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.
My favorite gf banana bread recipe! I made it a few weeks ago and we devoured it. Then my best friend suggested I try making her favorite recipe. It was good, but nowhere as great as this recipe so tomorrow, I look forward to making this one again.
The flavor was just ok. Not very sweet and a bit bland for my liking. Good texture and moisture. I had to bake it for 65 minutes, but I think 350F was too high and caused the bottom of the cake to darken and slightly burn the chocolate. Perhaps lower temp and longer bake would have yielded a better result.
Replaced the sugar with 1/4 of honey… this was delicious!!!! I’ve made it again and again… so so yummy!!!!!
This was the first time I’ve ever made banana bread but my family said it was the best they’d ever tasted, and I have to agree.
We were short a couple of ingredients. We had three large bananas, not four.
Worse, we had no baking powder or baking soda.
What saved us was one cup of gluten free pancake mix, which had an unknown amount of baking powder already mixed in. So we used that, along with one cup of the regular gluten free flower.
Then we used there rest of the recipe pretty much straight, minus the milk, plus one extra egg, a full cup of the chocolate chip cookies, and extra ones on the top. Deelish!!!
I like using Bob’s Red Mill stuff. They’re consistent and celiac-friendly. I can’t bear to waste bananas and this was by far the easiest and best recipe I’ve found! Nom nom nom
I looked at the comments before deciding to go forth with using this recipe and I have to say there is a common theme I’m seeing amongst everyone taking a chance despite all the choices online. I am VERY happy with the outcome and this is someone who’s tried their hand at baking several times after not having much luck in the past. The “great-baker gene” did not get passed down from my mother, so I thought until last night after taking that chance. This beaut ended up coming out this wonderful golden brown which mimicked the picture above and I removed it from the oven. I compared AFTER the fact having not remembered how the author’s version of this recipe looked like and bubbled with excitement. Most banana bread I’ve had is a much darker brown throughout but I’m thinking the GF flour had an affect on that as well as other lighter color ingredients. I used a stick of plant butter which worked well though I did not have the proper sized pan, only one slightly smaller. I will say the amount of batter filled this one pan with about a half inch of room from the top so she came out pretty tall and still cooked throughout (instead of only on the outside and raw in the middle) which has been an issue for me in previous attempts. You could easily make two loaves out of this and freeze the other for a later date but by not doing so, it ended up looking like your traditional size banana bread given GF quick breads tend to be a bit smaller from what I’ve tried and seen. I monitored the baking consistently throughout and had to bake it about twenty to thirty minutes longer and on the bottom rack. I moved it to the top within what I thought were the last twenty minutes but realized it was cooking too quickly on top and not throughout. It gained that beautiful color by being on the lower rack almost the entire time. I’m so happy how confident I felt reading this recipe and giving it and try, would highly recommend, FIVE STARS truly and can’t wait to make it again. Thanks for giving me the confidence as a new baker to want to move forward with my journey.
I will never use another banana bread recipe again. You knocked all others out of the park with this one!! This got devoured by my kids in one day, and even my son who doesnt like sweets was loving it!
So happy you and your family enjoyed it, Jennie, <3
This is now our favorite recipe on gluten free banana bread. Been searching for a good one for some time. But its important to use the right flour blend when making it.
I have made this recipe it was delish sooooo moist I was wondering if I could substitute and use monk sugar and coconut flour instead????
Do not use coconut flour. It is very coarse. Try 1/2 cup almond flour plus 1 1/2 c GF flour.
Add blueberry instead of chocolate chips.
I use disposable loaf pans.
3 small = 1 lg pan
Nice to give individuals
gifts.
I’ve been baking GF for years.
Can substitute GF in most recipes.
This is delicious. I live and bake in my 35ft RV. No problem.
Even have my kitchen aid mixer
Has anyone used this recipe for muffins? If so, how did you alter the cooking time and would you recommend them?
I did today! It makes 24 muffins. I think it took about 25 minutes give or take for each tray.
