30 +Delicious Gluten-Free Banana Loaf Recipes You Need to Try

Banana loaf is a timeless treat that never fails to satisfy your sweet tooth.

Whether you’re craving a quick snack, a breakfast delight, or a dessert, a freshly baked banana loaf is always a crowd-pleaser.

But what if you’re gluten intolerant or prefer to avoid gluten in your diet? No worries!

This collection of 30 gluten-free banana loaf recipes offers something for everyone—from classic banana flavors to indulgent variations that include chocolate, nuts, and spices. These recipes are easy to follow, versatile, and packed with deliciousness.

So, grab some ripe bananas and let’s get baking!

30 +Delicious Gluten-Free Banana Loaf Recipes You Need to Try

No matter your dietary needs, these 30 gluten-free banana loaf recipes are sure to bring joy to your kitchen.

Whether you’re baking for yourself, your family, or a group of friends, there’s a recipe here for every occasion.

From the simplicity of a traditional loaf to creative variations with your favorite ingredients, you’ll always have a go-to treat that’s both satisfying and gluten-free.

So, go ahead—bake, enjoy, and share the banana loaf goodness with everyone around you!

Classic Gluten-Free Banana Loaf

This simple, yet delicious banana loaf is made with gluten-free flour, ripe bananas, and a dash of cinnamon, creating a soft and moist texture. It’s a perfect snack or breakfast item for those following a gluten-free diet and is also easy to prepare with just a few ingredients.

Ingredients:

• 3 ripe bananas, mashed
• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ¼ tsp salt
• 2 large eggs
• 1/3 cup melted coconut oil or butter
• ½ cup honey or maple syrup
• 1 tsp vanilla extract
• 1/3 cup milk (dairy or non-dairy)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or line with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, and salt.
3. In another bowl, mash the bananas until smooth and add the eggs, melted coconut oil, honey, vanilla extract, and milk. Stir until everything is well combined.
4. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This banana loaf is wonderfully moist and has a subtle sweetness from the ripe bananas and honey. The cinnamon adds a cozy touch, making it a comforting choice for breakfast or an afternoon treat. With its gluten-free ingredients, it’s suitable for those with dietary restrictions, offering a healthier option without compromising on flavor.

Chocolate Chip Gluten-Free Banana Loaf

For those who love chocolate and banana together, this gluten-free banana loaf is a dream. The combination of sweet banana and melty chocolate chips creates a rich and indulgent treat that is still light and fluffy. It’s the ultimate comfort food that everyone, gluten-free or not, will enjoy.

Ingredients:

• 3 ripe bananas, mashed
• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp vanilla extract
• ½ cup coconut sugar or brown sugar
• 2 large eggs
• ½ cup almond milk (or any non-dairy milk)
• 1/3 cup coconut oil or butter
• ½ cup gluten-free chocolate chips
• ½ tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a medium bowl, combine the gluten-free flour, baking powder, baking soda, and salt. Stir well.
3. In a separate large bowl, mash the bananas and add the sugar, eggs, vanilla extract, almond milk, and melted coconut oil. Stir to combine.
4. Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Add the chocolate chips and gently fold them into the batter.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick comes out clean.
7. Let the loaf cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

This gluten-free chocolate chip banana loaf is a treat for anyone with a sweet tooth. The rich flavor of the chocolate chips perfectly complements the natural sweetness of the bananas. This loaf is moist, tender, and not too dense, making it the perfect afternoon snack or dessert. It’s a great option for baking with kids, as the chocolate chips add a fun touch to the classic banana loaf.

Vegan Gluten-Free Banana Loaf

This vegan gluten-free banana loaf is a fantastic option for those looking for a dairy-free and egg-free treat. Packed with the goodness of ripe bananas and wholesome ingredients like almond flour and flaxseed, it delivers on flavor and texture without any animal products. A great option for anyone with dietary restrictions or just seeking a lighter, healthier dessert.

