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Gluten Free Banana Bread Recipe

Moist and delicious this simple gluten free banana bread recipe is made with rice flour, tapioca starch and soft bananas.


Sometimes it’s tough to enjoy eating gluten free banana bread. Many versions I’ve tried have been dry, crumbly and bland. Making my own seems to be the only way to get a moist and delicious gluten free banana bread. But the flour combinations I’ve seen in many gluten free recipes is a bit much. Who wants to store ten types of flour anyway?

banana bread slices on wood cutting board

So after trying several recipes – and not being willing to play with a million and one gluten free flour combinations – I finally created this one with rice flour and tapioca starch.

It’s soft and moist and delicious – and stays that way even reheated after some time in the freezer!

Gluten Free Banana Bread Recipe

Gluten Free Banana Bread Recipe

Yield: 3 loaves
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Moist and delicious this simple gluten free banana bread recipe is made with rice flour, tapioca starch and soft bananas. Recipe makes 3 loaves. Reduce for less.

Ingredients

  • 6 ripe bananas
  • 3 cup white rice flour
  • 1 cup tapioca starch
  • 1/2 - 1 cup sugar
  • 2 tbsp. baking powder
  • 2 tsp baking soda
  • 1 1/2 tsp xanthan gum
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 2 tsp nutmeg
  • 1 cup milk, I use almond
  • 1 cup vegetable oil
  • 4 large eggs
  • 1/2 cup chopped walnuts, optional
  • 1/2 cup chocolate chips, optional

Instructions

  1. Preheat oven to 350 degrees F. Position rack in center of oven. Grease three loaf pans with butter or non-dairy butter substitute.
  2. Mash bananas in a bowl, set aside.
  3. Mix dry ingredients in a large mixing bowl.
  4. Beat eggs and combine with milk and oil.
  5. Mix all ingredients together in the large mixing bowl.
  6. Pour into greased loaf pans.
  7. Bake at 350 degrees F for 40-45 minutes or until a tooth pick inserted in center comes out clean.
  8. Cool on racks and then remove from pan. Serve warm with butter or cool completely and wrap for storage.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

For our family I make the whole recipe – all three loaves. We eat one warm or for breakfast the next morning and wrap two in tin foil and a freezer bag and freeze for later.

You can of course reduce the recipe and make fewer than 3 loaves.

banana bread made with rice flour

gluten free banana bread recipe

Is anyone in your family gluten free? Do you like your banana bread with nuts or without? How about chocolate chips?

xo,
Shannon

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Comments

    • donna sizemore says

      Your gluten free banana bread sounds great and I will definitely try it out. My daughter is gluten sensitive and I like to try out converting my favourite recipes with combinations of different gluten free flours. just recently I tried Green Banana Flour, you use 25% less than usual flour, and I am experimenting with Coconut Oil. the last banana loaf I made was great just substituting these 2 ingredients. it can be expensive, so I pick and choose what I want to experiment with and know my family will eat regardless of how it turns out. thank goodness.

  1. Stefanie says

    Can’t wait to try, my daughter was diagnosed with Celiacs in November and I still trying to replicate her favorite meals gluten free. Thanks, love your site.

  2. Elias says

    Wow – my new and ONLY banana bread recipe from here on out – it was DELICIOUS!! I topped mine with crumb topping before baking – yum! It makes the whole house smell good and it tastes incredible – thanks Shannon!

  3. Yenny says

    Hi Shannon, how are you? I am new to this gluten free baking. I tired one banana bread recipe using coconut flour and It’s not the result I was hoping to get. May I know how’s the texture of this banana bread of yours? Thanks before for sharing.

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