I was just wondering about muffins since I live alone. I love to freeze baked goods since I don’t want to eat them all at once and muffins freeze so well. Thanks for letting us know you made muffins from it.
excellent recipe 🙂
Honestly… this recipe was so easy and it’s a hit in this house! I even substituted the sugar for half maple syrup an half honey and it’s amazing! I omitted the chocolate chips and my kids still love it! I’m buying bananas more and more frequently now just so I can make this!! Added walnuts in the last loaf too which was a winner! Thanks!
Follow recipe almost exactly, used 1 cup mini chocolate chips, didn’t have loaf pan so used 8×8 pan and cooked for 45 minutes, moist and delicious. Used regular red mill gluten free flour
My husband newly diagnosed celiac and it has been a learning experience/ struggle finding tasty treats for him. WELL THIS RECIPE DID NOT DISAPPOINT!!!!!!!! My kids who are not celiac even asked me to make more!!!! Soooo freaking good! I had to make it dairy free as well so I just substituted reg dairy for almond milk and earth balance butter. Came out perfect! Question for you: Can I make this in muffin tin instead of a bread tin?
So happy your family enjoyed the banana bread! We actually have a muffin version as well 🙂
just earned brownie points from my G-F wife moist and tasty
Amazing recipe. I make this all the time, my family begs for it and they’re not even gluten free. It also works beautifully with the King Arthur’s measure for measure flour
First time I made it I used the flour the recipe called for and it turned out great! Second time I ran out of flour and had to finish off the second cup with almond flour. It did not turn out near as well as the first time as it appeared to be overdone on the outside but was raw in the middle. Definitely recommend using the correct flour as if you do it turns out amazing.
This was pretty amazing – my G-F daugher was very pleased! Followed recipe exactly. Thanks for a good one 🙂
Love love loved this! Even my non GF husband thought it was incredible! I used dark chocolate chips which went so well with it. Will definitely make again!
Made half the recipe and baked for 30 mins on 155ºC Fan – and wow so moist and tasty. Reduced the amount of sugar slightly and used 4 over ripe bananas. Half of it has gone already! Delicious.
I made this banana bread twice now and both times it turned out super delicious. It will be my go to from now on. I cooked it for 70 minutes the first time and perfect. The top got a little brown only comment nothing that changed the flavor. Second time I pulled it out of the oven a little over an hour and it also was fine. I do think you should pay attention not to over mix as I did the second batch and it was good but more chewy. I used 4 bananas each time first batch the bananas were medium second a bit smaller.
Have made both the bread and muffins and love them! Question though, does this recipe double well? I have a ton of bananas ripening and would love to just made a double batch at once. Thanks!
This was the BEST banana bread ever. People did not realize it was gluten free until I told them. Thanks so much. This was perfect. I did not have to worry about freezing it because it went in one sitting.
Bought extra bananas to be sure I have enough to make another loaf.
This turned out great. I substituted 1/2 cup coconut flour
for some of the regular GF flour and added some chopped pecans. I used a metal loaf pan and cooked for about 52 minutes on 325 on convection heat. We all loved it especially my kids.
Made this tonight and WOW those are AMAZING !!!! Question though : HOW do you store them, has anybody frozen them and then reheated? Refrigerate in air tight container or on counter ??
This was terrific! I had to substitute since we are in quarantine in NYC and I did not have soy free chips or baking soda. I added 1/4 cup brown sugar, 1/2 GF oats and 4 teaspoons baking powder. It held together well. My significant other could not tell it was GF.
Thanks for brightening our day!
This was fantastic!
I made this today with some substitutions since I did not have soy free chips or baking soda due to covid quarantine. I added 1/4 cup brown sugar, 1/2 cup GF oats and 4 teaspoons baking powder instead of baking soda. My non-GF significant other could not tell it was gluten free. It was extremely moist but held together well.
Thank you for brightening our day with this receipe!
This was excellent, Made a couple of tweaks, used Becel light margarine and brown sugar, added a cup of chopped almonds. I used gluten free all purpose flour from the Buik Barn. My husband loved it and said ‘order extra bananas!’. Definitely a keeper!
loved this recipe – the bread turned out super good!