Ingredients:

• 3 ripe bananas, mashed
• 2 cups almond flour
• 1 tsp baking powder
• ½ tsp baking soda
• 2 tbsp ground flaxseed mixed with 6 tbsp water (flax egg)
• 1 tsp vanilla extract
• 1/3 cup maple syrup or agave
• ½ cup almond milk (or any non-dairy milk)
• ¼ cup coconut oil, melted
• ½ tsp cinnamon
• ½ tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
2. To make the flax egg, mix the ground flaxseed with water and let it sit for 5-10 minutes until it becomes gel-like.
3. In a large mixing bowl, mash the bananas until smooth. Add the flax egg, maple syrup, vanilla extract, almond milk, and melted coconut oil. Mix until fully combined.
4. In a separate bowl, whisk together the almond flour, baking powder, baking soda, cinnamon, and salt.
5. Slowly fold the dry ingredients into the wet ingredients until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the loaf to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

This vegan gluten-free banana loaf is light, airy, and slightly sweet with the natural flavors of the bananas coming through. The almond flour adds a nutty richness, while the flax egg binds everything together, making it an excellent option for vegans or anyone avoiding eggs. The loaf is moist and perfectly balanced, with the hint of cinnamon elevating the overall flavor. It’s the ideal treat for breakfast or a midday snack, and because it’s dairy- and egg-free, it’s suitable for a wide range of dietary preferences.

Peanut Butter Banana Gluten-Free Loaf

This indulgent yet wholesome gluten-free banana loaf combines the rich flavor of peanut butter with the natural sweetness of ripe bananas. It’s a perfect blend of savory and sweet, with a dense and moist texture that will satisfy both your cravings and dietary needs.

Ingredients:

• 3 ripe bananas, mashed
• 1 cup gluten-free oats, blended into oat flour
• 1 cup gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ cup peanut butter (smooth or crunchy)
• ¼ cup honey or maple syrup
• 2 large eggs
• ½ cup milk (dairy or non-dairy)
• 1 tsp vanilla extract
• ½ tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
2. In a large mixing bowl, combine the mashed bananas, peanut butter, honey (or maple syrup), eggs, milk, and vanilla extract. Stir until smooth.
3. In a separate bowl, whisk together the gluten-free oat flour, gluten-free all-purpose flour, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the loaf cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

This peanut butter banana loaf is a creamy, rich treat that combines the comforting taste of peanut butter with the natural sweetness of bananas. It’s filling, satisfying, and a great option for breakfast or as a snack after a workout. The combination of oats and flour gives it a tender crumb while still being hearty enough to satisfy your hunger.

Coconut Flour Banana Loaf (Gluten-Free)

Coconut flour is the star of this gluten-free banana loaf, giving it a delicate texture and a subtly sweet, tropical flavor. Combined with the rich taste of ripe bananas, this loaf is both light and filling, making it the perfect choice for anyone avoiding gluten and grains.

Ingredients:

• 4 ripe bananas, mashed
• ½ cup coconut flour
• 3 large eggs
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ cup honey or maple syrup
• ¼ cup melted coconut oil
• 1 tsp vanilla extract
• ½ tsp cinnamon
• ½ tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
2. In a large bowl, mash the bananas until smooth. Add the eggs, honey (or maple syrup), melted coconut oil, vanilla extract, cinnamon, and salt. Stir until fully combined.
3. In a separate bowl, combine the coconut flour, baking powder, and baking soda. Mix the dry ingredients into the wet ingredients until smooth.
4. Pour the batter into the prepared loaf pan and smooth the top.
5. Bake for 40-50 minutes, or until a toothpick comes out clean.
6. Let the loaf cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

This coconut flour banana loaf is a delightful tropical-inspired treat with a mild coconut flavor that pairs perfectly with the sweetness of bananas. The coconut flour gives the loaf a soft, airy texture while still being moist and rich. It’s a great option for those on a low-carb or paleo diet, offering a nutritious, grain-free alternative to traditional banana bread.

Almond Flour Banana Loaf (Gluten-Free)

Almond flour adds a nutty flavor and a moist, dense texture to this gluten-free banana loaf. Packed with protein and healthy fats, it’s a filling and nutritious option that works as both a breakfast item and a satisfying snack.

