Gluten-Free Banana Bread

Prep time: 30 mins
Cook time: 1 hr 0 min
Calories: 428

Photography by Jules Shepard

This easy Gluten-Free Banana Bread recipe is sure to become a family favorite. It’s simple and delicious. For a dessert-like treat, top the loaf with Gluten-Free Maple Glaze. This recipe makes a standard loaf with enough batter left over for a mini-loaf or 2 to 3 muffins. It can be made with egg replacement; see instructions below.


1 cup sugar
½ cup (1 stick) butter or Earth Balance Buttery Sticks
2 large eggs + 1 egg white
½ cup (1 large) mashed ripe banana
1 teaspoon pure vanilla extract
1½ cups gluten free All-Purpose Flour Blend
½ teaspoon baking soda
¼ teaspoon salt
½ cup buttermilk of choice*
½ cup chopped pecans, optional

Gluten-Free Maple Glaze
2 tablespoons butter or dairy-free butter alternative
¼ cup pure maple syrup
½ teaspoon pure vanilla extract
2/3 cup confectioners’ sugar


1. Preheat oven to 350°F. Grease a standard 8.5×4.5-inch loaf pan and a 5¾ x3¼-inch mini-loaf pan or 2 to 3 cups in a muffin tin.

2. In a medium bowl, whip together sugar and butter until light and fluffy. Add eggs and egg white and blend until integrated. Add mashed banana and vanilla and blend.

3. In a separate bowl, whisk together flour blend, baking soda and salt.

4. Alternating, add buttermilk and flour mixture to egg mixture, mixing well after each addition. Then beat 1 minute. Stir in nuts, if using.

5. Pour batter into prepared loaf pan, filling the pan two-thirds full. Add remaining batter to prepared mini-loaf pan or prepared muffin tin.

6. Place pans in preheated oven. Bake loaf about 60 minutes. Bake mini-loaf about 30 minutes. Bake muffins about 15 to 20 minutes. When done, bread should be lightly browned and should spring back to the touch and a toothpick inserted in the center should come out clean.

7. Remove bread from oven and cool in pans on a wire rack 15 minutes. Run a butter knife around the inside of pans and invert gently to remove bread.

8. To make Maple Glaze, melt butter in a saucepan over low heat. Stir in syrup and vanilla and remove from heat. Whisk in confectioners’ sugar. Set glaze aside to cool and thicken 10 minutes. Stir again before pouring over cooled bread. Let glaze harden before slicing.

Loaf yields 8 slices. Each slice without Maple Glaze contains 337 calories, 13g total fat, 8g saturated fat, 0g trans fat, 84mg cholesterol, 190mg sodium, 52g carbohydrate, 1g fiber, 28g sugars, 4g protein, 35Est GL.
Each slice with Maple Glaze contains 428 calories, 16g total fat, 10g saturated fat, 0g trans fat, 92mg cholesterol, 191mg sodium, 69g carbohydrate, 1g fiber, 43g sugars, 4g protein, 46Est GL.

For Egg-Free Banana Bread, omit the eggs and egg white. Reduce the butter to 6 tablespoons. Combine 21/2 tablespoons cornstarch or arrowroot powder with 3 to 4 tablespoons cold water (enough to make a paste). Use this mixture to replace the eggs and egg white in step 2.

*TIP: No buttermilk? You can make homemade buttermilk using dairy milk or plant milk. For this recipe, place 1 tablespoon lemon juice or distilled vinegar in a ½ cup measuring glass. Add enough milk of choice to measure ½ cup. Stir mixture and let stand a few minutes before adding to the recipe in step 4.

TIP: Don’t add more than ½ cup of mashed banana. Too much fruit puree yields a heavy, dense loaf that’s gummy in the middle.

Yields 1 loaf and 1 mini loaf
1 slice contains 428 calories, 16g total fat, 10g saturated fat, 0g trans fat, 92mg cholesterol, 191mg sodium, 69g carbohydrates, 1g fiber, 43g sugars, 4g protein.