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.
Used another brand of GF all purpose flour otherwise made as written. We loved it! Very moist. Making again very soon.
I added walnuts as well. I also replaced butter with coconut oil and reduced the sugar, I used raw sugar and added about 1/8 brown sugar. I’m waiting for it to bake, I will report back later! 😉
Oh my gosh, this bread is delicious and so moist!
I added walnuts and it turned out fabulous! My kids like smaller loaves or cupcakes which makes them cook faster! Great recipe. Thanks
I just made this recipe and it is delicious. I added 1tps of cinnamon and walnuts to the recipe, made my apartment smell like a bakery!
1tsp cinnamon
If I use 3 bananas, do I need to adjust the floor or any other ingredient?
3 bananas should be fine as long as they’re not too big.
This recipe was really good, but the image to the nutritional info is broken. Is there any chance you can edit that or re-post in the comments for those counting calories?
This recipe begs to be made as written! The ratios look good and the comments even better! But I didn’t have the flour blend you used, only the Pillsbury GF one so I made several changes while I was doing an alteration anyway… I used one cup of ground GF oats (Trader Joe’s are safe) and 1 cup of the Pillsbury GF blend (it has xanthan gum). I added a little bit of cinnamon & nutmeg (tis the season!) and I added 1/4 cup of mini chocolate chips – just enough so that my picky sons would try it. I made them as muffins and they were fully baked in 20 minutes at 350 degrees. (Less waiting, too!)
Delicious!! I know your recipe is likely flawless but for anyone wondering, some oat flour or ground oats can be used in place of some of the flour blend. I was afraid my leavening would be off since the oats don’t contain xanthan gum so that was half the amount but it rose just fine as muffins in a dark, non-stick muffin/cupcake pan. Both my boys call this a “keeper”! (Next time I have the Bob’s flour I’ll try this as written)
It was absolutely amazing!! I really can’t even believe how good it tasted. I can’t wait to make it again!
made one a few ago, changed the sugar to honey, turned beautiful, made it last night again, and it caved, upset me quite a bit, but i thought i would make another one, it caved and fell apart, what did i do wrong? 🙁
I’m not sure went wrong the 2nd time. Did you change the recipe the second time?
Made it twice now. First time it was pretty good. Second time used riper bananas and added 1/2 cup peanut butter chips along with 1/2 cup chocolate chips. Results were amazing. Served with peanut butter swirl ice cream on top for a delicious dessert.
I thought this was amazing! I used “cup4cup” wholesome flour and added a little less sugar, didnt have milk so skipped that step. Turned out perfect!
Can almond milk be used in lieu of regular milk? Thanks.
Yes, you can use almond milk.
This turned out beautifly and tastes great. How well does this freeze…so I can maIe lots for later
I haven’t tried freezing the bread, Leanne but others have said it freezes well if wrapped tightly.
I used coconut flour instead. The batter was more like dough. It’s currently baking so hopefully it turns out ok.
Please let us know how it turned out with the coconut flour!
I made it and it was the best recipe ever I’ve tried others and they were horrible,my husband hates gluten free and he actually loved it. Surprise. I put in cranberries and walnuts yum. Thank you
OMG. Best recipe ever! It looked just like the picture and tasted heavenly. I followed the recipe to a T. Thank you for posting it.
Okay this might be a silly question but I’m going to ask anyways…would it be the same baking time if I did muffins instead of loafs? If not what would you recommend?
These were delicious. I made muffins instead of a loaf and it took about 25 minutes for them to be fluffy and golden.
This tasted like a bomb! Drink with a glass of water! Serve with whipped creme and berries! Couldn’t even tell it was GF! Just don’t eat too much at once, like I did, or you will get a stomach ache! 🙂
Will it still taste the same without vanilla
Don’t know.
I have a loaf in the oven right now. I had the all purpose instead of the one to one, no xanthan so will see how it turns out. Do you recommend sifting the flour?
Hi! I was wondering if i could substitute the gluten free flour for rice flour. Would it taste around the same? And would it stil be as moist?
I had some all purpose gluten-free flour + 4 extremely ripe bananas that i had to use and so I found this recipe. I’m not gluten intolerant but I have a neighbor who is so I often take her into consideration when I bake. Anyway, the loaf was great!!!!! I too ran into some issues with the center not baking thoroughly…but with some minor adjustments, I was able to get it baked without burning. Thank you for sharing……this will be on my holiday bake list this year 😉
I replaced the sugar for half agave and half maple syrup, the butter for coconut oil and craisins for chocolate chips. Baked them into mini muffins and they turned out great… So soft and light. You cant tell its gluten free. Well done
Yum! This was really good. I didn’t add chocolate chips and it was still delicious. Only change was to add half a teaspoon of apple cider vinegar. Oh I also made muffins instead of a loaf. Light and fluffy, love it.
Just a note for anyone who complained about the bread being overly wet in the middle. I had this issue over and over again no matter what recipe I used. It turns out my oven runs too hot so while the outside was more then done for the specified time, it acted as a ‘shield’ almost, preventing the centre from cooking properly and moisture evaporating. I lowered the temp by 10 degrees and now have perfect loaves. Invest in an oven thermometer to see if you’re encountering a similar issue.
oh good idea, thanks!
Wow this has been happening to me too! Thanks for the tip!
