This post may contain affiliate links. Please read our disclosure policy.

This is the only gluten free banana bread recipe you'll ever need. It’s incredibly moist, full of real banana flavor, always gets rave reviews.

Why you'll love this recipe

  • Super moist and tender texture (thanks to sour cream or a dairy free sub!)
  • Quick & easy (one bowl method)
  • Tastes even better than your “old favorite” classic banana bread (and mine!)
  • Can use frozen bananas to make it any time
  • Trusted recipe (150+ 5-star reviews!)
closeup of a slice of light brown gluten free banana bread with 3 slices of fresh bananas on brown paper
Overhead image of 2 slices and rest of loaf of gluten free banana bread with darker brown flecks on brown paper

Ingredients explained

ingredients for gluten free banana bread including sliced bananas, vanilla, sour cream, salt, leaveners, eggs, white powder in bowls, melted butter, and white sugar in small bowls on blond wood table

what's in it

This simple recipe is made with a handful of simple gluten free pantry staples. Your success is basically assured if you understand what each ingredient does:

  • Gluten free flour blend – A well-balanced, high-quality gluten free flour blend, like Better Batter's original blend, Nicole's Best multipurpose, or Bob's Red Mill's 1-to-1 (the blue bag) adds structure to keep the bread together without the toughness that mixing a gluten-filled quickbread fully can create. If your flour is Nicole's Best, add 1 teaspoon xanthan gum; Bob's has some xanthan gum but needs 1/2 teaspoon more.
  • Very ripe bananas – The riper, the better. Their natural sugars deepen the flavor and improve the texture, but any ripe bananas will do. Measure 200 grams peeled bananas by weight so your bread has plenty of flavor and sweetness, but isn't too moist to bake all the way through.
  • Sour cream – Makes this recipe special by adding richness and acidity to create a uniquely moist and tender crumb. Be sure yours has some fat to enhance the bread's mouthfeel.
  • Butter – Melted butter makes prep easier, and adds richness plus some gentle chew that's super satisfying.
  • Eggs – Help bind the bread and provide structure to hold the rise as the bread cools, so there's no sunken top.
  • Granulated sugar – Enhance the sweetness of the bananas and help keep the crumb tender. It also adds bulk, so even if your bananas are super sweet, don't reduce it further.
  • Baking powder, baking soda & salt – The essentials that round out flavor, provide rise, and help the bread brown in the oven. Fun fact: baking soda reacts with bananas to create those brown flecks in the bread.
  • Vanilla extract – Add depth through a complex blend of flavors, unlike artificial vanilla which only has vanillin.

How to make gluten free banana bread

1. Combine dry: Start by whisking your dry ingredients—flour, leaveners, salt, and sugar—together in a large bowl.

2. Add wet: Create a well in the center and add the melted butter, eggs, vanilla, and sour cream. Mix until just combined.

3. Add bananas: Finally, fold in the mashed bananas gently. The batter will be thick but soft and easy to spread.

4. Transfer and bake: Scrape it into a greased 9×5-inch loaf pan and smooth the top with a spatula. Bake at 350°F for about 50 minutes, or until a toothpick comes out with a few moist crumbs but no wet batter.

5. Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Raw banana bread batter in loaf pan and baked banana bread in loaf pan

substitutions

Allergy-friendly swaps and add-ins

The full list of ingredients is in the recipe card, and you'll find dairy, eggs, and refined sugar. Here are my suggestions on how to replace them, or to add mix-ins:

Dairy free – Replace the butter with your favorite vegan butter (like Miyoko’s or Melt). For sour cream, use any plain nondairy alternative, or drained plain nondairy yogurt.

Egg free – Swap each egg for a “chia egg” (1 tablespoon ground chia seeds + 1 tablespoon warm water, mixed and allowed to gel).

Mix-ins – Add up to 1 cup of extras like chopped walnuts, pecans, or chocolate chips. Fold them in once the batter is mixed and ready for the pan. Add up to 1 teaspoon ground cinnamon to the dry ingredients with or without other mix-ins, and try sprinkling about 2 tablespoons cinnamon-sugar on top of the raw bread right before baking for a warm, sweet crispy top.

Banana bread with bananas on top being sliced with large knife

Expert tips

Use bananas that are deeply speckled or fully brown. The riper they are, the sweeter and more flavorful your loaf will be.

Mash the bananas thoroughly, then fold them in last. This keeps the batter light and the crumb tender.

Bring all your ingredients to room temperature. It makes mixing easier and prevents overworking the batter.

Let it cool completely before slicing. Warm banana bread is tempting, but slicing too soon can make it gummy or crumbly.

Go Ad-Free

Gluten Free Banana Bread Recipe

4.99 from 153 votes
Prep Time: 10 minutes
Cook Time: 1 hour
Yield: 10 slices banana bread
This easy gluten free banana bread is made in one bowl, with just 10 minutes of prep. It’s full of rich banana flavor, incredibly moist, and bakes up with a soft, tender crumb.
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients 

  • 2 cups (280 g) all purpose gluten free flour blend, (See Recipe Notes for Recommendations)
  • 1 teaspoon xanthan gum, omit if your blend already contains it
  • ¾ teaspoon kosher salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • cup (133 g) granulated sugar
  • 8 tablespoons (112 g) unsalted butter, melted and cooled
  • 2 (100 g weighed out of shell) eggs, at room temperature, beaten
  • 1 teaspoon pure vanilla extract
  • cup (150 g) sour cream, at room temperature
  • 1 cup (200 g) peeled ripe bananas, mashed (from about 2 small- to medium-size bananas)
  • 1 small slightly less ripe banana, sliced thinly lengthwise, for topping (optional)

