The Best Gluten-Free Banana Bread: Moist, Tender & One-Bowl Easy
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This is the gluten-free banana bread recipe you have been looking for. Incredibly moist, perfectly sweet, and made in one bowl with simple pantry ingredients. No one will believe it is gluten-free.
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Ingredients Explained
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How to Make GF Banana Bread (Step by Step)
Step 1: Mash the Bananas
Use a fork to mash 3 very ripe bananas in a large bowl. Leave some small lumps — they create pockets of banana flavor throughout the bread.
Step 2: Mix in the Wet Ingredients
Stir in the melted butter, sugar, beaten egg, and vanilla. It should look like a thick, smooth batter.
Step 3: Add the Dry Ingredients
Sprinkle the baking soda and salt over the wet mixture and stir. Then add the flour and xanthan gum. Fold gently until just combined. Overmixing GF batter makes the bread tough and gummy.
Step 4: Pour and Bake
Transfer to a greased USA Pan loaf pan and bake at 350°F for 55-65 minutes. The top will crack (that's perfect) and a toothpick should come out clean.
Step 5: Cool Completely
This is critical. GF banana bread is very fragile when hot. Let it cool in the pan for 10 minutes, then unmold onto a cooling rack. Wait until fully cool before slicing.
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Expert Tips
Use a Kitchen Scale
GF banana bread is especially sensitive to flour amounts. Too much flour = dry and dense. Too little = gummy center. A digital kitchen scale eliminates guesswork.
Test with a Toothpick
GF banana bread can look done on the outside while the center is still raw. Always test with a toothpick at the 55-minute mark.
Don't Open the Oven Early
Opening the oven door before 45 minutes can cause the bread to sink in the center. Be patient.
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FAQs
Why is my banana bread gummy in the middle?
Either underbaked or overmixed. Bake until a toothpick comes out clean, and fold the flour gently.
Can I use green bananas?
No. Unripe bananas lack the sugar and moisture needed. Wait until they're very spotted and soft.
Can I make this in a muffin tin?
Yes! Fill muffin cups 2/3 full and bake at 350°F for 20-25 minutes instead.
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Even simple pantry staples like baking soda and vanilla extract can be produced in shared facilities. Scan every label with Check Gluten before you bake.
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The Best Gluten-Free Banana Bread: Moist, Tender & One-Bowl Easy
This is the gluten-free banana bread recipe you have been looking for. Incredibly moist, perfectly sweet, and made in one bowl with simple pantry ingredients. No one will believe it is gluten-free.
Essentials
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Ingredients
- 3 very ripe bananas (about 1 cup mashed)
- 1/3 cup (75g) melted butter or coconut oil
- 3/4 cup (150g) granulated sugar
- 1 large egg, beaten
- 1 tsp pure vanilla extract
- 1 tsp baking soda
- 1/4 tsp kosher salt
- 1 1/2 cups (210g) gluten-free 1-to-1 baking flour
- 1/2 tsp xanthan gum (omit if flour contains it)
- Optional: 1/2 cup chocolate chips or 1/2 cup chopped walnuts
Instructions
Preheat oven to 350°F (175°C). Grease a 9x5 loaf pan with butter or cooking spray.
In a large bowl, mash the ripe bananas with a fork until mostly smooth (a few lumps are fine).
Mix in the melted butter, sugar, beaten egg, and vanilla until well combined.
Sprinkle the baking soda and salt over the mixture and stir in.
Add the GF flour and xanthan gum. Fold gently until just combined — do not overmix.
Fold in chocolate chips or walnuts if using.
Pour into the prepared loaf pan and smooth the top.
Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then turn out onto a cooling rack.
Let cool completely before slicing — GF banana bread is fragile when hot.
Nutrition Information
Calories: 195 per slice | Carbs: 31g | Protein: 3g | Fat: 7g
Nutrition information is an estimate provided by an online calculator.
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Top Gluten-Free Picks
Bob's Red Mill GF 1-to-1 Flour
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King Arthur GF Flour
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Celiac Safety Glossary
- Gluten
- Gluten is a family of storage proteins (prolamins and glutelins) found naturally in cereal grains like wheat (including varieties like spelt, kamut, and farro), barley, and rye, which acts as a binder to give food elasticity and shape.
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About the Author
Rachel Lopez
Recipe Developer & Certified Pastry Chef
Rachel is a classically trained pastry chef who transitioned to gluten-free baking after her daughter was diagnosed with celiac disease. She develops and tests every recipe on Check Gluten, ensuring they work perfectly with GF ingredients.
Meet our full team →Medical Disclaimer: This article is for informational purposes only and is not a substitute for professional medical advice. Always consult your physician or a registered dietitian before making dietary changes related to celiac disease or gluten sensitivity. Read full disclaimer.
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