12 Gluten-Free Banana Recipes to Try

Did you know that overripe bananas pack more nutritional punch and sweetness than their yellow counterparts? If you're navigating a gluten-free diet and wondering what to do with those browning bananas sitting on your counter, you're in luck. These 12 gluten-free banana recipes will transform your kitchen into a creative playground, offering everything from comforting baked goods to innovative desserts that'll make your taste buds dance—without a trace of gluten.

Classic Gluten-Free Banana Bread

Banana bread is a beloved comfort food that brings warmth and nostalgia to any kitchen. For those following a gluten-free diet, this classic recipe ensures everyone can enjoy a slice of this timeless treat without compromising on taste or texture.

This gluten-free banana bread is moist, flavorful, and incredibly simple to prepare, making it perfect for both novice and experienced bakers. By using a blend of gluten-free flours and ripe bananas, you'll create a delicious quick bread that rivals traditional versions.

Ingredients:

• 3 ripe bananas, mashed
• 1/3 cup melted butter
• 1/2 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups gluten-free all-purpose flour blend
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• Optional: 1/2 cup chopped walnuts or chocolate chips

Preheat your oven to 350°F and line a 9×5 inch loaf pan with parchment paper. In a large mixing bowl, combine the mashed bananas, melted butter, brown sugar, egg, and vanilla extract, whisking until smooth and well incorporated.

In a separate bowl, mix the gluten-free flour, baking soda, salt, and cinnamon. Gradually fold the dry ingredients into the wet mixture, stirring until just combined. If using, gently fold in nuts or chocolate chips. Pour the batter into the prepared loaf pan and spread evenly.

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. For best results, use very ripe bananas with dark spots, as they provide the most natural sweetness and moisture to the bread.

For optimal storage, wrap the cooled banana bread in plastic wrap or store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. The bread can also be frozen for up to 3 months, making it a convenient make-ahead treat.

Chocolate Chip Banana Muffins

These gluten-free chocolate chip banana muffins are the perfect balance of sweet, moist, and indulgent. Packed with ripe bananas and studded with rich chocolate chips, they offer a delightful treat that satisfies both breakfast and dessert cravings while remaining completely gluten-free.

The beauty of this recipe lies in its simplicity and adaptability, using common gluten-free flour blends and ingredients that are likely already in your pantry. These muffins aren't only delicious but also provide a great way to use up overripe bananas that might otherwise go to waste.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 3 ripe bananas, mashed
• 1/2 cup unsalted butter, melted
• 1/2 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips

Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray. In a medium bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon until well combined.

In a separate large bowl, mix the mashed bananas, melted butter, brown sugar, eggs, and vanilla extract until smooth. Gradually fold the dry ingredients into the wet ingredients, stirring just until combined. Gently fold in the chocolate chips, being careful not to overmix the batter.

Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

For best results, use very ripe bananas with plenty of brown spots, as they provide the most natural sweetness and moisture. If you prefer a less sweet muffin, you can reduce the brown sugar to 1/3 cup, and for added nutrition, consider mixing in some chopped nuts or using dark chocolate chips.

Banana Pancakes With Almond Flour

Banana pancakes made with almond flour are a delightful gluten-free breakfast option that combines the natural sweetness of ripe bananas with the nutty flavor of almond flour. These pancakes offer a nutritious alternative to traditional wheat-based pancakes, providing a lighter, more protein-rich morning meal that's both delicious and satisfying.

For those following a gluten-free diet or simply looking to explore healthier breakfast choices, these pancakes prove that dietary restrictions don't mean compromising on taste or texture. The almond flour creates a tender, fluffy pancake that pairs perfectly with the moist, sweet bananas incorporated directly into the batter.

Ingredients:

• 2 ripe bananas, mashed
• 2 large eggs
• 1 cup almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 tablespoon honey or maple syrup
• 1 teaspoon vanilla extract
• Butter or oil for cooking

To prepare the pancakes, begin by thoroughly mashing the ripe bananas in a large mixing bowl until they're smooth and creamy. Add the eggs, honey, and vanilla extract, whisking until well combined.

In a separate bowl, mix the almond flour, baking powder, cinnamon, and salt, then gradually fold these dry ingredients into the wet mixture until a smooth batter forms.

Heat a non-stick skillet or griddle over medium heat, adding a small amount of butter or oil to prevent sticking. Using a 1/4 cup measure, pour the batter onto the hot surface, allowing each pancake to cook for 2-3 minutes until small bubbles form on the surface. Carefully flip the pancake and cook the other side for an additional 1-2 minutes until golden brown.

