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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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!
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