Gluten Free Banana Bread Recipe

Gluten Free Banana Bread

I have been meaning to develop a gluten free banana bread recipe for some time now, but just could not decide whether I wanted to go for a heavier, super moist banana bread or closer to a cake-like texture. I opted for the heavy, moist one. The experimenter in me wanted to see what would happen if I added a 1/2 cup of milk (I used homemade almond milk) to what I was positive would make the perfect gluten free banana bread recipe. And boy, I am so glad that I did. It came out perfect! It tastes like real banana bread! Adding milk usually helps gluten-free baked goods, as it contains protein, but when I saw such a runny batter I became worried. No problems though. So happy, fulfilled and full! Enjoy!

Gluten Free Banana Bread


Yield: 1 9x5-inch loaf

Gluten Free Banana Bread

A gluten free banana bread recipe that tastes like the real thing...moist, flavorful, and delicious!


  • 1/2 stick (4 Tablespoons) butter or buttery spread, softened
  • 2/3 cup sugar (I used evaporated cane juice)
  • 2 large bananas or 3 medium, very ripe (about 1 1/8 cups, mashed)
  • 2 eggs, at room temperature
  • 1 egg white, at room temperature
  • 1/2 cup milk of your choice (I used Homemade Raw Almond Milk.)
  • 1 teaspoon vanilla
  • 1 3/4 cups Carla's Gluten-free Cake Flour Blend
  • 1/4 teaspoon sea salt or salt
  • 1/2 cup walnuts, chopped (optional)


  1. Spray oil or oil a 9x5" loaf pan.
  2. Preheat oven to 350°F.
  3. In the bowl of your mixer, add butter and sugar and mix on medium speed until creamed.
  4. Add mashed bananas, eggs and milk; and mix until well blended.
  5. Add flour and salt to wet mixture and blend on low-medium speed until well incorporated. Batter will be runny.
  6. By hand, fold in walnuts, if using.
  7. Pour batter into loaf pan; distribute evenly.
  8. Place in oven and bake for 50-55 minutes or until golden brown and toothpick inserted comes out clean.
  9. Carefully remove from pan and place on a cooling rack, or serve immediately.
  10. Slice with a serrated knife.
  11. Store once it is completely cooled.


If you are on a nut-free diet, instead of walnuts as an add-in, use a teaspoon of poppy seeds, added directly into the batter.

Read the feedback from readers below, “…tastes like real banana bread…”


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