This gluten free banana bread is a one bowl loaf made with really ripe bananas, melted butter, and any gluten free flour that swaps in one-to-one. No specialty blends to mix yourself, no mixer, no fussy technique.
The house smells incredible while it bakes, and it rarely lasts more than a day. Your guests will never know it's gluten free.
I've been making this loaf for years, and it's the recipe I hand to anyone who tells me they've given up on gluten free baking. Readers have made it as muffins, in mini loaf pans, with walnuts, with blueberries, and with dairy-free swaps, and it holds up every single time.
The chocolate chips are optional. I almost always add them, but plenty of readers leave them out or use walnuts instead, and the loaf is just as good either way. Without them you taste more banana, which some people prefer.
There's no real magic to baking gluten free banana bread. The most important decision is what type of flour to use.
Why readers love this recipe
"Just so you know, I kind of hate you! Our friends are gluten free and love banana bread. This is the best gluten free banana bread I've ever eaten! I couldn't stop eating it! (That's why I kind of hate you.)"
- Patty ★★★★★
This Gluten-Free Banana Bread is easily made in one bowl by mashing ripe bananas and mixing wet and dry ingredients. Make sure you mash those bananas really well. Oh, and the house smells AMAZING while it cooks.
I've doubled this recipe and made two big loaves, and I've also made super-moist Gluten-Free Chocolate Chip Banana Muffins from it. Pop those babies in the freezer for an extra sweet treat next week.
Ingredients for Gluten Free Chocolate Chip Banana Bread
- Bob's Red Mill 1 to 1 Gluten Free Flour: This is my go-to blend because it swaps in one-to-one with no fuss, and nobody at my table can tell the difference. You could also sub out ½ cup of this flour for ½ cup of almond flour to add more protein and a bit more structure. If your blend doesn't already have xanthan gum, you can add ¼ teaspoon, though readers have successfully made this both ways. Use the spoon and level method so you don't pack in too much.
- Salt: Salt is what makes all the other flavors work together, and without it your bread tastes flat no matter how good your bananas are. If you only have salted butter on hand, just leave this out entirely.
- Baking Soda: This is what makes the loaf nice and fluffy instead of dense and gummy, which is the thing everyone worries about with gluten free baking. Make sure yours is fresh, because old baking soda loses its lift and you'll wonder why your bread never rose.
- White Sugar: Plain white sugar keeps the banana flavor front and center, but you can absolutely substitute coconut sugar or brown sugar. Brown sugar will give you a slightly deeper, more caramel-y loaf, and one reader browned the butter and swapped in a couple tablespoons of brown sugar with great results.
- Unsalted Butter: Melted butter gives this bread its rich, tender crumb, but let it cool before it goes in, or you'll scramble your eggs. For a dairy-free version, melted coconut oil, vegetable oil, canola oil, or vegan butter all work in equal amounts.
- Large Eggs: Room-temperature eggs blend into the batter more evenly, so pull them out about 30 minutes ahead, or set them in a bowl of warm water for 5 minutes if you forget. Readers who bake vegan have had good luck using flax eggs here.
- Pure Vanilla Extract: Go with pure vanilla extract rather than imitation because it really does come through in a simple recipe like this one. A splash of cinnamon alongside it is lovely if you want a cozier fall version.
- Overripe Bananas: This is the ingredient that makes the whole thing so moist, so wait until your bananas are covered in brown spots and almost too soft to slice. Mash them really well with a fork so there are no chunks hiding in the batter. Since banana sizes vary widely, measuring about 1 ¼ cups of mashed bananas is the most reliable way to go.
- Chocolate Chunks or Chips (optional): I use Enjoy Life Chocolate Chunks because they're allergy-friendly and they melt into real pockets of chocolate instead of staying in hard little bits. Save a small handful to scatter over the top before it goes in the oven. Leave them out entirely for a plain loaf, or swap in fresh blueberries, peanut butter chips, or chopped walnuts.
How to Make Gluten Free Chocolate Chip Banana Bread...
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 5 inch loaf pan with cooking spray.
- It's so simple: just whisk together all dry ingredients in a large bowl.
