Fall mornings carry the scent of cinnamon, warm ovens, and nostalgia. For me, one bite of this Gluten Free Banana Bread (Moist & Easy) takes me straight back to my Tuscan kitchen, before I ever considered giving up wheat.
Ciao! I’m Matteo Romano, a Tuscan-born chef now based in the U.S., and this is GoldenGlutenFree.com, my space to share gluten-free recipes rooted in Italian tradition and powered by a love for healthy living. I wasn’t always gluten-free. I trained under classic Italian chefs, making pasta and pane the old-school way. But years of unexplained fatigue led me to discover I was gluten-intolerant. That moment reshaped my life and my cooking.
Banana bread was the first baked good I missed, deeply. Its golden crust, sweet crumb, and moist center were hard to replicate without wheat. But I refused to settle. I worked until I found a gluten-free version that didn’t taste like a compromise. This recipe is it.
And now it’s a reader favorite, for good reason. It’s moist, easy, and completely gluten-free. Whether you’re baking for the season, meal prepping snacks, or craving comfort, this banana bread brings it all home.
Gluten Free Banana Bread (Moist & Easy): Fall’s Coziest Recipe
Equipment
- mixing bowls
- whisk
- spatula
- 9×5-inch loaf pan
- wire rack
- Toothpick (for doneness check)
Ingredients
- 1 ¾ cups gluten-free all-purpose flour (with xanthan gum)
- ¾ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 tsp cinnamon (optional)
- 3 medium ripe bananas, mashed
- 2 large eggs
- ½ cup brown sugar (or coconut sugar)
- ¼ cup maple syrup
- ⅓ cup neutral oil (like avocado or light olive oil)
- 1 tsp vanilla extract
- ½ cup chopped walnuts or pecans (optional)
- ½ cup dark chocolate chips (optional)
- rolled oats for topping (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, and cinnamon.
- In another bowl, mash the bananas. Add eggs, brown sugar, maple syrup, oil, and vanilla. Whisk until well combined.
- Pour wet mixture into the dry ingredients. Stir gently until just combined. Fold in chocolate chips or nuts, if using.
- Pour the batter into the loaf pan. Smooth the top and sprinkle oats or nuts if desired. Bake for 50–60 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Nutrition
Ingredients for Gluten Free Banana Bread (Moist & Easy)
Here’s everything you need to make this delicious loaf. You probably have most of it in your pantry already. If not, they’re easy to grab from your local store.
Dry Ingredients:
- 1 ¾ cups gluten-free all-purpose flour (with xanthan gum)
- ¾ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 tsp cinnamon (optional, but ideal for fall!)
Wet Ingredients:
- 3 medium ripe bananas (mashed)
- 2 large eggs
- ½ cup brown sugar (or coconut sugar)
- ¼ cup maple syrup
- ⅓ cup neutral oil (like avocado or light olive oil)
- 1 tsp vanilla extract
Optional Add-ins:
- ½ cup chopped walnuts or pecans
- ½ cup dark chocolate chips
- Sprinkle of rolled oats for topping
This base recipe is naturally dairy-free and can easily be nut-free, just skip the nuts. It’s also a perfect canvas for seasonal twists like pumpkin spice or cranberries.
For a variation with fewer ingredients, check out this One Bowl Gluten-Free Banana Bread that’s just as moist and flavorful.
Step-by-Step Instructions
This banana bread couldn’t be easier to make. No mixer needed, just two bowls and a loaf pan.
Step 1: Prep your oven and pan
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with oil or line it with parchment paper for easy removal.
Step 2: Mix dry ingredients
In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, and cinnamon.
Step 3: Mix wet ingredients
In a separate bowl, mash your bananas with a fork. Add the eggs, brown sugar, maple syrup, oil, and vanilla. Whisk until smooth.
Step 4: Combine
Pour the wet mixture into the dry. Stir gently with a spatula until just combined. Do not overmix. Fold in chocolate chips or nuts, if using.
Step 5: Pour and bake
Pour the batter into the prepared loaf pan. Smooth the top and sprinkle rolled oats or nuts for crunch if desired. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice once fully cooled to keep it from crumbling.
This recipe keeps its shape beautifully, just like these Mini Gluten-Free Vegan Apple Muffins that are perfect for fall.
Tips for Success
Want the moistest banana bread possible? Follow these tips:
- Use ripe bananas with black spots, they’re naturally sweet and mash smoothly. You can even freeze overripe ones and thaw when ready to bake.
- Don’t overmix, gluten-free flours behave differently than wheat. Stir until just combined to avoid a gummy texture.
- Check your flour blend, make sure it includes xanthan gum or guar gum. If it doesn’t, add ½ tsp to the dry ingredients.
- Let it cool fully before slicing, this helps it set properly and keeps it moist inside.
- Store in an airtight container at room temp for 2–3 days, or in the fridge for up to a week.
Looking for another moist and soft gluten-free treat? Try this Gluten-Free Zucchini Bread with similar texture and charm.
Variations: Make It Your Own
The best part about this Gluten Free Banana Bread (Moist & Easy) recipe? You can tweak it to fit your taste or dietary needs.
Make it Vegan
- Replace the eggs with flax eggs (2 tbsp flaxseed meal + 6 tbsp water, let sit 5 min).
- Use maple syrup and a plant-based milk splash for moisture.
Add a Streusel Topping
For bakery-style banana bread, make a quick streusel with:
- ¼ cup oat flour
- 2 tbsp coconut sugar
- 2 tbsp oil or dairy-free butter
- Dash of cinnamon
Crumble on top before baking for extra crunch.
Double Chocolate Banana Bread
Mix in ¼ cup cocoa powder to the dry ingredients and increase the maple syrup by 1 tbsp. Add extra chocolate chips!
Or go fruity with a swirl of berry jam or chopped dates. This base is flexible, just like my favorite Dairy-Free Gluten-Free Banana Bread, which leans on coconut oil and almond flour for richness.
Storage Recommendations
Here’s how to keep your banana bread fresh and fabulous:
- At Room Temp: Wrap in foil or store in an airtight container for up to 3 days.
- Refrigerator: Keeps for up to 1 week. Just slice and toast when ready to eat.
- Freezer: Slice and wrap individually. Store in a freezer-safe bag for up to 3 months. Thaw at room temp or pop in the toaster oven.
Want more cozy, freezer-friendly treats? You’ll also love these Gluten-Free Blueberry Muffins or my reader-favorite 5-Ingredient Chocolate Chip Cookies.
FAQ Section
1. Can I make this banana bread nut-free?
Yes! Just leave out the nuts and double-check your flour blend doesn’t contain almond flour.
2. What’s the best gluten-free flour for this recipe?
Use a 1-to-1 gluten-free blend with xanthan gum. I’ve tested it with King Arthur and Bob’s Red Mill.
3. Can I use coconut oil instead of regular oil?
Absolutely. Melted coconut oil works well. Just make sure your ingredients aren’t too cold or it may solidify.
4. How do I prevent it from being gummy?
Avoid overmixing and always let it cool completely before slicing. It firms up as it cools.
Conclusion
This Gluten Free Banana Bread (Moist & Easy) brings comfort, flavor, and joy to your kitchen, without the gluten. Whether you enjoy it plain, dressed up with toppings, or warm with nut butter, it’s a foolproof recipe worth baking again and again.
It’s recipes like this that helped me reconnect with the comfort of Italian baking in a new, nourishing way. I hope it brings that same warmth to your table.
While you’re here, you might also love my Coconut Milk Rice Pudding, a cozy dessert to enjoy after your slice of banana bread.