This gluten-free banana bread is a household favorite—simple, reliable, and perfect for using up ripe bananas. We make it nearly every week. It’s straightforward enough that a novice baker can follow it with great results.
Warm spices and crunchy pecans give this classic loaf a comforting flavor and texture. Serve it for brunch, as an afternoon snack, or as a casual dessert. Your family will likely ask for seconds.
If you have extra ripe bananas, try other variations like banana pumpkin bread, chocolate chip muffins, or banana bread coffee cake for a different twist.
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Ingredient Notes
This easy recipe uses a small list of pantry-friendly ingredients. The loaf is gluten free and dairy free as written.
- Gluten-Free Flour Blend – Use a reliable 1-to-1 gluten-free baking blend that contains a binder such as xanthan gum. Results will vary with different blends.
- Baking Powder & Baking Soda – Both leavening agents help the loaf rise and brown. Make sure your baking powder is fresh for best results.
- Eggs – Two large eggs provide structure and stability so the loaf holds its rise. Egg substitutes may work but are untested here.
- Oil – A light-flavored oil (extra light olive oil, vegetable, or melted coconut oil) keeps the bread moist. For a richer loaf, use melted butter instead.
- Ripe Bananas – Use bananas with plenty of brown spots or fully dark peels for the sweetest, most pronounced banana flavor. Avoid any that smell fermented or spoiled.
- Pecans – Pecans add crunch and flavor, but chopped walnuts or almonds are fine substitutes.
See the recipe card below for exact quantities.
Substitutions & Variations
- Add Chocolate Chips – Swap the pecans for an equal amount of chocolate chips for a sweeter loaf.
- Nut Alternatives – Use walnuts or almonds if you prefer or need a different nut.
- Add Fruit – Stir in berries (blueberries, blackberries, or chopped strawberries) for a fruity variation.
- Make Muffins – Divide the batter into 12 muffin cups and bake at 375°F (190°C) for about 28 minutes for banana pecan muffins.
How to Make Gluten Free Banana Bread
This recipe uses the simple muffin-method mixing approach. You only need a couple of bowls, a whisk, and a spatula—no stand mixer required.
Line a 9×5-inch loaf pan with parchment paper before you begin.
STEP 1: In a large bowl whisk together the gluten-free flour blend, salt, baking powder, baking soda, cinnamon, and sugar until evenly combined.
STEP 2: In a separate bowl whisk the two eggs until frothy.
STEP 3: Add the oil and vanilla to the beaten eggs and whisk until smooth.
STEP 4: Mash three ripe bananas with a fork until wet and pulpy, leaving just a few small lumps.
STEP 5: Add the egg-and-oil mixture and the mashed bananas to the dry ingredients. Fold gently with a spatula until the dry ingredients are incorporated—about 10–15 strokes—being careful not to overmix.
STEP 6: Fold in 3/4 cup of the chopped pecans so they are evenly distributed through the batter.
STEP 7: Pour the batter into the prepared loaf pan and sprinkle the remaining pecans on top. For best texture, let the batter rest for 10 minutes before baking.
Expert Tip
To test doneness, gently press the top center of the loaf. If it springs back, the bread is done. If it leaves an indentation, bake 3 more minutes and check again.
Storage
Store banana bread in an airtight container at room temperature for up to 3 days. In warm climates, refrigerate to keep the bananas from spoiling.
To freeze, cool completely, wrap tightly in plastic wrap, place in a freezer bag with excess air removed, and freeze for 3–4 months. Thaw overnight in the refrigerator before serving.
Recipe FAQs
Pecans and walnuts both pair beautifully with banana bread; choose based on your preference.
Too much flour is often the culprit. Spoon flour into the measuring cup and level it off rather than scooping directly from the bag.
Overmixing can make the crumb gummy. Fold just until the dry ingredients are combined, about 10–15 strokes.
Bananas with dark peels are ideal as long as they don’t smell fermented or show signs of spoilage. Discard any that are leaking, infested, or fermented.
More gluten-free banana bread recipes to try:
- Gluten Free Chocolate Banana Bread
- Oat Flour Banana Bread with Maple Syrup
- Gluten Free Banana Blueberry Bread
- Gluten Free Pumpkin Banana Bread
If you try this recipe, please leave a star rating and share your feedback in the comments below.
Recipe
Gluten Free Banana Bread
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Ingredients
- 2 Cups Gluten Free 1-to-1 Flour Blend
- 1 Cup Sugar
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Cinnamon
- ¼ teaspoon Salt
- 2 Eggs
- 6 Tablespoons Oil
- 1 ½ teaspoon Vanilla
- 3 Bananas mashed, about 1 ⅓ cups
- 1 Cup Pecans roughly chopped & divided
Instructions
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Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper.
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Whisk together the gluten-free flour, salt, baking powder, baking soda, cinnamon, and sugar in a large bowl. Set aside.
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In a smaller bowl, crack and whisk the eggs until frothy.
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Add the oil and vanilla to the eggs and whisk until combined.
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Mash the bananas with a fork until wet and pulpy, leaving a few small lumps.
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Add the egg mixture and mashed bananas to the dry ingredients. Fold together gently with a spatula until just combined, about 10–15 strokes.
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Stir in ¾ cup of the chopped pecans. Fold a few more times to distribute.
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Pour the batter into the prepared pan and top with the remaining pecans.
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Bake on the center rack for 55–60 minutes, or until the top springs back when lightly pressed. If the top browns too quickly, tent loosely with foil and continue baking until done.
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Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Video
Notes
Avoid Overmixing: Fold gently and stop as soon as the dry ingredients are incorporated.
Avoid Soggy Bread: Remove the loaf from the pan after 10 minutes of cooling to prevent moisture buildup on the bottom.
Storage: Keep in an airtight container at room temperature for up to 3 days or refrigerate in warm climates. Freeze wrapped for up to 3–4 months.