- In a small bowl, mix all wet ingredients, then pour them into the bowl with the dry ingredients.
- Add the chocolate chips and stir. You can also use blueberries, peanut butter chips, or white chocolate chips. Get creative!
- Mix well and pour into the prepared loaf pan that has been sprayed with cooking spray.
- Cook on the center rack of the oven until a toothpick inserted in the center comes out clean.
- Let cool on a wire rack completely before cutting.
Tips for Gluten Free Banana Bread
Flour choice
I have tried just about every gluten free flour on the market, and years ago I was mixing my own blends at home. I'm so happy there are so many great options at the grocery store these days.
I've had the most success with Bob's Red Mill 1 to 1 Gluten Free Baking Flour, King Arthur Gluten Free Measure for Measure Flour, and Pillsbury Best Gluten Free All Purpose Flour Blend. In most recipes, these work as an exact one-to-one replacement, though you do have to test them out. I can assure you that in this recipe, they work. Readers have also had great results with Namaste Perfect Flour Blend and Doves Farm in the UK, so don't stress if your grocery store carries a different brand.
How to measure gluten free flour
Measure gluten free flour the same way you would regular flour. I like the spoon-and-level method, where you fill the measuring cup with a spoon, then run a butter knife across the top to level it off. Scooping straight from the bag packs in too much flour, which is one of the most common reasons a gluten free loaf turns out dry or dense.
Baking times
Baking times for gluten free recipes are the same as they'd be for a regular loaf. Put an inexpensive thermometer in your oven now and then to check that it's actually heating to temperature. Almost every underbaked loaf readers write to me about turns out to be an oven running cool.
Bake on the center rack
I bake everything on the center rack, even if that means doing cookies and muffins in two batches. We all know that cookies on the top and bottom racks just don't turn out the same, and a loaf of banana bread is no different - the center rack gives you even heat so the middle sets before the outside gets too dark.
Gluten Free Banana Bread FAQs
You can substitute the melted butter for melted coconut oil or vegetable or canola oil. To melt your coconut oil, just put it in the microwave in 10-second increments and take it out when it is still slightly solid but slightly melted.
Nine times out of ten times, this is an oven temperature issue, and it's worth putting an inexpensive oven thermometer inside to check. Mine runs hot, and I know plenty of readers whose ovens run cool. If your loaf is browning fast on the outside but staying raw in the center, drop the temperature to 325 degrees and give it a little more time. Thawed frozen bananas will also add a lot of moisture and extend your bake time, so drain them well before mashing.
Readers ask me all the time how gluten free flour stacks up against white flour, and the honest answer is that it's a wash. As I like to say, dessert is dessert. This recipe is for anyone avoiding gluten, not anyone counting calories.
Sure. The loaf bakes exactly the same without them and the time doesn't change. Susan skipped the chocolate and used pecans instead, and Sherri Ann adds walnuts to the batter and more on top. Without chocolate you'll taste more banana, which is the whole point for some people.
Most 1-to-1 blends already have it. If yours doesn't list it, you can add one quarter teaspoon, though readers have made this both ways with good results.
To make muffins: Line a standard muffin tin and fill about ⅔ full. Bake at 350 degrees for 18-22 minutes, or until a toothpick inserted in the center comes out clean. This makes about 12 muffins.
To make mini loaves: Bake at 350 degrees for 25-30 minutes.
This will keep for several days wrapped in plastic wrap. I like to keep mine in the fridge.
Top Tip
Got Leftover Bananas?
So many options for leftover bananas. We like dicing ours into coins and freezing them for future smoothies. Or you could get fancy and make Chocolate Peanut Butter Banana Popsicles or Banana Bliss Balls.
If your bananas aren't quite ripe enough to bake with yet, leave them on the counter in a paper bag with an apple, and they'll get there in a day or two. In a real pinch, you can roast unpeeled bananas at 300 degrees for about 15 minutes until the skins turn black and glossy - they won't be quite as sweet as truly overripe ones, but they'll work.