OMG!!! Awesome recipe. I made a few modifications. Additions included 1/4 cup of gluten free Muesli (Bob’s Red Mill), cup chopped pecans, used buttermilk in place of milk and doubled the vanilla extract. My husband, who prefers “the gluten”, loved this bread. Thanks for sharing!!!
I haven’t tried this yet but I was wondering if I could replace the flour with almond flour or a different GF flour if we don’t have exact one? Any tips?
You can use oats
I made it with half GF flour and half coconut flour and turned out great.
I loved this recipe so much and so did my girls. We have been trying different vegan/gf banana breads and this is the winner. I used walnuts just pressed into the top instead of chocolate chips and made flax eggs for the eggs. In the future I will probably also add some of my almond pulp from making homemade almond milk to give it a more wholesome breakfast taste but it was definitely a hit for us. I would use as is with chocolate chips for a fun movie night snack.
Absolutely yummilicious and so easy to make. It baked perfectly. I loved it and sondid my family. Thank you so much.
This is my second try at gluten free bread baking. I tried to make a bread for First time few years ao and it was a disaster . With the lockdown, i was craving for something sweet. I came across this recipe and i wanted to give it a try. It just turned out so delicious. This is the best recipe! I am so happy. Even My husband who hates gluten free Stuff, enjoyed this banana bread. Thank u so much!!
Changes i made:
I used pillsbury flour. And replaced eggs with acquafaba. Other than this, i followed the recipe as it is…..
Easy recipe and delicious. I added a lot of chocolate chips, also added cinnamon & sugar to the top before baking.
Made this last night using KA Paleo Flour, organic sugar, and half and half (the only dairy I had on hand). It turned out amazing. I was a little worried when I took it out of the oven because the top didn’t rise much but it was brown on top, tender, moist, and held together well when sliced. Quote from my partner, a notoriously picky eater: “This is so good. I’ve never been excited about banana bread before!” That’s a home run in my house. Thanks for this recipe!
Delicious!
I used Bob’s Red Mill all purpose flour and they turned out great! I made my batter into muffins instead of a loaf. I haven’t had banana muffins in months since I had to go gluten free. I’m so happy to have found this recipe!!
Can I use Rice Flour instead of gluten free all purpose flour which my grandson is allergic too?
Love this recipe. I add walnuts and I used barely ripe bananas and it was so much better. A lot less sweet. But other then that it worked just fine
Delicious & moist! Prepared as written in recipe & sprinkled sugar in the raw on top before baking. Nice touch to a yummy bread.
Hi – I was able to get the ingredients to try and make this this weekend and I can’t wait. One problem i just realized, I don’t currently have a loaf pan. Totally forgot. Would I be ok making these as muffins instead? Do you have any guidance on how I might need to adjust the cook time/temp?
Just made this and its awesome! We made them as muffins and baked at 350 for 25 minutes. They were perfect! Used Bob’s Gluten Free All Purpose baking flour, vanilla soymilk, and Countrycrock Avocado butter stick. Can’t wait to make again and maybe add a few oats and the chocolate chips.
This is delicious and perfectly moist as described! Instead of butter I used coconut oil and I subbed the GF flour for 1 cup almond flour and 1 cup rice flour (it is all I had). I also sliced a banana and placed the pieces on top for a little something extra.
Only note is that it is almost a bit too sweet for me, next time I make it I think I will halve the sugar. Thanks for the great recipe!
someone in the comments said they made them into muffins and reduced the time to 25 minutes!
I really appreciate this plus the nutrition information!
This is amazingly delicious. Even my family members who don’t need to be gluten free love it! I often make into muffins instead of bread, and reduce time to around 25 minutes. What I would like to know is can I freeze batter? Thank you for something that I can really enjoy!
This is SO good. I decided to add a sprinkle of raw sugar to the top of the bread before putting it in the oven and omg…. it made the yummiest caramelized crust on top. Will definitely be making again and I recommend trying the raw sugar trick 🙂 Hubby and I had to go in for a second slice while it was still warm because it was just that good.
