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Gluten-Free Banana Bread

Gluten-free banana bread that bakes into a deeply golden loaf with a tender, moist almond flour crumb. The batter goes wetter than traditional banana bread, helping it stay soft and slice-ready once fully cooled.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Banana Bread Batter
  • 3 ripe bananas Mash until smooth (about 1 1/2 cups).
  • 3 large eggs Use room-temperature eggs for smoother mixing.
  • 0.25 cup coconut oil or butter Melt fully and cool slightly before mixing.
  • 3 tbsp honey or maple syrup Choose one; warm slightly if it’s thick.
  • 1 tsp vanilla extract
  • 2 cup almond flour
  • 2 tbsp tapioca starch or arrowroot Use one; helps structure and spring.
  • 1 tsp baking soda
  • 0.5 tsp cinnamon
  • 0.25 tsp salt

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Preheat and prep pan
  1. Preheat the oven to 350°F, then line a 9x5 loaf pan with parchment paper.
  2. Set the lined pan aside so it’s ready to receive the batter.
Mix the wet ingredients
  1. Whisk mashed bananas, eggs, melted oil, honey, and vanilla until smooth.
Combine dry ingredients and bake
  1. Stir in almond flour, tapioca starch, baking soda, cinnamon, and salt until fully combined, scraping the sides to avoid dry pockets.
  2. Pour the batter into the prepared pan—the batter will be wetter than traditional banana bread.
  3. Bake for 55–65 minutes until the top is deeply golden and a toothpick comes out clean, checking at 50 minutes and tenting loosely with foil if browning too fast.
Cool and slice
  1. Cool completely in the pan before slicing so the gluten-free loaf fully sets and holds together.

Notes

Pro tip: don’t skip the full cooling time—GF banana bread needs it for a tender crumb that slices cleanly. Store covered at room temperature for up to 2 days or refrigerate for up to 5 days; freeze sliced portions for up to 3 months. For a lower-sugar option, use unsweetened mashed banana plus maple syrup only if needed, keeping the batter consistency the same.