I did not have 5 ripe bananas, (I only had 3) so used a small container of banana creme yogurt to make up the difference. It turned out very moist and yummy. Will do it again.
Can you make this into muffins instead? If so, does the recipe stay the same?
I just made them into muffins (my loaf pan has mysteriously disappeared) and it worked quite well. I already had the batch made up exactly as written before I realized I didn’t have the pan, but I cut the bake time to 20 to 25 min (I think I pulled them at about 23 min). Still has the texture of a bread so a bit thicker than a regular muffin, but overall I like them. Hope that helps.
Oh my goodness. We love love love this bread!! I use Pamela’s gluten free all purpose bread (we just aren’t fans of Bob’s… Sorry Bob). I have used M & Ms (red and green for Christmas) when we didn’t have chocolate chips, and it’s still amazing!. Thank you so much for sharing this recipe.
Also, today I made this as muffins. It made 22 muffins and baked at 350 for 20 minutes. Delicious.
**Pamela’s gluten free all purpose flour
I just got done making the banana chocolate chip bread using gluten free almond flour along with brown sugar and oil instead of butter and white sugar . It turned out fabulously delicious ????. Thank You for the recipe and I will make this again when I have out of town company in August and October.
Love this recipe! And I will be making it again!
I made this recipe dairy free using Earth Balance dairy free, soy free butter, Silk chocolate almond milk and Enjoy life chocolate chips and it turned out WONDERFUL! I’m so pleased!
You must have used some really small bananas if this recipe worked as written. I used 4 ½ bananas and it looked like an excessive amount of batter for the pan, but I thought it might not rise much. Inevitably, there was minor overflow from the 9×5 about 35 minutes in. wish landed on the element and made plenty smoke. 75 minutes at 350° and it was still soupy. Finally took it it out after 2½ hours as it seemed to have set up, center slices didn’t quite get done. The top crusted and became a tasty, crunchy cookie. It tastes amazing otherwise! A revision stating grams or cups of mashed banana instead of number of bananas would probably turn this good recipe into a great recipe.
Sorry the recipe didn’t work out got you, Ben. I went ahead and added the banana measurement in cups. It’s 1 1/2 cups.
Thanks for the update! My 4½ bananas mashed up into a bit over 2¼ cups, so I’ll try it again soon with the right amount of mashed bananas. I ended up baking the middle third some more. It was still plenty moist after another hour at 250, but didn’t hold together well with all the excess. Thanks again!
Please update me if you try again with the measured bananas!
I’m not sure where you went wrong, Ashley. Maybe your bananas were very large or something else went wrong. I’ve never had to bake it more than the an hour. Please give the recipe another try with just 3-4 bananas and see how it turns out for you!
I only had to cook for 35 minutes st 165 fan forced oven. ????
The skewer came out clean. But then the loaf caved and not cooked in the middle. ????????
Great recipe for gluten free 55 minutes on electric oven will try same recipe non gluten very moist.
Thank you
WOW! This was AHmazing! This was my first attempt at baking gluten free, so I was skeptical, but this recipe did not disappoint! I made some slight changes. I used four not very ripe bananas, 1 teaspoon of arrowroot, 1/4 cup of maple syrup. The texture was amazing and the sweetness was perfect. I toppedwith chopped walnuts and chia seeds. So good!! Thanks for sharing.
wow very moist, delicious! makebtje exact receipe and bakes for 50 minutes, perfect! best gluten free banana bread hands down, cuz ive tried them all, lol. after intook the first bite i said oh no, did i ise gluten free flour or just regular flour( i was thinking of juat using regular flour and me just not eating any and just make for the fsmily cuz i could never find a really good gluten free receipe) it didnt even taste like gluten free , i am amazed at this and i will always use this one, i used 4 bananas
5 stars
Same here, it turned out great but I had to cook it way longer than it said. I used flax egg so I thought that was the reason but maybe not.
Very good! It was so moist that I couldn’t even tell is was gluten free! I added about a cup of oats to the recipe to thicken it up a bit, put the mix into muffin tins, and cooked for 35 minutes. I’ll add a bit of cinnamon next time to add a tad more flavor. I’m very happy with how these turned out!
I made this vegan by using soy milk, egg replacer and vegan butter, switched the choc chips for chopped walnuts and added a little cinnamon and nutmeg and it turned out amazing! I baked mine for 40 minutes and it was perfect 🙂
*60 minutes not 40 lol
Hi, this is my first attempt at Gluten Free baking; I used the Gluten Free all purpose baking flour by Bob’s Red Mill. It turned out so good that I am making another batch. I am now noticing that it states you should add Xanthan Gum to recipes. I assumed my flour was the same as what was used in your recipe. Does your flour have this Xanthan Gum in the ingredients? Mine still turned out great without it. Also, my cooking time was 35 minutes. Convention oven, baking mode. From Canada.
Thanks again for the wonderful recipe; I will try it with dates instead of chocolate chips.
I’m glad your bread turned out great, Debra. Nope, you do not need to add Xanthan gum to this recipe if you are using the Bob’s GF flour!
Gluten Free All Purpose Baking Flour does require the addition of Xanthan Gum, but the Gluten Free 1-to-1 Baking Flour does not; they are two different blends. Gluten Free 1-to-1 already has Xanthan Gum in the mix while the Gluten Free All Purpose does not include it as an ingredient.