Gluten-Free Banana Bread Recipe
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Gluten-Free Banana Bread Recipe

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A lot of gluten-free baked goods are dry and crumbly, but this one tastes like the real thing. I hope you try it! —Gladys Arnold, Pittsburgh, Pennsylvania
Featured In: Banana Bread A to Z
TOTAL TIME: Prep: 20 min. Bake: 45 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min. + cooling
MAKES: 24 servings


  • 2 cups gluten-free all-purpose baking flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 eggs
  • 2 cups mashed ripe bananas (4-5 medium)
  • 1 cup sugar
  • 1/2 cup unsweetened applesauce
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts

Nutritional Facts

1 slice: 140 calories, 6g fat (1g saturated fat), 35mg cholesterol, 89mg sodium, 21g carbohydrate (11g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.


  1. In a large bowl, combine the flour, baking soda and salt. In a small bowl, whisk the eggs, bananas, sugar, applesauce, oil and vanilla. Stir into dry ingredients just until moistened.
  2. Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray. Sprinkle with walnuts. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).
Editor's Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.
Originally published as Gluten-Free Banana Bread in Healthy Cooking December/January 2010, p17

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Rachel User ID: 9204981 268392
Reviewed Jun. 25, 2017

"Not certain what others have done that I have not but this was the most useless recipe I have ever utilized. Too thick, burns on top and sides and raw in the middle, I even tried adding more applesauce so it would not be like cooking wallpaper paste. In the trash it went and going back to my old recipe."

June User ID: 9040776 259762
Reviewed Jan. 16, 2017

"only have sweetened applesauce, how would I adjust recipe to use it?"

Teresa User ID: 9006423 258802
Reviewed Dec. 29, 2016

"I like to wait until I have made a recipe at least 3-4 times before I leave a review. I have made this banana bread recipe over a dozen times. It is excellent. Absolutely perfect (however, I reduce the sugar or else it tastes more like candy than bread). It is absolutely indistinguishable from wheat banana bread, and actually, I think a lot better tasting. Thank you very much for this keeper!!!"

bubble13 User ID: 8924993 253569
Reviewed Sep. 2, 2016

"this is the best bread ever :)!!!!!!!! very fluffy"

gloriamayet User ID: 8905507 252146
Reviewed Aug. 2, 2016

"I am amazed. I have experimented with many banana bread recipes and this one is by far the best."

@18335 Lamont User ID: 8896144 250622
Reviewed Jul. 19, 2016

"We were totally impressed with this GF banana bread recipe. It is almost impossible to get a soft, non crumbly bread recipe using GF flour. This one is superb! I did not have any applesauce so I used same amount of apple butter in place of applesauce. Delicious! Thank you so much for this recipe Five Stars for sure"

Julie-B User ID: 8893349 250398
Reviewed Jul. 13, 2016

"Just made this following the recipe with no modifications. The bread is awesome. Could not tell that it was gf. Next time I plan to substitute part of the sugar for stevia."

KarenLee27 User ID: 8869673 248681
Reviewed May. 27, 2016

"Absolutely delicious. Followed the recipe to the letter. Awesome!!!!"

Eerin User ID: 8839536 247262
Reviewed Apr. 19, 2016

"Really enjoyed it! I didn't have apple sauce so I used greek yogurt and extra vanilla. Still turned out great!"

nfrye42 User ID: 6613316 246570
Reviewed Apr. 4, 2016

"Excellent recipe - tastes great! We did make a couple changes to accommodate our ingredients and our taste. We had homemade sweetened applesauce, so we cut the amount of sure in half. We doubled the vanilla because we like vanilla. No nuts this time. Perhaps next time we will add in dried cranberries or raisins."

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