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Gluten-Free Banana Bread

Gluten-free banana bread with a tender almond flour crumb and a deeply golden crust, baked until a toothpick comes out clean. The batter stays wetter than traditional versions for an unexpectedly moist loaf.
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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: 240
Ingredients Equipment Method Notes

Ingredients
  

Gluten-Free Banana Bread
  • 3 ripe bananas Mashed until smooth.
  • 3 large eggs
  • 0.25 cup coconut oil Or use melted butter.
  • 3 tbsp honey Or use 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 preheat
  1. Preheat oven to 350°F and line a 9x5 loaf pan with parchment paper, ensuring the paper reaches up the sides for easy lifting.
Mix wet ingredients
  1. Whisk mashed bananas, eggs, melted coconut oil, honey, and vanilla extract together until smooth.
Mix dry ingredients
  1. Stir in almond flour, tapioca starch, baking soda, cinnamon, and salt until fully combined, with no dry streaks remaining.
Bake
  1. Pour batter into the prepared pan—the batter will be wetter than traditional banana bread.
Bake to golden and set
  1. Bake for 55–65 minutes until the top is deeply golden and a toothpick comes out clean; check at 50 minutes and tent loosely with foil if browning too fast.
Cool before slicing
  1. Cool completely in the pan before slicing, since gluten-free breads need the full cooling time to set.

Notes

For best texture, use very ripe bananas and mix only until combined—overmixing can make the crumb dense. Store tightly wrapped in the fridge for up to 4 days; freeze whole or sliced up to 3 months and thaw overnight in the refrigerator. For a dairy-free option, choose coconut oil over butter and use honey or maple syrup as written.