Go Back

Gluten-Free Banana Bread

Gluten-free banana bread that bakes into a deeply golden loaf with a tender, moist almond flour crumb. Expect a wetter batter than traditional banana bread, then a clean toothpick and a set crumb after full cooling.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Bananas
  • 3 ripe bananas Mash until smooth; measure after mashing.
Wet ingredients
  • 3 large eggs Use large eggs at room temperature for smoother mixing.
  • 0.25 cup coconut oil or butter Melt and cool slightly so it doesn’t cook the eggs.
  • 3 tbsp honey or maple syrup Choose either; both work for sweetness and browning.
  • 1 tsp vanilla extract Adds warmth and balances banana flavor.
Dry ingredients
  • 2 cup almond flour Use finely ground almond flour for best texture.
  • 2 tbsp tapioca starch or arrowroot Helps bind and prevents a gritty crumb.
  • 1 tsp baking soda Provides lift in gluten-free structure.
  • 0.5 tsp cinnamon Optional warmth; use ground cinnamon.
  • 0.25 tsp salt Balances sweetness.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and prepare the pan
  1. Preheat the oven to 350°F and line a 9x5 loaf pan with parchment paper.
  2. Set the lined loaf pan aside so it’s ready for the batter.
Mix wet ingredients
  1. Whisk mashed bananas, eggs, melted coconut oil or butter, honey or maple syrup, and vanilla extract until smooth.
Combine dry ingredients
  1. Stir in almond flour, tapioca starch or arrowroot, baking soda, cinnamon, and salt until fully combined.
  2. Stop mixing as soon as no dry pockets remain, since gluten-free batters can become dense.
Bake
  1. Pour batter into the prepared pan; it will be wetter than traditional banana bread.
  2. Bake for 55–65 minutes at 350°F until the top is deeply golden and a toothpick comes out clean.
  3. Check at 50 minutes, and if it’s browning too fast, tent loosely with foil to prevent over-browning.
Cool and slice
  1. Cool completely in the pan before slicing, since gluten-free bread needs full cooling time to set.

Notes

For the cleanest slices, cool the loaf at least until fully room temperature, then slice with a serrated knife. Store airtight in the fridge up to 4 days; freeze sliced portions up to 2 months. For a nut-free swap, use a gluten-free seed flour blend in place of almond flour (texture will be slightly softer).