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!

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)

4.78 from 413 votes

The Best Ever Super Moist Gluten Free Banana Bread

By: Layla
Soft and fluffy gluten-free banana bread is out of this world!
Prep15 minutes
Cook50 minutes
Total50 minutes
Servings 12 slices



  • 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!


Serving: 1slice, Calories: 252kcal, Carbohydrates: 37g, Protein: 4g, Fat: 11g, Saturated Fat: 6g, Cholesterol: 49mg, Sodium: 225mg, Potassium: 188mg, Fiber: 3g, Sugar: 19g, Vitamin A: 318IU, Vitamin C: 3mg, Calcium: 48mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast, Dessert
Cuisine: American
Keyword: banana, bread, gluten free
like this recipe? Rate & Comment below!


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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  1. I came across this recipe around 4 years ago when my doctor suggested I follow a gluten free diet, and still is my favorite recipe for banana bread. I no longer follow a gluten-free diet but still use this recipe because of how delicious and moist it is. The name doesn’t lie, this is the best banana bread recipe I’ve ever used and get compliments every time I bake it for my family and friends!

  2. The banana bread turned out amazing! Definitely a keeper.
    I omitted all added sugar. The sweetness of the bananas was enough. I let the batter sit in a pan for 20 min to hydrate the flour. Turned out amazing.

  3. I substituted 1 1/2c Almond Flour, and 1/2c Coconut flour for Red Mill.
    I’ve made this a half doz times, and it’s always a bit too moist.
    So i decided to look at comments. 1 thing I discovered is to bake longer,
    at 325, or maybe just longer at 350.
    I thought the substitute flour suggestion came from you, but upon further
    investigation, i’m not sure where i got that.
    I put it back in the oven, and baked some more…still a bit moist.
    Is my problem the flour choice? Should i get some Red Mill?
    Everyone seems to have great results. Thank you!

    1. I highly suggest using the flour mentioned in the post. I haven’t tried making this exact recipe with other flours but I do have a coconut flour banana bread and an almond flour banana bread recipe so please check them out!

    2. I cut back on the bananas to 3 and it’s much better mine was always moist with the recommended amount.

  4. This is the second time I’ve made this bread! The first time I followed it to the ‘T’ and it was absolutely perfect–so perfect that it didn’t last very long! This time..aka tonight..I was feeling a bit under the weather while baking and realized as I was putting the batter in the pans ( I made three loaves) that I forgot the BUTTER! oof! So I did the whole shebang of mixing and adding, and popped those babies in the oven.

    The loaves rose a good bit, the house smelled amazing and upon the first bite, I realized I forgot the sugar too! ha! Baking while ill is quite a challenge! I gave everyone a bite and they still loved it! No sugar except for all the ripe banana’s and it was delicious! If someone is trying to cut sugar or doesnt want to add it–give it a try!

  5. Do you have a high altitude version of this recipe? I would love to try it. 🙂

  6. I love this recipe but I am having an issue with the center of the bread cooking. It is still raw dough. I have made it three times and have the same issue. The fourth time, I baked in 8×8 pan. I then cut around the outside and removed that part of the bread (by the way the best I have ever tasted – perfect) and then put the center cut back into the oven for another 20 minutes. It is by no means a perfect solution but none of the bread was over cooked this way. Any ideas of what I might be doing wrong?

    1. I’m not sure. Did you change anything in the recipe and are you using the right flour? Maybe your oven runs on a higher temp. Try lowering the oven temp by 25 degrees F and baking it a little longer.

    2. I made it into muffins and when I say it was ✨perfect✨ I mean it!!
      I’ve had issues with it not fully baking in the middle before too, and this solved it!

  7. I didn’t have chocolate chips, but followed the directions for everything else. Moist in the center and tastes great! Will make again.

  8. Made this for the 1st time today. I used King Author’s gluten free flour and added 1/2 cup chopped walnuts. The banana bread turned out great. Crusty on the outside and moist in chocolatey on the inside. Will make again.

  9. By far THE best GF Banana bread recipe. I add a bit more banana. Everyone in my family, even the non GF people, love this and it is eaten up with 24 hrs of baking all the time!

