Gluten Free Banana Bread | Primavera Kitchen (2024)

This is the best Gluten-Free Banana Bread recipe you’ll ever make! It’s loaded with sweet bananas, Greek yogurt, and chocolate chips! This recipe is moist, fluffy, light, and super flavorful!

If you’re looking for even more gluten-free baking recipes, be sure to check out my Easy Low-Carb Pumpkin Bread, Gluten-Free Cornbread, and Gluten-Free Chocolate Chip Cookies!

It’s no secret that I love a good banana bread recipe! I have tons to choose from, like this Low-Carb Blender Banana Bread, Dulce De Leche Banana Bread, and Paleo Chocolate Chips Almond Flour Banana Bread. But, when I say this is the BEST gluten-free banana bread recipe, I truly mean it! This recipe is so delicious and moist, it’s ready for the oven in just 10 minutes, AND it has healthy ingredients. What could be better?! You might want to make a double batch because it’ll go quickly!

How To Make Gluten-Free Banana Bread

Ingredients

• Bananas — I use 3 overripe bananas that I peel and mash, which yields 1 cup.
• Greek yogurt — For the best flavor, I use full-fat plain Greek yogurt. Be careful not to use flavored yogurt.
• Egg — I always bring the egg to room temperature first, as it incorporates better.
• Vanilla and cinnamon— Just a little bit of vanilla extract and cinnamon powder adds so much warmth.
• Coconut oil — Instead of butter, I use extra virgin coconut oil.
• Sugar and salt— The granulated sugar adds the perfect amount of sweetness, while the salt balances all the flavors.
• Baking soda— A pinch of baking soda makes this gluten-free banana bread light and fluffy.
• Gluten-free flour — My go-to is bob’s red mill gluten free, as it yields the best texture.
• Chocolate chips — Feel free to adjust the amount of chocolate chips to your liking. You can also use some chopped nuts instead like walnuts and pecans.

Instructions

• Before you begin, preheat your oven to 350°F and spray a bread pan with non-stick cooking spray. You can also use parchment paper instead.

Mix the batter, and fill the bread pan:

• In a large bowl, whisk together the mashed bananas, Greek yogurt, egg, vanilla, melted coconut oil, and sugar. Mix until everything is evenly combined.
• In another bowl, add the gluten-free flour blend, baking soda, salt, and cinnamon powder, then stir it well.
• Mix the dry and wet ingredients until they’re just combined, then stop mixing.
• Now, add the chocolate chips and gently fold them into the batter.
• Pour the batter into the prepared bread pan, and sprinkle extra chocolate chips on top, if desired.

Bake covered, then uncovered:

• Cover your banana bread with aluminum foil and bake for 30 minutes. This will help the top from browning too quickly.
• After the initial 30 minutes, remove the foil and then continue baking for the remaining 30 minutes. You can tell the banana bread is done if you insert a toothpick into the center and it comes out clean.

Cool and slice:

• Allow the gluten-free banana bread to cool slightly on a wire rack before slicing.
• Enjoy it for breakfast, as a snack, or a healthy dessert!

How To Store Leftovers

• To Store: You can store gluten-free banana bread in the fridge for up to a week or on the counter for 3 days. I recommend using a good, airtight container to keep the bread moist and fresh.
• To Freeze: Gluten-free banana bread freezes very well and will keep for up to 3 months! You can freeze the bread as individual slices or as a full loaf. Either way, I recommend wrapping it in plastic wrap first, then storing it in a freezer-safe bag.

What To Serve with Gluten-Free Banana Bread

• Coffee or tea: I love to enjoy a slice of gluten-free banana bread with a hot cup of herbal tea or coffee. Add a quick and easy fruit salad, and you’ve got a great light breakfast or brunch spread!
• Breakfast favorites: If you like a heartier breakfast, pair this recipe with a cheesy breakfast casserole or spinach and mushroom frittata. It’s also delicious with other breakfast favorites, like a yogurt parfait, air fryer bacon, or hard-boiled eggs.
• Cozy lunch or dinner: Gluten-free banana bread isn’t just for breakfast! It’s also such a good dessert to have with a cozy meal. Some of my family’s go-to’s are this classic chili recipe, chicken noodle soup, or Guinness beef stew.

Recipe Variations

• Swap the chips: Feel free to swap the chocolate chips with any type of “chips” you prefer, like white chocolate, caramel, or peanut butter. You could also do a mix of flavors!
• Toppings and mix-ins: This recipe is great as-is, but I encourage you to get creative with it too! You can mix in fresh berries or a swirl of almond butter and top it with chopped nuts or streusel! Just be mindful of baking time if you add ingredients.
• Make muffins: Turn this recipe into banana muffins! For instructions and expert tips, check out my blender banana oatmeal muffins recipe.

Recommended Tools

• Two bowls: You’ll one medium and one large bowl to mix the wet and dry ingredients separately.
• Bread pan: For the best results, I bake this recipe in a standard-sized bread pan.
• Whisk: I like to use a whisk to fluff and mix the dry ingredients together.

Frequently Asked Questions