The Best Ever Super Moist Gluten Free Banana Bread

The Best Ever Super Moist Gluten Free Banana BreadSo the past few weeks have been all about cookies. Plus,tomorrow I and over 500 food bloggers will be sharing cookie swap recipes; be sure to keep an eye out for that!

But back to the holiday at hand… I wanted to make a classic holiday bread but with a unique spin, something interesting and out-of-the-box to contribute to such a special occasion. I’m a sucker for banana bread so I couldn’t resist making it. I decided to make a gluten free version of my favorite banana bread recipe. Lately a few of my family members have switched over to a gluten free diet so it’s been kind of hard adjusting.

At first I didn’t know if I had to replace every ingredient when baking for them but I’ve found a much easier way to make my own recipes. All you do is use Bob’s Red Mill Wheat free, Gluten free, Dairy Free, 1 to 1 baking flour. I love it because you basically replace all purpose flour with Bob’s Red Mill gluten free flour. Simply follow your favorite baking recipe, replacing the wheat flour with this extraordinary blend. It is perfectly formulated for baked goods with terrific taste and texture – no additional specialty ingredients or custom recipes required so you can turn any recipe into a gluten free recipe with ease!

The Best Ever Super Moist Gluten Free Banana BreadNow back to this super moist banana bread–I also tossed in some chocolate chips to jazz things up. After, what’s better than bananas and chocolate chips? When baking with bananas always go for ripe bananas because the sugar content in them is more concentrated they are ripe. I only used 1/2 a cup of sugar because the bananas are naturally sweet.  Now how moist is this bread!
The Best Ever Super Moist Gluten Free Banana Breadbanana bread and lasagna (19 of 40)

The Best Ever Super Moist Gluten Free Banana Bread

4.8 from 46 reviews
Cook time:
Total time:
Serves: 8


  • 2 cups Bob's Red Mill gluten free flour
  • 4-5 very ripe bananas, mashed
  • ½ cup sugar
  • ½ cup butter (1 stick), softened
  • 2 eggs
  • 2 tablespoons milk
  • ½ teaspoon vanilla
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½-1 cup chocolate chips ( I used 1 cup)


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan, set aside.

  2. In a large bowl, combine flour, baking soda, baking powder, and salt, set aside. In a separate bowl, cream together butter and sugar. Stir in eggs, milk, vanilla, and mashed bananas until well blended. Stir banana mixture and chocolate chips into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

  3. Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for at least minutes, then turn out onto a wire rack. Slice and serve warm!

Nutritional Facts per thick slice:The Best Ever Super Moist Gluten Free Banana Bread Nutritional InfoBANANA BREAD

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.


  • Kimberly

    I made this vegan by using soy milk, egg replacer and vegan butter, switched the choc chips for chopped walnuts and added a little cinnamon and nutmeg and it turned out amazing! I baked mine for 40 minutes and it was perfect 🙂

  • Debra

    Hi, this is my first attempt at Gluten Free baking; I used the Gluten Free all purpose baking flour by Bob’s Red Mill. It turned out so good that I am making another batch. I am now noticing that it states you should add Xanthan Gum to recipes. I assumed my flour was the same as what was used in your recipe. Does your flour have this Xanthan Gum in the ingredients? Mine still turned out great without it. Also, my cooking time was 35 minutes. Convention oven, baking mode. From Canada.

    Thanks again for the wonderful recipe; I will try it with dates instead of chocolate chips.

    • Layla

      I’m glad your bread turned out great, Debra. Nope, you do not need to add Xanthan gum to this recipe if you are using the Bob’s GF flour!

  • Teri

    I thought this recipe was great! I did make a few changes. I added 4 TBL of buttermilk powder and 1/4 cup of sour cream. Then I used 2 large ripe bananas and 1 apple (which I shredded). It was moist and had the most wonderful flavor. I will definitely be making this again!

  • Gabriele O'Neill

    Great recipe! I made this with various of my own flour mixes and omitted the sugar and the milk. It was still very good!

  • Esther L Hampton

    I used light brown sugar instead of white sugar, doubled the vanilla (think I’ll add cinnamon next time) and used three large bananas. I baked it for one hour and 10 minutes – it was still mushy in the middle at one hour. Great taste and nice consistency. Oh, and I omitted the chocolate chips and used 3/4 cup of walnuts instead. Chocolate chips in banana bread does not appeal to me.

