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.
I just got done making this and I ate almost all of it…. Even though I made it for my GF husband.. Oops. I added macadamia nuts because we live in Hawaii and everything tastes better with Mac nuts! I also added vanilla pudding mix (about 1 tbsp) just for flavor. It tastes like a dang cookie! It’s incredible!!!!!
My mom and I tried this but using cupcake pans… Finished baking in 20 mins and got 24 cupcakes. It is absolutely delicious and we agree that you cannot tell it’s gluten-free.. Many thanks to you for sharing and inspiring us.
Thanks for this comment! I’ve only ever made this recipe as a loaf and was specifically looking for muffin count and cook time! Appreciated!
Thanks for the muffin conversion!!
This was A-MA-ZING! You can’t even tell it’s gluten free- my non GF friends agree! 100% recommend. This one’s a keeper.
Just made it tonight using the 1-to-1 flour… my first GF baking experience (my boyfriend is gluten free). I split mixture into 2 smaller loaf pans and baked for only 35 min (because of smaller pans) and let it cool for 15 minutes just like you explained. Also, I omitted chocolate and nuts because of preferences. And, I used organic canecane sugar. WOW! YUM… my roommates were stunned that it was GF because its so fluffy and moist… not dense at all. The golden brown crust on top was gorgeous. Definitely the best recipe ever, thank you! I am making more loaves this weekend for brunch.
Oh, and I used almond milk for the milk (same measurement). Worked great!
I used this same recipe but added a 1/2 cup of Nestle Semi Sweet Chocolate Chips and a 1/2 cup of chopped walnuts. IT IS AMAZING! ! !
Has anyone tried freezing this? I would like to make some loaves ahead of time, but I’m not sure how well they will do after being frozen. Thanks!
Does anyone know if you used regular flour if it turns out the same? I’ve made the gluten free version and it is to die for. I want to make it for a friend who doesn’t have a gluten allergy.
I haven’t tried it with APF but Mark (comment below) noted that he tried it with with all-purpose flour and it turned out fine. Please let us know if you do try it!
I went ahead and made it GF anyway. Everyone is blown away that it is GF! I also used Ghirardelli brand 60% Cacao Bittersweet Chocolate Baking Chips AND Emerald brand glazed pecans “Pecan Pie” SOOOOOO good!!!
I love this recipe and would love to try it. Can you please clear something for me? Does gluten free imply wheat free?
Gluten is found in grains such as wheat, barley, rye, and a cross between wheat and rye called triticale.
Best gf banana bread IEver made!
Just tried this for my GF cousin. I found so many gf recipes with weird flours and the 1:1 Bobs red mill baking flour seems to be the best!!! I actually made these into muffins. They turned out amazing. First time ever baking GF! So happy… Thank you :))
I am lucky enough to have a dairy allergy so here are my mods for dairy free
It’s as easy as 1 for 1
Almond milk instead of regular milk
Coconut oil for veg oil ( be careful with this. Because it is liquid and soild. I use weight or I melt it first and measure with a soild measure, not a liquid measure)
I allow to rest in fridge for 20 mins up to two hours
Malarie, you mention using coconut oil for veg oil and another person replaces the oil with applesauce. Where in the recipe do you see veg oil? I must be missing something. Can you help clarify. Thanks
Hi Layla. Your banana bread is incredible. 10 out 10 for it. I made it for my granddaughter, at Easter time. She loved it, said it was great, it turns out perfect every time. Lovely and light and very moisture, rises to the top of the tin too. Would you have any recipes for GF brownie recipe and GF chocolate chip muffin recipe ? Thank you so much.
This recepie is fantastic. I prefer the gluten free! Cant keep my hands off it when I make it.
I just made this awesome bread, I used Bob’s Red Mill All Purpose Gluten Flour it’s what I had on hand. I used walnuts instead of the chocolate chip because I didn’t have any on hand. I also used coconut oil, cinnamon and allspice now I’m praying that I won’t eat the whole loaf, let me make some calls and share lol.. (lots of love)!
I’ve only tried a bite, and I’m already in love! I baked it on a pizza stone and followed another reviewer’s recommendation of pouring water in the bottom of the oven. Fantastic crust, soft interior! I did use olive oil instead of the butter in the dough. Finally, I didn’t have much time, so I did the second rise on the counter for about an hour. It rose very quickly. Thank you for a wonderful bread!
I just made this. I used vegan butter and vanilla soy milk and I only had three bananas instead of the 4-5. I also added some cinnamon, nutmeg and clove. After 50 minutes I had the most delicious banana nut bread. I doubt anyone would know it was gluten free unless you tell them. It came out moist and light. Thank you for the recipe.
