This gluten free banana bread is a remake of my mom’s famous recipe! If you’re gluten free and craving banana bread, give this version a try.

WHY I MADE THIS GLUTEN FREE BANANA BREAD

My mom’s banana bread recipe continues to be one of my most popular blog posts of all time! It was trending again recently, so I made a video tutorial of how to make my mom’s award winning recipe, which you can watch on my Instagram!

Thousands of you liked that recipe, and I got a lot of requests from viewers asking if this recipe could be made gluten free. To be honest, I had never made a gf version of my mom’s famous recipe…until now!

THE STORY BEHIND MY MOM’S BANANA BREAD RECIPE

Many years ago, my mom made her classic recipe for a baking contest at work and she won with flying colors! It’s known in my family as one of her best recipes, ever. You can find her original recipe here:

• MY MOM’S BANANA BREAD RECIPE

GLUTEN FREE BANANA BREAD KEY INGREDIENTS

All you need for this delicious, gluten free dessert recipe are a few simple ingredients:

• Brown sugar for sweetness. I haven’t experimented with coconut sugar, but I think that should work as a substitute for this recipe, if you’re avoiding traditional sugar.
• Butter, you can use traditional butter or vegan butter. I used Trader Joe’s vegan butter alternative for my vegan version of this recipe, and it worked great! Earth Balance butter is a great vegan butter option, too.
• Ripe bananas are a key ingredient, obviously. The riper, the better!
• Buttermilk, or non dairy milk if you don’t have buttermilk. I’ve made this recipe with and without buttermilk and it still turns out perfect.
• Vanilla, you can use any kind but I like to use my homemade vanilla, which you can find on my shop.
• Gluten free flour, of course! My FAVORITE gluten free flour to use by far is Krusteaz.

WHAT MAKES THIS BANANA BREAD SO GOOD?

I really, really like this recipe because it’s totally free of b.s.. I’m a home cook who loves to try testing out new recipes, but some classic desserts should just be left classic.

Why should banana bread have figs in it? Or rhubarb? In my house, banana bread likes to remain untouched and I’m just going to respect that. This recipe is simple, but delicious. You’re gonna be tempted to add some things in and mess around with it, but I respectfully dare you to make this recipe as-is. It really doesn’t need anything else.

HOW TO STORE THIS BANANA BREAD?

You can store this bread on the counter for about 2-3 days. Just keep it out of direct sunlight, in a cool spot.

You can also slice and freeze this bread for long term storage. Simply wrap the slices well in plastic wrap and place in the freezer. Defrost slices at room temperature before digging in!

MY MOM’S BANANA BREAD FAQ

1. Is this recipe vegan?

While this particular recipe isn’t vegan, I do have a vegan version of my mom’s recipe here:

• VEGAN BANANA BREAD RECIPE

If you’re not gluten free and stumbled on this recipe by accident, it’s delicious! However, you can also find my mom’s original recipe here:

• MY MOM’S BANANA BREAD RECIPE

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If you love this recipe be sure to leave a review! And feel free to reach out to me with any questions or comments via my Contact page. You’ll hear back from me soon!

Find even more of my homemade recipes on Instagram, TikTok, Pinterest, and YouTube.

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Gluten Free Banana Bread Recipe

My mom’s famous banana bread recipe… made gluten free! So many of you asked if there’s a gluten free version of my mom’s banana bread recipe, and I finally tested one out for you, with great results.

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

Ingredients

• 3/4 c brown sugar
• 4 tbsp unsalted butter, room temperature
• 2 very ripe bananas, mashed
• 1 egg
• 2 tbsp buttermilk*
• 1 tbsp vanilla
• 1 c gluten free flour (I use the brand Krusteaz)
• 3/4 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp salt

Streusel Topping

• 3 tbsp gluten free flour
• 3 tbsp brown sugar
• 1/4 tsp cinnamon
• 2 tbsp butter, cold

Instructions

1. Preheat oven to 350 degrees.
2. Mix together butter and sugar, and mashed bananas in the bowl of a stand mixer on medium-low.
3. Add eggs, buttermilk, and vanilla together and mix until combined.
4. Sift together gluten free flour, baking soda, baking powder and salt. Mix into batter.
5. Pour the batter into a loaf pan, and set aside.
6. Prepare the streusel topping by mixing all ingredients together until it forms a crumbly, sand-like texture. Sprinkle this evenly on top of the bread batter.
7. Bake for 45-50 minutes, until toothpick inserted comes out clean.

Notes

*If you don’t have any buttermilk on hand, use milk or non-dairy milk instead. The banana bread will still come out perfect!

Recommended Products

Krusteaz Gluten Free All Purpose Flour

Similar Recipes

My Mom’s Banana Bread Recipe

My Mom’s VEGAN Banana Bread Recipe

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