At the beginning of each week I try to make a big batch of muffins or a loaf or two of bread, to help with busy mornings. My boys love muffins: chocolate chip is #1. Followed by pumpkin, then banana. But sometimes making a loaf of banana bread or zucchini bread is so comforting, in it’s rustic charm. I try to keep to wholesome ingredients and no refined sugar, especially since these become our grab-n-go breakfast items throughout the week. But again you’d never know it, since the finished product is full of flavor and the texture is perfection! This recipe is also a favorite for our daily tea times in the summer with my boys. Sometimes we will have scones or zucchini bread, or just a kid-friendly charcuterie board. But a fan favorite is this gluten free banana bread.

This gluten-free banana bread recipe is made with basic ingredients and is of the most simple recipes, while being full of flavor and maintaining a beautiful texture. For this recipe I have used 1 to 1 Arrowhead Mills Gluten Free Flour Blend (if I buy a store bought blend, I will always buy this one. I love that it is organic). I have also used oat flour, but I will say the end texture is a bit more heavy, while still being so so moist! My go to flour blend is my own all purpose gluten free flour blend that you can find here! It can be used in any of my recipes that don’t require yeast – though it does not have a binder. Sometimes I will add guar gum to recipes, but sometimes the natural ingredients like eggs or psyllium husk, don’t require the aid of a binder.

This gluten-free banana bread is a wholesome, naturally sweetened loaf made with ripe bananas, coconut sugar, and a gluten-free flour blend. It’s moist, tender, and full of rich banana flavor, with optional cinnamon and toasted nuts for extra depth. The recipe is simple and customizable, using pantry staples and offering dairy-free and nut-free options. It bakes in about an hour and works beautifully for breakfast, snacks, or lunchboxes.

Read on for my favorite banana bread recipe! (this post may contain affiliate links from which I earn a small commission)

Why You’ll Love This Recipe

?? Naturally Moist and Tender

Ripe bananas and melted butter create a soft, moist crumb—no one will guess it’s gluten-free.

?? Foolproof Texture

With the right gluten-free flour blend and binder, you get the perfect rise and structure—no gumminess, no graininess.

?? Deep, Rich Flavor

Coconut sugar adds a subtle caramel note that balances the bananas beautifully, and optional cinnamon brings warmth and depth.

?? Simple Ingredients

No specialty items required—you likely have everything in your pantry already. Such an easy recipe that yields a healthy banana bread.

?? Customizable

Add chocolate chips, swap in dairy-free butter, toss in dried fruit, or swirl in peanut butter—this is a great base recipe to make your own.

?? Great for Any Time of Day

It works for breakfast, snack, dessert, or even packed in lunchboxes—freezes well, too!

?? Family-Approved & Allergy-Friendly

It’s gluten-free and can easily be adapted to be dairy-free and nut-free—perfect for mixed-diet households.

?? Refined Sugar Free

You can enjoy this treat with breakfast or for an afternoon snack and not feel bas about it since there is no refined sugar!

Ingredient List:

2 cups mashed ripe bananas
(about 4–5 medium bananas; the riper, the better—lots of brown spots for best sweetness and moisture)
8 tablespoons melted butter
(1 stick; use salted or unsalted and add salt accordingly—can substitute with coconut oil or dairy-free butter for a DF version like vegetable oil or avocado oil)
2 large eggs
(room temperature for better emulsification; can sub with flax eggs for egg-free option)
3/4 cup coconut sugar
(adds a deep, caramel-like sweetness; substitute with brown sugar, cane sugar or maple sugar if preferred. You could also substitute with 2/3 brown sugar and 1/2 white sugar)
1 teaspoon pure vanilla extract
(adds warm depth and flavor)
2 cups all-purpose gluten-free flour blend (my favorite is Arrowhead Mills 1 to 1 Blend)
(make sure it contains xanthan gum or guar gum; if not, see note below – you can use gluten-free oat flour if desired.)
1 tablespoon baking powder
(check that it’s labeled gluten-free; helps with rise and light texture)
1 teaspoon baking soda
(balances acidity from bananas and improves browning)
1 teaspoon salt
(enhances flavor; reduce slightly if using salted butter)
1 teaspoon guar gum (optional)
(omit if your flour blend already includes a binder like xanthan or guar gum)
1 teaspoon ground cinnamon (optional)
(for a warm spice note—can increase to 1½ tsp or add ¼ tsp nutmeg for variation)
1/2 cup finely chopped toasted pecans or walnuts
(mash lightly with a fork for better distribution and texture; toasting brings out a rich, nutty flavor—optional but highly recommended)

Instructions:

