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.
I thought this recipe was great! I did make a few changes. I added 4 TBL of buttermilk powder and 1/4 cup of sour cream. Then I used 2 large ripe bananas and 1 apple (which I shredded). It was moist and had the most wonderful flavor. I will definitely be making this again!
Has anyone made it into muffins?
Great recipe! I made this with various of my own flour mixes and omitted the sugar and the milk. It was still very good!
I used light brown sugar instead of white sugar, doubled the vanilla (think I’ll add cinnamon next time) and used three large bananas. I baked it for one hour and 10 minutes – it was still mushy in the middle at one hour. Great taste and nice consistency. Oh, and I omitted the chocolate chips and used 3/4 cup of walnuts instead. Chocolate chips in banana bread does not appeal to me.
Loved the recipe! Super moist and yummy. I omitted the milk and it was still delicious. Used coconut oil instead of butter. Made it for my son who can’t eat gluten and he loved it! Thanks for the detailed recipe and pictures.
Haven’t made this yet. But what does “cream” mean. Can I use a hand mixer?
Yes you can use a hand mixer or whisk by hand.
Delicious recipe! Turned out moist and fluffy. Used 3 ripe bananas instead of 4.
Not to good. I substituted coconut oil for butter and sugar for monk fruit sugar and walnuts instead of chocolate chips. Needs more sugar!
Has anybody used domata flour., that’s what what I used and was fine but maybe too moist.
I used domata flour and was fine but thought a little heavy. Has anybody used domata flour.
I use domata flour., has anybody used it before., you can use this flour like bobs red mill flour. I haven’t made the banana bread yet but been looking for one so please let me know asap., thanks.
Ada
Tried this tonight and just wanted to say how delicious it is. I have IBS and so a very sensitive stomach and I’ve tried other recipes that either call for almond flour (which upsets my stomach) or turn out really dry. But this one came out moist and delicious and perfect. I did modify the recipe a bit (to suit my stomach). I substituted 1 cup of the Bob’s Red Mill with gluten free oat flour, used margarine instead of butter, used 1/4 cup granulated sugar and 1/4 cup brown sugar, and used egg whites (cause I can’t eat yokes) and it still came out moist. This is now my favorite banana bread recipe. 🙂
Too much butter. I’ll do half next time and probably omit the sugar. I substituted eggs with Greek yogurt. Besides butter, it was Excellent!
Delicious, I have replaced the eggs with 25 grams of chickpea flour and 4 tbsp of water, worked perfectly. Thank you very much for the recipe
I just made this today without the chocolate chips and added chopped up pecans and it was sooo good that i ate 3 slices.
I tried this recipe and it turned out wonderful! I added craisins in addition to the chocolate chips. YUM!!!!
I wonder if I can use coconut flour which is gluten free to make this banana bread?
My best friend loves banana bread, but has recently developed a gluten allergy, so happy to have found this recipe so I can still make one of her favorite treats
I just made this, thank you for the simple recipe! I used erikas all purpose flower, just FYI. Mine my out a little too moist but still good….. I think I may have used too much banana. Is there a cup reference as to how much? It’s a little vague
I forgot I don’t drink Milk and I substituted it with Silk coconut Milk! Perfect
LOVED IT! I did not have enough sugar and it was still fantastic.
Was recommended this recipe by a friend. My husband is celiac and I am always looking fro gluten-free cake recipes. This one is one of the best and easiest to make I have ever tried. I used Bob’s Red Mill All Purpose Gluten-Free Baking Flour which is probably the same one as the recipe calls for under a different title. Definitely a winner. Works with 3 large bananas, if you don’t have more ripe ones around. You cannot tell it is gluten-free. Thanks!
I made some gluten free banana bread using the Bob’s Red Mill flour that you used as a substitute for my usual go-to recipe using wheat flours. Additionally, I added some guar gum to the mix.
I baked for about 45 minutes and the banana bread did not come out good. It had almost a mochi-like or rice cake consistency that was really chewy. The texture was not pleasing at all (nothing near bread).
Do you have any idea why that happened? Thanks!
-First-time gluten free baker trying to learn how to make this work
It could be because you added the additional guar gum. The Bob’s Red Mill gluten free flour does not need anything additional added to it. Please try the recipe again without the guar gum and I’m sure it will be much better!