Best recipe ever,
We have made this around 6 times or so and it is our favorite! Does not taste like a gluten free bread at all! We do not like chocolate chips in our banana bread, and it doesn’t need them. Thanks so much for sharing!
I followed everything in this recipe. Not the first time I make a banana bread, by the way.
This recipe did not work out for me. What a waste.!
Taking it out of the oven I was full of smiles, the house smells amazing and the bread looked fantastic!
When I cut into it, I immediately noticed that it was not cooked, totally raw inside!
Like I said, I followed everything in the recipe so I don’t know where I went wrong. I must be wrong because all the other comments here praise this recipe.
I haven’t tried this recipe yet, but in the limited GF baking that I have done, I have had to double and sometimes triple the cooking time on recipes. 🙁 Maybe that will help?
It sounds like maybe your oven runs hotter than the dial says, try cutting the temperature back and increasing the cooking time. You could also try reducing the number of bananas – if they were large they would have added extra moisture, I’ve had that problem before and then the batter takes forever to cook. Good luck!
In gluten free baking it is essential to bake with proper tools. Never in glass. If possible use dark pans. Dark can be teflon coated if so be sure to line with parchment. The dark color theory is that the heat is contained and sent deeper into the dough better than the non retaining glass. Think of gluten like a protein, or like an egg white… proteins toughen up and bind when heat added. Since we are baking with no gluten, we really don’t have that benefit to help in baking. So, Be sure if you have failed, to consider it may in fact be your pan of choice. Remain calm and Bake on….
I made sure to cool it for 45 minutes and did the toothpick test to be sure before cooling. The amount of bananas will definitely make it more moist but I love that and it was completely cooked and held together regardless.
I was given this recipe by a nationalist to prepare for the reception following her program. I followed the recipe but used King Arthur GF flour(that is what I had on my self) I had to cut the baking time by 10 mins because the bread was very brown, pulling from the sides and when I tested it, my tester came out clean.
It was so good, fluffy and sweet.
Simply the best!
Could you swap out the bananas for carrots or zucchini or pumpkin?
I’m not sure how it would work with the texture and flavor because banana is naturally sweet! We actually have zucchini and pumpkin bread recipes on the site. Please use the search button above to find them <3
I was wondering do you have diabetic choc chip banana bread included gluten free pls let me know thanks
I’m not sure what you mean, Tammy but I would suggest my healthy banana bread for you. https://gimmedelicious.com/healthy-moist-banana-bread/
HOLY HECK 5 STAR GOOOD!!!
I made this not 2 hours ago and half of it is GONE! I used Bob’s Redmill GF All Purpose Baking Flour and it worked great! Took a little longer too cook but worth the wait. Going to share the link for this website with a Facebook group I belong to called “Gluten-free New England”. People need to know this recipe.
Thank you!
I made this today and absolutely the best
Gluten free baNana bread. I used egg suBstitute and used canola oil instead of butter so my son could eat it. He is gluten free,allergic to eggs Dairy free. Everyone loved this banana bread. Super moist.
So happy you were able to make it work for your family, Therese! 🙂
Can I use flaxseed for eggs .my grandson is allergic to eggs now.but loves banana bread and could I use monk fruit or coconut sugar
I don’t have in hand the Bob’s Red Mill flour, so can I use quinoa flour?
Love this recipe! I use it all the time. I use vegan butter and add walnuts.
I often make mini muffins. I cook them for 18 minutes at 350, 22 minutes for REGULAR size muffins.
Let cool for how many minutes?
I’m guessing let it cool for at least 30 minutes. 10 minutes was not long enough!
I figured that was an edit error as well. “cool for at least minutes” didn’t sound right lol.
I’m giving it 30 mins. But my mouth is watering while it cools.
THIS IS AMAZING! I added a bit of cinnamon, nutmeg, and maple syrup to mine and it came out delicious. super moist, great recipe!
my question is, how do you store this? in the fridge or on the counter? how long does it last?
This came out great!
