Gluten Free Banana Bread Recipe

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I love banana bread. It’s one of my favorite uses for over ripe bananas, but what I don’t love is what it does to my body. I’m not allergic to gluten by any means, but occasionally, I will find a recipe that I can’t eat. Yeast rolls are another one of my favorites that just make my body go wonky and of course, my favorite banana bread recipe is another one. Luckily though there are awesome gluten free recipes out there that make it possible for me to enjoy those few things that my body doesn’t react well to. This gluten free banana bread recipe is one of them.

Banana Bread is a classic and this gluten free banana bread recipe is sure to become one of your favorites! It's easy to make, won't trigger a gluten sensitivity and has that classic banana bread taste that you've always loved so much!

This banana bread really does remind of the recipes that I remember eating as a kid. It’s moist and flavorful where a lot of recipes leave something to be desired. Plus, since it’s gluten free, it’s a quick and easy dessert that I can serve to my gluten free friends without worrying that something I make will upset their bodies. If you’re new to gluten-free baking, we really like Bob’s Red Mill Gluten Free flour for this recipe (and a few others). It’s quality flour and I love that it isn’t quite as expensive as some of the other brands.

Gluten Free Banana Bread Recipe

First things first with this recipe is that like all banana bread recipes, you really do need to use very ripe bananas. I usually use ones that are just starting to turn black. When that happens, I cut them up and then toss in the freezer. You’ll want to freeze the banana that you’re using in this recipe too then thaw them before mixing things up. Don’t ask me exactly why, but they work much better when that is done first. There are just somethings in life that I don’t question. Freezing and thawing the bananas is one of them. If you don’t want to add the chocolate chips to your banana bread, you can easily substitute walnuts. Walnuts are naturally gluten free so the only thing you’ll need to do is just be sure that the ones you buy aren’t processed near gluten if you’re gluten sensitive.

This recipe is super simple to make but if you have a bread machine, it’s even easier. Just add the ingredients in the order according to your manufacture’s settings and use the quick bread cycle. I made this recipe in mine just a couple of days ago and it turned out great!

You Will Need:

  • 1/2 cup butter, softened 
  • 1 cup sugar 
  • 3 large eggs 
  • 1/2 cup sour cream 
  • 1 Tablespoon vanilla 
  • 3 very ripe bananas
  • 1 1/2 cups gluten-free all-purpose flour
  • 1 teaspoon baking soda 
  • 1 teaspoon salt 
  • 1 teaspoon baking powder 
  • 1/2 cup chocolate chips

Preheat your oven to 350°F and be sure to grease a loaf pan with butter then dust with a bit of gluten-free flour.


To start, combine the butter and sugar and mix until it is creamy. Once that is done, add the eggs, one at a time. Be sure that you mix well in between each egg.

Now, add the sour cream, bananas and vanilla in well and set aside.

In a separate mixing bowl, combine the gluten-free all purpose flour, baking soda, salt (can be omitted) and baking powder and mix well with a fork to combine.

Gradually mix the dry ingredients into the wet ones making sure that it is combined well before you add more. I usually add 1/2-3/4 cup at a time.

Gently fold the chocolate chips (or walnuts if you’re using them instead) into the batter and pour into your loaf pan.

Bake for 50-70 minutes or until a toothpick inserted into the center comes out clean. Check it at 50 minutes since some ovens will cook quicker than others.


Gluten Free Banana Bread Recipe
Banana Bread is a classic and this gluten free banana bread recipe is sure to become one of your favorites! It's easy to make, won't trigger a gluten sensitivity and has that classic banana bread taste that you've always loved so much!
  • ½ cup butter, softened
  • 1 cup sugar
  • 3 large eggs
  • ½ cup sour cream
  • 1 Tablespoon vanilla
  • 3 very ripe bananas (works best when frozen first and then thawed)
  • 1½ cups gluten-free all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ½ cup chocolate chips
  1. Preheat oven to 350°
  2. Grease loaf pan with butter and dust with flour.
  3. Cream together butter and sugar, then add each egg one at a time mixing well.
  4. Add sour cream, bananas and vanilla.
  5. In a separate mixing bowl mix dry ingredients, then gradually mix with the wet ingredients.
  6. Fold chocolate chips into the batter and pour into the loaf pan. Bake for 60-70 minutes, until an inserted toothpick comes out clean.

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Stacy Ott

Stacy Ott is the face and brain behind the frugal living and lifestyle blog Six Dollar Family as well as The Genealogy Queen and a few others.By the age of 30, Stacy had overcome an alcohol addiction, a drug addiction, divorce, survived domestic violence, and had built a life for herself and her daughter after spending 10 months in a homeless shelter. Stacy is passionate about homeless advocacy and addiction education.  Her first book, also called Six Dollar Family is available on Amazon.

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