Easy Gluten-free Banana Bread

A gluten-free version of classic banana bread that's healthy and easy to make.



Ingredients / Directions: 

1 c brown rice flower
1 c corn flour (not cornmeal) or brown rice flour
2 Tbsp starch (tapioca starch or corn starch)
1/2 tsp sea salt
1/2 tsp baking soda
1 tsp gluten-free baking powder

Combine separately:

3 med-lg very ripe bananas - mashed
2 eggs
1/3 c honey, maple syrup, or agave nectar (or 1/2 c sucanat or brown sugar)
1/2 c milk or milk substitute
2 tsp vanilla
*1/4 - 1 tsp freshly grated lemon or orange zest (*optional)

*Optional - fold in one or all:
1/2 c chopped walnuts or pecans
1/3 c - 1/2 c dark chocolate pieces or chips
1/2 c chopped dates, apricots or other dried fruit

Mix wet and dry until just incorporated. If adding nuts/chocolate/fruit, fold it into batter. Pour into a generously greased and dusted loaf pan (I use a glass pan). Bake at 350 for about 55min - a toothpick inserted in center should come out clean.

If using all honey or agave nectar, your loaf may brown too quickly. If you notice this, lower the oven to 325 and/or loosely cover the top of the loaf with some foil.



banana bread recipe

It's absolutely delicious. I gave a piece to all my gluten free friends and they loved it too.

Super - thanks!

Super - thanks!


Hey, Patty! Boo and I tried this recipe and love it! We made them into mini muffins and they were a hit w/ all the kids at school. They remind me of my grandmother's Okinawan doughnuts (sata andagi) but much healthier. The recipes aren't similar but for some reason, it makes me think of them. Thanks for the recipe!

Can I use arrowroot starch

Can I use arrowroot starch for the starch?

I'm pretty sure it will work

I'm pretty sure it will work just as well.

is that 2c. brown rice

is that 2c. brown rice flour, or just one?

And soda -- is that baking soda?

It's 2c flour in total -

It's 2c flour in total - either half rice and half corn, or all rice. Yes - baking soda.

Is this recipe missing oil

Is this recipe missing oil or some type of fat?

This a healthy banana bread,

This is a healthy banana bread, so I didn't add extra fat, as there is enough in the egg yolks and milk. If you like a richer bread, you could probably use 1/4c of milk + 1/4c oil/butter (instead of the 1/2c milk).

mmm muffins

I thought these were GREAT! i don't bake very often, so when i do, i expect lame results. but these were so good. i loved the combination of apricots, choc. chips and walnuts. Thanks for sharing :D

Thanks and you're welcome! I

Thanks and you're welcome! I noticed (via the title of your comment - which I just noticed isn't displaying...) that you made these into muffins - surely delicious with the apricots chocolate and walnuts you added. :)

Hi Patty! I made this banana

Hi Patty! I made this banana bread tonight. I've had my eye on it for quite a while! I added 1/2 tsp more of baking powder and 1/4 tsp more of baking soda so that it would rise and expand. I also added 1 tsp of xanthan gum. My bread didn't crumble, which was SUCH a delightful change! The only extras I added were walnuts this time for a nice healthy breakfast bread. Thank you for the delicious recipe! My college roommates also loved it! I had a little extra batter and made 4 additional muffins which was fun. I'm going to use it again and again!

Thanks for sharing your

Thanks for sharing your recipe alterations! I haven't worked with xanthan gum yet (maybe a while before I do as I can't find it here in Mexico) and I'm happy to hear it worked well here. Happy healthy baking. :)

I am making this right now

I am making this right now and am using a convection microwave oven. I checked it and it should be done its brown and ready everywhere but the middle. Any suggestions ? It smells great and the bit i tore off tasted really good. Can't wait to eat it!

We used the modifications (extra sodas and xanthan gum)

Hi there, I'm not familiar

Hi there,
I'm not familiar with convection microwave ovens, so I'm not sure what to suggest. If it were a regular oven, I'd cover the bread loosely with foil, lower the temperature, and bake a bit longer (but I don't recommend putting foil or plastic in the microwave). Happy it's tasty - good luck!