This is by far the worsT thing ever!!! Lol omg i have almost eaten it all lol! Sooo moist and de! I didnt change a thing!!!! SOrry hubby I ate it all lol!
Really good recipe! MoIst & flavorful. I followed the instrUctiOns the first time i made this & made a few A VariatIons the second try. I substituted stevia fOr sugar, aVocado oil (& Increased the amount by 1/4 c for butter, adDed 1/2 c each fLax & aLmond meal, Added about 1 T Cinnamon & 1 c chOpped walnuts. I made standard sized muffin tin & baked at 350 for 30 min exactly on the bottom rack. So very good!!
Thanks for the feedback!
Really good recipe! MoIst & flavorful. I followed the instrUctiOns the first time i made this & made a few
VariatIons the second try. I substituted stevia fOr sugar, aVocado oil (& Increased the amount by 1/4 c for butter, adDed 1/2 c each fLax & aLmond meal, Added about 1 T Cinnamon & 1 c chOpped walnuts. I made standard sized muffin tin & baked at 350 for 30 min exactly on the bottom rack. So very good!!
Very delicious, but actually too moist and gooey.
I find most gf quick breads to be too moist. To combat this I substitute 1/4 cup of coconut flour for the bobs gf flour. Also helps the texture and it can sit on the counter for about a week without molding.
This IS truly the best
Great Recipe
Made this today. This is the first banana bread recipe I have used that had the batter rise beautifully. I used a 1/2 cup dark chocolate morsels. I let it cool for 15 min and put a bit of butter on top of slice.
Delicious!
I made this for my gf, dairy free toddler using what I had on hand: great value gf flour, df butter spread and enjoy life mini chips. It is so delicious and you’d never even know it was allergen friendly.
The only downside is that I used paper cups for muffins but it sticks to the paper cup – next time I’d probably use cake release and bake straight in the silicone muffin pan.
YES IT IS FANTASTIC BANANA BREAD, OUR WHOLE FAMILY LOVED IT AND IT WAS GONE WITHIN 24HOURS. VERY EASY TO MAKE.
This iS the best banana bread ive ever had!
Made with 4 bananas
Wondering why i CouLdnt cut a sLice due to it being too crumbLy
Wonderful. I wound up with more banana than 1 1/2 cups once I mashed up 5 bananas, and I put it in an 9 1/2 x 11 pan, baked for less time. Everyone loved it!!
I’ve made this RECIPE so many times for my kids with Celiac Disease. It turns out perfect every time!
So yummy! Turned out perfect for me anD that is saying a lot because i live in denver and the altitude makes baking difficult. Thanks for the awesome gf recipe. I will make it again. I subbed 1/4 cup of tHE butter with coconut oil (i was Low on butter) and the milk with cashew milk and it still turned out great!
I made this for my boss who is gluten free. He also can’t do dairy so I substituted Oat milk and coconut oil for the dairy products. the batter came out super thick and i was not sure how it would turn out. i had to add a bit more oil and oat milk to soften it up a bit. i also didn’t have bob’s red mill flour. i had krusteaz. it actually turned out really good. the top was super jagged but the inside was moist and sweet (i added extra sugar and vanilla). i’m eating some now as i write this. i’m not gluten free but dang this is pretty good.
Amazing that so many can get this recipe right and then there’s some that can’t. I’ve made this recipe many many times and it always turns out perfect and delicious. It’s always gone in no time, thanks for the recipe.
I just baked this amazing gluten free banana cake. I added less sugar and used brown sugar instead and added cinnamon Powder spriNkled brown sugar on top before I put it in the oVen. Delicious. 👍🏻
Alright so i have done three loafs with this recipe.
1. it was very dense and still seemed almost undone. (Mod. I used brown sugar and the higher end of bananas. Baked at 325 for 80minutes)
2. better, i tried beating the batter itself longer which did help it became more airy on the top but still dense on the bottom.(MOD. I USED BROWN SUGAR AND THE HIGHER END OF BANANAS. baked at 340 for 70minutes and allowed to cool in the oven for 15minutes.)
