This is the Best Ever Gluten Free Banana Bread recipe with a super moist and soft texture and tons of sweet banana flavor. You’ll never need another recipe! Easy to make in under an hour and no mixer needed.
So the past few weeks have been all about cookies. But back to our normal baking routine, I wanted to make a classic banana bread but with a unique spin, something interesting and out-of-the-box. 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. This recipe is EVERYTHING you can ever want banana bread to be and more. It’s soft, moist, chewy and loaded with flavor. The texture and flavor are out of this world. I promise you’ll never look for another gluten free recipe after this!
If you enjoyed this gluten free banana bread, check our my gluten free banana muffins and gluten free carrot cake next!
What You Will Need ❤️
Heres what you will need to make this delicious gluten free banana bread.
Flour: 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 this all purpose flour.
Bananas: When baking with bananas always go for ripe bananas because the sugar content in them is more concentrated they are ripe.
Butter: Use the best quality butter you can. Replace with shortening or avocado oil for dairy free.
Sugar: Granulated sugar works perfectly but can also be replaced with light brown sugar if desired. I only used 1/2 a cup of sugar because the bananas are naturally sweet.
Optional Mix-Ins
This gluten-free banana bread is such a great base recipe. Sometimes I like to add in some chocolate chips to jazz things! You can add in different mix-ins to make or enjoy it as is. You can add 1/2 cup of the following:
- Chocolate chips or chopped chocolate
- Chopped walnuts or pecans
- Blueberries, strawberries or chopped pineapple
- brown sugar and cinnamon swirl
- Coconut flakes
Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
Bob’s Red Mill has created a special 1-to-1 blend of gluten free flours, starches and xanthan gum, making it easy to transform traditional cookies, cakes, brownies, muffins and pancakes into gluten free treats.
How to Make Gluten Free Banana Bread
Preheat oven to 350 degrees and lightly grease a 9×5 inch loaf pan. 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. Add in the dry mixture along with your favorite add ins.
Gently stir until just combined then pour batter into your 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 before slicing! Serve warm and enjoy.
Helpful Tip
If your bananas are not yet brown or soft then you can place them in a 300F degree oven for 20 minutes or until dark brown. I swear this method will produce the ripest bananas that are perfect for banana bread.
Frequently Asked Questions
How to Make Baked Goods Gluten-Free?
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!
Can I make this gluten-free banana bread dairy-free?
Yes, use dairy-free milk and shortening or oil (dairy free) to replace the butter!
How do you know when Banana Bread is done baking?
Bake your banana bread until an instant-read thermometer inserted into the center registers an internal temperature of about 200°F. This is the easiest and best way to ensure your bread is perfectly cooked through.
Gluten Free Banana Bread Muffins
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 cup chocolate chips, or favorite mix-in
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 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. Add the dry mixture to the wet mixture and stir until just combined. Gently fold in the chocolate chips or your favorite add-in if desired. 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!
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by Layla Atik // Photography by: Eat Love Eats
How to Store Banana Bread
Cover in an air tightly container or wrap in plastic wrap and store cooled Banana Bread at room temperature for 2-3 days. It tastes fabulous when it’s been chilled for a while or at room temperature.
How to Freeze Banana Bread
To freeze, tightly wrap the completely cooled loaf or slices in plastic wrap, then place in a ziptop bag. Store in the freezer for up to 4 months. Thaw in the refrigerator overnight or at room temperature or microwave until warmed through.
