This easy gluten free banana bread recipe is everything you could want: moist, tender, delicious, and packed with tons of banana flavor but not too much sweetness. Best of all, you only need one bowl and 10 minutes of prep to make this classic recipe.
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Why this is the best gluten free banana bread recipe
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. Here's why I think you'll love this recipe:
- The best texture: The acid of the sour cream and the sugar in the ripest bananas you can find tenderizes the crumb of the bread.
- One bowl: Not having to pull a separate bowl for mixing means faster cleanup and less mess between you and that warm bread when it comes out of the oven.
- Melted butter: Since this banana bread is made with melted butter, you don't have to set your butter out to soften first. If your eggs aren't at room temperature, float them in some warm water for a few minutes; warm up the sour cream on low power in the microwave for 20 seconds.
- No burning: The batter is relatively stiff, so it keeps its shape during baking, but has tons of moisture from all those bananas, so it won't burn before it bakes all the way through.
Ingredient notes
- Gluten free flour blend: I like Better Batter or Nicole's Best here (be sure to add xanthan gum), but Cup4Cup works great, too.
- Baking powder/baking soda: Add rise to your quick bread, and the baking soda also helps with browning in the oven.
- Salt: Brightens all the flavors and balances the sweetness.
- Sugar: Granulated sugar adds a sweet taste, but also helps keep the bread super fork tender.
- Butter: Adds richness and flavor, and also tenderness. Be sure to melt the butter and let it cool briefly so it doesn't heat the raw eggs.
- Eggs: Add rise, hold the bread together, and aid in rising.
- Sour cream: The tang of sour cream enhances the banana flavor; the acid tenderizes the bread and sour cream has less moisture than buttermilk so the bread holds its shape.
- Vanilla extract: Adds depth of flavor.
- Bananas: Ripe bananas have tons of natural caramelized sweetness in them. Never run out of this most important element of banana bread by freezing ripe bananas, then defrosting, mashing (with the liquid!) and adding to your banana bread.
How to make gluten free banana bread
Once you have the ripe bananas you need for this recipe, you probably have everything else in your pantry and refrigerator. Here's how to make this easy 1-bowl bread:
Whisk the dry ingredients
In a large mixing bowl, place the gluten free flour blend (including xanthan gum), baking powder, baking soda, salt, and granulated sugar. Whisk to combine well.
Add the wet ingredients
Create a well in the middle of the dry ingredients, and add the melted butter, beaten eggs, and sour cream. Mix to combine, then fold in mashed bananas carefully so they maintain some texture.
Bake at 350°F, then cool and slice
The raw batter is thick but soft. Scrape it into a prepared loaf pan, spread into an even layer, and baked until cooked all the way through. It usually takes about 50 minutes.
Recipe tips & tricks
To make the perfect gluten free banana bread, follow this recipe precisely, measuring by weight, not volume. And follow these tips:
Select your ingredients carefully
Be sure to use one of my recommended gluten free flour blends, measured by weight. And choose bananas that have ripened enough to be evenly speckled and have a strong aroma. I keep ripe bananas on hand by peeling, slicing and freezing ripe bananas, and storing them in the freezer in a zip-top bag. Defrost them either at room temperature or in the microwave for about 20 seconds on 75% power. Be sure to add everything to the batter, including the liquid that the previously frozen bananas will release.
Don't over-mix the bananas in the batter
Mash the peeled, ripe bananas very well before adding them to the batter. Then fold them into the batter at the end, rather than stirring aggressively.
Use room temperature ingredients
When you allow your ingredients to come to room temperature, you'll notice it's so much easier to mix them. You'll also notice a finer end product because you didn't have to overmix your ingredients to fully incorporate them.
Let the bread cool completely before slicing
As tempting as it may be to slice into your bread as soon as it's out of the oven, try to resist. When you allow your bread to cool, you'll enjoy a better texture. In addition to the improved mouth feel, the bread will be easier to slice and won't fall apart.
Storage instructions
This bread stays fresh at room temperature, wrapped tightly, for at least 3 days. For longer storage, I prefer to slice the bread fully, and wrap each slice tightly in plastic wrap or Glad Press ‘n' Seal, then freeze for up to 3 months.
When you ready to eat, you can defrost a slice by leaving it at unwrapped on the counter for about 30 minutes. To speed up defrosting, try defrosting the slice for 20 seconds in the microwave. For a refreshed taste, toast it on low in the toaster oven for 30 seconds.
Substitutions options
If you have additional allergens or intolerances, you may need to substitute some of the ingredients in this recipe. Here are my best educated guesses for how to do that:
Dairy free suggestion
If you need a dairy free option, in place of butter, try using vegan butter. My favorite brands are Melt and Miyoko's Kitchen.
