Dessert

Gluten-Free Banana Bread Recipe

ByHailey Reed December 13, 2025December 13, 2025

Introduction

This Gluten Free Banana Bread is moist, fluffy, and packed with warm spices. It’s a delicious, allergy-friendly twist on a classic favorite that’s perfect for breakfast or a snack.

The image shows a freshly baked loaf of bread inside a silver metal bread pan on a white marbled surface. The bread has a golden brown crust with darker spots where ingredients like nuts or dried fruits are visible. The top of the bread is slightly cracked and has a rough texture, showing it just came out of the oven. The bread pan is placed on a metal rack, which is part of the oven setup. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups Gluten-Free All-Purpose Flour
4 teaspoons Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 teaspoon Pumpkin Pie Spice
5 Bananas
3/4 cup Coconut Sugar
2/3 cup Coconut Oil
2 teaspoons Pure Vanilla Extract
Nonstick Cooking Spray (as needed)

Instructions

Step 1: Preheat the oven to 350°F (180°C).
Step 2: In a small bowl, whisk together gluten-free all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
Step 3: Place the bananas in the bowl of a stand mixer fitted with the wire whisk attachment and whisk on medium-high speed until completely mashed.
Step 4: Add coconut sugar, coconut oil, and vanilla extract to the bananas. Mix on medium-high speed for 1-2 minutes until smooth and well combined.
Step 5: Gradually add the dry ingredients to the mixer and mix on medium-high speed for about 1 minute. Stop to scrape down the sides of the bowl if necessary.
Step 6: Spray a 9×5-inch loaf pan with nonstick cooking spray. Pour the batter into the pan, filling it about two-thirds full.
Step 7: Bake for 45 to 60 minutes, or until a tester inserted in the center comes out mostly clean. If the top browns too quickly, tent with aluminum foil.
Step 8: Remove the loaf from the oven and immediately turn it out onto a cooling rack. Do not leave it in the pan to cool.
Step 9: Let the bread cool completely before slicing. It should be light, moist, and soft.

Tips & Variations

Use very ripe bananas for the sweetest, most flavorful bread.
Substitute coconut sugar with brown sugar or maple syrup if preferred.
Add chopped nuts or dairy-free chocolate chips for extra texture and flavor.
If you don’t have a stand mixer, mashed bananas can be mixed by hand with a whisk or fork.

Storage

Store banana bread tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze wrapped banana bread for up to 3 months. Thaw at room temperature and reheat slices gently in a toaster or microwave.

How to Serve

The image shows a freshly baked bread loaf in a silver metal baking pan, placed on a wire rack inside an oven. The bread has a golden-brown crust with small dark spots, possibly from chocolate chips or raisins, and a slightly cracked surface revealing a soft inside. The metal pan has straight vertical ridges on its sides. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten-free flour?

Yes, you can substitute all-purpose flour if gluten is not an issue for you. The bread may have a slightly different texture but will still be delicious.

How do I know when the banana bread is done?

Insert a toothpick or cake tester into the center. It should come out mostly clean with a few moist crumbs. The bread will be slightly moist inside but not wet.