Easy Gluten Free Banana Bread – #BrunchWeek

Easy Gluten Free Banana Bread – #BrunchWeek

Sharing is caring!

I’m totally a couple years late with the banana bread recipe, aren’t I? But I hope you’re not sick of it yet because I’ve got a great, one bowl recipe for gluten free banana bread that you’re gonna want to try out! Trust me. It’s an awesome, classic recipe that I go back to again and again. And it’s today’s #BrunchWeek recipe!

Gluten free banana muffins
Pour the batter into a muffin tin for gluten free banana bread muffins instead!

Easy Gluten Free Banana Bread


  • 4 over ripe bananas mashed
  • 1/2 cup coconut sugar
  • 1/2 cup butter or coconut oil softened
  • 2 Large eggs
  • 1/4 cup milk I used cashew but you can use regular
  • 1 tsp vanilla extract
  • 2 Cups gluten free flour mix I always use Bob’s Red Mill 1-to-1!
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup allergy friendly chocolate chips (optional) I used Enjoy Life


  1. Preheat oven to 350 degrees. Grease a 9x5 loaf pan or 12 muffin tin.

  2. In a large mixing bowl or kitchen aid, combine all ingredients in order of appearance.

  3. Pour batter into loaf pan or muffin tin.

  4. Bake in oven (55-60 minutes for bread, 20-25 minutes for muffins). Test done news by Inserting toothpick into center until it comes out clean. Remove from oven.

  5. Cool in pan for 20 minutes before removing from pan.

  6. Freezer tip: these can be frozen! Wrap in plastic wrap and place in freezer bag. Freeze for 3-6 months. Defrost on counter,

Don’t forget to check out my fellow bloggers’ contributions to Brunch Week too! 

Wednesday #BrunchWeek Recipes


Appetizers and Salads

Breads, Grains, and Cereals

Egg Dishes