3. I squeezed the liquid from my bananas, packed in the flour to make sure the cup was a full cup. (No mod. and I used the lower end of bananas. Baked at 350 for 55minutes and allowed to cool in the oven for 20minutes. took out of tin and turned it upside down and put back in the pan over night.)
I will be making three more now that I have got it to the point I like!
I live in alberta and I have realized I have to use a little more dry INGREDIENTS or I have to use less wet. with most recipes.
Over all thought this recipe turned out very good for a GLUTEN free banana bread. This was my first time using a gluten free flour. I normally go flourless when baking so my baking is usually more dense anyways 🙂 What I learned is that Gluten free flour and moister have to be very accurately measured or you will have the gummy texture. My only hope is that banana extract can be put in the recipe instead of vanilla! <3 Thank you for the recipe.
This Is directly copied from BObs red MilL siTe
absolutely delicious!!! Made this recipe 2o times. I Am celiac. my entire family loves it! I’ve made it with 2 or 4 BANANAS, and just sub the milk for almond milk, use a 1/4 cup of sugar, and 1/4 cup of chocolate chips, add some cinnamon. You can also use 1for1 pillsbury flower too, cheaper from Walmart and works great too. Ignore the negative reviews, these people are obviously have no clue how to cook or bake.Sorry about the all caps, musty be a glitch, As my all caps is off. make this recipe, it’s delicious!!!
This recipe was created in collaboration with Bob’s Red Mill (thus the flour) and they are featuring it on their website! 🙂
Fantastic Recipe! I made them into 12 cupcake size muffins and 6 mini muffins (adjusting the bake time accordingly for each). The only change i made was to lower the sugar to 1/3 cup (i made these for my kiddo so didn’t want much sweetness) and added 1/2 c of blueberries instead of CHOCOLATE chips. we are new with having bake gluten free for him and this recipe is the first quick bread i’ve made that’s turned out well. thank you so much for sharing!
Fantastic! I made this banana bread gluten free, dairy free, and egg free (there are a lot of allergies in my house 🙁 )and it turned out amazing. I substituted almond milk for the regular milk and an egg substitute and added some cinnamon. It turned out perfect!
This recipe was perfect! my husband loved it. In addition to be gluten intolerant, he is a Type i diabetic. So i replaced the sugar with swerve and the milk with coconut milk. added blueberries instead of chocolate chips. he was in heaven. thanks for the awesome recipe.
I MADE THIS VEGAN WITH FLAX SEED AND WATER = EGGS; MARGERINE = BUTTER AND ALMOND MILK=DAIRY MILK AND THREW IN SOME BLUEBERRIES…IT WAS FABULOUS!!!
I am currently having this same issue. The only thing i changed was using bobs redmill egg replacer. Hopefulyl it still tastes good!
I made without chocolate chips. Delish. Used a bit less sugar thab called for and plenty sweet. Next time will try with only 1/3 c sugar. Thanks for a great reciPe
I used 5 bananas from the freezer. I used 1/4 c stevia and 1/4c monk fruit sweetener. Turned out most and sweet. Yum.
my family and I LOVE this recipe! It is super simple, absolutely delicious, and nearly impossible to mess up. Today, I made it for the fourth time. The first few times, I followed the recipe as written. Today, I had to make a couple of modifications – buttermilk instead of regular milk and banana extract in addition to the vanilla. Best loaf yet!
I used the 5 very ripe bananas I had in my freezer, and didn’t realize until I was halfway through that I didn’t have any baking soda. I also ended up using a tbsp more milk than the recipe required. I also didn’t have any chocolate chips, so I made muffins with peanut butter in the middle; they still turned out delicious! i baked mine for 20 min at 350f and rotated them halfway through. next time i’ll definitely use chocolate chips 🙂
Only used two baNanas and was Great! Easy easy to make. Used whitE glaSs dIsh. Huge compliments
From my gluten free guests
I made it completely plant based since I am allergic to eggs and dairy. I subbed olive oil for butter. Chai seeds soaked for eggs. Used coconut sugar instead of regular sugar. Almond milk instead of dairy milk. I had to add a bit more water to make it loose enough to mix..about 1/2cup total. I added 1/2cup cacao powder instead of chocolate chips. Also put coconut sugar on top to give a crunch.
