Golden, moist banana bread—made safely for people with celiac disease
This banana bread recipe was developed specifically for people with celiac disease. Every ingredient has been selected for celiac safety, and the instructions include cross-contact prevention measures that matter when baking isn’t just a preference—it’s a medical necessity.
The result? Moist, tender, perfectly sweet banana bread that’s genuinely safe to eat.
Why This Recipe Is Celiac-Safe
Unlike recipes that simply swap in “gluten-free flour,” this recipe considers:
- Ingredient certification — All critical ingredients require GFCO (<10 ppm) or equivalent certification
- Cross-contact prevention — Instructions for safe preparation
- Tested brands — Specific recommendations for products verified by the celiac community
- Honest expectations — No promises about texture being “just like regular”—this bread is delicious in its own right
Safety Note: This recipe is designed for home kitchens following celiac-safe practices. If you share your kitchen with gluten-containing products, review our cross-contact prevention guide before baking.
Recipe Overview
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 min | 55 min | 1 hr 10 min | 10 slices |
Difficulty: Easy
Dietary Notes: Celiac-safe, Dairy-free option, Nut-free option
Ingredients
Certified Celiac-Safe Requirements
Before starting, verify that ALL ingredients are certified gluten-free. The FDA’s 20 ppm standard may not be protective for all people with celiac disease. When possible, choose products certified by GFCO (<10 ppm) or CSA (<5 ppm).
Main Ingredients
- 3 large very ripe bananas (about 1 cup mashed) — Naturally celiac-safe
- ⅓ cup (75g) unsalted butter, melted and cooled
- Dairy-free option: Earth Balance or Miyoko’s (verify current formulation)
- ¾ cup (150g) granulated sugar — Most sugar is celiac-safe; verify no malt additives
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- Recommended: Nielsen-Massey (GFCO certified) or McCormick Pure Vanilla (labeled gluten-free)
- 1 teaspoon baking soda — Verify no cross-contact (Arm & Hammer is labeled GF)
- ½ teaspoon salt — Plain salt is naturally celiac-safe
- 1½ cups (210g) certified gluten-free 1-to-1 baking flour
- Required: Must contain xanthan gum for proper texture
- Recommended brands:
- Bob’s Red Mill 1-to-1 (GFCO certified, dedicated facility)
- King Arthur Measure for Measure (GFCO certified)
- Cup4Cup (GFCO certified)
Optional Add-Ins (Verify All Are Certified GF)
- ½ cup chocolate chips — Enjoy Life (dedicated facility, top-8 free)
- ½ cup chopped walnuts or pecans — Buy from dedicated gluten-free facility or verify processing
- ½ teaspoon ground cinnamon — Most are safe; Simply Organic is GFCO certified
Equipment Preparation
Before baking, ensure all equipment is celiac-safe:
- Clean mixing bowls (not wooden—they absorb gluten)
- Clean measuring cups and spoons
- Clean loaf pan (or dedicated celiac-safe pan)
- Clean wire cooling rack
- Fresh parchment paper
Cross-Contact Warning: If you share your kitchen with gluten-containing products, wash all equipment thoroughly with soap and hot water. Do not use wooden utensils, cutting boards, or porous equipment that has contacted gluten.
Instructions
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or certified gluten-free cooking spray, then line the bottom with parchment paper for easy removal.
2. Mash the Bananas
In a large, clean mixing bowl, mash the ripe bananas with a fork until mostly smooth. A few small lumps add texture. You should have about 1 cup of mashed banana.
Tip: The bananas should have lots of brown spots—even completely brown bananas work beautifully. Ripe bananas are sweeter, more flavorful, and provide better moisture.
3. Add Wet Ingredients
Pour the melted butter into the mashed bananas and stir to combine. Mix in the sugar, egg, and vanilla extract until well combined.
4. Add Dry Ingredients
Sprinkle the baking soda and salt over the mixture and stir to incorporate. Add the certified gluten-free flour and fold gently until just combined.