And if you have more bananas than you know what to do with, peel them, freeze them whole in a zip-top bag, and you'll have banana bread on standby all winter. Just thaw and drain off the extra liquid before mashing, or your loaf will take forever to bake through. Here's my full guide to freezing bananas.
Reader Variations
One of my favorite things about this recipe is how many of you have made it your own. Here are some of the swaps readers have tried and loved.
Greek yogurt instead of butter. Gabby swapped in full-fat Greek yogurt for the melted butter and said it worked miraculously. I couldn't believe it, but I love that it worked.
Applesauce instead of butter. Jules has made this half a dozen times using applesauce in place of the butter, and says her gluten-eating family devours it, picky husband included.
Browned butter. Kim has been making this recipe for five years and recently started browning the butter, then adding a couple tablespoons of brown sugar and slightly reducing the white sugar. She called it next-level flavor, and I have to agree.
Walnuts or pecans. Sherri Ann adds walnuts to the batter and sprinkles more on top with the chocolate chips. Susan skipped the chocolate entirely and used pecans instead. Both sound wonderful.
Vegan version. Jen makes this with vegan butter and flax eggs in place of the regular eggs and says it comes out amazing every time.
Different flour blends. Carolynn used Namaste Perfect Flour Blend; Sharon used all-tapioca flour in mini loaf tins; and readers in the UK have had luck with Doves Farm. This recipe is forgiving with flour, which is one of the reasons I love it.
Protein powder and maple syrup. Kate added a scoop of protein powder and ¼ cup of maple syrup. If you want a slightly more filling slice, that's a great place to start.
Have you made this recipe your own? Leave a comment and let me know - I love hearing what works.
If you're new to cooking without gluten, my gluten free guide for beginners covers what to stock and what to skip.
I've also written about the pros and cons of a gluten free diet if you're still deciding whether it's right for you.
And if you want a full week mapped out, start with my gluten free diet meal plan.
Gluten Free Banana Bread
Ingredients
- 1 ½ cup Bob's Red Mill Gluten Free 1 to 1 Flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup sugar
- ½ cup unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon vanilla
- 3 ripe bananas, mashed
- ½ cup chocolate chips or chunks, optional
Instructions
- Preheat oven to 350 degrees. Spray a loaf pan with cooking spray.
- Whisk all dry ingredients in a large bowl.1 ½ cup Bob's Red Mill Gluten Free 1 to 1 Flour, 1 tsp baking soda, ½ tsp salt, ¾ cup sugar
- In another bowl mix all wet ingredients together. Make sure butter has cooled before adding it.½ cup unsalted butter, melted and cooled, 2 large eggs, 1 tsp vanilla, 3 ripe bananas, mashed, ½ cup chocolate chips or chunks, optional
- Make a well in the center of the dry ingredients and add the wet ingredients in. Mix until combined.
- Pour into prepared baking pan and top with more chocolate chunks. Bake for about 40-50 minutes or until a toothpick inserted into center comes out clean. Let cool before slicing.
Notes
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
Karen Kelly
Karen Kelly is a nationally syndicated food and travel writer, founder of Seasonal Cravings, and co-founder of The Roam Report. She develops approachable seasonal recipes and covers travel and lifestyle trends. Her work has appeared in numerous media outlets, including Yahoo, Taste of Home, Apple News, NBC, FOX, and other national and regional publications.
Traci | Vanilla And Bean says
Ohhh yesss... schmeared with peanut butter FTW! Banana bread is right up there with mac & cheese, pot pie and pizza as far as comfort food goes. This looks fabulous Karen and packed with so much goodness!
SharonT says
Delicious!! I made it this evening. Best banana bread ever! I did have a little problem with the recipe though as it made more than one large loaf pan's worth of batter. I scooped the extra out of the large pan and into two small loaf pans. The large pan needed about 6 minutes longer baking time than the others.
Mary Bostow says
Hi. I tried this recipe and it was amazing!! Making it again today.🤗🤗Thanks and keep the recipes coming.👍
Danielle says
I love banana bread! It's one of my favorite baked goods to gift to others, so I love that I can now make it gluten-free as well!
