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This will be the best banana bread you have ever made. It is moist, tender and gluten. You can also make it dairy free.

Like I always say when I post a gluten free recipe, don’t discount this recipe because you aren’t gluten free. I am sure you know at least one or two people that are gluten free and wouldn’t it be fun to take them a treat they could eat!
Best Banana Bread Recipe
I have shared with you The Best Banana Bread recipe before – it’s an old family favorite and many, many of you who have tried it agree with me that it is truly THE BEST banana bread. So moist!
So over the Christmas break I decided to try gluten free banana bread and replace the regular flour in our favorite banana bread recipe with my gluten free flour mix and it worked beautifully. In fact you will be hard pressed to tell this bread is gluten free!
What Gluten Free Flour Should I Use?
Last year I posted a recipe for a gluten free flour mix. The mix contains coconut flour, oat flour, rice flour, tapioca flour, xanthum gum and cornstarch. I realize that some people who are gluten free can’t have oat flour (although the brand I use is gluten free) so feel free to try this recipe with your favorite gluten free flour mix (I also like Bob’s Red Mill brand) if you aren’t able to eat everything that is in the flour mix.
The bread is light, moist and doesn’t have the grittiness that a lot of gluten free baked items do.
Can I Make it Dairy Free?
The recipe uses sour cream so if you are also dairy free (as my daughter is) you can easily substitute the sour cream with apple sauce. I made it with apple sauce and with sour cream and they were both delicious.
How to Make Gluten Free Banana Bread
- Heat oven to 350 degrees F
- Grease and flour bottom only of a loaf pan (or use 3 small loaf pans)
- In large bowl, beat together sugar and oil. Add eggs, bananas, sour cream and vanilla; blend well
- Lightly scoop flour into measuring cup and level off with a knife.
- Add flour, baking soda and salt; stir just until dry ingredients are moistened
- Pour into prepared pan
- Bake at 350 degrees for 50-60 minutes (about 40 minutes for smaller loaf pan) or until toothpick inserted in center comes clean
For other gluten free recipes check out these:
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The Best Gluten Free Banana Bread
Ingredients
- 1 cup sugar
- 1/2 cup oil
- 2 eggs
- 1 cup mashed ripe bananas
- 1/2 cup sour cream or applesauce
- 1 tsp. vanilla
- 1 1/2 cup gluten free flour mix
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp xanthum gum
Instructions
- Heat oven to 350 degrees
- Grease and flour bottom only of a loaf pan (or use 3 small loaf pans)
- In large bowl, beat together sugar and oil
- Add eggs, bananas, sour cream and vanilla; blend well
- Lightly spoon flour into measuring cup; level off
- Add flour, baking soda and salt; stir just until dry ingredients are moistened
- Pour into prepared pan
- Bake at 350 degrees for 50-60 minutes (about 40 minutes for smaller loaf pan) or until toothpick inserted in center comes clean
- Cool 5 minutes; remove from pan
- Cool completely
- Wrap tightly and store in refrigerator
- Makes 1 loaf
Lora says
Hi Leigh Anne, I was planning to make this in my bread machine. How much mixing, resting, & baking time should I set up it to? Thanks!
Leigh Anne says
Lora, I have never used a bread machine for this recipe so I really don’t know. Can you do non yeast breads in a bread machine?
Samantha Rosenberg says
Love this banana bread! I have made it several times and it is a favorite in my home! Have even started to sub creme fraiche for the sour cream. It’s so good! Thanks for this recipe.
Leigh Anne says
Glad you love it too!! Thanks for letting me know.
Michelle says
I’ve had this pinned for a while and finally got around to making it today. Boy, am I glad I did! This is amazing!! I had Bob’s Red Mill 1 to 1 GF flour on hand, so that is what I used. Definitely a keeper! Thank you so much!!
Leigh Anne says
So glad you loved it too! Thanks for letting me know.
Laurie Smith says
Even my husband and son loved it! And, they both cringe at tye idea of gluten free!
Leigh Anne says
So glad you loved it too. If you dont’ tell people this is gluten free, they’ll never know!
Elva says
Thank you for sharing get this recipe. I modified it in order to cut back on the sugar and I added pumpkin puree to it. Oh my! This was so delicious.