Breakfast

Gluten Free Banana Bread

Name: Gluten Free Banana Bread
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 8 servings
Ingredients: 3 large ripe bananas, mashed; 1 1/2 cups rice flour; 1/2 cup tapioca starch; 1 teaspoon xanthan gum; 1/2 teaspoon salt; 1/4 teaspoon baking soda; 1/4 cup unsalted butter, melted; 1 large egg; 1 teaspoon vanilla extract; 1/2 cup chopped walnuts (optional); 1/2 cup chocolate chips (optional)

By Maren Sinclair · June 19, 2026 · Breakfast

Prep20 min

Cook50 min

Total70 min

Serves8

I still remember the first time I made gluten-free banana bread. I was new to gluten-free baking and wasn't sure what to expect. But as the aroma of warm banana bread filled my kitchen, I knew I had created something special. This recipe is the result of months of experimentation and testing, and I'm excited to share it with you.

As a home cook who's been gluten-free for several years, I've learned that the key to successful gluten-free baking is to use a blend of flours that provides structure, texture, and flavor. In this recipe, we'll be using a combination of rice flour, tapioca starch, and xanthan gum to create a tender and delicious crumb.

This recipe is perfect for anyone who loves banana bread, whether you're gluten-free or not. It's moist, flavorful, and easy to make, and it's a great way to use up ripe bananas. So go ahead, give it a try, and let me know what you think!

One of the things I love about this recipe is how versatile it is. You can customize it to your taste by adding in nuts, chocolate chips, or dried fruit. And because it's gluten-free, it's a great option for anyone with dietary restrictions.

In this recipe, we'll be using a technique called the blend, hydrate, rest method. This involves mixing together a blend of flours, hydrating them with liquid, and then letting the mixture rest for a period of time to allow the starches to fully absorb the liquid. This results in a tender and delicious crumb that's perfect for banana bread.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients.
The blend of flours provides a tender and delicious crumb that's perfect for banana bread.
The recipe is customizable, so you can add in your favorite mix-ins and toppings.
The bread is moist and flavorful, with a perfect balance of sweet and savory.
The recipe is gluten-free, making it a great option for anyone with dietary restrictions.
The bread freezes well, so you can make a batch and enjoy it all week long.

Why This Recipe Works

The key to this recipe is the blend of flours we're using. By combining rice flour, tapioca starch, and xanthan gum, we're creating a mixture that provides structure, texture, and flavor. The rice flour adds a light and airy texture, while the tapioca starch helps to absorb excess moisture and prevent the bread from becoming too dense.

The xanthan gum is a critical ingredient in this recipe, as it helps to bind the flours together and create a tender crumb. It's a common ingredient in gluten-free baking, and it's essential for creating a bread that's both delicious and texture-rich.

Another important aspect of this recipe is the hydration and resting time. By allowing the mixture to rest for 20-30 minutes, we're giving the starches time to fully absorb the liquid and the flours time to hydrate. This results in a bread that's tender, moist, and full of flavor.

Finally, the use of ripe bananas is essential in this recipe. Not only do they add natural sweetness and flavor, but they also help to create a moist and tender crumb. So be sure to use the ripest bananas you can find, and don't be afraid to get creative with your mix-ins and toppings.

Ingredients You’ll Need

When it comes to gluten-free baking, the ingredients you choose are crucial. In this recipe, we're using a blend of rice flour, tapioca starch, and xanthan gum to create a tender and delicious crumb. We're also using ripe bananas, which add natural sweetness and flavor to the bread.

Be sure to choose high-quality ingredients, including fresh eggs and real butter. And don't be afraid to get creative with your mix-ins and toppings – the possibilities are endless!

3 large ripe bananas, mashedThe riper the bananas, the sweeter and more flavorful the bread will be. If you're using frozen bananas, be sure to thaw them first and pat them dry with a paper towel to remove excess moisture.
1 1/2 cups rice flourRice flour provides a light and airy texture to the bread. You can also use brown rice flour for a nuttier flavor.
1/2 cup tapioca starchTapioca starch helps to absorb excess moisture and prevent the bread from becoming too dense. It's a common ingredient in gluten-free baking and can be found in most health food stores.
1 teaspoon xanthan gumXanthan gum is a critical ingredient in this recipe, as it helps to bind the flours together and create a tender crumb. It's a common ingredient in gluten-free baking and can be found in most health food stores.
1/2 teaspoon saltSalt enhances the flavor of the bread and helps to balance out the sweetness of the bananas.
1/4 teaspoon baking sodaBaking soda helps to leaven the bread and create a light and airy texture.
1/4 cup unsalted butter, meltedMelted butter adds moisture and flavor to the bread. You can also use coconut oil or other dairy-free alternatives if you prefer.
1 large eggEggs provide structure and moisture to the bread. Be sure to use room temperature eggs for the best results.
1 teaspoon vanilla extractVanilla extract adds a sweet and creamy flavor to the bread. You can also use almond extract or other flavorings if you prefer.
1/2 cup chopped walnuts (optional)Chopped nuts add texture and flavor to the bread. You can also use other nuts or seeds if you prefer.
1/2 cup chocolate chips (optional)Chocolate chips add a sweet and indulgent flavor to the bread. You can also use other mix-ins like dried fruit or coconut flakes if you prefer.