  10. Got my new SAKI bread maker and wanted to find a REALLY good gluten free banana bread recipe and came across yours!

    The recipe looked simple enough so I whipped it up and added a few substitutions like using coconut sugar instead of white sugar, earth balance butter and oat milk to make it dairy free also added a cup of Fishers honey roasted chopped pecans and used measure for measure King Arthur GF flour along with a few good shakes of cinnamon and all spice. After I put it in the bread maker held my breath and waited lol. It rose up beautifully and ended up taking a good hour and 10 minutes to fully cook through because it was being cooked in a bread maker instead of an oven, the smells wafted through the house and when it was finally done I couldn’t wait for it to cool down to see how it tasted lol. The wait was worth it though because AS SOON as I bit into the spongey moist just sweet enough cake like texture I knew that it was a CLEAR WINNER!!

    Relieved and BEYOND Happy with how it turned out, we brought it over our friends house for dessert and them and their kids.. and everyone absolutely LOVED IT!! It was a hit! and at the end there were only crumbs left! Lol Definitely my go to GF banana bread from now on. Turned out so perfectly sweet,nutty,moist and light!

    I actually have more bananas to use up! So am planning on making another batch and doubling the recipe since it can hold a 3 lb loaf 🤗😋😄💜

    Finally an Easy breezy recipe for truly THE BEST Gluten Free Banana bread you will ever eat

    If I could name how good and true this recipe is, it would be.. PERFECTION!!🥰

    1. Thanks for taking the time to leave a detailed review and I’m so happy you enjoyed the banana bread!

  11. Best banana bread recipe! So moist and delicious. I add a cup of chopped walnuts and am considering adding some peanut butter for protein 🙂 Freezes great! I made several loaves for postpartum meal prep, and some of my girlfriends did too once I shared the recipe. It’s become a staple and beloved item in my house. Thank you!

  12. 1 stick = 110g butter

    My cake stuck to (and broke 😩) in a lightly sprayed, non-stick pan.
    I’d suggest lining with baking paper.

    Otherwise, yum!

  13. Can I freeze this bread if I make a bunch for gifts for Christmas? Any body had good luck with freezing gluten free banana bread?

  14. Great! I use vegan bitters in this. Still perfect. 1/4tsp xanthan gum for texture. 1-bowl mix method starts with the bananas and ends with the flour & chocolate for ease and fewer dishes.

  15. Genius irresistible banana bread. Remember to spoon out the flour, don’t dip. Makes all the difference!

  16. Excellent recipe! My home smells amazing! I followed the recipe using 5 over ripe bananas and KAF GF. I was worried that the batter would not fit in my baking loaf pan, that I would have to split it but decided to trust the process which baked into one large gorgeous loaf. I topped the loaf with extra chocolate chips. My family was very pleased! GF or not, this is a delicious recipe! Would highly recommend this recipe especially on cozy mornings! Thank you!

  17. I followed this to a T. It came out perfectly. Thank you!

  18. I love this recipe. I have made it many many times. It is so yummy and my whole family enjoys it. Last year, I started making banana muffins with it. I bake them for 25 minutes and they are perfect. Really cuts down on baking time. Also, I use walnuts instead of chocolate chips. These are a real crowd pleaser!

  19. absolutely delicious and so moist! banana flavor comes through so nicely. def add chocolate chips, i added walnuts too. 10/10

  20. If you use the multiplier for 2 or 3 loaves the recipe increases the number of bananas to use but *not* the cups that makes. All three versions call for only 1 1/2 cups of mashed bananas, which will make a disappointing bread if you only go by that.

  21. 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!

  22. What size loaf pan should I use? Is a 1 lb loaf pan the right size?

  23. 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.

    1. I’m so glad you enjoyed it!! Thanks for reporting back!

  24. 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.

  25. 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!

    1. Hi Joana
      I plan to add ground flaxseed to my bread too. I also want to add ground hempseed. I assume that you mean 1/2 CUP of flax and oats. In essence, the hempseed would replace the oats you add. I’m wondering if you think my options would be any issue, and would I also add 1/2 cup of each? Finally, do you personally, add any other or more liquid due to the addition of one cup extra dry ingredients? I’d be grateful if you don’t mind helping me. I don’t want to ruin my breads.
      Thank you so much!!!!

  26. 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,

  27. 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!