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Easy Gluten-Free Banana Bread Recipe: Super Moist & Healthy

This gluten-free banana bread recipe delivers everything you love about classic banana bread while being completely gluten-free, vegan-friendly, and refined sugar-free. It comes together quickly using ripe bananas, gluten-free flour blend, coconut flour, and natural sweeteners for a moist and flavorful loaf perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

Ingredients
  • 3 ripe bananas (spotty brown is best)
  • 2 cups gluten-free flour blend
  • 1/2 cup coconut flour
  • 1/3 cup coconut oil, melted
  • 1/2 cup maple syrup or honey
  • 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1/2 cup chopped walnuts or chocolate chips (optional)

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line with parchment paper. Mash the ripe bananas in a medium bowl until smooth.
  2. Combine 2 tablespoons of ground flaxseed with 6 tablespoons of water. Let sit for 5 minutes to thicken - this replaces traditional eggs in our vegan version.
  3. In a large mixing bowl, combine the mashed bananas, melted coconut oil, maple syrup, flax eggs, and vanilla extract. Whisk until well combined.
  4. In a separate bowl, whisk together the gluten-free flour, coconut flour, baking soda, cinnamon, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Fold in any optional add-ins like walnuts or chocolate chips.
  6. Pour the batter into your prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For best results, use spotty brown bananas as they are sweeter. The combination of gluten-free flour and coconut flour creates the perfect texture. This bread gets more moist and flavorful the next day. Can be frozen for up to 3 months.