Deliciously Moist Gluten-Free Banana Bread Recipe

Dearest readers, I come bearing excellent news! Today, I present to you a scrumptious recipe of the most delectable and nutritious gluten-free banana bread or muffins. This recipe is guaranteed to be a hit with your taste buds while also being kind to your body.

As a nutritionist cum food blogger, my aim is to provide you with the best of both worlds by offering healthy organic recipes that are also gluten-free and dairy-free. This recipe is no exception. It is dairy-free, gluten-free, and can easily be made into vegan and low carb options.

Now, you might be wondering how something as seemingly indulgent as banana bread or muffins can actually be healthy as well? The answer lies in the ingredients we use. We have replaced all-purpose flour with gluten-free flour and almond flour. We have also used maple syrup instead of granulated sugar, and coconut oil instead of butter.

It’s perfect for those who love bananas and are looking for different ways to incorporate them into their daily meals. Whether you’re looking for a breakfast treat to kickstart your day or a wholesome snack to indulge in throughout the day, this recipe has got you covered!

Let’s get baking!

Why You’ll Love This Recipe

Tasty Gluten Free Banana Bread or Muffins
Tasty Gluten Free Banana Bread or Muffins

Ladies and Gentlemen, may I draw your attention to this delightful Gluten-Free Banana Bread or Muffins recipe that will surely capture your hearts and stomachs. Allow me to explain why this particular recipe is one of its kind and a must-try for all.

Firstly, this recipe takes into account individuals who are gluten intolerant, as it is completely gluten-free. Not only that, but it is also dairy-free, making it suitable for more health-conscious eaters.

Secondly, the combination of ripe bananas, cinnamon and vanilla extract in this recipe will undoubtedly captivate your taste buds. These ingredients not only provide a sweet aroma, but they also satisfy your cravings without adding any additional sugars in the mix.

Thirdly, the instructions for making muffins or bread are particularly easy to follow since they use everyday pantry ingredients such as rice flour, xanthan gum and baking soda.

Lastly, this recipe provides you with a lot of flexibility with regard to substitutions and variations. You can switch up the recipe by using almond or coconut flour instead of rice flour or add chocolate chips instead of trying out banana-nut muffins.

In conclusion, you should try out this Gluten-Free Banana Bread or Muffins recipe not just because it is healthy and delicious but because it also offers versatility and simplicity in preparation. Try this recipe out today and indulge in a little slice of heaven.

Ingredient List

 Get ready to go bananas for this gluten-free treat!
Get ready to go bananas for this gluten-free treat!

Here is what you will need to make these mouth-watering gluten-free banana bread or muffins. Most of the ingredients are pantry staples, except for Xanthan gum which can be found in most natural food stores or online:

For the Muffins Ingredients:

  • 2 cups gluten-free flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/3 cup coconut oil, melted (or any vegetable oil)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 large egg, beaten (or egg replacer)
  • 2 ripe bananas, mashed (about 1 cup)
  • 3/4 cup soymilk
  • 2 teaspoons vanilla extract
  • 1 teaspoon Xanthan gum (optional)

For the Banana Bread Ingredients:

  • 1 ½ cups gluten-free flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 tsp cinnamon
  • ½ cups light brown sugar
  • 2 eggs
  • ⅓ cup melted butter or coconut oil
  • 4 ripe bananas
  • 1 tsp vanilla extract

You can also add some extra elements to increase the flavor and texture of your muffins, such as chocolate chips, nuts, or maple syrup. Don’t be afraid to get creative and experiment with different additions to satisfy your taste buds.

The Recipe How-To

 Who doesn't love a good banana bread or muffin?!
Who doesn’t love a good banana bread or muffin?!

Now is the time for the most exciting part: let’s start making our delicious gluten-free banana bread or muffins!

Gather Your Ingredients

The first step to make this recipe is to gather all the ingredients. Here are what you will need:
Muffin Ingredients:
– 2 cups of gluten-free flour
– 1 tsp of baking soda
– 2 teaspoons of cinnamon
– 1/4 teaspoon of salt
– 1/2 cup of granulated sugar
– 1 large egg
– 1/2 cup of vegetable oil
– 1 tablespoon of vanilla extract
– 3 cups of mashed ripe bananas (about 3 large bananas)
– 1 cup of chocolate chips (optional)
Banana Bread Ingredients:
– 1 ½ cups of mashed ripe bananas (about 3 medium-large bananas)
– ⅓ cup of maple syrup
– ¼ cup melted butter or coconut oil
– 2 eggs
– 1 teaspoon vanilla extract
– 1 teaspoon baking soda
– Pinch of salt
– 1 teaspoon cinnamon
– 1 cup almond flour
– ½ cup gluten-free flour (I used rice flour)

If you want to switch up your ingredients or add something, feel free to do so! After all, cooking is about experimenting with flavours and creating something that satisfies your taste buds.

