Gluten-Free Banana Bread — One Bowl, No Mixer

This moist and tender gluten-free banana bread, bursting with sweet banana flavor and a hint of warm vanilla. Its soft crumb and golden-brown crust make it the perfect comforting treat for any time of day.

Best for using up 3 overripe bananas and baking a weekend loaf to slice through the week.

Prep: 15 min Cook: 60 min Total: 75 min Serves: 10

At a glance: This easy breakfast recipe yields 10 servings in about 1h 15m (15 min prep, 60 min cook). It uses 10 ingredients — including gluten-free all-purpose flour blend, gluten-free baking powder, baking soda — and walks through 5 steps. Updated October 25, 2026. Browse more breakfast recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Banana Bread: When preparing this breakfast recipe, use a flour blend and baking powder labeled gluten-free, and line the loaf pan with parchment rather than a baking spray that contains flour. Slice the cooled loaf on a board kept free of wheat bread crumbs.

Gluten-Free Notes for Gluten-Free Banana Bread: This recipe is designed to be entirely free from gluten-containing grains, utilizing a gluten-free flour blend for a safe and delicious outcome.

Scale Recipe:

servings

Ingredient amounts update automatically

Instructions

1 Preheat your oven to 350°F (175°C) and grease and flour a standard loaf pan with gluten-free flour or line it with parchment paper. In a large bowl, whisk together the gluten-free all-purpose flour blend, gluten-free baking powder, baking soda and salt until well combined. This ensures an even distribution of leavening and seasoning throughout the bread.
2 In a separate medium bowl, mash the ripe bananas until smooth, ensuring no large lumps remain. Add the eggs, milk, melted butter or oil, pure vanilla extract, and granulated sugar to the mashed bananas. Whisk these wet ingredients together until they are thoroughly combined and the mixture is uniform in color and consistency.
3 Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together using a spatula until just combined, being careful not to overmix. A few small streaks of flour are acceptable; overmixing can lead to a tough texture in gluten-free baked goods. The batter should be thick and slightly lumpy.
4 Pour the batter evenly into the prepared loaf pan, smoothing the top with the spatula. Bake in the preheated oven for approximately 55-65 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean and the top is a deep golden brown. Gluten-free batters can sometimes take a little longer to bake through, so check for doneness periodically.
5 Once baked, carefully remove the banana bread from the oven and let it cool in the loaf pan for about 10-15 minutes. Then, invert the loaf onto a wire rack to cool completely before slicing. This cooling process is crucial for the bread to set properly, ensuring a tender crumb. Store any leftovers in an airtight container at room temperature for up to 2 days, or wrap tightly and freeze for longer storage.

Tips & Notes

Use very ripe, heavily spotted bananas for the sweetest, moistest banana bread.
Tent the loaf with foil after 40 minutes if the top is browning faster than the center sets.
Let the bread cool completely before slicing. Gluten-free quick breads can seem gummy while warm.

Common questions

Can I freeze gluten-free banana bread?

Yes. Cool the loaf completely, slice it, and wrap the slices tightly before freezing. Thaw at room temperature or toast a slice straight from frozen.

Which gluten-free flour works in banana bread?

A gluten-free all-purpose blend that already contains xanthan gum. If your blend has no binder, add about 1/2 tsp xanthan gum for this 2-cup loaf.

What cross-contamination risk is specific to Gluten-Free Banana Bread?

Check gluten-free all-purpose flour blend, gluten-free baking powder, baking soda before they go into Gluten-Free Banana Bread. Use a flour blend and baking powder labeled gluten-free, and line the loaf pan with parchment rather than a baking spray that contains flour. Slice the cooled loaf on a board kept free of wheat bread crumbs.

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