You won’t believe how moist and tender this gluten-free banana bread is! It’s packed with ripe banana flavor and is easy to customize—try adding fresh cranberries, blueberries, or melty chocolate chips for a fun twist. Made with simple ingredients, this dairy-free quick bread has a few secret touches that make it extra special. One bite, and you’ll want to make it again and again!
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This homemade gluten-free banana bread is packed with sweet bananas and your favorite mix-ins. Whether you try it with chocolate chips, fresh cranberries, or blueberries, it’s a family favorite that works for breakfast or even dessert! I have several incredible gluten-free quick bread recipes to try!
I recently baked this loaf again to show how delicious it is with chocolate chips. While I love making it with fresh cranberries in the fall, they’re only available for a short time—so I wanted to share some tasty alternatives. No matter how you customize it, this gluten-free, dairy-free banana bread is soft, flavorful, and incredibly easy to make!
If you love baking, you will want to try these Gluten-Free Cranberry Muffins and this popular Gluten-Free Chocolate Banana Bread recipes.
Reader Rave
Like so many others here, I followed the recipe…sorta kinda. I used Cup4Cup flour and a bit of almond flour but didn’t have flaxseed anything, so I kinda adjusted those amounts. I used buttermilk instead of almond because that’s what we had, and I used to always add a bit of sour cream or yogurt to my favorite banana bread recipe before we had to watch our gluten intake. I doubled up on the actual bananas, as ours were smallish, and did not add any chips, nuts, or berries on this first run. I’d have given it five stars, but the cooking time had to be about doubled, which I was ready for based on the other comments. The bread is delicious, moist, and a keeper. It’s great having a recipe that is so forgiving, so adaptable!” Leslie P., Blog comment
Allergen Information:
I know many of my readers have multiple food sensitivities. See the Substitutions Section below for nut-free and gum-free options. Here’s what you won’t find in this simple gluten-free quick bread recipe:
- gluten-free
- dairy-free
- soy-free
- oat-free
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested this recipe using Bob’s Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur’s Measure for Measure Gluten Free Blend. because they both contain a balanced mix of starches, grains, and binding agents. This helps to create a soft, tender crumb. Other blends may work, but I haven’t tested them.
- Xanthan Gum or Guar Gum – These gums act like gluten in traditional baking, improving the structure and texture of any gluten-free baked goods you make. See the Substitutions section below for a gum-free option.
- Baking Powder and Salt – Use aluminum-free baking powder. Aluminum-free baking powder gives you a clean taste without any metallic aftertaste. Baking powder is essential for creating a light, fluffy texture in this quick bread. Salt balances sweetness and enhances the flavors.
- Almond Flour – Adds moisture and richness while keeping this gluten-free banana bread soft. Be sure to use almond flour, not almond meal, since almond meal is coarser and can make the texture grainy. If you need a nut-free option, check the Substitutions section below.
- Sugar – Cane sugar provides structure and sweetness while helping create a tender crumb. Using granulated sugar (instead of liquid sweeteners) keeps the banana bread from becoming too dense.
- Flaxseed Meal – Adds a boost of fiber and helps bind the ingredients together slightly, which improves texture. Make sure it’s ground flaxseed meal, not whole flaxseeds, because whole seeds won’t mix properly into the batter.
- Non-Dairy Milk – I used almond milk, but you can use any plant-based or regular milk.
- Coconut Oil – Oil provides moisture and richness to this bread without making the bread greasy. If you prefer, you can substitute an unflavored light oil or use unsalted butter for a slightly different flavor. If using solid coconut oil, melt it before mixing it into the wet ingredients.
- Eggs – Essential for binding the ingredients and helping the bread rise. I used large eggs for the right balance of moisture and structure.
- Pure Vanilla Extract – Use real and not imitation vanilla. You will definitely taste the difference.
Easy Substitutions:
- To make this recipe gum-free, use my DIY Gluten Free Flour Blend. It uses psyllium husk instead of xanthan or guar gum.
- To make this recipe nut-free, omit the almond flour and add 1/4 cup of additional gluten free flour blend.
Tips To Ripen Bananas:
If you don’t have over-ripe bananas, here are some easy ways to ripen your bananas quickly:
- Place your bananas (with the peels on!) on a baking sheet and bake at 225º F for 20 minutes. The low-temperature heat will also help to caramelize the bananas, adding to their sweet flavor.
- If you aren’t in a hurry, you can put your bananas in a brown paper bag and let them sit on the counter. (Don’t forget to close the bag!)
