Illustrative serving image, not a documented photograph of a kitchen-tested batch. The image broadly depicts banana bread; mix-ins are optional.
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A gluten-free banana loaf with optional walnuts or chocolate chips.
Kitchen-testing note: A documented cooking test is pending. Timings in the method are estimates; finished yield and results have not been confirmed in our current testing log. Nutrition figures and unsupported historical rating totals have been removed.
Before you cook
Use one bowl for dry ingredients and another for wet ingredients, then combine. The previous one-bowl wording conflicted with its own mixing sequence. Allow the loaf to cool after its pan rest.
Choosing gluten-free ingredients
Check the exact products you buy, especially flour, oats, bread, pasta, sauces and broth. Gluten-free labeling and third-party certification are different. A recipe page or scanner cannot guarantee a dish’s preparation. Use clean equipment and protect ingredients from contact with gluten-containing foods. Gluten-free does not mean free of dairy, eggs, nuts or other allergens. See the FDA guide to gluten-free labels.
2x and 3x show total ingredients for two or three separate batches. Cook each batch using the original method: amounts written in the steps, pan sizes and cooking times apply to one batch.
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1Preheat and Prep Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, or line it with parchment paper for easy removal.
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2Mix Dry Ingredients In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, and cinnamon until evenly combined. Set aside.
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3Combine Wet Ingredients In a second bowl, whisk the melted butter and brown sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
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4Add Bananas and Milk Mix in the mashed bananas and milk until everything is just combined. Don’t overmix — a few small lumps are okay.
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5Combine Wet and Dry Add the dry ingredients to the wet mixture and fold together gently until no streaks remain. If using, fold in walnuts or chocolate chips now.
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6Bake Pour the batter into your prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
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7Cool and Serve Let the bread cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy warm or at room temperature.
Handling ingredients
Do not taste raw batter or dough. Gluten-free flour is not automatically ready to eat. See FDA flour handling guidance. Let baked goods cool as directed. Storage depends on the finished ingredients; cream-cheese frosting, custard and perishable toppings need refrigeration.
Browse the gluten-free recipe collection and read each recipe’s current testing notes.
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