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Homemade gluten-free banana bread loaf on a white kitchen table, sliced to show moist texture, photographed from above

Moist Gluten-Free Banana Bread

Incredibly moist, 5-ingredient gluten-free banana bread that’s simple, foolproof, and full of classic flavor.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 medium ripe bananas mashed
  • 2 cups gluten-free flour blend with xanthan gum
  • 2 eggs room temp
  • ½ cup coconut oil or melted butter
  • ¾ cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ cup chocolate chips optional
  • ½ cup walnuts, chopped optional
  • ¼ cup shredded coconut optional

Equipment

  • 1 9x5-inch loaf pan
  • 2 Mixing bowls (large + medium)
  • 1 Wire whisk
  • 1 Rubber spatula
  • 1 Wire cooling rack
  • set Measuring cups/spoons
  • 1 Kitchen scale optional
  • 1 Toothpick for doneness test
  • - Non-stick spray or parchment for pan

Method
 

  1. Preheat oven to 350°F (175°C). Grease or line a 9x5 inch loaf pan. Mash bananas and measure ingredients.
  2. In a large bowl, whisk together mashed bananas, eggs, sugar, oil, and vanilla. In a separate bowl, combine flour, baking soda, salt, and cinnamon.
  3. Fold dry ingredients into wet mixture until just combined. Stir in chocolate chips, walnuts, or coconut if using.
  4. Pour batter into loaf pan. Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean.
  5. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For best texture, use very ripe bananas with brown spots. Optional add-ins like chocolate chips, walnuts, or coconut make this loaf extra special.