Gluten-Free Banana Bread with Pecans

Beyond its wildly delish flavor and moist texture, the best thing about this recipe by GFF Magazine editor Erika Lenkert is it seems to turn out well with a variety of gluten-free flour mixes. Don’t like pecans? Sub walnuts or skip the nuts altogether! 

5 from 2 votes

Gluten-Free Banana Bread with Pecans

Oh, this gluten free banana bread. It’s so delicious, so everything you want banana bread to be, we’re compelled to tell you that you absolutely must try it. So, please do. We’re betting it will become your household favorite, as it is ours. Store leftovers wrapped in plastic wrap in the fridge and snack on them over a few days or slice, freeze, and wrap individual pieces for grab-and-go goodness.
Servings 10
Calories 350 kcal


  • ½ cup (4 ounces/1 stick) unsalted butter, at room temperature, plus more for greasing
  • cups gluten-free flour mix of choice plus more for dusting (we like Cup4Cup)
  • 1 cup sugar
  • 2 eggs
  • 4 very ripe bananas mashed
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • 1 teaspoon gluten-free pure vanilla extract
  • 1 cup pecan pieces


  1. Preheat the oven to 350°F. Grease a 10 by 5-inch loaf pan and dust the pan with gluten-free flour.
  2. In a bowl, mix the sugar and butter together. Add the eggs and whisk until well combined. Mix in the bananas, baking soda, cinnamon, salt, and vanilla. Stir in the flour mix. Fold in the pecans. Transfer to the prepared loaf pan and bake until a toothpick inserted into the center comes out clean, about 60 minutes. Cool completely before serving.
Nutrition Facts
Gluten-Free Banana Bread with Pecans
Amount Per Serving
Calories 350 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 7g44%
Cholesterol 57mg19%
Sodium 320mg14%
Potassium 226mg6%
Carbohydrates 46g15%
Fiber 4g17%
Sugar 27g30%
Protein 5g10%
Vitamin A 367IU7%
Vitamin C 4mg5%
Calcium 30mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

11 Comments on “Gluten-Free Banana Bread with Pecans”

  1. Avatar for Sasha

    5 stars
    Just made this and added walnuts instead of pecans as well as chocolate chips. It came out very moist and delicious!

  2. Avatar for Linda J Williams

    I don’t have such a large pan. Will two 8 x 4″ loaf pans work? Or maybe a bundt cake pan? Thanks

  3. Avatar for Erika

    Absolutely use the smaller pans! Just expect them to bake and be ready to come out of the oven a bit sooner; test it along the way (by inserting a skewer or toothpick into the center; if it comes out clean, it’s done!) and it’ll work out great!

  4. Avatar for Beverley Cathcart-Ross

    I prefer less sugar in my loaves. If I reduce it by half should I alter any other ingredient to compensate?

  5. Avatar for Susan

    Could you substitute applesauce for all or part of butter (to lower saturated fat/cholesterol) also add shredded zuchinni & shredded carrots? If so, approximately how much of the zuchinni & carrots would you recommend? Thanks!

  6. Avatar for Erika

    Hi Susan!
    Great question. I have not dried what you propose so I can’t say exactly how it would turn out, but I suspect it would be delicious. You could also add about a cup of carrots/zucchini and it would be delicious! Please let me know if you try it!

  7. Avatar for Jen

    5 stars
    This came out delicious! I did bake it in two 8×4 pans but they ended up very thin so I think a 9×5 would be fine next time. I only used .5 c of sugar and it didn’t taste like it was missing anything!

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