Moist Gluten-Free Banana Bread Recipe

Today I want to share an easy gluten-free banana bread recipe that suits many of my family’s needs. This loaf is gluten-free, dairy-free, nut-free, meat-free, made with all-natural ingredients, and very budget friendly—especially when you use ripe bananas that are on sale. It’s also a family favorite that disappears fast.

In a large family with varied dietary needs, finding recipes that satisfy everyone can be a challenge. I enjoy adapting recipes to meet those needs, and this banana bread reliably turns out moist, flavorful, and appealing to both gluten-free and conventional eaters.

Gluten-free baking sometimes yields a different texture, but this recipe produces a light, tender crumb and pronounced banana flavor. I challenge you to find anything “different”—it slices well, spreads easily, and is addictive warm or at room temperature.

Recipe

Best Ever Easy Gluten-Free Banana Bread Recipe (Dairy-Free)

Author: Rebecca Baron
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 6 servings
Category: Breakfast
Cuisine: American

Description

This banana bread is moist, light, and full of banana flavor. It’s a great everyday loaf for breakfast, snack time, or packed lunches. The texture is pleasing even for those who usually prefer wheat-based bread, and it’s simple to make with common pantry ingredients.

Ingredients

1 ¾ cups gluten-free flour blend + 2 tablespoons (measure separately if desired)
2 tablespoons coconut flour
½ teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup oil (vegetable or coconut oil)
1 cup sugar
2 eggs
1 teaspoon vanilla extract
3 medium overripe bananas (about 1 heaping cup mashed)
½ cup coconut milk

Instructions

Preheat the oven to 350°F (175°C).
Grease and lightly flour a large loaf pan with a bit of vegetable oil and a dusting of gluten-free flour.
In a bowl, whisk together the gluten-free flour blend, coconut flour, cinnamon, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, combine the oil and sugar and whisk until combined. Add the eggs and vanilla and whisk until smooth.
In a small bowl, mash the bananas until mostly smooth. Stir in the coconut milk until incorporated.
Add half of the dry flour mixture to the wet oil/egg mixture and stir. Add half of the banana mixture and mix. Add the remaining flour, then the remaining banana mixture, stirring until just combined—do not overmix.
Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
Allow the loaf to cool in the pan on a wire rack for 10–15 minutes, then remove it from the pan and finish cooling on the rack before slicing.

Tips and Notes

Use very ripe bananas for the best flavor and natural sweetness—they should have brown spots or be mostly brown.
If you prefer a less sweet loaf, reduce the sugar by 2–3 tablespoons. You can also swap part of the sugar for maple syrup, but reduce the liquid slightly if you do.
For extra texture, fold in ½ cup of dairy-free chocolate chips or toasted seeds, if nut-free; be mindful of allergies and avoid nuts if necessary.
Test doneness by inserting a toothpick into the center. If it comes out with batter, continue baking in 5-minute increments.
If the top browns too quickly, tent the loaf with foil during the last 10–15 minutes of baking.

Storage

Store sliced banana bread in an airtight container at room temperature for up to 3 days. Refrigerate for up to one week. For longer storage, wrap tightly and freeze for up to 3 months—thaw slices at room temperature or warm gently in the oven.

Variations and Serving Ideas

Stir in ½ cup of dairy-free chocolate chips or chopped dried fruit for a sweeter loaf.
Add a teaspoon of lemon or orange zest to brighten the flavor.
Serve slices warm with a spread of dairy-free butter or a smear of nut-free seed butter for extra richness.
Make muffins instead of a loaf: reduce baking time to 18–22 minutes at 350°F and check for doneness with a toothpick.