Make perfectly moist, absolutely delicious Gluten-Free Banana Bread with this incredibly EASY recipe. All simple ingredients, no mixer, and just one bowl! It’s sure to become your go-to gluten-free Banana Bread recipe!
This post contains affiliate links. This means, if you click a link and make a purchase, I may earn a small commission at NO extra cost to you. I only recommend products I use and love. Thank you for your support! <3
The BEST Gluten-Free Banana Bread Recipe
Despite my popular Simple and Delicious Banana Bread Recipe, I’ve never been a big fan of banana bread… until now. This simple, moist, delicious gluten-free banana bread is ADDICTIVE.
I cannot just have one slice. I’ve even made it multiple times in one week. It has the most amazing, soft texture. The flavor is the perfect amount of sweet and banana. The bread stays moist for days! It’s seriously the best.
It’s also INCREDIBLY easy to make. Everything can be thrown in one bowl. There’s no need for a mixer. It’s convenient, resourceful, tasty, and simple.
You may also like –
The BEST Gluten-Free Lemon Blueberry Muffins
The BEST Gluten-Free Chocolate Chip Cookies – Easy, Chewy, and Soft
How to Make the Best Gluten-Free Banana Bread
Bananas are obviously key. The more brown and mushy, the better.
For the Gluten-Free Banana Bread pictured in this post, my bananas weren’t as ripe as I usually like to use. They did fall off the stems on their own and start to unpeel, which is why I was forced to use them. BUT, they were still fairly yellow and slightly firm.
This made it more difficult to completely mash up the bananas. You can see some banana pieces in the bread. This worked really well though. And the flavor was still incredible.
I usually recommend waiting for overripe bananas because they are sweeter. The banana taste is also more prominent. This recipe works well with overripe, brown, mushy bananas AND slightly overripe, yellow with brown spots, soft bananas.
I LOVE to use Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour. This isn’t a sponsored post. I’m just obsessed.
It’s so so soft. It’s not gritty like other Gluten-Free flours. It also doesn’t leave a weird aftertaste.
Another bonus? It already has Xanthan Gum in it! There’s no need to worry about those extra details.
A lot of gluten-free recipes require a LONG, complicated (and expensive) list of ingredients. It can be overwhelming. Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour changes that. It makes gluten-free baking simple.
There are other gluten-free flour blends to choose from. With this recipe, please use one that already includes xanthan gum.
For a limited time, this 40-page Printable Planner Bundle (to help organize every area of your life) is available at a special discount price.
Please sign up for the Love Mischka Mailing List below to receive updates and other special offers.
Loaf Pan Size
I used to think there wasn’t much of a difference between a 8.5” x 4.5” loaf pan and a 9” x 5” one. But, there is! I recently read the 1/2” difference in each dimension translates to a 15% decrease in capacity.
Choosing the wrong-sized loaf pan can cause a recipe to fail.
This Gluten-Free Banana Bread recipe uses a 8.5” x 4.5” loaf pan, like this Stainless Steel one with Silicone Handles.
I double the recipe when I use a 9” x 5” loaf pan, like this Ceramic Coated Non-Stick one. If you’re using a 9″ x 5″ pan, I recommend doubling the recipe as well.
Ingredients for the BEST Gluten-Free Banana Bread
- 1.5 cups Gluten-Free 1-to-1 Baking Flour, like Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
- 3 Overripe Bananas
- 1/3 cup Melted Butter
- 1 Egg
- 1 tsp. Vanilla Extract
- 2/3 cup Brown Sugar
- 1 tsp. Baking Soda
- 1/2 tsp. Cinnamon
- Preheat the oven to 350 degrees F.
- Prepare the loaf pan with butter, oil, or even Pam spray.
- In a mixing bowl, cream together the melted butter and brown sugar.
- Add the bananas. Mash them then mix into the creamed butter and sugar mixture.
- Add the egg and vanilla extract. Stir.
- Mix in the baking soda, cinnamon, and gluten-free 1-to-1 baking flour.
- Pour the batter into the prepared pan.
- Bake for about 40-45 minutes. Oven times vary! Please check your bread with a wooden toothpick. (Insert the toothpick into the middle of the bread. If it comes out clean, it’s done. If not, it needs to bake longer.)
- Remove from the oven and let cool. For clean slices, please allow the bread to cool completely.