This easy gluten free banana bread is moist, wholesome, and just as delicious as regular banana bread! Made with simple ingredients, chocolate chips, and all-purpose gluten free flour for a recipe you’ll come back to again and again. Perfect for breakfast or a mid day snack. It’s also dairy free and naturally sweetened with coconut sugar!
The best gluten free banana bread
What is better than the warm aroma of freshly baked banana bread wafting from the kitchen?!
It’s a comforting smell, and a comforting process to bake it from scratch.
This recipe calls for chocolate chips, but if you’re not a fan you can leave them out, or substitute with some chopped nuts.
Overall it’s an incredibly simple recipe made without any dairy – easy to make and a joy to eat. Something to be made with love and shared with family and friends time and again.
To make sure this banana bread stays nice and moist (sometimes 1:1 GF baking flour has a tendency to be drier than traditional flour!), you’ll be using 3 large bananas – enough for 1 1/2 cups worth, and 3 eggs instead of the more common option of 2.
For a couple other yummy GF treats be sure to take a look at our recipes for Naturally Sweetened GF Chocolate Scones, Paleo Maple Pecan Scones, and Dark Chocolate Espresso Chickpea Flour Cookies!
How to make the easiest GF banana bread
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Gluten Free Banana Bread Made with All-Purpose GF Flour
- Total Time: 1 hour and 15 minutes
- Yield: 10 servings 1x
- Diet: Dairy-Free, Gluten Free
Description
This easy gluten free banana bread is moist, wholesome, and just as delicious as regular banana bread! Made with simple ingredients, chocolate chips, and all-purpose gluten free flour for a recipe you’ll come back to again and again. Perfect for breakfast or a mid day snack. It’s also dairy free and naturally sweetened with coconut sugar!
Ingredients
- 3 large ripe bananas, mashed – 1 1/2 cups worth
- 3 eggs, beaten
- 1/3 cup avocado oil or melted and cooled coconut oil
- 1/2 cup coconut sugar or brown sugar
- 2 teaspoons vanilla extract
- 2 cups (296 grams ) gluten free flour blend – I used Bob’s Red Mill 1:1
- 2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup chocolate chips, optional – can substitute with chopped nuts
Instructions
- Preheat oven to 350 degrees.
- Grease a 9×5 loaf pan and line with parchment paper so it hangs over the long edge of the pan. I like to use small binder clips to hold the parchment paper down on each long side of the pan as pictured above. This makes lifting the loaf out of the pan much easier.
- Mix together wet ingredients. Add mashed bananas, beaten eggs, avocado oil, coconut sugar, and vanilla extract to a large bowl and whisk to combine.
- Mix together dry ingredients and combine with wet ingredients. In another bowl whisk together gluten free flour blend, baking soda, kosher salt. Add dry ingredients to wet ingredients and stir to combine. You don’t have to worry about over-mixing with gluten free flour like you do with regular flour, so stir thoroughly until no more spots of dry flour remain. Stir in the chocolate chips or nuts if using.
- Transfer batter to the prepared loaf pan and smooth the top. Add an extra handful of chocolate chips to the top of the loaf if desired.
- Bake for 1 hour to 1 hour and 15 minutes, until a toothpick inserted in the center of the loaf comes out clean.
- Allow to cool for 30-45 minutes before slicing.
Notes
This recipe calls for 3 large ripe bananas, but you’ll want to mash and then measure them to make sure you have enough for 1 1/2 cups. If you’re a bit short you can add applesauce to make up for however much more you need.
If you plan to eat it within a few days there’s no need to refrigerate your banana bread. In fact, refrigerating baked goods can cause them to dry out sooner. This gf / df banana bread can be stored in an air tight container in a cool place on the countertop for 3-4 days. If storing for longer transfer to the refrigerator where it will keep for up to 6 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Oven baked
- Cuisine: American
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