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 Bread banana bread and lasagna (19 of 40)

4.66 from 152 votes

The Best Ever Super Moist Gluten Free Banana Bread

Cook Time 50 minutes
Total Time 50 minutes
Servings 8
Author Layla


  • 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


  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

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    This recipe was perfect! my husband loved it. In addition to be gluten intolerant, he is a Type i diabetic. So i replaced the sugar with swerve and the milk with coconut milk. added blueberries instead of chocolate chips. he was in heaven. thanks for the awesome recipe.

    zIA cLARA



    I made without chocolate chips. Delish. Used a bit less sugar thab called for and plenty sweet. Next time will try with only 1/3 c sugar. Thanks for a great reciPe

    Karen Arnold

    I used 5 bananas from the freezer. I used 1/4 c stevia and 1/4c monk fruit sweetener. Turned out most and sweet. Yum.


    my family and I LOVE this recipe! It is super simple, absolutely delicious, and nearly impossible to mess up. Today, I made it for the fourth time. The first few times, I followed the recipe as written. Today, I had to make a couple of modifications – buttermilk instead of regular milk and banana extract in addition to the vanilla. Best loaf yet!


    I used the 5 very ripe bananas I had in my freezer, and didn’t realize until I was halfway through that I didn’t have any baking soda. I also ended up using a tbsp more milk than the recipe required. I also didn’t have any chocolate chips, so I made muffins with peanut butter in the middle; they still turned out delicious! i baked mine for 20 min at 350f and rotated them halfway through. next time i’ll definitely use chocolate chips 🙂


    Only used two baNanas and was Great! Easy easy to make. Used whitE glaSs dIsh. Huge compliments
    From my gluten free guests


    I made it completely plant based since I am allergic to eggs and dairy. I subbed olive oil for butter. Chai seeds soaked for eggs. Used coconut sugar instead of regular sugar. Almond milk instead of dairy milk. I had to add a bit more water to make it loose enough to mix..about 1/2cup total. I added 1/2cup cacao powder instead of chocolate chips. Also put coconut sugar on top to give a crunch.


    Delish! I diDn’t have Bob’s so i used Pillsbury GF all-purpose blend. I was out of coconut sug so i used brown sug and used vegan butter and rice milk to avoid dairy. I doubled the recipe and had plenty for two regular loAves and 15 mini muffins. Minis baked for about 12 minutes. Thank you for this reciPe!!


    I love this recipie. ive made it twice, but ive had to bake mine for about an hour and ten min both times.


    I halved the recipe (i only haD two bananas) and then subbed the butter for smartbalance (i cant eat dairy) and put them into A cuPcake tin… ummmm, so FREAKIN GOOD! These are such a treat andi love how easy this recipe was!


    I just made this. I ised two bananas instead of four but i kept EVERYTHING else in the recipe as is. It is freaking delicious!!! Thanks so much!!!


    This banana bead was soooooo good! I am thankful I read the comments first. I was eyeing the pan thinking, if this rises it will surely overflow so at the last minute, I scooped some off into a smaller pan and so glad i did!
    i replaced the sugar with 1/4 cup of xylitol and added stevia-sweetened chocolate chips. moist, not heavy, delicious!! thank you!


    I made it according to the recipe and it bubbled over the sides and burnt on the oven element, smoke filled kitchen, smoke detector going off. half an hour spend cleaning out the oven. Avoid!


      Don’t you think you Could have avoided this with a bigger pan?? Clearly An Operator error, yet avoid the recipe? no common sense these days. ALso, i’m not being shouty. the caps won’t go off.


    I followed the instructions. burnt on the outside, raw on the inside.


      I’m not sure what went wrong, I’ve never had anyone have that issue before. The only thing I can think of is the oven temperature because oven temperature varies by model. Did you use a glass or metal pan?


      I followed the instructions. burnt on the inside, raw on the outside.


      I am currently having this same issue. The only thing i changed was using bobs redmill egg replacer. Hopefulyl it still tastes good!


    I was looking for a simple recipe and found this. I am glad I tried because it is simple, delicious and so moist. It does not feel like a gluten free cake at all. Thank you!


      Thanks for the 5 stars! Yes, it really doesn’t taste “gluten free” at all!


    So light and moist! Tasted amazing, even when i didn’t add chocolate. I used stevia powder instead of sugaR to make it really healthy for breakfast.
    Definitely a “keep forever” recipe!


    I added nuts, cinnamon, dried cherries. Was delicious


    I make this recipe all the time, my husband and family absolutely love this banana bread and it’s always gone within a day and a half of baking. It’s good with or without chocolate chips, I love to throw cinnamon in mine 🙂


    I made this last night and it is almost gone. It is absolutely delicious!!!!


      Thanks for the 5 stars! So glad you enjoyed the banana bread <3


    great recipe. Simple and delicious.




    Tried this tonight without CHOCOLATE chips and used the brand so nourished sugar substItuTe. Rest of iNgredients as said. It came out with liquid boiling To the top of the sides. Weighed a ton. I’m not the best in the kitchen 🙂 Could the sugar sub have made it to Be so wet? It’s not a case of super moIst, it’s WET. LettiNg It cool for a long time, now on top of paper towels Before cutting it.


    For high altitude I added 1/4 cup More flour and 1/4 cup unsweet applesauCe. Wonderful!


      Did you sub Applesuace isTead of the sugar?


    Would be helpful for the inGredients to be listed in the order they are used. Also coukd use the amount Of time you recommend cooling in the pan.

    Cali Cote

    Came online to find something quick. …bananas, gluten free…bingo! PERFECT! Like many have said…it’ll be my go to BANAna bread! ( I did minis…had only 3 bananas, so halved the recipe.) Thank you! I’ll now check out other dishes from you!


    Amazing! I made this with cashew Milk ANd replaced the chocolate WIth WALnuts and its the BEst ever. Yum!!!