Easy as pie Gluten-Free Banana Bread

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Indulge in the irresistible flavors of our gluten-free banana bread with molasses recipe. Moist, tender, and packed with the goodness of ripe bananas and rich molasses. Perfect for those with gluten sensitivities.


Units Scale
  • 1/2 cup butter, melted
  • 1/4 cup sugar
  • 1/3 cup Crosby’s Fancy Molasses
  • 2 eggs
  • 3 Tbsp. buttermilk, yogurt or soured milk
  • 1 tsp. vanilla
  • 3 ripe bananas, mashed (about 11 1/4 cups)
  • 2 cups gluten-free flour blend*
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg


  1. Grease a large loaf pan or line it with parchment paper. (Or use three mini loaf pans).
  2. In a large bowl combine the melted butter with the sugar and stir well. Add the molasses and then the eggs, one at a time. Stir in the buttermilk, vanilla and then the mashed banana.
  3. In a separate bowl combine the flour blend, baking powder, baking soda, salt and spices.
  4. Add the dry ingredients to the wet ingredients and stir gently, just until combined. Take care not to over mix.
  5. Bake at 350 F for 50-60 minutes.
  6. Let cool in pan 10 minutes before upending on cooling rack.


* Gluten-free flour blend: 4 cups fine brown rice flour, 1 1/3 cups potato starch (not potato flour), 2/3 cup tapioca flour. Whisk together and store in an airtight container. (Recipe from The Allergen-Free Baker’s Handbook)