• chef janet

Gluten-Free Banana Bread

Updated: Jun 17

This gluten-free banana bread recipe is one of my favorites. Not only is is moist and delicious, but is is so reliable. I am not a trained baker and sometimes I mess things up. But this recipe never fails. This banana bread can easily be made vegan by using an egg replacer or flax eggs. The bread holds up really well with very little change in the texture and taste.

This gluten-free banana bread is great on it's own but adding some different flavors can't hurt, right? Here are a few super easy topping recipes to make this bread a show stopper at a Sunday brunch.

  • Peanut Butter Glaze - Salty peanut butter is yummy with banana and cinnamon. Place 1/4 c peanut butter and 3 Tbsps cream in a microwave-safe bowl, heat in the microwave for 30 seconds. Stir. If is melted and smooth, it's done. Otherwise, microwave for 20 -30 seconds and stir. Drizzle over the cooled loaf.

  • Strawberry Sauce - Stem and cut 10 strawberries in half. Place them in a small pot with 1 Tbsp sugar, 1 tsp lemon juice and 1 tsp water. I recommend tasting one strawberry first. If it is not very sweet, I add another teaspoon or 2 of sugar. Bring to a simmer over a medium heat and cook 3 more minutes stirring often. Remove the pot from the heat. For a chunky sauce use a masher. For a smoother sauce, puree it in the blender or with an immersion blender.

  • Orange Icing - Combine 6 Tbsps powdered sugar with 2 1/2 tsp orange juice and the zest of one orange. This tangy icing is my favorite topping for this gluten-free banana bread.

Gluten-Free Flour

I have used several different gluten-free flour blends for this gluten-free banana bread and they all worked well. My custom blend of sorghum, millet and brown rice flours with potato and tapioca starches is my favorite.

Here is my special flour blend that I love for this banana bread recipe and many more of my gluten-free recipes:

  • 1 c sweet white sorghum flour

  • 3/4 c millet flour

  • 1/4 c brown rice flour

  • 2/3 c potato starch

  • 1/3 c tapioca starch

If you prefer a store bought blend, I like King Arthur Flour All Purpose Gluten-Free flour the best. Whichever blend you use try to use one without xanthan gum. If your blend does have xanthan gum omit the 3/4 tsp called for in the recipe.


1 2/3 c mashed banana, about 5 very ripe bananas

1/2 c oil

3 large eggs

1 c sugar

2 tsps vanilla extract

2 c gluten free flour blend* 3/4 tsp baking powder

3/4 tsp salt 3/4 tsp xanthan gum 1/2 tsp baking soda 1/2 tsp cinnamon (optional)

1 c chocolate chips (optional)

Preheat the oven to 350F. Generously grease an 8.5 inch loaf pan if not using chocolate chips or a 9" loaf pan if adding chips.

  1. Combine the dry ingredients (not including the sugar) in a small bowl and set aside.

  2. In a large mixing bowl, mash the bananas until smooth. Measure out to be sure that it is 1 2/3 c.

  3. Add the oil, eggs, vanilla and sugar and mix well until the sugar has dissolved.

  4. Add the dry ingredients in 3 additions and mix until smooth.

  5. Stir in the chocolate chips if using.

  6. Pour the batter into the loaf pan.

  7. Bake for 40 minutes. Then cover the loaf with a foil tent and bake an additional 25-30 minutes or until the top is set.

  8. Cool in the pan on a wire rack for 10 minutes.Then remove from the pan and cool on the rack.

If you want to mix up your own gluten-free flour blend, here is a super easy one:

  • 2 c brown rice flour

  • 2/3 c potato starch

  • 1/3 c tapioca Starch


©2019 by Chef Janet, LLC