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Gluten-Free Banana Bread (c) This Honest Food

Gluten-Free Banana Bread Recipe

  • Author: This Honest Food
  • Prep Time: 10 min
  • Cook Time: 28 min
  • Total Time: 38 minutes
  • Yield: 1 mini loaf (4x6 2⁄3" loaf pan, or "ninth" pan) 1x
  • Category: Baking
  • Diet: Gluten Free


Gluten-free, grain-free, nut-free banana bread, that actually tastes like banana bread.



  • 1/2 cup cassava flour (I use this brand)
  • 1/2 tsp. psyllium husk powder (I use this brand)⠀
  • 2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. gray sea salt
  • 1/2 tsp. ground cinnamon
  • 4 tbsp. butter, melted
  • 2 tbsp. sour cream or buttermilk
  • 2 tbsp. heavy cream or milk
  • 1 large ripe banana
  • 1/4 cup maple syrup (grade B if you can find it)⠀
  • 1 tsp. vanilla extract
  • 1 medium egg


  1. Preheat oven to 400 F. Line a mini loaf pan with parchment; set aside.
  2. In a medium bowl, add cassava, psyllium, baking powder, baking soda, salt, cinnamon, butter, sour cream, cream, banana, maple syrup, vanilla, and egg.
  3. Using a hand-held blender fitted with beaters, mash ingredients with beaters until flour is moist. With beaters on low, mix ingredients, slowly increasing speed to high (this will prevent a dust cloud of flour that can often happen with cassava).
  4. Continue beating on high until mixture is smooth; transfer to loaf pan. Place pan on a baking sheet; place baking sheet in oven. Bake 20 minutes, then turn pan. Bake an additional 6 – 8 minutes or until golden brown and a toothpick inserted into the middle produces a moist crumb that clings to the toothpick.
  5. Remove pan from oven, let cool 30 minutes before slicing. Once cool, wrap bread tightly in parchment, waxed paper, or similar to keep moist up to 3 days.


  • The recipe can be doubled to fit into a 9×5-inch loaf pan.
  • The recipe has not been tested without eggs, but give it a try and let me know how it worked.
  • Butter can be replaced with olive oil; sour cream and heavy cream can be replaced with 3 tbsp. of plant-based milk and 1/2 tsp. of apple cider vinegar.
  • Gray sea salt contains all of the minerals that are typically stripped away in other types of salt.
  • The bread will keep for about 5 days, but after 3, it will begin to lose moisture. Bread can be kept in the refrigerator up to 7 days, and freezer up to 1 month.

gluten-free, nut-free, soy-free

Keywords: How to make Gluten-Free Grain-Free Nut-Free Banana Bread, how to make banana bread, how to bake gluten free