Ingredients:

• 3 ripe bananas, mashed
• 2 cups almond flour
• 3 large eggs
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp vanilla extract
• ¼ cup honey or maple syrup
• ½ cup unsweetened applesauce
• ½ tsp cinnamon
• ½ tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
2. In a large bowl, mash the bananas and add the eggs, honey (or maple syrup), vanilla extract, and applesauce. Stir until smooth.
3. In a separate bowl, whisk together the almond flour, baking powder, baking soda, cinnamon, and salt.
4. Slowly mix the dry ingredients into the wet ingredients until combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick comes out clean.
7. Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This almond flour banana loaf is rich in flavor and packed with nutrients, offering a great balance of sweetness and nutty depth. The almond flour provides a moist, dense texture, making it a perfect option for those looking for a hearty and filling gluten-free treat. It’s ideal for breakfast or as a snack throughout the day, offering a satisfying and nutritious alternative to traditional banana bread.

Zucchini Banana Gluten-Free Loaf

This gluten-free loaf combines the sweetness of bananas with the mild, savory flavor of zucchini, making it a unique and healthy twist on classic banana bread. The zucchini helps keep the loaf moist while adding extra fiber and nutrients, perfect for a guilt-free indulgence.

Ingredients:

• 2 ripe bananas, mashed
• 1 medium zucchini, grated and excess moisture squeezed out
• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• 2 large eggs
• ¼ cup maple syrup or honey
• 1/3 cup coconut oil or butter, melted
• 1 tsp vanilla extract
• ½ tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
2. In a large bowl, combine the mashed bananas, grated zucchini, eggs, maple syrup (or honey), melted coconut oil, and vanilla extract. Stir until well mixed.
3. In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This zucchini banana loaf is an excellent way to sneak some extra veggies into your diet while still enjoying a sweet treat. The zucchini keeps the loaf incredibly moist, and the bananas add natural sweetness, creating a healthy and flavorful snack. Perfect for breakfast or as an afternoon snack, this loaf is a great way to enjoy a nutritious and gluten-free dessert.

Maple Pecan Banana Gluten-Free Loaf

The combination of rich maple syrup and crunchy pecans in this gluten-free banana loaf takes banana bread to a whole new level. With a slightly caramelized flavor from the maple syrup and the crunchy texture of toasted pecans, this loaf is a delicious, gluten-free option for those looking for a gourmet twist on a classic favorite.

Ingredients:

• 3 ripe bananas, mashed
• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ¼ tsp salt
• 1/3 cup maple syrup
• 2 large eggs
• ½ cup unsweetened applesauce
• ¼ cup coconut oil, melted
• ½ cup chopped pecans, toasted

Instructions:

1. Preheat the oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
2. In a large bowl, mash the bananas and add the maple syrup, eggs, applesauce, and melted coconut oil. Stir until fully combined.
3. In a separate bowl, combine the gluten-free flour, baking powder, baking soda, cinnamon, and salt.
4. Slowly add the dry ingredients to the wet ingredients and stir until just combined.
5. Gently fold in the toasted pecans.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This maple pecan banana loaf offers a delightful balance of sweetness and crunch, with the richness of maple syrup and the buttery flavor of toasted pecans. It’s the perfect treat for breakfast, brunch, or as a special snack, and the added texture from the nuts makes it feel like a special dessert. A great option for those following a gluten-free lifestyle, this loaf is both flavorful and satisfying.

Carrot Banana Gluten-Free Loaf

This nutrient-packed gluten-free banana loaf combines the sweetness of ripe bananas with the earthy, slightly spicy flavor of grated carrots. It’s a healthy and satisfying treat that’s perfect for breakfast or as a snack, offering a burst of vitamins and fiber.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup finely grated carrots
• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 2 large eggs
• ¼ cup honey or maple syrup
• ½ cup coconut oil or butter, melted
• 1 tsp vanilla extract
• ½ tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
2. In a large mixing bowl, combine the mashed bananas, grated carrots, eggs, honey (or maple syrup), melted coconut oil, and vanilla extract. Stir until smooth.
3. In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This carrot banana loaf is a delicious, wholesome treat that’s full of fiber and vitamins, thanks to the carrots and bananas. The natural sweetness of the bananas pairs wonderfully with the spiciness of the cinnamon and nutmeg, making each bite flavorful and satisfying. It’s an ideal choice for breakfast or a snack and a great way to sneak some extra vegetables into your diet.

