread to cool completely. Then wrap it in plastic wrap and place it inside of a freezer bag with the extra air removed. Freeze for 3-4 months. Thaw overnight in the refrigerator before serving.
Recipe FAQs
We love making our banana bread with pecans, but walnuts are also a great choice.
The most likely problem is too much flour. Be careful to measure your flour correctly - spoon it into the measuring cup and level off. Never scoop the measuring cup into the flour.
Over mixing can cause banana bread to become gummy when baked. Be sure to only fold enough times to incorporate the dry ingredients - usually about 10-15 strokes.
You can use bananas that have peels with spots or completely black. The most important thing is that the banana hasn't spoiled. If you notice a fermented smell from your banana, it's leaking or has any insects then discard it.
More gluten-free banana bread recipes to try:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Gluten Free Banana Bread
Ingredients
- 2 Cups Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- 1 Cup Sugar
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Cinnamon
- ¼ teaspoon Salt
- 2 Eggs
- 6 Tablespoons Oil
- 1 ½ teaspoon Vanilla
- 3 Bananas mashed, about 1 ⅓ cups
- 1 Cup Pecans roughly chopped & divided
Instructions
- Preheat the oven to 350 degrees. Line a 9x5 loaf pan with parchment paper.
- Combine the gluten free flour, salt, baking powder, baking soda, cinnamon and sugar in a large mixing bowl. Whisk well to combine. Set aside.2 Cups Gluten Free 1-to-1 Flour Blend, ¼ teaspoon Salt, 1 teaspoon Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Cinnamon, 1 Cup Sugar
- Crack the eggs into a second smaller mixing bowl. Whisk until they are frothy like soap bubbles.2 Eggs
- Add the vanilla and oil to the beaten eggs. Whisk again until smooth.6 Tablespoons Oil, 1 ½ teaspoon Vanilla
- Use a fork to mash the bananas until they are wet and pulpy, with just a few lumps left.3 Bananas
- Add the egg mixture and the mashed banana to the dry ingredients. Fold together with a spatula until the dry ingredients are incorporated, about 10-15 strokes.
- Add ¾ cup of the chopped pecans to the banana bread batter. Fold together a few strokes to evenly distribute.1 Cup Pecans
- Pour the batter into your prepared pan and top with the remaining pecans.
- Bake in preheated oven on the center rack for 55-60 minutes, until the top springs back when gently poked. If your bread starts to get overly brown, loosely lay a piece of aluminum foil over the top of the bread and continue to bake until cooked through.
- Remove the bread from the oven and cool in the pan for 10 minutes. Then transfer the banana bread from the pan to a wire rack to cool completely.
Video
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
Patricia McDowell says
Best gluten free bread I have ever made. A lovely moist cake. I used half a cup of sugar because the bananas were very ripe.
Thank you Tiffany
What a nice comment! Thank you 🙂
Kimberly says
This was my first time ever baking and this was a very good recipe to follow especially now that I'm learning to bake but I have to learn to also bake gluten-free I do think it needs more spice next time I might add a little bit more of cinnamon some salt and maybe some vanilla but I did exactly what she said not to do is I did over mix it so it is a little gummy in the middle but it's very good and I even drizzled honey over the top of it when it first got out of the oven