Ingredients for Gluten Free Banana Bread

Equipment You’ll Need

Large mixing bowlWhiskMeasuring cups and spoonsElectric mixer (optional)9x5-inch loaf panInstant-read thermometer

How to Make Gluten Free Banana Bread

1
Preheat your oven to 350°F (180°C). Grease a 9x5-inch loaf pan and set it aside.
2
In a large mixing bowl, combine the rice flour, tapioca starch, xanthan gum, salt, and baking soda. Whisk the ingredients together until they're well combined.
3
In a separate bowl, whisk together the melted butter, egg, and vanilla extract. Add the mashed bananas to the bowl and whisk until they're fully incorporated.
4
Add the wet ingredients to the dry ingredients and stir until they're just combined. Do not overmix.
5
If using, add the chopped nuts or chocolate chips to the batter and fold them in gently.
6
Pour the batter into the prepared loaf pan and smooth the top.
7
Bake the bread for 50-60 minutes, or until it's golden brown and a toothpick inserted into the center comes out clean. The internal temperature of the bread should be at least 190°F (88°C).
8
Remove the bread from the oven and let it cool in the pan for 10 minutes.
9
Transfer the bread to a wire rack and let it cool completely before slicing and serving.
10
Once the bread is cool, you can store it in an airtight container at room temperature for up to 3 days or freeze it for up to 2 months.

Expert Tips

Make sure to use ripe bananas for the best flavor and texture.
Don't overmix the batter, as this can result in a dense and tough bread.
If you're using nuts or chocolate chips, fold them in gently to avoid overmixing.
Let the bread cool completely before slicing and serving. This will help it to retain its texture and flavor.
You can customize this recipe by adding in your favorite mix-ins and toppings.
If you're gluten-free, be sure to use a dedicated gluten-free baking space to avoid cross-contamination.

Common Mistakes to Avoid

Using low-quality ingredients, such as old or stale flours.
Overmixing the batter, which can result in a dense and tough bread.
Not using enough liquid, which can result in a dry and crumbly bread.
Not letting the bread cool completely before slicing and serving, which can result in a bread that's difficult to slice and serve.
Not using a dedicated gluten-free baking space, which can result in cross-contamination and illness.

Variations and Substitutions

Add-ins: Try adding in different mix-ins like nuts, chocolate chips, or dried fruit to create a unique flavor and texture.
Flavorings: Try using different flavorings like vanilla, almond, or coconut to create a unique taste.
Glazes: Try adding a glaze made from powdered sugar and milk to the top of the bread for a sweet and indulgent treat.
Toppings: Try adding toppings like chopped nuts or shredded coconut to the top of the bread for added texture and flavor.
Bread size: Try making individual-sized loaves or muffins for a fun and convenient snack or breakfast option.

What to Serve With Gluten Free Banana Bread

This gluten-free banana bread is perfect for serving as a snack or breakfast option. You can slice it and serve it on its own, or try pairing it with a variety of toppings like cream cheese, peanut butter, or Nutella.

You can also try serving it with a side of fresh fruit or a green salad for a light and refreshing meal. And if you're feeling indulgent, you can even try making a bread pudding or French toast with the leftovers.

Serve with cream cheese or peanut butter for a tasty snack.Pair with a side of fresh fruit or a green salad for a light and refreshing meal.Try making a bread pudding or French toast with the leftovers.Use as a base for a breakfast strata or breakfast burrito.

Make-Ahead, Storage, Freezing and Reheating

This gluten-free banana bread can be stored in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 2 months and thaw it as needed.

To freeze the bread, simply wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag. When you're ready to thaw it, simply remove it from the freezer and let it thaw at room temperature or in the refrigerator.

You can also try making individual-sized loaves or muffins and freezing them for a convenient snack or breakfast option. Simply thaw them as needed and serve.

When storing the bread, be sure to keep it away from direct sunlight and moisture, as this can cause it to become stale or develop off-flavors.

Frequently Asked Questions

What type of flour is best for gluten-free banana bread?

A blend of rice flour, tapioca starch, and xanthan gum is a good combination for gluten-free banana bread. This blend provides structure, texture, and flavor to the bread.

Can I use almond flour instead of rice flour?

While almond flour can be used as a substitute for rice flour, it has a different texture and flavor. It's best to use a combination of flours to achieve the best results.

How do I know when the bread is done?

The bread is done when it's golden brown and a toothpick inserted into the center comes out clean. The internal temperature of the bread should be at least 190°F (88°C).

Can I make this recipe in a muffin tin?

Yes, you can make this recipe in a muffin tin. Simply divide the batter evenly among the muffin cups and bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

How do I store the bread to keep it fresh?

The bread can be stored in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 2 months and thaw it as needed.

Can I customize this recipe with different mix-ins and toppings?

Yes, you can customize this recipe with different mix-ins and toppings. Try adding in nuts, chocolate chips, or dried fruit to create a unique flavor and texture.

Is this recipe suitable for a gluten-free diet?

Yes, this recipe is suitable for a gluten-free diet. However, be sure to use a dedicated gluten-free baking space to avoid cross-contamination.

Can I use this recipe to make a bread pudding or French toast?

Yes, you can use this recipe to make a bread pudding or French toast. Simply cube the bread and soak it in a mixture of eggs, milk, and flavorings, then bake or cook until golden brown.

The Full Recipe

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