Hello, and THANK YOU for this recipe. It was just as easy as my old go-to basic gluten banana bread recipe (which I’ve not made in years, since our diet changed), and so much tastier than other recipes I’ve tried for GF baked goods. Thanks for the GF baking encouragement and inspiration!
I’m so glad you enjoyed it! We actually love this version much more than the regular banana bread version!
Do you know the nutrition information for this recipe? I’ve used this recipe before and it’s absolutely the best but I’m going low carb for awhile so I’m curious about this one. Also, can anything sub for the sugar?
Hi Chelsea, I’ve added the Nutrition facts for the recipe. It should be under the recipe now. As for the sugar, although I haven’t tried it, I would suggest using 1/3 cup of honey instead of the 1/2 cup of sugar and adding 1 tablespoon of extra flour.
Very sad that mine came out very heavy and doughy not sure what went wrong, I’m a baker and this is the first time my muffins didn’t turn out.
What would happen if I used Bobs All Purpose Flour instead of the 1 to 1 flour? I accidentally bought the All Purpose Flour, will it still come out okay or do I need to go get some xantham gum?
I haven’t tried this recipe with all purpose flour so I can’t say, but I just make my easy no fail banana bread instead to be safe. This is the link for the recipe: https://gimmedelicious.com/2015/09/24/easy-no-fail-banana-bread
Best of luck!
For anyone wondering, I tried this recipe using Bobs All Purpose Flour and it came out great! The xantham gum may have made it a bit lighter, I’m not too sure of the role it plays in baking. Either way it was fantastic!
Thanks for the feedback! Will be trying it soon with APF.
Thanks for letting us know! I have Bob’s All Purpose too but was scared to use it instead of the 1 to 1…these GF flours are so different from each other!
From past history with the all purpose flour, you would need the Xanthum gum.
Really good one even without chocolate. My son who is a very picky eater couldn’t have enough of this. Especially good the next day from the fridge@
Could this also be done as muffins?
Yes they can. I haven’t tried yet but I would assume the bake time will be anywhere between 15-25 minutes. Make them and test with a toothpick. Please let us know how it works for you!!
was wondering the same.
I just made this today! The texture is a little different but that is because I just recently switched to Gluten Free so its just getting used to the texture of baked goods. So that was because of the flour not this recipe and its definitely not a bad texture. Anyway, this is delicious. The bananas I used weren’t browning just yet so it probably isn’t as sweet as it could have been but thats fine by me. It was just the right sweetness and had a moist buoyant texture. Yum! Now I have to try to make this last more than a day.
Looks delicious, I’m on a very low sodium diet and your recipe is adding baking soda which has alot of salt is it necessary to add the extra salt?
Hi Donna, A reader commented that she has made the bread without baking soda and it was completely fine. I think the baking powder would be enough!
My husband (who has a wheat/gluten allergy) and 12 yr old daughter LOVED this banana bread!! My daughter said “it doesn’t taste gluten free at all!” I used 3 small-medium bananas and it worked perfectly!
Looking for ways to make it a little healthier…. Can I substitute applesauce for some of the butter? What would the quantity be and would it turn out the same?
BTW I only use Bob’s Red Mill One to One GF flour for everything – it’s the best substitute for wheat flour that I have found.
Thank you!
Is so moist.Had to bake for almost 18 minutes more using Pillsbury’s best flour and 2 jumbo eggs.It is quite different than all the wonderful banana breads I’ve had-it could be better being it’s so rich.You will not be wasting your time cooking up this simple bakery item.You might want walnuts or the nuts or chips of your choice to make it awesome for you.
Since going gluten-free almost four years ago I still hadn’t found the perfect banana bread recipe despite many, many attempts. That’s why I was so excited to try this! All went well to start, it rose beautifully and browned nicely, the cake tester came out clean after 50 minutes. I thought I had a winner! I let it cool in the pan for 10 minutes per the instructions and then went about other business while it cooled the rest of the way. When I came to take a taste a couple hours later, the whole middle had completely collapsed!!! I checked the middle and was shocked to discover that the whole core was still raw batter! Given that I followed measurements in the recipe to a T, so I think it may be due to the amount of mashed banana, and I’d love to know the actual measurement of the 4-5 bananas you used, i.e. 2cups or whatever – as bananas greatly vary in size. Side note: the end of the bread that was cooked tasted AMAZING!