Blueberry Banana Gluten-Free Loaf

Bursting with the freshness of blueberries, this gluten-free banana loaf is both sweet and tangy. The ripe bananas provide natural sweetness, while the blueberries add juicy bursts of flavor, making it an irresistible treat that works perfectly as a breakfast or dessert.

Ingredients:

• 3 ripe bananas, mashed
• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries
• 2 large eggs
• ¼ cup honey or maple syrup
• ½ cup unsweetened applesauce
• ½ tsp cinnamon
• ¼ tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
2. In a large bowl, mash the bananas and add the eggs, honey (or maple syrup), applesauce, and vanilla extract. Stir until well combined.
3. In a separate bowl, combine the gluten-free flour, baking powder, baking soda, cinnamon, and salt.
4. Gradually fold the dry ingredients into the wet ingredients until just combined.
5. Gently fold in the blueberries, being careful not to crush them.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This blueberry banana loaf is a refreshing and vibrant twist on the classic banana bread. The blueberries add a burst of juicy flavor that pairs perfectly with the soft, sweet texture of the banana. It’s a great way to enjoy the flavors of summer all year round, whether served as a breakfast, snack, or dessert.

Lemon Banana Gluten-Free Loaf

This lemon banana loaf offers a bright and refreshing flavor combination, where the tartness of lemon balances perfectly with the sweetness of ripe bananas. It’s a light and zesty gluten-free treat that is ideal for those who enjoy a citrusy twist on classic banana bread.

Ingredients:

• 3 ripe bananas, mashed
• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• Zest of 2 lemons
• 2 tbsp fresh lemon juice
• 3 large eggs
• ¼ cup honey or maple syrup
• ½ cup coconut oil, melted
• 1 tsp vanilla extract
• ½ tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
2. In a large bowl, mash the bananas and add the eggs, honey (or maple syrup), melted coconut oil, lemon zest, lemon juice, and vanilla extract. Stir until smooth.
3. In a separate bowl, combine the gluten-free flour, baking powder, baking soda, and salt.
4. Gradually fold the dry ingredients into the wet ingredients until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the loaf to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

The lemon banana loaf brings a refreshing burst of citrus flavor that makes this banana bread feel extra special. The light, tangy lemon pairs beautifully with the natural sweetness of the bananas, creating a bright, flavorful treat. It’s a perfect option for breakfast or as a light afternoon snack.

Chia Seed Banana Gluten-Free Loaf

Packed with fiber and healthy omega-3s, this gluten-free banana loaf is not only delicious but also packed with nutrients. The chia seeds add a delightful crunch and contribute to the loaf’s moistness, making it a filling and satisfying snack or breakfast option.

Ingredients:

• 3 ripe bananas, mashed
• 1 ½ cups gluten-free all-purpose flour
• 1 tbsp chia seeds
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon
• 2 large eggs
• ¼ cup honey or maple syrup
• ½ cup unsweetened applesauce
• 1 tsp vanilla extract
• ½ tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
2. In a large mixing bowl, combine the mashed bananas, eggs, honey (or maple syrup), applesauce, and vanilla extract. Stir until smooth.
3. In a separate bowl, combine the gluten-free flour, chia seeds, baking powder, baking soda, cinnamon, and salt.
4. Gradually fold the dry ingredients into the wet ingredients until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This chia seed banana loaf is a hearty, nutrient-packed option that’s great for anyone looking for a gluten-free and healthy treat. The chia seeds give it a pleasant crunch, while also providing a boost of omega-3 fatty acids and fiber. The banana adds natural sweetness, making this loaf both nutritious and satisfying.

Spiced Apple Banana Gluten-Free Loaf

This spiced apple banana loaf is full of cozy, warm flavors that make it perfect for fall or any time you crave something comforting. The addition of apples adds a juicy, tart flavor, while the cinnamon and nutmeg give the loaf a seasonal touch.