Mix Your Dry Ingredients

Start by mixing all the dry muffin ingredients in a large bowl. When selecting gluten-free flour, keep in mind that each type can alter the taste and texture of your recipe, so choose carefully according to your preference. Rice flour is a great alternative for those who don’t have access to a variety of gluten-free flours.

Mix Your Wet Ingredients

In another bowl, mix all the wet muffin ingredients and whisk until smooth. Add mashed bananas to this mixture and stir well.

For the banana bread recipe, combine all the wet ingredients in a separate bowl and mix them together smoothly.

Combine Your Mixtures

Add the wet ingredients to the bowl with dry ingredients, stirring until they are well mixed. In order to enhance the texture of our muffins, you can add xanthan gum if you want. It helps prevent the mix from feeling too crumbly or falling apart easily.

Fill Up The Muffin Tin or Baking Loaf

Once your batter is ready, it’s time for portioning! You can use a greased muffin tin or pour your mixture into a baking loaf pan if you prefer banana bread over muffins.

Fill each muffin cup up about two-thirds of the way full with your batter for muffins. If you are making banana bread, spread your batter

Substitutions and Variations

 You won't even know this banana bread is gluten-free!
You won’t even know this banana bread is gluten-free!

My dearest readers, I know that not all of us possess the same ingredients in our pantries. So, I have curated some substitutions for various ingredients in this recipe, as well as some variations to suit your taste buds.

For those who are lactose intolerant or vegan, you can substitute the eggs and dairy milk for chia seeds and soymilk respectively. Simply mix one tablespoon of chia seeds with three tablespoons of water and let it sit for 10-15 minutes before adding it to the batter. As a substitute for butter, you can use coconut oil or vegetable oil.

If you are allergic to rice flour or want to move away from gluten-free options, you can use whole wheat flour instead. While using whole wheat flour, don’t forget to add an extra teaspoon of xanthan gum to maintain the binding texture.

A variation that will tempt your taste buds is the banana nut muffins! Add chopped walnuts or pecans to the mixture before baking. Or possibly chocolate chip banana muffins for a more decadent treat. Instead of using granulated sugar, try light brown sugar or maple syrup.

For those looking at a low carb option or just reducing their carb intake, you can switch out sugar for a natural sweetener such as stevia or honey. Or remove any type of processed sugar entirely and add blueberries to create blueberry banana muffins.

Remember dear readers, these substitutions and variations can give way to different textures and flavours. Therefore, be more liberal with the substitutions – experimentation can lead to unique creations!

I hope this segment has made modifications easier for you all. Happy baking!

Serving and Pairing

 Satisfy your sweet tooth with these delicious and healthy treats.
Satisfy your sweet tooth with these delicious and healthy treats.

When it comes to serving and pairing this gluten-free banana bread or muffins recipe, the possibilities are endless. In terms of serving, you can either serve it warm or at room temperature. A generous smear of butter or peanut butter will elevate the flavors.

Banana bread also pairs well with a variety of beverages, such as coffee, tea, or a glass of milk or dairy-free milk such as soymilk. If you’re hosting a brunch, add this gluten-free banana bread to your menu and watch as guests rave about the delightful combination.

If you’re looking for a more substantial option, try pairing this banana bread with a simple side salad or fresh fruit. The natural sweetness of bananas will marry beautifully with berries, such as raspberries or strawberries.

For an extra burst of flavor, sprinkle some cinnamon on top of your gluten-free banana bread slices before serving. The cinnamon will enhance the flavors in the recipe and add a subtle warmth to every bite.

Incorporate this recipe into your snacking routine by enjoying it as an on-the-go breakfast, mid-day snack or afternoon treat. This recipe is so versatile that it can even be served to guests during special occasions like birthdays and baby showers.

With its mouthwatering aroma and fluffy texture, rest assured that your gluten-free banana bread recipe is bound to impress whoever tries it.

Make-Ahead, Storing and Reheating

 These muffins are the perfect on-the-go breakfast or snack.
These muffins are the perfect on-the-go breakfast or snack.

I do love a recipe that I can prepare ahead of time and store for later. These gluten-free banana muffins are perfect for a make-ahead breakfast or snack. After baking, simply let the muffins cool down to room temperature before storing them in an airtight container for up to four days. They can also be stored in the freezer for up to three months.

When reheating, I recommend using a microwave or oven. To use the microwave, remove the muffins from the container and place them on a microwave-safe plate. Heat them for 15-20 seconds each, or until warm. Alternatively, reheat the muffins in an oven at 350°F for 5-7 minutes.

