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.
Thank you! I made this with 3 bananas, 1/4 cup of sugar and added my own ginger n spice simple syrup. It was excellent texture and moistness.
Wow! This was so delicious! My kids think I’m an amazing baker all of a sudden! 🤣
Haha that’s great!
I found that 3 bananas baked at 325 degrees was perfect. Otherwise it turned out mushy inside and kind of burnt on the out.
This is a great recipe very moist and yummy.I used 4 medium bananas and 1/4 cup of sour cream, also I divided the bather into 2 pan one with chocolate chips and one with chopped pecans and it was great
Wonderful recipe. I added raisins and cinnamon and it turned out super moist and delicious.
I chose this recipe because it used the same flour I had on hand, so there wasn’t going to be any differences because the flour was different. I used 1/2 cup chocolate chips and 1/2 cup chopped pecans. The banana bread looks just like the picture. We have truly enjoyed this bread and will use this recipe again.
This is the best,, lovely and moist banana bread I have ever had ….and its gluten free. I’ll definitely be making this again.
This is the exact same recipe as from the Bob’s Red Mill website. Even the main picture and the title is the same..
Was this recipe developed for them or in conjunction with the company?
Hmmm – this seems like Bob’s Red Mill recipe… you sure you aren’t being paid by them to do this blog post? Aren’t you supposed to say if you are being paid by them?
Yes, this is a sponsored post and it is noted below the recipe 🙂
Yes, this recipe was developed for them by myself 🙂
Great recipe! Very moist. I have found that baked recipes work best when the flour is weighed. 1 cup flour weighs 120 grams, so for this recipe the flour content should weigh 240 grams. I also measured the bananas as directed. Came out perfectly done in the middle at about 48 minutes, moist and delicious! Thanks for a keeper!
After reading the mostly positive results here in ‘Comments’, I made this today and it turned out delicious. For those who found the recipe would not set up in the middle, perhaps the amount of banana mash was not measured to 1 1/2 cup. I only used 3 bananas and they measured 1 1/2 cups because they were large. I think this is very important and maybe if the recipe had that measurement listed first with a comment of 3-5 bananas depending on size, this might be more clear. I also found that I had to stir quite a bit to incorporate all of the dry into the wet. I kept finding pockets of dry in the center of the batter.
I made only a few modifications and here they are:
1/2 cup of coconut oil instead of butter
1/2 cup mini chocolate chips
1/2 cup chopped walnuts
Mine took 60 minutes to fully cook. Cooled for 15 and it turned perfectly out of the loaf pan.
This is a keeper recipe that I will definitely use for Banana Bread in the future!
Thanks for the recipe!
Instead of 2 cups of bobs 1 to 1, I made it with 1 cup of almond flour instead. Also, subbed butter with olive oil. Came out awesome!!
The 1 cup of almond flour instead of 2 cups of Bob’s was a disaster substitute. Needs at least 2 cups, if not more. Collapsed in the middle and when it did cook through was completely soggy.
Yum! I am gluten intolerant and was looking for a great banana bread recipe that I did not have to create on my own. This one is just right. I made one with chocolate chips and one with walnuts and both were so moist and yummy.
I added and extra 1/2 cup of banana to make 2 cups total of bananaf for each loaf because I wanted more banana flavor.
Thank you!
Hands down the best banana bread I’ve ever made, gluten-free or not! I followed the recipe exactly except for the baking time- it was still wet in the middle after 50 minutes so I ended up adding 15-20 minutes. The top turned a little crunchy (without tasting burnt) which my guests and I actually liked. No one could believe that this was gluten free. Thank you!
maybe it’s because i couldn’t find Bob’s Red Mill 1-to-1 in my country but this recipe didn’t turn out that well for me unfortunately 🙁 I chose it because it had such good reviews but the flour quantity seemed way too much and the finished bread is dense dry and crumbly. still tastes pretty good (although not very banana-y??) wish i knew what i did wrong!
also, once i had put it in the oven i realised there was no cinnamon or nutmeg or anything in the recipe, which seems a shame! i will add some next time
Sorry to hear that. What flour did you use?
This is my base recipe for banana bread. I use dark chocolate discs and 1/2 cups each of brown sugar and Splenda and do it all in one bowl. It is always better than the ‘regular’ bread I make for the rest of the family.
Agreed! Thanks for the feedback 🙂
Hi! Can you use this recipe to make muffins? I just moved and don’t have a loaf pan yet.
yes, you can! I have the muffin version here: https://gimmedelicious.com/moist-gluten-free-banana-muffins/
It was way too wet and the center didn’t cook before the outside started browning too much.
I’ve never had that complaint before. Maybe your oven runs hotter than usual. Next time, I suggest lowering the oven temperature by 25F.
I had the same problem. I had substituted 1 cup of blue berries for the chocolate chips also added chopped walnuts. The loaf may have been too thick in the middle. If I had split it up into two pans it may have worked. I have tried other gluten free banana bread which use 3 cups of flour and makes 2 loves and those always have worked in my oven.
