Struggling to find the best gluten-free banana bread without a dense, gummy crumb, sunken middle, or lackluster flavor put me on fruitless search. This easy, one bowl recipe uses the best GF baking tricks, but simple enough for even a newbie to pull off, into a tried and true homemade quick bread, made with oil for bonus moist crumb, is dairy-free, and can be loaded with nuts, chocolate chips, or dried fruits. 

bread slices falling down on a wooden cutting board.

Want to Save This Recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get affordable and easy gluten-free recipes delivered each week!

Gluten-Free Banana Loaf To End All Searches (Seriously.)

Gluten free banana bread recipes have been getting it wrong. Don’t be fooled into thinking you can just swap out an all purpose gluten-free flour into a traditional, homemade recipe and be good. Honestly? You will be good-ish. It will get you a perfectly edible homemade loaf.

But we can do waaaayyyyy better. And it’s not hard.

Once I figured out some easy GF baking tricks to turn this incredibly moist, fluffy gluten-free zucchini bread into a 5-star success story, I figured why wouldn’t these hacks work wonders with a moist, from-scratch banana bread?

Actually, moisture isn’t the problem. Overripe bananas and oil take care of that hurdle. BUT, you do have to make sure when making perfected gluten-free bread recipes they have the right balance of dry to wet ingredients. Overdoing it on liquid results in a dense, gummy crumb. Too much flour turns into a dry, crumbly texture.

The real obstacle is getting a GF banana bread to bake up with a nice domed top, one that doesn’t sink and fall once you pull it from the oven. I used a trick borrowed from this moist and yummy gluten-free apple bread – just let the batter sit for 15 minutes before popping into a lower 325℉ oven.

The extra rest time let’s all the moisture soak up into the starches, making them nice and plump. A lower oven extends the baking time so it has a gentle rise, plus extra time for liquids to evaporate. Is any of this hard? Heck no.

Watch This Recipe

Let’s Make This Together!

This easy quick bread can be whipped up in one bowl with no special equipment required. If you don’t have a potato masher to mash bananas, just use a fork.  

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Banana bread ingredients…the right way

Run from gluten-free banana bread recipes that just tell you how many bananas to add. The size of a large banana versus small can be 50 grams. If it calls for 3 bananas, you can over or under the mashed banana amount by almost a cup!

That is why it’s best to go by at least volume, but I include grams to be even more precise. Then you know you are starting with the amount best suited to the dry ingredient ratio.

So mash your bananas first, measure or weigh them, and transfer into a large mixing bowl along with the eggs, oil, and brown sugar. Whisk it really good to combine.

all the liquid ingredients with bananas being whisked together.

Almost there and bonus tips

Now just stir in the dry ingredients, making sure the flour is well mixed in. You really can’t overdo it with mixing because there’s no gluten to toughen up.

This is also a good time to add any mix-ins. I added some ideas and amounts in the recipe card, but chocolate chips are never a bad idea, along with nuts, coconut, raisins, butterscotch chips (ready label for GF). I could really go on and on…

Pour it in an 8X4-inch loaf pan (best size for this batter amount, otherwise you won’t get a nice domed top) and then just let it sit for 15 minutes. Easy enough step, but this really ups your homemade banana bread game. The starches soak up the liquid, softening and hydrating them, and builds out the bread structure so it doesn’t sink.

Then bake in a 325℉ oven for kind of a loooonnng time, 55-65 minutes. It has a low gentle bake to keep in all that moisture. Make sure the middle is really set before pulling from the oven. It should be firm to the touch.

a mixing bowl with the flour being stirred in.
a sliced loaf with it cut open and facing the camera.

Other Things You’re Going To Ask Me…

Hey, I’m here for it all. If I don’t cover it here, jump in the comments below. I love answering questions. Seriously. I’m nerdy like that. 🤓

Can I double this recipe? Yes. But, if you bake by grams the weights don’t automatically double if you use the recipe slider, so you’ll have to pull out the calculator. Just divide the batter between two loaf pans.

