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Freshly baked banana bread with a golden crust, sliced open to reveal its moist texture, surrounded by bananas, flour, and maple syrup on a rustic wooden table.

Easy Gluten-Free Banana Bread

A moist and flavorful banana bread made without gluten, perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Servings 8 slices
Calories 200 kcal

Equipment

  • Mixing bowl
  • Loaf pan
  • Whisk

Ingredients
  

Dry Ingredients

  • 2 cups gluten-free flour blend
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon xanthan gum

Wet Ingredients

  • 1/2 cup coconut oil melted
  • 3 ripe bananas mashed
  • 2 eggs or flax eggs for vegan option
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 350°F (175°C) and grease a loaf pan.
  • In a bowl, mix the gluten-free flour, baking soda, salt, and xanthan gum.
  • In another bowl, whisk together the melted coconut oil, mashed bananas, eggs, maple syrup, and vanilla extract.
  • Gradually combine the wet and dry ingredients, mixing until well incorporated.
  • Pour the batter into the greased loaf pan and smooth the top.
  • Bake for 50 minutes or until a toothpick inserted in the center comes out clean.
  • Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack.
  • Slice and serve once completely cooled.

Notes

  • Use certified gluten-free flour.
  • Substitute coconut oil with butter if desired.
  • Store leftovers in an airtight container for up to 3 days.