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Gluten-Free Banana Bread

Gluten-free banana bread made with almond flour for a tender crumb and a clean golden crust. This easy gluten-free banana loaf bakes until deeply golden and sets fully after cooling.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 3 ripe bananas Mash until smooth.
  • 3 large eggs Use room temperature if possible for smoother batter.
  • 0.25 cup coconut oil or butter Melted.
  • 3 tbsp honey or maple syrup Choose one.
  • 1 tsp vanilla extract
  • 2 cup almond flour
  • 2 tbsp tapioca starch or arrowroot Choose one.
  • 1 tsp baking soda
  • 0.5 tsp cinnamon
  • 0.25 tsp salt

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep the oven and pan
  1. Preheat the oven to 350°F and line a 9x5 loaf pan with parchment paper, smoothing the paper so it lifts out cleanly later.
Mix the batter
  1. Whisk the mashed bananas, eggs, melted coconut oil (or butter), honey (or maple syrup), and vanilla until smooth.
  2. Stir in the almond flour, tapioca starch (or arrowroot), baking soda, cinnamon, and salt until fully combined.
  3. Pour the batter into the prepared pan, noting it will be wetter than traditional banana bread.
Bake and check
  1. Bake at 350°F for 55–65 minutes until the top is deeply golden and a toothpick comes out clean.
  2. Check at 50 minutes, and if it’s browning too fast, tent loosely with foil to prevent over-browning while the center finishes.
Cool and slice
  1. Cool completely in the pan before slicing so the gluten-free crumb fully sets and doesn’t tear.

Notes

Pro tip: for the moistest crumb, let the loaf cool fully before slicing—gluten-free breads need that full set time. Store airtight in the fridge up to 5 days, or freeze slices up to 2 months. For a dairy-free option, choose coconut oil instead of butter; this recipe is naturally gluten-free.