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 Paleo 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 healthy ingredients. What could be better?! You might want to make a double batch because it’ll go quickly!
How To Make Gluten-Free Banana Bread
Ingredients
- 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 healthy 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.
How To Store Leftovers
- 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.
What To Serve with Gluten-Free Banana Bread
- Coffee or tea: I love to enjoy a slice of gluten-free banana bread with a hot cup of herbal tea or coffee. Add a quick and easy fruit salad, and you’ve got a great light breakfast or brunch spread!
- Breakfast favorites: If you like a heartier breakfast, pair this recipe with a cheesy breakfast casserole or spinach and mushroom frittata. It’s also delicious with other breakfast favorites, like a yogurt parfait, air fryer bacon, or hard-boiled eggs.
- Cozy lunch or dinner: Gluten-free banana bread isn’t just for breakfast! It’s also such a good dessert to have with a cozy meal. Some of my family’s go-to’s are this classic chili recipe, chicken noodle soup, or Guinness beef stew.
Recipe Variations
- Swap the chips: Feel free to swap the chocolate chips with any type of “chips” you prefer, like white chocolate, caramel, or peanut butter. You could also do a mix of flavors!
- Toppings and mix-ins: This recipe is great as-is, but I encourage you to get creative with it too! You can mix in fresh berries or a swirl of almond butter and top it with chopped nuts or streusel! Just be mindful of baking time if you add ingredients.
- Make muffins: Turn this recipe into banana muffins! For instructions and expert tips, check out my blender banana oatmeal muffins recipe.
Frequently Asked Questions
My best tip for making super moist gluten-free banana bread is to ensure your bananas are fully ripe, as they add lots of moisture and natural sweetness to the bread. I also incorporate Greek yogurt and coconut oil into this recipe, which helps keep the bread soft and moist.
You certainly can! If you don’t need this recipe to be gluten-free, you can easily sub the 1to1 flour for regular baking flour. It would also be delicious with whole grain flour like I use in this pumpkin chocolate chip bread recipe.
I’ve found that a toothpick is the best way to check if the bread is done. Insert it into the center of the bread, and if it comes out clean, the bread is done! If the toothpick has batter on it, the bread needs more time.
If you’re looking for even more gluten-free baking recipes, be sure to check out my Easy Low-Carb Pumpkin Bread, Gluten-Free Cornbread, and Gluten-Free Chocolate Chip Cookies!
More Gluten-Free Recipes
Gluten-free Banana Bread
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.
Tips
- My favorite sugar-free, dairy-free, and soy-free 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.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Chariti says
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!
Olivia says
So happy to hear that!!!
Katy Scarlet says
This banana bread is so moist and tasty and so easy to make. Love it!
Olivia says
So glad you enjoyed this recipe!
Old New Mom says
This is sooo good! And easy. I’ve made this bimonthly since I found it.
Olivia says
Awesome!
yazzy says
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 🙂
Olivia says
SO happy to hear that. I love this recipe too. Every time I made it my whole family enjoys and asks for more 😉
Victoria Martinez says
The best banana bread I have ever had. Cannot believe this gluten free! So excited 😊
Victoria Martinez says
The best banana bread I have ever had. Cannot believe this is glute free. So excited!
Olivia says
Awesome 😉
Annie Cohen says
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.
Olivia says
Right?! This is the best moist gluten-free banana bread out there. we also loooove this recipe. Thanks for your great feedback 😉
Elizabeth Aguilar says
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!!! ❤️❤️❤️
Olivia says
Oh wow thank you. So happy you like it 😉