One Bowl Gluten Free Banana Bread

One Bowl Gluten Free Banana Bread

This easy gluten free banana bread is made in only one bowl, and it’s everything banana bread should be: moist, tender and delicious, packed with banana flavor and not too sweet. Banana bread perfection!

Moist, tender gluten free banana bread made the easy way, in one bowl. Never let those ripe bananas go to waste!

We buy tons of bananas year round, and nothing ever goes to waste. In the summertime, we make banana n’ice cream and chilly smoothies of all sorts. But there’s just nothing better to do with perfectly ripe bananas any month of the year than to make banana bread.

This banana bread recipe, specifically, has no season. It’s even good enough that you’ll want to turn on the oven in the dog days of summer to make it.

How is it so moist?

You know how the crumbs from a truly moist quick bread like banana bread can be picked up with the back of a fork? This is that gluten free banana bread.

I’d swear that it was the sour cream in the batter that makes it taste just.so.good. But I’ve also made it with plain Greek yogurt (1:1) in its place and it’s just as good.

I don’t feel really good about plain non-strained Greek-style yogurt, though, since that has significantly more moisture than sour cream. We want to mimic the texture of sour cream in this substitution.

Moist, tender gluten free banana bread made the easy way, in one bowl. Never let those ripe bananas go to waste!

Can I Make Substitutions?

The sign of a truly legendary quick bread recipe is when you can alter the ingredients a bit on the margins, and have it still turn out beautifully. This banana bread is, indeed, legendary.

Try folding in about 1 cup of whatever mix-ins you love most (chopped walnuts, chopped pecans, chocolate chips, you name it), and it will still turn out. You can even reduce the sugar to 1/2 cup, or raise it to a full cup or more. It will still turn out.

If you need to make it dairy free, in place of sour cream, try straining nondairy plain yogurt until it’s the thickness of sour cream and then measure that by weight. In place of butter, use butter-flavored nonhydrogenated vegetable shortening, or even (not usually my favorite, but will work here) Earth Balance Buttery Sticks.

In fact, my Paleo banana bread recipe is already naturally dairy free and gluten free. Maybe that suits you better! And of course, there’s my gluten free chocolate banana bread? That one is another family favorite. We do love our banana recipes.

Moist, tender gluten free banana bread made the easy way, in one bowl. Never let those ripe bananas go to waste!

About those ripe bananas…

The secret to the perfect gluten free banana bread, of course, is what it always is, really: one of my recommended gluten free flour blends, measured by weight (bananas measured by weight, too). Be sure to check out my tutorial on how to make your own superfine rice flour at home if you’re mixing your own flour blend.

Oh, and you’ll definitely need almost-overripe bananas. Actually, for your most overripe bananas, you might want to try my gluten free banana cake. Waste not, want not.

If the almost-overripe banana thing is stressing you out because you think that you must catch your bananas at the peak of spotted perfection and bake within the hour, never fear! here’s a banana trick:

Whenever you find that you have perfect banana bread bananas, simply peel them and place them in a single layer on a lined baking sheet. Place the baking sheet in the freezer until the bananas are very firm, then transfer the frozen bananas to a zip-top bag and store them in the freezer.

When you’re ready to use the bananas, defrost them either at room temperature or in the microwave for about 20 seconds on 75% power. Those frozen bananas are amazing for smoothies and banana “ice cream,” too.

Moist, tender gluten free banana bread made the easy way, in one bowl. Never let those ripe bananas go to waste!

Simply put…

Be sure to fold the bananas (and any mix-ins) into the batter at the end, and be sure not to overmix. Then scrape the batter into a prepared loaf pan, smooth the top, and bake. That’s it.

Since this is such a moist quick bread, you really do need to let it cool before slicing it. Otherwise, you may *squish* the loaf a bit as you slice it. And yes, you really do make it in one bowl.

Ingredients and Substitutions

Dairy-free: In place of butter, try Earth Balance buttery sticks, butter-flavored nonhydrogenated vegetable shortening or virgin coconut oil. In place of sour cream, I highly recommend Anita brand plain coconut milk yogurt. It’s by far my favorite nondairy, soy-free, gluten-free replacement for sour cream and/or Greek yogurt. Otherwise, any plain, nondairy, gluten-free sour cream alternative should work just fine.

If you’re looking for a recipe that’s already dairy free, try my cinnamon swirl gluten free banana bread. It’s a game-changer, and it’s written to be dairy free from the start!

Egg-free: Two eggs in any given recipe is usually my limit for recommending a “chia egg” as a replacement for each egg. For each “chia egg,” combine 1 tablespoon ground chia seeds + 1 tablespon lukewarm water and allow to sit until it gels. I haven’t tried this, but it should work fine.

