Gluten-Free Banana Bread
An easy, moist gluten-free banana bread made with simple ingredients. A reliable gluten-free loaf perfect for snacks, lunchboxes or freezing.
This gluten-free banana bread is soft, moist, and easy to make — no complicated techniques or hard-to-find ingredients required. It’s a dependable everyday bake that works just as well for beginner gluten-free cooks as it does for seasoned coeliacs.
If you’ve struggled with dry or crumbly gluten-free loaves in the past, this recipe is designed to avoid exactly that.
Ingredients
3 ripe bananas, mashed
⅓ cup vegetable oil or melted butter
¾ cup brown sugar
2 eggs
1 tsp vanilla extract
1¾ cups gluten-free plain flour
1 tsp baking powder
½ tsp baking soda
½ tsp cinnamon (optional)
Pinch of salt
Method
Preheat oven to 170°C (fan-forced) and line a loaf tin.
In a large bowl, mix mashed bananas, oil, sugar, eggs and vanilla until combined.
Add flour, baking powder, baking soda, cinnamon and salt.
Stir gently until just combined — don’t overmix.
Pour batter into the prepared tin and smooth the top.
Bake for 50–60 minutes, or until a skewer comes out clean.
Cool in the tin for 10 minutes, then transfer to a rack to cool completely.
Tips and modifications
The riper the bananas, the better the flavour and moisture
Let the loaf cool fully before slicing for best texture
Option to add in dark chocolate chips, walnuts or macadamias (if tolerated)
Storage
Store in an airtight container for up to 3 days
Refrigerate for up to 5 days
Freezes well for up to 3 months
Coeliac & Allergy Note
This banana bread is gluten-free but always check individual ingredient labels to ensure they meet your dietary requirements.
