Gluten-free banana bread
Moist, naturally sweet gluten-free banana bread with a tender crumb and optional walnuts — easy, forgiving and perfect for breakfast or lunchboxes.
This is a reliably moist, fuss-free gluten-free banana bread that survives mornings, lunchboxes and impromptu visitors. Ripe bananas and a touch of yoghurt keep the texture tender without the need for dairy-heavy substitutes.
Make it with or without walnuts — the batter is forgiving. Resting the batter briefly before baking gives a noticeably better crumb, which is why this version includes that small but effective extra step.
Ingredients
- 250 g gluten-free plain flour
- 10 ml baking powder
- 5 ml bicarbonate of soda
- 5 ml xanthan gum — optional — only if your flour blend doesn't already contain a binder
- 5 ml fine salt
- 100 g caster sugar
- 50 g soft brown sugar
- 75 ml sunflower oil
- 2 eggs — large
- 3 ripe bananas — very ripe, peeled
- 100 g natural yoghurt — plain
- 5 ml vanilla extract
- 75 g walnuts — optional, roughly chopped
Equipment
- loaf tin (23 x 12 cm)
- wire cooling rack
Instructions
Preheat the oven to 170°C fan/190°C conventional. Line a 23 x 12 cm loaf tin with baking paper, leaving a little overhang to help lift the loaf out.
In a medium bowl whisk together the dry ingredients: gluten-free plain flour, baking powder, bicarbonate of soda, xanthan gum (if using) and fine salt. Set to one side.
In a large mixing bowl mash the ripe bananas until mostly smooth. Add caster sugar, soft brown sugar, sunflower oil, eggs, natural yoghurt and vanilla extract; whisk until well combined and glossy.
Pour the dry mixture into the wet mixture and fold gently with a spatula until just combined — a few streaks of flour are better than overworked batter. Overmixing will give a heavy, gummy loaf.
If using, fold in three-quarters of the walnuts so they are evenly distributed; reserve the rest to scatter on top.
Spoon the batter into the prepared loaf tin, level the top and scatter the reserved walnuts. Leave the tin to rest at room temperature for 20 minutes — this helps the gluten-free flour hydrate and improves the texture.
Bake for 60 minutes in the centre of the oven. Check after 40 minutes: if the top is browning too quickly, tent with foil. The loaf is done when a skewer inserted into the centre comes out with a few moist crumbs but not wet batter.
Remove the tin from the oven and let the loaf cool in the tin for 30 minutes. This cooling period helps it set so it won't break when you lift it out.
Use the baking paper overhang to lift the loaf from the tin and transfer to a wire rack. Leave to cool until just warm before slicing.
Slice into 10 pieces and serve. Store cooled leftovers wrapped in kitchen paper and a sealed container at room temperature for 2 days, or freeze individual slices for up to 2 months.
Tips
- Use very ripe bananas (lots of brown flecks) — they give the best sweetness and moisture.
- If your gluten-free flour blend already contains xanthan gum, omit the extra xanthan gum listed.
- Resist overmixing once the dry ingredients hit the wet — fold only until combined to avoid a dense loaf.
- If the top is browning too fast, tent loosely with foil from 35–40 minutes onward.
- To freeze, double-wrap slices in cling film and keep in a sealed bag for up to 2 months; defrost in the toaster or gently in the oven.
Substitutions
sunflower oil → melted unsalted butter, same weight (approx. 75 g)
Stays closenatural yoghurt → dairy-free yoghurt, 100 g
Noticeably differentwalnuts → sunflower seeds, 75 g
Stays closecaster sugar and soft brown sugar → 150 g golden granulated sugar or 150 g granulated coconut sugar
Noticeably different
Nutrition
Per serving · estimated
- 305
- Calories
- 5 g
- Protein
- 42 g
- Carbs
- 13 g
- Fat
- 4 g
- Fibre
- 22 g
- Sugar
- 210 mg
- Sodium
FAQ
My loaf sank in the middle — what went wrong?
Either underbaked (centre still wet) or oven temperature was too low/too high. Use the skewer test and tent with foil if the top browns too quickly. Also avoid opening the oven in the first 30 minutes.
Can I make this dairy-free or vegan?
Dairy-free: yes — swap the natural yoghurt for a dairy-free yoghurt. Vegan: replace eggs with flax eggs (2 tbsp ground flaxseed + 6 tbsp water, chilled) but texture will be slightly different.
Do I have to rest the batter for 20 minutes?
The rest hydrates gluten-free flour and improves texture, so it makes a noticeable improvement. If you're short on time you can bake straight away, but expect a slightly crumblier crumb.
How do I know if my gluten-free flour needs xanthan gum?
Check the pack — many ready mixes include xanthan gum. If it isn't listed, add the 1 tsp xanthan gum called for here to help bind the loaf.
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