I’ve made a lot of gluten-free banana bread in my time, and most of it has been disappointing. You know the type. Dry, crumbly, with that weird gummy texture that immediately tells you something’s missing. And the flavor? Bland. Like someone forgot bananas were supposed to be the star. But this Super Moist Gluten-Free Banana Bread is different. It’s soft and tender, with a crumb that holds together when you slice it. The banana flavor is strong and sweet without being overpowering. And the best part? No butter, no oil, and no xanthan gum. Just simple ingredients that somehow come together into something that tastes like the real thing. I’ve served this to people who don’t eat gluten-free, and they had no idea. That’s when I knew it was a keeper.
What makes this recipe work so well is the combination of brown rice flour and tapioca starch. Together, they create a texture that’s surprisingly close to traditional banana bread. The Greek yogurt adds moisture and a subtle tang that balances the sweetness from the bananas and maple syrup. And because there’s no refined sugar, the natural sweetness feels lighter, less cloying. You can eat a slice with your morning coffee without feeling like you just had dessert. It keeps well in the fridge for days, and honestly, I think it tastes even better cold. Or you can warm it up for ten seconds in the microwave and it’s like it just came out of the oven.
The Secret Is Really Ripe Bananas
Here’s the thing about this Super Moist Gluten-Free Banana Bread. You can’t use regular bananas. Not the ones that are perfect for eating. You need bananas that are almost past the point of no return. Covered in brown spots, skins so thin they’re practically falling off, and so ripe they smell strong from across the kitchen. Those are the bananas you want. When bananas get that ripe, their starches have converted to sugar, which means maximum sweetness and flavor. Since this recipe doesn’t use butter to enhance the banana taste, you need that extra punch from super ripe fruit.
If you use bananas that are still yellow and firm, your bread will taste flat. The sweetness won’t be there, and you’ll end up with something that’s just okay instead of amazing. If you don’t have overripe bananas on hand but you want to make this bread right now, you can speed up the ripening process by baking them. Put unpeeled bananas in a 300°F oven for 15 to 20 minutes. The skins will turn black, and the insides will soften and sweeten. Let them cool, then use them just like you would naturally ripened bananas.
What You’ll Need
Dry Ingredients
- 140 grams brown rice flour (about 1 1/4 cup plus 1 teaspoon)
- 80 grams tapioca starch (about 3/4 cup plus 1 tablespoon plus 1 teaspoon)
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon sea salt
Wet Ingredients
- 1/2 cup full-fat Greek yogurt
- 1/3 cup maple syrup
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 3 large very ripe bananas (about 350 to 360 grams without peels)
For gluten-free baking, I strongly recommend weighing your flour instead of using volume measurements. Gluten-free flours are less forgiving than regular all-purpose flour, and even small variations in the amount can throw off the texture. If you only have measuring cups, spoon the flour into the cup without packing it, then level it off. Don’t scoop directly from the bag. That compacts the flour and gives you more than you need.
Full-fat Greek yogurt is ideal, but light Greek yogurt probably works too. The yogurt adds moisture and helps bind everything together. Maple syrup is the only added sweetener, so use real maple syrup, not pancake syrup. The flavor matters.
How to Make It
Mix the Dry Ingredients
Preheat your oven to 350°F. Line a loaf pan with parchment paper, or grease it well. In a medium bowl, whisk together the brown rice flour, tapioca starch, baking soda, and salt. Set it aside. This is your dry mixture.
Prepare the Bananas
Peel the bananas and mash them with a fork until they’re mostly smooth. You’ll have some small chunks, which is fine. If you want a completely smooth texture, use a food processor. Blend the bananas until they’re pureed. Either way works. The mashed banana mixture should measure about 1 1/2 cups. Set it aside.
Combine the Wet Ingredients
In a large bowl, whisk together the Greek yogurt, maple syrup, eggs, and vanilla extract. Beat everything vigorously until it’s smooth and uniform. You want the eggs fully incorporated and the yogurt blended in without any lumps. This takes about a minute of steady whisking.
Mix Everything Together
Add the dry ingredients to the wet ingredients. Whisk gently until just combined. Don’t overmix. A few small lumps are okay. Now fold in the mashed bananas. Use a whisk or a spatula to incorporate them evenly. The batter will be thick, like a gravy consistency. Pour it into your prepared loaf pan and smooth the top.
Bake
Bake the Super Moist Gluten-Free Banana Bread for 45 to 50 minutes. Check it at 45 minutes by inserting a toothpick into the center. If it comes out clean or with just a few moist crumbs, it’s done. If the toothpick has wet batter on it, bake for another 5 minutes and check again. Oven temperatures vary, so keep an eye on it. Let the bread cool completely in the pan before slicing. This is important. If you slice it while it’s still warm, it might fall apart or feel gummy.
