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.
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!
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.
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.
I can’t wait to try this. It uses INGREDIENTS I already have on hand. Thank you.
The best moist gluten free banana bread ever!!!
Thanks for this recipe❤😉
Glad you enjoyed it! <3
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.
The middle rack! Enjoy 🙂
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 .
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.
Are You at high altitude? Makes a big difference.
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.
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.
Hi. Im going to try your Recipe today. I bought the GF flour, not “baking” Flour. Will that work? Thanks.
Don’t you think it took nearly an extra hour to bake because it is actually a 2 loaf recipe?
If the chocolate chips were omitted from the banana bread recipe, what would the sugar be per serving? Thank you
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.
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.
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!
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.
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!
Great Recipe – added a little more vanilla and skipped the chocolate chips.
This bread is great- even without the chocolate chips!
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!
I really don’t frequently consider using almond-milk in savory recipes…they all look yummy even however!
OH my goodness!! I made this for a co-worker who is gluten free..horribly allergic. It is delicious!!! my husband tried it and couldn’t tell the difference.
i did make it with light brown sugar (the only thing i changed) and kept an eye on the temp of the overn (i read another comment…glad i did). this is fabulous. i’m making all of my banana bread with this recipe!!! thank you so much!!
I am gluten intolerant & have been gluten free for 5 yrs. I have tried baking Gf recipes in the past but not successfully. These days it’s easier to buy. I have to say this banana bread recipe is moist & delicious!! IThe only thing i’ll do is substitute margarin for butter as the cholesterol is too high..
i used 1/2C pure maple syrup instead of sugar
& Made flax Eggs, cashew mIlk+ vegan choco chips to make it vegan and its so Good and moist
i used 1/2C pure maple syrup instead of sugar
& Made flax Eggs + vegan choco chips to make it vegan and its so Good and moist
I really was not expecting it to be as nice! It really is moist! And the best! And my son loved it also! But because i have been so often disappointed in the past I used half the amount of the ingredients, next time i will triple it! 🙂 I substituted the sugar with coconut sugar, the milk with greek yogurt and the chocolate with sultanas. I used half plain gluten free white flour and half gluten free brown bread flour and added nutmeg and cinnamon. i also baked it at least 15 minutes less but my oven is super powerful. Wow, amazing, I will keep making more and more! Thank you so much!
I so agree with you!! just made it today. love it!!! can’t wait to take it to school tomorrow!!!
I’m a grandmother to a five year old very fussy eater. I made this recipe with hopes that he may like it. He loves it. So every Friday I bake him nice and moist banana bread. I love it myself. I’m gluten and dairy intolerant. I love that we can sit together and enjoy this Bread. Thank you so much
Just started a low-fodmap diet for my daughter and this recipe (gluten free, lactose free milk) was the first food that really made her smile. Huge thanks!
just made this wasnt expecting it to turn out that great! boy i was wrong absolutely delish! i used gluten free oats and pulsed them in my blender to turn them into oat flour i also substitute apple sauce in place of eggs (i just dont like eggs) and vegan butter (just my preference) also used soy in place of cows milk and added walnuts!! this will be my go to recipe for banana bread! everyone loved it thank you for this recipe!!
I made this for a friend before realising It’S not gluten free- The baking powder CoNtains gluten. Tastes good bUt Please edit the name.
Baking powder does not contain gluten. Gluten is a protein found in wheat, rye, and barley.