This banana bread is simultaneously dense and fluffy, full of flavor, and made with simple, nutrient-dense ingredients.
One of my favorite little comforts is something sweet alongside my morning coffee. This banana bread is perfect with a cup — spread with seed or nut butter, topped with yogurt and fruit, or enjoyed plain. It pairs wonderfully with any breakfast or snack.
The recipe uses almond flour, oat or buckwheat flour, and tapioca starch — some of my favorite gluten-free flours. It’s free of refined sugar and still tastes like classic banana bread.
In the photo above I added chocolate chips and pressed a sliced banana into the top before sprinkling a cinnamon-sugar topping — a favorite variation that adds extra texture and sweetness.
The aroma while this bakes is irresistible — warm, cozy, and baker-friendly. Let it cool fully before slicing for the best texture and clean cuts.
I can’t wait for you to try this—enjoy!
The Best Gluten Free Banana Bread
- Author: Mia Zarlengo
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8–12 slices 1x
- Category: Snacks
Description
Thick, fluffy, gluten-free banana bread without refined flours or sugars. It’s flavorful, naturally sweetened, and comforting — a great everyday treat.
Ingredients
Scale
- 3 ripe, spotty bananas
- 1/3 cup coconut oil or butter, melted and cooled
- 2 eggs
- 1/3 cup honey or maple syrup
- 1 tsp vanilla extract
- 1 + 1/3 cup almond flour
- 1/3 cup oat flour (or buckwheat flour)
- 1/3 cup tapioca starch
- 1 tsp cinnamon
- 1 tsp sea salt
- 1 tsp baking soda
- 2/3 cup chopped walnuts
- Optional: chocolate chips
Instructions
- Preheat oven to 350°F and line a loaf pan with parchment paper. For muffins, line a 12-cup muffin tin with liners.
- Mash the bananas in a large bowl, leaving some small chunks for texture.
- In a separate bowl, whisk melted coconut oil (or butter), honey (or maple), eggs, and vanilla until smooth. Stir into the mashed bananas.
- Add the dry ingredients and mix until combined. Fold in walnuts and/or chocolate chips if using.
- Pour batter into the prepared loaf pan or muffin liners.
- Bake the loaf 50–55 minutes (muffins 23–24 minutes), until a toothpick comes out mostly clean. Cool 5–10 minutes in the pan, then lift out using the parchment and finish cooling on a rack. Cool completely before slicing for best results.
Notes
The recipe has been refined to simplify ingredients while improving texture and flavor. Any substitutions listed in the recipe are ones the author has tested; results may vary with other swaps.