Critical: Do not overmix. Overmixing develops the starches in gluten-free flour and can create a gummy texture. Some small lumps are perfectly fine.
5. Add Optional Mix-Ins
If using chocolate chips, nuts, or cinnamon, fold them in gently now.
6. Transfer to Pan
Pour the batter into the prepared loaf pan and spread evenly. If desired, sprinkle mini chocolate chips on top for a slightly crunchy topping.
7. Bake
Bake for 50-60 minutes, until:
- The top is golden brown
- A toothpick inserted into the center comes out clean or with just a few moist crumbs (not wet batter)
- The internal temperature reaches 200°F (93°C)
Start checking at 50 minutes. If the top browns too quickly, tent with foil for the last 15-20 minutes.
8. Cool
Let the bread cool in the pan for 10 minutes, then remove to a wire rack to cool completely. The bread slices best when fully cooled (at least 1 hour), though warm banana bread is hard to resist.
Storage Instructions
Room temperature: Store in an airtight container for up to 3 days.
Refrigerator: Wrap tightly and refrigerate for up to 1 week. The texture is best when brought to room temperature or warmed briefly before serving.
Freezer: Wrap individual slices or the whole loaf tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw at room temperature or toast frozen slices directly.
Storage Note: If you share your kitchen with gluten-containing products, store your celiac-safe baked goods in a separate, clearly labeled container to prevent cross-contact.
Substitutions
Dairy-Free Version
Replace butter with:
- Earth Balance (verify current formulation is GF)
- Miyoko’s Cultured Vegan Butter
- ¼ cup neutral oil (avocado or vegetable)
Egg-Free Version
Replace the egg with one “flax egg”:
- Combine 1 tablespoon ground flaxseed + 3 tablespoons water
- Let sit 5 minutes until thickened
- Use as directed
Note: Results may be slightly denser than the egg version.
Lower Sugar Version
Reduce sugar to ½ cup. The bread will be less sweet but still delicious, especially with very ripe bananas.
Troubleshooting
Bread is gummy inside
- Cause: Overmixing or underbaking
- Fix: Mix until just combined; use toothpick test and internal temperature (200°F)
Bread is too dense
- Cause: Flour blend issue or expired baking soda
- Fix: Verify flour contains xanthan gum; check baking soda freshness
Top browns before inside is done
- Cause: Oven runs hot or rack position too high
- Fix: Tent with foil; move rack to middle position
Bread sticks to pan
- Cause: Insufficient greasing
- Fix: Use parchment paper lining and thorough greasing
Nutrition Information (per slice)
| Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|
| 195 | 2g | 33g | 7g | 1g | 18g |
Nutrition information is approximate and calculated without optional add-ins. Values may vary based on specific ingredients used.
Why Ingredient Certification Matters
For people with celiac disease, “gluten-free” on a label doesn’t always mean celiac-safe. Research shows that even 50mg of daily gluten (1/100th of a slice of bread) can cause intestinal damage.
Certification levels:
- FDA “Gluten-Free”: <20 ppm (may not be protective for all)
- GFCO Certified: <10 ppm (third-party tested)
- CSA Certified: <5 ppm (strictest standard)
- Dedicated Facility: Ideally 0 ppm (no gluten on premises)
For baking, where flour is the primary ingredient, certification matters enormously. A 1½ cup measurement of flour that’s “only” at 19 ppm contains significantly more gluten than a small amount of a minor ingredient at the same level.
This recipe is for informational purposes. Always verify current ingredient formulations, as manufacturers change products. When in doubt, contact the manufacturer directly about their celiac-safe protocols.
Sources
- FDA. “Questions and Answers: Gluten-Free Food Labeling Final Rule.” August 2013.
- Catassi C, et al. “A prospective, double-blind, placebo-controlled trial to establish a safe gluten threshold for patients with celiac disease.” American Journal of Clinical Nutrition. 2007.
- Gluten-Free Certification Organization. “GFCO Certification Standards.” Accessed January 2026.
- Celiac Support Association. “CSA Recognition Seal Program.” Accessed January 2026.