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Gluten-Free Banana Bread - freshly baked bread

Gluten-Free Banana Bread

Gluten-Free Bread

Moist, tender banana bread that nobody would guess is gluten-free. Almond flour creates a naturally rich crumb.

Prep Time

15 min

Bake Time

55 min

Servings

10

Calories

240

Ingredients

  • 1½ cups rice flour blend
  • ½ cup tapioca starch
  • ¼ cup potato starch
  • 2¼ tsp instant yeast
  • 1 tsp xanthan gum
  • 1 cup warm milk
  • 2 tbsp honey
  • 2 tbsp olive oil
  • 1 tsp salt
  • 2 large eggs

Instructions

  1. 1

    Mix Dry

    Combine rice flour, tapioca starch, potato starch, xanthan gum, yeast, and salt.

  2. 2

    Mix Wet

    Whisk warm milk, oil, honey, and eggs.

  3. 3

    Combine

    Add wet to dry and mix 3–4 minutes until a thick, sticky batter forms.

  4. 4

    Rise

    Pour into a greased pan. Cover and rise 30–45 minutes until nearly doubled.

  5. 5

    Bake

    Bake at 375°F (190°C) for 35–40 minutes until golden and internal temp reaches 200°F.

Baker's Notes

“Gluten-free bread dough is more like a thick batter than a traditional dough — that's completely normal. Don't keep adding flour trying to make it behave like wheat dough.”

— Baker Thomas Moreau

About This Recipe

This gluten-free banana bread surprised everyone at our family table — you'd swear it was made with wheat flour. What sets it apart is the yeast leavening, which gives the crumb a genuine bread-like chew that most GF quick breads simply can't match. The almond flour suggestion in the description is where the richness comes through, though this version leans on a blend of rice flour, tapioca starch, and potato starch to build that tender structure.

Canadian home cooks gravitate toward this recipe because it doesn't require expensive specialty flours or a stand mixer. The thick, sticky batter comes together in one bowl, rises for half an hour, and bakes into something that holds up beautifully to toast. It's the kind of loaf you pull from the oven and immediately start planning tomorrow's breakfast around.

Tips for the Best Gluten-Free Banana Bread

Cette pâte épaisse et collante est censée sembler étrange — résistez à l'envie d'ajouter plus de farine. La gomme xanthane fait tout le travail ici, imitant l'élasticité du gluten, alors la sauter signifie que votre pain s'effondrera. Laissez-le lever jusqu'à presque doubler avant de cuire, et ne sautez pas le contrôle de température interne; 200°F indique que le centre est bien pris.

What to Serve With It

Slice it thick and toast it — GF bread always tastes better warmed. Serve alongside butter and jam for a classic weekend breakfast, or pair with a strong black coffee and a handful of fresh berries. It keeps well enough to pack into lunchboxes, and my kids always request it for school mornings.

Storage & Reheating

Wrap cooled slices tightly in plastic wrap and store at room temperature for two days, or refrigerate for up to five. For longer keeping, freeze individual slices in freezer bags for up to three months. Reheat straight from frozen in a toaster or warm them in the microwave for thirty seconds — never microwave without covering, or they'll turn rubbery.

Nutrition Facts

240

cal

5g

Protein

3g

Fat

32g

Carbs

1g

Fiber

270mg

Sodium

Frequently Asked Questions

Why does this taste better than most gluten-free breads?+

Most GF quick breads rely on baking powder alone, which leaves a dense crumb. This recipe uses yeast, which develops real bread character and gives you that satisfying chew that makes people forget it isn't wheat-based.

Can I substitute the flour blend with just almond flour?+

You could try it, but almond flour behaves differently — it's denser and more oily. If you swap, reduce the liquid slightly and expect a richer, moister loaf that won't slice as cleanly.

My batter looks too wet. Should I add more flour?+

No — this batter is supposed to be thick and sticky, almost like a stiff cookie dough. Adding flour throws off the balance and risks a dry, crumbly result. Trust the process and let the xanthan gum do its job.

Do I really need xanthan gum?+

Yes. Without it, there's nothing holding the loaf together since there's no gluten. Skip it and you'll end up with a flat, crumbling mess. It's inexpensive and makes the difference between a loaf that slices and one that falls apart.

How do I know when it's done baking?+

Use an instant-read thermometer — the internal temperature should reach 200°F. Visual cues help too: the top should be golden brown and the edges pulling away slightly from the pan. Underbaking is the most common mistake.

Tips & Tricks

  • •Xanthan gum replaces the binding role of gluten — don't skip it.
  • •GF bread dough is more like a thick batter than a traditional dough — that's normal.
  • •Toast GF bread for the best texture and flavour.

Reviews (5)

Michael W.★★★★★

This recipe is a keeper. The Baker's Notes really helped me understand the technique. My new favourite bread to bake on weekends.

Sarah M.★★★★★

So glad I found this recipe. The instructions are clear and the result is consistently great. I've made it four times already and it's perfect every time.

David C.★★★★★

Bakery-quality bread at home. I followed the recipe exactly and it turned out amazing. The proofing tips really helped.

Lisa P.★★★★★

Made this for a dinner party and everyone wanted the recipe. The bread was the star of the table — warm, crusty, and absolutely delicious.

Robert B.★★★★★

Five stars! The crust was perfectly crispy and the crumb was soft and airy. I'll never buy store-bought bread again.

Baker Thomas Moreau

Head Baker & Recipe Developer

Red Seal Certified Baker

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