When cooking these gluten-free banana pancakes, remember that almond flour behaves differently from wheat flour. The batter will be slightly thinner and more delicate, so cook on lower heat and be patient when flipping. If the pancakes are breaking apart, let them cook a bit longer to set, and use a thin, flexible spatula to ensure a clean flip. Serve warm with additional sliced bananas, a drizzle of maple syrup, or a sprinkle of chopped nuts for added texture and flavor.

Banana Oatmeal Cookies

Banana oatmeal cookies are a delightful gluten-free treat that combines the natural sweetness of ripe bananas with hearty oats. These soft, chewy cookies are perfect for those seeking a healthier alternative to traditional desserts, offering a nutritious option that doesn't compromise on flavor.

This recipe is incredibly versatile and can be easily customized to suit different dietary needs or personal preferences. By using gluten-free oats and simple, wholesome ingredients, you can create a delicious batch of cookies that everyone can enjoy.

Ingredients:

• 2 ripe bananas, mashed
• 2 cups gluten-free rolled oats
• 1/4 cup honey or maple syrup
• 1/4 cup almond butter
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• Optional: 1/2 cup chocolate chips or chopped nuts

Preheat the oven to 350°F and line a baking sheet with parchment paper. In a large mixing bowl, combine the mashed bananas, honey, almond butter, and vanilla extract, stirring until smooth and well incorporated. Gradually mix in the oats, cinnamon, and salt, ensuring all ingredients are evenly distributed.

Using a cookie scoop or spoon, drop rounded tablespoons of the mixture onto the prepared baking sheet, leaving space between each cookie. Gently flatten each cookie with the back of a spoon, as they'll not spread much during baking. Bake for 12-15 minutes, or until the edges are lightly golden brown.

When preparing these cookies, remember that the ripeness of your bananas will significantly impact the natural sweetness and moisture of the final product. For best results, use bananas that are very ripe with brown spots, as they'll provide the most flavor and natural sweetness. Additionally, allowing the cookies to cool completely on the baking sheet will help them set and achieve the perfect texture.

Banana Crumb Cake

This gluten-free banana crumb cake is a delightful dessert that transforms ripe bananas into a moist and tender treat. Perfect for those avoiding gluten, this recipe combines the natural sweetness of bananas with a crumbly, streusel-like topping that adds texture and depth of flavor.

The cake is incredibly versatile and can be enjoyed as a breakfast pastry, afternoon snack, or a comforting dessert after dinner. Its rich, soft crumb and nutty crunch make it a crowd-pleaser for anyone who loves banana-based baked goods.

• 2 cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 3 ripe bananas, mashed
• 1/2 cup unsalted butter, melted
• 1/2 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract

For the crumb topping, mix 1/2 cup gluten-free flour, 1/3 cup brown sugar, and 1/4 cup cold butter in a bowl until it resembles coarse crumbs. Preheat the oven to 350°F and grease a 9-inch square baking pan.

In a large bowl, combine the dry ingredients, then in a separate bowl, whisk together mashed bananas, melted butter, brown sugar, eggs, and vanilla. Fold the wet ingredients into the dry ingredients until just combined. Pour the batter into the prepared pan and sprinkle the crumb topping evenly over the surface. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

When baking this cake, ensure your bananas are very ripe with brown spots, as they provide the most intense flavor and natural sweetness. Allow the cake to cool completely in the pan before slicing to help it set properly, and store any leftovers in an airtight container at room temperature for up to three days.

No-Bake Banana Energy Balls

No-Bake Banana Energy Balls are the perfect quick and healthy snack for those seeking a gluten-free treat packed with natural energy. These delightful bite-sized morsels combine the sweet, creamy flavor of ripe bananas with nutrient-dense nuts and seeds, offering a satisfying and nutritious option for busy individuals.

Ideal for pre-workout fuel, afternoon pick-me-ups, or a wholesome dessert alternative, these energy balls require no baking and come together in just minutes. They're not only gluten-free but also easily customizable to suit different dietary preferences and taste preferences.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup rolled oats (certified gluten-free)
• 1/2 cup almond butter
• 1/4 cup honey or maple syrup
• 1/4 cup chia seeds
• 1/4 cup chopped almonds
• 1 tsp vanilla extract
• 1/4 cup unsweetened shredded coconut
• Pinch of cinnamon

To prepare the energy balls, combine the mashed bananas, almond butter, honey, and vanilla extract in a large mixing bowl. Mix thoroughly until the ingredients are well incorporated and create a smooth, consistent base.

Gradually add the rolled oats, chia seeds, chopped almonds, and cinnamon, stirring until all ingredients are evenly distributed.

Using clean hands or a small cookie scoop, roll the mixture into compact 1-inch balls. If the mixture feels too wet, refrigerate for 15-20 minutes to allow it to firm up. Once formed, roll each ball in shredded coconut for an extra layer of flavor and texture. Place the completed energy balls on a parchment-lined tray and refrigerate for at least 30 minutes to set.