Hi Patty I just tried this

Hi Patty
I just tried this recipe with 1/2 brown rice flour and 1/2 potato flour. Potato flour tends to absorb liquid ingredients, and Ive been baking with it often for a month now, trying out different variations since it comes out firmer than other flours. Have you worked with potato flour at all? Any suggestions? I can't wait to try the results... I just popped it in the oven now!

Hi Ms T! I haven't worked

Hi Ms T!
I haven't worked with potato flour yet - would love to here how your experiment went. :)

Easy Gluten-free Banana Bread

Thanks for the fantastic recipe! I had to substitute out the eggs (by using 5 tsp flaxmeal + 6 tbsp hot water, a bit extra banana, and an extra 1/2 tsp of baking soda) and I also added a few dashes of cinnamon and nutmeg. I tried it both with all rice flour and with your suggested rice and corn flours and prefer the corn flour version. Even my non-GF friends loved this! Yum yum yum!

Thank you for the great

Thank you for the great feedback and for sharing your egg-free variation Fawn!

Hii, thank you this sounds

Hii, thank you
this sounds delish.
How could i find out
the nutrtitonal info (calories, fat, sugar...)


You can find nutritional

You can find nutritional calculators online - I'm not sure which is a good one as I don't use them myself. (They might work best with weighed ingredients.) If anyone knows of a good one please let us know in the comments!

I have really enjoyed this

I have really enjoyed this recipe. I make my own substitutions: 1 cup of ground flax instead of corn flour. This time around, I had four very ripe bananas, so because it turned out a bit too moist last time, I also added a half cup sorghum flour, which I've found to be about equal in consistency to corn flour. It turned out beautifully. Thank you!


Thanks for sharing your

Thanks for sharing your healthy variation Moira!

Made your banana bread

Made your banana bread yesterday, and can now see the light. My 19 year old university student has been put on a restricted diet....not much fun away from home with little options! Had to use just the brown rice flour,haven't got my pantry stocked yet! added some dried cranberries. It was a little moist,so I removed it from the pan and tossed it back in the oven (off but still warm) . We were both excited with the results. Thanks so much for all the effort you put into this,much appreciated!

We really enjoyed this

We really enjoyed this recipe. My kid has been gluten intolerant and we've looking for alternatives to the food we usually enjoy. Thanks.

Excellent recipe that will

Excellent recipe that will provide the basis for my cooking. I wonder if I can use your recipe, thanks!

This is a wonderful recipe.

This is a wonderful recipe. Just tried it last weekend. Can't wait to share this with my gluten-free friends. Thanks.

Great banana bread recipe

Great banana bread recipe here. The information and the detail were just perfect. Great job on this.

I just want to thank you for

I just want to thank you for sharing your recipe, I like it, I learned something today! Thanks!

brown flour

Hi There,
I'm making this for a friend and i'm wondering if there's a reason for using brown rice flour? I bought white rice flour and wonder if it makes a difference ...

Hi Christine, I've only ever

Hi Christine,

I've only ever made this banana bread with brown rice flour (I like it because it's a bit more nutritious) but I think it should work with regular white rice flour too.

Almond Milk

This recipe sounds delicious. Do you know if almond milk would work in this recipe? If not, is there a lactose free milk that would work? Thanks :)


I think almond milk would do the trick.

Great recipe!

Great recipe! I just started a gluten free diet and was very optimistic about these since all the comments are so great. First time I made them with the 1c ground flax as another commenter suggested as well as substituted rice milk for regular milk and found them ok -certainly better than any other gluten free baked good I've eaten! And making theminto mini muffins is really convenient for snacking on. The second time I came up with this variation: 1 3/4 c rice flour, 1/4 c ground flax, 1/2 c maple syrup, 1/4 c veg oil and 1/4 c water. I would have used 1/4 c rice milk again but I just ran out. They turned out really well this time -can't wait to add some nuts/chocolate/cranberries in the future. Thanks so much!

Thanks for sharing your

Thanks for sharing your variation Sonia - happy baking :)