The Best Ever Super Moist Gluten Free Banana Bread

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)

The Best Ever Super Moist Gluten Free Banana Bread

Soft and fluffy gluten-free banana bread is out of this world!
4.72 from 170 votes
Print Rate
Course: Breakfast, Dessert
Cuisine: American
Keyword: banana, bread, gluten free
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 50 minutes
Servings: 12 slices
Calories: 252kcal
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

  • 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 minutes, then turn out onto a wire rack. Slice and serve warm!

Nutrition

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

BANANA 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

    Missy H

    Really good recipe! MoIst & flavorful. I followed the instrUctiOns the first time i made this & made a few A VariatIons the second try. I substituted stevia fOr sugar, aVocado oil (& Increased the amount by 1/4 c for butter, adDed 1/2 c each fLax & aLmond meal, Added about 1 T Cinnamon & 1 c chOpped walnuts. I made standard sized muffin tin & baked at 350 for 30 min exactly on the bottom rack. So very good!!

    Missy H

    Really good recipe! MoIst & flavorful. I followed the instrUctiOns the first time i made this & made a few
    VariatIons the second try. I substituted stevia fOr sugar, aVocado oil (& Increased the amount by 1/4 c for butter, adDed 1/2 c each fLax & aLmond meal, Added about 1 T Cinnamon & 1 c chOpped walnuts. I made standard sized muffin tin & baked at 350 for 30 min exactly on the bottom rack. So very good!!

    Erin

    Very delicious, but actually too moist and gooey.

    Andrea Dixon

    This IS truly the best

    SoylAttedudEr

    Great Recipe

    TaMy

    Delicious!
    I made this for my gf, dairy free toddler using what I had on hand: great value gf flour, df butter spread and enjoy life mini chips. It is so delicious and you’d never even know it was allergen friendly.

    The only downside is that I used paper cups for muffins but it sticks to the paper cup – next time I’d probably use cake release and bake straight in the silicone muffin pan.

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