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.
First time switching to gluten free and this recipe is AMAZING. We baked a regular flour banana bread and blind taste tested and the GF recipe won by a landslide. Soooooo so good !!!
Really amazing! I followed the recipe exactly and it turned out really moist and yummy. I will be using the same recipe every time I am up for making banana bread. Thanks gimme delicious for a wonderful recipe.
Excellent moist bread! Was a great hit with my kids. Easy recipe to follow. 1 cup of choc chips made it very sweet, I recommend 1/2 cup.
My favorite gf banana bread recipe! I made it a few weeks ago and we devoured it. Then my best friend suggested I try making her favorite recipe. It was good, but nowhere as great as this recipe so tomorrow, I look forward to making this one again.
The flavor was just ok. Not very sweet and a bit bland for my liking. Good texture and moisture. I had to bake it for 65 minutes, but I think 350F was too high and caused the bottom of the cake to darken and slightly burn the chocolate. Perhaps lower temp and longer bake would have yielded a better result.
Replaced the sugar with 1/4 of honey… this was delicious!!!! I’ve made it again and again… so so yummy!!!!!
This was the first time I’ve ever made banana bread but my family said it was the best they’d ever tasted, and I have to agree.
We were short a couple of ingredients. We had three large bananas, not four.
Worse, we had no baking powder or baking soda.
What saved us was one cup of gluten free pancake mix, which had an unknown amount of baking powder already mixed in. So we used that, along with one cup of the regular gluten free flower.
Then we used there rest of the recipe pretty much straight, minus the milk, plus one extra egg, a full cup of the chocolate chip cookies, and extra ones on the top. Deelish!!!
I like using Bob’s Red Mill stuff. They’re consistent and celiac-friendly. I can’t bear to waste bananas and this was by far the easiest and best recipe I’ve found! Nom nom nom
I looked at the comments before deciding to go forth with using this recipe and I have to say there is a common theme I’m seeing amongst everyone taking a chance despite all the choices online. I am VERY happy with the outcome and this is someone who’s tried their hand at baking several times after not having much luck in the past. The “great-baker gene” did not get passed down from my mother, so I thought until last night after taking that chance. This beaut ended up coming out this wonderful golden brown which mimicked the picture above and I removed it from the oven. I compared AFTER the fact having not remembered how the author’s version of this recipe looked like and bubbled with excitement. Most banana bread I’ve had is a much darker brown throughout but I’m thinking the GF flour had an affect on that as well as other lighter color ingredients. I used a stick of plant butter which worked well though I did not have the proper sized pan, only one slightly smaller. I will say the amount of batter filled this one pan with about a half inch of room from the top so she came out pretty tall and still cooked throughout (instead of only on the outside and raw in the middle) which has been an issue for me in previous attempts. You could easily make two loaves out of this and freeze the other for a later date but by not doing so, it ended up looking like your traditional size banana bread given GF quick breads tend to be a bit smaller from what I’ve tried and seen. I monitored the baking consistently throughout and had to bake it about twenty to thirty minutes longer and on the bottom rack. I moved it to the top within what I thought were the last twenty minutes but realized it was cooking too quickly on top and not throughout. It gained that beautiful color by being on the lower rack almost the entire time. I’m so happy how confident I felt reading this recipe and giving it and try, would highly recommend, FIVE STARS truly and can’t wait to make it again. Thanks for giving me the confidence as a new baker to want to move forward with my journey.
I will never use another banana bread recipe again. You knocked all others out of the park with this one!! This got devoured by my kids in one day, and even my son who doesnt like sweets was loving it!
So happy you and your family enjoyed it, Jennie, <3
This is now our favorite recipe on gluten free banana bread. Been searching for a good one for some time. But its important to use the right flour blend when making it.
I have made this recipe it was delish sooooo moist I was wondering if I could substitute and use monk sugar and coconut flour instead????
Do not use coconut flour. It is very coarse. Try 1/2 cup almond flour plus 1 1/2 c GF flour.
Add blueberry instead of chocolate chips.
I use disposable loaf pans.
3 small = 1 lg pan
Nice to give individuals
gifts.
I’ve been baking GF for years.
Can substitute GF in most recipes.
This is delicious. I live and bake in my 35ft RV. No problem.
