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Gluten-Free Banana Bread Recipe

January 25, 2018 Rebecca Baron 34 Comments

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Best Ever Easy Gluten-Free Banana Bread Recipe

Today I want to share an easy gluten-free banana bread recipe that hits many of the needs for my family! This recipe is gluten-free, dairy-free, nut-free, meat-free, all-natural, and easy on the budget (especially if you catch a deal on ripe bananas)! It is also a family favorite!

I am certain that a proper "Chef" would be nothing short of frazzled if he catered one of my family's get-togethers. In our large family, we have so many different dietary needs.

Unlike a trained chef, I don't take this as disheartening, I view it as a challenge! Finding recipes that  I can tweak to encompass all of our dietary restrictions and then having them turn out is pretty darn gratifying.

Best Ever Easy Gluten-Free Banana Bread Recipe

Sometimes when baking gluten-free, you will notice a different texture to your baked goods. This recipe turned out amazing and will impress gluten-free and "normal" eaters alike!

I challenge you to find anything "different" about this bread. It has an amazing flavor, a great texture, and is majorly addictive!

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Gluten-free Banana Bread Recipe

Best Ever Easy Gluten-Free Banana Bread Recipe {Dairy-Free}

★★★★★ 4.9 from 8 reviews
  • Author: Rebecca Baron
  • Prep Time: 20
  • Cook Time: 50
  • Total Time: 1 hour 10 minutes
  • Yield: 6 1x
  • Category: Breakfast
  • Cuisine: American
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Description

I'm in love with this recipe. It's so moist and light and everyone I make it for doesn't even know it's gluten-free and dairy-free.


Ingredients

Scale
  • 1 ¾ Cups + 2 Tbl Gluten-free Flour Blend *
  • 2 Tbl Coconut Flour *
  • ½ tsp Cinnamon
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Real Salt *
  • ½ Cup Oil (Vegetable or Coconut Oil)
  • 1 Cup Sugar
  • 2 Eggs
  • 1 tsp Vanilla
  • 3 Medium Bananas (Overripe...about 1 heaping cups)
  • ½ Cup Coconut Milk *

Instructions

  1. Preheat your oven to 350 degrees.
  2. Grease and flour a large loaf pan using vegetable oil and Gluten-free flour.
  3. In a mixing bowl, combine the gluten-free flour blend, coconut flour, cinnamon, baking powder, baking soda and the salt. Set aside.
  4. In a large mixing bowl, whisk together the oil and sugar. Add in the eggs and vanilla and whisk until well combined.
  5. In a small bowl, mash the banana until no large lumps remain. Stir in the milk.
  6. Add half of the flour to the oil/egg mixture and stir in. Add half of the banana mixture and mix in. Stir in the remaining flour mixture and then add in the remaining banana mixture, stirring until just combined.
  7. Scrape the batter into the prepared loaf pan and bake in the preheated oven for 50-60 minutes. A toothpick inserted into the center should come out clean.
  8. Let cool on a wire rack, then remove from pan.

Keywords: Easy, Quick, Healthy

Gluten-free Banana Bread Recipe

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Reader Interactions

Comments

  1. Jason

    May 28, 2020 at 10:05 am

    Nice

    ★★★★★

    Reply
  2. Shelley

    January 15, 2017 at 11:17 pm

    It tureen out really awesome...I used honey instead of sugar and covered with foil about 1 hour into the baking time..and extending the baking time a little. Super recipe, thank you!

    ★★★★★

    Reply
    • Rebecca

      March 22, 2017 at 3:58 am

      I'm so glad you liked it - and thanks for taking the time to comment!

      Reply
  3. Carol

    December 16, 2015 at 12:34 pm

    Is there anything else that you can use besides coconut stuff as I don't like coconut if somebody knows the day just let me know thank you

    Reply
  4. Danny

    November 18, 2015 at 6:54 pm

    OH NOOOOOOOO I should've read the comments before baking this.
    I thought the 1 3/4 + 2 tablespoons of flour meant a total of 3 3/4 tablespoons flour so I went ahead and followed it all through until baking. Now I have this gooey, pudding-like stuff. Siiiiigh. I'll have to try this again.

    Reply
    • Rebecca

      November 21, 2015 at 7:08 am

      Oh no! I am so sorry! I fixed the recipe to clarify for others thanks for letting us know!

      Reply
  5. Rosemarie

    June 11, 2015 at 6:45 pm

    I made this bread tonight. I used melted butter instead of oil and raw honey instead of sugar. So moist and yummy. I never knew gluten free could be so yummy!!

    Reply
    • Rebecca

      June 11, 2015 at 7:49 pm

      Yay! Glad you enjoyed it! And were able to make some changes that worked well for you!

      Reply
  6. kg

    June 03, 2015 at 9:57 am

    OMG, am I crazy? I have scrolled up and down this page, and I see no recipe!

    Reply
    • Rebecca

      June 03, 2015 at 10:35 am

      You were not crazy! haha Thanks for pointing it out. We fixed it and the recipe should be there now.

