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)

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4.73 from 118 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

    LiLy

    THis came out great! I used unsweetened vanilla almond milk instead of Milk, and Bob’s Red mill All Purpose baking flour, because that’s what i had hand. I also added 2 tsp. Of xanthan gum as suggested On thr flour bag. Good recipe! Thank you!

    Beth Stilphen

    I just made this last night and it was delicious. My family of 3 ate almost half the loaf! It rose nicely and had a golden crust with soft moist inside. I made the recipe as written except used almond milk, but will try it with less sugar next time. it baked in 50 minutes. My daughter has celiac, I am highly intolerant and my husband has no problem with gluten and we all enjoyed it. Will make this my go to banana bread recipe!

    Jess

    I doubled the recipe with my kiddos baking helo. We made one loaf and muffins as well. We used half the sugar and Added some slivered almonds and used vegan butter to go dairy free. They turned out amazing!

    Kristin Halla-Mootz

    We LOVE this recipe!! I have been using it for over a year now to make gluten free banana chocolate chip mini breakfast muffins! I omit the sugar ENTIRELY. WE find the ripe bananas sweet enough on their own. And we use lily’s chocolate chips (Stevia sweetened) as you may have guessed we’re a pretty low-sugar household. I throw all the wet ingredients in a bowl and blend with a stick blender, then add the bananas and blend them too, very easy and fast this way. It makes lovely, moist, delicious muffins every time. They rarely last more than a couple days as we all devour them, lol! They bake about 25-30 minutes, I just check with a toothpick around the 25m mark. I’ve found they’re rather hard to overcook tbh.
    Thanks for this fab recipe 🙂

    Linda G Lawrence

    With a family of 4 celiacs, GF banana bread is a must! This is the best I have ever eaten. My mom’s recipe calls for cinnamon, nutmeg and cloves, so i added 1 tsp. Of cinnamon and nutmeg, 1/2 tsp. Of cloves. I substituted 3/4 cup of chopped pecans instead of chocolate chips. Perfect loaves! i’ll Be proud to serve this at our Thanksgiving dinner tomorrow!

    Marci McMurray

    Fantastic recipe! I baked mine for 58 minutes and it came out perfectly. I also added 1/4 peanut butter and left out the chocolate chips. soooo yummy!

    Misty

    This came OUT PERFECT FOR ME. i FOLLOWED THE RECIPE EXACTLY AND USE BOB’S RED MILL gLUTEN FREE FLOUR AS INSTRUCTED. my BANANA BREAD WAS MOISt AND ONLY TOOK 50 minutes to bake. This is a recipe I’ll return to for sure!

    RACHEL

    this IS A REALLY GREAT RECIPE AND I WILL DEFINITELY MAKE IT AGAIN. ONE THING TO NOTE, IF YOUR GF FLOUR DOES NOT CONTAIN XANTHUM GUM YOU SHOULD ADD IT TO THE RECIPE. MY BREAD KINDA FELL APART WHEN I TRIED TO SERVE IT AND THAT IS DUE TO THE FACT THAT WITHOUT THE PRESENCE OF GLUTEN, THE BREAD HAS A HARD TIME BINDING AND STAYING TOGETHER. IT DID NOT AFFECT THE OVERALL TASTE HOWEVER. MY OVEN MIGHT RUN HOT, BUT I ONLY BAKED THIS BREAD FOR 45 MINUTES AND IT CAME OUT PERFECTLY.

    Jenny Johnson

    This is AMAZING! Can’t even tell its GF. I read other replies here before making that said it took longer than what is posted, but mine was done in 55 mins. Thanks for sharing this recipe.

    Mariellen Rose

    I can’t wait to try this. It uses INGREDIENTS I already have on hand. Thank you.

    Cleo McLernan

    The best moist gluten free banana bread ever!!!
    Thanks for this recipe❤😉

    Sharon Honcharik

    Hi layla. This bread looks delicious! Can you tell me what oven rack you baked it on? The rack that it’s baked on can often cause a change in the time that is needed for something to be baked. Looking forward to baking this bread. Thanks.

    Angela

    Made this the other day, followed direction and it was nothing more than a flop. It was tasty but the baking for IT really needs to be evaluated. I started at 47 min,then 60 min. I took it out of the pan when it cooled off AND IT was still raw. Back in the pan and back in the pan and back in the oven. Worst recipe by far .

      Layla

      I’m not sure why the recipe did not work out for you, Angela. You really have to keep an eye out for the bread and remove it when a toothpick inserted comes out clean. Baking time tends to vary based on the oven you have and the pan you use.

      Linda

      Are You at high altitude? Makes a big difference.

    Krysta

    I made this and it turned out great. The whole family loved it. I used Glutino gluten free flour, and did not add the chocolate chips. The muffins I made were surprisingly moist and heavy. I’m definitely going to do this one again.

    Barbara heller

    these reviews don’t lie. This banana bread is amazingly delicious. It’s probably the best banana bread I’ve ever had even from before I was gluten-free. Love it.

    PEggy

    Hi. Im going to try your Recipe today. I bought the GF flour, not “baking” Flour. Will that work? Thanks.

    Chris

    Don’t you think it took nearly an extra hour to bake because it is actually a 2 loaf recipe?

    Christine reiersgord

    If the chocolate chips were omitted from the banana bread recipe, what would the sugar be per serving? Thank you

    Djuna Woods

    This bread is really good. It was my first time making a gluten free banana bread and I was delighted with the result. I made it for my sister who is gluten free but the rest of the family loved it as well.

    Phe Aeschliman

    I have made a lot of gluten free food for my husband, but baking from scratch is difficult. I enjoyed making this banana bread, but one thing i would note is that it took longer than 55 minutes to bake.
    I used a bread pan and added a tiny bit of xantham gum. The bread raised probably 2 inches higher than the pan. after the 55 minutes I checked the loaf and it was still very underbaked, so I added 15 minutes at a time til it was no longer making squishy sounds. I’ve approximated the time I baked the loaf to about 2 hours, maybe a little longer.

    GPK

    I was also skeptical. My brother is allergic to gluten so i thought i would try to make this recipe for him—my first ever gluten-free baked good. I followed the recipe exactly. It was deLicious, fluffy, not toO sweet, with a nicE outer crust. I didnT have a loaf pan so used an 8×8 baking pan, reduced Baking time to about 40 minutes. Wonderful!

    Brittney

    This is the best gluten free banana bread I’ve had. The only issue is it takes a lot longer than 50 mins to bake.

    K

    Great recipe! I think next time I will add less sugar (maybe 1/4 cup), and add some cinnamon, as the amount of bananas give it a lot of sweetness already!

    Kara

    Great Recipe – added a little more vanilla and skipped the chocolate chips.

    Kara Marie Trahant

    This bread is great- even without the chocolate chips!

    Olivia G Toth

    Wow! This recipe is SO good! The bread is so moist and it doesn’t even taste GF! The sweetness is perfect- just right! Thanks so much for this! I will definitely make this again!