Even have my kitchen aid mixer
Has anyone used this recipe for muffins? If so, how did you alter the cooking time and would you recommend them?
I did today! It makes 24 muffins. I think it took about 25 minutes give or take for each tray.
I was just wondering about muffins since I live alone. I love to freeze baked goods since I don’t want to eat them all at once and muffins freeze so well. Thanks for letting us know you made muffins from it.
excellent recipe 🙂
Honestly… this recipe was so easy and it’s a hit in this house! I even substituted the sugar for half maple syrup an half honey and it’s amazing! I omitted the chocolate chips and my kids still love it! I’m buying bananas more and more frequently now just so I can make this!! Added walnuts in the last loaf too which was a winner! Thanks!
Follow recipe almost exactly, used 1 cup mini chocolate chips, didn’t have loaf pan so used 8×8 pan and cooked for 45 minutes, moist and delicious. Used regular red mill gluten free flour
My husband newly diagnosed celiac and it has been a learning experience/ struggle finding tasty treats for him. WELL THIS RECIPE DID NOT DISAPPOINT!!!!!!!! My kids who are not celiac even asked me to make more!!!! Soooo freaking good! I had to make it dairy free as well so I just substituted reg dairy for almond milk and earth balance butter. Came out perfect! Question for you: Can I make this in muffin tin instead of a bread tin?
So happy your family enjoyed the banana bread! We actually have a muffin version as well 🙂
just earned brownie points from my G-F wife moist and tasty
Amazing recipe. I make this all the time, my family begs for it and they’re not even gluten free. It also works beautifully with the King Arthur’s measure for measure flour
First time I made it I used the flour the recipe called for and it turned out great! Second time I ran out of flour and had to finish off the second cup with almond flour. It did not turn out near as well as the first time as it appeared to be overdone on the outside but was raw in the middle. Definitely recommend using the correct flour as if you do it turns out amazing.
This was pretty amazing – my G-F daugher was very pleased! Followed recipe exactly. Thanks for a good one 🙂
Love love loved this! Even my non GF husband thought it was incredible! I used dark chocolate chips which went so well with it. Will definitely make again!
Made half the recipe and baked for 30 mins on 155ºC Fan – and wow so moist and tasty. Reduced the amount of sugar slightly and used 4 over ripe bananas. Half of it has gone already! Delicious.
I made this banana bread twice now and both times it turned out super delicious. It will be my go to from now on. I cooked it for 70 minutes the first time and perfect. The top got a little brown only comment nothing that changed the flavor. Second time I pulled it out of the oven a little over an hour and it also was fine. I do think you should pay attention not to over mix as I did the second batch and it was good but more chewy. I used 4 bananas each time first batch the bananas were medium second a bit smaller.
Have made both the bread and muffins and love them! Question though, does this recipe double well? I have a ton of bananas ripening and would love to just made a double batch at once. Thanks!
This was the BEST banana bread ever. People did not realize it was gluten free until I told them. Thanks so much. This was perfect. I did not have to worry about freezing it because it went in one sitting.
Bought extra bananas to be sure I have enough to make another loaf.
This turned out great. I substituted 1/2 cup coconut flour
for some of the regular GF flour and added some chopped pecans. I used a metal loaf pan and cooked for about 52 minutes on 325 on convection heat. We all loved it especially my kids.
Made this tonight and WOW those are AMAZING !!!! Question though : HOW do you store them, has anybody frozen them and then reheated? Refrigerate in air tight container or on counter ??
This was terrific! I had to substitute since we are in quarantine in NYC and I did not have soy free chips or baking soda. I added 1/4 cup brown sugar, 1/2 GF oats and 4 teaspoons baking powder. It held together well. My significant other could not tell it was GF.
Thanks for brightening our day!
This was fantastic!
I made this today with some substitutions since I did not have soy free chips or baking soda due to covid quarantine. I added 1/4 cup brown sugar, 1/2 cup GF oats and 4 teaspoons baking powder instead of baking soda. My non-GF significant other could not tell it was gluten free. It was extremely moist but held together well.
Thank you for brightening our day with this receipe!
This was excellent, Made a couple of tweaks, used Becel light margarine and brown sugar, added a cup of chopped almonds. I used gluten free all purpose flour from the Buik Barn. My husband loved it and said ‘order extra bananas!’. Definitely a keeper!