This gluten-free banana bread is crazy-good in its flavor, texture, and super simple recipe! You'll love every moist and delicious bite, never once thinking that you're missing the gluten! Perfect with a hot cuppa tea or coffee or as a treat in a packed lunch.
Everyone loves a good banana bread...and the smell of it while it's baking is definitely a favorite.
It's a great way to use up ripe bananas and every bite is familiar and comforting.
I used to make Martha's Stewart's banana bread all the time because it's a delicious recipe...but it's not so great if you're gluten-free.
So here's my version of banana bread that is not only gluten-free, there is no refined white sugar, no xanthan gum...AND it's still crazy-good!
How To Make Gluten-Free Banana Bread
As with any banana bread, you want to start with really ripe bananas. The riper they are, the more natural sweetness they will give the bread.
For the dry ingredients, instead of using an all-purpose gluten-free blend, I do a simple combination of brown rice flour, tapioca starch, baking soda, and salt. No nightshades and no xanthan gum in this recipe!
For the wet ingredients, start with room temperature butter, but instead of using granulated sugar, maple syrup is the sweetener of choice. Beat and cream those together and then beat in eggs and vanilla extract.
Cooking Tip: You can easily make this gluten-free banana bread using a stand mixer, hand mixer, or a whisk or spoon.
Once the wet ingredients are all beaten together, it's time time to mix in the dry ingredients until everything is well mixed. Final step is to mix in the mashed bananas and some Greek yogurt for added moistness to the bread.
Transfer the banana loaf batter to a parchment lined loaf pan and bake for about 45 minute in a 350F/180C oven until golden brown.
As tempting as it may be to slice into this beautiful banana bread that smells oh-so-amazing when you pull it out of the oven, it's important to have some patience! Using the parchment to lift the bread out of the pan, let it cool to room temperature on a rack before slicing.
Commonly Asked Questions
Can I substitute the Greek yogurt with sour cream? Yes!
Bananas can vary in size and weight. How much does 3-4 bananas weigh? I have found that the optimal amount of banana for the best bread (peels removed) is about 300-350 grams. A generous amount of banana helps make the bread moist.
Your recipe measures out the dry ingredients in grams. What are the measurements in cups? In the Recipe Notes below, I have given approximate volume equivalents to the weight measurements. However, measuring gluten-free flours by weight is much more precise and assures more consistent results than volume measurements.
How do I make this dairy-free? I haven't tried making this recipe dairy-free, so I don't know what the results would be like if you used dairy-free substitutes or equivalents.
Can I freeze it? Yes! You can make two smaller loaves and freeze one, or simply freeze a portion of one loaf. Wrap in a couple layers of plastic wrap and seal in a resealable freezer bag with the air squeezed out.
Looking For More Banana Recipes?
If you have really ripe bananas lying around and want more recipes, try this ideas:
And even though these next two recipes don't have "banana" in the names, there's banana in the mix to add natural sweetness!
I love storing the banana bread in the fridge and eating it cold. I love the slightly more "solid" texture and consistency, and it goes great with a hot cuppa coffee or tea. Give it a try with my Ginger Milk Tea Latte or Iced Matcha Tea Latte!
So if you're on a gluten-free diet and are also looking for something a little healthier without sacrificing flavor and enjoyment, this crazy-good gluten-free banana bread is for you!
Watch how to make it!
Crazy-Good Gluten-Free Banana Bread
Dry Ingredients (volume measurements in the Recipe Notes below):
- Preheat oven 350 deg F (180 C).
- Line loaf pan with parchment paper.
- Combine all dry ingredients in a bowl and whisk together. Set aside.
- In a large bowl, beat the room temperature butter and maple syrup with mixer or whisk. (It is okay if the mixture is lumpy.)
- Add eggs and vanilla to the butter mixture and beat well.
- Add dry ingredients to the bowl and mix well.
- Add Greek yogurt and mashed bananas and mix well.
- Pour batter into prepared pan.
- Bake for 45 minutes, until a toothpick inserted in the middle of the loaf comes out clean.
- Let cool in the pan for 5 minutes. Using parchment paper edges, lift loaf out of pan and transfer to a cooling rack to cool completely before slicing.
- Volume Measurements:
- 1 ¼ cup + 1 teaspoon brown rice flour
- ¾ cup + 1 tbs + 1 teaspoon tapioca starch
- Please note that gluten-free recipes work best with weight measurements because they are more precise than volume measurements. Gluten-free baking requires more precision and can be less forgiving than baking with regular all-purpose wheat flour.
- These volume measurements were made from spooning each of the flours into the measuring cups/spoons (so they are not packed) and leveling them off.
- The volume measurements are approximate. Make slight adjustments to the recipe as needed, adding a bit more Greek yogurt or a bit more tapioca starch or brown rice flour to achieve the correct dough consistency.
- ½ cup butter = 113 grams
- Banana sizes vary, so 3-4 ripe bananas = 300-350 grams (after peels removed).
- If you do not have a gluten-sensitivity and want to make this with all-purpose flour, simply use the equivalent amount of flour in weight of the brown rice flour and tapioca starch combined. i.e. 220g of all-purpose flour.
- Do not be concerned if, after "creaming" the butter and maple syrup, the mixture looks more lumpy than creamy. It is totally okay and will all work out once blended with all the ingredients.
- If you want a chocolate chip version of this banana bread, simply add 2-3 tbs of chocolate chips to the batter before baking, or sprinkle the chocolate chips on top.
- I used full-fat Greek yogurt in this recipe. I don't see why you couldn't use low-fat or non-fat Greek yogurt, but I am not sure if it will affect the finished product.
This recipe was originally published February 25th, 2018. It was republished with new photos, new writing, and updated Recipe Notes on April 27th, 2022.