This Amazing Gluten-Free Banana Bread is everything you love about banana bread—moist, flavorful, and satisfying—without the gluten. It’s naturally sweetened with maple syrup, enriched with coconut oil, and spiced just enough to keep you coming back for another slice. Perfect for weekend breakfasts, after-school snacks, or even as a lightly sweet dessert, this bread is a staple in our kitchen. Add granola or nuts on top for extra crunch, and you’ve got a gluten-free treat that’s hard to resist.
Why You’ll Love This Recipe
Gluten-Free Goodness: All the flavor and texture of classic banana bread, made with all-purpose gluten-free flour.
Naturally Sweetened: Maple syrup adds a rich sweetness without refined sugar.
Moist & Tender: Bananas, applesauce, and coconut oil keep it soft and satisfying.
Customizable: Add walnuts, pecans, or granola for extra flavor and crunch.
Time Needed
Prep Time: 15 minutes
Cook Time: 35–45 minutes (loaf) / 15–20 minutes (muffins)
Total Time: 1 hour
Servings: 8–10 slices
Ingredients
Wet Ingredients
- ⅓ cup coconut oil
- ½ cup maple syrup
- 1 egg
- ¾ cup mashed banana (about 2 medium bananas)
- 3 tablespoons applesauce
- 1 teaspoon vanilla extract
Dry Ingredients
- 1¼ cups all-purpose gluten-free flour
- ¼ teaspoon cinnamon
- 2 tablespoons ground flax seeds
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅓ cup walnuts or pecans (optional)
How to Make Amazing Gluten-Free Banana Bread
1️⃣ Preheat Oven – Set to 355°F (180°C) and grease an 8×4-inch loaf pan or line with parchment paper.
2️⃣ Mix Wet Ingredients – In a medium bowl, whisk together coconut oil, maple syrup, egg, mashed banana, applesauce, and vanilla until smooth.
3️⃣ Combine Dry Ingredients – In a separate bowl, mix gluten-free flour, cinnamon, ground flax seeds, baking powder, and baking soda.
4️⃣ Bring It Together – Add the dry ingredients to the wet ingredients and stir until just combined. Fold in nuts, if using.
5️⃣ Bake – Pour batter into prepared pan. Bake loaf for 35–45 minutes, or until the center is set and edges are lightly browned. For muffins, bake 15–20 minutes.
6️⃣ Cool & Serve – Let bread cool in the pan for 10 minutes before transferring to a wire rack. Slice and enjoy warm or at room temperature.
Tips for Success
- Do Not Overbake: Gluten-free breads can dry out quickly—remove from the oven as soon as the center is set.
- Check Early: Start checking your loaf at 35 minutes to prevent overcooking.
- Boost Flavor: Sprinkle cinnamon sugar, granola, or extra nuts on top before baking for added texture.
Storage
- Room Temperature: Wrap tightly and store for 2–3 days.
- Freezer: Freeze slices in an airtight container for up to 3 months.
✨ Final Thoughts: This Amazing Gluten-Free Banana Bread is proof that gluten-free baking can be every bit as delicious as the original. It’s moist, lightly sweet, and endlessly customizable—perfect for breakfast, snack time, or gifting.
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