This is the Best Homemade Gluten-Free Banana Bread you will ever have. It’s moist, fluffy, soft with a nutty and crunchy twist. Made with fresh bananas, coconut sugar, coconut oil, gluten-free flours, dark chocolate morsels, and raw walnuts. Gluten-free, dairy-free and refined-sugar free. 

Best Homemade Gluten-Free Banana Bread

Ever find yourself with a couple of ripe bananas and wonder if you should throw them away? Well don’t! Ripe bananas are perfect to make homemade banana bread. Ripe bananas are sweet and these natural sugars are great to make a delicious, warm and comforting banana bread.

This is the Best Homemade Banana Bread you will ever have. It’s moist, fluffy, soft with a nutty and crunchy twist. The chocolate chips make the perfect addition to compliment all the fresh and tasty flavors. It’s also gluten-free, dairy-free and refined-sugar free.

Ingredients needed to make Homemade Gluten-Free Banana Bread:

• Ripe Bananas– Use pretty ripe bananas. Not only do they work as a binding agent, they will add natural sweetness to the bread.
• Eggs– Binding agent.
• Coconut Sugar– Can substitute for maple sugar.
• Refined Coconut Oil– Refined coconut oil has a more neutral taste so your banana bread won’t taste like coconut. Can substitute with unsalted butter if you don’t need your bread to be dairy-free.
• Spices– Cinnamon, nutmeg, vanilla extract, pink sea salt to elevate the flavors.
• Gluten-Free Flours– I use a combination of blanched almond flour and tapioca flour. Almond flour will give the banana bread its structure and tapioca flour lightens it up and makes it nice and fluffy.
• Baking Powder– Will make the bread rise and gives it more fluffiness.
• Dark Chocolate Morsels– Don’t skip these! You can also use dark chocolate chunks.
• Raw Walnuts– Optional but does add a good crunch to the bread.

Equipment needed to make Homemade Gluten-Free Banana Bread:

• 9×5 Loaf Baking Pan– This is a standard pan for baking bread.
• Parchment Paper– To line baking pan with. This will make it easier to remove the bread from the pan once it’s baked.
• Large Mixing Bowl– The largest mixing bowl you have to comfortably whisk all of the ingredients in.
• Whisk– To whisk all of the ingredients together.
• Spatula– I like using silicone spatulas because they can bend and get all the dough into the pan easily spread.
• Cooling Rack– To allow your bread to cool down once it’s done baking.

How to make Homemade Gluten-Free Banana Bread:

• Step 1– Preheat oven at 350 degrees F. 
• Step 2– In a large mixing bowl mash 2 ripe bananas using a potato masher or a fork. Melt coconut oil and add to bowl with bananas along with eggs, coconut sugar, cinnamon, nutmeg, vanilla extract and salt. Whisk together until all ingredients are well combined. 

• Step 3– Add almond flour, tapioca flour, and baking powder to wet ingredients. Whisk until dry ingredients are mixed with wet ingredients and there are no traces of flour. (Careful to not over whisk though! This will result in your bread not rising or getting flat after you take it out of the oven). Using a spatula, fold in chocolate morsels and raw walnuts into batter. 

• Step 4– Line a 9×5 loaf baking pan with parchment paper and cut a piece as long as the length of the pan. Rub pan with a bit of coconut oil. Place piece of parchment paper inside baking pan across the width of it. Press down right into the middle leaving some sticking out of both sides of the pan. The oil on the baking pan will help hold the parchment paper in place.
• Step 5– Pour batter into lined baking pan. Move pan slightly around to even out batter. Slice the remaining banana right in half lengthwise if you want to garnish your bread. Place sliced banana right over the batter. Garnish with more chocolate morsels and chopped raw walnuts. 

• Step 6– Place pan in oven and bake for 55 minutes. 
• Step 7– Remove bread from the oven and place on cooling rack. Allow bread to set for at least an hour before removing from baking pan. You want to make sure the bread has completely cooled-down and has set before attempting to take it out of the pan. If you take the bread out of pan while it’s still hot, it will fall apart. Feel the bottom of the pan with your hands after an hour has passed. If it still feels slightly warm, allow it to keep cooling down over cooling rack. The amount of time it will take for the bread to completly cool-down depends on how warm or cool your kitchen is. 
• Step 8– Once you feel the pan is cool, remove bread from the pan by gently pulling up the pieces of parchment paper that were left hanging from both sides of the pan. Place bread on a cutting board, slice and enjoy! Wrap any remaining bread in saran wrap or place in a Tupper ware dish with a tight lid. Keep refrigerated for up to 5-7 days.

