This is the Best Ever Gluten Free Banana Bread recipe with a super moist and soft texture and tons of sweet banana flavor. You’ll never need another recipe! Easy to make in under an hour and no mixer needed.
So the past few weeks have been all about cookies. But back to our normal baking routine, I wanted to make a classic banana bread but with a unique spin, something interesting and out-of-the-box. 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. This recipe is EVERYTHING you can ever want banana bread to be and more. It’s soft, moist, chewy and loaded with flavor. The texture and flavor are out of this world. I promise you’ll never look for another gluten free recipe after this!
If you enjoyed this gluten free banana bread, check our my gluten free banana muffins and gluten free carrot cake next!
What You Will Need ❤️
Heres what you will need to make this delicious gluten free banana bread.
Flour: 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 this all purpose flour.
Bananas: When baking with bananas always go for ripe bananas because the sugar content in them is more concentrated they are ripe.
Butter: Use the best quality butter you can. Replace with shortening or avocado oil for dairy free.
Sugar: Granulated sugar works perfectly but can also be replaced with light brown sugar if desired. I only used 1/2 a cup of sugar because the bananas are naturally sweet.
Optional Mix-Ins
This gluten-free banana bread is such a great base recipe. Sometimes I like to add in some chocolate chips to jazz things! You can add in different mix-ins to make or enjoy it as is. You can add 1/2 cup of the following:
- Chocolate chips or chopped chocolate
- Chopped walnuts or pecans
- Blueberries, strawberries or chopped pineapple
- brown sugar and cinnamon swirl
- Coconut flakes
Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
Bob’s Red Mill has created a special 1-to-1 blend of gluten free flours, starches and xanthan gum, making it easy to transform traditional cookies, cakes, brownies, muffins and pancakes into gluten free treats.
How to Make Gluten Free Banana Bread
Preheat oven to 350 degrees and lightly grease a 9×5 inch loaf pan. 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. Add in the dry mixture along with your favorite add ins.
Gently stir until just combined then pour batter into your 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 before slicing! Serve warm and enjoy.
Helpful Tip
If your bananas are not yet brown or soft then you can place them in a 300F degree oven for 20 minutes or until dark brown. I swear this method will produce the ripest bananas that are perfect for banana bread.
Frequently Asked Questions
How to Make Baked Goods Gluten-Free?
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!
Can I make this gluten-free banana bread dairy-free?
Yes, use dairy-free milk and shortening or oil (dairy free) to replace the butter!
How do you know when Banana Bread is done baking?
Bake your banana bread until an instant-read thermometer inserted into the center registers an internal temperature of about 200°F. This is the easiest and best way to ensure your bread is perfectly cooked through.
Gluten Free Banana Bread Muffins
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 cup chocolate chips, or favorite mix-in
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 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. Add the dry mixture to the wet mixture and stir until just combined. Gently fold in the chocolate chips or your favorite add-in if desired. 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!
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by Layla Atik // Photography by: Eat Love Eats
How to Store Banana Bread
Cover in an air tightly container or wrap in plastic wrap and store cooled Banana Bread at room temperature for 2-3 days. It tastes fabulous when it’s been chilled for a while or at room temperature.
How to Freeze Banana Bread
To freeze, tightly wrap the completely cooled loaf or slices in plastic wrap, then place in a ziptop bag. Store in the freezer for up to 4 months. Thaw in the refrigerator overnight or at room temperature or microwave until warmed through.
Hi! I was wondering if i could substitute the gluten free flour for rice flour. Would it taste around the same? And would it stil be as moist?
I had some all purpose gluten-free flour + 4 extremely ripe bananas that i had to use and so I found this recipe. I’m not gluten intolerant but I have a neighbor who is so I often take her into consideration when I bake. Anyway, the loaf was great!!!!! I too ran into some issues with the center not baking thoroughly…but with some minor adjustments, I was able to get it baked without burning. Thank you for sharing……this will be on my holiday bake list this year ๐
I replaced the sugar for half agave and half maple syrup, the butter for coconut oil and craisins for chocolate chips. Baked them into mini muffins and they turned out great… So soft and light. You cant tell its gluten free. Well done
Yum! This was really good. I didn’t add chocolate chips and it was still delicious. Only change was to add half a teaspoon of apple cider vinegar. Oh I also made muffins instead of a loaf. Light and fluffy, love it.
Just a note for anyone who complained about the bread being overly wet in the middle. I had this issue over and over again no matter what recipe I used. It turns out my oven runs too hot so while the outside was more then done for the specified time, it acted as a ‘shield’ almost, preventing the centre from cooking properly and moisture evaporating. I lowered the temp by 10 degrees and now have perfect loaves. Invest in an oven thermometer to see if you’re encountering a similar issue.
oh good idea, thanks!
Wow this has been happening to me too! Thanks for the tip!