Ingredients:

• 2 ripe bananas, mashed
• 1 large apple, peeled and grated
• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 2 large eggs
• ¼ cup maple syrup or honey
• ¼ cup coconut oil, melted
• 1 tsp vanilla extract
• ½ tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
2. In a large bowl, mash the bananas and add the grated apple, eggs, maple syrup (or honey), melted coconut oil, vanilla extract, cinnamon, and nutmeg. Stir to combine.
3. In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
4. Gradually mix the dry ingredients into the wet ingredients until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

The spiced apple banana loaf is a wonderfully fragrant and flavorful treat, perfect for cooler months. The apples add a subtle tartness that balances the sweetness of the bananas, while the cinnamon and nutmeg create a warming, comforting flavor profile. This loaf is perfect for cozy mornings or as a snack during the day.

Pumpkin Banana Gluten-Free Loaf

This pumpkin banana loaf combines the rich, earthy flavor of pumpkin with the sweetness of ripe bananas, creating a moist and tender loaf that’s full of flavor. The spices in this loaf make it the perfect autumn treat, though it’s enjoyable year-round.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup canned pumpkin puree
• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg
• 2 large eggs
• ¼ cup maple syrup or honey
• ½ cup coconut oil, melted
• 1 tsp vanilla extract
• ½ tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
2. In a large bowl, mash the bananas and add the pumpkin puree, eggs, maple syrup (or honey), melted coconut oil, vanilla extract, cinnamon, and nutmeg. Stir to combine.
3. In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
4. Gradually fold the dry ingredients into the wet ingredients until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This pumpkin banana loaf is the ultimate autumn-inspired treat. The pumpkin provides moisture and a deep, earthy flavor, while the bananas add sweetness and richness. The spices give it a cozy, festive feel, making it perfect for fall gatherings or as a special breakfast or snack.

Pineapple Banana Gluten-Free Loaf

This tropical-inspired gluten-free banana loaf features the natural sweetness of ripe bananas and the tangy brightness of pineapple. The combination of both fruits creates a flavorful, moist loaf that transports your taste buds to a sunny beach day, perfect for any time of year.

Ingredients:

• 3 ripe bananas, mashed
• 1 cup crushed pineapple, drained
• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp vanilla extract
• 2 large eggs
• ¼ cup honey or maple syrup
• ½ cup unsweetened applesauce
• ½ tsp cinnamon
• ½ tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
2. In a large bowl, mash the bananas and add the crushed pineapple, eggs, honey (or maple syrup), applesauce, and vanilla extract. Stir until smooth.
3. In a separate bowl, combine the gluten-free flour, baking powder, baking soda, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This pineapple banana loaf is an excellent tropical treat, with the pineapple adding a zesty, fruity tang that pairs perfectly with the sweetness of the bananas. The texture is moist and tender, making it a refreshing and delicious gluten-free snack or dessert.

Maple Banana Gluten-Free Loaf

If you love the rich flavor of maple syrup, this banana loaf is a must-try. The maple syrup infuses the loaf with a sweet and slightly caramelized taste, balancing the natural sweetness of bananas for a decadent, yet wholesome, gluten-free treat.

Ingredients:

• 3 ripe bananas, mashed
• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon
• ¼ cup maple syrup
• 2 large eggs
• ¼ cup coconut oil, melted
• 1 tsp vanilla extract
• ½ tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
2. In a large bowl, mash the bananas and add the maple syrup, eggs, melted coconut oil, and vanilla extract. Stir until smooth.
3. In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, and salt.
4. Gradually fold the dry ingredients into the wet ingredients until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This maple banana loaf is a comforting and indulgent treat that’s perfect for anyone who enjoys the warm, rich flavor of maple syrup. The bananas provide natural sweetness while the maple syrup enhances the flavor with a deep, caramelized taste. A perfect gluten-free breakfast or dessert!

Cranberry Banana Gluten-Free Loaf

This cranberry banana loaf combines the tartness of fresh cranberries with the sweetness of ripe bananas. The result is a delightful, balanced loaf with a subtle tart contrast to the banana’s sweetness, making it a great option for both holiday seasons and year-round enjoyment.

