A few months back, I got a serious craving for banana bread. So, naturally, I went into full recipe-development mode. I might have taken this journey a little too seriously… but this banana bread has been made over a dozen times in my kitchen since then.
Between college graduation and my first job in banking, I had about 6 months of open time, so I started working at a local bakery. This is where I first learned how to make a perfect loaf of banana bread (among other favorites like chocolate chip cookies and the flakiest biscuits), and ever since, it’s a treat I love making for friends and family. Now, my gluten-free, dairy-free version is officially here!
The stash of nearly-bad bananas is basically a universal kitchen experience, and I’d be willing to bet you have a bunch on your counter right now, so go ahead and make a loaf for a midweek treat! If you don’t have any on hand, go grab your bananas today, and they’ll be ready for a weekend bake 🤝 Perfect for Mother’s Day brunch!
Whether you’re making this for a cozy weekend breakfast, an afternoon treat, or an excuse to bring something homemade to someone special on Mother’s Day, banana bread is always, always a goood idea. And for new moms especially, I highly recommend baking an extra loaf to freeze (it keeps for up to 3 months!). If baking isn’t your thing, I’ve also got a Mother’s Day gift guide with some great alternative ideas.
Some advice and tips for the best banana bread before you get baking!
Ripe bananas — The riper, the better. Very ripe bananas mash easily and bring maximum natural sweetness and a smoother texture. To speed things up, place them in a paper bag on the counter a few days ahead. In a real pinch? Pop them in the oven at ~325ºF until the peels turn black, about 15 minutes.
Bakeware — Lining your pan with a strip of parchment paper for easy removal and minimal cleanup. Tip: clip the parchment over the long edge of the loaf pan with binder clips or clothespins—just remember to remove them before baking. Alternatively, a good coating of neutral oil spray works, especially if you have a quality non-stick loaf pan. I use an 8.5-inch pan (sometimes called a 1-pound loaf pan).
Top it off — For a little extra crunch and sweetness, mix 2 to 3 tablespoons of brown sugar with 1 teaspoon of cinnamon and sprinkle it over the top of the batter before it goes into the oven. Such a simple touch, but feels extra special.
Mix-ins — Banana bread is such a great blank canvas. There are endless options for mix-ins: chocolate chips, chopped nuts, dried fruit, nut butter, or keep it classic. About 1/2 to 1 cup of mix-ins is the sweet spot for a regular-sized loaf. Want muffins instead? I’ve got you covered in the recipe notes.
Gluten-Free Banana Bread
serves 8 | prep time: 20 minutes, plus 30 to 60 minutes cooling | bake time: 60 minutes
gluten-free, dairy-free, vegetarian
INGREDIENTS
neutral oil spray
2 cups gluten-free 1:1 baking flour, spooned and leveled
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/3 cup avocado oil (or other neutral oil, like vegetable or canola oil)
1/4 cup tahini (should be very drippy and well mixed!)
2/3 cup light brown sugar, tightly packed
2 large eggs, room temperature
1 cup well-mashed banana, packed (about 3 medium very ripe bananas)
2 teaspoons vanilla extract
INSTRUCTIONS
Arrange the oven rack in the center of the oven and preheat to 350ºF. Spray a loaf pan with oil spray or line it with a strip of parchment paper. Set aside.
In a large mixing bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
In a separate mixing bowl, whisk together the avocado oil and tahini until combined and smooth. Add the brown sugar and whisk again until fully incorporated. Crack in the eggs and continue whisking until no streaks remain. Stir in the mashed banana and vanilla.
Pour the wet mixture into the mixing bowl with the dry mixture and gently mix, folding the wet into the dry, until just combined. Do not over-mix.
Transfer the batter to the prepared loaf pan and smooth the top so it’s evenly distributed across all four corners and level.
Bake for 30 minutes uncovered, then loosely cover with foil and continue baking until a toothpick comes out clean, 25 to 30 minutes more. Let cool in the loaf pan for at least 30 minutes (ideal cooling time is 60 minutes), then carefully remove from the pan, place on a cutting board, and slice into 8 slices using a serrated knife.
Store it: Wrap tightly in parchment or foil and store in a cool, dry place for up to 3 days. You can also leave the bread in the loaf pan and cover tightly with aluminum foil. Refrigerate for up to 5 days or freeze for up to 3 months.
Reheat it: Heat in the air fryer at 350ºF until warm and lightly crisp, about 7 minutes.(optional, but recommended!)
Spoon level method: Instead of sticking your measuring cup into your flour bin or bag, use a spoon to scoop flour into the cup. After you’ve filled the measuring cup, use the back of a knife to push off excess flour, leveling off the top.
How to know when it’s done: Banana bread can be very dense and tricky not to over- or undercook. To get it just right, stick a toothpick in the center of the loaf. When it comes out clean, the bread is done.
Rest time: Ideally, you want to let the banana bread rest in the loaf pan for at least one hour after removing it from the oven. If you’re in a pinch or just ready to enjoy, you can get away with 30 minutes.
swaps and subs
Tahini: Swap for natural, creamy almond butter or applesauce.
Gluten-free 1:1 baking flour: Swap for regular all-purpose flour. I do not recommend swapping for almond flour in this recipe.
Make it muffins: Prepare the batter as instructed, then divide evenly into a 12-muffin pan sprayed with oil or with parchment liners. Bake at the same temperature until a toothpick in the center comes out clean, about 25 minutes.
Check out my other loaves and breads for seasonal inspiration and variations!
Orange Loaf Cake (from last month’s spring brunch menu!)
If you make today’s recipe, let me know and share it with a friend!
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I hope you enjoy this recipe as much as I do! If you try it out, let me know, and as always, share your pictures in the chat. 💕
I always get extra bananas to let them over ripen, but then my kids end up eating them all. 😅 I store them in my extra oven now so they ripen more quickly…and no one can steal them.
I am new(ish) to your Substack, are all of your recipes gluten free? Most of them I am seeing happen to be. I have no problem with it and I love what you are doing but just asking. If we wanted, could we make them not gluten free?