This gluten free banana bread gets its soft, moist crumb from Greek yogurt and just one egg, so it bakes up tender instead of gummy or dense. Very ripe bananas, a little cinnamon and vanilla, melted coconut oil, and a handful of chocolate chips make it the loaf I bake for breakfast, lunchboxes, and after school snacks. The batter comes together in two bowls in about 10 minutes, then it bakes for an hour while your kitchen fills with that warm banana bread smell. Most people never guess it’s gluten free.
Ten Years on Repeat
I first shared this recipe back in 2016, and it’s still the gluten free banana bread I bake most often. Over the years, many of you have left comments, and one reader told me she had made it eight times. Every time I bake it, my family asks for another slice before the loaf has even cooled.
Most gluten free banana bread recipes call for two eggs and plenty of butter. Mine uses one egg, a few tablespoons of coconut oil, and half a cup of Greek yogurt. The yogurt does the heavy lifting. It keeps the crumb moist for days, and its natural tang reacts with the baking soda to give the loaf a good rise, which gluten free flour really needs since it has no gluten to trap air.
This is the loaf I bake when I want breakfast sorted for the first few days of the week, and because it freezes so well, I often wrap half for later. If you’d rather skip a flour blend altogether, my Chocolate Chip Almond Flour Banana Bread is made with almond and tapioca flour. On days when I don’t want to wash two bowls, my Blender Banana Bread goes straight from the blender to the pan.
Now that fall is here, I also rotate in my Gluten Free Pumpkin Coffee Cake when I’m baking for guests, since it slices and travels just as well.
All ingredients and their amounts are listed in the recipe card at the bottom of this post.
Very Ripe Bananas: I use 3 overripe bananas, the kind covered in brown spots, which gives me about 1 cup mashed. I recommend measuring the cup instead of counting bananas. Sizes vary a lot, and too much banana is the most common reason a gluten free loaf turns out heavy and gummy in the middle. If you’re baking with frozen bananas, thaw them completely and include the liquid that comes out of them when you measure. That liquid is pure banana flavor.
Plain Greek Yogurt: This is the ingredient that makes the recipe work, and it’s the reason this Greek yogurt banana bread stays moist for days. I love using plain, full fat Greek yogurt for the richest crumb, but low fat or fat free Greek yogurt works too. Just skip flavored yogurts, since the added sugar and flavorings change the taste and the texture.
Pro Tip: Use Greek yogurt, not regular yogurt. One reader swapped in regular yogurt and her loaf stayed mushy after almost two hours in the oven. Greek yogurt is strained and much thicker, so it adds moisture without making the batter wet. I haven’t tested applesauce or dairy free yogurt in this recipe, so I can’t promise how those will turn out.
Gluten Free 1 to 1 Baking Flour: My go to is Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. What matters most is that your blend contains xanthan gum. Without gluten, xanthan gum is what holds the loaf together so it slices cleanly instead of crumbling. If your blend doesn’t list it, add ½ teaspoon to the dry ingredients. Almond flour and oat flour are not a one to one swap for a flour blend, and I haven’t made this loaf with either. You’ll find more bakes that use this same flour in my gluten free recipes collection.
Coconut Oil: I use melted extra virgin coconut oil instead of butter. Its flavor is very mild once it bakes with the bananas and cinnamon. Melted butter works well here, and one reader who used unsalted butter said her kids finished the whole loaf. Sunflower oil is another good option. Whichever fat you choose, have your egg and yogurt at room temperature. Cold ingredients make melted coconut oil firm up into little white specks that never fully mix in.
Granulated Sugar: I only use ½ cup, which is less than most gluten free banana bread recipes, because I want the ripe bananas to lead. Coconut sugar works in the same amount and gives the loaf a deeper, more caramel flavor and a slightly darker color.
How to Make This Gluten Free Banana Bread
Before you start: Preheat the oven to 350°F and line a 9×5 inch loaf pan with parchment paper, leaving some overhang on the long sides so you can lift the loaf out. A light coat of nonstick spray works too.
Mix the wet ingredients. In a large bowl, I whisk the mashed bananas, Greek yogurt, egg, vanilla, melted coconut oil, and sugar until smooth. I get this part completely smooth now so I don’t need to keep stirring once the flour goes in.
Whisk the dry ingredients separately. In another bowl, I whisk the gluten free flour, baking soda, salt, and cinnamon. Baking soda tends to clump, and if it isn’t spread evenly you get bitter pockets and a loaf that rises more on one side than the other.
Fold the dry into the wet. I add the dry ingredients to the bowl and fold with a spatula just until I can’t see any streaks of flour. The batter will be thick, and that’s exactly right. You’ll often read that overmixing makes banana bread tough. That’s true for wheat flour, but gluten free flour has no gluten to toughen. I still fold gently for a different reason: the Greek yogurt and baking soda start reacting the moment they meet, and those tiny bubbles are what lift this loaf. Stir too long and you knock them out.
Add the chocolate chips and fill the pan. I fold in most of the chocolate chips, spread the batter into the pan, smooth the top, and scatter the rest of the chips over the surface. The ones on top stay glossy and visible, which is what makes a slice look so good.
Bake covered for 30 minutes. I lay a sheet of aluminum foil loosely over the pan before it goes in. Between the bananas, the sugar, and the yogurt, this batter browns quickly, and without foil the top gets too dark long before the center is set.
Uncover and bake 30 minutes more. I remove the foil and let the loaf finish uncovered so the top can dry out, dome, and turn golden brown. It’s done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Wet batter on the toothpick means it needs another 5 minutes.
Cool before slicing. I let the loaf rest in the pan for 10 minutes, lift it out by the parchment, and let it cool on a wire rack for at least an hour. This is the step people skip. A gluten free crumb keeps setting as it cools, so a loaf sliced hot can look gummy in the center even when it’s fully baked.
Olivia's Recipe Tips
- Spoon and level your flour. Scooping straight from the bag packs in extra flour, and gluten free blends are especially sensitive to it, which leads to a dry, crumbly loaf. I fluff the flour, spoon it into the measuring cup, and level it with the back of a knife. A kitchen scale is even better.
- Use a thermometer if you have one. The toothpick test can fool you with a loaf this moist. An instant read thermometer in the center should read 200°F to 205°F when the banana bread is fully baked.
- Watch your pan. A dark metal pan browns faster, so I start checking 10 minutes early. A glass pan usually needs 5 to 10 minutes longer, and the edges will be a little darker.
Gluten Free Banana Bread with Greek Yogurt
Ingredients
- 3 overripe bananas mashed (about 1 cup)
- 1/2 cup plain Greek yogurt at room temperature
- 1 large egg at room temperature
- 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 to 1 baking flour (with xanthan gum)
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F. Line a 9×5 inch loaf pan with parchment paper or spray it with nonstick spray.
- In a large bowl, whisk the mashed bananas, Greek yogurt, egg, vanilla, melted coconut oil, and sugar until smooth.
- In a separate bowl, whisk the gluten free flour, baking soda, salt, and cinnamon.
- Fold the dry ingredients into the wet ingredients just until no streaks of flour remain.
- Fold in most of the chocolate chips. Spread the batter in the pan and sprinkle the remaining chips on top.
- Cover loosely with foil and bake for 30 minutes. Remove the foil and bake for 30 minutes more, until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack and cool for at least 1 hour before slicing.
Notes
Nutrition
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!
Can I use fat free greek yogurt?
Yes you can!