This Gluten Free Banana Bread is so moist and delicious.

It has a classic flavor with a touch of cinnamon and a soft, tender texture. This recipe can be made in one bowl—thank goodness—for an easy breakfast that can be taken on the go or shared around a table at brunch. Chopped pecans or walnuts round it out to be a more filling, balanced breakfast.

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What Ingredients Do I Need To Make Gluten Free Banana Bread?

Overripe bananas
High quality gluten-free all purpose flour containing xanthan gum. *I use Bob's Red Mill GF 1:1 Baking Flour (the blue b ag)
Unsalted butter, melted. The butter in this recipe truly makes it. If using salted butter, omit the salt.
Greek yogurt keeps these muffins moist and rich.
Baking soda helps encourage the banana bread to turn golden brown, giving it a slightly crisp and chewy exterior.
Baking powder helps the banana bread to rise, making it tender and fluffy on the inside.
Granulated sugar
Light brown sugar
Eggs
Pure vanilla extract
Ground cinnamon
Salt
Chopped pecans or walnuts or chocolate chips, optional

How to Make Gluten Free Banana Bread:

Preheat the oven to 375 F. Grease a muffin tin or loaf pan with butter or nonstick cooking spray, or use a silicone mold. Set aside.
In a large bowl, whisk together the dry ingredients.
In a medium bowl, mash the bananas with a fork. Whisk in the melted, slightly cooled butter.
Add in the sugars and remaining wet ingredients, then whisk until combined.

Pour the wet ingredients into the dry ingredients, and stir until it forms a smooth batter with no lumps.
Fold in the chopped nuts and/or chocolate chips.

Allow the batter to rest for 10 to 15 minutes. This helps the flour absorb the moisture, reducing grittiness.
Use a cookie scoop to measure the batter into the prepared muffin pan, filling each cavity ⅔ of the way full.
Optional: Sprinkle additional chocolate chips or nuts on the tops of each muffin.

8x4 Loaf Pan: Bake for 50 to 60 minutes, or until the middle has set and a toothpick inserted in the center comes out clean.
Muffin Tray or Mini Loaf Pan: Bake for 20 to 25 minutes, or until the top feels springy and a toothpick inserted in the center comes out clean.
Allow the muffins to cool in the pan for about 5 minutes before transferring to a wire cooling rack. Enjoy!

How to Store Gluten Free Banana Bread:

Allow the banana bread to cool completely on a wire cooling rack before storing it in an airtight container at room temperature. Enjoy within three to four days for best results. If the banana bread starts to firm up, cover it with a wet paper towel and microwave for 10 to 15 seconds to re-soften it.

You can also freeze the banana bread wrapped tightly in individual servings. Simply remove from the freezer and thaw overnight in the refrigerator, or thaw on the counter for 30 minutes to an hour.

Equipment:

You only need basic kitchen tools to make Gluten Free Banana Bread. I recommend:

A Pullman loaf pan (makes nice and tall loaves, which works great for GF), a nonstick muffin tin, or a mini loaf pan like I used.
Silicone s patulas to easily get every drop of batter out of the bowl
Reusable silicone muffin liners are a game changer. No more re-buying cupcake liners!

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Gluten Free Banana Bread

5 from 2 votes

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Prep Time: 10

Cook Time: 25

Cooling Time: 30

Total Time: 1 5

Yield: muffins

Moist and delicious classic banana bread with a touch of cinnamon. This recipe is made in one bowl for an easy breakfast that can be taken on-the-go.

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Equipment

Ingredients

Dry Ingredients:

2 ¼ cups high quality gluten-free all purpose flour containing xanthan gum I used Bob's Red Mill GF 1:1 Baking Flour (the blue bag)
½ cup light brown sugar
¼ cup granulated sugar
1 ½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt
2 cups additions chopped pecans, chocolate chips (I like to do 1 cup chocolate chips, 1 cup pecans)

Wet Ingredients:

3 overripe bananas about 1 ½ cups mashed
1 stick unsalted butter melted
2 large eggs
⅓ cup Greek yogurt or sour cream
1 teaspoon pure vanilla extract

Instructions

Preheat the oven to 375 F. Grease a muffin tin or loaf pan with butter or nonstick cooking spray, or use a silicone mold. Set aside.
In a large bowl, whisk together the dry ingredients.
2 ¼ cups high quality gluten-free all purpose flour containing xanthan gum, 1 ½ teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ¼ teaspoon salt
In a medium bowl, mash the bananas with a fork. Whisk in the melted, slightly cooled butter.
3 overripe bananas, 1 stick unsalted butter
Add in the sugars and remaining wet ingredients, then whisk until combined.
½ cup light brown sugar, ¼ cup granulated sugar, 2 large eggs, ⅓ cup Greek yogurt or sour cream, 1 teaspoon pure vanilla extract
Pour the wet ingredients into the dry ingredients, and stir until it forms a smooth batter with no lumps.
Fold in the chopped nuts and/or chocolate chips.
2 cups additions
Allow the batter to rest for 10 to 15 minutes. This helps the flour absorb the moisture, reducing grittiness.
Use a cookie scoop to measure the batter into the prepared muffin pan, filling each cavity ⅔ of the way full.
Optional: Sprinkle additional chocolate chips or nuts on the tops of each muffin.
8x4 Loaf Pan: Bake for 50 to 60 minutes, or until the middle has set and a toothpick inserted in the center comes out clean.
Muffin Tray or Mini Loaf Pan: Bake for 20-25 minutes, or until the top feels springy and a toothpick inserted in the center comes out clean.
Tip: If the exterior is browning but the middle isn't done, you can tent the banana bread with foil.
Allow the muffins to cool in the pan for about 5 minutes before transferring to a wire cooling rack. Enjoy!

Notes

Storage Instructions:

You may also freeze the banana bread wrapped tightly in individual servings. To thaw: Remove from the freezer and thaw overnight in the refrigerator, or thaw on the counter for 30 minutes to an hour.

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