This gluten-free banana bread recipe yields a super moist, flavorful and not at all gummy loaf that is sure to please even gluten-eaters! It’s also dairy-free with a vegan option.
I wasn’t going to post again before Easter but apparently, a ton of people are baking banana bread at the moment and I just happened to have had this banana bread recipe ready to go for a while. So I figured it was time to post!
I can’t believe how many years it’s taken me to get up a gluten-free version of my first ever recipe, this whole wheat banana bread. I posted this spelt banana bread recipe over on Food Doodles this week should you prefer spelt.
It just took me a while to find the right flour blend. The one I usually use resulted in a denser loaf than I’d like. So I ordered some flours from the US to try out another blend I like that uses white rice flour, tapioca starch, potato starch and xanthan gum.
So this gluten-free banana bread isn’t one of my healthier recipes but it tastes like traditional banana bread and has a perfect texture so I can live with that. Every now and then. ;)
I think gluten-free bread recipes, even quick breads, are so difficult to get right. This is actually the first I’m ever posting! So you can be rest assured that I took my time to make it as perfect as possible.
I mentioned having to order some of the flour from the US because whenever I use the tapioca flour / starch I buy here, none of the recipes I try online work. And I mean recipes that have great reviews! So obviously I’m the one with the issue and not the recipes.
I’ve read that the tapioca flour / starch you can find at Asian food shops can give you different results but the kind I buy is expensive, organic stuff from a mill. So I don’t think it matters where it comes from. They can just vary a lot.
By the way, if you live outside of the US, I have a tip for you. iHerb might have some amazing shipping deals to your country. Up until about 2 weeks ago (it changed due to the current situation), I could order whatever I wanted from there to Germany and if it was 40 to about 130 euros, I didn’t pay anything for shipping. I prepaid customs and it came right to my door. Right now they have up a message saying that the free shipping option is gone for the moment but will hopefully return once things are back to normal!
For people who say I should buy local, I do! But when 90% of my readers are in the US, I need my recipes to use flours that work the same as they do in the US. I’m obsessed with exactness.
But on to this gluten-free banana bread!
It’s every bit as delicious as the whole wheat version, which is just as tasty as if making it with all-purpose flour.
It is a little denser than some banana bread recipes, but we all loved it. And take a look at the video! It’s not at all gummy, which is often a problem for gluten-free bread recipes.
I hesitantly tried a vegan version, assuming there was no way it’d work, but I was happy to have been proven wrong! It worked great. It’s a tiny bit denser than the egg version but we all gobbled it up happily.
For another gluten-free banana recipe, try these gluten-free banana pancakes. We make them weekly and the reviewers love them, too!
And that’s pretty much all I have. I see now that my banana recipes are kind of lacking. Any requests?!
Substitution questions about this gluten-free banana bread recipe?
- Can I use a different type of flour or a flour blend?
I’ve tried this recipe with a gluten-free baking blend (Bob’s Red Mill 1:1, which has worked in almost everything I’ve tried it in) and it didn’t work as well as the blend of flours I’ve listed below. You can experiment with other gluten-free flour blends that are meant as a 1:1 sub for all-purpose flour (you’d use 1 1/2 cups and omit the xanthan gum, assuming that’s already in your mix) but I don’t recommend it as I’m pretty sure the result will be gummy and too dense.
- Can I use something instead of brown or coconut sugar?
Granulated sugar or raw sugar would work but I think it tastes better with the more flavorful sugars.
- Can I use something other than eggs / chia eggs?
Those are the only two egg subs I’ve tried. I’m hesitant to recommend flax eggs or any sub I haven’t tried in this recipe because it’s already so super moist and perfectly dense, that I’m worried that other subs might send it over the edge.
- Can I use something other than honey or maple syrup?
I think any liquid sweetener that you’d use in place of either of those would work.
- What can I use in place of the bananas?
It might seem like a funny question but someone’s sure to ask! I must simply recommend finding a non-banana bread recipe if you don’t like bananas. :)
Gluten-free Banana Bread (vegan option)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 8-12 slices
- 1 cup (140 grams) white rice flour
- 1/3 cup (52 grams) potato starch
- 2 tablespoons + 2 teaspoons (20 grams) tapioca flour
- 1/2 teaspoon xanthan gum
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 cup (100 grams) brown sugar (coconut sugar also works)
- 2 large (50 grams each, out of shell) eggs or chia eggs for vegan1
- 1/4 cup (80 grams) honey or (60 ml) maple syrup for vegan
- 3 tablespoons oil (I used olive oil)
- 1 teaspoon vanilla
- 4 medium (480 grams without the peel) overripe bananas, mashed
- Preheat the oven to 350 °F (175 °C). Place a piece of parchment paper in a 9"x5" loaf pan.
- In a medium-sized bowl, whisk together white rice flour, potato starch, tapioca flour, xanthan gum, baking soda, baking powder, salt, cinnamon and sugar.
- In another medium-sized bowl, lightly beat the eggs. Add honey, oil, vanilla and mashed bananas.
- Add the wet mix to the dry mix, but just until combined.
- Pour into the prepared pan.
- Bake for 45 minutes or until a toothpick inserted in the middle comes out clean.
- Remove to a rack to cool for 15 minutes before turning out onto the rack to cool completely. Store in an airtight container for up to 5 days.