Delish! I diDn’t have Bob’s so i used Pillsbury GF all-purpose blend. I was out of coconut sug so i used brown sug and used vegan butter and rice milk to avoid dairy. I doubled the recipe and had plenty for two regular loAves and 15 mini muffins. Minis baked for about 12 minutes. Thank you for this reciPe!!
I followed the instructions. burnt on the inside, raw on the outside.
I love this recipie. ive made it twice, but ive had to bake mine for about an hour and ten min both times.
I halved the recipe (i only haD two bananas) and then subbed the butter for smartbalance (i cant eat dairy) and put them into A cuPcake tin… ummmm, so FREAKIN GOOD! These are such a treat andi love how easy this recipe was!
I just made this. I ised two bananas instead of four but i kept EVERYTHING else in the recipe as is. It is freaking delicious!!! Thanks so much!!!
This banana bead was soooooo good! I am thankful I read the comments first. I was eyeing the pan thinking, if this rises it will surely overflow so at the last minute, I scooped some off into a smaller pan and so glad i did!
i replaced the sugar with 1/4 cup of xylitol and added stevia-sweetened chocolate chips. moist, not heavy, delicious!! thank you!
I made it according to the recipe and it bubbled over the sides and burnt on the oven element, smoke filled kitchen, smoke detector going off. half an hour spend cleaning out the oven. Avoid!
Don’t you think you Could have avoided this with a bigger pan?? Clearly An Operator error, yet avoid the recipe? no common sense these days. ALso, i’m not being shouty. the caps won’t go off.
I’m not sure what went wrong, I’ve never had anyone have that issue before. The only thing I can think of is the oven temperature because oven temperature varies by model. Did you use a glass or metal pan?
I was looking for a simple recipe and found this. I am glad I tried because it is simple, delicious and so moist. It does not feel like a gluten free cake at all. Thank you!
Thanks for the 5 stars! Yes, it really doesn’t taste “gluten free” at all!
So light and moist! Tasted amazing, even when i didn’t add chocolate. I used stevia powder instead of sugaR to make it really healthy for breakfast.
Definitely a “keep forever” recipe!
I added nuts, cinnamon, dried cherries. Was delicious
I make this recipe all the time, my husband and family absolutely love this banana bread and it’s always gone within a day and a half of baking. It’s good with or without chocolate chips, I love to throw cinnamon in mine 🙂
I made this last night and it is almost gone. It is absolutely delicious!!!!
Thanks for the 5 stars! So glad you enjoyed the banana bread <3
great recipe. Simple and delicious.
Excellent recipe. I HAVE MADE IT WITHOUT CHOCOLATE CHIPS AND IT TASTES VERY NICE. THANK YOU. I LL MAKE IT AGAIN.
Tried this tonight without CHOCOLATE chips and used the brand so nourished sugar substItuTe. Rest of iNgredients as said. It came out with liquid boiling To the top of the sides. Weighed a ton. I’m not the best in the kitchen 🙂 Could the sugar sub have made it to Be so wet? It’s not a case of super moIst, it’s WET. LettiNg It cool for a long time, now on top of paper towels Before cutting it.
For high altitude I added 1/4 cup More flour and 1/4 cup unsweet applesauCe. Wonderful!
Did you sub Applesuace isTead of the sugar?
Would be helpful for the inGredients to be listed in the order they are used. Also coukd use the amount Of time you recommend cooling in the pan.
Came online to find something quick. …bananas, gluten free…bingo! PERFECT! Like many have said…it’ll be my go to BANAna bread! ( I did minis…had only 3 bananas, so halved the recipe.) Thank you! I’ll now check out other dishes from you!
Amazing! I made this with cashew Milk ANd replaced the chocolate WIth WALnuts and its the BEst ever. Yum!!!
Love these. I used 1/2 .G.F flour and 1/2 almond flour, also subbed coconut oil for the butter and they turned out perfectly. Keeper recipe!