Gluten-Free Banana Bread Recipe

Name: Gluten-Free Banana Bread Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 1 loaf
Ingredients: 3 overripe bananas; 2 cups almond flour; 1/4 cup honey or maple syrup; 3 large eggs; 1/4 cup coconut oil, melted; 1 teaspoon vanilla extract; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon cinnamon; Optional: 1/2 cup chopped nuts or chocolate chips

Highlighted under: Favorite Baking Collection

I absolutely love baking, and there's something so comforting about the aroma of banana bread wafting through my kitchen. This gluten-free banana bread recipe has become my go-to for using up overripe bananas. With its moist texture and rich flavor, it not only satisfies my cravings, but also allows me to enjoy a classic treat without gluten. Whether served for breakfast, as a snack, or dessert, this delightful loaf makes every bite feel indulgent.

Created by

Juliet Ashford

Last updated on 2026-01-06T15:57:34.508Z

When I first tried making gluten-free banana bread, I was skeptical about whether it would have the same texture and taste as the traditional version. To my delight, I discovered that using ripe bananas, almond flour, and a bit of cinnamon creates an incredibly moist and flavorful loaf. I usually let it cool for a few minutes before cutting, which helps the slices hold together better and enhances the flavor.

I often experiment with different add-ins like nuts or chocolate chips, and I’ve found that they elevate the taste even further. The end result is a delightful fusion of flavors that pairs beautifully with a cup of tea or coffee. This recipe is one I cherish and love to share with family and friends!

        Why You Will Love This Recipe
        Deliciously moist and sweet, perfect for any time of day.
Easy to make with simple ingredients you'll already know.
A great way to use up overripe bananas and reduce waste.

      

Understanding the Base Ingredients

The foundation of this gluten-free banana bread is almond flour, which gives it a rich, nutty flavor and a moist texture. Unlike traditional wheat flour, almond flour is high in healthy fats and protein, making your banana bread not only delicious but also more nutritious. If you're unable to find almond flour, finely ground oats or a gluten-free all-purpose flour mix could be a viable substitute, though it may alter the flavor slightly.

Overripe bananas are pivotal in this recipe, as they provide the natural sweetness and moisture that keep the banana bread fluffy. The ideal bananas have a dark, speckled skin; this indicates maximum sweetness. If you don’t have overripe bananas on hand, you can speed up the process by placing them in a preheated oven at 300°F (150°C) for about 15-20 minutes, watching carefully until they turn black.

Mastering the Mixing Process

When combining the wet and dry ingredients, it's crucial not to overmix the batter. Overmixing can lead to a dense loaf instead of a light and airy one. Stir the dry ingredients into the wet mixture until just combined. A few small lumps are okay! This step also allows for the flour to hydrate properly, ensuring each bite remains tender and moist once baked.

Don't forget to taste your batter before baking, especially if you're using unsweetened nut butter or cutting back on sweeteners. You can adjust to your liking with additional honey or maple syrup if needed. I often add a bit more cinnamon for added warmth, which can enhance the overall flavor profile of the banana bread.

Ingredients

Gathering the right ingredients is key to making this gluten-free banana bread a success.

Ingredients

3 overripe bananas
2 cups almond flour
1/4 cup honey or maple syrup
3 large eggs
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
Optional: 1/2 cup chopped nuts or chocolate chips

Make sure to measure the ingredients accurately for the best results!

Instructions

Follow these steps to create your gluten-free banana bread.

Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a loaf pan with coconut oil or line it with parchment paper.

Mash Bananas

In a large mixing bowl, mash the overripe bananas until smooth using a fork or potato masher.

Combine Wet Ingredients

Add the honey (or maple syrup), eggs, melted coconut oil, and vanilla extract to the mashed bananas, mixing until well combined.

Mix Dry Ingredients

In a separate bowl, whisk together the almond flour, baking soda, salt, and cinnamon.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in the nuts or chocolate chips.

Bake

Pour the batter into the prepared loaf pan and smooth out the top. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Let the banana bread cool in the pan for about 10 minutes before transferring it to a wire rack. Allow it to cool completely before slicing.

Enjoy your freshly baked gluten-free banana bread!

Pro Tips

Make sure your bananas are very ripe for the best sweetness and flavor. You can also add a pinch of nutmeg for an extra layer of flavor.

Storing and Freezing Tips

To store your banana bread, wrap it tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to three days. For longer storage, you can freeze individual slices. Simply wrap each slice in plastic wrap, then place them in a freezer-safe bag or container. This way, you can enjoy a piece whenever the craving strikes, thawing it at room temperature or lightly warming it in the microwave.

When you're ready to eat your frozen banana bread, I recommend toasting it slightly, which revives its texture and flavor. If you prefer a treat, adding a spread of almond butter or a drizzle of honey can elevate the leftover slices even further!

Creative Variations

This banana bread is highly adaptable, allowing you to make it your own. For a tropical twist, consider adding shredded coconut and chopped dried pineapple into the mix. Alternatively, you can incorporate spices like nutmeg or ginger for a unique flavor profile. If you're a chocolate lover, you can swap in dark chocolate chips or cacao nibs, which will create a decadent dessert experience.

For a savory version, swap some honey or maple syrup with a dash of sea salt and your favorite herbs, such as rosemary or thyme. This transformation could make for an interesting flavor balance, perfect for pairing with cheese or enjoying on its own as a snack.

Questions About Recipes

→ Can I use other flours instead of almond flour?

This recipe is specifically designed for almond flour, but you could experiment with gluten-free all-purpose flour. Adjust the liquid accordingly.

→ How should I store leftover banana bread?

Store the banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Can I freeze this banana bread?

Yes! Slice the cooled bread and wrap it tightly in plastic wrap, then place it in a freezer bag. It keeps well for up to 3 months.

→ Is this recipe suitable for vegan diets?

To make it vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use maple syrup instead of honey.