I have made this recipe about 5 times, and it has come out beautifully each time. It is incredible. I use 4 medium sized bananas. Also, be sure to use Bob’s Red Mill 1-1 gluten free flour. This flour is amazing and has worked for me in everything I have tried baking gluten free.
Your directions say to let it cool in the pan, but it doesn’t say for how long.
About 10 minutes
I’m hoping to try this recipe tomorrow and make it into muffins! But I only have Bobs All purpose flour…it doesn’t say ‘one for one’ on it. Can I sub this?? How much (if any) xanthem gum should I add if I use it? Thanks!
Could you sub almond flour for the GF flour?
Yes you totally can! I accidentally used almond flour instead of the GF flour and it was amazing! It was denser but still moist and delicious. My husband doesn’t care for most GF stuff and he really likes it
Do you think this would work with an egg substitute? I guess I could always try and find out….
You could also substitute coconut or other non-dairy “milk”, use coconut oil and stevia for other substitutions. – Just sayin’!
This really is the best gluten free banana bread I’ve had and I’ve tried many different recipes. My daughter made it and brought it over and I couldn’t believe it was so good AND gluten free!
I was so excited for this recipe (other recipes I found had that the banana was optional?) and made it with my husband for my birthday “cake”. I normally don’t measure anything, but I did for this as I know gf baking can be touchy.
I put it in the oven (175 c) and within 30 minutes, it had a dark, dark brown top with a liquid center. Trying to save my burnt offering, I put foil around the bread and lowered the temp way down to about 100 degrees C (that’s lower than 225 degrees F) and continued baking a bit more to cook the middle.
After letting it cool a bit, I got to have that first bite on the midnight of my birthday (a tradition to start your birthday off right). Expecting the warm, delicious, fresh-baked taste of wonderful banana bread, I was sorrowfully met with a rock hard top and bottom and a tasteless middle.
I’m glad many others have found success with this recipe and wish success on future bakers, but I did not have the most enjoyable experience.
I absolutely loved this recipe. It is better than a gluten recipe! I did substitute the oil with 1/2 cup apple sauce. It was deliciously moist and just perfect.
Love this recipe! cannot taste thats its gluten free! loved it so much i made it into breakfast muffins by just changing the cooking time (15-25min but checking periodically) and adding some garbanzo bean flour into my flour blend for some extra protein. huge hit with the family!!
You’re mad? 😛 I’m taking deep breaths . . . I’ve seen other recipe/bloggers go back and fix mistakes in the directions.
Layla, please fix this . . . it’s Really frustrating . . . pulled the kids together, had one reading the recipe from my phone and we all worked together. The muffins are baking now . . . really wanted this to be an encouraging experience for them.
Hi Monica, Again, I’m sorry for the confusion! I’ve actually tried the recipe with and without the milk and it’s great either way. The milk does give the bread a lighter, fluffier texture though. Please let me know how things worked out for you guys and how it tasted without the milk. Thanks! individual
Thanks so much for your fast and gracious response. 🙂
I didn’t add the milk in (intentionally) . . . was worried about how they’d be without the baking powder. Truth is, the kids Love them!! So it’s fine (apparently) w/o the baking powder and/or the milk.
Thanks SO much! Good snacks on hand means A Lot.
Monica 🙂
Halfway through making this recipe I saw that the adding of the baking powder was not in the directions so I just added it into my bowl of dry ingredients but not until the bread was already in the oven did I realize that milk was not in the directions either. Make sure you dont forget to add milk when baking this! I’m a bit mad about how poorly written these directions are but other than that this is a good recipe
I’m so sorry about that. A small error can make a huge difference when it comes to recipes. I’ve went back and fixed it.
That’s okay!! The bread came out fine anyway and was delicious. Thanks for listening to my feedback and for this great recipe
The cooling time is also left out. Not a big deal, but since it’s nice to serve it still warm, I’m assuming 5 minutes is enough?
Hi Louise, Cooling time is 15 mins + but I can never wait for it to cool!
Forget any other gf banana bread recipe…I thought I’d tried a few good ones until I made this recipe. Couldn’t be simpler, couldn’t be better! Be sure to use Bob’s Red Mill One to One flour pictured above (they do have a couple of flour options, but stick with this one)…and, there is no adding xanthan gum to this recipe.
Two teenage boys will back me on this… Best Ever GF Banana Bread!
In the list of ingredients there is milk and baking powder, when do you add them? Is it an oversight?
HI Louise, I’ve added them in the directions. Sorry about that. Best of luck!
I love Bob’s Red Mill and this banana bread is SO beautiful and perfect-I almost can’t believe it’s gluten free!