Gluten Free Banana Bread

This gluten free banana bread recipe is moist, tender, and filled with spiced banana flavor. It's everything banana bread should be, gluten-free or not!

Gluten free banana bread

I’ve gotten so many requests for a gluten free banana bread recipe over the years, and I couldn’t be more excited to share this one with you! Tasting this gluten free banana bread, you’d never guess that it wasn’t made with wheat flour. It’s moist, tender, and filled with spiced banana flavor. In fact, if I did a side-by-side comparison with my regular Healthy Banana Bread, I wouldn’t be able to choose a favorite!

We’re getting some sunshine in Chicago today, but for the last week, it’s been cool and rainy. I love starting gray, chilly mornings like these with a thick slice of this gluten free banana bread for breakfast. Served with a coffee or a steaming cup of matcha, it’s the perfect sweet-but-not-too-sweet treat to cozy up with on an early fall day. Happy baking!

Gluten free banana bread recipe ingredients

Gluten Free Banana Bread Recipe Ingredients

Here’s what you’ll need to make this easy gluten free banana bread recipe:

  • Bananas, of course! They make this bread nice and moist, and they fill it with sweet banana flavor.
  • Bob’s Red Mill Gluten Free All-Purpose Baking Flour – I don’t bake with gluten-free flour blends often, so I polled readers to see what their favorites were. Bob’s All-Purpose blend was the clear winner. It contains simple, pronounceable ingredients (no xanthum gum here!), and it’s totally dairy-free. If you prefer a different flour blend for gluten-free baking, feel free to try it in this recipe. However, I can only guarantee the results with Bob’s Gluten Free All-Purpose Flour.
  • Almond flour – Almond flour is one of my go-to baking ingredients, whether I’m making a gluten-free recipe or not. Like in my blueberry muffins, pumpkin bars, and regular banana bread, it gives this loaf an amazing moist texture.
  • Baking powder and baking soda – To make it nice and puffy!
  • Eggs – They add moisture and richness and help the bread rise.
  • Coconut sugar or regular sugar – Coconut sugar sweetens this recipe naturally and adds extra depth of flavor, but if you don’t have it, don’t worry! Regular sugar works here too.
  • Almond milk and extra-virgin olive oil – They add moisture and richness.
  • Cinnamon, nutmeg, and vanilla extract – For warm depth of flavor.
  • Walnuts – Who doesn’t love bananas + walnuts?? They give this gluten free banana bread a delicious nutty crunch.
  • And sea salt – To make all the flavors pop!

Find the complete recipe with measurements below.

Hand whisking wet ingredients in a glass bowl

How to Make Gluten Free Banana Bread

Ready to bake? Here’s what you need to do:

Start with the oven. Preheat the oven to 350°. While it starts to heat up, line a 9×5 inch loaf pan with parchment paper, and lightly grease the short sides of the pan where the parchment isn’t touching.

Then, whisk together the wet ingredients. Combine the mashed bananas, sugar, oil, almond milk, eggs, and vanilla in a large bowl, and whisk until smooth.

Hands pouring bowl of dry ingredients into bowl of wet ingredients

In a separate bowl, mix up the dry ingredients. Whisk together the gf flour, almond flour, baking soda and powder, spices, and salt.

Hands mixing wet ingredients and dry ingredients

Next, pour the dry ingredients into the bowl of wet ingredients. Stir until just combined – careful not to overmix! Gently fold in the walnuts right at the end.

Gluten free banana bread recipe batter in a mixing bowl

Finally, bake! Pour the batter into the prepared loaf pan, and scatter more walnuts on top. I also like to add a sprinkle of whole rolled oats at this stage. Transfer the pan to the oven and bake for 42 to 48 minutes, or until a toothpick inserted into the center comes out mostly clean.

Gluten free banana bread in a loaf pan

Gluten Free Banana Bread Recipe Tips

  • Buy the bananas ahead of time. The mashed bananas add key moisture and sweetness to this recipe, so make sure to use ripe bananas here. Maybe I just have bad luck, but whenever I head to the store with a banana bread craving, the bananas there are always green. If you can, plan to make this recipe in advance. Buy the bananas ahead of time, and don’t bake until they’re brown and spotty.
  • Let it cool a little before you eat. It’ll be tempting to devour this gluten free banana bread as soon as it comes out of the oven, but try to hold off for 15 minutes or so before you eat. Quick breads like banana bread, pumpkin bread, and zucchini bread tend to be really tender (and hot) right when they come out of the oven. Allowing the bread to cool will improve both its texture and flavor, so trust me, the wait is worth it!
  • Freeze the extras. In our house, a loaf of this gluten free banana bread never lasts long. But if you happen to have leftovers, store them in the fridge for up to 3 days. I also like to freeze individual slices for quick breakfasts and snacks down the road. Pack them in an airtight container or freezer bag, and freeze them for up to 2 months.
  • Change it up. I love to make my gluten free banana bread with walnuts, but feel free to get creative with the mix-ins. Replace the walnuts with dried cranberries or cherries, chocolate chips, or chopped pecans or almonds. Alternatively, skip the mix-ins entirely!

Sliced gluten free banana bread

More Favorite Gluten Free Recipes

If you love this gluten free banana bread recipe, try one of these gluten-free treats next:

Gluten Free Banana Bread

rate this recipe:
5 from 28 votes
Prep Time: 10 mins
Cook Time: 45 mins
Serves 8
This gluten free banana bread is super moist, easy to make, and packed with banana flavor! For the best results, make this recipe with Bob's Gluten Free All-Purpose Baking Flour.


