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Gluten-Free Banana Bread

Gluten-free banana bread made with almond flour for a golden, clean crust and a tender, moist crumb. Baked in a loaf pan until deeply golden and set through, with check-at-50-minutes timing to prevent over-browning.
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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: 270
Ingredients Equipment Method Notes

Ingredients
  

Banana bread batter
  • 3 ripe bananas Mashed.
  • 3 large eggs
  • 0.25 cup coconut oil or butter Melted.
  • 3 tbsp honey or maple syrup
  • 1 tsp vanilla extract
  • 2 cup almond flour
  • 2 tbsp tapioca starch or arrowroot
  • 1 tsp baking soda
  • 0.5 tsp cinnamon
  • 0.25 tsp salt

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 350°F and line a 9x5 loaf pan with parchment paper.
  2. Whisk mashed bananas, eggs, melted coconut oil or butter, honey or maple syrup, and vanilla extract together until smooth.
  3. Stir in almond flour, tapioca starch or arrowroot, baking soda, cinnamon, and salt until fully combined.
  4. Pour the batter into the prepared pan; the batter should look wetter than traditional banana bread.
  5. Bake for 55–65 minutes until the top is deeply golden and a toothpick comes out clean.
  6. Check the loaf at 50 minutes, and tent loosely with foil if browning too fast.
  7. Cool the banana bread completely in the pan before slicing so the gluten-free crumb sets.

Notes

For the best set, let the loaf cool fully in the pan before slicing—gluten-free banana bread needs the full cooling time to stop softening. Store tightly wrapped in the refrigerator for up to 4 days; freeze slices in a freezer-safe bag for up to 2 months. If you’re avoiding honey, use maple syrup for the same amount; the texture should stay tender and moist.