If you love bananas as much as we do, check out this gluten free black sesame banana bread or this gluten free strawberry banana bread recipe!! Are you ready to see how easy this moist, gluten-free, dairy-free banana bread with cranberries is to make? Grab your ingredients:
Try these tasty mix-in ideas!
This should really be called a gluten free banana bread base recipe, meaning the banana bread recipe is awesome, and you can use it with any fruit or mix-in :-). Here are some ways I have changed up this recipe:
- Blueberries or raspberries
- Chopped apples
- Chocolate chips or chocolate chunks
- Nuts (almond slivers, pecans, walnuts, etc.)
Tips For Success
1. Do not use a stand mixer or electric mixer to make this recipe. They tend to overmix your batter, leaving you with a dense loaf.
2. Let the batter sit for 15 minutes before baking. This allows the rice flour in your blend to soften, eliminating any grittiness.
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Step-By-Step Photos and Directions:
These are my step-by-step photos and directions from when I made and tested this recipe to show you every step of making this delicious recipe. I recommend comparing the batter in my photo to the batter you have. Every gluten-free flour blend behaves a little differently.
Step 1: Prepare the dry ingredients. In a large mixing bowl, whisk together the gluten-free flour, almond flour, sugar, flaxseed meal, baking powder and soda, and salt until well combined. This helps evenly distribute the leavening agents.
Step 2: Prepare the wet ingredients. In a separate smaller bowl, whisk together the mashed bananas, eggs, non-dairy milk, vanilla, and melted coconut oil (if using). If using coconut oil, make sure it’s fully melted so it mixes smoothly into the batter.
Step 3: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Fold in fresh cranberries, chocolate chips, or other mix-ins. Avoid overmixing to keep the bread light and tender. Do not use a stand mixer, as it can overwork the batter and affect the texture.
Step 4: Your gluten free banana bread batter should have this batter consistency this when the wet and dry ingredients are mixed.
🔑 Sandi says: Add more flour or liquid if your batter is runnier or looks dry. Every gluten free flour blend has a different grain-to-starch ratio, which greatly affects the moisture level of your baked goods.
Step 5: Prepare the loaf pan. Spray gluten-free baking spray into a bread loaf tin. You can also line the loaf pan with parchment paper to prevent the banana bread from sticking to the pan. (Note: PAM Baking Spray is not gluten-free!)
Step 6: Bake the bread. Bake the banana bread at 350º F for 40-45 minutes. The actual baking time will vary by the size and depth of your baking pan and the material it is made from. To test for doneness, insert a toothpick into the center of the bread. If it comes out clean, the bread is finished baking. If you see batter or crumbs, it needs to bake longer.
Step 7: When the bread is finished baking, remove the pan from the oven and set it on a cooling rack. Let it sit in the pan for 10 minutes. After 10 minutes, gently remove the banana bread onto the cooling rack to finish cooling. Don’t cut into the gluten-free banana bread until it is at room temperature. This allows the bread to set and will help prevent the bread from being crumbly.
If you love this recipe, these Gluten-Free Banana Bars are also amazing. Check out my sweet gluten-free banana recipes and find a new favorite!
If you love chocolate and bananas, try this easy Gluten Free Chocolate Banana Bread!
Frequently Asked Questions:
You can definitely use dried cranberries, but they will not taste the same. If you want to use blueberries, they make a great substitution for cranberries.
Store this bread in an airtight container in your refrigerator. This banana bread will last up to 4 days or up to 4 months in the freezer. You can also freeze cooled loaves in a freezer-safe container or zipper bag.
More Gluten Free Quick Bread Recipes:
- Gluten Free Cranberry Chocolate Chip Bread
- Gluten Free Matcha Green Tea Banana Bread
- Gluten Free Banana Sesame Bread – All you need is brown rice flour! No special blends are needed in this recipe.
- Quick and Easy Gluten Free Irish Soda Bread
Love This Recipe?
💬 Did you make this recipe? Drop a comment below, and let me know how it turned out! ⭐⭐⭐⭐⭐ Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Super Moist Banana Bread with Chocolate Chunks
Equipment
Ingredients
- 2 ripe bananas
- 2 large eggs
- ⅓ cup melted coconut oil * see note
- 1 cup non-dairy milk or regular milk
- 1 teaspoon pure vanilla extract
- 2 cups gluten free flour blend * see note
- 1 cup cane sugar coconut or brown sugar is fine too
- ½ cup almond flour * see note
- ¼ cup flaxseed meal
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
Optional Mix Ins
- 1/3 cup walnuts/pecans
- 1 cup fresh cranberries/blueberries/etc.
- 1/2 cup chocolate chips/chunks/M&Ms/ etc
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Instructions
- Preheat the oven to 350º F on bake, not convection bake. Set the oven rack to the middle position in the oven. This will help ensure even baking.