  • 2 very ripe bananas, mashed (1 cup)
  • ½ cup coconut sugar or regular sugar
  • cup extra-virgin olive oil, more for brushing
  • ¼ cup almond milk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • cups Bob’s Red Mill Gluten Free All-Purpose Baking Flour
  • ½ cup almond flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon sea salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ cup chopped walnuts, plus 2 tablespoons for topping
  • tablespoons rolled oats, for topping


  • Preheat the oven to 350°F. Line a 9x5-inch loaf pan with parchment paper and lightly grease the short sides of the pan where parchment isn’t touching.
  • In a large bowl, combine the mashed bananas with the sugar, oil, milk, eggs, and vanilla and whisk until combined.
  • In a medium bowl, combine the flours, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • Add the dry ingredients to the bowl with the wet ingredients and stir until just combined, then fold in the walnuts.
  • Pour into the prepared pan and sprinkle with the chopped walnuts and oats.
  • Bake for 42 to 48 minutes, or until a toothpick inserted in the middle comes out mostly clean.


Leave a comment:

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Rate this recipe (after making it)

  1. Nichi

    5 stars
    This is my new go to banana bread recipe! I used Cup4Cup Wholesome Flour and almond meal instead of almond flour. Pecans in addition to walnuts with a touch of ginger added also.

    • Jeanine Donofrio

      I’m so glad you loved it!

  2. Chloe

    Thanks sharing this article and help us information about the gluten banana bread

  3. jam

    Thanks sharing this article and help us information about the

  4. jack

    This is really good idea and good information and use full such a good recipe about the banana bread thanks sharing this article

  5. Charley

    Hey – Made this recipe over the Easter weekend and it was absolutely delicious. One of the better GF recipe I’ve come across. Thank you so much for sharing this. Going to try it as a carrot loaf at some point!

    • Jeanine Donofrio

      I’m so glad you loved it!

  6. Tracy

    5 stars
    Love it. I have been eating gluten free for 10 years now and this was the easiest and best ever!!

  7. Renee

    I had a comment about your comment about “no Xanthum gum” in the flour. I thought you needed it to get your baked goods to rise? Is this not correct?
    Thank you

    • Jeanine Donofrio

      Hi Renee, not necessarily, these worked well without it. The eggs and baking powder (and banana) allow it to rise.

  8. Sharon

    5 stars
    Great recipe thank you! Really like that it’s a combo of GF flour blend and almond flour — makes for a lovely texture. Used Bob’s Red Mill 1:1 blend with xantham gum, because so many GF recipes call for it. Didn’t need it here but it worked just fine. Will be making again…and again.

    • Jeanine Donofrio

      Hi Sharon, I’m so glad you enjoyed it!

  9. P Marie

    5 stars
    Made these today. Used Good Measures gluten free flour 2 cups in place of flour, used Whole earth Baking Blend sweetener 1/4 cup in place of the 1/2 sugar in recipe. Added 1/2 cup chocolate mini chips.
    Turned out absolutely amazing.
    Left off the oats on top, just used chopped walnuts.

  10. Batbara

    Thank you thank you! This is by far the best banana bread!

  11. Jinny

    5 stars
    What a great article I really love this article as this article contains a healthy bread and i thought this is the favourite recipe for every one.. Specially children love this bread in breakfast..
    Thanks for sharing this article..

  12. Chaz

    5 stars
    This was really good. My second time making it I doubled the coconut sugar (it was really unsweetened with half a cup) and reduced the salt to a quarter tsp (I use a fine grain salt which is probably why 1 tsp was way too salty). I also added some mini chocolate chips and it was probably the best banana bread I’ve made. Thanks for this recipe!!

  13. Christine

    5 stars
    This bread is amazing!! I have made other gluten free and dairy free breads that have been a flop but this is the real deal. I followed the recipe exactly besides using coconut oil for the olive oil because that’s what I had. I tend to try to make “less refined” baked goods and my husband commented that he was so happy that I just made “real” banana bread. He was shocked to find out it was gluten free and didn’t have refined sugar.

  14. Nicole

    Hi, I do not have almond flour. Should I increase baking flour to 2 cups? Thanks!

  15. Christina

    5 stars
    Turn out really good, I put coconut flour instead almond and skipped the milk and still turned out amazing… with some pecans inside

  16. Mallory

    5 stars
    I’ve been making this once a week with blueberry + walnuts and I’m trying one with chocolate chips tonight. Thanks for posting! It’s an instant family favorite!

  17. Lee from

    Gorgeous photos!!

  18. Paul

    I have been looking for gluten-free bread’s recipes for a long time now. This one is the best that I have made so far. Thanks a lot for sharing!!

  19. judy

    Hey, Jeanine ~ does the flax egg trick work with this one?

    • Jeanine Donofrio

      Hi Judy, I haven’t tried it with flax, but I did make a vegan & gluten free version of this recipe using Bob’s GF flour in place of the whole wheat flour:

      It’s a little more crumbly than the version with eggs, but still super delicious. Hope that helps!

  20. Sara

    Hi! I would love to make this, but I don’t own a loaf pan. Do you think it would work in a 9×2 inch round cake pan? Or as cupcakes?
    Thank you,

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.