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Moist Gluten Free Banana Bread Bliss Easy Recipe for Perfect Soft Loaf

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A soft, moist, and flavorful gluten-free banana bread loaf that is quick and easy to make, perfect for breakfast or a snack.

Ingredients

Scale
  • 2 cups (240g) gluten-free flour blend (e.g., Bob’s Red Mill 1-to-1 Baking Flour)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon (optional but recommended)
  • 3 medium ripe bananas, mashed (about 1 ½ cups)
  • 2 large eggs, room temperature
  • ½ cup (120g) plain Greek yogurt (or dairy-free coconut yogurt)
  • ¾ cup (150g) packed brown sugar
  • 1 teaspoon vanilla extract
  • ½ cup (115g) unsalted butter, melted and slightly cooled (or coconut oil for dairy-free)
  • ½ cup (60g) chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
  2. In a large bowl, whisk together gluten-free flour blend, baking soda, salt, and cinnamon.
  3. In a separate bowl, mash the ripe bananas until mostly smooth with some lumps.
  4. Add eggs, Greek yogurt, brown sugar, vanilla extract, and melted butter to the bananas and whisk until smooth.
  5. Pour the wet mixture into the dry ingredients and fold gently until just combined. Fold in nuts if using.
  6. Spoon the batter into the prepared loaf pan and smooth the top.
  7. Bake for 55–65 minutes, checking at 55 minutes with a toothpick; it should come out with a few moist crumbs but no wet batter.
  8. Let the bread rest in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

If the top browns too quickly, tent loosely with foil halfway through baking. Use very ripe bananas for best flavor and moisture. Avoid overmixing to keep the bread tender. Room temperature eggs emulsify better. Cooling completely helps set the crumb and makes slicing easier. For dairy-free, substitute butter with coconut oil and Greek yogurt with dairy-free yogurt.

Nutrition

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