- In a large bowl, add 2 cups gluten free flour blend, 1 cup cane sugar, 1/2 cup almond flour, 1/4 cup flaxseed meal, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/8 teaspoon salt. Use a whisk to blend.
- In another mixing bowl, mash 2 ripe bananas. Add the 2 large eggs, 1/3 cup melted coconut oil, 1 cup non-dairy milk or regular milk, and 1 teaspoon pure vanilla extract. Whisk to blend.
- Pour the wet ingredients into the dry ingredients. Add the mix-ins (fresh cranberries, blueberries, chocolate chips, nuts, etc.)
- Mix together very gently. If you overmix the batter, your banana bread can turn out dense. Line a loaf pan with parchment paper or spray with a gluten-free baking spray. (Note Pam Baking Spray is not gluten-free!) Pour the batter into a loaf pan.
- Bake for 40-45 minutes until done. The actual baking time will vary depending on the size of your loaf pan, the width of the pan, and the material is made from (metal, glass, silicone, or ceramic.)
- To test for doneness, insert a toothpick into the middle of the loaf. If you see batter or crumbs, the bread needs to be baked longer. If the toothpick comes out clean, the banana bread is finished baking.
- Remove the bread from the oven and place on a cooling rack for 10 minutes. Remove the bread from the pan, gently, and place on the cooling rack. Do not cut into the bread until it has cooled. The cooling helps the bread set so it won't be crumbly.
Notes
- If you can’t find fresh cranberries, you can use other fruit like blueberries, raspberries, or even chocolate chips as pictured!
- I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your bread grainy.
- You can substitute the coconut oil for another light oil or unsalted butter.
- This bread will keep up to 4 days in an airtight container, or up to 4 months in the freezer.
- Place your bananas (with the peels on!) on a baking sheet and bake at 225º F for 20 minutes. The low-temperature heat will also help to caramelize the bananas adding to their sweet flavor.
- If you aren’t in a hurry, you can put your bananas in a brown paper bag and let them sit on the counter. (Don’t forget to close the bag!)
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated from an older November 2018 post with more recipe details.
I always buy bags of cranberries, put them on a sheet pan, freeze, then vacuum seal them, and throw in the freezer…then I have them year round…
I love that you do this. I have been lazy, just throwing the unopened bag in the freezer. One of these days I want to invest in a vacuum sealer!
Like so many others here, I followed the recipe…sorta kinda. Used Cup4Cup flour and a bit of almond flour but didn’t have flaxseed anything so kinda adjusted those amounts. Used buttermilk instead of almond, because that’s what we had and I used to always add a bit of sour cream or yogurt to my favorite banana bread recipe before we had to watch our gluten intake. Doubled up on the actual bananas as ours were smallish, and did not add any chips, nuts, berries on this first run. I’d have given it five stars, but the cooking time had to be about doubled which I was ready for based on the other comments. The bread is delicious, moist, and a keeper. It’s great having a recipe that is so forgiving, so adaptable!
I love when readers try fun modifications. Your changes really sound delicious!!
This recipe was delicious! Thank you for sharing it!
I am so glad you all loved the recipe. Thank you!
HI Sandi – love all your recipes , especially that you use my two favorite GL flours. Question on this recipe, if I dont want to use the flaxseed meal, should I up the almond flour , or change anything else in the recipe??
Hi MaryAnn, thank you so much for the compliment. I think substitute is fine with almond flour.
Hi Sandy, thank you so much for sharing this recipe. It sounds delicious! I was wondering if you could use something besides almond flour? My granddaughter can’t have nuts, and so I would like to make banana bread that we can both have.
Thanks,
Pam
Hi Pam, You can leave the almond flour out and add an additional 1/4 cup gluten free flour blend.
I made this delicious recipe today as muffins… they make 21 muffins, baked at 375 degrees for 20 minutes. I used buttermilk instead of almond milk. I also used poppyseed instead of flaxseed. Also added a handful of coconut. Now for a ha ha… the recipe is titled Banana Bread with Chocolate chunks, but now where in the recipe does it tell you how much chocolate to use. So, I used 1 cup blueberries and 1/2 cup chocolate chips, 1 tbsp of grated orange peel…
Yes, I did really did tweak this recipe, and they were beyond awesome. It will give me courage to try a number of different things with the basic batter. 11/10!
I am so glad you enjoyed the banana bread. I will add in how much chocolate. This recipe started out using cranberries, but those are so tough to find year round so I remade it with chips.
This came out very nice, but it took and hour and 20 minutes to bake. I’m not sure where the 30 minute baking time came from.