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.
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
Perfect gf recipe. Impressive!
My daughter Loves Banana bread and this was my first attempt at baking GF after her celiac diagnosis. And all I can say is WOW! This is a super moist tasty recipe I substituted for oat milk & used Trader Joe’s 1-1 gf flour with coconut palm sugar – I divided the batter into 4 mini loaf pans added chocolate chips to 2 pans, blueberries to another and left one plain. She loved it! 😊
How long do you cook the mini loaves?
Tried to cut this recipe in half since I only had 2 bananas and its super wet, not breadlike really. Bummed
I used semi sweet chocolate chunks and walnuts. Sprinkled cinnamon and pink sea salt on top .. so delicious! What is the best way to store ?
Hi, your total time should be 65 minutes. But yes it tastes great, real moist. Loving it. Thank you
This cake was incredible! Thank you for this great recipe 🙂
The absolute best gluten free banana bread recipe. I used Pamelas Pancake and Baking Mix because it was what I had on hand. Delicious!
Okay, this is my new favorite banana bread recipe. Made mine dairy, soy, and egg yolk free as well due to my own personal sensitivities, used almond milk, soy-free margarine, and Egg Beaters eggs and it still came out super moist and so flavorful. Fantastic.
We subbed coconut oil for the butter and Coconut/Almond coffee creamer for the milk. We also added walnuts. It was delicious. Thank you for posting.
Question about storage – it’s just 2 of us so it takes us a while to get through a loaf – should I slice and freeze slices?
Yes, you should definitely slice and freeze it. You don’t even need to slice it. Just put half the loaf in the freezer and take out and thaw in the refrigerator overnight. It’s a sturdy bread/cake and by far my favorite gf recipe.
I just made this dairy free, substituting with oat milk and coconut oil and it came out great!
Hi! For the banana 4-5 bananas or 1 1/2 cup, what would the weight measurements be? Thank you!
I make this bread weekly to bring joy to my teenage daughter beset with food sensitivities. I swap the eggs for flax eggs, coconut sugar instead of cane, oat milk instead of regular and gluten free flour. It is fantastic even with all those changes. I now claim 1/2 of the loaf as my own and always wish I had more.
Can almond flour be used instead of gluten free flour?
I love this recipe. I use 1 & 1/2 cup almond flour with 1/2 cup of Coconut flour to make up the 2 cups. I also use Monkfruit for the sugar and Choc Zero chocolate chips and some walnuts to make this bread. ABSOLUTELY DIVINE. Sugar Free, Gluten Free, Goodness.
Ia it possible to substitute coconut oil and how much, instead of butter
Hi there,
A friend made this for me recently, and it was absolutely delicious. She sent me the recipe, and I was wondering if a sugar substitute could be used, as I try to avoid sugar as much as possible. Has anyone tried this? Thanks!
Can this be made in bread machine?
I don’t have loaf pan, could I use 8″x8″ glass baking dish? If so, what do you think baking time would be?
You can use an 8×8 pan but you would need to keep an eye on the bake time as it would be around 30 minutes.
I have been making this gluten free banana bread for almost 5 years! It’s a winner for sure! It took me all this time to post a review, but I definitely wanted to give it a 5 star rating! I make it exactly as the recipe shows and it always comes out amazing. I am on the only gluten free person in the house, but my boys 12 & 16 gobble it up too! You can’t tell that it’s gluten free at all. Sometimes I just sprinkle walnuts on the top of one side and chocolate chips on the other top half (for the boys). Always delicious with cream cheese. Thanks so much for sharing this recipe!! Love it! Always come back to it!
Absolutely delicious! Very simple to make end it tasted just like my mom’s original banana bread which I have missed terribly since I was diagnosed with celiac disease
My go to – but substituting pecans and walnuts for chocolate chips and I’m using KAF One-to-One GF Flour. Can’t go wrong! Everyone loves this recipe.
We made this using Cup for Cup gluten-free flour blend, minus the chocolate chips. Delicious and very moist! Nice rise on the bread too.
I’m not a baker but I tried this recipe and this banana bread is absolutely delicious. Never knew gluten free can be so moist and tasty. Thank you very much!!
can you use coconut mulk instead of regular milk?
Yes, that is fine.
Can I substitute gf flour for coconut flour?
You would need to use 1/4th the amount.
I just peeked into my oven and the bread looks beautiful! I can’t wait to try it! Thank you for this recipe!
enjoy! 🙂
Can I use Whole Wheat Flour instead of GF?
I would use half whole wheat and half white as whole wheat is too dense.
Oh man, this banana bread is so awesome. The best Ive ever had. Thank you so much!!
Enjoy 🙂
What would you recommend for turning this recipe into muffins for the baking temp and time?
