Deliciously Moist Gluten-Free Banana Bread Recipe

In a world full of processed snacks and fast food, it can be hard to find healthy options that actually taste good. But fear not, my dear readers. I am here to share with you a gluten-free banana bread or cake recipe that’s sure to satisfy your sweet tooth while also being healthy and nutritious.

Bananas are a delicious and versatile fruit that can be enjoyed in many different ways. They’re not only tasty but also rich in nutrients like potassium and vitamin C, making them a great addition to any diet.

This recipe is perfect for those who are gluten-free, dairy-free or looking to make healthier choices. Plus, it’s super easy to make and only requires a few ingredients that you may already have in your pantry.

As a nutritionist and food blogger, I take pride in creating recipes that are both delicious and good for you. So, if you’re ready to indulge in something sweet without the guilt, let’s get started with this gluten-free banana bread or cake recipe!

Why You’ll Love This Recipe

Gluten Free Banana Bread or Cake
Gluten Free Banana Bread or Cake

This gluten-free banana cake or bread recipe is the perfect addition to any wholesome and healthy diet. With its delicious blend of gluten-free flour, ripe bananas, vanilla extract and eggs, this recipe is a must-try for anyone looking for a moist, gluten-free and dairy-free treat.

What’s not to love about this recipe? It’s easy to make with ingredients that you can easily find at your local store or online. Plus, it has the perfect balance of sweetness, thanks to the overripe bananas and sugar content.

If you’re looking for a healthier dessert that is low in carbs and sugar, then this recipe is right up your alley. It’s also a great way to add more fiber-rich foods into your diet without compromising on taste.

Not only will you love the taste of this gluten-free banana cake or bread, but also its versatility. You can enjoy it as a cake for special occasions or as a quick breakfast snack on-the-go. Or, try adding chocolate chips or nuts to the batter for some extra flavor.

If you’re looking for more dairy-free and gluten-free recipes, then look no further. This recipe will be a favorite in your household – trust me! So why not give it a try and see how delicious healthy baking can be?

Ingredient List

“A slice of heaven (without the gluten!)”

Below are the ingredients you will need to make gluten-free banana bread or cake recipe:

  • 2 cups of gluten-free flour blend (I recommend Bob’s Red Mill)
  • 1 teaspoon of baking soda
  • ½ teaspoon of sea salt
  • 1 ½ teaspoons of baking powder
  • 3 medium ripe bananas, mashed (about 1 1/2 cups mashed bananas)
  • ⅔ cup granulated sugar
  • ½ cup unsalted butter, melted and cooled or vegetable oil
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • Optional mix-ins: chocolate chips, nuts etc.

The Recipe How-To

“Ripe bananas make for a naturally sweet treat”

Now that we’ve gone through the ingredients list, let’s get to work on the banana bread or cake recipe.

Step 1: Preheat your oven

Preheat your oven to 350°F (177°C) for a regular loaf pan or an 8×8 square baking dish. Make sure that you set the rack to the middle position inside the oven.

Step 2: Mix dry ingredients

In a large mixing bowl, whisk together 2 cups gluten-free flour blend, 1 teaspoon baking soda and ½ teaspoon sea salt until evenly combined.

Step 3: Mix wet ingredients

In another bowl, mash 3 medium ripe bananas (or about 1½ cups), using a fork. Add in 2 large eggs, ½ cup melted unsalted butter, and 1 teaspoon vanilla extract. Use a fork or whisk to mix well.

Step 4: Combine dry and wet ingredients

Add the wet mixture to the dry mixture and stir until everything is just combined. Do not overmix.

Optional: Fold in add-ins like chocolate chips, chopped nuts, or shredded coconut.

Step 5: Pour into pan and bake

Pour the batter into a greased loaf pan or square baking dish. Bake for about 50-60 minutes until golden brown on top and a toothpick inserted into the center comes out clean.

Note: Baking time may vary depending on your oven, so check it from time-to-time starting at around 45 minutes.

Step 6: Cool and serve

Remove from the oven and let cool in the pan for about 10 minutes before transferring onto a wire rack. Slice it up and serve warm with a dab of butter, honey or jam as desired.

Substitutions and Variations

“Sink your teeth into this gluten-free goodness”

Ah, variety is the spice of life! If you’re looking to mix things up a bit, I’ve got you covered with some tasty substitutions and variations for this gluten-free banana bread recipe.

– Flours: While I love using gluten-free flour blend for this recipe, you can try almond flour, coconut flour or even whole wheat flour if you don’t need to be gluten-free. Just keep in mind that the texture and taste may be slightly different with different flour types.

