This is the best Gluten-Free Banana Bread recipe you’ll ever make! It’s loaded with sweet bananas, Greek yogurt, and chocolate chips! This recipe is moist, fluffy, light, and super flavorful!
It’s no secret that I love a good banana bread recipe! I have tons to choose from, like this Blender Banana Bread, Dulce De Leche Banana Bread, and Chocolate Chips Almond Flour Banana Bread. But, when I say this is the BEST gluten-free banana bread recipe, I truly mean it!
This recipe is so delicious and moist, it’s ready for the oven in just 10 minutes, AND it has wholesome ingredients. What could be better?! You might want to make a double batch because it’ll go quickly!
- Bananas — I use 3 overripe bananas that I peel and mash, which yields 1 cup.
- Greek yogurt — For the best flavor, I use full-fat plain Greek yogurt. Be careful not to use flavored yogurt.
- Egg — I always bring the egg to room temperature first, as it incorporates better.
- Vanilla and cinnamon— Just a little bit of vanilla extract and cinnamon powder adds so much warmth.
- Coconut oil — Instead of butter, I use extra virgin coconut oil.
- Sugar and salt— The granulated sugar adds the perfect amount of sweetness, while the salt balances all the flavors.
- Baking soda— A pinch of baking soda makes this gluten-free banana bread light and fluffy.
- Gluten-free flour — My go-to is bob’s red mill gluten free, as it yields the best texture.
- Chocolate chips — Feel free to adjust the amount of chocolate chips to your liking. You can also use some chopped nuts instead like walnuts and pecans.
Instructions
- Before you begin, preheat your oven to 350°F and spray a bread pan with non-stick cooking spray. You can also use parchment paper instead.
Mix the batter, and fill the bread pan:
- In a large bowl, whisk together the mashed bananas, Greek yogurt, egg, vanilla, melted coconut oil, and sugar. Mix until everything is evenly combined.
- In another bowl, add the gluten-free flour blend, baking soda, salt, and cinnamon powder, then stir it well.
- Mix the dry and wet ingredients until they’re just combined, then stop mixing.
- Now, add the chocolate chips and gently fold them into the batter.
- Pour the batter into the prepared bread pan, and sprinkle extra chocolate chips on top, if desired.
Bake covered, then uncovered:
- Cover your banana bread with aluminum foil and bake for 30 minutes. This will help the top from browning too quickly.
- After the initial 30 minutes, remove the foil and then continue baking for the remaining 30 minutes. You can tell the banana bread is done if you insert a toothpick into the center and it comes out clean.
Cool and slice:
- Allow the gluten-free banana bread to cool slightly on a wire rack before slicing.
- Enjoy it for breakfast, as a snack, or a satisfying dessert!
Olivia's Recipe Tips
- I highly recommend using very ripe bananas for this recipe. Bananas become sweeter and easier to mash the more ripe they are.
- Avoid over-mixing the batter, or the banana bread will be tough. I mix it just until all the ingredients are incorporated, then stop.
- To get the best flour measurement, I recommend the “spoon and level” method. Using a spoon, fluff and scoop the flour into your measuring cup. Then, level the top with the back of a butter knife.
Gluten-free Banana Bread
This is the best Gluten-Free Banana Bread recipe you’ll ever make! It's loaded with sweet bananas, Greek yogurt, and chocolate chips! This recipe is moist, fluffy, light, and super flavorful!
Ingredients
- 3 overripe bananas (it’s about 1 cup)
- 1/2 cup Greek yogurt
- 1 large egg
- 1 teaspoon vanilla extract
- 5 tablespoons coconut oil melted
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon powder
- 1 1/3 cups gluten-free flour
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350 degrees and spray a bread pan with non-stick spray.
- In a large bowl, whisk together the mashed bananas, Greek yogurt, egg, vanilla, melted coconut oil, and sugar until evenly combined.
- In another bowl, add all of the dry ingredients and stir well.
- Mix the wet and dry together until combined.
- Add the chocolate chips and fold them into the batter.
- Pour the batter into the bread pan. Add extra chocolate chips on the top of the batter if you desire.
- Cover your banana bread with aluminum foil and bake for 30 minutes to prevent the top from browning too quickly. After the initial 30 minutes, remove the foil and continue baking for the remaining 30 minutes or until a toothpick inserted into the center comes out clean.
Notes
- My favorite chocolate chips is Lily’s Chocolate chips, as it’s made with natural stevia and real chocolate.
- I like to save a few chocolate chips to put on top of the bread before baking.
- To Store: You can store gluten-free banana bread in the fridge for up to a week or on the counter for 3 days.
