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Gluten-free banana bread loaf made with Pamela's 1:1 All-Purpose Flour, sliced on a board

The Best Gluten-Free Banana Bread

on Jun 21 2025
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    This is the banana bread to make when you want the real thing: a proper from-scratch loaf, deeply spiced with cinnamon and nutmeg, made with four large very ripe bananas and our 1:1 All-Purpose Flour. It is dairy-free as written, it contains no xanthan gum, and it is the best possible use for the bananas going brown on your counter. The batter takes one bowl and a mixer, then the oven does the rest. It slices clean, keeps beautifully, and tastes like it came from a bakery. So good, no one will guess it is gluten-free, the way Pamela's has done it since 1988.

    Why you'll love it

    • Made from scratch with our 1:1 All-Purpose Flour, not a shortcut mix.
    • Dairy-free as written, since it uses oil rather than butter.
    • No xanthan gum. Our flour is bound with guar gum instead.
    • Warmly spiced with a full tablespoon of cinnamon and a teaspoon of nutmeg.
    • Four ripe bananas, which is what makes it so moist.

    The best gluten-free flour for banana bread

    Banana bread is forgiving, but the flour still decides the crumb. A one-to-one blend built on rice flours and starches gives you a tender, cake-like texture that holds together when you slice it, which is exactly what a quick bread wants. Pamela's Gluten-Free 1:1 All-Purpose Flour is a straight cup-for-cup swap for wheat flour, so you can use it in this recipe or in the banana bread recipe you already have. It is also bound with guar gum rather than xanthan, which matters to a lot of gluten-free bakers. [Shop the 1:1 All-Purpose Flour.]

    Prep Time 15 minutes
    Cook Time 68 to 78 minutes
    Total Time about 1 hour 35 minutes, plus cooling
    Yield 1 loaf, about 10 slices
    Serving Size 1 slice

    Ingredients

    • 1 3/4 cups (245 g) Pamela's Gluten-Free 1:1 All-Purpose Flour
    • 1 1/2 tsp salt
    • 2 1/2 tsp baking powder
    • 1 tbsp cinnamon
    • 1 tsp nutmeg
    • 2 eggs, large
    • 2 tbsp oil
    • 2 tsp vanilla
    • 1 1/4 cups sugar
    • 1 1/2 cups mashed very ripe banana (about 4 large bananas)
    Shop Gluten-Free 1:1 All-Purpose Flour, 4 lb.

    Directions

    1. Preheat the oven to 350 degrees F with a rack in the middle. Prepare an 8x4-inch loaf pan by spraying with nonstick cooking spray.
    2. In a medium bowl, whisk together the 1:1 All-Purpose Flour, salt, baking powder, cinnamon, and nutmeg.
    3. In the bowl of a stand mixer with the paddle attachment, beat the eggs, oil, and vanilla until frothy. Add the sugar and beat to incorporate, then add the bananas and mix well.
    4. Slowly add the flour mixture and mix until well combined.
    5. Pour the batter into the prepared pan and spread evenly. Bake for 68 to 78 minutes, until the sides of the loaf just start to pull away from the pan, the bread springs back when gently touched, and a toothpick inserted near the center comes out clean.
    6. Rest in the pan for at least 15 minutes, then turn out onto a wire rack and cool completely before slicing.
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    2 comments

    Thanks for this recipe!
    I have used coconut sugar and 4 or 5 bananas in this recipe successfully which I believe makes it even healthier , though maybe too moist for others.
    This makes a truly delicious banana bread!

    Ned Parker | Jun 12, 2026

    Thanks for this recipe!
    I have used coconut sugar and 4 or 5 bananas in this recipe successfully which I believe makes it even healthier , though maybe too moist for others.
    This makes a truly delicious banana bread!

    Ned Parker | Jul 13, 2026

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    Please note, comments need to be approved before they are published.

    Recipe Tips & Notes

    Frozen bananas work well. Thaw and mash them, and use the liquid that collects too, since it carries a lot of flavor.

