Gluten-Free Banana Bread Ingredients

This is the best banana bread recipe, with simple ingredients, both gluten, and dairy-free, with less than an hour to bake!

Gluten-Free Flour: My favorite gluten-free flour blend to use is Bob's Red Mill 1:1 Gluten-Free Flour. Unlike regular all-purpose flour, gluten-free flour absorbs a lot more moisture so measuring the ingredients is key! For best results, I recommend using a food scale to measure the gluten-free flour in grams.

Gluten-Free Almond Flour: My secret ingredient in most bread recipes is almond flour, which helps moisten the bread.

Yogurt: The yogurt helps keep this bread soft. You can use any kind of plain yogurt including plain greek yogurt or non-dairy milk yogurts such as almond milk, or coconut milk yogurt for a dairy-free/vegan option.

Sugar: Organic white sugar helps sweeten the bread. You could also use brown sugar or coconut sugar for a more rich molasses flavor.

Oil: Using a neutral-tasting oil such as Nutiva’s Butter Flavored Coconut Oil, will help produce the best flavor. You could also use butter or ghee.

Eggs: 2 large eggs will help the bread to rise. You could also try substituting the eggs with ½ cup extra mashed banana, apple sauce, or 2 flax eggs for a vegan option.

Vanilla Extract: Try to use a high-quality vanilla extract for the best results.

Baking Soda: Gives this bread a life.

Baking Powder: Helps the bread rise.

Salt: Helps bring out the sweetness.

Mashed Bananas: Overripe bananas give this bread the best flavor.

How to Make Gluten-Free Banana Bread

This easy gluten-free banana bread recipe and be made in an 8x4 or 9x5 inch pan.

Preheat your oven to 350°. Grease an 8×4 or 9×5 loaf pan and set it aside.

In a medium-sized bowl, whisk together the dry ingredients, then set the bowl aside. In a separate bowl, mash the ripened bananas with a fork. Using a measuring cup, measure one cup's worth of mashed bananas and set them aside.

In a large mixing bowl, add the sugar and oil and mix until combined. At low speed add the eggs, one at a time, then add the yogurt, and vanilla extract. Beat on medium speed until light and creamy.

Slowly pour half of the dry ingredients into the wet ingredients, while continuing to mix. Then add half of the mixed bananas to the mixing bowl. Repeat until all the ingredients are fully incorporated.

Pour batter into the prepared loaf pan and bake for 45-50 minutes or until the center is fully cooked.

Remove the loaf from the oven, and allow the bread to rest in the pan for 10 minutes. Then carefully remove the bread from the pan and transfer it to a wire rack. Allow the bread to completely cool before storing it away.

Wrap bread in an airtight container or aluminum foil to keep moist. Store the banana bread at room temperature for 2 days or in the refrigerator for up to 5 days.

Two slices of gluten-free banana bread stack on each other. The top slice has a bite missing out of it.

Tips for the Best Gluten-Free Banana Bread

Use overly ripened bananas: Buy the bananas at least a week ahead of baking time to allow them to over ripen. If your bananas are not quite ready, you can bake them at 300°F for 20-30 minutes. Once the banana peel starts to turn black, they are ready for use.

Start with room temperature ingredients: The coconut oil or softened butter, depending on what you use, will harden if all of the ingredients are not at room temperature. Have both the yogurt and eggs come to room temperature before starting.

Adjust the flavors to your liking: You can fold in 1 cup of chocolate chips, walnuts, or even add spices like cinnamon, cardamom, or nutmeg.

Freeze leftovers: For any leftovers, you can wrap the entire loaf or slices in plastic wrap and then again in aluminum foil and store the loaf in the refrigerator for up to 2 months.

Can I make muffins or mini loaves? Yes, this recipe can easily be used to make muffins or mini bread loaves. Add the batter to a well-greased muffin pan or mini loaf pan, and adjust the baking time to 25-30 minutes, or until the center of the bread comes out clean with a toothpick.