Gluten-Free Banana Bread Recipe

Name: Gluten-Free Banana Bread Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1 loaf
Ingredients: 3 ripe bananas, mashed; 2 eggs; 1/3 cup melted coconut oil; 1 teaspoon vanilla extract; 1 cup almond flour; 1/2 cup coconut flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/4 cup honey or maple syrup (optional for sweetness)

Highlighted under: Oven Kitchen

I absolutely love baking, and this Gluten-Free Banana Bread Recipe is a sweet triumph in my kitchen. Whenever I have ripe bananas lingering on the counter, I whip up this delightful treat that everyone in my family enjoys. The flavors are rich and comforting, and the texture is so satisfying. Plus, I can easily adapt it with different mix-ins like nuts or chocolate chips, making it versatile enough for any occasion. This recipe truly captures the essence of home baking, and I can’t wait for you to try it!

Created by

Maribel Hawthorne

Last updated on 2026-01-05T17:37:40.691Z

As someone who enjoys experimenting with gluten-free options, this banana bread is a staple in my home. One of my favorite aspects of this recipe is that it perfectly balances the sweetness of ripe bananas with a hint of cinnamon, evoking cozy memories of family gatherings. Each time I bake it, I try to use overripe bananas to get the best flavor and moisture, yielding a loaf that's irresistibly soft.

When I first started baking gluten-free, I was unsure about the textures I could achieve. However, using a blend of almond and coconut flour created a wonderfully moist and tender crumb that rivals traditional banana bread. It’s become a go-to recipe for brunches and gatherings, and I hope it brings you as much joy as it does for me!

You Will Love This Banana Bread Because
It's perfectly moist and flavorful with every bite.
No gluten means everyone can enjoy it, including those with dietary restrictions.
The aroma of baking bananas and spices will fill your home with warmth.

Understanding the Ingredients

The main ingredients in this Gluten-Free Banana Bread serve specific purposes to create the perfect texture and flavor. Ripe bananas provide natural sweetness and moisture, making the bread incredibly tender. Their natural sugars also caramelize during baking, adding depth to the flavor. Coconut oil not only adds fat that helps with moisture but also infuses a subtle tropical taste that complements the bananas. This combination ensures that even gluten-free baking remains light and fluffy.

The dry ingredients play a vital role, particularly the combination of almond and coconut flours. Almond flour adds a rich nuttiness and moisture-retaining properties thanks to its fat content. In contrast, coconut flour is highly absorbent, so using it in moderation helps balance the overall texture. The blend allows for a cohesive batter that rises beautifully while maintaining a satisfying crumb without the need for gluten.

Baking Techniques for Success

When folding the wet and dry ingredients together, use a gentle hand to avoid overmixing. Overmixing can lead to a denser texture, which we want to avoid for a light loaf. Stir just until no dry flour remains visible, ensuring you maintain air in the batter—a crucial factor for achieving that sought-after rise during baking. Additionally, remember to check the oven temperature; an oven that's too hot can cause the bread to bake too quickly on the outside while remaining raw on the inside.

To ensure your banana bread bakes evenly, consider rotating the loaf pan halfway through the baking time. This simple adjustment can help counteract any hot spots in your oven, leading to consistent baking results. The bread is done when the edges turn golden brown, and you can insert a toothpick into the center—if it comes out clean, you're ready to cool it down. If the toothpick shows wet batter, give it a few more minutes and keep an eye on the crust to avoid burning.

Ingredients

Ingredients:

Wet Ingredients

3 ripe bananas, mashed
2 eggs
1/3 cup melted coconut oil
1 teaspoon vanilla extract

Dry Ingredients

1 cup almond flour
1/2 cup coconut flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 cup honey or maple syrup (optional for sweetness)

Instructions

Instructions:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a loaf pan with coconut oil or line it with parchment paper.

Combine Wet Ingredients

In a large mixing bowl, combine the mashed bananas, eggs, melted coconut oil, and vanilla extract. Mix until well integrated.

Mix Dry Ingredients

In a separate bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, salt, and cinnamon.

Fold Ingredients Together

Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.

Add Optional Sweetener

If you like your banana bread sweeter, stir in honey or maple syrup at this stage.

Bake

Pour the batter into the prepared loaf pan and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Let the banana bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Pro Tips

For an extra flavor boost, consider adding chocolate chips or chopped nuts to the batter. This banana bread freezes well
just slice and wrap it tightly in plastic wrap before freezing. Reheat individual slices in the microwave for a quick snack.

Storage and Make-Ahead Tips

This gluten-free banana bread is not only delicious fresh but also makes for a fantastic make-ahead option. Once cooled, wrap it tightly in plastic wrap or aluminum foil, and store it at room temperature for up to three days. For longer storage, slice the bread and place the slices in an airtight container in the freezer. It can last for about three months. Just remember to separate the slices with parchment paper to prevent them from sticking together, making it easy to grab one as needed.

When ready to enjoy frozen banana bread, simply thaw it at room temperature for a few hours or pop a slice in the toaster for a quick, warm snack. If you prefer a fresher taste, you can also reheat slices in the oven at 350°F (175°C) for about 10 minutes. This method revives the bread's moistness while adding a delightful warmth, enhancing the rich banana flavor.

Flavor Variations and Add-Ins

This banana bread recipe is highly versatile and easily adaptable to your personal taste. Consider adding a handful of chopped walnuts or pecans for added crunch and nutty flavor. Alternatively, chocolate chips or dried fruit can bring a lovely sweetness that pairs beautifully with the bananas. If you're looking for a spice kick, try incorporating nutmeg or cardamom alongside your cinnamon for a warm, aromatic twist. I love customizing the bread for special occasions or unique flavor profiles.

Additionally, if you want to boost the nutritional value, consider adding a tablespoon of chia seeds or flaxseeds, which will also add a pleasant texture. Just remember that adding more dry ingredients may require slight adjustments to the moisture content, so keep an eye on the batter's consistency during the mixing stage. With so many flavorful variations, every loaf can feel new and exciting.

Questions About Recipes

→ Can I substitute the almond flour?

Yes, you can use a gluten-free flour blend, but results may vary depending on the blend's composition.

→ How do I know when the banana bread is done?

Insert a toothpick into the center; it should come out clean or with a few moist crumbs.

→ Can I make this vegan?

Certainly! Replace the eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water per egg).

→ How should I store leftover banana bread?

Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.