This is the muffin version! https://gimmedelicious.com/moist-gluten-free-banana-muffins
Hello. Can cup4 cup flour be substituted for the Bob’s Red Mill flour? Thank you!
Yes, it works!
This banana bread is the best!! Do I change anything in the recipe to make this as muffins?
Delicious and very moist! I used Cup4Cup flour. It raised very well and taste like it was made with regular flour. 1st time using Cup4Cup and very pleased.
Excellent!!! Family loved it and they are not gluten free…
I made this recipe yesterday and I could eat the whole thing by myself. It is so moist and delicious!
I used Soy milk instead of regular milk and Agave syrup instead of sugar and it turned out SO SO SO soft and tasty. I will be making this recipe more often, it was super easy.
Wonderful recipe! It’s delicious and very, very easy to make. I had my loaf in the oven for a little over an hour to make sure the middle was fully set. Followed the recipe exactly and it came out perfect! 10/10 recommend.
Best banana bread ever!! Didn’t change anything except I used Cup 4 Cup flour, expensive but well worth it. The banana bread was delicious and moist. Looked like it came from a bakery.
I have made them in muffin form the last 3 times and they are amazing. By trial and error if you are making as muffins cook for 30 mins.
Do you have other gluten free recipes posted somewhere, I would be interested in a chocolate chocolate chip muffin or other flavors, my husband is allergic to Banana’s.
Have made this a number of times and it has always been delicious. I make the following modifications: I use oat milk, margarine or dairy free butter, dates instead of chocolate and has always been excellent. Gets eaten up way too quickly.
Delicious! Used 1/4 cup Stevia instead of the sugar, and raspberries instead of the chocolate chips. Will definitely make this again! Many Thanks!!
Is there an egg free version of this banana bread?
Has anyone tried an egg replacer or flax egg?
I’ve subbed the egg for unsweetened apple sauce and it’s always worked great for banana bread!
Made this twice in the last week for banana bread-loving family and heard it was the best banana bread they have ever had with or without gluten. I used Pamela’s gluten free pancake and baking mix: Brown Rice Flour, White Rice Flour, Cultured Buttermilk, Natural Almond Meal, Tapioca Starch, Sweet Rice Flour, Potato Starch, Grainless & Aluminum Free Baking Powder, Baking Soda, Sea Salt, Xanthan Gum
Because it contains baking soda and baking powder I adjusted but didn’t eliminate these. I substituted fresh lemon juice for the vanilla, added 1/2 teaspoon of cinnamon and 1/8 teaspoon cardamom, and substituted oat milk for milk. I substituted Earth Balance for butter for the second loaf to decrease dairy and it was in the house. I measured a cup and a half of to be accurate. Both times the bread was delicious, fluffy, moist and not at all soggy. I baked it at 325 F for 55-60 minutes in a glass loaf pan.
I made it in a cupcake tin and it made 12 muffins, they were amazing. I baked them for 50 minutes, next time I might try 40 – 45 minutes.
It seems like I typically have only 2 ripe bananas so I halved the proportions and baked in a smaller loaf pan and this was a big hit. It is now my go-to so I don’t waste those last couple of bananas!
Just made this banana bread, I’m from England so haven’t got Bob’s red mill flour just used Doves farm gluten free plain flour, Also didn’t have loaf tin just used a square tin 🙂 came out lovely will be using this recipe again.
Will scroll through your other gluten free recipes thank you.
Excellent recipe. I used coconut oil instead of butter and it was a delicious flavor combo. It turned out very moist and disappeared rapidly!!!
I rated this recipe 5 starts because it sounds amazing. I have a ton of GF baking experience, and I know this will work! However, I’m leaving this comment to see if anyone knows how to modify the sugar it calls for with monk fruit or date syrup, or a combination of both. Due to heath issues I am facing it’s a must that I cut back on processed sugar, especially cane based. Thanks for any feedback!
Has anyone made this without eggs? Every time I try making banana bread I use applesauce in place of eggs and it doesn’t rise well and is very dense. Any tips?
Hi Kendra. I bought the Bob Mills powdered dairy free egg replacement. This is my first time ever making gluten free Banana bread. I’m trying this recipe today, with a few additions, so I will let you know how it comes out.
I used 1/4 cup of Stevia and the bread was great!
We make this recipe at least twice a month. It is ALWAYS gone within a few days. It is the perfect snack for my kids, and I love it for an afternoon treat at work. I make it into muffins for easier snacking. It yields about 15 each time.
Love it just the way the recipe was written !
I have only white rice flour on hand can i use this?
I haven’t tested it with that flour so I can’t say, sorry!
The rice flour will be dry and crumbly. Try adding a couple of Tbs of sour cream or Greek yogurt to help combat this.
Can I make this with the Bob’s milk all purpose gluten free baking flour? what modifications will I have to make?
Yes, that should work just fine as is!