Ingredients:

• 3 ripe bananas, mashed
• 1 cup fresh or frozen cranberries
• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp vanilla extract
• 2 large eggs
• ¼ cup honey or maple syrup
• ½ cup unsweetened applesauce
• ½ tsp cinnamon
• ½ tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
2. In a large bowl, mash the bananas and add the eggs, honey (or maple syrup), applesauce, and vanilla extract. Stir until smooth.
3. In a separate bowl, combine the gluten-free flour, baking powder, baking soda, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet ingredients and mix until combined.
5. Gently fold in the cranberries.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the loaf to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

The cranberry banana loaf offers a deliciously unique combination of tart and sweet flavors. The fresh cranberries burst in your mouth, while the bananas provide a soft, sweet base. This loaf is perfect for breakfast, brunch, or a festive dessert.

Oatmeal Banana Gluten-Free Loaf

This hearty oatmeal banana loaf is a comforting, nutritious choice, with oats adding fiber and texture to the soft and sweet banana base. It’s a filling loaf that’s perfect for breakfast or as a snack, providing long-lasting energy.

Ingredients:

• 3 ripe bananas, mashed
• 1 ½ cups gluten-free rolled oats
• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• 2 large eggs
• ¼ cup honey or maple syrup
• ½ cup unsweetened applesauce
• 1 tsp vanilla extract
• ½ tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
2. In a large bowl, mash the bananas and add the eggs, honey (or maple syrup), applesauce, and vanilla extract. Stir until smooth.
3. In a separate bowl, combine the gluten-free flour, oats, baking powder, baking soda, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This oatmeal banana loaf is a great, filling option for anyone looking for a hearty, fiber-rich breakfast or snack. The oats provide a lovely texture and give the loaf a satisfying bite, while the bananas keep it moist and naturally sweet. A perfect choice for a wholesome gluten-free treat.

Chocolate Chip Banana Gluten-Free Loaf

This indulgent gluten-free banana loaf is loaded with chocolate chips, making it a treat for anyone with a sweet tooth. The rich, creamy banana flavor pairs beautifully with the melted chocolate, creating a moist and decadent loaf that’s perfect for dessert or a special snack.

Ingredients:

• 3 ripe bananas, mashed
• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp vanilla extract
• ½ cup semi-sweet chocolate chips
• 2 large eggs
• ¼ cup honey or maple syrup
• ½ cup unsweetened applesauce
• ½ tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
2. In a large bowl, mash the bananas and add the eggs, honey (or maple syrup), applesauce, and vanilla extract. Stir until smooth.
3. In a separate bowl, combine the gluten-free flour, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients and mix until combined.
5. Fold in the chocolate chips.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This chocolate chip banana loaf is an irresistible combination of the natural sweetness of bananas and the rich indulgence of melted chocolate. It’s a fun twist on classic banana bread and works perfectly as a dessert or an afternoon snack. This gluten-free loaf is sure to please any chocolate lover.

Strawberry Banana Gluten-Free Loaf

This strawberry banana gluten-free loaf is a fresh, fruity treat that combines the natural sweetness of ripe bananas with the bright, juicy flavor of strawberries. Perfect for breakfast or a light dessert, this loaf offers a delicious burst of fruity flavor in every bite.

Ingredients:

• 3 ripe bananas, mashed
• 1 cup fresh strawberries, diced
• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp vanilla extract
• 2 large eggs
• ¼ cup honey or maple syrup
• ½ cup unsweetened applesauce
• ½ tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
2. In a large bowl, mash the bananas and add the strawberries, eggs, honey (or maple syrup), applesauce, and vanilla extract. Stir until combined.
3. In a separate bowl, combine the gluten-free flour, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This strawberry banana loaf offers a fresh, light taste with the sweetness of bananas and the tangy flavor of strawberries. It’s a deliciously vibrant treat that’s perfect for spring or summer, though it’s enjoyable any time of year. Ideal as a breakfast, snack, or light dessert, this loaf is gluten-free and full of fruity goodness.

Note: More recipes are coming soon