So 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!
Now 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 Bread
Ingredients
- 2 cups Bob's Red Mill gluten free flour
- 4-5 very ripe bananas, mashed (1 1/2 cups)
- 1/2 cup sugar
- 1/2 cup butter, 1 stick, softened
- 2 eggs
- 2 tablespoons milk
- 1/2 teaspoon vanilla
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2-1 cup chocolate chips, I used 1 cup
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan, set aside.
- 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.
- 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 15 minutes, then turn out onto a wire rack and cool another 30 minutes. Slice and serve warm!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.
Love this recipe! And I will be making it again!
I made this recipe dairy free using Earth Balance dairy free, soy free butter, Silk chocolate almond milk and Enjoy life chocolate chips and it turned out WONDERFUL! I’m so pleased!
You must have used some really small bananas if this recipe worked as written. I used 4 ½ bananas and it looked like an excessive amount of batter for the pan, but I thought it might not rise much. Inevitably, there was minor overflow from the 9×5 about 35 minutes in. wish landed on the element and made plenty smoke. 75 minutes at 350° and it was still soupy. Finally took it it out after 2½ hours as it seemed to have set up, center slices didn’t quite get done. The top crusted and became a tasty, crunchy cookie. It tastes amazing otherwise! A revision stating grams or cups of mashed banana instead of number of bananas would probably turn this good recipe into a great recipe.
Sorry the recipe didn’t work out got you, Ben. I went ahead and added the banana measurement in cups. It’s 1 1/2 cups.
Thanks for the update! My 4½ bananas mashed up into a bit over 2¼ cups, so I’ll try it again soon with the right amount of mashed bananas. I ended up baking the middle third some more. It was still plenty moist after another hour at 250, but didn’t hold together well with all the excess. Thanks again!
Please update me if you try again with the measured bananas!
Great recipe for gluten free 55 minutes on electric oven will try same recipe non gluten very moist.
Thank you
WOW! This was AHmazing! This was my first attempt at baking gluten free, so I was skeptical, but this recipe did not disappoint! I made some slight changes. I used four not very ripe bananas, 1 teaspoon of arrowroot, 1/4 cup of maple syrup. The texture was amazing and the sweetness was perfect. I toppedwith chopped walnuts and chia seeds. So good!! Thanks for sharing.
wow very moist, delicious! makebtje exact receipe and bakes for 50 minutes, perfect! best gluten free banana bread hands down, cuz ive tried them all, lol. after intook the first bite i said oh no, did i ise gluten free flour or just regular flour( i was thinking of juat using regular flour and me just not eating any and just make for the fsmily cuz i could never find a really good gluten free receipe) it didnt even taste like gluten free , i am amazed at this and i will always use this one, i used 4 bananas
5 stars
I followed the recipe exactly as written and had to cook it 25 extra minutes because the inside was not cooking at all! Its for sure the moistest banana bread every but it never really cooked! And my oven temp is accurate :/ wondering if 5 medium ripe bananas was too many?
Same here, it turned out great but I had to cook it way longer than it said. I used flax egg so I thought that was the reason but maybe not.
I’m not sure where you went wrong, Ashley. Maybe your bananas were very large or something else went wrong. I’ve never had to bake it more than the an hour. Please give the recipe another try with just 3-4 bananas and see how it turns out for you!
I only had to cook for 35 minutes st 165 fan forced oven. ????
The skewer came out clean. But then the loaf caved and not cooked in the middle. ????????
Very good! It was so moist that I couldn’t even tell is was gluten free! I added about a cup of oats to the recipe to thicken it up a bit, put the mix into muffin tins, and cooked for 35 minutes. I’ll add a bit of cinnamon next time to add a tad more flavor. I’m very happy with how these turned out!
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 🙂
*60 minutes not 40 lol
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.
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!
Gluten Free All Purpose Baking Flour does require the addition of Xanthan Gum, but the Gluten Free 1-to-1 Baking Flour does not; they are two different blends. Gluten Free 1-to-1 already has Xanthan Gum in the mix while the Gluten Free All Purpose does not include it as an ingredient.
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!
Has anyone made it into muffins?
Great recipe! I made this with various of my own flour mixes and omitted the sugar and the milk. It was still very good!
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.
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.
Haven’t made this yet. But what does “cream” mean. Can I use a hand mixer?
Yes you can use a hand mixer or whisk by hand.
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.
Delicious recipe! Turned out moist and fluffy. Used 3 ripe bananas instead of 4.
Not to good. I substituted coconut oil for butter and sugar for monk fruit sugar and walnuts instead of chocolate chips. Needs more sugar!
Has anybody used domata flour., that’s what what I used and was fine but maybe too moist.
I used domata flour and was fine but thought a little heavy. Has anybody used domata flour.
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.
Ada
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. 🙂
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!
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
I just made this today without the chocolate chips and added chopped up pecans and it was sooo good that i ate 3 slices.
I tried this recipe and it turned out wonderful! I added craisins in addition to the chocolate chips. YUM!!!!
I wonder if I can use coconut flour which is gluten free to make this banana bread?
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
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