Tulo

Gluten Free Banana Bread Recipe

A sliced loaf of gluten free banana bread on a wooden board, showing a moist, tight crumb studded with a few banana pieces.
Photo by Nanda Mends on Pexels

A measure-for-measure gluten-free flour blend that already contains xanthan gum gives the loaf enough structure to rise properly without the gumminess that plain rice flour or almond flour can cause, and letting the batter rest for 10 minutes before baking lets the flour fully hydrate so the crumb isn't gritty.

Prep
15 min
Cook
60 min
Total
85 min
Servings
10

Ingredients

Servings10
  • 3 medium bananas, very ripe, mashed
  • 1 3/4 cups gluten-free 1:1 baking flour blend (with xanthan gum)
  • 1/2 cup granulated sugar
  • 1/3 cup unsalted butter, melted
  • 2 large eggs, large
  • 1/4 cup plain Greek yogurt
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp fine sea salt

Nutrition per serving

Calories
172
Protein
3g
Carbs
31g
Fat
4g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper for easy removal.
  2. 2In a large bowl, mash the bananas until mostly smooth with a few small lumps.
  3. 3Whisk in the melted butter, sugar, eggs, and Greek yogurt until well combined.
  4. 4Sprinkle the gluten-free flour blend, baking soda, cinnamon, and salt over the wet mixture and stir just until no dry streaks remain.
  5. 5Let the batter rest at room temperature for 10 minutes; gluten-free flours absorb liquid more slowly than wheat flour and this pause thickens the batter and softens any grittiness.
  6. 6Pour the batter into the prepared pan and smooth the top.
  7. 7Bake for 55-65 minutes, tenting loosely with foil after 35 minutes if the top is browning too quickly, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. 8Cool in the pan for 15 minutes, then lift out using the parchment sling and cool completely on a wire rack before slicing.

Tips & variations

  • Check the label on the gluten-free flour blend: it needs to already contain xanthan or guar gum, otherwise the loaf will crumble apart when sliced.
  • Use bananas that are heavily spotted or fully black for the most flavor and natural sweetness; underripe bananas make a bland, less moist loaf.
  • Fold in 3/4 cup chopped walnuts or pecans, or 1/2 cup mini chocolate chips, after mixing in the flour.
  • For a dairy-free version, swap the butter for melted coconut oil and use a dairy-free yogurt alternative.
  • If the batter looks noticeably thicker than a standard wheat-flour banana bread batter after resting, that's normal; gluten-free blends absorb more liquid.

Storage & reheating

Store the cooled loaf tightly wrapped at room temperature for up to 3 days, or refrigerated for up to a week; gluten-free baked goods tend to dry out faster than wheat-based ones, so keep it well sealed. To freeze, wrap individual slices in plastic wrap and store in a freezer bag for up to 3 months; thaw at room temperature or warm briefly in the microwave.

Tips from the Tulo kitchen

  • Weighing the flour blend on a kitchen scale instead of scooping with a cup gives a much more consistent result, since gluten-free flours pack down differently than wheat flour.
  • A splash of milk (dairy or non-dairy) can be stirred in if the batter seems too thick to pour smoothly after the resting period.

FAQ

Can I use almond flour or coconut flour instead of a gluten-free blend?

Not as a direct swap. Almond and coconut flour behave very differently, absorbing far more or far less liquid, and will produce a dense or wet loaf unless the whole recipe is reformulated around them. Stick with a measure-for-measure gluten-free baking blend for this recipe.

Why is my gluten free banana bread gummy in the middle?

This usually means it needed a few more minutes in the oven, or the batter wasn't given time to rest before baking. Gluten-free flours can look set on top while the center is still underbaked, so rely on a toothpick test in the very center, not just visual browning.

Does gluten free banana bread need xanthan gum?

Yes, unless the flour blend already includes it. Xanthan gum replaces the binding structure gluten normally provides; without it, the loaf will crumble apart when sliced. Check the ingredient list on the blend before adding extra.

Can I make this dairy free as well as gluten free?

Yes. Replace the butter with melted coconut oil or a dairy-free butter substitute, and use a plain dairy-free yogurt in place of the Greek yogurt.