Sugar-free: My favorite alternative baking sugar is Swerve brand, but I do find that it tends to be drying so you might want to add a tablespoon or so of milk (nondairy is fine) to achieve the proper consistency. Just watch the recipe video and be sure your batter looks like mine!

Moist, tender gluten free banana bread made the easy way, in one bowl. Never let those ripe bananas go to waste!

Like this recipe?

Prep time: Cook time: Yield: 1 loaf banana bread


2 cups (280 g) all-purpose gluten-free flour

1 teaspoon xanthan gum (omit if your blend already contains it)

3/4 teaspoon kosher salt

1 teaspoon baking powder

1/2 teaspoon baking soda

2/3 cup (133 g) granulated sugar

8 tablespoons (112 g) unsalted butter, melted and cooled

2 eggs (100 g, weighed out of shell) at room temperature, beaten

1 teaspoon pure vanilla extract

2/3 cup (150 g) sour cream, at room temperature

1 cup (200 g) ripe bananas, peeled and mashed lightly (from about 2 medium-size bananas)


  • 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 flour, xanthan gum, salt, baking powder, baking soda and sugar, and whisk to combine well. Add the butter, eggs and vanilla, then the sour cream, mixing until just combined after each addition. Add the mashed bananas and fold them into the batter, taking care not to further mash the bananas.

  • Scrape the batter into the prepared loaf pan, and smooth the top with a wet spatula. Place the pan in center of the preheated oven and bake until golden brown on top, and a toothpick inserted in the center comes out with no more than a few moist crumbs attached (about 45 minutes). If the loaf is browning too fast for the center to bake fully, tent with foil while it finishes baking. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely before slicing and serving.

  • First published on the blog in November 2011. Photos and text updated, recipe clarified slightly but otherwise unchanged, video new. 



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Comments are closed.

  • Holly
    December 19, 2016 at 1:58 AM

    I was a bit concerned with how thick this batter was, but its actually baked up really nice. I did not have sour cream, but I decided to risk it and try greek yogurt. I am not sure what the original recipe tastes like, but with the yogurt it was excellent. I love that they are springy and light and moist, but with more substance than a lot of gf quick breads. I made mine into muffins. It made a dozen nice sized muffins. I greatly appreciate that the recipe is written with measurements in grams. I like to be precise. Also, I used Better Batter AllPurpose flour (no extra xanthin gum added).

  • Susan Milton
    December 8, 2016 at 1:24 AM

    We made the one bowl banana bread today and I am blown away! Soft, tender, moist, like cake and pastries I haven’t had for 3 years! Brought tears to my eyes. THANK YOU Nicole!

  • louetta
    October 17, 2016 at 7:33 PM

    could I use yogurt instead of sour cream? I have yogurt and want to make it now and don’t drive lol

    • Joy Marie
      October 18, 2016 at 1:28 AM

      probably wouldn’t have mattered….I hope you substituted and it turned out great for you.

    • Holly
      December 19, 2016 at 2:04 AM

      I did and mine came out perfect. I made it into muffins instead of a loaf.

  • Joy Marie
    October 17, 2016 at 5:15 PM

    This showed up in a FB post today and immediately I reacted with “I’ve got all these ingredients on hand.” Have one in the oven now – not a loaf pan, and I’m hoping that won’t matter, as it is pretty hard to go wrong with banana bread (at least that was my gluten-filled past experience.” Wish I had some chocolate chips, however.

  • Autumn Schafer
    June 30, 2016 at 3:34 PM

    We have LOVED this banana bread. Sadly, my 5 year old just added dairy and eggs to her list of food allergies. If I sub apple sauce for the butter and chia egg for the eggs, think it will still work?

  • her5boys
    May 18, 2016 at 5:16 PM

    Oh my heavens, this banana bread is moist and flavorful. I cut the recipe in half ( I only had a cup of gf flour), but I forgot and put the whole amount of bananas in. Soooo good, thanks for giving me my life back!!

  • Shelby
    April 18, 2016 at 12:00 AM

    This is the best banana bread Ive ever made (including regular gluten bread). I halved the recipe and used President choice all purpose gluten free flour, added a 1/4 cup cocoa powder, and used chocolate pudding instead of sour cream because its all I had around. Also made into muffins and baked for 25 minutes. Turned out amazing, I think the pudding was the trick, nice crust and perfect amount of moistness. Five stars from me!

  • Janice Klevgaard
    April 9, 2016 at 7:51 PM

    I wonder if this would work in a bread machine on the sweet bread setting? I would love to try that.

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