Tips and Substitutions:

1. Measure exact dry ingredients– Use a spoon to scoop flours into measuring cups and level by using a knife. This method ensures that you are properly measuring each ingredient.
2. Don’t over mix your dough– This can prevent your bread from rising and getting fluffy. Instead, your bread will result in getting flat once you take it out of the oven.
3. Line baking pan with parchment paper– Create a sling that will allow you to easily pull the bread out of the pan once it comes out of the oven and cools-down. Line pan with parchment paper and cut a piece as long as the length of the pan. Rub pan with a bit of coconut oil. Place piece of parchment paper inside baking pan across the width of it. Press down right into the middle leaving some sticking out of both sides of the pan. The oil on the baking pan will help hold the parchment paper in place.
4. Use an oven-safe thermometer- to make sure the oven is heated at the correct temperature.
5. Make sure the bread has cooled-down and has set before attempting to remove from pan- If you take the bread out of pan while it’s still hot, it will fall apart. Feel the bottom of the pan with your hands and if it still feels slightly warm, allow it to keep cooling down over cooling rack. The amount of time it will take for the bread to completly cool-down depends on how warm or cool your kitchen is. 

Homemade Gluten-Free Banana Bread FAQ’s:

What is the trick to making good gluten free bread?

The trick to making a good gluten free bread is to use a good mix of gluten-free flours. Blanched almond flour and tapioca flour make for a great combination of gluten-free flours for just about any baked good. Almond flour is rich in protein and really gives your banana bread a good structure. However, because Almond flour is so dense, you want to combine it with another four that is lighter and will give your bread more fluffiness. Tapioca flour is just the flour you need.

Why did my gluten-free banana bread not rise?

There are a couple of reasons for this. One, you may not have measured your flours correctly. If you don’t you may end up with more flour in your dough, which will then result in your bread not rising. To properly measure your flours, you want to use a spoon to scoop the flour into your measuring cup. Do this instead of scooping the measuring cup into the flour. Once your measuring cup is filled with heaping flour, use a knife to scrape the excess flour off of the top and level it out. 

Another reason for your bread not rising is you may have overmixed your dough. Use a large whisk to mix your dough just enough until you don’t see any flour streaks. Don’t mix it anymore after that. 

What kind of gluten-free flour is best for baking?

The best gluten-free flours to use for baking are a combination of blanched almond flour and tapioca flour. 

How do you make gluten-free bread more moist:

The oil or fat in your gluten-free bread will add moisture. Using applesauce or a ripe banana in gluten-free bread will also make it more moist. For this gluten-free banana bread recipe we are using ripe bananas which will make your bread nice and moist. 

Do you need baking powder with gluten-free flour?

Yes. Baking powder is an essential part of gluten-free baking. It will give your gluten-free bread the proper rise. 

Meal Prepping it:

Banana bread is great for meal prepping. It makes for a nutrient-dense and filling breakfast or snack. Bake ahead when you do your meal prep and keep in the fridge to have as a quick breakfast or snack throughout the week. If you have more time, double the batch and bake two loaves. Freeze one of the loaves to have on hand for another time you are craving some banana bread.

How to Store and Freeze Gluten-Free Banana Bread:

For best taste and freshness, keep your gluten-free banana bread wrapped in parchment paper and Saran Wrap. Keep refrigerated for up to 4-5 days. Can also freeze your gluten-free banana bread and keep frozen for 2-3 months. Freeze a whole loaf if you think you will consume it all right away. If you prefer, slice your banana bread and freeze each slice individually. This way you can just thaw-out as many slices as you want to have.

Freeze Gluten-Free Banana Bread in these steps:

1. Allow bread to completely cool-off after baking.
2. Wrap loaf or slices in parchment paper.
3. Then wrap in saran wrap and place in a freezer bag, silicone bag or any freezer friendly container.
4. Freeze banana bread for up to 2-3 months.

Did you like this Homemade Gluten-Free Banana Bread recipe? You may also like these other homemade gluten-free bread recipes:

• Orange Cranberry Walnut Bread
• Chocolate Zucchini Bread
• Gluten-Free Pumpkin Bread
• Gluten-Free Homemade Cornbread

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Best Homemade Gluten-Free Banana Bread

This is the Best Homemade Gluten-Free Banana Bread you will ever have. It's moist, fluffy, soft with a nutty and crunchy twist. Made with fresh bananas, coconut sugar, coconut oil, gluten-free flours, dark chocolate morsels, and raw walnuts. Gluten-free, dairy-free and refined-sugar free. 