Instructions 

  • Preheat your oven to 350°F. Grease a standard 9 x 5 inch loaf pan, and set it aside.
  • In a large bowl, place the all purpose gluten free flour, xanthan gum, salt, baking powder, baking soda and sugar. Whisk to combine well.
  • Create a well in the center of the dry ingredients. Add the melted butter, eggs, and vanilla, then the sour cream. Mix until just combined.
  • Add the mashed bananas (200 g) and fold them gently into the batter to avoid overmixing.
  • Scrape the batter into the prepared loaf pan, and smooth the top with a spatula dipped in water. If you're using the optional banana as a topping, place very thinly sliced bananas (cut lengthwise) on top of the smooth batter, sparingly.
  • Place the pan in the center of the preheated oven. Bake until the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
  • Baking time will be about 50 minutes without the additional bananas on top, and about 1 hour with them. If the top is browning too quickly before the center is fully set, tent loosely with foil for the final 10–15 minutes.
  • Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Video

Notes

Flour blend recommendations – I suggest using Better Batter's original blend gluten free flour and Nicole's Best multipurpose blend. If you use Bob's Red Mill 1-to-1 Gluten Free Baking Flour, add ½ teaspoon xanthan gum or your bread may crumble.
Cup4Cup has changed recently and no longer works well here. For full details including how to make your own “mock” Better Batter or original Cup4Cup, see my gluten free flour blends guide.
Room temperature ingredients – Cold ingredients can throw off your batter. To warm eggs, float them in warm water for 10–15 minutes. Microwave cold sour cream for about 20 seconds, then stir.
Freeze ripe bananas for later – When your bananas are fully ripe, peel and slice them, then freeze in a single layer before transferring to a bag. Defrost at room temp or microwave briefly before mashing.
Baking at altitude? – Standard high-altitude adjustments seem to work.

Nutrition

Serving: 1slice | Calories: 208kcal | Carbohydrates: 44g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 66mg | Sodium: 314mg | Potassium: 159mg | Fiber: 2g | Sugar: 18g | Vitamin A: 445IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!
Whole baked gluten free banana bread with baked banana slices on top on wire rack on white surface

Storage instructions

Let the banana bread cool completely, then wrap tightly and store at room temperature for up to 3 days.

For longer storage, slice the loaf, wrap each piece individually in plastic wrap or Press'n Seal, and freeze for up to 3 months.

Defrost slices at room temperature, microwave for 20 seconds, or toast gently to refresh.

FAQs

Why did my bread sink in the middle?

Usually, that means your oven is running hot. The outside sets too fast, before the center can bake through. Use an oven thermometer to confirm your temp.

Can I use bananas that aren't fully ripe?

Fully ripe bananas give the best flavor and texture. To ripen quickly, place them in a brown paper bag with an apple overnight.

Can I use almond flour in this recipe?

No—this recipe needs a structured blend. Try my almond flour banana bread instead.

Can I make muffins or mini loaves instead?

Yes! Try my gluten free banana muffins or divide the batter from this recipe into three 6×3-inch pans and bake for 25–30 minutes.

Overhead image of gluten free banana bread in a loaf and in slices
Raw light yellow gluten free banana bread batter in a glass mixing bowl, in the loaf pan, and baked and sliced
Raw gluten free banana bread batter with thin sliced bananas on top in metal loaf pan

About Nicole Hunn

Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating





This site uses Akismet to reduce spam. Learn how your comment data is processed.

163 Comments

  1. Kristina says:

    5 stars
    I just made this recipe today! Our friends are gluten free and I bake a lot so I have been learning to make gluten free foods. This recipe was amazing and I think it was more moist and tastier than the gluten versions I have made! I substituted the sour cream for greek yogurt because I didn’t have sour cream and added some cinnamon. Thank you for this delicious recipe!

    1. Nicole Hunn says:

      That’s so great to hear, Kristina. It’s true especially with quick breads and muffins that they’re often better than their gluten-containing counterparts. Tell everyone you know! That’s very kind that you’re baking gluten free for your friends. You’re very kind for doing that, and sharing it with me!

  2. Mary P Ark says:

    5 stars
    Nicole,
    I have four members of my family that have Celiac
    They love banana bread
    i keep trying new recipes and making the last one the best
    Well I am getting rid of all those and your recipe is definitely “The best” due to your recommendations on how to handle the ingredients and put the bread together. Thank you

    1. Nicole Hunn says:

      That’s great to hear, Mary! The ingredient list has to be right, of course, but the instructions make the difference between a good recipe and a great one. Thank you for recognizing that!

  3. Patricia Lee says:

    5 stars
    Excellent recipe! It turned out even more moist than the regular non-gluten banana breads I’ve baked or bought. Thank you Nicole!

    1. Nicole Hunn says:

      You’re so welcome, Patricia. I’m really glad to hear it.

  4. Anne says:

    5 stars
    Hands down it takes like my old gluten Banana Bread.
    My husband even asked for seconds……
    Thanks for developing this recipe.

    1. Nicole Hunn says:

      You’re so welcome, Anne. Thank you for sharing that, and I’m so glad you have your old banana bread back!

  5. Susan Milton says:

    5 stars
    Is truly IS the best. My go-to recipe every time. Quick, easy, delicious!

    1. Nicole Hunn says:

      So glad you love this banana bread recipe, Susan. Thank you so much for sharing your experience.