Moist Gluten-Free Banana Bread with a Crackly Sugar Top
A tall, tender gluten-free banana bread made with very ripe bananas, brown sugar and Greek yogurt, finished with a crunchy turbinado sugar crust. Baked in one 9x5-inch loaf pan.
- Prep time
- 20 mins
- Cook time
- 1 hr 10 mins
- Total time
- 1 hr 30 mins
- Servings
- 10
This gluten free banana bread is built for a tall, sliceable loaf with a moist crumb and a crackly, caramelized top. Brown sugar and Greek yogurt keep it tender for days. A 20-minute rest before baking lets the rice-based flour absorb liquid, so the crumb bakes up soft instead of sandy.
The bananas matter most. Use ones that are heavily freckled or nearly black. They are sweeter and mash into a looser purée that carries flavor through the whole loaf. Pale yellow bananas give a dry, bland bread.
Gluten-free loaves set later than wheat loaves, so bake until the center reads 205°F. Let the bread cool fully before slicing. Cutting it warm is the most common cause of a gummy middle.
Published October 29, 2026
Tips for success
- Weigh the flour blend if you can. Gluten-free blends range from about 120 to 150 g per cup, and too much flour is the main cause of a dry, crumbly loaf.
- If your loaf sinks in the center, it was likely underbaked. Gluten-free batter needs a higher internal temperature to set, so rely on the 200°F to 205°F reading rather than time alone.
- In a shared kitchen, wash the mixing bowls, whisk, loaf pan and cooling rack before use, and use fresh parchment. Wheat flour lingers in sifters, on wooden spoons and on scratched nonstick pans, so keep separate tools for gluten-free baking if possible.
- Choose a light-colored metal pan. Dark or glass pans brown the sides faster, which can burn the crust before the center is set; if using glass, lower the oven to 325°F and expect a longer bake.
Ingredient substitutions
| Instead of | Use |
|---|---|
| plain whole-milk Greek yogurt | sour creamUse the same amount. The crumb stays just as moist with a slightly tangier flavor. |
| unsalted butter and Greek yogurt | refined coconut oil (melted) and plain dairy-free yogurtMakes the loaf dairy-free. Grease the pan with coconut oil too. The flavor is less rich, and the bread firms up more when refrigerated. |
| light brown sugar | coconut sugarUse the same amount. The loaf will be darker with a deeper caramel taste and a slightly drier crumb. |
| gluten-free all-purpose flour blend with xanthan gum | gluten-free all-purpose flour blend without xanthan gum plus 3/4 teaspoon xanthan gumWhisk the xanthan gum into the dry ingredients. Without a binder the loaf crumbles when sliced. |
Gluten-free kitchen notes
Check the label on these ingredients:
- 1 3/4 cups gluten-free all-purpose flour blend: Make sure the flour blend is certified or clearly labeled gluten-free.
- 1/2 teaspoon baking powder: Some baking powders use wheat starch. Check that yours is labeled gluten-free.
- 1/2 teaspoon ground cinnamon: Buy a product that is certified or clearly labeled gluten-free.
Avoid cross-contact. Use clean pans, utensils, cutting boards and colanders, and a toaster or oven rack that has not been used for wheat products. Store gluten-free flours separately and wipe down counters before you start.
This recipe uses gluten-free ingredients, but we cannot guarantee it is safe for everyone with celiac disease or gluten sensitivity. Read our recipe disclaimer.