      Reply
      • kg

        June 03, 2015 at 4:29 pm

        🙁 I still can't see it. Sorry!!

        The weird thing is, I pinned it the other day... and I'm certain at that time, the recipe was there (sometimes I pin stuff without reviewing it and go back later, but with the gluten-free stuff, I scan the recipe to see how easy it is first, ha).

        Reply
        • Rebecca

          June 03, 2015 at 5:09 pm

          Sorry about that. We've been messing around with it all day and you must have caught us at a bad time twice. It's working now.

          Reply
  7. Bonny

    April 06, 2015 at 11:42 am

    yummers! love banana bread . . . .love that I can now make it gluten free

    Reply
    • Rebecca

      April 17, 2015 at 11:24 am

      Yay! Food restrictions can't stop us!

      Reply
  8. D Reiter

    July 13, 2014 at 9:45 am

    do you really only use 4 Tablespoons total of flours?

    Reply
    • Rebecca

      July 16, 2014 at 5:01 pm

      Oops! Typo! It should read 1 ¾ C. + 2 T. GFF. Sorry about that!

      Reply
  9. Tanya McClure

    June 02, 2014 at 4:25 pm

    Hi, I just tried this and while I am no master baker, I am not incompetent and this did not come out at all!!! I got an extremely dark, puddling like consistency and VERY VERY sweet! The only thing I did different than the recipe is almond milk instead of coconut milk??? HELP!

    Reply
    • Rebecca

      June 04, 2014 at 11:07 am

      It could have something to do with the brand of gluten-free flour you used. I have made this recipe several times with different brands of flour. The whiter flour blends have given me the best results. My favorite is 'Glutino' brand, which is an all white flour blend and it gives me results that are almost identical to a non-gluten free banana bread. The flour blends that are 'whole grain' will be heavier, and cause your bread to be heavier, just the same as it would in a non-gluten free loaf. Try using bananas that are much less ripe, if you find the bread too sweet
      for your tastes.

      Reply
  10. Tara L

    March 20, 2014 at 7:11 pm

    I love Banana Bread! Gluten Free too. Awesome!

    Reply
  11. Lauren

    March 11, 2014 at 5:44 pm

    Just starting to go gluten free...cant wait to try this. Banana Bread is my favorite! Thanks!!

    Reply
  12. Linda

    March 02, 2014 at 10:39 am

    Does anyone know what to do with homemade Greek yogurt that got to hot during the curing process? Can I bake with it ?

    Reply
  13. Gemma

    February 15, 2014 at 2:45 pm

    Turned out great! I subbed palm sugar for regular sugar to lower the glycemix index.

    ★★★★★

    Reply
  14. Sandy

    February 08, 2014 at 3:33 pm

    In the oven baking – smells SO GOOD!!! Can’t wait to try it!

    ★★★★★

    Reply
  15. Sandy

    February 08, 2014 at 9:28 am

    In the oven baking - smells SO GOOD!!! Can't wait to try it!

    Reply
  16. Beth

    January 26, 2014 at 12:47 pm

    This was my first experience making a gluten free baked good. I made a few mini breads with this recipe and the aroma is just wafting through the house! Tastes great too!! Thank you for sharing!

    ★★★★

    Reply
  17. Frankie

    January 13, 2014 at 8:53 pm

    Amazingly results like regular, gluten laden flour. Great texture with a tender bread. Thank you.

    ★★★★★

    Reply
    • Rebecca

      January 14, 2014 at 9:39 am

      You're welcome - and thanks for the feedback.

      Reply
  18. Tracy

    December 27, 2013 at 6:27 pm

    Do you think this could be made with egg replacer? We can't do eggs and dying to make banana bread. Thanks, Tracy

    Reply
    • Rebecca

      December 28, 2013 at 10:28 pm

      I'm not sure cause I haven't used egg replacer before but if it's the consistency I would think it would be worth a try.

      Reply
  19. sam

    December 12, 2013 at 8:19 pm

    what sugar had the best flavor in your opinions?

    Reply
    • Rebecca

      December 13, 2013 at 8:07 pm

      I personally don't eat much sugar so I'm probably not the best person to ask. I have tried banana bread with real maple syrup and it was really good but traditionally it's made with regular, white sugar so that may be your best bet if you can tolerate it.

      Reply
  20. Lynn

    November 27, 2013 at 3:15 pm

    Thank you for this recipe ... it turned out delish!

    ★★★★★

    Reply
    • Rebecca

      November 29, 2013 at 9:03 pm

      Awesome! Good to hear.

      Reply
  21. Sherri Lewis

    October 10, 2013 at 5:20 pm

    Thank you for the recipe. I love banana bread, and I just won a breadmaker and some boxes of gluten free flour. I think this will be what I fix first!

    ★★★★★

    Reply

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Hi! I’m Rebecca Baron! I have been cooking healthy, made-from-scratch meals for my family of six for 15 years and it has helped us feel so much better. Join us on our journey!

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