Preheat the oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan with nonstick spray or line it with parchment paper for easy removal.
Mash the bananas in a large mixing bowl using a fork or potato masher until mostly smooth. Measure to ensure you have 2 full cups.
Add the wet ingredients: Stir in the melted butter, eggs, coconut sugar, and vanilla. Whisk or mix until smooth and well combined.
Combine the dry ingredients: In a separate medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon (if using), and guar gum (only if your flour blend doesn’t already include a binder).
Mix the batter: Gradually stir the dry ingredients into the wet mixture. Mix just until combined—do not overmix, as it can make the bread dense.
Fold in the nuts: Gently stir in the toasted pecans or walnuts. You can reserve a tablespoon to sprinkle on top for a rustic finish, if desired.
Pour into the pan: Spread the batter evenly into the prepared loaf pan and smooth the top with a spatula.
Bake for 55–65 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, loosely tent with foil during the last 15 minutes.
Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing. This helps the bread set up and slice cleanly.
Storage Tip: Wrap cooled banana bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, slice and freeze individual pieces—wrap in parchment and place in a freezer bag for easy grab-and-go breakfasts.

Extras to Add:

For Extra Flavor

Chocolate chips (semi-sweet, dark, or dairy-free)
Cinnamon swirl (mix brown sugar + cinnamon and layer into batter)
Vanilla bean paste for deeper flavor
Espresso powder (1 tsp) to subtly intensify the banana and chocolate notes

For Texture & Crunch

Toasted coconut flakes
Pumpkin seeds or sunflower seeds
Granola topping for a crunchy crust

For Nutritional Boost

Ground flaxseed or chia seeds
Collagen peptides or unflavored protein powder
Grated zucchini or carrot (reduce banana slightly)

For a Twist

Dollops of peanut butter, almond butter, or tahini swirled in
Dried fruit like chopped dates, raisins, or cranberries
Crushed pineapple (reduce banana slightly) for a tropical variation

Perfect Pairings:

Spreads & Toppings

Salted butter or ghee – Classic and rich, a little goes a long way.
Nut butters – Almond butter, peanut butter, or sunflower seed butter add creamy contrast and protein.
Cream cheese or mascarpone – Plain or lightly sweetened with maple syrup or honey.
Coconut yogurt or Greek-style yogurt – Adds creaminess and tang.
Honey, maple syrup, or cinnamon butter – For a sweet drizzle or slather.

Beverage Pairings

Coffee or espresso – Especially with cinnamon-spiced banana bread.
Chai or spiced tea – Complements warm flavors beautifully.
Almond milk or oat milk latte – Creamy and neutral, allowing the bread to shine.
Fresh orange juice – Bright citrus cuts the richness nicely.

Fruit & Add-ons

Fresh berries or berry compote – Bright, tart flavors balance the sweet, dense crumb.
Sliced bananas with a sprinkle of cinnamon – Reinforces the star ingredient.
Roasted apples or pears – Especially in the fall, warmed fruit adds cozy comfort.

Savory Options

Sharp cheddar or aged gouda – Surprisingly delicious combo of sweet and salty.
Fried or scrambled egg on the side – Makes it part of a hearty breakfast plate.
Crispy Bacon – The savory and sweet combination that sings!
Sausage Egg Bites – Get that protein boost!

Helpful Hints for Gluten-Free Banana Bread

? Bananas Matter

Use overripe bananas—lots of brown spots and a soft texture give the best sweetness and flavor. No green bananas!
If your bananas aren’t ripe enough, you can roast them in their peels at 300°F for about 15–20 minutes until blackened and soft.

? Measure with Care

Spoon your gluten-free flour into the measuring cup and level off with a knife—don’t scoop directly from the bag, which can pack too much flour and make the loaf dry.
Use a kitchen scale if possible for better accuracy.

? Binder Awareness

If your flour blend already contains xanthan gum or guar gum, omit the extra gum to avoid gummy or dense texture.
If your blend doesn’t include it, guar gum or xanthan gum is essential for structure.

? Don’t Overmix

Gluten-free batter can get tough if overmixed. Stir just until the flour is incorporated—a few small lumps are okay.

? Add Nuts Strategically

Toast the nuts before adding—they’ll have a richer, nuttier flavor.
For better texture, mash or finely chop them so they don’t sink or create gaps in the loaf.

? Check for Doneness

A toothpick should come out mostly clean—some moist crumbs are okay, but wet batter means it needs more time.
If the top browns too quickly, cover loosely with foil halfway through baking.

? Cool Completely Before Slicing

Let the bread rest in the pan for 10–15 minutes, then transfer to a cooling rack to let bread cool fully. This prevents crumbling and helps the flavor develop. Store leftover bread in an airtight container.

Check out the recipe card below for my go-to banana bread recipe!

Gluten Free and Refined Sugar Free Banana Bread