Recipe

Fresh Gluten Free Banana Bread

Moist, tender, and zingy with real lemon and orange. This gluten free banana bread bakes up golden with crisp edges, a cozy crumb, and a bright citrus pop.

By Matt Campbell

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A golden loaf of gluten free banana bread on a wooden cutting board with lemon zest, orange zest, and a few banana slices nearby in natural window light

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If banana bread is the cozy sweatshirt of baking, this one is the version you throw on after you have showered and your life is slightly more together. It is still comfort food, but with a bright citrus lift that makes each slice taste fresh instead of sleepy.

We are talking ripe bananas for that classic sweetness, then lemon zest plus orange zest to wake everything up. The crumb stays tender and moist thanks to yogurt and a gluten free flour blend that actually behaves. No weird grit, no sad gray loaf. Just a friendly, reliable bake that feels like it belongs next to your coffee, tucked into a lunchbox, or toasted with butter at 10 pm because you deserve nice things.

A thick slice of gluten free banana bread on a small plate with a pat of butter melting on top

Why It Works

Bright flavor without tasting like perfume: citrus zest adds aroma and zing, while a small splash of juice keeps it clean and balanced.
Moist, not gummy: using a gluten free 1:1 flour blend plus eggs and yogurt gives structure and tenderness without that sticky center.
Crisp edges, cozy middle: a moderate bake temp and a rest in the pan set the loaf so it slices like a dream.
Accessible ingredients: everything is grocery store friendly, and you can swap dairy free options with minimal drama.

Pairs Well With

Greek Yogurt Berry Parfait
Honey Lemon Ginger Tea
Peanut Butter Banana Smoothie
Maple Cinnamon Latte

Storage Tips

Room temperature: Let the loaf cool completely, then wrap tightly or store in an airtight container for 2 to 3 days. If your kitchen runs warm, go fridge on day two.

Refrigerator: Store airtight for up to 1 week. Just know the fridge can dry slices out over time, so warm them (10 to 15 seconds in the microwave) or toast lightly to bring the texture back.

Freezer: Slice the loaf, wrap individual slices in parchment or plastic wrap, then place in a freezer bag. Freeze up to 3 months. Thaw at room temp or toast from frozen.

Best move: If you want that bakery vibe, toast a slice and add butter, or cream cheese with extra lemon zest.

Common Questions

What gluten free flour blend should I use?

Use a 1:1 gluten free baking flour that already contains xanthan gum. Brands vary a lot by weight and performance, so if you can, use the same blend you bake with most. If you want a starting point, most “measure for measure” blends land around 120 to 140 g per cup (so 240 to 280 g for 2 cups), but check your bag for the most accurate grams. If your blend does not include xanthan gum, add 1/2 teaspoon to the dry ingredients.

Can I make it dairy free?

Yes. Swap the butter for melted coconut oil or a neutral oil, and use a dairy free yogurt. The loaf will be slightly more cake-like with oil, but still moist and tasty.

Why did my banana bread sink in the middle?

Usually it is one of three things: the loaf was underbaked, the oven ran hot then cooled, or there was too much moisture. Make sure you measure flour with the spoon-and-level method, and bake until the center hits about 200°F to 205°F if you have a thermometer.

Can I reduce the sugar?

You can drop the sugar to 1/2 cup if your bananas are very ripe. The loaf will be less sweet and a bit less tender, but still solid.

Can I add mix-ins?

Absolutely. Keep it to 3/4 cup total so the loaf does not get heavy. Chopped walnuts, pecans, or white chocolate are great with the citrus.

Any allergen notes?

Gluten free flour blends sometimes include extras like milk powder, oat flour, or nut flours depending on the brand. If you are baking for allergies beyond gluten, give the ingredient label a quick scan.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

8.5 x 4.5 inch loaf pan (or 9 x 5 inch, see note in instructions)
Parchment paper
Mixing bowls
Whisk and rubber spatula
Microplane or fine grater for zest
Measuring cups and spoons
Wire rack for cooling
Optional: instant-read thermometer

I love banana bread, but I get bored fast. After the third slice, I want something that wakes up my taste buds a little, like the food version of cracking a window on a stuffy day. That is where lemon and orange come in. The first time I tested this, I pulled the loaf out, took a slice while it was still a little too warm, and immediately went back for another because the citrus made it taste lighter than it had any right to. It is still banana bread. It is just banana bread with a better attitude.

Fresh Gluten Free Banana Bread

( Reviews)

Prep Time 15 minutes

Cook Time 55 minutes

Total Time 1 hour 10 minutes

Servings 10 slices

Ingredients

Gluten free 1:1 baking flour (with xanthan gum), 2 cups (240 to 280 g, see note)
Baking powder, 1 teaspoon
Baking soda, 1/2 teaspoon
Fine salt, 1/2 teaspoon
Ground cinnamon, 1 teaspoon
Ripe bananas, 3 medium (about 1 1/4 cups mashed)
Granulated sugar, 3/4 cup (about 150 g)
Eggs, 2 large, room temperature
Plain Greek yogurt (or regular plain yogurt), 1/3 cup (about 80 g)
Unsalted butter, 1/2 cup (1 stick, 113 g), melted and cooled slightly
Vanilla extract, 2 teaspoons
Lemon zest, 1 tablespoon, packed (from 1 large lemon)
Orange zest, 1 tablespoon, packed (from 1 medium orange)
Fresh lemon juice, 1 tablespoon
Fresh orange juice, 1 tablespoon
Optional topping: 1 tablespoon coarse sugar, or a few thin banana slices for the top
Optional mix-ins: 1/2 to 3/4 cup chopped walnuts or white chocolate chips

Flour note: Gluten free blends vary a lot by weight. If you bake by grams, use the gram amount listed on your flour bag for 2 cups (or aim for the 240 to 280 g range depending on the blend).

Instructions

Prep the pan and oven. Heat oven to 350°F. Line an 8.5 x 4.5 inch loaf pan with parchment, leaving a little overhang for easy lifting. Lightly grease any exposed pan.
Mix dry ingredients. In a medium bowl, whisk together the gluten free flour, baking powder, baking soda, salt, and cinnamon.
Build the wet base. In a large bowl, mash the bananas until mostly smooth. Whisk in the sugar, eggs, yogurt, melted butter, vanilla, lemon zest, orange zest, lemon juice, and orange juice until glossy and well combined.
Combine. Add the dry ingredients to the wet ingredients. Fold with a spatula until no dry pockets remain. If using mix-ins, fold them in now. Let the batter sit for 5 minutes so the flour hydrates.
Fill and top. Scrape batter into the pan and smooth the top. Add optional banana slices and a sprinkle of coarse sugar if you want extra sparkle and crunch.
Bake. Bake for 50 to 60 minutes, until the top is golden and a toothpick comes out with a few moist crumbs. If the top is browning too fast, tent loosely with foil around the 40 minute mark. Optional: the center should read 200°F to 205°F.
Cool like you mean it. Cool in the pan for 15 minutes, then lift out using the parchment and cool on a rack until fully cooled before slicing, about 1 hour. This sets the crumb and prevents gumminess.
Serve. Slice and eat as-is, or toast lightly and add butter. If you want to go full citrus mode, mix a little honey into cream cheese and swipe it on thick.

Loaf pan note: Using a 9 x 5 inch pan will bake a slightly shorter loaf with a slightly more open crumb. Start checking at 45 to 50 minutes.

A loaf of gluten free banana bread cooling on a wire rack with visible citrus zest on top

Nutrition information is estimated.

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