I did not have 5 ripe bananas, (I only had 3) so used a small container of banana creme yogurt to make up the difference. It turned out very moist and yummy. Will do it again.
Can you make this into muffins instead? If so, does the recipe stay the same?
I just made them into muffins (my loaf pan has mysteriously disappeared) and it worked quite well. I already had the batch made up exactly as written before I realized I didn’t have the pan, but I cut the bake time to 20 to 25 min (I think I pulled them at about 23 min). Still has the texture of a bread so a bit thicker than a regular muffin, but overall I like them. Hope that helps.
Oh my goodness. We love love love this bread!! I use Pamela’s gluten free all purpose bread (we just aren’t fans of Bob’s… Sorry Bob). I have used M & Ms (red and green for Christmas) when we didn’t have chocolate chips, and it’s still amazing!. Thank you so much for sharing this recipe.
Also, today I made this as muffins. It made 22 muffins and baked at 350 for 20 minutes. Delicious.
**Pamela’s gluten free all purpose flour
I just got done making the banana chocolate chip bread using gluten free almond flour along with brown sugar and oil instead of butter and white sugar . It turned out fabulously delicious ????. Thank You for the recipe and I will make this again when I have out of town company in August and October.
Love this recipe! And I will be making it again!
I made this recipe dairy free using Earth Balance dairy free, soy free butter, Silk chocolate almond milk and Enjoy life chocolate chips and it turned out WONDERFUL! I’m so pleased!
You must have used some really small bananas if this recipe worked as written. I used 4 ยฝ bananas and it looked like an excessive amount of batter for the pan, but I thought it might not rise much. Inevitably, there was minor overflow from the 9×5 about 35 minutes in. wish landed on the element and made plenty smoke. 75 minutes at 350ยฐ and it was still soupy. Finally took it it out after 2ยฝ hours as it seemed to have set up, center slices didn’t quite get done. The top crusted and became a tasty, crunchy cookie. It tastes amazing otherwise! A revision stating grams or cups of mashed banana instead of number of bananas would probably turn this good recipe into a great recipe.
Sorry the recipe didn’t work out got you, Ben. I went ahead and added the banana measurement in cups. It’s 1 1/2 cups.
Thanks for the update! My 4ยฝ bananas mashed up into a bit over 2ยผ cups, so I’ll try it again soon with the right amount of mashed bananas. I ended up baking the middle third some more. It was still plenty moist after another hour at 250, but didn’t hold together well with all the excess. Thanks again!
Please update me if you try again with the measured bananas!
I’m not sure where you went wrong, Ashley. Maybe your bananas were very large or something else went wrong. I’ve never had to bake it more than the an hour. Please give the recipe another try with just 3-4 bananas and see how it turns out for you!
I only had to cook for 35 minutes st 165 fan forced oven. ????
The skewer came out clean. But then the loaf caved and not cooked in the middle. ????????
Great recipe for gluten free 55 minutes on electric oven will try same recipe non gluten very moist.
Thank you
WOW! This was AHmazing! This was my first attempt at baking gluten free, so I was skeptical, but this recipe did not disappoint! I made some slight changes. I used four not very ripe bananas, 1 teaspoon of arrowroot, 1/4 cup of maple syrup. The texture was amazing and the sweetness was perfect. I toppedwith chopped walnuts and chia seeds. So good!! Thanks for sharing.
wow very moist, delicious! makebtje exact receipe and bakes for 50 minutes, perfect! best gluten free banana bread hands down, cuz ive tried them all, lol. after intook the first bite i said oh no, did i ise gluten free flour or just regular flour( i was thinking of juat using regular flour and me just not eating any and just make for the fsmily cuz i could never find a really good gluten free receipe) it didnt even taste like gluten free , i am amazed at this and i will always use this one, i used 4 bananas
5 stars
Same here, it turned out great but I had to cook it way longer than it said. I used flax egg so I thought that was the reason but maybe not.
Very good! It was so moist that I couldn’t even tell is was gluten free! I added about a cup of oats to the recipe to thicken it up a bit, put the mix into muffin tins, and cooked for 35 minutes. I’ll add a bit of cinnamon next time to add a tad more flavor. I’m very happy with how these turned out!
I made this vegan by using soy milk, egg replacer and vegan butter, switched the choc chips for chopped walnuts and added a little cinnamon and nutmeg and it turned out amazing! I baked mine for 40 minutes and it was perfect ๐
*60 minutes not 40 lol
Hi, this is my first attempt at Gluten Free baking; I used the Gluten Free all purpose baking flour by Bob’s Red Mill. It turned out so good that I am making another batch. I am now noticing that it states you should add Xanthan Gum to recipes. I assumed my flour was the same as what was used in your recipe. Does your flour have this Xanthan Gum in the ingredients? Mine still turned out great without it. Also, my cooking time was 35 minutes. Convention oven, baking mode. From Canada.
