Go Back
–+ servings
5 from 1 vote
Print

Gluten-Free Banana Bread

Easy gluten-free banana bread recipe! Dairy-free and delicious!

Course Banana Bread
Cuisine Breakfast, Snack
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 55 minutes
Servings 8
Calories 345 kcal
Author Christine Galvani

Ingredients

  • 1 3/4 cups mashed bananas (approximately 4-5 bananas)
  • 1/2 cup honey (can sub maple syrup)
  • 2 eggs (large eggs)
  • 5 Tablespoons oil (I used coconut oil, but can sub another type of oil).
  • 2 cups gluten-free flour (I use Bob's Red Mills 1:1 GF Flour).(Other gluten-free flours may work as well).
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup pecans, walnuts or chocolate chips (Optional, can leave out).

Instructions

  1. Preheat oven to 350 degrees F. Grease a 9 x 5 loaf pan by using a spray oil or line with parchment paper.

  2. Gather and measure the ingredients.

  3. Mash the bananas into a puree and scoop into a medium-sized mixing bowl.

  4. In another mixing bowl, add the dry ingredients (flour, baking soda, cinnamon, salt) and whisk to combine.

  5. To the mashed bananas, add the wet ingredients and whisk together. (oil, eggs, vanilla)

  6. Pour the wet ingredients into the mixing bowl with the dry ingredients and stir to combine.

  7. Add the chopped pecans, walnuts or chocolate chips if using.

  8. Pour mix into prepared loaf pan and optional: sprinkle the top with some of the nuts or chocolate chips if desired.

  9. Place in preheated oven and bake for 50-60 or until a toothpick inserted comes out clean.

  10. Store in an airtight container for up to several days. Freeze for up to a month. Great toasted with some jam.

Recipe Notes

Baking Tips:

  • Try to start with all the ingredients at room temperature.
  • Use very ripe bananas for the best results.
  • Use Bob's Red Mills Egg Substitute to make vegan.  The texture won't be exactly the same, but very tasty.
  • This recipe makes 3 mini-loaves or one regular loaf.
  • Store in an airtight container in the refrigerator for up to a few days or the freezer for up to a month.
  • Coconut oil or oil of choice works well in this recipe, but can also substitute butter, although it would not be dairy-free.
Nutrition Facts
Gluten-Free Banana Bread
Amount Per Serving
Calories 345 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 1g5%
Cholesterol 41mg14%
Sodium 299mg12%
Potassium 228mg7%
Carbohydrates 51g17%
Fiber 5g20%
Sugar 25g28%
Protein 6g12%
Vitamin A 91IU2%
Vitamin C 4mg5%
Calcium 34mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.