Best Ever Easy Gluten-Free Banana Bread Recipe

January 25, 2018 Rebecca Baron 34 Comments

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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 - My Natural Family (1)

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!

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 *

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Instructions

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

Keywords: Easy, Quick, Healthy

Best Ever Easy Gluten-Free Banana Bread Recipe - My Natural Family (3)

Reader Interactions

Comments

Jason
May 28, 2020 at 10:05 am
Nice
★★★★★
Reply
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
  See Also
  Nutritionists’ Favorite Healthy Thanksgiving Recipes Clean Eating Cranberry Sauce Recipe The 50 Quinoa Recipes You Need To Stick To Your New Year's Resolution Cooking Light Fresh Food Fast : 250 Incredibly Flavorful 5-Ingredient 15-Minute Recipes by Cooking Light Editors (2009, Trade Paperback) for sale online | eBay
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
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
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
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
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
  See Also
  An Index of the Best Paleo Recipes from My Natural Family
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
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
Tara L
March 20, 2014 at 7:11 pm
I love Banana Bread! Gluten Free too. Awesome!
Reply
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
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
Gemma
February 15, 2014 at 2:45 pm
Turned out great! I subbed palm sugar for regular sugar to lower the glycemix index.
★★★★★
Reply
Sandy
February 08, 2014 at 3:33 pm
In the oven baking – smells SO GOOD!!! Can’t wait to try it!
★★★★★
Reply
Sandy
February 08, 2014 at 9:28 am
In the oven baking - smells SO GOOD!!! Can't wait to try it!
Reply
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
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
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
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
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
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

Best Ever Easy Gluten-Free Banana Bread Recipe - My Natural Family (2024)

FAQs

What is the trick to making good gluten free bread? ›

Tips and Techniques to make better Gluten Free Bread

Use psyllium husk powder.
Let the dough rest (not exactly the same as a bulk proof)
Mix or knead thoroughly.
Use less yeast.
Bake in a tin with tall sides.
Bake for longer, often at a lower temperature.
Create steam in the oven.
Use the tangzhong or scalded flour method.

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Is it cheaper to make your own gluten free bread or buy it? ›

Luckily, gluten-free bread is much tastier and cheaper if you make it at home. You can bake gluten-free bread in an oven, but if you regularly bake gluten-free bread, I highly recommend investing in a bread maker.

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Why is my gluten free banana bread mushy? ›

Bananas--I don't use overly ripe bananas like most people. I prefer less ripe bananas for my banana bread. Less ripe bananas means less mushy banana bread.

Is it better to use bread flour or all purpose flour for banana bread? ›

I use all purpose (plain) flour for quick breads. Bread flour would be too chewy. There's no reason why you couldn't use pastry flour, cake flour, or self-rising flour to make banana bread, though cake flour may change the texture a bit. I'm not sure it would hold up to the moisture from all the fruit.

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What is the biggest challenge of making gluten-free bread? ›

One of the main challenges in making gluten-free bread is achieving the same texture and rise as traditional wheat bread.

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Which yeast is best for gluten-free bread? ›

What type of yeast should be used to bake Gluten Free Bread? Active dry yeast and instant yeast both work well and are often interchangeable. Be on the lookout for any Rapid Rise yeast that is best for one rise. For most of us that's the way gluten free bread is baked, a single rise in the tin.

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What are the cons of gluten-free bread? ›

Keep in mind that some processed gluten-free foods contain high amounts of unhealthy ingredients such as sodium, sugar and fat. Consuming these foods can lead to weight gain, blood sugar swings, high blood pressure and other problems. So, a gluten-free label doesn't necessarily make a food healthy.

Get More Info Here ›

Why is it so challenging to make good gluten-free bread? ›

A note about moisture in gluten-free bread recipes: getting the right amount of moisture in GF bread dough is crucial to success. If the dough is too moist, the bread will rise well but sink in the middle when baking. If it is too dry, the bread will not rise.

Can bananas be too mushy for banana bread? ›

Key takeaway: As long as your bananas aren't starting to get moldy, infested with fruit flies or beginning to rot they aren't too ripe for baking banana bread. And some techniques can slow down or speed up the ripening process.

Get More Info ›

Why does my gluten free banana bread sink in the middle? ›

If it did collapse then it is likely that the banana bread had not quite baked fully (and in light of the ingredient change may have needed a slightly longer baking time). All ovens vary, so the baking time is a guideline.

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Can I use AP flour instead of bread flour? ›

You can always substitute all-purpose flour for bread flour one for one in any recipe that calls for it. Your bread might not raise quite as high or have quite as much chew, if you are using all-purpose flour, but it will still be delicious and homemade and all the good things.

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What is the healthiest flour for homemade bread? ›

The healthiest bread flour is 100% whole grain flour. Whole grain flour could be rye, barley, spelt, oat, or wheat flour - the key is that the flour is made from 100% whole grains. Whole grain breads provide essential nutrients that are lacking in bread made from white flour.

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What happens if you replace all-purpose flour with bread flour? ›

You can use all-purpose flour as a 1:1 substitute for bread flour and vice-versa. For example, for 1 cup of bread flour, you can use 1 cup of all-purpose flour. Bread and pizza crust made with all-purpose flour may have a little less chew than those made with bread flour, but the results will still be good.

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Why is my homemade gluten-free bread so dense? ›

Dense loaf- you may need to use more liquid, gluten free dough is usually wetter than regular wheat flour dough resembling a thick brownie batter. How much liquid is enough in a recipe ultimately depends not on formulas but in observation. You may need more or less liquid than the recipe specifies.

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Is there a trick to baking with gluten-free flour? ›

2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.

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Why do you put vinegar in gluten-free bread? ›

Apple cider vinegar or another acid lightens up the dough. You can add up to 4 Tbsp of acid for 500 g gluten-free flour. Don't worry, you won't be able to taste it afterwards. To lighten up a yeast dough even more, you can add a packet of baking powder or cream of tartar baking powder to 500 g flour.