Pro Tips
- Use a kitchen scale to measure your flour. It makes a huge difference in gluten-free baking
- Don’t skip the resting time. Let the bread cool for at least an hour before cutting
- If the top is browning too fast, tent it loosely with aluminum foil during the last 15 minutes of baking
- Store the bread in an airtight container in the fridge. It stays moist for up to a week
- For extra sweetness, add a handful of chocolate chips to the batter before baking
Variations to Try
Once you’ve made the basic version, there are plenty of ways to switch things up. Fold in 1/2 cup of chopped walnuts or pecans for crunch. Add a handful of dark chocolate chips if you want something a little more indulgent. You can also swirl in a tablespoon of almond butter or peanut butter before baking for a nutty flavor. If you like spices, a teaspoon of cinnamon or a pinch of nutmeg works beautifully with the bananas.
For a tropical twist, add 1/2 cup of shredded coconut to the batter. Or fold in some dried cranberries or raisins. You could also top the loaf with a handful of oats before baking for a rustic look and extra texture. This Super Moist Gluten-Free Banana Bread is flexible enough to handle most additions without losing its structure.
Troubleshooting Common Issues
If your bread turns out dry, a few things could have gone wrong. You might have overbaked it, or your bananas weren’t ripe enough. Check your oven temperature with an oven thermometer to make sure it’s accurate. If the bread is gummy in the center, it needs more baking time. Gluten-free baked goods can look done on the outside but still be underbaked inside. Always use the toothpick test.
If the bread sinks in the middle, you probably overmixed the batter or didn’t let it bake long enough. Mix gently and just until combined. And make sure the toothpick comes out clean before you pull it from the oven. Sometimes the top cracks. That’s normal and doesn’t affect the taste. If you want a smoother top, lower the oven temperature by 25 degrees and bake a little longer.
Ingredient Substitutions
If you don’t have brown rice flour, you can use an all-purpose gluten-free flour blend. Just make sure it doesn’t contain xanthan gum already, or the texture might get weird. For the tapioca starch, arrowroot starch or cornstarch work in a pinch, but tapioca gives the best texture. If you’re out of Greek yogurt, sour cream or plain yogurt work too. They add the same moisture and tang.
For a dairy-free version, use coconut yogurt or another plant-based yogurt. The texture will be slightly different, but it’ll still work. You can also replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). Let the mixture sit for 5 minutes before adding it to the batter. If you don’t have maple syrup, honey or agave nectar work, though the flavor will change a bit.
Storage and Serving
This Super Moist Gluten-Free Banana Bread keeps well in the fridge for up to a week. Store it in an airtight container or wrap it tightly in plastic wrap. I actually prefer eating it cold. The flavors seem more concentrated. If you want it warm, microwave a slice for 10 seconds. That’s all it needs. You can also freeze the bread. Wrap individual slices in plastic wrap, then place them in a freezer bag. They’ll keep for up to 3 months. Thaw at room temperature or toast straight from frozen.
Serve it as is for breakfast or a snack, or dress it up with a smear of almond butter or a drizzle of honey. It pairs perfectly with coffee or tea. Some people even toast it lightly in a skillet with a little butter for extra flavor and crispness on the outside.
Frequently Asked Questions
Can I use all-purpose gluten-free flour instead?
Yes, but make sure it’s a blend designed for baking and doesn’t already contain xanthan gum. The brown rice flour and tapioca starch combo gives the best texture, but a good quality blend works too.
Why is my bread gummy in the middle?
It’s underbaked. Gluten-free bread can look done on the outside but still be raw inside. Always use the toothpick test. If it comes out with wet batter, keep baking.
Can I make this dairy-free?
Yes. Use coconut yogurt or another plant-based yogurt instead of Greek yogurt. The texture will be slightly different, but it works.
How ripe should the bananas be?
Very ripe. Covered in brown spots, soft, and fragrant. If they’re still yellow and firm, the bread won’t be as sweet or flavorful.
Can I add chocolate chips?
Absolutely. Fold in 1/2 to 3/4 cup of chocolate chips before baking. It adds a nice touch of sweetness.
Why does my bread sink in the middle?
Either it was underbaked or the batter was overmixed. Make sure to bake until a toothpick comes out clean, and mix gently just until combined.
Can I freeze this bread?
Yes. Wrap slices individually and freeze for up to 3 months. Thaw at room temperature or toast from frozen.
Super Moist Gluten-Free Banana Bread
Ingredients
Method
- Preheat your oven to 350°F (180°C). Line a 9×5 inch loaf pan with parchment paper or grease it well.
- In a medium bowl, whisk together the brown rice flour, tapioca starch, baking soda, and sea salt. Set aside.
- Peel the bananas and mash them with a fork until mostly smooth, or blend them in a food processor until pureed. You should have about 1 1/2 cups of mashed banana. Set aside.
- In a large bowl, whisk together the Greek yogurt, maple syrup, eggs, and vanilla extract until smooth and fully combined, about 1 minute.
- Add the dry ingredients to the wet ingredients and whisk gently until just combined. Do not overmix.
- Fold in the mashed bananas until evenly incorporated. The batter will be thick, like a gravy consistency.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Let the bread cool completely in the pan for at least 1 hour before slicing. This helps the texture set properly.
