Introduction

Moist, tender, and full of naturally sweet banana flavor, this Gluten-Free Banana Bread is a comforting classic that’s perfect for breakfast, an afternoon snack, or a simple dessert. Made with a blend of gluten-free flours, it has a soft texture and rich homemade taste that everyone can enjoy.

Whether you’re using up overripe bananas or baking a loaf to share with family and friends, this easy recipe comes together with simple pantry ingredients and fills your kitchen with the irresistible aroma of fresh banana bread.

📋 Quick Recipe Facts

Prep Time	15 minutes
Cook Time	65 minutes
Total Time	1 hour 20 minutes
Servings	8-10 slices
Difficulty	Easy
Course	Breakfast, Snack, Dessert
Method	Baking
Diet	Gluten-Free

❤️ Why You’ll Love This Recipe

Soft, moist texture with plenty of banana flavor
Made with a homemade blend of gluten-free flours
A wonderful way to use overripe bananas
Perfect for breakfast, snacks, or dessert
Easy to make with simple pantry ingredients
Freezes beautifully for later enjoyment

🥣 Ingredients

½ cup butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
3 ripe bananas, mashed
¼ cup millet flour
¼ cup chickpea flour
½ cup white rice flour
¼ cup tapioca starch
¾ teaspoon xanthan gum
1 teaspoon baking soda
¼ teaspoon salt

👩‍🍳 Instructions

Preheat your oven to 350°F (175°C). Lightly grease a 9 × 5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs and vanilla extract, mixing until smooth.
Mash the bananas and stir them into the butter mixture until well combined.
Add the millet flour, chickpea flour, white rice flour, tapioca starch, xanthan gum, baking soda, and salt. Stir until no dry ingredients remain and the batter is smooth.
Pour the batter evenly into the prepared loaf pan.
Bake for 65 minutes, or until a toothpick inserted into the center comes out clean.
Allow the banana bread to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely before slicing.

💚 Tips from The Gluten Free Oven

The riper the bananas, the better. Bananas with plenty of brown spots will give your loaf the sweetest flavor and the moistest texture.
Measure your gluten-free flours by spooning them into the measuring cup and leveling them off. This helps prevent a dense loaf.
Oven temperatures can vary. If your loaf is browning too quickly near the end of baking, loosely tent it with aluminum foil while it finishes baking.
For neat slices, allow the loaf to cool completely before cutting. The texture continues to set as it cools.

🌿 Make It Your Own

Fold in ½ cup chopped walnuts or pecans for added crunch.
Stir in ½ cup chocolate chips for a sweeter treat.
Add ½ teaspoon ground cinnamon for extra warmth and flavor.
Sprinkle the top with a little coarse sugar before baking for a lightly crisp crust.
Replace the vanilla extract with maple extract for a slightly different flavor profile.

⭐ Perfect Pairings

Enjoy your Gluen-Free Banana Bread with:

Topped with butter, peanut butter or almond butter
Drizzled with honey
Alongside fresh fruit
With your favorite cup of coffee or tea

Side dishes that go well with this meal

🥄 Kitchen Skills

The Secret to Moist Gluten-Free Banana Bread

The best banana bread starts with very ripe bananas. As bananas ripen, their natural sugars increase, adding sweetness, moisture, and a richer banana flavour to the finished loaf. Look for bananas with plenty of brown spots or even completely brown peels.

When mixing the batter, stir only until the dry ingredients are incorporated. Overmixing can make gluten-free quick breads dense rather than tender. Finally, test for doneness by inserting a toothpick into the centre of the loaf. If it comes out with just a few moist crumbs attached, your banana bread is ready to come out of the oven.