RecipeFix adapted recipe · Gluten-Free

Gluten-Free Banana Bread

Banana bread is forgiving enough for a direct gluten-free flour conversion, but the batter still benefits from extra hydration time. This version uses a 1:1 blend with xanthan gum and rests the finished batter before baking instead of sending dry starches straight into the oven.

115 minutes · serves 10

Based on: Classic Banana Bread

What changed, and why

Technique changes that matter

• Use a baking blend designed for 1:1 substitution rather than a single flour such as coconut or almond flour.
• Rest the batter after mixing, not the eggs and bananas separately, so the gluten-free flour actually hydrates.
• Tent with foil if the top is done before the center; do not raise the oven temperature to force the middle to set.

Ingredients

• 3 very ripe medium bananas, mashed (about 1 1/2 cups)
• 1/2 cup unsalted butter, melted and cooled slightly
• 3/4 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract labeled gluten-free
• 1 1/2 cups 1:1 gluten-free flour blend containing xanthan gum
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon

Method

Prepare the loaf

1. Heat the oven to 350°F (175°C). Grease a 9-by-5-inch loaf pan and line the long sides with parchment.
2. Whisk the mashed bananas, melted butter and brown sugar until glossy. Whisk in the eggs one at a time, then the gluten-free vanilla.
3. In a second bowl, whisk the gluten-free flour blend, baking soda, salt and cinnamon together.
4. Fold the dry ingredients into the banana mixture just until no dry flour remains, then let the finished batter rest for 10 minutes so the gluten-free starches hydrate.

Bake

1. Scrape the rested batter into the prepared pan and smooth the top. Bake for 55 to 65 minutes, until deeply browned and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
2. If the top browns before the center is ready, tent the loaf loosely with foil for the final 10 to 15 minutes.

Cool

1. Cool in the pan for 15 minutes, then lift the loaf onto a wire rack and cool for at least 30 minutes before slicing.

Cook notes

• Use a 1:1 blend containing a binder such as xanthan gum; almond flour or coconut flour cannot replace the blend cup-for-cup here.
• Check the vanilla and flour blend labels when cooking for strict gluten avoidance.
• Freeze fully cooled slices with parchment between them for easy individual portions.

Frequently asked questions

Can I replace wheat flour 1:1 in banana bread?

Use a gluten-free blend specifically labeled for 1:1 or measure-for-measure baking. Single gluten-free flours do not behave the same way.

Why rest gluten-free banana bread batter?

The rest lets the flour blend absorb moisture before baking, which can reduce a gritty or uneven crumb.

How do I know gluten-free banana bread is done?

The top should be well browned and a toothpick in the center should come out with moist crumbs but no wet batter. Let the loaf cool before judging the final texture.

Adapt your recipe gluten-free →

This adapted version is RecipeFix-authored and editorially reviewed for internal consistency. It is not described as kitchen-tested. Nutrition is not shown unless it is calculated from the final recipe.