This one-bowl gluten-free banana bread recipe will be the best you've ever had. Super moist with no refined sugars and a dairy-free option, this healthy and delicious loaf is sure to be a hit!
This best ever gluten-free banana bread recipe is the only one you'll ever need! It is quick and easy to make in just one bowl, and it is also healthier for you as it contains no refined sugars and can easily be made dairy-free.
This recipe is heavily inspired by my family friend Michelle's famous banana bread recipe. It has been a staple in our house for over a decade! It was always the perfect combination of moist, flavourful, simple, and easy.
Once I went gluten-free (nearly 3 years ago - wow!) I tried so many "gluten-free" banana bread recipes and nothing could compare! They were always too dry, not flavourful enough, or a weird texture...
Insert my allergy-approved recreation of Michelle's banana bread recipe - the BEST gluten-free banana bread ever! Not only is it easy to prepare in one bowl with minimal ingredients, it is everything you remember a good banana bread to be: soft, moist, flavourful, and delicious! Not to mention healthy and food-allergy safe.
Want to learn how to make my secret weapon of banana breads? Keep on reading to find out...
I love this gluten free banana bread recipe for how simple it is. Just 9 ingredients that are mainly fridge or pantry staples, and all are very easily accessible - no funky ingredients here.
- Ripe bananas: It is super important that your bananas are as dark and ripe as possible. Not only are these the sweetest the bananas get, but they will also mash easily and make for the perfect loaf texture. If you're impatient like me and only have bright yellow bananas sitting around, here's a tip to quickly ripen them:
Tip: Preheat the oven to 300°F. Place bananas lying down on a baking sheet (in the peel! You don't have to do anything to them). Bake for 20-30 minutes. They will turn black and begin to smell sweet. When done, let them cool for a few minutes, remove from the peel, and mash to use in the recipe!
- Maple syrup: I love to use maple syrup wherever I can in baking. While the original recipe called for granulated white sugar, I prefer the taste and feel of using maple syrup. Since it is less refined, I find I feel slightly lighter after eating this loaf. It also helps with the super moist texture.
- Applesauce: Another amazing healthy substitution! Instead of oil, use applesauce in your next baking project. Unsweetened applesauce lends a serving of fruit and moisture to this banana bread.
- Sour cream: Did I mention this gluten free banana bread is moist? Sour cream gives an edge of a tangy flavour, helps react to leaven the bread, and again, adds moistness. I like to use a lactose free sour cream. I have also tried it with a dairy-free sour cream and it worked well.
- Eggs: 2 eggs are required to give this banana bread some air. I have tried this recipe with flax eggs before and it worked pretty well, although my body did not like the amount of flax I ate. If you try it let me know!
Flax eggs and a sour cream substitution would be all you need to make this a vegan banana bread.
- Gluten-free all-purpose flour: My go-to flour for baking is the Bob's Red Mill 1:1 Gluten-Free All Purpose Baking Flour. It's the one in the blue package. It has not failed me! It gives great texture to this banana bread.
- Baking powder & baking soda: As this batter contains a lot of liquid, it needs the help of both leaveners to rise. And rise well it does!
- Salt: To ever so slightly balance out the sweetness. This loaf is not overly sweet but just the perfect amount!
How to make the best gluten-free banana bread
I absolutely love how easy this recipe is. One bowl, in the oven, then wait. There is very minimal hands-on work here.
Begin by preheating the oven while whisking the wet ingredients in a large bowl. Then add the dry ingredients right into the same bowl and stir them together on top. Take a rubber spatula and gently fold the wet and dry together.
Grease a 9x5" loaf pan with coconut oil and pour the batter in. Use your spatula to smooth the top. Bake for approximately 65 minutes until a toothpick inserted in the loaf comes out clean.
Let the banana bread cool for 5 minutes in the pan before flipping out onto a wire rack to cool completely. And I mean completely! The texture will not be the same if you don't. The loaf must cool on the rack for at least 2-3 hours.
In fact, this banana bread is actually best served the next day. Once completely cooled, store the loaf in an airtight container (or plastic wrap) overnight. I know it's hard to resist, but storing the bread overnight will help to lock in the moisture and secure the soft and spongey texture. Slice into 8-10 pieces and continue to store airtight at room temperature for up to 3 days.
This gluten free banana bread is absolutely the best you'll ever have! It is soft, moist, healthy, and delicious – not to mention gluten free and easily dairy-free or vegan.
Have you made my best ever gluten free banana bread? Be sure to leave a comment telling me how much you loved it, and tag me on instagram @livglutenfree! I hope you enjoy as much as I do!
More Gluten-Free Snacks
Best Ever Gluten-Free Banana Bread (Super Moist!)
- 3 very ripe bananas mashed
- ⅔ cup maple syrup
- ¼ cup unsweetened applesauce
- ½ cup sour cream can use a lactose or dairy-free option if required
- 2 eggs beaten
- 2 cups gluten-free all purpose flour I use Bobs Red Mill 1:1 Gluten-Free Baking Flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Preheat the oven to 325°F.
- In a large mixing bowl, whisk together the mashed bananas, maple syrup, applesauce, sour cream, and eggs.
- Add the flour, baking powder, baking soda, and salt to the same bowl. Lightly mix the dry ingredients together on top, then use a rubber spatula to gently fold everything together.
- Grease a 9x5" loaf pan with coconut oil. Pour the batter in and use your spatula to smooth the top.
- Bake for approximately 65 minutes, until a skewer inserted into the middle of the loaf comes out clean.
- Remove from the oven when done, and allow to cool in the pan for 5 minutes before turning out onto a wire rack to cool completely (approximately 2-3 hours). It is quite important for the texture that you do not cut into the banana bread while it's warm.
- The bread is best served the next day. After 2-3 hours when fully cool, place the loaf in an airtight container or cover with plastic wrap or tin foil. Store at room temperature overnight. The taste and texture is optimal the next day. Can be stored like this at room temperature for up to 3 days. Enjoy!