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.
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!
So glad to hear!!
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!
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?
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.
Genius irresistible banana bread. Remember to spoon out the flour, don’t dip. Makes all the difference!
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!
So happy to hear that!!
I followed this to a T. It came out perfectly. Thank you!
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!
absolutely delicious and so moist! banana flavor comes through so nicely. def add chocolate chips, i added walnuts too. 10/10
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.
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!
What size loaf pan should I use? Is a 1 lb loaf pan the right size?
9×5” pan works best!
Seriously moist!
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.
I’m so glad you enjoyed it!! Thanks for reporting back!
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.
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!
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!!!!
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,
Clare
Yes, add 3/4 tsp per cup of flour
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!
My favorite banana bread and quick bread any kind! Always turns out moist and delicious 😋. I do use coconut oil as the fat and add walnuts but all else is per the recipe. Thanks for a great recipe!
Went through quite a few before settling on this as the best gluten free banana bread. I skip the chocolate chips most of the time.
Can I sub canned pumpkin for the banana? How much would you use and how much sugar since the pumpkin is less sweet than banana ? Thanks!
This recipe is perfection! So delicious! I replaced the chocolate chips with chopped walnuts. I sliced 1/2 slices and made French toast topped with strawberries and blueberries and everyone loved it! Thank you for the recipe!
Can this be made successfully in a gluten free bread machine (my machine has a gluten free setting)? I would love it if it could. What would I need to change/alter to get it to work in my Pohl+Schmitt bread machine. It tastes amazing and I love it. I just want to be able to put it in the bread machine and have it warm in the morning when I get up.
haven’t baked in years since I was a chef. Came out great to my taste. My wife prefers less sweeter perhaps I will use Stevia next time. kind regards
The taste was good, but mine came out rather flat with all the chips on the bottom. First time making gluten free (used Bob’s Red Mill gluten free flour) for gluten free company. Did use beaters to clean butter, sugar, and I did sift the gluten free flour. Will try this recipe again.
Did you make sure you used Bob’s Red Mill Wheat Free, Gluten-free, Dairy-Free, 1 to 1 baking flour? That’s important, because Bob’s also has gluten free flour but that doesn’t have xanthan gum.
Randomly decided to whip this up last night and WOW. Genuinely probably the best banana bread I have her had and o have made a LOT of banana bread in my lifetime!
I made this banana bread yesterday and today there is only about 1/4 left of the loaf. Needless to say, my family loves it. This is my go-to banana bread recipe now. Thank you for sharing your recipe.
I followed the recipe but added slightly more chocolate chips, about 1/4 cup (chocolate fanatic here) and it was actually too many. Just going by the recipe next time, it is DELICIOUS, YALL !!! I’m so happy I can have at least some indulgences as an IBS sufferer. THANK YOU for posting this.
Ok followed to a tee and it completely fell-not cooked in middle at all. Any ideas?
Did you measure the bananas? 1 1/2 cups regardless of how many bananas that is.
This is the banana bread recipe I choose time and time again. I use King Arthur gluten free flour instead.
I dont have any baking soda. What can I use as a substitute? Can I use more baking powder and if so how much? Thanks
Ok I’ve been baking gf banana bread for years at altitude (7500’) and I find it’s usually gritty and undercooked in the middle. This time I carefully made all of the high altitude adjustments and baked in 3 small loaf pans…by far the best gf banana bread I’ve ever had or made! Thank you for a great recipe!
I made this and used half a cup of semi-sweet chocolate chips and half a cup on peanut butter chips. It came out great. I had never made a banana bread before.
Simply the best gluten free banana bread recipe anywhere. Easy to make muffins from the same recipe. I add walnuts or pecans plus extra chocolate chips.
Can we use stevia or maple syrup instead of sugar? Thanks!
Amazingly good!! I even think it’s better than my regular non GF banana bread! I did make a few adjustments. I used 1/4 cup white sugar and 1/4 cup packed brown sugar, 1 tsp vanilla (I actually measured with my heart), and added 1 tsp cinnamon. I baked it in 3 mini loaf pans for 30-35 minutes . My neighbor and sister both said it was the best banana bread ever! I used the Bobs red mill flour suggested in the recipe.
I really really want to love this recipe because it tastes so good but I can’t get it to be ‘not wet’ in the middle like the eggs are uncooked….I have cooked it for 75 min but still…any more and the outside would be burnt. What can I do differently?
This recipe turned out great! One thing I’ve found with GF baked goods is they don’t store as long (or need to be kept in the fridge etc.) as non gf things. I don’t think this particular loaf will last very long but do you have a guideline for storage?
Also, for anyone that needs to let it cook longer, I have a Wilton 12X4 loaf pan that is my new favorite because the volume is the same as a 9X5 but the longer/thinner shape helps the bread cook faster. My mom had no use for it so her trash is my favorite new banana bread pan :).