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Gluten Free Banana Bread

Gluten free banana bread is a go-to classic recipe in our house that we always have on hand. I discovered early on when we started living gluten free that it was consistently my daughter’s #1 choice at gluten free bakeries. So, naturally I became determined to develop a recipe we could make at home and it’s become a family favorite!


I love how comforting the flavors are and how simple it is to make. Plus, it freezes really well so I try to make it in large batches whenever I can. That way, we have some hot out of the oven and can save the rest for future busy mornings and lunch box treats.

Our gluten free banana bread recipe contains only 6 ingredients, and has half of the sugar of many banana bread recipes but is totally sweet. When we make it we use bananas that are so ripe they at least have a lot of brown dots all over them. It’s also perfectly fine if they’re totally brown on the outside. For vegan butter, I like using Earth Balance olive oil as I find that unlike many other vegan butters it doesn’t have an after taste or change the flavor of baked goods. You can also substitute coconut oil, but that will make it slightly sweeter and a bit more dense.


Freezing Tips

As I said above, this recipe really freezes well. If I am freezing a whole loaf, then I let it cool completely first. Next, I wrap it in plastic wrap tightly and then double bag it in freezer bags to prevent freezer burn. If I’m freezing and want to be able to thaw individual slices for lunch box, I will slice the mini or full size loaf first, put a piece of parchment paper in between the slices, wrap it in plastic wrap (optional) and then place it in a double freezer bag.


Hand Mixing vs. Electric Mixer

I usually make this by hand, but I was curious to see if it would taste the same if I used an electric hand mixer. The result was delicious, but quite different. The banana breaks down more with an electric mixer so you lose some of the bold banana flavors and it also takes on a cake like texture. So, for classic banana bread I recommend mixing by hand, but if you want to make a banana cake to enjoy by itself or frost, then I suggest using an electric mixer.

Gluten Free Banana Bread Recipe


This recipe is gluten free, dairy free and both peanut and tree nut free. It makes 6 mini loaves or one standard sized loaf of banana bread. Baking time note: Mini loaves bake for 20 minutes, and standard size loaf bakes for 50 minutes.

Gluten Free Banana Bread

This recipe is gluten free, dairy free and both peanut and tree nut free. It makes 6 mini loaves or one standard sized loaf of banana bread.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12
Calories 161 kcal


  • 2 1/2 bananas very ripe
  • 1/2 cup sugar
  • 1/3 cup butter vegan
  • 1 egg beaten
  • 1 tsp baking soda
  • 1 1/2 cups flour multi-purpose gluten free


  1. Preheat the oven to 350 degrees.

  2. Add some coconut oil or nonstick spray to the loaf pan for easy removal after cooking.

  3. In a large mixing bowl, mash the bananas with a fork. Don't over mix, there should be some small chunks of banana still visible.

  4. Add the egg and vegan butter and mix by hand with a fork until well combined.

  5. Stir in the sugar.

  6. Add your baking soda and flour and continue to stir until smooth.

  7. Pour the banana bread batter into your loaf pan and bake for 50 minutes. 

Recipe Notes

*If you are making mini loaves instead of one large loaf, bake it for 20 minutes. 

Nutrition Facts
Gluten Free Banana Bread
Amount Per Serving
Calories 161 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 3g 15%
Cholesterol 27mg 9%
Sodium 155mg 6%
Potassium 109mg 3%
Total Carbohydrates 25g 8%
Dietary Fiber 1g 4%
Sugars 11g
Protein 2g 4%
Vitamin A 3.9%
Vitamin C 2.6%
Calcium 0.7%
Iron 4.7%
* Percent Daily Values are based on a 2000 calorie diet.

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