This gluten‑free banana bread is a wholesome, feel‑good twist on the classic loaf. It uses less sugar and butter than traditional banana bread, relying on ripe bananas and a touch of maple syrup for natural sweetness. Almond flour adds fiber and healthy fats that make each slice more filling and help support steadier blood sugar and insulin levels. Warm cinnamon and vanilla make it perfect for cozy mornings, and it's sturdy enough for lunchboxes or meal prep.
I've always loved banana bread, especially on those weeks when we end up with a few extra ripe bananas on the counter. It's one of those recipes that feels effortless and comforting every single time, and I never get tired of making it. When I switched to eating gluten‑free, I needed a version that tasted just as good as the classic but didn't leave me hungry or dealing with a sugar crash two hours later. This loaf uses less sugar and butter than traditional banana bread, and the almond flour adds fiber and healthy fats that make each slice more filling. It's become my go‑to way to use up ripe bananas and a staple recipe I bake again and again.
Looking for other make ahead breakfast? Check out these favorites:
https://flourishwithoutflour.com/healthy-oatmeal-bake/
https://flourishwithoutflour.com/high-fiber-gluten-free-chocolate-muffins/
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Ingredients
- Bananas
- Maple syrup
- Greek yogurt
- Butter
- Eggs
- Vanilla
- 1:1 gluten-free flour blend
- Almond flour
- Baking soda
- Baking powder
- Chia seeds
- Cinnamon
See recipe card for quantities.
Instructions
- Step 1: Mash bananas or mix until soft and mostly smooth with minimal pieces of banana visible.
- Step 2: Add wet ingredients to banana and mix until well blended.
- Step 3: In a small bowl, mix dry ingredients and chia seeds until blended.
- Step 4: Add dry ingredients into wet and mix just until blended.
- Step 5: Pour into loaf pan and bake per instructions below.
Hint: Blend or mash bananas well otherwise the bread can feel heavy or not rise as well.
Substitutions
Bananas
- Unsweetened applesauce (½ cup per 1 banana; softer texture)
- Pumpkin purée (½ cup per 1 banana; less sweet, more dense)
- Mashed ripe plantains (1:1; slightly firmer crumb)
Maple Syrup
- Honey (1:1; slightly sweeter)
- Coconut sugar (use ¼ cup; reduces moisture slightly)
- Brown sugar (¼ cup; classic flavor)
Greek Yogurt
- Dairy‑free yogurt (1:1)
- Sour cream (1:1; richer)
- Unsweetened applesauce (½ cup per ¼ cup yogurt; lighter texture)
Butter
- Coconut oil (1:1; adds slight coconut flavor)
- Avocado oil (¾ amount; lighter crumb)
- Vegan butter (1:1)
Eggs
- Flax egg (1 tablespoon ground flax + 3 tablespoon water per egg)
- Chia egg (same ratio; slightly thicker)
Gluten‑Free 1:1 Flour Blend
- Oat flour (1:1; softer, more tender)
- Almond flour (increase almond flour by ½ cup and butter and yogurt by 1-2 tablespoons each)
Almond Flour
- Cashew flour (1:1; similar texture)
- Sunflower seed flour (1:1; may turn green from baking soda but harmless)
- Oat flour (1 cup + 2-3 tablespoon per 1 cup almond flour; less rich)
Chia Seeds
- Ground flaxseed (1:1; similar binding + fiber)
- Omit if desired - can omit. I just like putting them in there =)
Cinnamon - Pumpkin pie spice (1:1; warmer, more complex)
- Apple pie spice (1:1)
Variations
Chocolate Chip Banana Bread
Fold in ½-1 cup chocolate chips before baking. Dark chocolate keeps the sweetness balanced and pairs beautifully with the maple + cinnamon.
Walnut Crunch
Add ½-¾ cup chopped walnuts for extra texture, healthy fats, and a little blood‑sugar‑friendly staying power. Pecans work just as well.
Fall‑Spiced Banana Bread
Replace the cinnamon with 1-2 teaspoons pumpkin pie spice. Warm, cozy, and perfect for October baking.
Higher‑Protein Banana Bread
Stir in ¼-⅓ cup vanilla or unflavored whey or plant‑based protein powder. Reduce the 1:1 flour by ¼ cup to keep the texture tender.
Cocoa Banana Bread
Add ¼ cup cocoa powder and reduce 1:1 flour by ¼ cup. Rich, chocolatey, and still gluten‑free.
Equipment
Loaf pan
Mixing bowl
Spatula or large spoon
Masher or large fork (for bananas)
Storage
Room Temperature: Store the banana bread tightly wrapped or in an airtight container for 2-3 days. The almond flour keeps it moist, so it won't dry out quickly.
Refrigerator: For longer storage, refrigerate for up to 5 days. The texture firms slightly when chilled but softens again at room temp.
Freezer: Slice the loaf and freeze pieces individually for easy grab‑and‑go breakfasts. Wrap each slice well and freeze for up to 3 months; thaw on the counter or warm in the microwave for 10-15 seconds.
Top Tip
For the best texture, let the batter rest for 5-10 minutes before baking. Gluten‑free flours hydrate more slowly, and this short rest helps the loaf rise evenly, prevents gumminess, and gives you that soft, tender crumb every time.
FAQ
It is! This recipe uses a gluten‑free 1:1 flour blend plus almond flour for structure, moisture, and a tender crumb. Just make sure your oats, spices, and baking ingredients are certified gluten‑free if needed.
Yes - simply swap the Greek yogurt for a dairy‑free yogurt and use coconut oil or vegan butter instead of regular butter. The texture stays soft and moist.
Yes - you can decrease the maple syrup to 2-3 tablespoons if you prefer a less sweet loaf. Ripe bananas provide plenty of natural sweetness.
The loaf should be golden on top and a toothpick inserted in the center should come out mostly clean with a few moist crumbs. Gluten‑free banana bread continues to set as it cools, so avoid overbaking.
Related
Looking for other recipes like this? Try these:
Gluten-Free Banana Bread
Ingredients
- 2 bananas
- ¼ cup maple syrup
- ⅓ cup yogurt
- ⅓ cup butter melted
- 2 eggs
- 1 teaspoon vanilla
- ¾ cup 1:1 gluten-free flour blend
- ¾ cup almond flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder gluten-free if needed
- 1 tablespoon chia seeds optional but gives it extra fiber
- 1 teaspoon cinnamon optional
Instructions
- Preheat oven to 350 degrees.
- Grease a small loaf pan.
- Mash bananas or place in food processor and blend until smooth or mash with a fork until smooth.
- Add maple syrup, yogurt, vanilla, butter and oil and blend until smooth.
- Add 2 eggs. Stir until blended.
- In a medium bowl, mix 1:1 flour, almond flour, baking powder, baking soda, salt, and optional chia seeds and cinnamon.
- Add dry ingredients into wet and mix until smooth.
- Spread in loaf pan.
- Bake for 45-55 minutes until set in the middle and fork or toothpick comes out clean.
Erica says
I have made this one on repeat for my family. It’s easy to make, keeps me full and my family can’t tell it’s gluten free.