Thanks again for the wonderful recipe; I will try it with dates instead of chocolate chips.
I’m glad your bread turned out great, Debra. Nope, you do not need to add Xanthan gum to this recipe if you are using the Bob’s GF flour!
Gluten Free All Purpose Baking Flour does require the addition of Xanthan Gum, but the Gluten Free 1-to-1 Baking Flour does not; they are two different blends. Gluten Free 1-to-1 already has Xanthan Gum in the mix while the Gluten Free All Purpose does not include it as an ingredient.
I thought this recipe was great! I did make a few changes. I added 4 TBL of buttermilk powder and 1/4 cup of sour cream. Then I used 2 large ripe bananas and 1 apple (which I shredded). It was moist and had the most wonderful flavor. I will definitely be making this again!
Has anyone made it into muffins?
Great recipe! I made this with various of my own flour mixes and omitted the sugar and the milk. It was still very good!
I used light brown sugar instead of white sugar, doubled the vanilla (think I’ll add cinnamon next time) and used three large bananas. I baked it for one hour and 10 minutes – it was still mushy in the middle at one hour. Great taste and nice consistency. Oh, and I omitted the chocolate chips and used 3/4 cup of walnuts instead. Chocolate chips in banana bread does not appeal to me.
Loved the recipe! Super moist and yummy. I omitted the milk and it was still delicious. Used coconut oil instead of butter. Made it for my son who can’t eat gluten and he loved it! Thanks for the detailed recipe and pictures.
Haven’t made this yet. But what does “cream” mean. Can I use a hand mixer?
Yes you can use a hand mixer or whisk by hand.
Delicious recipe! Turned out moist and fluffy. Used 3 ripe bananas instead of 4.
Not to good. I substituted coconut oil for butter and sugar for monk fruit sugar and walnuts instead of chocolate chips. Needs more sugar!
Has anybody used domata flour., that’s what what I used and was fine but maybe too moist.
I used domata flour and was fine but thought a little heavy. Has anybody used domata flour.
I use domata flour., has anybody used it before., you can use this flour like bobs red mill flour. I haven’t made the banana bread yet but been looking for one so please let me know asap., thanks.
Ada
Tried this tonight and just wanted to say how delicious it is. I have IBS and so a very sensitive stomach and I’ve tried other recipes that either call for almond flour (which upsets my stomach) or turn out really dry. But this one came out moist and delicious and perfect. I did modify the recipe a bit (to suit my stomach). I substituted 1 cup of the Bob’s Red Mill with gluten free oat flour, used margarine instead of butter, used 1/4 cup granulated sugar and 1/4 cup brown sugar, and used egg whites (cause I can’t eat yokes) and it still came out moist. This is now my favorite banana bread recipe. ๐
Too much butter. I’ll do half next time and probably omit the sugar. I substituted eggs with Greek yogurt. Besides butter, it was Excellent!
Delicious, I have replaced the eggs with 25 grams of chickpea flour and 4 tbsp of water, worked perfectly. Thank you very much for the recipe
I just made this today without the chocolate chips and added chopped up pecans and it was sooo good that i ate 3 slices.
I tried this recipe and it turned out wonderful! I added craisins in addition to the chocolate chips. YUM!!!!
I wonder if I can use coconut flour which is gluten free to make this banana bread?
My best friend loves banana bread, but has recently developed a gluten allergy, so happy to have found this recipe so I can still make one of her favorite treats
I just made this, thank you for the simple recipe! I used erikas all purpose flower, just FYI. Mine my out a little too moist but still good….. I think I may have used too much banana. Is there a cup reference as to how much? It’s a little vague
I forgot I don’t drink Milk and I substituted it with Silk coconut Milk! Perfect
LOVED IT! I did not have enough sugar and it was still fantastic.
Was recommended this recipe by a friend. My husband is celiac and I am always looking fro gluten-free cake recipes. This one is one of the best and easiest to make I have ever tried. I used Bob’s Red Mill All Purpose Gluten-Free Baking Flour which is probably the same one as the recipe calls for under a different title. Definitely a winner. Works with 3 large bananas, if you don’t have more ripe ones around. You cannot tell it is gluten-free. Thanks!
I made some gluten free banana bread using the Bob’s Red Mill flour that you used as a substitute for my usual go-to recipe using wheat flours. Additionally, I added some guar gum to the mix.
I baked for about 45 minutes and the banana bread did not come out good. It had almost a mochi-like or rice cake consistency that was really chewy. The texture was not pleasing at all (nothing near bread).
Do you have any idea why that happened? Thanks!
-First-time gluten free baker trying to learn how to make this work
It could be because you added the additional guar gum. The Bob’s Red Mill gluten free flour does not need anything additional added to it. Please try the recipe again without the guar gum and I’m sure it will be much better!
