There’s nothing better than the smell of fresh banana bread baking in the oven. This recipe is truly the best gluten-free banana bread—moist, soft, and naturally sweetened with ripe bananas and maple syrup. With a blend of almond flour, coconut flour, and tapioca flour, it has the perfect texture without needing any gluten or dairy.

Packed with simple, wholesome ingredients and just the right touch of chocolate chips and walnuts, this banana bread makes the perfect healthy breakfast, afternoon snack, or dessert.

Why You’ll Love This Gluten-Free Banana Bread

This gluten-free banana bread is everything you want in a classic banana bread recipe: moist, perfectly sweet, and filled with rich banana flavor. With simple ingredients, no gluten or dairy, and a foolproof method, it’s the kind of recipe you’ll want to keep on repeat.

01. Gluten-Free & Dairy-Free

Made with grain-free flours and coconut oil, no dairy needed.

02. Moist & Flavorful

4–5 ripe bananas keep the bread naturally sweet and tender.

03. Wholesome Ingredients

Naturally sweetened with maple syrup and spiced with cinnamon.

04. Freezer Friendly

You can freeze the slices to preserve freshness, and defrost when you’re ready to enjoy.

Ingredients You’ll Need

Wet Ingredients

• 4–5 medium ripe bananas, mashed
• 1/3 cup coconut oil, cooled
• 2 eggs, room temperature
• 1/3 cup maple syrup
• 1 tsp vanilla extract

Dry Ingredients

• 1 1/3 cups almond flour
• 1/3 cup coconut flour
• 1/3 cup tapioca flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/2 cup dairy-free chocolate chips (optional)
• 1/2 cup chopped walnuts (optional)

Step-by-Step Instructions

1. Preheat oven – Set your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. Melt coconut oil – Melt coconut oil in microwave or stove top. Allow to cool for at least 10 minutes.
3. Mash bananas – In a large mixing bowl, mash the ripe bananas until mostly smooth.
4. Mix wet ingredients – Stir in coconut oil, eggs, maple syrup, and vanilla until well combined.
5. Add dry ingredients – Fold in almond flour, coconut flour, tapioca flour, baking soda, cinnamon, and salt. Mix gently until just combined.
6. Add extras – Fold in chocolate chips and walnuts (if using).
7. Bake – Pour the batter into a parchment paper lined loaf pan and spread evenly. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool & enjoy – Allow the bread to cool in the pan for 20 minutes before transferring to a wire rack. Slice and serve warm or at room temperature.
   

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The Best Gluten Free Banana Bread

This gluten-free banana bread is everything you want in a classic banana bread recipe: moist, perfectly sweet, and filled with rich banana flavor. With simple ingredients, no gluten or dairy, and a foolproof method, it’s the kind of recipe you’ll want to keep on repeat.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Course: Breakfast, Dessert, Snack

Ingredients Method Notes

Ingredients

  

• 4-5 medium ripe bananas mashed
• 1/3 cup coconut oil cooled
• 2 eggs room temperature
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1 1/3 cups almond flour
• 1/3 cup coconut flour
• 1/3 cup tapioca flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/2 cup dairy-free chocolate chips optional
• 1/2 cup chopped walnuts optional

Method

 

1. Preheat oven – Set your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. Melt coconut oil – Melt coconut oil in microwave or stove top. Allow to cool for at least 10 minutes.
3. Mash bananas – In a large mixing bowl, mash the ripe bananas until mostly smooth.
4. Mix wet ingredients – Stir in coconut oil, eggs, maple syrup, and vanilla until well combined.
5. Add dry ingredients – Fold in almond flour, coconut flour, tapioca flour, baking soda, cinnamon, and salt. Mix gently until just combined.
6. Add extras – Fold in chocolate chips and walnuts (if using).
7. Bake – Pour the batter into a parchment paper lined loaf pan and spread evenly. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool & enjoy – Allow the bread to cool in the pan for 20 minutes before transferring to a wire rack. Slice and serve warm or at room temperature.

Notes

To bake as muffins, distribute batter in muffin tin and back for 22-24 minutes.

Don’t overmix the batter—this helps keep the bread soft and fluffy.

Store leftovers in an airtight container for up to 3 days, refrigerate for a week, or freeze for up to a month.