When storing these energy balls, keep them in an airtight container in the refrigerator for up to one week. For optimal texture and flavor, remove them from the refrigerator about 10 minutes before serving to allow them to slightly soften. You can also experiment with different mix-ins like dark chocolate chips, dried fruit, or different types of nuts to create unique variations of this versatile snack.

Banana Cupcakes With Cream Cheese Frosting

Banana cupcakes are a delightful gluten-free dessert that brings together the natural sweetness of ripe bananas with a creamy, tangy cream cheese frosting. These cupcakes are perfect for those following a gluten-free diet, offering a moist and flavorful treat that everyone can enjoy.

When preparing these cupcakes, it's essential to use overripe bananas, as they provide the most intense flavor and natural sweetness. The combination of gluten-free flour blend and mashed bananas creates a tender, soft crumb that rivals traditional wheat-based cupcakes.

Ingredients:

• 2 cups gluten-free all-purpose flour blend
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 3 ripe bananas, mashed
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract

For the cream cheese frosting, beat softened cream cheese and butter until smooth, then gradually add powdered sugar and vanilla. Preheat the oven to 350°F and line a muffin tin with cupcake liners. In a medium bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon.

In a separate large bowl, cream the butter and sugar until light and fluffy, then add eggs one at a time, mixing well after each addition. Fold the mashed bananas and vanilla into the wet ingredients, then gradually mix in the dry ingredients until just combined. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely before frosting.

For best results, use room temperature ingredients and ensure your bananas are very ripe with dark brown spots, as these will provide the most robust banana flavor. Store the cupcakes in an airtight container in the refrigerator for up to 3 days, allowing them to come to room temperature before serving for the best texture and taste.

Chocolate Banana Brownies

These decadent gluten-free chocolate banana brownies combine the rich, fudgy texture of traditional brownies with the natural sweetness of ripe bananas. By using gluten-free flour and carefully selected ingredients, this dessert offers a delightful alternative for those with dietary restrictions or anyone seeking a healthier treat.

The combination of mashed bananas and cocoa creates a moist, intensely chocolatey brownie that's both indulgent and nutritious. These brownies aren't just a dessert, but a celebration of how gluten-free baking can be just as delicious as conventional recipes.

Ingredients:

• 2 ripe bananas, mashed
• ½ cup almond flour
• ¼ cup cocoa powder
• ¼ cup maple syrup
• 2 large eggs
• ¼ cup melted coconut oil
• 1 tsp vanilla extract
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup dark chocolate chips (gluten-free)

Preheat the oven to 350°F and line an 8×8 inch baking pan with parchment paper. In a large mixing bowl, thoroughly combine the mashed bananas, eggs, maple syrup, melted coconut oil, and vanilla extract until smooth and well-incorporated.

In a separate bowl, whisk together the almond flour, cocoa powder, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix, as this can affect the brownie's texture. Gently fold in the chocolate chips, then pour the batter into the prepared pan, spreading it evenly.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. For the best results, allow the brownies to cool completely in the pan before cutting. This helps them set and ensures clean, neat slices. If you prefer a more intense chocolate flavor, consider using dark cocoa powder or adding a sprinkle of sea salt on top before baking. These brownies can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.

Banana Nut Scones

These banana nut scones offer a delightful gluten-free twist on a classic breakfast pastry. Packed with ripe bananas and crunchy nuts, they provide a moist and satisfying treat that can be enjoyed any time of day.

The combination of almond flour and gluten-free flour blend ensures a tender texture while keeping the recipe completely gluten-free. These scones aren't only delicious but also relatively simple to prepare, making them perfect for home bakers of all skill levels.

Ingredients:

• 2 cups gluten-free all-purpose flour blend
• 1/2 cup almond flour
• 1/4 cup coconut sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup cold unsalted butter, cubed
• 2 ripe bananas, mashed
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts or pecans
• Optional: 2 tablespoons milk for brushing

Preheat the oven to 400°F and line a baking sheet with parchment paper. In a large mixing bowl, combine the gluten-free flour blend, almond flour, coconut sugar, baking powder, salt, and cinnamon. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

In a separate bowl, whisk together the mashed bananas, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the chopped nuts. Turn the dough out onto a lightly floured surface and pat into a circular shape about 1-inch thick. Cut into 8 wedges and transfer to the prepared baking sheet. Brush the tops with milk if desired and bake for 18-22 minutes, or until golden brown.

For best results, use very ripe bananas with plenty of brown spots, as they'll provide the most flavor and natural sweetness. Allow the scones to cool completely on a wire rack before serving, and store any leftovers in an airtight container at room temperature for up to three days. For maximum freshness, you can also freeze the scones for up to a month.