Oh my gosh I almost cried when I tried a piece of this bread. I made it the other night and added cranberries instead of chocolate chips. It was SO MOIST!! I haven’t had banana bread in almost 2 years since I have Celiac and baked goods are always dry. My family who does not have Celiac sucked the loaf down so I made a few more loaves and froze them and made muffins out of the batter too for breakfasts. I just stocked up on more bananas so I can make some mini loaves for Valentine’s Day yummies! Thank you thank you thank you!!!
Thank you for leaving a review! I’m glad you enjoyed it 🙂
When I was looking for a Gluten free banana bread which was also healthy I came across this, I added unsweetened applesauce, cinnamon chips and sliced almonds for a healthier option than chocolate chips. I am awaiting the results, just put in oven I will keep you posted
Did u use apple sauce instead of butter or in addition to?
Followed the recipe directed, received rave reviews at work for a co-worker who can’t eat gluten. Thank you so much for making our day!!
I had some ripe bananas so I googled Banana Cake and this recipe came up! It was such an easy recipe to follow and it certainly is a great delicious treat for the family!
Great recipe. I substituted the butter with coconut oil. I also added half cup of ground flax seed to make it a little heartier for my self and cinnamon. I didnt use chocolate so on top i grated fresh ginger and sprinkled brown sugar for the crust. How big is a thick slice for your recipe to get an idea for nutrition and calories
Any tips on substituting pure maple syrup in place of sugar? Excited to try this recipe!
I haven’t tried honey in this exact bread but I would replace the sugar with 1/2 cup maple syrup.
Can frozen bananas be used?
Yes you can! Thaw the bananas by leaving on the counter or dipping the bag in warm water then mash for the bread.
I’ve been making banana bread for 20 years, and when my daughter had to go gluten free we were trying and trying to find a gf recipe that was comparable to our original recipe. This recipe takes the cake! She loves it and says it tastes just like normal banana bread! Thank you so much for a great recipe, gf baking can be so tough!!
Can I use something other than butter I’m trying to make this for my mom’s birthday she can’t have dairy thank you☺
Earth Balance butter. They have several types, I use the dairy and soy free version.
Made this recipe for my boyfriend’s mother who is celiac. She loved it! Said she couldn’t even tell it was gluten free and she normally has a hard time eating gluten free baked goods as they always taste a bit off.
So thank you for the recipe. I will be making another loaf for her in the near future as I still have some of the flour left over and bananas in my freezer.
About how many cups did your 4 – 5 bananas yield? I’ve got some frozen banana’s in the freezer waiting to be used but they’re rather large. A guess would be appreciated!
Excellent recipe!!! My daughter is allergic to dairy and wheat, so I used soy milk and earth balance dairy free margarine. 4 bananas (as that’s what I had on-hand). I did muffins and got 18 muffins, baked at 350 for 24 minutes! It’s also tricky (and expensive!!) to find milk free chocolate chips, so I chopped-up a couple of 56% cacao Baker’s semi-sweet baking chocolate bar. I kind of like the irregular bits of chocolate! Such a great recipe! Thank you!!
Target has them. They are called Enjoy Life mini chips. They are so delicious too
I’ve been making this banana bread recipe for almost a year now! We’re based in Melbourne Australia so there’s only one supplier of Bob’s flour range and it’s incredibly expensive, so we use macro GF flour which is tapi/rice blend and does have xanthm gum included and it works fine. I’ve also tried 1 cup of GF flour, almost 1 cup almond meal and 1 tablespoon of potato or corn flour. We don’t use chocolate and instead have used blueberries or cranberries – this is by and far the best moist recipe and is so flexible with what you add – never seems to fail and everybody lives it, it also lasts if you can somehow save some for the next few days.
YUM! Thanks for the tips on the gluten free flour. I’m sure people who live in Australia and Europe will find these tips useful!
Wow that sure is a lot of Calories and carbs for what’s supposed to be a healthy alternative!
who says it’s supposed to be healthy? It’s a treat! The ‘alternative’ is for people who can’t eat gluten.
Hello,
I just made this recipe and it is AMAZING! The best gluten free banana bread I have ever made. I didn’t have the Bob’s Red Mill gluten free flour but my own one to one gluten free flour blend which has the exact same ingredients as Bob’s ( but not sure of their ratios to mine) Anyway, I ended up using almond milk instead and used Enjoy Life mini chocolate chips. We have eaten half the loaf in 2 hours! Thanks so much for posting this recipe.
I did the same thing used vegan butter, almond milk and enjoy life chocolate chips since I’m lucky enough to be allergic to gluten and dairy lol it was super delicious!!!
I live in the uk and can’t get hold of this flour, as an alternative should I used normal GF flour or self rising GF flour?