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.
Perfect gf recipe. Impressive!
My daughter Loves Banana bread and this was my first attempt at baking GF after her celiac diagnosis. And all I can say is WOW! This is a super moist tasty recipe I substituted for oat milk & used Trader Joe’s 1-1 gf flour with coconut palm sugar – I divided the batter into 4 mini loaf pans added chocolate chips to 2 pans, blueberries to another and left one plain. She loved it! 😊
How long do you cook the mini loaves?
Tried to cut this recipe in half since I only had 2 bananas and its super wet, not breadlike really. Bummed
I used semi sweet chocolate chunks and walnuts. Sprinkled cinnamon and pink sea salt on top .. so delicious! What is the best way to store ?
Hi, your total time should be 65 minutes. But yes it tastes great, real moist. Loving it. Thank you
This cake was incredible! Thank you for this great recipe 🙂
The absolute best gluten free banana bread recipe. I used Pamelas Pancake and Baking Mix because it was what I had on hand. Delicious!
Okay, this is my new favorite banana bread recipe. Made mine dairy, soy, and egg yolk free as well due to my own personal sensitivities, used almond milk, soy-free margarine, and Egg Beaters eggs and it still came out super moist and so flavorful. Fantastic.
We subbed coconut oil for the butter and Coconut/Almond coffee creamer for the milk. We also added walnuts. It was delicious. Thank you for posting.
Question about storage – it’s just 2 of us so it takes us a while to get through a loaf – should I slice and freeze slices?
Yes, you should definitely slice and freeze it. You don’t even need to slice it. Just put half the loaf in the freezer and take out and thaw in the refrigerator overnight. It’s a sturdy bread/cake and by far my favorite gf recipe.
I just made this dairy free, substituting with oat milk and coconut oil and it came out great!
Hi! For the banana 4-5 bananas or 1 1/2 cup, what would the weight measurements be? Thank you!
I make this bread weekly to bring joy to my teenage daughter beset with food sensitivities. I swap the eggs for flax eggs, coconut sugar instead of cane, oat milk instead of regular and gluten free flour. It is fantastic even with all those changes. I now claim 1/2 of the loaf as my own and always wish I had more.
Can almond flour be used instead of gluten free flour?
I love this recipe. I use 1 & 1/2 cup almond flour with 1/2 cup of Coconut flour to make up the 2 cups. I also use Monkfruit for the sugar and Choc Zero chocolate chips and some walnuts to make this bread. ABSOLUTELY DIVINE. Sugar Free, Gluten Free, Goodness.
Ia it possible to substitute coconut oil and how much, instead of butter
Hi there,
A friend made this for me recently, and it was absolutely delicious. She sent me the recipe, and I was wondering if a sugar substitute could be used, as I try to avoid sugar as much as possible. Has anyone tried this? Thanks!
Can this be made in bread machine?
I don’t have loaf pan, could I use 8″x8″ glass baking dish? If so, what do you think baking time would be?
You can use an 8×8 pan but you would need to keep an eye on the bake time as it would be around 30 minutes.
I have been making this gluten free banana bread for almost 5 years! It’s a winner for sure! It took me all this time to post a review, but I definitely wanted to give it a 5 star rating! I make it exactly as the recipe shows and it always comes out amazing. I am on the only gluten free person in the house, but my boys 12 & 16 gobble it up too! You can’t tell that it’s gluten free at all. Sometimes I just sprinkle walnuts on the top of one side and chocolate chips on the other top half (for the boys). Always delicious with cream cheese. Thanks so much for sharing this recipe!! Love it! Always come back to it!
Absolutely delicious! Very simple to make end it tasted just like my mom’s original banana bread which I have missed terribly since I was diagnosed with celiac disease