Oh my gosh I almost cried when I tried a piece of this bread. I made it the other night and added cranberries instead of chocolate chips. It was SO MOIST!! I haven’t had banana bread in almost 2 years since I have Celiac and baked goods are always dry. My family who does not have Celiac sucked the loaf down so I made a few more loaves and froze them and made muffins out of the batter too for breakfasts. I just stocked up on more bananas so I can make some mini loaves for Valentine’s Day yummies! Thank you thank you thank you!!!
Thank you for leaving a review! I’m glad you enjoyed it ๐
When I was looking for a Gluten free banana bread which was also healthy I came across this, I added unsweetened applesauce, cinnamon chips and sliced almonds for a healthier option than chocolate chips. I am awaiting the results, just put in oven I will keep you posted
Did u use apple sauce instead of butter or in addition to?
Followed the recipe directed, received rave reviews at work for a co-worker who can’t eat gluten. Thank you so much for making our day!!
I had some ripe bananas so I googled Banana Cake and this recipe came up! It was such an easy recipe to follow and it certainly is a great delicious treat for the family!
Great recipe. I substituted the butter with coconut oil. I also added half cup of ground flax seed to make it a little heartier for my self and cinnamon. I didnt use chocolate so on top i grated fresh ginger and sprinkled brown sugar for the crust. How big is a thick slice for your recipe to get an idea for nutrition and calories
Any tips on substituting pure maple syrup in place of sugar? Excited to try this recipe!
I haven’t tried honey in this exact bread but I would replace the sugar with 1/2 cup maple syrup.
Can frozen bananas be used?
Yes you can! Thaw the bananas by leaving on the counter or dipping the bag in warm water then mash for the bread.
I’ve been making banana bread for 20 years, and when my daughter had to go gluten free we were trying and trying to find a gf recipe that was comparable to our original recipe. This recipe takes the cake! She loves it and says it tastes just like normal banana bread! Thank you so much for a great recipe, gf baking can be so tough!!
Can I use something other than butter I’m trying to make this for my mom’s birthday she can’t have dairy thank youโบ
Earth Balance butter. They have several types, I use the dairy and soy free version.
Made this recipe for my boyfriend’s mother who is celiac. She loved it! Said she couldn’t even tell it was gluten free and she normally has a hard time eating gluten free baked goods as they always taste a bit off.
So thank you for the recipe. I will be making another loaf for her in the near future as I still have some of the flour left over and bananas in my freezer.
About how many cups did your 4 – 5 bananas yield? I’ve got some frozen banana’s in the freezer waiting to be used but they’re rather large. A guess would be appreciated!
Excellent recipe!!! My daughter is allergic to dairy and wheat, so I used soy milk and earth balance dairy free margarine. 4 bananas (as that’s what I had on-hand). I did muffins and got 18 muffins, baked at 350 for 24 minutes! It’s also tricky (and expensive!!) to find milk free chocolate chips, so I chopped-up a couple of 56% cacao Baker’s semi-sweet baking chocolate bar. I kind of like the irregular bits of chocolate! Such a great recipe! Thank you!!
Target has them. They are called Enjoy Life mini chips. They are so delicious too
I’ve been making this banana bread recipe for almost a year now! We’re based in Melbourne Australia so there’s only one supplier of Bob’s flour range and it’s incredibly expensive, so we use macro GF flour which is tapi/rice blend and does have xanthm gum included and it works fine. I’ve also tried 1 cup of GF flour, almost 1 cup almond meal and 1 tablespoon of potato or corn flour. We don’t use chocolate and instead have used blueberries or cranberries – this is by and far the best moist recipe and is so flexible with what you add – never seems to fail and everybody lives it, it also lasts if you can somehow save some for the next few days.
YUM! Thanks for the tips on the gluten free flour. I’m sure people who live in Australia and Europe will find these tips useful!
Wow that sure is a lot of Calories and carbs for what’s supposed to be a healthy alternative!
who says it’s supposed to be healthy? It’s a treat! The ‘alternative’ is for people who can’t eat gluten.
Hello,
I just made this recipe and it is AMAZING! The best gluten free banana bread I have ever made. I didn’t have the Bob’s Red Mill gluten free flour but my own one to one gluten free flour blend which has the exact same ingredients as Bob’s ( but not sure of their ratios to mine) Anyway, I ended up using almond milk instead and used Enjoy Life mini chocolate chips. We have eaten half the loaf in 2 hours! Thanks so much for posting this recipe.
I did the same thing used vegan butter, almond milk and enjoy life chocolate chips since I’m lucky enough to be allergic to gluten and dairy lol it was super delicious!!!
I live in the uk and can’t get hold of this flour, as an alternative should I used normal GF flour or self rising GF flour?
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! ๏ปฟ
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? ๐ 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. ๐
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 ๐
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.
Thatโs 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!