Gluten-Free Banana Bread with Almond Flour
This gluten-free banana bread delivers the comfort of classic banana bread without wheat flour, using rice flour and almond flour for moisture and nutty depth. Ripe bananas provide natural sweetness and structure, while Greek yogurt adds tang and tenderness. Brown sugar caramelizes subtly, chocolate chips offer pockets of richness, and vanilla rounds out warm flavors. The crumb stays moist thanks to oil and yogurt, with a tender, cake-like texture throughout. Perfect for breakfast, snacking, or dessert, this version suits anyone avoiding gluten or exploring alternative flours. Make it when bananas are perfectly ripe with brown spots. What sets this apart: the combination of rice and almond flours creates a lighter, less dense result than all-purpose versions, while Greek yogurt ensures moisture without extra fat. The chocolate adds indulgence without overwhelming the banana flavor.
Ingredients
- 1 ½ cups rice flour, unsifted
- ¾ cups almond flour, or ground almondsfinely ground almonds1:1nutadds tree_nuts
no change in ratio, grind almonds fine with sugar if needed
Full guide → - 1 lb bananas, peeled and whole
- ⅝ cups brown sugar, granulatedwhite sugar or honey1:1 or 0.75:1sweetener
white sugar produces tighter crumb, honey adds moisture and reduces drying time
Full guide → - ⅓ cups Greek yogurt, plain, whole-milksour cream or plain yogurt1:1dairy alternative
slightly thinner consistency, similar tang
Full guide → - 2 whole eggs, large, approximately 70g each
- 8 ½ tbsp seed oil, neutralcoconut oil or butter1:1fatadds dairy
coconut oil works well but may solidify in cold, butter adds richness
- 2 tablespoon gluten-free baking powder, for desserts2 teaspoon baking powder plus 0.25 teaspoon baking soda2:0.25leavener
standard baking powder works if gluten-free not available, adjust soda ratio to prevent metallic taste
- 1 teaspoon vanilla extract, pure
- ½ teaspoon baking soda, sodium bicarbonate
- ¼ teaspoon fine salt, table salt
- 5 ½ oz chocolate chips, or chopped chocolatechopped chocolate or cocoa nibs1:1flavor variant
chopped chocolate melts more, cocoa nibs stay firm
Full guide →
Instructions
- 1
In a bowl, combine rice flour, almond flour, gluten-free baking powder, baking soda, and salt.
- 2
In a separate large bowl, mash the peeled bananas thoroughly.
- 3
Stir in Greek yogurt and vanilla extract.
- 4
Add eggs one at a time, stirring constantly after each addition.
- 5
Add oil and brown sugar, mixing until combined.
- 6
Gradually add the dry flour mixture to the wet ingredients and mix well with a spoon or electric mixer.
- 7
Fold in chocolate chips with a spoon or spatula.
- 8
Pour batter into a buttered and rice-flour-dusted loaf pan.
- 9
Bake in a preheated static oven at 350°F for approximately 40 to 45 minutes, until a toothpick inserted in the center comes out clean.
- 10
Cool completely in the pan before turning out.
- 11
Serve plain or dusted with powdered sugar.
Tips
Mash bananas thoroughly until no large lumps remain; this ensures even distribution and prevents dense pockets. Overripe bananas with brown spots provide maximum sweetness and moisture, reducing need for added sugar and creating tender crumb structure.
Use a toothpick test rather than relying on time alone, as oven types vary significantly. Insert a toothpick into the center; it should emerge with just a few moist crumbs, not wet batter. Pull from oven 1-2 minutes early if edges darken.
Wrap cooled loaf in aluminum foil, then place in an airtight container before freezing to prevent freezer burn and off-flavors. This method preserves moisture and texture for up to 3 months; thaw at room temperature before serving.
Good to Know
Airtight container in cool place, up to 4-5 days. Freezes up to 3 months wrapped in foil then sealed; thaw at room temperature.
Bake fully, cool completely, and freeze in slices or whole loaf for convenience. Thaw overnight at room temperature or briefly in microwave.
Plain as breakfast bread, dusted with powdered sugar for dessert, or toasted with butter. Pairs with coffee, tea, or as afternoon snack.
Common Mistakes
Do not skip cooling completely before unmolding to avoid structural collapse and crumbling.
Do not overmix dry and wet ingredients to avoid dense, tough crumb from overdeveloped gluten-free starches.
Do not rely on timer alone; perform toothpick test to avoid underbaked center or overbaked, dry edges.
Substitutions
Dairy-Free Swaps
slightly thinner consistency, similar tang
Full guide →General Alternatives
no change in ratio, grind almonds fine with sugar if needed
Full guide →coconut oil works well but may solidify in cold, butter adds richness
chopped chocolate melts more, cocoa nibs stay firm
Full guide →white sugar produces tighter crumb, honey adds moisture and reduces drying time
Full guide →standard baking powder works if gluten-free not available, adjust soda ratio to prevent metallic taste
FAQ
Can I make this with all-purpose flour instead of gluten-free?
Yes. Replace rice flour and almond flour with 225g all-purpose flour plus 75g almond flour, or use 275g all-purpose flour total. Reduce baking powder to 1.5 teaspoons and omit baking soda. The texture will be slightly denser but equally moist.
What if I don't have Greek yogurt?
Use plain yogurt (100g), sour cream (100g), or unsweetened applesauce (75g). Yogurt and sour cream maintain tang and moisture; applesauce reduces fat and creates a lighter crumb but may require slightly longer baking.
Can I freeze banana bread and for how long?
Yes. Wrap cooled loaf or slices in foil, then seal in airtight container to prevent freezer burn. Freeze up to 3 months. Thaw at room temperature for 2-3 hours or overnight. Do not thaw in microwave unless eating immediately, as reheating can dry texture.
What additions work well in this recipe?
Add 100g fresh or dried berries, diced dried apricots, chopped nuts (walnuts, pecans, hazelnuts), or a teaspoon of cinnamon to dry mixture. Fold in gently to avoid crushing. Keep total add-ins under 150g to maintain moisture balance.