Banana bread has always felt like one of those comforting home bakes that never goes out of style. Over the years, I’ve baked it for lazy Sunday breakfasts, school tiffins, and last-minute tea-time treats. But when we started baking more gluten-free at home, I had to get this classic just right—soft, moist, and so full of banana flavor you’d never guess it was gluten-free.
This recipe is the one I keep coming back to. It’s simple enough for busy days but feels special, too. No mixer needed, minimal cleanup, and done in under an hour. And best of all, it’s reliable. You’ll get a lovely golden loaf every time.
What You’ll Need for This Banana Bread
Here’s my usual lineup when I make this bread. I’ve included a few personal notes from my kitchen so you can tweak it to what you have.
- Gluten-Free Flour: I use an all-in-one gluten-free blend with xanthan gum mixed in. This swap is the easiest way to get a soft, even crumb without experimenting with multiple flours. I keep a big jar of it on hand for cakes, muffins, even pancakes.
- Bananas: Go for the ripest ones you can find—black-spotted is perfect. The sugar concentrates as they ripen, giving you natural sweetness. Sometimes I freeze overripe bananas and thaw them for baking days.
- Butter: I love the richness good butter gives, but I’ve made this with avocado oil and even melted coconut oil when baking for dairy-free friends. It’s a forgiving recipe that still turns out delicious.
- Sugar: I use ½ cup of granulated sugar because the bananas are sweet enough on their own. If I want more depth, I switch to light brown sugar—it adds a subtle caramel vibe.
- Eggs, Milk, Vanilla: Classic baking staples for richness and moisture. Any milk works here—even almond or oat milk if you want it dairy-free.
My Favorite Mix-Ins
Banana bread is such a blank canvas. Over the years, I’ve made dozens of variations depending on what was in the pantry. A few favorites:
- Chocolate chips for the classic bakery-style loaf my niece loves.
- Chopped walnuts or pecans for a bit of crunch.
- Blueberries or strawberries for bursts of fruit.
- A swirl of brown sugar and cinnamon for a coffee-cake vibe.
- Toasted coconut flakes for a tropical twist.
If you want to experiment, start with ½ cup of add-ins—it’s just enough to make each slice interesting without overwhelming the batter.
How I Make This Banana Bread at Home
- Preheat the Oven
I set my oven to 350°F (175°C). Meanwhile, I lightly grease my trusty 9×5-inch loaf pan with butter or oil. Sometimes I even line it with parchment if I’m feeling fancy or giving it away. - Mix Dry Ingredients
In one bowl, I whisk together the gluten-free flour, baking soda, baking powder, and salt. I find that mixing the dry stuff first helps avoid lumps later. - Cream Butter and Sugar
In another bowl, I beat the softened butter and sugar together with a wooden spoon. No mixer needed. I’m all for shortcuts that save on washing up. - Add Wet Ingredients
I stir in the eggs, milk, vanilla, and those beautifully mashed ripe bananas. Don’t overthink it—just blend until it’s all nicely combined. - Combine and Add Extras
I gently fold in the dry mixture. This is when I stir in any chocolate chips, nuts, or fruit if I’m adding them. The key is not to overmix. - Bake
I pour the batter into my prepared pan, smoothing the top a bit. Then it goes into the oven for 50–55 minutes. I usually check around the 50-minute mark with a toothpick. - Cool and Slice
Once done, I let it sit in the pan for about 15 minutes (hardest part!), then turn it onto a wire rack. It needs another 30 minutes or so before slicing—though sometimes I can’t resist sneaking a warm end piece.
A Little Tip from My Kitchen
If you don’t have super-ripe bananas on hand, don’t worry. I pop them in the oven at 300°F for about 20 minutes. They turn beautifully soft and sweet—perfect for mashing into batter. I’ve saved many banana bread cravings this way.
Common Questions I Get About This Recipe
Can I Make This Dairy-Free?
Absolutely. I’ve done it many times. Just swap the butter for oil or shortening and use a plant-based milk like almond or oat. The texture stays just as lovely.
How Do I Know It’s Baked Through?
I go old-school and use a toothpick in the center—it should come out clean or with a few crumbs. Or if you’re precise, an instant-read thermometer should read around 200°F in the center.
What Gluten-Free Flour Works Best?
Any all-purpose gluten-free flour blend with xanthan gum is great. I like having one I trust in the pantry so I don’t have to fiddle with separate flours or gums every time I want to bake.
Storing and Enjoying Leftovers
Banana bread never lasts long here, but when it does, I wrap it tightly and keep it on the counter for 2–3 days. If it’s warm where you are, pop it in the fridge to avoid spoilage. It also freezes beautifully—I slice it first and wrap individual pieces so I can thaw a slice whenever I want.
Final Thoughts
Banana bread is one of those simple pleasures I think everyone should have a good recipe for. This one has been a staple in my kitchen for years now, and it’s the first one I share with friends looking for gluten-free bakes that don’t feel like compromises.
If you try it, let me know how you like to make it your own. Happy baking!
Also try these Gluten Free recipe:-
Gluten-Free Banana Bread
Moist, tender, and bursting with sweet banana flavor, this gluten-free banana bread is everything you crave in a classic loaf—just without the gluten.
Ingredients
- 4–5 very ripe bananas, mashed (about 1½ cups)
- ½ cup unsalted butter, softened (1 stick)
- ½ cup granulated sugar
- 2 large eggs
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- 2 cups gluten-free all-purpose flour (such as Bob’s Red Mill)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chocolate chips or your favorite mix-in
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×5-inch loaf pan. Set aside.
- In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, and salt.
- In a large bowl, cream the softened butter and sugar together until smooth. Add the eggs, milk, vanilla, and mashed bananas. Mix until well blended.
- Gradually stir the dry ingredients into the wet ingredients, mixing just until combined. Be careful not to overmix.
- Fold in chocolate chips or your favorite add-ins.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely—at least another 30 minutes—before slicing.
- Enjoy warm or at room temperature!
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 619Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 52mgSodium 209mgCarbohydrates 130gFiber 13gSugar 67gProtein 8g
Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.