Course Dessert

Cuisine American

Keyword Gluten-Free Banana Bread

Prep Time 10 minutes

Cook Time 55 minutes

rest time 1 hour 10 minutes

Total Time 2 hours 15 minutes

Servings 8 servings

Calories 379 kcal

Author Angelica Arias

Ingredients

• 2 ripe bananas (plus 1 more for garnish if desired)
• 2 eggs
• 1/3 cup coconut sugar
• 1/4 cup coconut oil
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp vanilla extract
• 1/4 tsp pink sea salt
• 2 cups blanched almond flour
• 1/2 cup tapioca flour
• 1 tsp baking powder
• 1/3 cup dark chocolate morsels (plus more for garnish)
• 1/3 cup chopped raw walnuts (plus more for garnish)

Instructions

1. Preheat oven at 350 degrees F.
2. In a large mixing bowl mash 2 ripe bananas using a potato masher or a fork. Melt coconut oil and add to bowl with bananas along with eggs, coconut sugar, cinnamon, nutmeg, vanilla extract and salt. Whisk together until all ingredients are well combined.

3. Add almond flour, tapioca flour, and baking powder to wet ingredients. Whisk until dry ingredients are mixed with wet ingredients and there are no traces of flour. (Careful to not over whisk though! This will result in your bread not rising or getting flat after you take it out of the oven). Using a spatula, fold in chocolate morsels and raw walnuts into batter.

4. Line a 9×5 loaf baking pan with parchment paper and cut a piece as long as the length of the pan. Rub pan with a bit of coconut oil. Place piece of parchment paper inside baking pan across the width of it. Press down right into the middle leaving some sticking out of both sides of the pan. The oil on the baking pan will help hold the parchment paper in place.

5. Pour batter into lined baking pan. Move pan slightly around to even out batter. Slice the remaining banana right in half lengthwise if you want to garnish your bread. Place sliced banana right over the batter. Garnish with more chocolate morsels and chopped raw walnuts.

6. Place pan in oven and bake for 55 minutes.

7. Remove bread from the oven and place on cooling rack. Allow bread to set for at least an hour before removing from baking pan. You want to make sure the bread has completely cooled-down and has set before attempting to take it out of the pan. If you take the bread out of pan while it's still hot, it will fall apart. Feel the bottom of the pan with your hands after an hour has passed. If it still feels slightly warm, allow it to keep cooling down over cooling rack. The amount of time it will take for the bread to completly cool-down depends on how warm or cool your kitchen is.

8. Once you feel the pan is cool, remove bread from the pan by gently pulling up the pieces of parchment paper that were left hanging from both sides of the pan. Place bread on a cutting board, slice and enjoy! Wrap any remaining bread in saran wrap or place in a Tupper ware dish with a tight lid. Keep refrigerated for up to 5-7 days.

Recipe Notes

Tips and Substitutions:

1. Measure exact dry ingredients– Use a spoon to scoop flours into measuring cups and level by using a knife. This method ensures that you are properly measuring each ingredient.
2. Don’t over mix your dough– This can prevent your bread from rising and getting fluffy. Instead, your bread will result in getting flat once you take it out of the oven.
3. Line baking pan with parchment paper– Create a sling that will allow you to easily pull the bread out of the pan once it comes out of the oven and cools-down. Line pan with parchment paper and cut a piece as long as the length of the pan. Rub pan with a bit of coconut oil. Place piece of parchment paper inside baking pan across the width of it. Press down right into the middle leaving some sticking out of both sides of the pan. The oil on the baking pan will help hold the parchment paper in place.
4. Use an oven-safe thermometer- to make sure the oven is heated at the correct temperature.
5. Make sure the bread has cooled-down and has set before attempting to remove from pan- If you take the bread out of pan while it’s still hot, it will fall apart. Feel the bottom of the pan with your hands and if it still feels slightly warm, allow it to keep cooling down over cooling rack. The amount of time it will take for the bread to completly cool-down depends on how warm or cool your kitchen is. 

Nutrition Facts

Best Homemade Gluten-Free Banana Bread

Amount per Serving

Calories

379

% Daily Value*

Fat

 

27

g

42

%

Saturated Fat

 

9

g

56

%

Trans Fat

 

0.004

g

Polyunsaturated Fat

 

3

g

Monounsaturated Fat

 

1

g

Cholesterol

 

41

mg

14

%

Sodium

 

163

mg

7

%

Potassium

 

194

mg

6

%

Carbohydrates

 

30

g

10

%

Fiber

 

5

g

21

%

Sugar

 

12

g

13

%

Protein

 

9

g

18

%

Vitamin A

 

81

IU

2

%

Vitamin C

 

3

mg

4

%

Calcium

 

126

mg

13

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.

**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used. 

**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family. 

***Post originally published on January 6, 2021.