Get ready for a moist, sweet and crumbly gluten free banana bread recipe! It is made with very ripe bananas, gluten free all purpose flour and cinnamon, and it is sweetened only with honey or maple syrup.

The batter mixes up in two bowls (or a blender), and the loaf bakes for about an hour. Spread a little softened butter over a warm slice and…. oooh eeeh!

The Best Easy Gluten Free Banana Bread (Honey Sweetened)

I must admit gluten free recipes take me a few tries to find the perfect texture. I didn’t think I would be able to create an easy gluten free banana bread recipe since I had several failures. It was either too gummy OR it had too much liquid and wouldn’t bake evenly, leaving the middle completely undone and doughy. SO frustrating! However, after several attempts, I think I perfected it! Hallelujah!

My oldest daughter had just finished her first month of all day kindergarten when I made this, and one of her favorite parts is school lunch. Well, this girl loves her bread and decided to add this banana bread to her lunch. It was a hit! I didn’t have the heart to tell her that her little brother and I gobbled up pretty much the rest of the loaf when it was hot out of the oven. Can we all agree baked goods right out of the oven will ALWAYS be the best way to devour them?

Oh… I forgot to share the best part! There is no sugar other than honey or maple syrup, my friends. I’ve become a wimp with white refined sugar, and it almost instantly gives me headaches now. BUT this girl likes things sweet! Honey is a great natural sweetener and also helps add moisture. You have to adjust the wet ingredients slightly when baking with honey, but I did all the hard work for you!

Why You’ll Love This Gluten Free Banana Bread

Moist and tender. Ripe bananas, butter and honey keep every slice soft.
No refined sugar. Honey or maple syrup is the only sweetener.
Tested until right. Several attempts went into a loaf that isn’t gummy and bakes all the way through.
Lunch box friendly. A slice makes an easy breakfast, snack or school lunch treat.

Ingredients You’ll Need

Here is what goes into this honey sweetened banana bread and why each one is there. Exact amounts are in the recipe card below.

Very ripe bananas: Three bananas, mashed, about 1 to 1 1/2 cups. The riper the better. Bananas covered in brown spots are sweeter, softer and more flavorful, and they mash easily into the batter.
Pure vanilla: Rounds out the banana flavor and makes the bread taste sweeter.
Salted butter: Softened. Butter adds rich flavor and helps keep the crumb tender. It should be soft enough to blend smoothly with the bananas and honey.
Pure honey or maple syrup: The only sweetener. Honey adds moisture and a warm, floral flavor. Maple syrup gives a cozy caramel note. Because liquid sweeteners brown faster than sugar, the loaf gets a foil tent partway through baking.
Flaxmilk or regular milk: Just a little to loosen the batter. Any milk you like will work.
Eggs: Four eggs give gluten free batter the structure and lift that gluten would normally provide, so the loaf holds together and slices cleanly. Bring them to room temperature so they blend smoothly.
Gluten free all purpose flour: Use a blend made for baking. Blends that include xanthan gum or another binder give the best structure. Measure by spooning the flour into the cup and leveling it off, since too much flour makes the loaf dry.
Gluten free baking powder: Gives the bread its rise. Some baking powders contain wheat starch, so check the label.
Cinnamon: Adds warmth and pairs beautifully with banana and honey. A pinch of nutmeg is a nice extra if you like a little more spice.
Salt: Balances the sweetness and brings out the banana flavor.

How to Make Gluten Free Banana Bread

Heat the oven. Preheat to 325°F at lower elevation or 350°F at higher elevation. Grease a large bread pan.
Mix the wet ingredients. In a large bowl or blender, combine the mashed bananas, vanilla, softened butter, honey, milk and eggs. Mix well, until smooth and creamy.
Mix the dry ingredients. In a separate bowl, mix together the gluten free flour, baking powder, cinnamon and salt so the baking powder is evenly spread.
Combine. Pour the wet ingredients into the dry ingredients and stir just until a batter forms. It will be thick and may have a few small lumps of banana, which turn into sweet, soft pockets in the baked bread.
Fill the pan. Pour the batter into the greased bread pan and smooth the top.
Bake. Bake on the center rack for 55 to 60 minutes. At the 40 minute mark, without removing the bread from the oven, lightly cover the top with aluminum foil to prevent excessive browning. The bread is done when the top is golden and a toothpick in the center comes out clean.

Kami’s tip: At the 40 minute mark, lightly cover the top of the bread with foil without taking it out of the oven. Honey browns quickly, and the foil keeps the top from getting too dark while the middle finishes baking.

Ways to Customize Banana Bread

Add nuts. Fold in chopped walnuts or pecans for crunch.
Add chocolate. Stir in a handful of dairy free or regular chocolate chips.
Make muffins. Bake the batter in a lined muffin pan and start checking early, since muffins bake faster than a loaf.
Change the sweetener. Use maple syrup instead of honey for a cozy caramel flavor.

Gluten Free Banana Bread FAQs

Why is my gluten free banana bread gummy? Usually it is underbaked or has too much liquid. Bake the full 55 to 60 minutes, check the center with a toothpick and measure the bananas, about 1 to 1 1/2 cups.
Is this banana bread sugar free? There is no refined sugar. It is sweetened only with honey or maple syrup.
Can I use maple syrup instead of honey? Yes. Use the same amount.
Why are there two oven temperatures? Use 325°F at lower elevation and 350°F at higher elevation.
Which gluten free flour should I use? A gluten free all purpose baking blend. Blends with xanthan gum or another binder hold the loaf together best.
Can I use regular milk? Yes. Flaxmilk or regular milk both work.
How do I store banana bread? Wrap the cooled loaf tightly and keep it at room temperature for 2 to 3 days or in the fridge for up to a week. Slices freeze well for up to 3 months.
What is the best way to eat it? Hot out of the oven with a little softened butter spread over the top.

Looking for more gluten free recipes? I would love to hear any tips and tricks you’ve learned along the way with gluten free baking. Okay, go bake and enjoy a nice hot slice out of the oven on me.

banana bread gluten free - No Diets Allowed

Refined Sugar Free Banana Bread

Refined sugar free banana bread made with ripe bananas, gluten free flour and cinnamon, sweetened only with honey or maple syrup. Moist and sweet, not gummy.

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Ingredients

3 very ripe bananas mashed (around 1 to 1.5 cups)
2 tsp pure vanilla
1/2 cup salted butter softened
3/4 cup pure honey or maple syrup
1/4 cup flaxmilk or regular milk
4 eggs
2 and 1/2 cups gluten-free all purpose flour
1 Tbs gluten-free baking powder
1 tsp cinnamon
1/2 tsp salt

Instructions

Preheat oven to 325 F (lower elevation) or 350 F (higher elevation).
In a large bowl or blender, combine bananas, vanilla, coconut oil, honey, milk, and eggs. Mix well.
In a separate bowl, mix together flour, baking powder, cinnamon, and salt.
Pour wet ingredients into dry ingredients. Stir just until batter is formed.
Grease large bread pan and pour batter into pan.
Bake for 55 to 60 minutes. At the 40 minutes mark without removing bread from oven, lightly cover the top of the bread with aluminum foil to prevent excessive browning.

Made this banana bread? Leave a star rating in the recipe card and tell me how it turned out in the comments below. Your feedback helps other bakers, and I love hearing your gluten free baking tips.