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!
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.
Annie @ The Garlic Diaries says
Banana bread! Yum. One of my favorite things ever. I love that this version is gluten free but still holds its moisture!
Olivia says
Thanks a lot, Annie!
Carol Kellum says
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.
Olivia says
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!
Kektklik says
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)
Olivia says
I will adjust the recipe to clear further confusion. Thanks for pointing it out!
Marie says
Does this recipe call for brown sugar? I don’t see it listed anywhere. Thanks
Olivia says
No, it’s not! It was a typo. I just fix it for you. Thanks for pointing it out!
Maria says
made it today, and i absolutely love it! thank you for the recipe
Olivia says
So glad you enjoy this recipe! Thanks a lot for your comment 😉
Olivia says
That’s awesome! Glad to hear that 😉
Rachel says
Does This work without the Greek yogurt?
Olivia says
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 😉
Bgoates says
Hi Olivia!
I was just wondering if you can substitute a different oil for the coconut oil?
Olivia says
you can use butter or sunflower oil!
Angela says
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.
Olivia says
I’m so glad you hear that, Angela. I also think this is the best banana bread recipe. I love it 😉
Cinthya says
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
Olivia says
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 http://www.primaverakitchen.com/low-carb-blender-banana-bread/
Alicia says
What are calories in this loaf?
Kathy Payton says
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.
Olivia says
Awesome! I feel so happy when kids enjoy my recipes 😉
Katherine T. Hollerith says
Do you have to include chocolate chips?
Olivia says
No you don’t need to, but I think it adds more flavour to the bread.