    To keep it gluten-free: Pamela's Gluten-Free 1:1 All-Purpose Flour is GFCO-certified. This recipe is also dairy-free as written, and the flour contains no xanthan gum.

    Tips for the moistest gluten-free banana bread

    The bananas are doing most of the work in this recipe, so start there. Use bananas that are heavily brown-spotted or nearly black, because under-ripe fruit will leave the loaf dry and bland. Do not skip the full fifteen-minute rest in the pan, since the loaf is still setting when it comes out and turning it out early can tear it. Cool it completely before slicing, and if you can wait, it is genuinely better on day two once the crumb settles.

    Make ahead & storage

    • Wrapped well, the loaf keeps at room temperature for 2 to 3 days and improves on day two.
    • Refrigerate for up to a week, or slice and freeze for up to 3 months and toast straight from frozen.
    • Freeze overripe bananas in their skins as they turn, then thaw and mash when you have four.

    Variations

    • With nuts: fold in 3/4 cup of chopped walnuts or pecans with the bananas. Leave them out and the recipe is nut-free.
    • Chocolate chip banana bread: fold in 1 cup of chocolate chips. This is the most-requested banana bread variation there is.
    • Coconut sugar: swap the sugar one-for-one. A reader does this with four to five bananas and reports excellent results, though it bakes up moister still.
    • Banana bread muffins: divide the batter into a lined muffin tin and start checking at 22 to 26 minutes.
    • Extra spice: add 1/4 teaspoon of ground cloves or allspice alongside the cinnamon and nutmeg.

    Gluten-Free 1:1 All-Purpose Flour, 4 lb.

    Featured Product

    $19.49

    View full details

    Size: 4 lbs

    Pack Size

    Pamela's Gluten-Free 1:1 All-Purpose Flour is a GFCO-certified artisan blend that swaps cup for cup into the recipes you already love. No dairy, no nuts, no corn, no soy, no salt, no leavening. Just scratch baking, back in your life.

    Bake like you always have

    Measure it 1:1 in place of wheat flour for cookies, cakes, muffins, pancakes, and pie crusts. Most recipes need no changes at all; if a batter thickens as it sits, thin it with a splash of liquid and keep going. The subtle flavor works in savory cooking too: thickening gravy, coating chicken, breading fish.

    Yes, even yeast breads

    Use 1 teaspoon of dry yeast per cup of flour and add water until the dough is a sticky batter, like banana bread. For a taller loaf, line the pan with a parchment collar 3 to 5 inches above the rim.

    Never scoop the bottom of the bag

    The 4 lb. bag keeps serious bakers stocked, and Subscribe & Save delivers a fresh bag on your schedule with 10% off every order. Pause or cancel anytime.

    Brown Rice Flour, Tapioca Starch, White Rice Flour, Potato Starch, Sorghum Flour, Arrowroot Starch, Guar Gum, Sweet Rice Flour, Rice Bran.

    Pamela's Products are manufactured in a Gluten-Free Certified Facility and peanut-free facility. Our products are produced on equipment that processes Tree Nuts, Coconut, Eggs, Soy, and Milk.

    We've Got Answers

    A one-to-one blend built on rice flours and starches, which gives the tender, sliceable crumb a quick bread needs. Pamela's Gluten-Free 1:1 All-Purpose Flour swaps cup for cup with wheat flour, so it works in this recipe or in your own.

    Yes. The recipe uses oil rather than butter, and Pamela's 1:1 All-Purpose Flour contains no dairy, so the loaf is dairy-free as written.

    Pamela's 1:1 All-Purpose Flour is bound with guar gum instead of xanthan gum, so no additional binder is needed and there is no xanthan in the loaf.

    Use genuinely overripe bananas, the heavily brown-spotted ones, since they carry both the moisture and the flavor. This recipe uses a full 1 1/2 cups of mashed banana. Then cool the loaf completely before slicing so the crumb can set.

    About four large very ripe bananas, which gives the 1 1/2 cups of mashed banana this recipe calls for. Frozen bananas work well too, thawed and mashed with their liquid.

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