– Sweetener: Swap out the granulated sugar for honey, maple syrup or a sugar substitute like stevia to make it refined sugar-free or low-carb.

– Eggs: If you’re vegan or allergic to eggs, you can substitute the eggs with flax eggs (simply mix 1 tablespoon ground flaxseed with 3 tablespoons of water for each egg) or 1/4 cup unsweetened applesauce per egg.

– Add-ins: Chocolate lovers can add in chocolate chips or cocoa powder to make gluten-free chocolate banana bread. Alternatively, toss in some chopped nuts, dried fruits such as cranberries or shredded coconut for a tropical twist.

– Dairy-Free: You can make your banana bread dairy free by replacing butter with coconut oil, vegan butter or margarine.

Just remember to adjust the baking time and temperature accordingly if you make bigger substitutions. Now go ahead, get creative and make it your own!

Serving and Pairing

“This banana bread (or cake!) is a game changer”

Once your gluten-free banana bread or cake is baked to perfection, you’ll want to serve it up in the best way possible. You can slice it up into individual portions to enjoy as a snack or a breakfast treat, or you can keep it whole and serve it at a gathering for dessert.

One of the best ways to complement the flavor of your banana bread or cake is with a simple cup of coffee or tea. The warm and cozy drink will bring out the subtle notes of vanilla extract and mashed ripe bananas, providing a perfect balance between sweet and bitter. If you prefer a creamy beverage, try pairing it with a frothy latte or cappuccino.

If you want to add an extra touch of indulgence, consider topping your gluten-free banana bread or cake with some cream cheese frosting. The rich and tangy frosting will cut through the sweetness of the bread, providing a decadent texture that will melt in your mouth.

For something more refreshing, try serving your banana bread or cake with some homemade whipped cream and fresh fruit on top. Blueberries, strawberries, raspberries, or even sliced peaches all pair perfectly with the natural sweetness of bananas.

No matter how you choose to serve and pair your gluten-free banana bread or cake, make sure to savor every bite! These healthy yet delicious treats are meant to be enjoyed anytime, anywhere.

Make-Ahead, Storing and Reheating

“Say goodbye to boring gluten-free baked goods”

The best part about making this gluten-free banana bread or cake recipe is that it can easily be made ahead of time, stored, and reheated for a quick and delicious treat any time of day!

To make ahead of time, simply bake the bread or cake as directed and allow it to cool completely. Once cooled, wrap it tightly with plastic wrap or foil and store at room temperature for up to 3 days. Alternatively, you can store it in an airtight container in the fridge for up to 5 days.

When ready to enjoy, simply slice the desired amount and reheat in the microwave for 15-20 seconds. This will give it a warm and fresh taste, without overcooking the bread or drying out the cake.

If you prefer a softer texture, try brushing some melted butter over the top before reheating. It will give the bread or cake a slightly crispy exterior while maintaining its soft center.

Alternatively, you can also toast slices of banana bread or cake in a toaster oven or under a broiler for a crispy finish.

These make-ahead and reheating tips make this recipe perfect for busy mornings, afternoon snacks, or even as a dessert option. Enjoy!

Tips for Perfect Results

“Gluten-free doesn’t have to mean taste-free”

When it comes to gluten-free baking, it can be a bit tricky to get the perfect texture and taste. However, fear not! I have some tips and tricks that will ensure your gluten-free banana bread or cake turns out moist, flavorful, and delicious.

1. Use ripe bananas

First and foremost, make sure you’re using ripe bananas. They should have brown spots on the skin and be soft to the touch. Ripe bananas are sweeter and easier to mash, which will result in a more moist and flavorful bread or cake.

2. Measure ingredients accurately

It’s essential to measure all your ingredients correctly. Use measuring cups and spoons instead of eyeballing or guessing the amounts. Doing so will affect the texture and taste of your final product.

3. Mix dry ingredients thoroughly

When it comes to gluten-free flour blends, they can often be lumpy or gritty, making it important to mix them thoroughly with other dry ingredients such as baking powder and baking soda. This ensures that they are distributed evenly in your batter for optimal rising while baking.

4. Don’t overmix the batter

When mixing your wet and dry ingredients together, don’t overdo it! Overmixing can cause extra air pockets, forming a dense cake rather than a tender crumb.

5. Add flavors gradually

If you want to add any flavors like chocolate chips or nuts, mix them into the batter gently to avoid crushing them or affecting their shape.

6. Don’t open the oven door too often

While your bread or cake is baking, avoid opening the oven door too frequently. Opening causes a decrease in temperature resulting in an unevenly cooked product.

