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Super Moist Gluten-Free Banana Bread

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A stack of four slices of moist gluten-free banana bread on a wooden cutting board

I just have to start off by saying that we can never have enough banana bread recipes, right? And gluten-free ones? I’ve got you covered.

I’m sure you’ve heard of Betty Crocker’s Super Moist cake mixes? Well, move over Betty…this is Lisa Day’s Super Moist Gluten-Free Banana Bread. Not only is it moist…it’s delicious and waaaaaaay healthier than any boxed cake mix!

(Okay, I know this is not cake, but just work with me here…)

An uncut loaf of moist gluten-free banana bread in a parchment-lined baking pan

This moist gluten-free banana bread needs very ripe bananas to achieve that great baked banana flavor and natural sweetness.

And by “very ripe”, I mean black spots on the skin and the banana almost peeling itself when you hold it!

Slices of moist gluten-free banana bread ona wooden cutting board

Then it’s a combination of some very basic and easy-to-find gluten-free flours, Greek yogurt, maple syrup, eggs, and vanilla and you’ve got banana bread magic.

A pile of three moist gluten-free banana bread slices on a wooden cutting board

What *don’t* you need for this recipe?

No xanthan gum.

No butter.

No oil.

A hand holding a piece of moist gluten-free banana bread

This gluten-free banana bread is moist, delicious, and has the chew and texture of a “real” banana bread WITHOUT those ingredients!

It’s also worth mentioning that there is no refined sugar in this beautiful moist gluten-free banana bread. The ripe bananas and some maple syrup give the perfect amount of mild sweetness in every bite. It is simply pure banana bread goodness.. 😉

~ Lisa.

Super Moist Gluten-Free Banana Bread

Full of banana flavor, super moist, and gluten-free...what more could you want from a banana bread? No xanthan gum, refined sugar, butter or oil!
5 from 2 votes
Print Pin Rate
Course: Breakfast, Dessert, Snacks
Cuisine: American
Keyword: banana bread, gluten-free
Prep Time: 15 minutes
Cook Time: 45 minutes
Resting time: 1 hour
Total Time: 1 hour
Makes: 12 slices
Calories: 136kcal
Author: Lisa from A Day in the Kitchen

Ingredients

Dry Ingredients (volume measurements in the Recipe Notes below):

  • 140 g brown rice flour
  • 80 g tapioca starch
  • 1 1/2 tsp baking soda

Wet Ingredients:

  • 1/2 cup full-fat Greek yogurt (light Greek yogurt would probably work as well)
  • 1/4 cup maple syrup
  • 2 eggs
  • 1 tsp vanilla extract
  • 3 very ripe large bananas, mashed well

Instructions

  • Preheat oven 350 deg F (180 C).
  • Combine all dry ingredients in a bowl. Set aside.
  • In a large bowl, combine the Greek yogurt and maple syrup with a whisk.
  • Add the eggs and vanilla extract to the yogurt mixture and mix well with a whisk.
  • Add the dry ingredients to the wet and mix well.
  • Stir in the mashed bananas.
  • Pour the batter into a parchment- lined loaf pan.
  • Bake for 45-50 minutes, until a toothpick inserted in the center comes out clean.

Notes

  • Volume Measurements:
    • 1 1/4 cup + 1 tsp brown rice flour
    • 3/4 cup + 1 tbs + 1 tsp 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.

Nutrition

Calories: 136kcal
Have you tried this recipe?Mention @dayinthekitchen or tag #adayinthekitchen!

If you make this recipe, share your photo on Facebook or Instagram and tag me @dayinthekitchen!

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Close-up of a stack of four slices of moist gluten-free banana bread on a wooden cutting board with bananas in the background

This recipe was updated on March 6th, 2019 with volume measurements for the flours and additional recipe notes.


Reader Interactions

Comments

    • Lisa

      April 9, 2019 at 9:21 pm

      While I haven’t tried it myself, I have read that you can substitute potato starch for tapioca starch. Let me know if you try it and how it turns out.

      Reply

    • Lisa

      December 16, 2018 at 12:37 am

      Thanks, Trey! I think using regular yogurt and gf flour should work fine. I would make sure to use a full fat yogurt, though since it is thicker and closer to Greek yogurt consistency. Just be sure to check for doneness with a toothpick in case it takes longer to bake. Let me know how it goes!

      Reply

    • Lisa

      September 13, 2018 at 8:24 am

      I was happily surprised that the yogurt and maple syrup worked so well together. And yes, it does stay nice and moist! Thanks for the comment, Melissa!

      Reply

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