Banana Smoothie Bowl

A smoothie bowl is the perfect gluten-free breakfast or snack for anyone looking to enjoy a nutritious and delicious meal. This banana-based version offers a creamy, satisfying experience that can be customized with various toppings and mix-ins.

By blending frozen bananas with other ingredients, you create a thick, ice cream-like base that serves as a canvas for your favorite healthy additions. The result is a nutrient-dense dish that feels like an indulgent treat while providing essential vitamins and minerals.

• 2 ripe frozen bananas
• 1/2 cup unsweetened almond milk
• 1/4 cup Greek yogurt
• 1 tbsp honey
• 1/2 tsp vanilla extract
• Pinch of cinnamon

To prepare the smoothie bowl, start by removing the frozen bananas from the freezer and letting them sit at room temperature for 2-3 minutes to soften slightly. Place the bananas, almond milk, Greek yogurt, honey, vanilla extract, and cinnamon into a high-powered blender. Blend on high speed, stopping occasionally to scrape down the sides, until the mixture is smooth and has a thick, soft-serve like consistency.

Once blended, pour the smoothie into a bowl and add your favorite toppings such as sliced fresh bananas, chia seeds, chopped nuts, or a drizzle of additional honey. For the best texture, serve immediately after blending.

When making smoothie bowls, always use frozen bananas for the creamiest texture. If your bananas aren't frozen, slice and freeze them for at least 2 hours before preparing the recipe. For a vegan option, substitute the Greek yogurt with coconut yogurt or a plant-based alternative.

Banana Pudding

A classic comfort dessert, banana pudding is a beloved Southern treat that's now accessible to those following a gluten-free diet. This creamy, luscious dessert layers sweet bananas with a rich, silky pudding and crisp gluten-free cookies, creating a delightful texture and flavor combination.

By carefully selecting gluten-free ingredients and making a few simple modifications, anyone can enjoy this traditional dessert without compromising on taste or quality. The key is to use gluten-free vanilla wafers or graham crackers and ensure all other ingredients are certified gluten-free.

Ingredients:

• 4 ripe bananas, sliced
• 1/2 cup granulated sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 3 large egg yolks
• 2 cups whole milk
• 2 tablespoons unsalted butter
• 2 teaspoons pure vanilla extract
• 1 package gluten-free vanilla wafers
• Whipped cream for topping

To prepare the pudding, combine sugar, cornstarch, and salt in a medium saucepan. Whisk in egg yolks and milk until smooth, then cook over medium heat, stirring constantly until the mixture thickens and begins to bubble. Remove from heat and stir in butter and vanilla extract until fully incorporated.

In a large serving dish, layer gluten-free vanilla wafers, sliced bananas, and warm pudding, repeating until all ingredients are used. Chill for at least 2 hours to allow flavors to meld and pudding to set completely. Before serving, top with additional whipped cream.

When making this banana pudding, opt for very ripe bananas with brown spots for the most intense flavor, and allow the dessert to chill thoroughly to achieve the best texture and taste. For added crunch, consider toasting some gluten-free cookie crumbs to sprinkle on top just before serving.

Banana Foster Dessert

Banana Foster is a classic New Orleans dessert that transforms simple bananas into an indulgent, caramelized treat. This gluten-free version brings all the rich, buttery flavors of the traditional recipe while ensuring those with gluten sensitivities can enjoy every decadent bite.

The key to a perfect Banana Foster lies in the careful balance of butter, brown sugar, and rum, which create a luscious sauce that perfectly coats ripe bananas. Served warm over vanilla ice cream, this dessert is both elegant and comforting.

Ingredients:

• 4 ripe bananas
• 1/4 cup unsalted butter
• 1/2 cup brown sugar
• 1/4 cup dark rum
• 1 tsp ground cinnamon
• Vanilla ice cream for serving
• Fresh mint leaves (optional)

To prepare Banana Foster, start by slicing the bananas diagonally into thick, even pieces. In a large skillet, melt the butter over medium heat until it becomes foamy and starts to turn slightly golden. Add brown sugar and stir until it dissolves completely, creating a smooth caramel sauce.

Gently place the banana slices into the caramel, cooking for 2-3 minutes on each side until they turn golden brown and slightly soft. Carefully add the rum and cinnamon, tilting the pan slightly to allow the alcohol to ignite and create a dramatic flame. If cooking on a gas stove, the flame will happen naturally; on an electric stove, use a long match to carefully flame the rum.

When cooking Banana Foster, always use ripe but firm bananas to prevent them from becoming mushy. For a non-alcoholic version, substitute the rum with apple juice or orange juice. Serve immediately over cold vanilla ice cream, garnishing with fresh mint leaves for an extra touch of elegance.