In place of sour cream, any plain, nondairy, gluten-free sour cream alternative should work fine. If you'd like to use plain nondairy yogurt, be sure to drain it of liquid until it's the consistency of sour cream or it will add too much moisture.
Egg free suggestion
There are two eggs in this recipe. You should be able to replace each of them with a “chia egg.”
For each “chia egg,” combine 1 tablespoon ground white chia seeds + 1 tablespoon lukewarm water and allow to sit until it gels. If you have another egg replacer you prefer, try that. This recipe is so adaptable that it might work.
Vegan suggestion
Just follow both the egg and milk substitutions above, and you'll have a yummy vegan bread. Just be sure that your sugars are vegan, so they're not prepared with bone char.
Banana nut bread
This recipe is adaptable enough that you can add about 1 cup of mix-ins, and it will still turn out well. If you'd like to make banana nut bread, try folding in 1 cup of soft nuts like chopped walnuts or chopped pecans.
If you'd like, you can also make this into banana chocolate chip bread. Just fold in 1 cup of semi-sweet chocolate chips once the batter is otherwise ready to transfer to the pan.
Alternative sugars
I haven't tried this recipe with a granulated sugar alternative, but it might be worth trying to replace the granulated sugar with Lankato brand granulated sugar alternative. It does tend to be drying, though, so you may need to add a bit of water. Add it slowly, though, and try to match the texture you see in the photos and video.
Keep in mind that you can't replace a granulated sugar, like the white sugar in this recipe, with a liquid sugar, like maple syrup or honey, without upsetting the moisture balance. That can result in a loaf that just won't bake through without burning, so it collapses as it cools.
I think you should be able to replace granulated sugar with coconut sugar, but try grinding it into a finer powder first since it's typically very coarse.
FAQs
Adding the correct amount of moist ingredients, like ripe bananas, butter, and sour cream, will result in a beautifully soft, moist gluten-free banana bread.
In general, when baked goods rise in the oven and then fall as they cool, they were baked in an oven that is running hot. The outside of the bread cooks too quickly, before the center has a chance to bake all the way through. Always bake using a small, cheap, freestanding oven thermometer, as most ovens run hot.
Your oven may be too hot (see above). You may also just not have allowed your banana bread to finish baking. It's best to use an oven tester and bake until it comes out with no more than a few moist crumbs attached.
No, you cannot use unripened bananas to make banana bread. As bananas ripen, they develop natural sugars. To speed the ripening of your bananas, place them in a brown paper bag with an apple. The gases from the apple will speed up the ripening of the bananas.
Like any quick bread, you must let your banana bread cool completely before slicing it. If you rush, and turn it out of the loaf pan too quickly, it will compress the crumb. If you try to slice it before it's cool, you'll tear the banana bread, no matter how cleanly you try to cut.
Yes, sometimes you can fix undercooked banana bread! If you realize that your bread isn't fully cooked within about 10 minutes of taking it out of the oven, and the oven is still hot, put it back in!
The gf banana bread won't rise as high as it would have, but it shouldn't lose its shape as much when you finally take it out of the oven again and hopefully you can slice and eat it.
No, almond flour can't be used as a replacement for an all purpose gluten free flour blend, which is why I recommend using our recipe for almond flour banana bread instead. For an almond flavor with this recipe, try serving a slice with smooth, creamy almond butter.
Gluten Free Banana Bread Recipe
Ingredients
- 2 cups (280 g) all purpose gluten free flour blend (I used Better Batter; click through for full information on appropriate blends)
- 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 (less) ripe banana for the top (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, and whisk to combine well.
- Create a well in the center of the dry gf banana bread ingredients and add the melted butter, eggs, and vanilla, then the sour cream, and mix until just combined. Add the mashed bananas (200 g) and fold them into the batter, taking care not to further squish them.
- Scrape the batter into the prepared loaf pan, and smooth the top with a wet spatula. 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 golden brown on top, and a tester inserted in the center comes out with no more than a few moist crumbs attached.
- Baking time will be about 50 minutes without the additional bananas on top, and about 1 hour with them. If the gluten free banana bread loaf is browning too fast for the center to bake fully, tent with foil while it finishes baking.
- Allow the gf banana bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely before slicing and serving.
Notes
Nutrition
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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! Come visit my bio!
Ann Downs says
I have been making your banana bread recipe for years. I was wondering if you had the nutritional break down on the bread? It would be helpful for those of us who have to watch our intake for various reasons.
I go to your site for most of my gluten free recipes.
Thank you
Ann
Nicole Hunn says
Hi, Ann, I’ve provided approximate nutritional information, but I must caution you that it is an estimate only from online calculators, provided as a courtesy, and should not be relied on under any circumstances.
Megan says
This recipe is divine! And so versatile. I ate 1/4 of it waiting for it to cool! I added a cup of chopped walnuts and pecans (mixed), 3 tbl poppy seeds, used a little less sugar, used salted butter and sprinkled the top with unsweetened coconut. My oven is at temp and it took close to an hour at sea level.