7. Check for doneness with a toothpick

To check if the cake is done, insert a toothpick in it’s center after 50 minutes of baking time has passed; if it comes out clean without any wet batter sticking on ,then it’s done.

8. Allow to cool completely before slicing

Once the cake has come out of the oven, it’s essential to let it cool down fully. This will ensure that your slice won’t crumble and is easier to cut into slices.

By following the tips mentioned above, you can make perfect gluten-free banana bread or cake every time!


As with any recipe, there may be questions that arise as you prepare this delicious gluten-free banana bread or cake. Here are some frequently asked questions to help guide you through the process and ensure success with this tasty treat.

What is the secret of baking with gluten-free flour?

When using gluten-free flour, it’s important to keep in mind that it absorbs more liquid than regular flour. This means that you may need to add more liquid to the recipe than you normally would. Additionally, you may need to use more leavening agents like baking powder to help the mixture rise and create a light texture. It’s important to follow the recipe carefully to ensure your gluten-free baked goods turn out just right.

Why did my gluten-free banana bread not rise?

When making gluten-free bread, it’s common to encounter the problem of bread not rising properly. This could be due to certain factors like using expired yeast, issues with temperature, or making ingredient substitutions or omissions. Let me give you some tips on how to overcome these issues and achieve the perfect gluten-free bread.

Does gluten-free flour make good cakes?

Here’s the thing, if you’re someone who can’t tolerate gluten, don’t worry! There are plenty of flour substitutes available that are completely gluten-free. These include rice, soy, chestnut, buckwheat, corn, potato, and chickpea flour. And the best part is that you can still make delicious cakes, breads, and pastries with these alternatives! There are tons of recipes out there to show you how.

Why is my gluten-free banana bread doughy?

When it comes to gluten-free bread, one simple solution to the doughy texture is to adjust the baking time. Frequently, the reason behind this issue is insufficient baking. If you encounter this problem, a quick fix is to extend the baking time by 5 to 10 minutes.

Bottom Line

If you’re looking for a healthy, gluten-free and dairy-free recipe that is both easy to make and delicious, then this banana bread or cake is the perfect recipe for you. It’s a simple but flavorful recipe that can be served at any time of the day, whether it’s breakfast, brunch, or dessert.

Not only is this recipe gluten-free, but it also accommodates various dietary needs such as vegans, low-carb or sugar-free diets. With a few substitutions or variations in ingredients, you can make this recipe suit your particular preference or dietary restrictions.

By using ripe bananas, almond flour and baking powder, the moist gluten-free banana cake results in a sponge-like texture making it hard not to fall in love with it. You won’t even notice that it contains no dairy or gluten!

In conclusion, this recipe satisfies all banana cravings while being dairy-free and gluten-free as well as providing the versatility aspect needed when it comes to substitutions and variations in the ingredients. You should definitely try out this recipe at home and satisfy your taste buds while being healthy!

Gluten Free Banana Bread or Cake

Gluten Free Banana Bread or Cake Recipe

Gluten Free Banana Bread. Gluten Free Banana Cake. What's the difference? Here's what I came up with. Bake it in a loaf pan and it's a delicious, healthy gluten free banana bread; bake it in a cake pan and it's a delicious, healthy gluten free banana cake. Either way, enjoy!
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Prep Time 5 mins
Cook Time 40 mins
Course Dessert
Cuisine Gluten-Free cuisine
Servings 1 cake/loaf
Calories 79.2 kcal


  • 3 cups blanched almond flour
  • 1/2 teaspoon celtic sea salt
  • 1 teaspoon baking soda
  • 1/4 cup agave nectar
  • 1/4 cup grapeseed oil
  • 3 eggs, whisked
  • 1 tablespoon vanilla extract
  • 2 bananas, mashed (about one cup)


  • 1. In a large bowl, mix together almond flour, salt and baking soda.
  • 2. In a smaller bowl, combine agave, grapeseed oil, eggs and vanilla, then stir in bananas.
  • 3. Mix wet ingredients into dry.
  • 4. Place batter in either a cake pan or two small (7x4 inch) loaf pans.
  • 5. Bake at 350° for 40 minutes.
  • 6. Remove from oven and allow to cool.

Add Your Own Notes


Serving: 38gCalories: 79.2kcalCarbohydrates: 4.7gProtein: 1.8gFat: 5.8gSaturated Fat: 0.8gCholesterol: 52.9mgSodium: 219.6mgFiber: 0.5gSugar: 2.6g
Keyword < 60 Mins, Breads, Free Of..., Quick Breads
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