I have made this recipe countless times and it comes out great every single time. It is my go-to. This last time I used Watkins baking vanilla which really took it up a notch. It is super yummy without the chocolate chips too. Yum. Thank you!
Thanks for taking the time to leave a review!
I’ve been making this banana bread for years for my gluten-free fiancée and it blows her away every time! I’ve never used the chocolate chips in it, but I’m sure that’d be great too. We just never have them on hand!
I made (a dairy-free and cane-sugar-free version of) this and my family and I were very happy with it! These substitutions worked well for me:
Instead of milk, I used unsweetened almond’/coconut blend milk with a splash of vinegar (this mimics buttermilk). used oil (half veggie, half coconut) instead of butter.
Instead of 1/2 cup sugar, I used about 1/8c. agave nectar with the liquid ingredients. Still tasted sweet but not super sweet.
Mixed in some white rice flour along with Bob’s Red Mill 1-to-1 to make it less gummy. (1 1/4 cups 1-to-1 + 3/4c rice flour)
I also made it another time with just 1-to-1 flour and that was good too, although I preferred it with some rice flour in the mix.
Thanks for the detailed feedback, Charlotte!
I struggle to find really good banana bread recipes that work well with the gluten free flour I have access to (I’m an expat in France and their GF flour selection is a bit behind the times) but this recipe worked PERFECTLY using the blend I found. It was the perfect texture and super moist. Thank you!!
Thank you for taking the time to leave a review!
If my gluten free flour does not contain xantham gum, should I add it to the recipe? If so how much would you recommend? I’m new to gluten free baking, thank you for your time : )
Yes, I would add it. About 1/2 teaspoon should be enough.
This was incredible. I’ve tried a couple gluten free banana bread recipes mostly with oats and they never turned out. I substituted a 1/2 cup of the gluten free flour for oats and I used maple syrup instead of sugar (and no chocolate chips). Moist, full of flavor, huge hit.
So happy you hear your feedback!
Turned out great, followed exactly as the recipe states. Really liked it, did 1 cup of chocolate chips, not too banana tasting. Will do 1/2 cup next time.
It does tend to fall apart though, I guess I should expect that with gluten free bread ? Or any suggestions?
delicious! came out perfect.
Absolutely delicious. Moist, flavorful and almost impossible to not eat all of it in one sitting. I learned a long time ago to let my gluten free batters sit for 20 minutes or so for the flours to hydrate completely. I usually just let the batter sit and preheat the oven once the batter has been made. I thank you so much for this recipe.
We love this recipe, I have an 98 year old Aunt that has to do Gluten Free and she LOVED this recipe. However, she would rather not have the chocolate…I like the chocolate.
This comment made my day, Delia! I’m so happy your Aunt enjoyed the banana bread <3
Delicious, moist and couldn’t tell it was gluten free! We used a dove’s farm self-raising flour. Even my daughter and husband loved it despite not being banana fans!
Sadly, the middle never cooked. We kept putting it back in the oven for 5 minute intervals. Ended up being an extra 25 minutes and still didn’t cook. Couldn’t put it in any longer or the sides were going to burn. The sides that were nice and crisp tasted awesome, but the middle was mushy so not my favourite. With that said I have never made a gluten free banana bread and this was my first attempt. Next time I’ll have to add less banana and see if that helps.
How long does this keep? Thankyou
It should last 4 days on the counter and about 7 in the fridge.
Can you use Cup 4 Cup flour?
Yes, if you are doubling the recipe. Otherwise, the bread will be dry.
The recipe worked great for me. Thank you!
Do you use bob’s GF 1:1 flour or the GF all purpose flour? Thanks!!
I used the 1:1 flour! A photo of it is included in the post 🙂
It has become my official recipe!
Can I make this vegan somehow?
Replace the eggs with flax eggs and butter with coconut oil.
Banana bread has never been my favorite — until I tried this recipe! We like things less sweet so I used 1/8 cup sugar and 1/8 cup Swerve sugar substitute. Also I used 85% chocolate bars chopped up and added chopped walnuts. We had apple bananas (the short ones) from our yard, and I probably put in too many as I had to bake it a tad longer. It turned out so amazing. I made it for my husband (I’m on a diet); only problem was I couldn’t stop eating it!
This is now our Go-To banana bread recipe. It is so good and I never have to worry about whether it will turn out or not! Ive used different GF flours and they all work fine for me for this recipe.
I usually just google recipes and make them, without ever leaving a review. But this recipe deserves a 5 star review. I can’t tell you how many gluten free baking recipes I’ve tried and failed. But this, this was absolutely delicious. Thank you!
This was delish! I haven’t made a banana bread before & let me first start out by saying..huge hit! Added chopped nuts to this. So moist & delish! I will using this recipe as my go to!
So glad to hear! 🙂