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 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 :).
Yeah, this is a MISS for me; was more like an Irish Soda Bread. Flavor is just not there for me.
But the texture / moistness was there.
This was the 1st time I have ever made banana bread and it being gluten free too was awesome. It turned out the best I’ve ever had and the family loved it. They said it did not taste like any of the other gluten free things I have made
Love this recipe!!
Don’t know what i did wrong because the butter was almost dripping from the bread
omgosh! Unbleivably good!!! So moist! I used about 1 c coconut flour within the gluten free flour.. Made a double batch. added 1 tsp cinnamon. One with walknuts, one w/out! Hope they last til Chriatmas!!!
So so good. I used King Arthur’s 1:1 GF flour. I don’t even use Bob’s Red Mill anymore because of how many issues I’ve had baking with it recently. I wound up having to bake my loaf for about 65-70 mins instead. All I did was watch it in 5 min increments after the 50 min mark until my toothpick was clean. I absolutely love this recipe!
Just made this following the recipe exactly and it turned out perfectly!! Thank you for a great recipe
This is my go to banana bread recipe. Even my family members who are able to eat gluten love this recipe!! I do need to cook it for 60 minutes or it’s still a little too wet in the center. I also add chopped walnuts and cinnamon to this recipe just out of personal preference. I should also note that I use GF baking mix for this recipe in lieu of the flour/salt/baking soda/baking powder. It’s what I keep in the pantry vs the GF flour. It still works like a charm! I highly recommend this recipe and am so glad I found it! 10/10.
Can it be made just plain without the chocolate chips?
This is the best gluten free banana bread I’ve ever had