What’s the best way to store or freeze? The best way to store it is freezing it. 🤷‍♀️ If you aren’t enjoying the whole loaf the day it’s made, I recommend cooling it completely, wrapping and freezing. If it’s unsliced you can leave it loosely covered with foil after it cools completely and it will be fine the next day.

I don’t have a 8X4 loaf pan. Can I use something else? Yes, but to fill out the loaf pan and have a nice domed shape, use an 8X4 loaf pan. A 9X5-inch pan can be used, but check about 10 minutes sooner. It will also have a flatter top.

But why did my bread sink in the middle? My best guess is a different GF flour was used than the recommended one. You can use a different blend, and it will still have a great taste and texture, but unfortunately the blends don’t have an universal combo of starches so they all absorb moisture differently.

How Do I Really Know When The Bread Is Done?

Try not underbake or the loaf will fall in the middle. With gluten free baking it is always better to error on the side of slightly over baking. 

Quick breads are harder to tell when they are done because they often look set and golden on top, but the interior is underbaked. If there isn’t enough time for the liquids to evaporate, you will end up with a dense, gummy or deflated loaf.

Insert a long skewer or knife in the middle to double check if it’s cooked through and not wet in the center. A small toothpick can be deceiving because it doesn’t go down far enough.

overhead shot of baked loaf, unsliced.

Save this recipe to your pinterest board!

Pin Now, Bake Later!

Let’s be friends on Pinterest! I’m always sharing great recipes!

Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa

bread slices falling down on a wooden cutting board.
4.55 stars (20 ratings)

Moist Gluten-Free Banana Bread (Never Gummy, Sunken!)

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 12
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Struggling to find the best gluten-free banana bread without a dense, gummy crumb, sunken middle, or lackluster flavor put me on fruitless search. This easy, one bowl recipe uses the best GF baking tricks, but simple enough for even a newbie to pull off, into a tried and true homemade quick bread, made with oil for bonus moist crumb, is dairy-free, and can be loaded with nuts, chocolate chips, or dried fruits. 
Print Pin Rate Remove Ads

Ingredients
 

Equipment

Instructions
 

  • Preheat the oven to 325ºF. Grease a 8X4 inch loaf pan. Line the bottom with a piece of cut-to-size wax paper or parchment paper. Spray paper and set aside.
  • In a large bowl whisk together mashed bananas, eggs, brown sugar, oil, and vanilla.
    1 ½ cups mashed ripe bananas, 2 large eggs, ¾ cup packed brown sugar, ½ cup oil, 2 teaspoons vanilla extract
  • Add flour, baking powder, baking soda, and salt. Stir until well combined, and no flour pockets remain. Pour into the prepared loaf pan and spread evenly. Sprinkle on optional turbinado sugar on top, if using.
    1 ¾ cup gluten free all purpose flour, 1 ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, 1 tablespoon (optional) turbinado sugar
  • Let it rest for 15 minutes for the liquids to full absorb so you have nice fluffy crumb without a sunken middle. Bake for 55 minutes to 1 hour 5 minutes, or until a long skewer or knife inserted in the middle comes out clean, middle is set, or internal temperature measures about 190°F.
  • Cool in pan for 10 minutes. Run a knife around the edges and turn onto a wire rack to cool completely.

Notes

Optional Mix-Ins
  • Chocolate chips – 1 cup 
  • Chopped walnuts, almonds, or pecans – 1/2 cup
  • Dried cranberries – 1 cup
  • Shredded coconut – 1/2 cup
  • Butterscotch chips – 1 cup (read label to make sure they are gluten free)
  • Creamy peanut butter – 1/2 cup
  • Cinnamon – 1 teaspoon
  • Nutmeg – 1/2 teaspoon
 
Calories: 236kcal, Carbohydrates: 33g, Protein: 3g, Fat: 11g, Saturated Fat: 1g, Cholesterol: 27mg, Sodium: 109mg, Potassium: 180mg, Fiber: 3g, Sugar: 17g, Vitamin A: 58IU, Vitamin C: 2mg, Calcium: 50mg, Iron: 1mg
Did you make this recipe?Please leave a star rating and review below. It helps others when searching for recipes and I LOVE feedback!