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Freshly baked banana bread cooling in a loaf pan, dairy free and gluten free.

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.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
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.