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.
My go to – but substituting pecans and walnuts for chocolate chips and I’m using KAF One-to-One GF Flour. Can’t go wrong! Everyone loves this recipe.
We made this using Cup for Cup gluten-free flour blend, minus the chocolate chips. Delicious and very moist! Nice rise on the bread too.
I’m not a baker but I tried this recipe and this banana bread is absolutely delicious. Never knew gluten free can be so moist and tasty. Thank you very much!!
can you use coconut mulk instead of regular milk?
Yes, that is fine.
Can I substitute gf flour for coconut flour?
You would need to use 1/4th the amount.
I just peeked into my oven and the bread looks beautiful! I can’t wait to try it! Thank you for this recipe!
enjoy! 🙂
Can I use Whole Wheat Flour instead of GF?
I would use half whole wheat and half white as whole wheat is too dense.
Oh man, this banana bread is so awesome. The best Ive ever had. Thank you so much!!
Enjoy 🙂
What would you recommend for turning this recipe into muffins for the baking temp and time?
This is the muffin version! https://gimmedelicious.com/moist-gluten-free-banana-muffins
Hello. Can cup4 cup flour be substituted for the Bob’s Red Mill flour? Thank you!
Yes, it works!
This banana bread is the best!! Do I change anything in the recipe to make this as muffins?
Delicious and very moist! I used Cup4Cup flour. It raised very well and taste like it was made with regular flour. 1st time using Cup4Cup and very pleased.
Excellent!!! Family loved it and they are not gluten free…
I made this recipe yesterday and I could eat the whole thing by myself. It is so moist and delicious!
I used Soy milk instead of regular milk and Agave syrup instead of sugar and it turned out SO SO SO soft and tasty. I will be making this recipe more often, it was super easy.
Wonderful recipe! It’s delicious and very, very easy to make. I had my loaf in the oven for a little over an hour to make sure the middle was fully set. Followed the recipe exactly and it came out perfect! 10/10 recommend.
Best banana bread ever!! Didn’t change anything except I used Cup 4 Cup flour, expensive but well worth it. The banana bread was delicious and moist. Looked like it came from a bakery.
I have made them in muffin form the last 3 times and they are amazing. By trial and error if you are making as muffins cook for 30 mins.
Do you have other gluten free recipes posted somewhere, I would be interested in a chocolate chocolate chip muffin or other flavors, my husband is allergic to Banana’s.
Have made this a number of times and it has always been delicious. I make the following modifications: I use oat milk, margarine or dairy free butter, dates instead of chocolate and has always been excellent. Gets eaten up way too quickly.
Delicious! Used 1/4 cup Stevia instead of the sugar, and raspberries instead of the chocolate chips. Will definitely make this again! Many Thanks!!
Is there an egg free version of this banana bread?
Has anyone tried an egg replacer or flax egg?
I’ve subbed the egg for unsweetened apple sauce and it’s always worked great for banana bread!
Made this twice in the last week for banana bread-loving family and heard it was the best banana bread they have ever had with or without gluten. I used Pamela’s gluten free pancake and baking mix: Brown Rice Flour, White Rice Flour, Cultured Buttermilk, Natural Almond Meal, Tapioca Starch, Sweet Rice Flour, Potato Starch, Grainless & Aluminum Free Baking Powder, Baking Soda, Sea Salt, Xanthan Gum
Because it contains baking soda and baking powder I adjusted but didn’t eliminate these. I substituted fresh lemon juice for the vanilla, added 1/2 teaspoon of cinnamon and 1/8 teaspoon cardamom, and substituted oat milk for milk. I substituted Earth Balance for butter for the second loaf to decrease dairy and it was in the house. I measured a cup and a half of to be accurate. Both times the bread was delicious, fluffy, moist and not at all soggy. I baked it at 325 F for 55-60 minutes in a glass loaf pan.
I made it in a cupcake tin and it made 12 muffins, they were amazing. I baked them for 50 minutes, next time I might try 40 – 45 minutes.
It seems like I typically have only 2 ripe bananas so I halved the proportions and baked in a smaller loaf pan and this was a big hit. It is now my go-to so I don’t waste those last couple of bananas!
Just made this banana bread, I’m from England so haven’t got Bob’s red mill flour just used Doves farm gluten free plain flour, Also didn’t have loaf tin just used a square tin 🙂 came out lovely will be using this recipe again.
Will scroll through your other gluten free recipes thank you.
Excellent recipe. I used coconut oil instead of butter and it was a delicious flavor combo. It turned out very moist and disappeared rapidly!!!
I rated this recipe 5 starts because it sounds amazing. I have a ton of GF baking experience, and I know this will work! However, I’m leaving this comment to see if anyone knows how to modify the sugar it calls for with monk fruit or date syrup, or a combination of both. Due to heath issues I am facing it’s a must that I cut back on processed sugar, especially cane based. Thanks for any feedback!
Has anyone made this without eggs? Every time I try making banana bread I use applesauce in place of eggs and it doesn’t rise well and is very dense. Any tips?
Hi Kendra. I bought the Bob Mills powdered dairy free egg replacement. This is my first time ever making gluten free Banana bread. I’m trying this recipe today, with a few additions, so I will let you know how it comes out.
I used 1/4 cup of Stevia and the bread was great!
We make this recipe at least twice a month. It is ALWAYS gone within a few days. It is the perfect snack for my kids, and I love it for an afternoon treat at work. I make it into muffins for easier snacking. It yields about 15 each time.
Love it just the way the recipe was written !
I have only white rice flour on hand can i use this?
I haven’t tested it with that flour so I can’t say, sorry!
The rice flour will be dry and crumbly. Try adding a couple of Tbs of sour cream or Greek yogurt to help combat this.
Can I make this with the Bob’s milk all purpose gluten free baking flour? what modifications will I have to make?
Yes, that should work just fine as is!