Here’s a simple, reliable Banana Bread Gluten Free recipe you can bake on a quiet afternoon. It’s moist, gently sweet, and has that cozy banana aroma that fills the kitchen. No fuss, no fancy steps, just a loaf that slices cleanly, toasts well the next day, and plays nicely with a swipe of butter or peanut butter.

Ingredients for this Banana Bread Gluten Free

3 very ripe bananas, mashed (about 1 1/3 cups or 340 g)
2 large eggs, room temperature
1/3 cup neutral oil (80 ml) or melted unsalted butter
1/2 cup light brown sugar (100 g)
1/4 cup granulated sugar (50 g)
1/3 cup plain yogurt or dairy-free yogurt (80 ml)
1 1/2 tsp vanilla extract
2 cups gluten-free all-purpose flour (1:1 blend with xanthan gum), leveled (260 g)
1 tsp baking soda
1 tsp baking powder
1/2 tsp fine salt
1 tsp ground cinnamon (optional but lovely)
Optional mix-ins: 1/2 cup chopped walnuts or pecans, or 1/2 cup chocolate chips

Instructions

Heat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment, so the long sides hang over for easy lifting. Lightly grease the short sides.
Mash the bananas in a large bowl until mostly smooth. A few small lumps are fine.
Whisk in the eggs, oil (or butter), sugars, yogurt, and vanilla until the mixture looks cohesive and glossy.
In a separate bowl, whisk the gluten-free flour, baking soda, baking powder, salt, and cinnamon. This helps avoid pockets of leavening.
Add the dry ingredients to the wet. Stir gently with a spatula until just combined. If using nuts or chocolate chips, fold them in. The batter will be thick and a little sticky.
Pause for 10 minutes. This brief rest lets the gluten-free flour hydrate, which means a better crumb.
Scrape the batter into the pan and smooth the top. If you like, sprinkle a few extra nuts or chips over the surface.
Bake for 55–65 minutes, until the top is deep golden and a skewer inserted in the center comes out with a few moist crumbs. If the top is browning too fast, tent loosely with foil for the last 10–15 minutes.
Cool in the pan for 15 minutes, then lift out and cool completely on a rack before slicing. This is the hardest step, I know, but it sets the crumb.

Cook and Prep Times

Prep time: 15 minutes
Batter rest: 10 minutes
Bake time: 55–65 minutes
Cooling: 60 minutes (for clean slices)
Total: About 2 hours 20 minutes, most of it hands-off

Nutritional information

Approximate per slice (1 of 12): 240 calories; 10 g fat; 34 g carbs; 2 g fiber; 16 g sugars; 4 g protein; 220 mg sodium. These numbers are estimates and will vary with brands and mix-ins.

Frequently asked questions

Can I make this dairy-free or egg-free?

For dairy-free, use oil instead of butter and a plant-based yogurt. For egg-free, swap the 2 eggs for 2 flax eggs (2 tbsp ground flax + 6 tbsp warm water, rested 10 minutes). The loaf will be a touch denser but still tasty.

Which gluten-free flour works best here?

A 1:1 gluten-free all-purpose blend that includes xanthan gum usually gives the most “classic” texture. If your blend doesn’t contain xanthan gum, add 1/2 tsp to the dry ingredients. Avoid straight rice flour or coconut flour on their own, they throw off the balance.

How should I store or freeze it?

Once fully cool, store the loaf airtight at room temperature for up to 3 days. For longer storage, slice, wrap individual pieces, and freeze up to 2 months. Reheat slices in a toaster or a 300°F (150°C) oven for 8–10 minutes. Warm banana bread with a little butter… yes, please.