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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, 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!)
“Excellent recipe! It turned out even more moist than the regular non-gluten banana breads I’ve baked or bought. Thank you Nicole!” – Patricia
If you are enjoying making bread, you must try out my classic gluten free bread recipe and both my gluten free sourdough bread and gluten free bread crumbs recipes.
Ingredients explained
what's in it
This simple GF 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 the recipe
Follow along with my clear instructions below to see how to make my GF banana bread in your own kitchen.
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. 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.
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.
Nicole, I can’t wait to make this recipe! I’ll have to find a sour cream substitute as I need to avoid dairy. I already know from making your Pumpkin Granola Breakfast Cookies that the Bob’s Red Mill all purpose gluten free flour works great in these kinds of recipes. Everyone that tried those cookies loved them . . . and most of those people didn’t have to eat gluten free! I always substitute Earth Balance for butter too. So far so good in doing that. Keep the awesome recipes coming! I love trying them out!
Hi, Linda,
If you can do soy, I think the Tofutti ‘sour cream’ is a really good sub. Tasty. That, or you can try souring some nondairy milk (almond milk would probably work well) with 1 tablespoon vinegar per cup of milk, and using that instead. The batter will be thinner, but the recipe should still work. Thanks for the kind words. :)
xoxo Nicole
I love banana bread! Nicole, you just keep on keeping on bringing on all these wonderful replacement recipes for our old favorites!!! I’m also thinking I could use pumpkin in place of bananas or zucchini for a fun change. Looking forward to having this with a cup of coffee for breakfast or lunch or or……. :)
Hi, Peggy!
This recipe would definitely be a good base for another quickbread. You’d have to add some pumpkin pie spice for pumpkin, but that sounds wonderful! May I have some? ;)
xoxo Nicole
But of course…we’ll teleport you to Sacramento & we can share some with coffee! BTW, I see we have at least two Peggys…wondering if maybe I should add to my name to tell us apart. hummm
xoxo Peggy
Hi, Peggy,
Oh how I wish I were in Sacramento, instead of NY! I’ve always felt like I was meant to live in California. Can’t explain it. And I would be honored to share some coffee and banana bread with you.
There are a few Peggys, actually, but I know which one you are (since I see your email address on the back end of the blog, where I respond to comments). But you could give yourself a moniker, of course, for ease of reference. Peggy from Sacramento?
xoxo Nicole
How do you think this would play egg-free? Maybe an extra banana and some egg-replacer? Maybe some flax instead? Maybe some applesauce for fluff? AAAaaaahhhh… reasons my baking experiments are bouncing off the walls..
Hi, Lisa,
I don’t have much egg-free experience, but applesauce will add moisture, but will not otherwise substitute for eggs. I would go with a hot water-flax seed slurry. Look what I found — a whole egg-free blog! This post seems like it has really specific, valuable information. Hope that helps!
xoxo Nicole
Thanks!! Egg and gluten free is a beast, but I like a challenge. :)
Hi, Lisa,
Yeah, egg-free is tough row to hoe, especially when you pair it with gluten-free, but you’ve got the right attitude. The flax seed slurry is your best bet. Definitely don’t bother with expensive (and largely ineffective) egg replacers. They don’t work well at all. Just don’t try to make angel food cake, which calls for nearly 2 cups of egg whites, and you’ll be fine. :)
xoxo Nicole
I hear you on the traveling gluten free meal… only I am traveling to another state far far away. So I am bribing my family into picking up the goods for me.
a slice of honeybaked ham, simply potatoes mashed potatoes, cranberry sauce… and my dad is making me creme brulee for dessert (because you don’t haul pie 1,000 miles :-) )
Hi, Amanda,
No. You do not haul pie 1,000 miles. It sounds like you’re putting together a nice meal for yourself, though. Sounds like I should be grateful that I’m only going about a 2 hour drive away, and can take my little wheelie cooler, like I usually do. :) Have a Happy Thanksgiving.
xoxo Nicole
I am going to try bringing some Fahlstrom Farms Garlic Cheddar Biscuits with me, I think they will hold up. My cooler will be with me too, gotta have car snacks!
Happy Thanksgiving to you as well
Hi there,
Can I add an extra banana with 2 large eggs instead of 2 bananas and extra large eggs? I also have half of a bag of chocolate chips with banana bread recipe written all over it. Thank you!
Hi, JoAnn,
Always lovely to hear from you. I think adding an extra banana and removing one egg sounds like a fine plan. The bread will likely be a bit more dense, but that doesn’t sound like a big problem. Let us know how it goes! Oh, and chocolate chips are never a wrong choice. :)
xoxo Nicole
Too bad I used all those frozen, overripe bananas on Monday . . . not to worry, there will always be more coming soon in my house! I was glad to see the picture with the melted and cooled butter that has a little lump of butter left in it. When the kids melt the butter for my recipes, they are always asking if the lump of butter is okay — now I know the answer! You are always so helpful, Nicole! :)
Hi, Anneke,
You’re here! Always nice to ‘see’ you. ;)
Oh, god, yes. Lumps and all, throw it in. As long as it’s softened, it’s good to go. Your kids are so helpful (and inquisitive!). :)
xoxo Nicole
spotty ‘nanas – check
Better Batter – ckeck
sour cream – check
looks like I’m baking tonight!
(ps – little hint…when nanas start to turn, they don’t get eaten. Soooo just peel them, put them in a freezer bag & when you’re ready to make nana bread just thaw & pour into mixture. They’re easily broken down with a spoon & no un-necessary roughness!)
You’re like a MinuteWoman, Pam! You’re ready to go.
Maybe that’s what I should do – peel them first before tossing them in the freezer. When the peel turns all black in the freezer, it grosses me out. good tip!
Here’s a tip for you, to slow the ripening of your fruits: BluApple. I love my blu apples. Fewer brown bananas. ;)
xoxo Nicole
you are an angel!!! Ordered…’cause we love veggies & fruits, but sometimes they spoil too quickly!! thanks for sharing!!!! :)
You bet, Pam! I love my blu apple. And you can sign up for emails from them, reminding you to change the insert. One less thing to remember. I need that!
xoxo Nicole
This recipe was perfect timing….a friend of mine had told another person that she had a recipe for banana bread that had sour cream in it…only her recipe had gluten in it. I was going to ask her for her recipe and then hope I could convert it. You’ve already done it for me!! Thank You!!
You bet, Sandy. It’s my pleasure!
I love perfect timing. It’s so … serendipitous! And then I get to say a fun word. Win-win. ;)
xoxo Nicole
Perfect! We have a bunch of old bananas and I have a 5-year old who wants to bake banana bread!
This is so much easier than my 4 bowl, dirty the whole counter use every spoon recipe. Will try it this weekend, thanks so much.
Hi, there, Tracey,
It’s amazing when you realize that something simple can be easy, isn’t it? ;) So glad you’re going to give it a try!
xoxo Nicole