Gluten Free Banana Bread (Moist, Easy & Foolproof)
This Gluten Free Banana Bread is soft, moist, and full of rich banana flavour. It’s made with simple pantry ingredients, comes together in one bowl, and bakes into a beautifully tender loaf that slices perfectly every time.
Whether you’re looking for a quick breakfast, a lunchbox‑friendly snack, or a naturally gluten‑free treat to share, this banana bread delivers every time.
It’s easy to customise, freezer‑friendly, and works with both fresh and overripe bananas. If you love gluten‑free baking that’s reliable, delicious, and family‑approved, this recipe is a must‑try.
If you are wanting this in a muffin recipe, then you must try these Banana Bread Muffins.
It is so easy to make and you can change up the flavour combinations really easily, like this Raspberry Banana Bread or this Chocolate Banana Bread or even this Healthy Banana Blueberry Bread.
WHY YOU WILL LOVE THIS RECIPE
One‑bowl, no‑fuss recipe – Minimal steps, minimal cleanup, which is ideal for busy mornings or quick weekend baking.
Naturally gluten‑free – Just like my Gluten Free Chocolate Chip Cookies, this is Made with simple ingredients you probably already have in your pantry.
Perfect for meal prep – It freezes beautifully and stays moist for days.
Customisable – Add chocolate chips, nuts, blueberries, or spices to make it your own.
INGREDIENTS YOU’LL NEED
- Ripe Bananas – the riper the bananas the tastier this banana bread will be.
- Coconut oil
- Maple syrup – exclude if you want a sugar-free option. The bananas do a great job of sweetening up the recipe.
- Vanilla extract
- Cinnamon powder
- Gluten-free baking powder
- Almond meal
Tips & Tricks for Perfect Gluten Free Banana Bread
- Use very ripe bananas – The darker and spottier, the better. They add natural sweetness and moisture.
- Use room temperature eggs – Using room temperature eggs will make the batter so much easier to mix together.
- Don’t overmix the batter – Stir until just combined. Overmixing can make gluten‑free baked goods dense.
- Let the batter rest for 5 minutes – This allows the gluten‑free flour to hydrate, giving you a softer crumb.
- Line the loaf tin well – Gluten‑free batters can stick more easily, so baking paper is your friend.
- Check for doneness with a skewer – Insert it into the centre, it should come out clean or with a few moist crumbs.
- Cool completely before slicing – Gluten‑free loaves firm up as they cool, giving you clean, even slices.
STORAGE INSTRUCTIONS
- Room temperature:
Store in an airtight container for up to 3 days. It stays moist and soft. - Fridge:
Keeps for up to 1 week. Bring to room temperature before eating for best texture. - Freezer:
Slice the loaf, wrap individually, and freeze for up to 2 months. Perfect for lunchboxes or quick snacks. - Reheating:
Warm slices in the microwave or toaster for a fresh‑baked feel.
RECIPE FAQS
This usually happens from overmixing or using bananas that aren’t ripe enough. Mix gently and use very ripe bananas.
You can use any type of bananas but make sure they are over-ripe. So if you only have green or just ripe bananas, I would wait a few days until they start to get the brown spots on the banana skin and then you are good to go. You can even wait until the skin is almost black!
Yes, omit the maple syrup if you want sugar-free. The bananas will still sweeten the bread.
Absolutely. Thaw them first and drain any excess liquid before mashing
Yes — fold in ½–1 cup of chocolate chips, walnuts, pecans, or blueberries.
Yes — a flax egg or chia egg works well. The loaf will be slightly denser but still delicious.
You might also love these gluten free baking recipes:
Double Chocolate Gluten Free Banana Muffins
Lastly, I would love to hear from you if you make this recipe. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.
Gluten Free Banana Bread
Ingredients
- 3 ripe bananas the riper the better!!!
- 3 eggs large
- 1/4 cup coconut oil melted
- 1/4 cup maple syrup optional, exclude to make low carb
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon powder
- 1 teaspoon gluten free baking powder
- 2 cups almond meal
Instructions
- Heat Oven – Heat oven to 180C | 350F (or 160C | 320F fan forced)
- Prepare Loaf Pan – Lightly grease a loaf pan and line with baking paper or use silicon loaf pan (to save yourself the extra hassle).
- Combine Wet Ingredients – In a large bowl, combine the bananas, eggs, maple syrup (if using) coconut oil and vanilla extract.
- Add Dry Ingredients – Then add the almond meal, baking powder and cinnamon powder to the wet ingredients, mixing until well combined.
- Bake – Pour or spoon the mixture into the loaf pan and bake for approximately 50 minutes or until a skewer comes out clean.
- Allow to Cool – Let cool in the loaf pan for 30 minutes before turning out onto a wire rack to cool for a further 30 minutes.
Notes
- The 30 minutes additional time is the time you need to leave it in the baking tin to cool down. You should cool it a bit further on a wire rack before eathing, but if you wanted to have a sneaky piece while it is still warm, then it should be fine.
- Make sure the eggs have been kept at room temperature before using and are not cold.
- You can store in your fridge for 4-5 days or in your freezer for up to 3 months when stored correctly.
Nutrition
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