Nicole Hunn says
Thanks for sharing your experience, Megan. Using salted butter can increase baking time, as it has more water than unsalted butter, but baking times are always approximate!
Paula says
Is there a way I can add ground nuts to this banana bread?
Nicole Hunn says
Hi, Paula, sure, you can definitely add chopped nuts. Please see the text of the post under the heading “How to make gluten free banana nut bread”
Paula says
Thank you, I didn’t realize I had missed that the first time I read the recipe. Looking forward to making this!
Joan says
This recipe looks amazing. I went to print it and was asked to provide my email to unlock the printer ability. I did so although I already receive your emails. I tried to print double sided and ended up with an unusual negative view of the recipe and so needed to print it again. Again, it asked me for my email which I gave again. Is this requirement a new feature because I really don’t wish to receive multiple emails. BTW, I do appreciate your recipes and your helpful hints.
Nicole Hunn says
Hi, Joan, Grow is a service that allows you to save your favorites on my blog and on any other blog that runs the same service, and it allows my advertising management company to serve you more relevant advertisements. You won’t receive any more emails, as you’re already on my email list.
I’m afraid there’s no way for me to customize the window that asks you to sign up for Grow to print, so I can’t explain up front that you won’t receive any additional emails from me or anyone else if you sign up.
When it asked for your email again, the same window has the option to “log in,” rather than sign up. As long as you are signed in to Grow using the email that you provided originally whenever you visit my site (and any other website on the web that uses Grow), you will have all the additional features, like printing and saving bookmarks.
Thanks for your understanding!
Barbara says
can we do this as a carrot banana bread?
Nicole Hunn says
No, you can’t add carrot to this recipe, Barbara. I do have a recipe for carrot cake, if that’s what you’re looking for, though.
Ardee says
This BB was everything you promised: moist, rich, and yummy!
I want to make it again, but in smaller loaf pans for give-aways.
Do you have some advice on adjusting bake times?
Nicole Hunn says
Hi, Ardee, it really really depends on so many factors: the size of the pans, the material, whether your oven runs hot, etc. Bake times are always approximate. Your starting point should always be precisely what worked for you with the full size, and begin checking around halfway into that time (less if they’re really small loaves). Don’t open the oven door to check, though, as that will cause the oven temp to plunge. Go by sight first, and only test doneness when it’s done visually.
Ardee Mckim says
Thanks so much!
Jana Sisler says
I had previously saved a chocolate banana bread recipe. When I click on it now, it brings me to this recipe, which is not for chocolate banana bread. Do do you have a chocolate banana recipe? Also, you might want to change the link on previous chocolate banana bread posting
Nicole Hunn says
The link for that recipe has been changed, Jana. It’s here now. If something you’ve bookmarked is redirected, which does happen from time to time, you can always use the search function to find what you’re looking for. So sorry for the inconvenience.
Carlyn Sloma says
One of the best GF Banana breads I have tried. It baked so even the middle.
Nicole Hunn says
I’m so glad, Carlyn! Thank you for sharing your experience.
Natalie says
Hi Nicole! Could I use applesauce in place of the melted butter? Thanks very much for this recipe!
Nicole Hunn says
No, Natalie, that won’t work to make this recipe. To replace a fat, you need another fat.
Melody says
Can I use egg replacement or Flax egg instead of real egg? Please adv.
Thanks
Nicole Hunn says
Melody please see the text of the post under the heading “How to make gluten free egg free banana bread”
Karen E Bird says
This banana bread recipe was delicious, will definitely be making it again.
Karen
Adriana says
Made this today. I followed the recipe to a T, even weighed all the ingredients. It is so good, moist, not gummy like some other gluten free breads. I gave some to my husband who is not gluten free and he always says that he can taste the difference. Well tonight he said it is “very good”. Uh-oh he may eat it all!
Teena Hout says
Another home run! This morning my husband looks at the bananas and asks, baby could you make some banana nut bread? Of course honey! Next, I come to the site I know I can trust and it’s another hit. When I took it from the oven, he could barely wait for it to cool. He started picking at the crust on top, lol. I just now sliced it and it’s DE-LICIOUS! Just wish I could get the “regular log bread” down pat. Thanks again!!
Pam says
I followed the directions to the “T” and it came out perfectly! It was so delicious!
Flor de María Gonzalez says
Hellow Nicole, what can I use instead of sour cream or yougurt (no dairy)
Nicole Hunn says
Please see the text of the post under the heading: “How to make gluten free dairy free banana bread”
Susan says
I made this with 2 tablespoons crunchy peanut butter , leaving all the rest the same and it turned out delicious! So moist, so yummy and even my roommates were saying they would eat my gluten free stuff if it all turned out as well!