gluten-free banana bread recipe

Gluten-Free Banana Bread Recipe

Hearty, moist gluten-free banana bread, packed full of flavor and protein. It's insanely easy to make and nobody will ever guess it's gluten-free. Perfect for packed lunches, lazy afternoons, picnics, or a mid-morning snack.

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 slices
Calories 297 kcal
Author Katy Willis


  • 4 oz (125g) butter
  • 4 oz (125g) golden caster sugar
  • 3 medium eggs
  • 3 large bananas (the riper, the better)
  • 7 1/2 oz (225g) of your favorite gluten-free flour blend -- I use Dove's Farm or make my own blend.
  • 1/2 tsp gluten-free baking powder
  • 1/4 tsp guar gum or xantham gum
  • 2 tsp ground cinnamon
  • 1 tsp mixed spice
  • 4 oz (100g) dried cranberries and sultanas
  • 2 oz (50g) mixed chopped nuts
  • 1 tsp high-quality vanilla extract
  • 1/2 tsp salt


  1. Pre-heat oven to 350F (180C) or fan 320F (160C).

  2. Line a 2lb (1kg) loaf tin with baking parchment, then lightly grease the parchment.

  3. Beat together butter and sugar until pale and fluffy. Add eggs slowly, one at a time, beating until well-combined. Add vanilla and mashed banana.

  4. Mix flour, guar/xantham gum, spices, salt, and baking powder thoroughly, then add to the wet ingredients and beat to combine. 

  5. Fold in the nuts and dried fruit

  6. Pour the mixture into the lined loaf tin and place in the oven for 60 minutes, until golden brown, with a nice crust.

  7. A skewer inserted into the middle should come out clean and, because oven temps vary so much, you might need to adjust the timing a little. 

  8. Once baked, remove from the oven and leave to cool in the tin for 5 minutes, then turn the loaf out onto a cooling rack.

  9. Cut into nice chunky slices and serve with butter.