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 Bread banana bread and lasagna (19 of 40)

4.77 from 86 votes
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The Best Ever Super Moist Gluten Free Banana Bread

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

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

  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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    Comments

    Mary

    We love this recipe! IT is quick and very good. It doesn’t have that gluten free taste that some recipes have.

    Maria

    This is the kind of banana bread recipe you pass down to your grand Babies. Soft and tender crumb, not too sweet and just the right amount of banana flavor. I added dark chocolate chips to mine and it was a hit witht the whole family. Thanks for the recipe!

    Cindy

    Do you know if this bread freezes well? I just made it and it tastes delicious! I’m wondering if I can make a loaf or two ahead and put in the freezer until I need it.

      Layla

      I haven’t tried freezing it but I do store it in the fridge and it keeps well for a few days.

    Meredith

    One of the best gluten free baking recipes I have ever used! This bread is the real deal!

    Meri

    DElicious! I am also dairy free, so i replaced butter with softened coconut oil, and it turned out great. I also omitted the chocolate chips. Still sweet and a great snack!

      Layla

      Thanks for the dairy-free tips, Meri. I’m glad you enjoyed the bread <3

    Sarah

    CAn you make these into muffins?

      Layla

      Yes, you can make them into muffins but you would have to bake them for only about 20 minutes. Be sure to keep an eye on them and use your best judgment when baking.

    Maria Mokhtar

    I love all your recipes. it tasted how it looks like. ingredients used in most recipes are easy to get. I am on a keto diet. it amused that me keto diet is not boring at all. thank you for sharing!

      Tricia

      Jist wanted to bring to your sttention that This recipe Is not keto friendly… bananas are Very high in carbs and it haS sugar and flour in it. 50 carbs per slice.

        Tricia

        Sorry for all the typos, it keepS changing all my letters….

    David

    Amazing!
    I made mine vegan, used vegan butter and flax egg.
    I didn’t put chocolate in either, and only had 3 ripe medium bananas.
    Turned out perfect. Some wheat and non vegan lovers said it might have
    been one of the best banana breads they have ever had!

      Layla

      A vegan version sounds delicious, David! I will be trying it soon 🙂

    Sally King

    I love your recipe. I put 5 stars on the recipe card. Do you think I could use mangoes instead of the bananas?

      Layla

      I’ve never tried this with mango so I can’t say it will work but do let us know how your recipe testing goes!

    Bob T

    Made exactly as described…tastes exactly as promised!

    Outstanding.

    Carol Prindiville

    Mine would not bake I used Bob’s 1 to 1 what went wrong too much mixing? 1/4 cup too much banana?

      Layla

      Did you follow the recipe? How much mashed bananas did you use?

    Carol Prindiville

    Mine would not bake I used Bob’s 1 to 1.
    Too much mixing?

    PATRICIA Hollatz

    Can you use almond flour? I have made this before, but now cutting carbs.

      Layla

      I have not tried the recipe with almond flour but A reader has and she said it came out good. Here is the comment “I just got done making the banana chocolate chip bread using gluten-free almond flour along with brown sugar and oil instead of butter and white sugar. It turned out fabulously delicious”

    Sandy McNichols

    Great bread. I substituted brown sugar for white sugar and blueberries for chocolate chips.

    kennesawGitl

    Found it 4 months ago after realizing that I have a gluten
    Allergy reaction after eating cakes, breads laced with gluten. It csmebout great. Warmed up in oven when eating
    Different days. My husband and his brother loves it. I have made this at least 6 times since discovering the recipes 4 months ago.
    Moist. Tender. Delicious.

    Cindy Bendel

    Best gluten free banana bread ever. Hands down. I keep coming back to it and have shared it multiple times.

    Tammy

    I always mix my Bob’s gf 1:1 with the regular Bob’s gf flour for ALL my baking. Love the mixture. Using 1/2 butter, 1/2 coconut oil and less sugar. Appreciate the recipe and all the variations! Thanks.

    Maddy

    Do you refrigerate this and reheat in the microwave? Will it still be as good?

      Layla

      Yes, I re-heat for just a few seconds to soften it up.

    Ellen

    Is it okay to leave out the chocolate chips ? I like plain old banana bread with cinnamon and nutmeg in it. Will it change the recipe and make it dry
    Thanks
    Ellen

      Layla

      Yes, you can leave the chocolate chips our or replace them with nuts if you’d like.