  • Dalia

    Loved the recipe! Super moist and yummy. I omitted the milk and it was still delicious. Used coconut oil instead of butter. Made it for my son who can’t eat gluten and he loved it! Thanks for the detailed recipe and pictures.

  • Ellie

    This may have been good, but the chocolate made it taste awful and it was so moist, it was like pudding. Had to throw away.

  • Elizabeth Palmer

    Not to good. I substituted coconut oil for butter and sugar for monk fruit sugar and walnuts instead of chocolate chips. Needs more sugar!

  • Ada alvarez

    I use domata flour., has anybody used it before., you can use this flour like bobs red mill flour. I haven’t made the banana bread yet but been looking for one so please let me know asap., thanks.

  • Joanne Stewart

    Tried this tonight and just wanted to say how delicious it is. I have IBS and so a very sensitive stomach and I’ve tried other recipes that either call for almond flour (which upsets my stomach) or turn out really dry. But this one came out moist and delicious and perfect. I did modify the recipe a bit (to suit my stomach). I substituted 1 cup of the Bob’s Red Mill with gluten free oat flour, used margarine instead of butter, used 1/4 cup granulated sugar and 1/4 cup brown sugar, and used egg whites (cause I can’t eat yokes) and it still came out moist. This is now my favorite banana bread recipe. 🙂

  • R

    Too much butter. I’ll do half next time and probably omit the sugar. I substituted eggs with Greek yogurt. Besides butter, it was Excellent!

  • Simona

    Delicious, I have replaced the eggs with 25 grams of chickpea flour and 4 tbsp of water, worked perfectly. Thank you very much for the recipe

  • Jamie

    My best friend loves banana bread, but has recently developed a gluten allergy, so happy to have found this recipe so I can still make one of her favorite treats

  • Stephanie

    I just made this, thank you for the simple recipe! I used erikas all purpose flower, just FYI. Mine my out a little too moist but still good….. I think I may have used too much banana. Is there a cup reference as to how much? It’s a little vague

  • Anita

    Was recommended this recipe by a friend. My husband is celiac and I am always looking fro gluten-free cake recipes. This one is one of the best and easiest to make I have ever tried. I used Bob’s Red Mill All Purpose Gluten-Free Baking Flour which is probably the same one as the recipe calls for under a different title. Definitely a winner. Works with 3 large bananas, if you don’t have more ripe ones around. You cannot tell it is gluten-free. Thanks!

  • Jumi

    I made some gluten free banana bread using the Bob’s Red Mill flour that you used as a substitute for my usual go-to recipe using wheat flours. Additionally, I added some guar gum to the mix.
    I baked for about 45 minutes and the banana bread did not come out good. It had almost a mochi-like or rice cake consistency that was really chewy. The texture was not pleasing at all (nothing near bread).
    Do you have any idea why that happened? Thanks!
    -First-time gluten free baker trying to learn how to make this work

    • Layla

      It could be because you added the additional guar gum. The Bob’s Red Mill gluten free flour does not need anything additional added to it. Please try the recipe again without the guar gum and I’m sure it will be much better!

  • Vivian Gardner aka You're biggest fan

    Oh my gosh I almost cried when I tried a piece of this bread. I made it the other night and added cranberries instead of chocolate chips. It was SO MOIST!! I haven’t had banana bread in almost 2 years since I have Celiac and baked goods are always dry. My family who does not have Celiac sucked the loaf down so I made a few more loaves and froze them and made muffins out of the batter too for breakfasts. I just stocked up on more bananas so I can make some mini loaves for Valentine’s Day yummies! Thank you thank you thank you!!!

  • Maddie

    When I was looking for a Gluten free banana bread which was also healthy I came across this, I added unsweetened applesauce, cinnamon chips and sliced almonds for a healthier option than chocolate chips. I am awaiting the results, just put in oven I will keep you posted

  • Cathy Bumgardner

    Followed the recipe directed, received rave reviews at work for a co-worker who can’t eat gluten. Thank you so much for making our day!!

  • Anna

    I had some ripe bananas so I googled Banana Cake and this recipe came up! It was such an easy recipe to follow and it certainly is a great delicious treat for the family!

  • Mackenzie

    Great recipe. I substituted the butter with coconut oil. I also added half cup of ground flax seed to make it a little heartier for my self and cinnamon. I didnt use chocolate so on top i grated fresh ginger and sprinkled brown sugar for the crust. How big is a thick slice for your recipe to get an idea for nutrition and calories

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