The Best Gluten Free Banana Bread

This is the Best EVER Gluten Free Banana Bread with a moist crumb and perfect rise in the oven! It's fluffy with a crunchy sugar coated top.

This is gluten free banana bread that you'll never know is gluten free. It has the most perfect rise, amazing fluffy texture and banana forward flavor. There is just enough cinnamon to add warmth and it has an incredible crunchy sugar topping.

Not to mention, it avoids ALL of the pitfalls that tend to plague gluten free banana bread. It's not grainy, gluey, underdone, or squat in stature.

Serve this to ANYONE! They will never be able to tell you it's gluten free.

Reasons to love this recipe!

• Your new back pocket banana bread recipe!
• It only uses one flour blend - no need to purchase, store, and measure, multiple gluten free flours.
• It's also dairy free and naturally sweetened with coconut sugar and maple syrup - which adds a beautiful brown sugar-like caramel note!

Ingredients and substitutions:

• Mashed banana - use overripe bananas, the spottier the better! Make sure to measure the bananas after they are mashed. This ensures perfect banana bread every time.
• Eggs - a couple of eggs creates the perfect rise.
• Coconut sugar - or brown sugar.
• Maple syrup - maple adds the best flavor, but in a pinch you could use agave or honey.
• Olive oil - you won't be able to taste it. You can also use avocado oil, melted coconut oil, grapeseed oil or vegetable oil.
• Vanilla extract - use pure vanilla extract for the best flavor!
• Cinnamon - a little cinnamon adds warmth.
• Baking soda - helps the bread rise.
• Baking powder - ditto. Helps the bread rise.
• Salt - a pinch brings out the flavors of this bread.
• Bob's Red Mill 1 to 1 Gluten Free Flour blend - this is the flour blend that I recommend and what I used to test this recipe. Use it for best results.
• Almond flour - creates a delicious and light crumb.
• Course sugar - like turbanado or sugar in the raw. Optional, but it adds great crunch to the top of the bread.
• Banana - slice in half and placed on top of the bread for looks, optional.

How to make the best gluten free banana bread:

Mash the banana: On a plate, thoroughly mash your bananas. Measure out ¾ cup and add it to a large bowl.

Mix the wet ingredients: To the mashed bananas, stir in the eggs, coconut sugar, maple, olive oil, and vanilla until well mixed.

Add in the leaveners and spices: Whisk in the cinnamon, baking soda, baking powder, and salt until well combined.

Stir in the flours: Mix in the gluten free flour and almond flour until mixed. Add any optional additions like chocolate chips or nuts.

Bake: Pour into your loaf pan and top with course sugar and a halved banana, if using. Bake until golden.

Go crazy with additions!

• Chocolate chips - who doesn't love chocolate with their banana bread? Stir in ½ cup of your favorite chips. Milk, dark, semi-sweet, mini's etc.
• Walnuts - ½ cup walnuts adds welcome crunch.
• Top it with a halved banana - take a ripe banana, peel it and carefully slice it in half lengthwise. Set it on top of your banana bread before baking. Don't press it into the batter, just gently set it on top. Pressing it in may cause the batter to puff up and cover the banana.
• Sprinkle on course sugar - adds a beautiful crunch! Sprinkle on 1-2 tablespoons just before baking.

Storage:

Store any leftover banana bread in a lidded container or ziplock bag in the fridge. Gluten free banana bread is more moist than traditional banana bread and cannot be stored on the counter. It needs to be in the fridge to maximize freshness.

For longer storage, individually wrap slices in plastic wrap, place them in a zip top bag or container and freeze for up to 3 months.

Reheat banana bread in the microwave until warmed through. You can microwave from frozen.

More gluten free recipes you'll love!

• Funfetti Mug Cake
• Graham Crackers
• Cinnamon Raisin Bread
• Blueberry Cobbler
• Banana Cake
• Cinnamon Rolls

Print