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!

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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

4.7 from 72 reviews
Cook time:
Total time:
Author:
Serves: 8

Ingredients

  • 2 cups Bob's Red Mill gluten free flour
  • 4-5 very ripe bananas, mashed (1½ cups)
  • 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)

Instructions

  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.


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177 Comments

  • Anissa

    I just made this recipe and it is delicious. I added 1tps of cinnamon and walnuts to the recipe, made my apartment smell like a bakery!

  • Penny

    This recipe was really good, but the image to the nutritional info is broken. Is there any chance you can edit that or re-post in the comments for those counting calories?

  • Aveline

    This recipe begs to be made as written! The ratios look good and the comments even better! But I didn’t have the flour blend you used, only the Pillsbury GF one so I made several changes while I was doing an alteration anyway… I used one cup of ground GF oats (Trader Joe’s are safe) and 1 cup of the Pillsbury GF blend (it has xanthan gum). I added a little bit of cinnamon & nutmeg (tis the season!) and I added 1/4 cup of mini chocolate chips – just enough so that my picky sons would try it. I made them as muffins and they were fully baked in 20 minutes at 350 degrees. (Less waiting, too!)

    Delicious!! I know your recipe is likely flawless but for anyone wondering, some oat flour or ground oats can be used in place of some of the flour blend. I was afraid my leavening would be off since the oats don’t contain xanthan gum so that was half the amount but it rose just fine as muffins in a dark, non-stick muffin/cupcake pan. Both my boys call this a “keeper”! (Next time I have the Bob’s flour I’ll try this as written)

  • Trudy Blaney

    made one a few ago, changed the sugar to honey, turned beautiful, made it last night again, and it caved, upset me quite a bit, but i thought i would make another one, it caved and fell apart, what did i do wrong? 🙁

  • GF Ed

    Made it twice now. First time it was pretty good. Second time used riper bananas and added 1/2 cup peanut butter chips along with 1/2 cup chocolate chips. Results were amazing. Served with peanut butter swirl ice cream on top for a delicious dessert.

  • Kate

    I thought this was amazing! I used “cup4cup” wholesome flour and added a little less sugar, didnt have milk so skipped that step. Turned out perfect!

  • Hope

    I made it and it was the best recipe ever I’ve tried others and they were horrible,my husband hates gluten free and he actually loved it. Surprise. I put in cranberries and walnuts yum. Thank you

  • Carol

    OMG. Best recipe ever! It looked just like the picture and tasted heavenly. I followed the recipe to a T. Thank you for posting it.

  • Briyan

    Okay this might be a silly question but I’m going to ask anyways…would it be the same baking time if I did muffins instead of loafs? If not what would you recommend?

  • Danny Petruzzio

    This tasted like a bomb! Drink with a glass of water! Serve with whipped creme and berries! Couldn’t even tell it was GF! Just don’t eat too much at once, like I did, or you will get a stomach ache! 🙂

  • Marla Reimer

    I have a loaf in the oven right now. I had the all purpose instead of the one to one, no xanthan so will see how it turns out. Do you recommend sifting the flour?

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