Kelly Anthony says
This will be perfect for our weekly bible study get togethers. I'm always looking for delicious gluten free breads to make for my GF friends!
Veena Azmanov says
Gluten free, so healthy. Combo of Banana and Chocolate Chips makes it so delicious and tasty. So moist and amazing.Love it.
Katie says
What a perfect use for the bananas on my counter 🙂 The chocolate chips add just the right amount of sweet!
Em says
Not sure what went wrong but this took over an hour to bake through. I did use thawed frozen bananas and the texture was very soft.
But it is delicious and no one would ever suspect this delicious bread was gun-free! Next time I will use fresh bananas.
Karen Kelly says
Yes, I'm sure that had something to do with the thawed bananas bc they would put off a lot more moisture than regular ones. Glad you liked it!
Starr Keith says
Im making mine now and used fresh bananas and it’s been over an hour and is still not cooked fully through… not sure what I did wrong 🙁
Karen Kelly says
Not sure why it's cooking slow for you. Is it possible your oven temperature is off? Hope it worked!
Haley says
Would bobs red mill all purpose baking flour work? Or do you have to have the 1 in 1?
Karen Kelly says
Yes I think that would work well. I have used that many times. I haven't tried it in this specific recipe but I think it will be fine.
Patty says
Just so you know, I kind of hate you! Our friends are gluten free and love banana bread. I found this recipe and in all honesty, this is the best gluten free banana bread I've ever eaten! I couldn't stop eating it! (That's why I kind of hate you) 😃
Karen Kelly says
Wow, you had me scared there for a second. I am so glad you liked it! Thanks for taking the time to leave a review!
Patty says
I thought I'd keep yout in your toes. 😁 Sorry if it scared you.
Patty says
Nice typos.... 😟. I'm sure you understood my gibberish.....
Sophia says
Is there no milk needed?
Karen Kelly says
No, no milk in this recipe.
Rick Jonie says
Thank you for sharing this article! I am definitely going to try and make it but would including some post-workout powder ruin the recipe? I want a nice post-workout treat, but don't want it to taste bad.
Karen Kelly says
You might be able to put a tbsp or so of protein powder but I haven't tried it so I can't say for sure.
Jill D. says
Delicious!!!!!!
Karen Kelly says
So glad to hear it!!
Brandi says
Will make again for sure! Delicious ❤️
Karen Kelly says
Aw thanks for letting me know! So glad you liked it!
Charlotte says
I’m very excited to try this but I can’t get hold of the flour you have used, in the U.K. Can I just substitute it for a regular GF flour like Doves? Would I keep the quantity the same? Thanks.
Karen Kelly says
Yes, I think you can try using the same amount of your brand of flour. I have had other readers do this with success. Let me know how it goes!
Nyia says
Hi! Can the butter needed for this recipe be replaced with vegan butter, coconut oil, or olive oil? If so, should I use the same measurements?
Karen Kelly says
Hi Nyia, I think you could just replace butter with the same amount of vegan butter with no problem. I haven't tried it but it should work. Let me know how it goes!
Nicole says
Making them as muffins now, but cannot find how long to cook them! Do you have an estimated cook time for muffins?
Karen Kelly says
Hi Nicole, the cooking time is 40 minutes for bread but you might want to try 30 for muffins then check with a toothpick. Not sure why the cooking time isn't showing up for you! Send me photo and I'll share on Instagram and tag you!
Sharon says
Amazing recipe...I made this with Tapioca flour (1.5 C) and I used mini loaf tins (x4) and used a toaster oven. It turned out with an amazing texture almost chewy...totally yummy. I think I needed less time to bake because of this change... maybe 35 min total... but you'd just want to check in on them. My family totally approved. This is a keeper recipe
Karen Kelly says
Sharon, these are great ideas! I haven't tried it with tapioca flour or a toaster oven. Thanks so much for letting us know!
Sherri Ann says
This is now my go to banana bread recipe. I've tried lots of GF banana bread recipes but could never get it right. This one is just perfect. I've made it three times now. I love it, and my non-GF hubby loves it too. I put walnuts in it and add walnuts to the top along with the chocolate chips. It's so delicious!
