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This is the only gluten free banana bread recipe you'll ever need. It’s incredibly moist, full of real banana flavor, and comes together in just one bowl with 10 minutes of prep.
I’ve been perfecting this recipe for more than 20 years—long before I started baking gluten free—and it’s still the one my family asks for every single time.
“Perfect recipe! As always, weighing ingredients is better than using measuring cups. I made it today with no modifications or additions and this bread is moist and tastes wonderful. The crumb, texture, and taste are spot on. Thanks for the great recipes, this is truly the BEST site for GF cooking and baking.”
my take
Why This Recipe Works
Perfectly baked, every time – Thanks to the high moisture from ripe bananas, the loaf won’t burn on the outside before it’s cooked through.
Tender, soft crumb – Sour cream adds richness and acidity, and the natural sugars in ripe bananas help tenderize the crumb.
One-bowl, no-fuss prep – You mix everything in one bowl, and use melted butter so there’s no need to wait for it to soften.
Quick ingredient prep – Float cold eggs in warm water for a few minutes, and microwave sour cream for 20 seconds to bring it to room temperature fast.
Key Ingredients and Why They Matter
what's in it
- Gluten free flour blend – Use a high-quality all purpose blend with a finely ground rice flour base. I recommend Better Batter's original blend or Nicole’s Best; see my all purpose flour blends page for full guidance.
- Very ripe bananas – The riper, the better. Their natural sugars deepen the flavor and improve the texture.
- Sour cream – Adds richness and acidity to keep the crumb soft and moist.
- Butter – Melted butter makes prep easier and adds richness.
- Eggs – Help bind the bread and provide structure.
- Sugar, baking powder & soda, salt, and vanilla – The essentials that round out sweetness, flavor, and rise.
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.
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.
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.
Gluten Free Banana Bread Recipe
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
- ⅔ 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
- ⅔ 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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
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.
Fully ripe bananas give the best flavor and texture. To ripen quickly, place them in a brown paper bag with an apple overnight.
No—this recipe needs a structured blend. Try my almond flour banana bread 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.
Excellent recipe! It turned out even more moist than the regular non-gluten banana breads I’ve baked or bought. Thank you Nicole!
You’re so welcome, Patricia. I’m really glad to hear it.
Hands down it takes like my old gluten Banana Bread.
My husband even asked for seconds……
Thanks for developing this recipe.
You’re so welcome, Anne. Thank you for sharing that, and I’m so glad you have your old banana bread back!
Is truly IS the best. My go-to recipe every time. Quick, easy, delicious!
So glad you love this banana bread recipe, Susan. Thank you so much for sharing your experience.