Gluten-Free Banana Bread
This Gluten-Free Banana Bread is a quick bread that you can feel good about! It’s packed with wholesome ingredients, there’s no refined sugar and it’s both gluten and grain free. It includes a few simple ingredients and it comes together in one bowl!
We almost always have bananas in the house, and admittedly I’ve always bought more than I need because I love baking with them.
My banana nut bread has been a family favorite for years, but these days I use a lot less wheat flour because I feel better when I keep it to a minimum.
This Gluten-Free Banana Bread is an even healthier alternative. Like my healthy blueberry banana muffins, this bread is packed with nutrient dense almond flour, so it’s gluten and grain free.
There’s also no dairy or refined sugar, so it’s also paleo-friendly.
Whether you’re following a gluten-free or paleo diet or not, this gf banana bread is a deliciously healthy alternative to the classic. 🙂
Why you’ll love this recipe:
- Gluten-free banana bread is wholesome and hearty with plenty of banana flavor and dark chocolate chips.
- It’s also grain free with no refined sugar or dairy, so it’s also paleo-friendly.
- It comes together with just a few ingredients and it’s made in just one bowl.
- It’s great for meal prep and it’s freezer-friendly!
Recipe ingredients
Ingredient notes:
- Almond flour. For best results, use finely ground almond flour for the most optimal texture. Do not use almond meal as it includes the skin of the almonds and lends a coarser texture.
- Bananas. Use overripe bananas…the more black spots the better!
- Eggs. This paleo banana bread includes 4 eggs, which may sound like a lot, but they’re necessary to provide structure to the bread as there’s no gluten or starch.
- Oil. Sub the olive oil with your favorite oil.
- Maple syrup. Sub the maple syrup with honey. If using coconut sugar, you may need to increase the amount to 1/3 cup as it is not as sweet.
- Vanilla extract. This is optional, but it adds great depth of flavor.
- Chocolate chips. Use your favorite dairy-free brand to make this recipe paleo-friendly or omit them altogether.
How to make paleo banana bread
This recipe includes very little prep and just a few ingredients, so it comes together quickly.
It also comes together in just one bowl, so clean up is a breeze as well!
Pro tip: Use finely ground almond flour for the best possible texture. Do not use almond meal as it includes the almond skin and will yield a coarser texture.
See the recipe card below for full instructions.
- Mash the banana in a large bowl.
- Add the eggs, oil, maple syrup and vanilla and whisk well to combine.
- Add the almond flour, baking powder, baking soda and salt and whisk until no lumps remain, then fold in the chocolate chips.
- Pour the batter into a greased loaf pan and bake at 350 degrees for 55-60 minutes or until golden brown and set.
Recipe notes
- Pro tip: Use finely ground almond flour for the best possible texture. Do not use almond meal as it includes the almond skin and will yield a coarser texture.
- Use dairy free chocolate chips to make this recipe dairy-free and paleo, or they may be omitted altogether.
- Store gluten-free banana bread at room temperature for up to 3 days or in the refrigerator for up to one week. It may also be frozen for up to 3 months!
More gluten-free recipes you’ll love:
- Almond flour cake
- Almond flour pancakes
- Banana muffins
- Carrot cake muffins
- Chocolate chip protein muffins by Cotter Crunch
- Double chocolate zucchini bread
- Healthy blueberry banana bread
- Healthy chocolate zucchini muffins
- Healthy cranberry orange muffins
- Healthy morning glory muffins
- Gluten-free pumpkin bread
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Gluten-Free Banana Bread
Ingredients
- 3 medium bananas about 1 cup mashed
- 4 large eggs
- 1/4 cup extra virgin olive oil sub with your favorite oil
- 1/4 cup pure maple syrup sub with honey
- 1 teaspoon vanilla extract
- 2 cups almond flour finely ground for best results
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup dark chocolate chips or your favorite; optional
Instructions
- Preheat the oven to 350 degrees and spray a standard loaf pan with cooking spray.
- Mash the banana in a large bowl. Add the eggs, olive oil, maple syrup and vanilla, and whisk until well combined.3 medium bananas, 4 large eggs, 1/4 cup extra virgin olive oil, 1/4 cup pure maple syrup, 1 teaspoon vanilla extract
- Add the almond flour, baking powder, baking soda and salt to the wet ingredients, then whisk until no lumps remain. Stir in the chocolate chips.2 cups almond flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/3 cup dark chocolate chips
- Pour the batter into the prepared pan and spread evenly. Bake on the middle rack of the oven for 55-60 minutes or until golden brown and a toothpick inserted into the center comes out clean. Remove from heat and cool completely on a wire rack. Enjoy!