Karen Kelly says
Thanks so much for letting me know how it worked for you!
Cynthia Prairie says
Love this recipe. The Banana Chocolate Loaf recipe was easy and came out delicious!
Karen Kelly says
Thanks so much for letting me know!
Cathy says
Made this for the first time today. We baked it for 50 minutes but the outside got really brown and the inside was still rather under cooked.The better cooked portions tasted great. Any ideas how to get it to cook through.
Karen Kelly says
Cathy I'm sorry to hear you had trouble. This recipe has been tested hundreds of times and photos are reviews uploaded on Pinterest so I know it works. I'm thinking maybe your oven temperature is a bit off. I know mine is! I would try it at a lower temperature so it doesn't get as brown on the outside but can back through in the middle.
Carolynn says
Made this recipe using my Namaste Perfect Flour Blend. Added a 1/2 cup of ground walnuts with dark chocolate chips. Made 6 Mimi loaves-baking for 25-30 minutes. They turned out perfect! And so yummy!
Karen Kelly says
Carolynn, I love hearing about this recipe working with other brands of flour. Thanks so much for letting us know!
Gabby lewis says
This banana bread is amazing! I swapped out the butter for full fat Greek yogurt and it worked miraculously! I also added chopped walnuts for an added crunch! Definitely a keeper!
Karen Kelly says
Gabby I can't believe the yogurt worked! I need to add that to the notes. Thanks so much for letting me know.
Ashley says
This recipe was SO good! My fiancé couldn’t even tell it was gluten free. We ate the whole loaf in a few days.
Karen Kelly says
Thanks so much for letting me know! If you are comfortable with it, could you please leave me a rating. That helps me so much.
Jules says
I’ve now made this recipe half a dozen times! So good! Today we made it into assorted sized muffins. I sub applesauce in for butter and my gluten eating family loves them, especially my picky hubby. I’m gf and so thankful for this yummy never fail recipe!
Karen Kelly says
Yay! I am so happy to hear that and I agree that no one knows it's gluten free!
Sarah says
Tasty and easy! I converted these to muffins and changed baking time to 19 minutes.
Karen Kelly says
Great thanks for letting me know this recipe works for muffins!
Kara says
Can I use salted butter?
Karen Kelly says
Yes just leave out the additional salt.
Lisa says
Really delicious, I love any recipe that uses a healthy number of bananas! I made several changes: I used 1 cup GF flour, 1/4 cup almond flour, 1/4 cup hemp seeds, and 1/4 cup unsweetened coconut. I also used coconut oil instead of butter, and only 1/4 cup brown sugar. It was plenty sweet. Baked perfectly at 45 minutes. Thank you!
Allie says
Does the GF flour used need to contain xantham gum? I have King Arthur GF all- purpose flour that does not contain xanthan gum (I have no idea what that is but it seemed to make a difference in other recipes). Thank you!!!
Karen Kelly says
I have had readers use that flour and it works. Good luck!
Kate says
In the oven as I type. It smells & tastes amazing. I added a scoop of protein powder & 1/4 cup of maple syrup. Thanks for the recipe!
Karen Kelly says
Thank you for the tips!
Pamela says
Karen, OMG! This is the BEST Banana Bread recipe ever. Gluten or Non-Gluten. My husband tried it (who does not have to avoid gluten) and said, "No way this is gluten free!" Yes, way! Thank you. I'm your newest fan. Love you site. Love your vibe. Thank you for sharing your wisdom and talent. Pamela 😉
Melissa says
Do you think I could use Coconut Flour? If so, same amount?
Karen Kelly says
Sorry I don't think that would work. I don't have good luck using coconut flour alone but you could add it in with some other gluten free flour blend.
Lina Nardone says
Excellent! I used Bob's Red Mill Flour and I baked it in an 8" x 8" pan. Frozen bananas and thawed and drained them a bit.
Walnuts, raisins and delish ! Thanks !
Karen Kelly says
So glad to hear it! Thanks for all the tips!