Thank you! I made this with 3 bananas, 1/4 cup of sugar and added my own ginger n spice simple syrup. It was excellent texture and moistness.
Wow! This was so delicious! My kids think I’m an amazing baker all of a sudden! 🤣
Haha that’s great!
I found that 3 bananas baked at 325 degrees was perfect. Otherwise it turned out mushy inside and kind of burnt on the out.
This is a great recipe very moist and yummy.I used 4 medium bananas and 1/4 cup of sour cream, also I divided the bather into 2 pan one with chocolate chips and one with chopped pecans and it was great
Wonderful recipe. I added raisins and cinnamon and it turned out super moist and delicious.
I chose this recipe because it used the same flour I had on hand, so there wasn’t going to be any differences because the flour was different. I used 1/2 cup chocolate chips and 1/2 cup chopped pecans. The banana bread looks just like the picture. We have truly enjoyed this bread and will use this recipe again.
This is the best,, lovely and moist banana bread I have ever had ….and its gluten free. I’ll definitely be making this again.
This is the exact same recipe as from the Bob’s Red Mill website. Even the main picture and the title is the same..
Was this recipe developed for them or in conjunction with the company?
Hmmm – this seems like Bob’s Red Mill recipe… you sure you aren’t being paid by them to do this blog post? Aren’t you supposed to say if you are being paid by them?
Yes, this is a sponsored post and it is noted below the recipe 🙂
Yes, this recipe was developed for them by myself 🙂
Great recipe! Very moist. I have found that baked recipes work best when the flour is weighed. 1 cup flour weighs 120 grams, so for this recipe the flour content should weigh 240 grams. I also measured the bananas as directed. Came out perfectly done in the middle at about 48 minutes, moist and delicious! Thanks for a keeper!
After reading the mostly positive results here in ‘Comments’, I made this today and it turned out delicious. For those who found the recipe would not set up in the middle, perhaps the amount of banana mash was not measured to 1 1/2 cup. I only used 3 bananas and they measured 1 1/2 cups because they were large. I think this is very important and maybe if the recipe had that measurement listed first with a comment of 3-5 bananas depending on size, this might be more clear. I also found that I had to stir quite a bit to incorporate all of the dry into the wet. I kept finding pockets of dry in the center of the batter.
I made only a few modifications and here they are:
1/2 cup of coconut oil instead of butter
1/2 cup mini chocolate chips
1/2 cup chopped walnuts
Mine took 60 minutes to fully cook. Cooled for 15 and it turned perfectly out of the loaf pan.
This is a keeper recipe that I will definitely use for Banana Bread in the future!
Thanks for the recipe!
Instead of 2 cups of bobs 1 to 1, I made it with 1 cup of almond flour instead. Also, subbed butter with olive oil. Came out awesome!!
The 1 cup of almond flour instead of 2 cups of Bob’s was a disaster substitute. Needs at least 2 cups, if not more. Collapsed in the middle and when it did cook through was completely soggy.
Yum! I am gluten intolerant and was looking for a great banana bread recipe that I did not have to create on my own. This one is just right. I made one with chocolate chips and one with walnuts and both were so moist and yummy.
I added and extra 1/2 cup of banana to make 2 cups total of bananaf for each loaf because I wanted more banana flavor.
Thank you!
Hands down the best banana bread I’ve ever made, gluten-free or not! I followed the recipe exactly except for the baking time- it was still wet in the middle after 50 minutes so I ended up adding 15-20 minutes. The top turned a little crunchy (without tasting burnt) which my guests and I actually liked. No one could believe that this was gluten free. Thank you!
maybe it’s because i couldn’t find Bob’s Red Mill 1-to-1 in my country but this recipe didn’t turn out that well for me unfortunately 🙁 I chose it because it had such good reviews but the flour quantity seemed way too much and the finished bread is dense dry and crumbly. still tastes pretty good (although not very banana-y??) wish i knew what i did wrong!
also, once i had put it in the oven i realised there was no cinnamon or nutmeg or anything in the recipe, which seems a shame! i will add some next time
Sorry to hear that. What flour did you use?
This is my base recipe for banana bread. I use dark chocolate discs and 1/2 cups each of brown sugar and Splenda and do it all in one bowl. It is always better than the ‘regular’ bread I make for the rest of the family.
Agreed! Thanks for the feedback 🙂
Hi! Can you use this recipe to make muffins? I just moved and don’t have a loaf pan yet.
yes, you can! I have the muffin version here: https://gimmedelicious.com/moist-gluten-free-banana-muffins/
It was way too wet and the center didn’t cook before the outside started browning too much.
I’ve never had that complaint before. Maybe your oven runs hotter than usual. Next time, I suggest lowering the oven temperature by 25F.