One of my favorite things about these muffins is that they are just as delicious when reheated as they are fresh from the oven. The sweet aroma of ripe bananas and cinnamon wafts through your kitchen as you take your first bite into these soft and moist gluten-free banana muffins. Trust me; they will not last long enough to need reheating!

Tips for Perfect Results

 Don't let gluten-free scare you away from making this easy recipe.
Don’t let gluten-free scare you away from making this easy recipe.

Friends, I understand how disappointing it is to spend time and effort on a recipe that does not turn out right. And that’s why I’ve taken great care to test and retest this gluten-free banana bread and muffin recipe until it turns out perfect every single time. Here are some tips to ensure you achieve the same flawless results.

Firstly, be sure to adequately mash your bananas before mixing them with the other ingredients. Use overripe bananas for the best flavor, and squash them until they’re nearly smooth. A few small lumps are okay, but larger chunks will leave you with uneven pockets of moisture in your baked goods.

Secondly, don’t skip combining ingredients in a separate bowl before transferring them into the main mixing bowl. This step ensures that each component mixes evenly and gently into the batter, resulting in a well-balanced texture and flavor.

Thirdly, if you’re baking muffins rather than bread, be careful not to overfill your muffin tin or they’ll overflow during baking. Generally, fill each cup about two-thirds full to avoid spillage.

Fourthly, make use of gluten-free flour blends that incorporate xanthan gum or another binder ingredient. This ingredient helps keep these gluten-free baked goods from crumbling apart.

Lastly, play around with mix-ins and variations! Chocolate chips, walnuts, raisins or dried cranberries can make a delicious addition to banana bread or muffins. You may also try subbing part of the flour with almond meal or coconut flour for added depth of flavor.

Follow these tips and get ready for perfectly moist, flavorful gluten-free banana bread or muffins on your first try!

Bottom Line

In conclusion, this gluten-free banana bread or muffin recipe is a wonderful addition to your cooking repertoire. Not only is it delicious and satisfying, but it is also healthy and nutritious, making it perfect for any time of the day. From breakfast to snack-time to dessert, these banana muffins are a winner.

With the use of gluten-free flour, soymilk, and xanthan gum, this recipe will accommodate all dietary needs while retaining exceptional flavor and texture. Moreover, the presence of ripe bananas adds a natural sweetness and moisture that makes each bite irresistible.

Whether you opt for banana nut muffins, blueberry banana muffins, or add chocolate chips for a decadent twist, this recipe can be easily customized to fit your unique taste preferences. You can bake in bulk and store in the freezer for those busy mornings or embark on fun baking activities with family and friends.

In the end, this gluten-free banana bread or muffin recipe is one of the best gluten-free options out there. Give it a try – It will not disappoint!

Tasty Gluten Free Banana Bread or Muffins

Tasty Gluten Free Banana Bread or Muffins Recipe

A moist and delicious banana bread recipe adapted from an ener-g rice mix box that I changed a bit. (Must use rice mix, not rice flour) No one can tell that it is gluten free, unless maybe you let it sit for 3 days until it tastes grainy like most gluten-free products do. But it does not last for 3 days in my house. It also makes geat muffins, haven't decided on which one we like better, so I will give directions to make both. Best served fresh out of the oven.
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Prep Time 20 mins
Cook Time 1 hr 10 mins
Course Dessert
Cuisine Gluten-free
Servings 1 loaf
Calories 4232 kcal


  • 1 cup sugar
  • 2 1/2 cups rice, mix Ener-G brand
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 4 eggs, large
  • 3 bananas, ripe
  • 1 cup soymilk
  • 1 teaspoon gluten-free vanilla extract
  • 1 teaspoon gluten-free coconut flavoring
  • 1/2 cup oil


  • Preheat oven to 350°F.
  • Mix first five ingredients together, beating eggs before adding to dry mixture.
  • Mix in remaining ingredients except bananas.
  • Once mixture becomes a batter, add bananas.
  • Pour into greased loaf pan (9x5x3-inch) or greased muffin tins.
  • Fill almost to top. If when making bread, you have a little extra batter, fill the rest in muffin tins to try.
  • Bake bread at 350F for 70 minutes, until brown and toothpick comes out clean.
  • Bake muffins at 350°F for 40 minutes, until brown.

Add Your Own Notes


Serving: 1597gCalories: 4232kcalCarbohydrates: 682.1gProtein: 72.3gFat: 137.6gSaturated Fat: 24.2gCholesterol: 846mgSodium: 1052.7mgFiber: 19.8gSugar: 245.9g
Keyword < 4 Hours, Breads, Breakfast, Easy, Free Of...
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