- To Freeze: This recipe freezes very well and will keep for up to 3 months! You can freeze the bread as individual slices or as a full loaf. Either way, I recommend wrapping it in plastic wrap first, then storing it in a freezer-safe bag.
Nutrition
Serving: 1/10, Calories: 242kcal, Carbohydrates: 37g, Protein: 3g, Fat: 10g, Cholesterol: 19mg, Sodium: 200mg, Potassium: 164mg, Fiber: 2g, Sugar: 19g
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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Banana bread! Yum. One of my favorite things ever. I love that this version is gluten free but still holds its moisture!
Thanks a lot, Annie!
I made it today. Was so excited! Mine turned out mushy. cooked for almost 2 hours. It still was doughy & muchy. I didn’t have greek yogurt.. I used regular yogurt.
It’s very important that you use Greek yogurt because it’s much thicker than regular yogurt. Also do you mind sharing which type of flour do you use to make this recipe? Thanks!
There’s a minor typo under the Ingredients. It should read “½ cup brown or raw sugar” — currently says “row”.
(feel free to delete my comment after you see it)
I will adjust the recipe to clear further confusion. Thanks for pointing it out!
Does this recipe call for brown sugar? I don’t see it listed anywhere. Thanks
No, it’s not! It was a typo. I just fix it for you. Thanks for pointing it out!
made it today, and i absolutely love it! thank you for the recipe
So glad you enjoy this recipe! Thanks a lot for your comment 😉
That’s awesome! Glad to hear that 😉
Does This work without the Greek yogurt?
Sorry, Rachel! I’ve never made this recipe without Greek Yogurt. You can try to replace the Greek yogurt for applesauce. Maybe it will work, but I am not 100% sure. If you try let me know how yours come out 😉
Hi Olivia!
I was just wondering if you can substitute a different oil for the coconut oil?
you can use butter or sunflower oil!
This is wonderful! Best banana bread I have made and I have tried a lot of recipes! Such a great texture and sweet, but not too sweet. Thanks so much for the recipe.
I’m so glad you hear that, Angela. I also think this is the best banana bread recipe. I love it 😉
Hello, first of all I love your blog, wonderful and easy recipes. I’m from Ecuador so I’m used to eat as clean and natural as possible.
So, my question is can I make this banana bread with almond or oat meal FLOUR??
Thanks very much in advance
Hi, Cinthya. Happy you love my blog. That’s great. I’ve never made this recipe with almond flour or meal flour. But I have this recipe that is very similar and I used almond flour. I think you will love that https://www.primaverakitchen.com/low-carb-blender-banana-bread/
What are calories in this loaf?
I didn’t have coconut oil so I used unsalted butter instead and it tasted delicious. My kids ate it all up. Great recipe ! I promised the kids in my high school class I’d make them chocolate chip banana bread, they were so pumped up about it, so we’ll see how that goes when I bring it next week to them.
Awesome! I feel so happy when kids enjoy my recipes 😉
Do you have to include chocolate chips?
No you don’t need to, but I think it adds more flavour to the bread.
This was SO delicious! I don’t even like banana bread, but had overripe bananas that needed to be used. This recipe did not disappoint! Will be making this again very soon!
So happy to hear that!!!
This banana bread is so moist and tasty and so easy to make. Love it!
So glad you enjoyed this recipe!
This is sooo good! And easy. I’ve made this bimonthly since I found it.
Awesome!
this was so delicious! i’m just getting into gluten free baking, and I was so pleased with how this recipe turned out. many thanks to you 🙂
SO happy to hear that. I love this recipe too. Every time I made it my whole family enjoys and asks for more 😉
The best banana bread I have ever had. Cannot believe this gluten free! So excited 😊
The best banana bread I have ever had. Cannot believe this is glute free. So excited!
Awesome 😉
This is the best GF banana bread I’ve EVER had. My family loves it and they can’t tell it’s GF. I’ve made it EIGHT TIMES. I like to mix dark chocolate chips and semi-sweet chocolate chips, as well as sprinkle them on top as suggested. It’s heaven.
Right?! This is the best moist gluten-free banana bread out there. we also loooove this recipe. Thanks for your great feedback 😉
All I can say is OMG!!!! 🤩 I absolutely loved it!!!! Hands down it’s the best GF banana bread I have made and will continue to make !!! Thank you for sharing!!! ❤️❤️❤️
Oh wow thank you. So happy you like it 😉
Can you use coconut sugar?
Yes you can 😉
There are no exact measurements in the ingredients. Did I miss that somewhere?
The measurements ingredients are on the recipe box below the post. Thanks!