Notes
- Pro tip: Use finely ground almond flour for the best possible texture. Do not use almond meal as it includes the almond skin and will yield a grainy texture.
- Use dairy free chocolate chips to make this recipe dairy-free and paleo, or they may be omitted altogether.
- Store gluten-free banana bread at room temperature for up to 3 days or in the refrigerator for up to one week. It may also be frozen for up to 3 months!
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
**This recipe was originally published in October 2018. Step by step photos have been added and the text has been modified to include more recipe information and better readability.
33 Comments on “Gluten-Free Banana Bread”
Banana bread is definitely needed year round! This looks delicious, Marcie! I’ve always wanted to try a gluten free version and I’m loving that this is made in just one bowl, too. Wishing this was my breakfast for today!
Thank you Gayle! Almond flour makes this bread so hearty and satisfying and you’d never know it was GF!
Wow, Marcie! I can’t get over how beautiful this banana bread is. It’s looks so fluffy and perfect. I would have never guessed it was gluten-free! I love the ingredient list too. So simple and wholesome. I just so happen to have some overripe bananas as well and they are begging me to make this!
Thank you Sarah — I really appreciate your sweet comment! This bread really is wholesome and I can’t wait to try it with pumpkin! 🙂
My household is the same about bananas… they’re a staple around here, and I always have both fresh & frozen ones in my kitchen! Banana bread is one of my favorite things to bake, and this looks delicious. I like using almond flour for GF recipes too!
I’m at the store for bananas a few times a week — it’s crazy! haha Thanks Nicole!
Oh my! This banana bread looks perfect!!! Pinned it right away 🙂
Thank you so much! 🙂
This banana bread is the answer to my banana bread prayers! I’ve also been trying to cut back on gluten and wheat products in general, so I can’t WAIT to try this!!
I’m glad you feel the same way…this recipe has been my saving grace since I’ve stopped baking with wheat on a day to day basis! Thanks Katherine! 🙂
I can’t even believe that this gorgeous-looking bread is gluten-free!! It seriously looks SO unbelievably soft and moist, Marcie! Definitely adding this one to the must-bake list!
Thank you Sarah! I hope you get to try it out!
I love that this bread is grain-free and refined sugar free! I’m always trying different healthier banana breads so I definitely need to add this one to the list!
We’re definitely on the same page! 🙂
There is just nothing like a stellar loaf of banana bread! I’m obsessed with the chocolate-banana combo – I could go for a thick, warm slice of this every single morning!
I could eat this every day too! 🙂
There’s ALWAYS a demand for banana bread!! This loaf looks FANTASTIC!!
Funny – I’ve been the same way over the last year I’d say. While I do still eat wheat, it’s on a much smaller basis as I just feel better that way. And certain things seem to set me off more than others (which I find fascinating).
I’m glad you feel that way too and thank you! 🙂 I’m having the same issues…the most random things set me off!
Can we substitute the almond flour with oat flour? Thanks.
Hi Kris! I wouldn’t recommend substituting the almond flour with oat flour as you would get much different results. I have an oat flour waffle recipe that you might like however! https://flavorthemoments.com/one-bowl-blueberry-oat-flour-waffles
I made this recipe at the weekend after trawling Pinterest, and it is delicious! So wonderful to still be able to eat banana bread and follow a gluten, refined sugar and dairy free diet! Thank you.
I did have to bake for an extra 25 mins for some reason – not sure what went wrong on that front.
I’m so glad to hear that you enjoyed this Annie! I miss banana bread so much so this satisfies my cravings. 🙂 Hopefully it will bake up in the normal time frame next time!
Is the baking time based off using a metal loaf pan or glass?
I used a metal pan Rachel.
OK, thanks. So probably longer baking time for glass, then.
Do you think I could substitute coconut oil for the olive oil?
Absolutely!
Can I sub honey for maple syrup?
I’m sure that would work fine Megan!
My gut doesn’t tolerate almonds/almond flout, but I have some Bob’s Red Mill 1 to 1 flour in my pantry- could I use that in this recipe?
Hi Camee! Bob’s Red Mill 1 to 1 would work better with this recipe for traditional banana bread: https://flavorthemoments.com/perfect-one-bowl-banana-nut-bread/.
Wow, I make gluten free stuff off the internet all the time, three coeliacs in the family. Anyway I thought we’d try this as we need a new banana recipe. I had all the ingredients so that was a winner. Mixed it all up, looked good, I lucked l licked the bowl, oh my I was convinced I would enjoy it but boy was I wrong.
Amazing, thank you, moist, light and the chocolate chips weren’t all at the bottom!
Will be making again.
Thank you for the feedback Clare — it makes me really happy that you enjoyed the bread! 🙂