Dessert

Gluten-Free Banana Bread Recipe

ByNoah Steele December 25, 2025December 25, 2025

Introduction

This gluten-free banana bread is a moist and flavorful treat that’s perfect for breakfast or a snack. Made with ripe bananas and warm pumpkin pie spice, it offers a comforting taste without gluten. It’s easy to prepare and bakes up tender and soft every time.

The image shows a freshly baked loaf of bread in a silver metal baking pan resting on a wire rack with a white marbled texture background. The loaf is golden brown with a slightly cracked top and visible dark spots that look like raisins or chocolate chips spread throughout the soft, dense texture. The bread has risen well, filling the entire pan, and the crust looks slightly firm but not overly hard. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups Gluten-Free All-Purpose Flour
4 teaspoons Baking Powder

1 teaspoon Baking Soda
1/2 teaspoon Salt

1/2 teaspoon Pumpkin Pie Spice
5 Bananas

3/4 cup Coconut Sugar
2/3 cup Coconut Oil
2 teaspoons Pure Vanilla Extract

Nonstick Cooking Spray, as needed

Instructions

Step 1: Preheat the oven to 350 degrees F (180 degrees C).
Step 2: In a small bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.

Step 3: Place the bananas in the bowl of a stand mixer fitted with the wire whisk attachment and whisk on medium-high speed until the bananas are mashed completely.
Step 4: Add the coconut sugar, coconut oil, and vanilla extract to the mashed bananas. Mix on medium-high speed for 1 to 2 minutes until smooth and well combined.
Step 5: Gradually add the dry ingredients to the wet mixture. Mix on medium-high speed for about 1 minute, stopping to scrape down the sides of the bowl as needed, until fully incorporated.

Step 6: Spray a 9-inch by 5-inch loaf pan with nonstick cooking spray. Pour the batter into the pan, filling it approximately two-thirds full.
Step 7: Bake in the preheated oven for 45 to 60 minutes, or until a tester inserted in the center comes out mostly clean. If the loaf browns too quickly, tent it with aluminum foil.
Step 8: Remove the loaf from the oven and immediately turn it out onto a cooling rack. Do not let it cool in the pan to avoid sogginess.

Step 9: Allow the banana bread to cool completely before slicing. It should be light, moist, and soft.

Tips & Variations

For added texture, fold in 1/2 cup of chopped nuts or chocolate chips before baking.
Use overripe bananas for the best natural sweetness and moisture.

Substitute coconut sugar with brown sugar or maple syrup if preferred, adjusting liquids accordingly.
If you don’t have pumpkin pie spice, use a mixture of cinnamon, nutmeg, and cloves.

Storage

Store the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to a week or freeze for up to 3 months. To reheat, warm slices in a toaster oven or microwave briefly until heated through.

How to Serve

The image shows a freshly baked loaf of bread in a silver metal baking pan resting on a rack inside an oven. The bread has a golden brown crust with a few cracks on the top, revealing a soft inside with dark spots that look like raisins or chocolate chips scattered throughout. The texture of the crust looks firm and slightly rough, while the inside appears moist and dense. The background is a white marbled texture that contrasts gently with the warm tones of the bread. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of gluten-free?

Yes, you can substitute regular all-purpose flour if you don’t need a gluten-free option. The texture and flavor will be similar, but the loaf may rise a bit more.