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Gluten-Free Banana Bread

Gluten-free banana bread with a golden, clean crust and tender almond-flour crumb. This easy gluten-free banana loaf bakes until deeply golden, with a toothpick-clean finish and a wetter batter than traditional versions.
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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: 287
Ingredients Equipment Method Notes

Ingredients
  

Banana bread batter
  • 3 ripe bananas Mashed until smooth.
  • 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
 

Bake prep
  1. Preheat the oven to 350°F and line a 9x5 loaf pan with parchment paper.
  2. Bake in the center rack so the loaf cooks evenly and the crust develops a deep golden color.
Mix the batter
  1. Whisk mashed bananas, eggs, melted oil, honey, and vanilla together until smooth.
  2. Stir in almond flour, tapioca starch, baking soda, cinnamon, and salt until fully combined, scraping the bottom and sides to eliminate dry pockets.
  3. Pour the batter into the prepared pan; it will be wetter than traditional banana bread, so level the top gently.
Bake and cool
  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 tent loosely with foil if browning is too fast while the center finishes baking.
  3. Cool completely in the pan before slicing, since gluten-free breads need full cooling time to set.

Notes

For the best tender crumb, measure almond flour by scooping and leveling (not packing), and use very ripe bananas so the loaf bakes up moist without needing extra sweetener. Store tightly wrapped at room temperature up to 3 days or refrigerate up to 5 days; freeze sliced (or whole) up to 2 months. Celiac-friendly by design—serve only with certified gluten-free labels on baking soda and any honey/maple additions if needed.