Emily says
Beat GF banana bread I’ve made yet! Even non GF husband agrees! Definitely keeping this one in the archive. Love that it’s ingredients you have on hand, not crazy mixtures of specialty flours.
Karen Kelly says
So glad to hear that!!
Susan Myers says
This is absolutely the best ever banana bread that I have ever tasted, let alone made! I made this for my son who has celiac disease. No one would ever know that this is Gluten Free, and guaranteed to blow anyone away, when they try it! Thanks again for posting this recipe!
Karen Kelly says
Wow, thanks for the glowing review!
Chrisy says
Easy and delicious! This is moist and didn't taste gritty.
Karen Kelly says
Great so glad it worked well for you!
Sarah Syra says
My boyfriend is celiac and this is the only banana bread he'll eat😂🙌 this recipe is so amazing and it's delectable every time. I made a loaf today with a chocolate swirl on top and some added cinnamon and but et in the batter and it's to-die-for! I wish I could attach a picture. Thanks a bunch
Karen Kelly says
That's so great to hear! Thanks for letting us know.
ABrooks says
family loves this recipe - even the ones that dislike most gluten free stuff!
Karen Kelly says
Yay that's so great to hear!
Emily H. says
This was great, thank you! I made it with the chocolate chips you suggested. If I use blueberries instead, do the ingredients need to be adjusted to account for the berries' higher moisture content?
Karen Kelly says
I think it would work with fresh blueberries but I haven't tried it. Let us know how it works!
Katie says
Love this recipe, it's my go to banana bread, I just add some xanthan gum ♥️
Karen Kelly says
Thanks for letting me know!
Cindy says
My favourite recipe !!
Karen Kelly says
Really!? That's so great. I make it all the time too!
Amanda Wren-Grimwood says
I love this version of banana bread and I honestly couldn't taste the difference with the gluten free flour. So moist and delicious.
Anjali says
I made this banana bread for my family for breakfast today, and no one could tell it was gluten free! It turned out super moist, light, and perfectly sweet. We loved it!
Ann says
I'm always looking for gluten-free options for my friends. thanks this looks delicious!
Karen Kelly says
This makes me so happy. Thanks for letting me know, it's my favorite recipe!
Toni says
This is such a perfect banana bread recipe! Everyone at my house loved it!
Sisley says
So delicious and I can't wait to make it again
Hagar says
Hi! I only have self rising gf flour, will that also work?
Karen Kelly says
Hi, I haven't tried that but I see now reason why it wouldn't work. It doesn't usually contain baking soda so I would still add that. Would you mind letting me know if it works? It helps my readers! Thanks
Emily G. says
Came out PERFECT! So delicious 😋 I always prefer GF banana bread over regular.
Karen Kelly says
So glad to hear it! Thanks for letting me know.
Susan says
Delicious! I substituted pecans for the chocolate, just because I love baked pecans. I will also make it with chocolate.
Karen Kelly says
So glad you liked it!
personal recipe book says
Your Gluten Free Banana Bread recipe is fantastic! The detailed tips, like using Bob's Red Mill 1-to-1 flour and storage suggestions, are super helpful. I also love the versatility of adding chocolate chips or switching to blueberries. Thanks for sharing such a clear and thoughtful guide – can’t wait to try this at home
Kim says
I’ve been making your recipe for 5 years now, it’s perfect. But today, I tried browning the butter, then taking it off the burner and added about 2 tablespoons of brown sugar. I then reduced the regular sugar, slightly. It was amazing. Next level of flavor. However I want to stress I’ve been making it your way for 5 years and it’s truly perfect!
Melissa says
This was the absolute BEST banana bread I have ever made, gluten or no gluten! It is super moist with a crunchy top. I cooked mine for 42 minutes and it was perfect.
Karen Kelly says
Yay! I am so glad you liked it. We make it all the time at my house.
n/a says
Could you consider including a measurement of at least the banana, as banana sizes vary so much. Thanks.
Cash says
The best ever!!!! Sooooo good!
Jen says
This is the best recipe I've ever had. I do change a couple things because I'm vegan, so I use vegan butter and flax seed for the eggs. But it is so amazing.