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
I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.
The most amazing banana bread ever! I have struggled terribly with making GF anything…this was a complete success! I used chopped walnuts instead of chocolate chips. The bread rose sky high, was very moisture and no one could tell it was gluten free!
What size loaf pan should I use? Is a 1 lb loaf pan the right size?
Seriously moist!
First time making gluten free banana bread. I used walnuts in place of chocolate chips. It came out perfect. My mother-in-law says that it’s heavenly. Those of you having issues with it. I whisked by hand my dry ingredients. Use unsalted butter. Make sure that your butter is room temperature along with your eggs and milk. I heated my milk in a small sauce pan. Put eggs into very warm tap water in a bowl to warm them up quicker. Cut your stuck butter as it warms up quicker. You want the butter to squish a little bit under your finger. I used my stand mixer to blend my wet ingredients then poured it into my dry mixture. I used a small spatula to mix it together. It turned out great. It won’t last long in my house.
Excellent! Both my husband & I love this! I used chopped walnuts instead of chocolate chips.
I baked it for 60 min & although I’ve tested my oven temperature numerous times, I do get better results adding 5 to 10 minutes to baking times.
I have been making this recipe for year and my daughters absolutely love it.
I add 1/2 of oats and 1/4 of flax meal to it in order to add some more fiber and nutrients.
A family favorite!
Hi, quick question before I give this banana bread a try. My GF flour does not contain xanthan gum, should I add it in?
Thank you,
Clare
Yes, add 3/4 tsp per cup of flour
This is our favorite banana bread. I sub brown sugar for white and I sugar the loaf pan with crystals. I bake this in a 4-count mini loaf pan for 30-35 minutes. After they cool, I wrap ’em and freeze ’em. I keep mini loaves in the freezer to have when guests drop by. They are great with a side of fruit. Thanks for posting this amazing gf recipe!
My favorite banana bread and quick bread any kind! Always turns out moist and delicious 😋. I do use coconut oil as the fat and add walnuts but all else is per the recipe. Thanks for a great recipe!
Went through quite a few before settling on this as the best gluten free banana bread. I skip the chocolate chips most of the time.
Can I sub canned pumpkin for the banana? How much would you use and how much sugar since the pumpkin is less sweet than banana ? Thanks!
This recipe is perfection! So delicious! I replaced the chocolate chips with chopped walnuts. I sliced 1/2 slices and made French toast topped with strawberries and blueberries and everyone loved it! Thank you for the recipe!
Can this be made successfully in a gluten free bread machine (my machine has a gluten free setting)? I would love it if it could. What would I need to change/alter to get it to work in my Pohl+Schmitt bread machine. It tastes amazing and I love it. I just want to be able to put it in the bread machine and have it warm in the morning when I get up.
haven’t baked in years since I was a chef. Came out great to my taste. My wife prefers less sweeter perhaps I will use Stevia next time. kind regards
The taste was good, but mine came out rather flat with all the chips on the bottom. First time making gluten free (used Bob’s Red Mill gluten free flour) for gluten free company. Did use beaters to clean butter, sugar, and I did sift the gluten free flour. Will try this recipe again.
Randomly decided to whip this up last night and WOW. Genuinely probably the best banana bread I have her had and o have made a LOT of banana bread in my lifetime!
I made this banana bread yesterday and today there is only about 1/4 left of the loaf. Needless to say, my family loves it. This is my go-to banana bread recipe now. Thank you for sharing your recipe.
I followed the recipe but added slightly more chocolate chips, about 1/4 cup (chocolate fanatic here) and it was actually too many. Just going by the recipe next time, it is DELICIOUS, YALL !!! I’m so happy I can have at least some indulgences as an IBS sufferer. THANK YOU for posting this.
Ok followed to a tee and it completely fell-not cooked in middle at all. Any ideas?
Did you measure the bananas? 1 1/2 cups regardless of how many bananas that is.
This is the banana bread recipe I choose time and time again. I use King Arthur gluten free flour instead.
I dont have any baking soda. What can I use as a substitute? Can I use more baking powder and if so how much? Thanks
Ok I’ve been baking gf banana bread for years at altitude (7500’) and I find it’s usually gritty and undercooked in the middle. This time I carefully made all of the high altitude adjustments and baked in 3 small loaf pans…by far the best gf banana bread I’ve ever had or made! Thank you for a great recipe!
I made this and used half a cup of semi-sweet chocolate chips and half a cup on peanut butter chips. It came out great. I had never made a banana bread before.
Simply the best gluten free banana bread recipe anywhere. Easy to make muffins from the same recipe. I add walnuts or pecans plus extra chocolate chips.
Can we use stevia or maple syrup instead of sugar? Thanks!
Amazingly good!! I even think it’s better than my regular non GF banana bread! I did make a few adjustments. I used 1/4 cup white sugar and 1/4 cup packed brown sugar, 1 tsp vanilla (I actually measured with my heart), and added 1 tsp cinnamon. I baked it in 3 mini loaf pans for 30-35 minutes . My neighbor and sister both said it was the best banana bread ever! I used the Bobs red mill flour suggested in the recipe.