Gluten-Free Banana Bread (Moist, Soft & Never Gummy)

Gluten-free banana bread often gets a bad reputation. Some loaves turn out dry, crumbly, or strangely gummy in the middle. But when it’s done right, gluten-free banana bread can be just as soft, moist, and flavorful as the classic version sometimes even better.

This recipe is designed to give you a banana bread that is tender, rich, and perfectly sliceable, without any wheat flour. It’s made with simple gluten-free ingredients and relies on very ripe bananas and the right mixing method to create a beautiful texture.

Whether you’re gluten-free by choice or necessity, this loaf is comforting, easy to make, and perfect for breakfast, tea time, or a healthy snack.

Let’s bake a truly good gluten-free banana bread, step by step.

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Why This Gluten-Free Banana Bread Works

• Gluten-free flour blend provides structure
• Ripe bananas add moisture and natural sweetness
• Eggs help bind everything together
• Oil or melted butter keeps the loaf soft
• Gentle mixing prevents a dense texture

Key Tip: Use bananas with lots of brown spots. This is essential for moisture and flavor.

Ingredients You’ll Need

Dry Ingredients

• 2 cups gluten-free all-purpose flour (with xanthan gum)
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon (optional)

Wet Ingredients

• 3 large ripe bananas (very soft)
• ¾ cup brown sugar
• ½ cup oil or melted butter
• 2 large eggs
• 1 teaspoon vanilla extract

Optional Add-Ins

• Chocolate chips
• Chopped walnuts or pecans

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Step-by-Step Instructions (With Image Prompts)

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Step 1: Preheat the Oven & Prepare the Pan

Preheat your oven to 170°C / 340°F. Grease a loaf pan and line it with parchment paper, leaving extra paper over the sides for easy lifting.

This is especially important for gluten-free baking to avoid sticking.

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Step 2: Mash the Bananas

Place the ripe bananas in a large bowl and mash them with a fork until mostly smooth. A few small lumps are fine.

Do not over-mash—texture adds character.

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Step 3: Add Oil or Melted Butter

Pour the oil or melted butter into the mashed bananas and mix well.

This step ensures the banana bread stays moist and tender, not dry.

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Step 4: Mix in Sugar, Eggs & Vanilla

Add brown sugar, eggs, and vanilla extract. Stir until smooth and fully combined.

Brown sugar is key for moisture in gluten-free baking.

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Step 5: Mix Dry Ingredients Separately

In a separate bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon.

This helps distribute the rising agents evenly.

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Step 6: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the banana mixture. Gently fold with a spatula until just combined.

• Batter will be slightly thicker
• Do NOT overmix

Overmixing can make gluten-free bread gummy.

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Step 7: Add Optional Mix-Ins

Fold in chocolate chips or nuts if using.

This step adds texture and extra flavor.

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Step 8: Pour Batter into the Pan

Transfer the batter into the prepared loaf pan and smooth the top evenly.

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Step 9: Bake the Banana Bread

Bake for 55–65 minutes, or until a toothpick inserted into the center comes out mostly clean.

If the top browns too quickly, loosely cover with foil during the last 15 minutes.

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Step 10: Cool Completely

Let the loaf cool in the pan for 15 minutes. Then lift it out using parchment paper and cool completely on a wire rack.

Important: Gluten-free bread needs full cooling to set properly.

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Step 11: Slice & Serve

Slice the banana bread once fully cooled. Enjoy plain or with butter.

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How to Know Your Gluten-Free Banana Bread Is Perfect

• Moist and tender crumb
• No gumminess
• Evenly baked center
• Strong banana aroma

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Common Gluten-Free Baking Mistakes

❌ Using underripe bananas
❌ Overmixing the batter
❌ Skipping parchment paper
❌ Cutting while warm

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Easy Variations You Can Try

• Gluten-Free Chocolate Chip Banana Bread
• Dairy-Free Version (use oil)
• Nut-Free Version (skip nuts)
• Cinnamon Banana Bread

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Storage & Freezing Tips

• Store at room temperature for 1 day
• Refrigerate for up to 5 days
• Freeze slices individually for 2 months

Gluten-free banana bread freezes very well.

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Final Thoughts

This Gluten-Free Banana Bread proves that you don’t need wheat flour to make a soft, flavorful, comforting loaf. It’s simple, reliable, and perfect for anyone looking for a gluten-free treat that doesn’t taste “gluten-free.”

Bake it once, and it will become a staple in your kitchen 🍌💛

Also read on Banana Bread Muffins