Recipe
Moist Gluten-Free Banana Bread with a Crackly Sugar Top
- Prep 20 mins
- Cook 1 hr 10 mins
- Total 1 hr 30 mins
- One 9x5-inch loaf, about 10 slices
Ingredients
Wet ingredients
- 3 to 4 large very ripe bananas (340 g mashed), heavily speckled or black; mashed to 1 1/2 cups
- 1/2 cup unsalted butter (113 g), melted and cooled slightly
- 2/3 cup light brown sugar (135 g), packed
- 2 large eggs, room temperature
- 1/3 cup plain whole-milk Greek yogurt (80 g)
- 1 1/2 teaspoons pure vanilla extract
Dry ingredients
- 1 3/4 cups gluten-free all-purpose flour blend (245 g), one that contains xanthan gum; weigh for best resultsCheck GF label
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder, labeled gluten-freeCheck GF label
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon, single-ingredient spice, labeled gluten-free if possibleCheck GF label
Topping and pan
- 1 teaspoon softened unsalted butter (5 g), for greasing the pan
- 1 1/2 tablespoons turbinado sugar (20 g)
Contains: Milk, Eggs. Check labels on packaged ingredients for other allergens.
Instructions
- 1
Set a rack in the center of the oven and preheat to 350°F. Grease a 9x5-inch metal loaf pan with the softened unsalted butter, then line it with a strip of parchment paper that overhangs the two long sides so you can lift the loaf out later.
- 2
In a large bowl, mash the very ripe bananas with a fork or masher until mostly smooth with a few pea-size lumps. Measure out 1 1/2 cups (340 g) and return it to the bowl.
- 3
Add the melted unsalted butter, packed light brown sugar, eggs, Greek yogurt and vanilla extract to the bananas. Whisk for about 1 minute, until smooth and no streaks of yogurt remain.
- 4
In a medium bowl, whisk together the gluten-free all-purpose flour blend, baking soda, baking powder, fine sea salt and ground cinnamon until evenly combined, about 30 seconds. This spreads the leaveners so the loaf rises evenly without bitter pockets.
- 5
Add the dry ingredients to the banana mixture and fold with a silicone spatula until no dry flour is visible. The batter will be thick and scoopable, similar to soft frosting.
- 6
Scrape the batter into the prepared pan and smooth the top. Let it rest at room temperature for 20 minutes. During the rest, the flour absorbs liquid, which reduces grittiness and helps the loaf dome.
- 7
Sprinkle the turbinado sugar evenly over the surface of the batter. Bake on the center rack for 60 to 70 minutes. If the top turns deep golden well before the center is set, lay a sheet of foil loosely over the pan for the rest of the bake.
- 8
The loaf is done when the top is deep golden brown and springs back when pressed, a skewer inserted in the center comes out with a few moist crumbs but no wet batter, and an instant-read thermometer in the center reads 200°F to 205°F.
- 9
Cool the loaf in the pan on a wire rack for 15 minutes. Lift it out using the parchment and let it cool completely on the rack, at least 2 hours, before slicing with a serrated knife.
Storage
Once fully cool, wrap the loaf tightly in plastic wrap or store it in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Refrigerated slices taste best warmed briefly in a toaster or microwave. To freeze, wrap individual slices in plastic wrap, place them in a freezer bag and freeze for up to 3 months; thaw at room temperature for about 30 minutes or toast from frozen.
Always check ingredient labels to confirm products are gluten-free. Not medical advice.
Frequently asked questions
Why is my gluten-free banana bread gummy in the middle?
It was either underbaked or sliced while warm. Bake until the center reads 200°F to 205°F and let the loaf cool completely, since the starches keep setting as it cools.
Can I use almond flour or a single flour like rice flour instead of the blend?
Not as a direct swap. Almond flour makes a denser, wetter loaf and adds tree nuts, and plain rice flour turns gritty and crumbly without starches and a binder, so stick with an all-purpose blend.
Can I use frozen bananas?
Yes. Thaw them completely, then mash them along with the liquid they release, and measure 1 1/2 cups total so the batter is not too wet.
Can I add chocolate chips or nuts?
Fold in up to 3/4 cup chocolate chips labeled gluten-free or chopped walnuts labeled gluten-free right after the flour goes in. Nuts add a tree nut allergen, and some chocolate chips contain milk or soy.
Do I really need to rest the batter for 20 minutes?
It is worth it. Rice-based gluten-free flours hydrate slowly, and the rest gives a smoother, less sandy crumb and a better dome.
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