Easy Gluten-Free Banana Bread — Just 6 Ingredients
This easy gluten-free banana bread is perfect for those over‑ripe bananas sitting in the fruit bowl. It’s quick to make, uses just six everyday ingredients, and gives you a soft, moist loaf that’s ideal for breakfast, snacks, or a little afternoon treat with a cuppa.
Even better — it freezes beautifully, so you can bake once and enjoy it for weeks without any waste.
Why This Gluten-Free Banana Bread Is So Easy
This recipe is designed for real life: busy days, limited time, and ingredients you already have in your kitchen.
- Simple ingredients — just bananas, butter, sugar, eggs, vanilla essence, and gluten‑free self‑raising flour. Nothing fancy, nothing complicated.
- Easy to mix — mash, whisk, pour. No special equipment needed, no bowls all over the kitchen, and also no stress.
- Quick prep — you can have this ready for the oven in under 10 minutes.
- Reliable texture — using a self‑raising gluten‑free flour blend with xanthan gum gives you a soft, tender crumb every time. For best results, I always use Dove’s Farm self-raising flour.
It’s the kind of recipe you can make on autopilot — perfect for those days when you want something homemade but don’t want to think too hard about it.
Why It’s Always Good To Have In The Cake Tin
Banana bread is one of those comforting, dependable bakes that fits into almost any moment of the week.
- Breakfast on busy mornings — Slice and add butter, chocolate spread, or fruit.
- Snack for kids or adults — It’s sweet but not too sweet, and feels like a treat without being a dessert.
- Perfect with tea or coffee — A soft slice is ideal for a mid‑afternoon pick‑me‑up.
- Great for guests — It’s universally loved, gluten‑free or not.
Because it keeps well and stays moist for days, it’s a brilliant “always on hand” bake.
Why Gluten-Free Banana Bread Is Great For Freezing (No Waste!)
Banana bread freezes perfectly. In fact, it often tastes even better after thawing because the moisture redistributes through the loaf.
- Freeze whole or in slices.
- Wrap tightly parchment.
- Store in an airtight container or freezer bag.
- Defrost at room temperature or defrost slices in the microwave.
It’s the ideal way to avoid wasting bananas, avoid wasting leftovers, and always have a homemade gluten‑free snack ready to go.
Gluten-Free Banana Bread FAQs
Yes — while a self‑raising gluten‑free flour blend works best, you can adapt other gluten‑free flours to suit the recipe. If your flour doesn’t already contain raising agents, add 2 teaspoons of gluten‑free baking powder. If it doesn’t include xanthan gum, add a small pinch (about ¼ teaspoon). Xanthan gum helps the loaf hold together and stay soft rather than crumbly.
Yes — just swap the butter for a dairy‑free alternative like Flora Plant.
This recipe uses 150g caster sugar for a classic sweet banana bread, but you can reduce it to 120g or even 100g if you prefer a less sweet loaf. The bananas add plenty of natural sweetness, so the texture still works beautifully.
Definitely. Stir in up to 100g of chocolate chips, walnuts, pecans, or blueberries before baking.
Easy Gluten-Free Banana Bread — Just 6 Ingredients
Course: SnacksDifficulty: Easy12
servings10
minutes50
minutes200
kcalThis easy gluten free banana bread uses just six simple ingredients and takes minutes to mix. Soft, moist and perfect for using up ripe bananas, it’s a great everyday bake that freezes beautifully so nothing goes to waste.
You will also need a 2lb loaf tin lined with parchment paper.
Ingredients
3 small over-ripe bananas (300-350g with skins on)
125g melted butter or dairy-free alternative
150g caster sugar
2 large eggs
1 tsp vanilla essence
250g self-raising gluten-free flour (use a flour blend that contains xantham gum)
Directions
- Prepare the wet ingredients
Mash the bananas in a bowl. Add the eggs, vanilla essence, and melted butter. Whisk together until smooth. - Prepare the dry ingredients
Sift the gluten‑free flour into a second bowl and add the caster sugar. Stir to combine. - Bring it all together
Pour the wet mixture into the dry mixture and whisk until you have a smooth batter. - Bake
Transfer the batter to a 2lb loaf tinlined with parchment paper. Bake at 190°C for 45–50 minutes until golden, and a skewer comes out clean. - Cool completely
Let the loaf cool fully before slicing — this helps it set and gives you neat, soft slices.
Notes
- Sugar Note: This recipe uses 150g caster sugar for a classic sweet banana bread, but you can reduce it to 120g or even 100g if you prefer a lighter, less sweet loaf. The bananas add plenty of natural sweetness, so the texture still works beautifully even with a lower amount.
About Lynne from Easy Gluten-free Hub
I’ve been gluten free for nearly twenty years and I’m all about simple, everyday meals that fit real life. I’m here to help you enjoy gluten‑free meals without the stress. You can read more about me here.