I had the same problem. I had substituted 1 cup of blue berries for the chocolate chips also added chopped walnuts. The loaf may have been too thick in the middle. If I had split it up into two pans it may have worked. I have tried other gluten free banana bread which use 3 cups of flour and makes 2 loves and those always have worked in my oven.
I have made this recipe countless times and it comes out great every single time. It is my go-to. This last time I used Watkins baking vanilla which really took it up a notch. It is super yummy without the chocolate chips too. Yum. Thank you!
Thanks for taking the time to leave a review!
I’ve been making this banana bread for years for my gluten-free fiancée and it blows her away every time! I’ve never used the chocolate chips in it, but I’m sure that’d be great too. We just never have them on hand!
I made (a dairy-free and cane-sugar-free version of) this and my family and I were very happy with it! These substitutions worked well for me:
Instead of milk, I used unsweetened almond’/coconut blend milk with a splash of vinegar (this mimics buttermilk). used oil (half veggie, half coconut) instead of butter.
Instead of 1/2 cup sugar, I used about 1/8c. agave nectar with the liquid ingredients. Still tasted sweet but not super sweet.
Mixed in some white rice flour along with Bob’s Red Mill 1-to-1 to make it less gummy. (1 1/4 cups 1-to-1 + 3/4c rice flour)
I also made it another time with just 1-to-1 flour and that was good too, although I preferred it with some rice flour in the mix.
Thanks for the detailed feedback, Charlotte!
I struggle to find really good banana bread recipes that work well with the gluten free flour I have access to (I’m an expat in France and their GF flour selection is a bit behind the times) but this recipe worked PERFECTLY using the blend I found. It was the perfect texture and super moist. Thank you!!
Thank you for taking the time to leave a review!
If my gluten free flour does not contain xantham gum, should I add it to the recipe? If so how much would you recommend? I’m new to gluten free baking, thank you for your time : )
Yes, I would add it. About 1/2 teaspoon should be enough.
This was incredible. I’ve tried a couple gluten free banana bread recipes mostly with oats and they never turned out. I substituted a 1/2 cup of the gluten free flour for oats and I used maple syrup instead of sugar (and no chocolate chips). Moist, full of flavor, huge hit.
So happy you hear your feedback!
Turned out great, followed exactly as the recipe states. Really liked it, did 1 cup of chocolate chips, not too banana tasting. Will do 1/2 cup next time.
It does tend to fall apart though, I guess I should expect that with gluten free bread ? Or any suggestions?
delicious! came out perfect.
Absolutely delicious. Moist, flavorful and almost impossible to not eat all of it in one sitting. I learned a long time ago to let my gluten free batters sit for 20 minutes or so for the flours to hydrate completely. I usually just let the batter sit and preheat the oven once the batter has been made. I thank you so much for this recipe.
We love this recipe, I have an 98 year old Aunt that has to do Gluten Free and she LOVED this recipe. However, she would rather not have the chocolate…I like the chocolate.
This comment made my day, Delia! I’m so happy your Aunt enjoyed the banana bread <3
Delicious, moist and couldn’t tell it was gluten free! We used a dove’s farm self-raising flour. Even my daughter and husband loved it despite not being banana fans!
Sadly, the middle never cooked. We kept putting it back in the oven for 5 minute intervals. Ended up being an extra 25 minutes and still didn’t cook. Couldn’t put it in any longer or the sides were going to burn. The sides that were nice and crisp tasted awesome, but the middle was mushy so not my favourite. With that said I have never made a gluten free banana bread and this was my first attempt. Next time I’ll have to add less banana and see if that helps.
How long does this keep? Thankyou
It should last 4 days on the counter and about 7 in the fridge.
Can you use Cup 4 Cup flour?
Yes, if you are doubling the recipe. Otherwise, the bread will be dry.
The recipe worked great for me. Thank you!
Do you use bob’s GF 1:1 flour or the GF all purpose flour? Thanks!!
I used the 1:1 flour! A photo of it is included in the post 🙂
It has become my official recipe!
Can I make this vegan somehow?
Replace the eggs with flax eggs and butter with coconut oil.
Banana bread has never been my favorite — until I tried this recipe! We like things less sweet so I used 1/8 cup sugar and 1/8 cup Swerve sugar substitute. Also I used 85% chocolate bars chopped up and added chopped walnuts. We had apple bananas (the short ones) from our yard, and I probably put in too many as I had to bake it a tad longer. It turned out so amazing. I made it for my husband (I’m on a diet); only problem was I couldn’t stop eating it!
This is now our Go-To banana bread recipe. It is so good and I never have to worry about whether it will turn out or not! Ive used different GF flours and they all work fine for me for this recipe.
I usually just google recipes and make them, without ever leaving a review. But this recipe deserves a 5 star review. I can’t tell you how many gluten free baking recipes I’ve tried and failed. But this, this was absolutely delicious. Thank you!
This was delish! I haven’t made a banana bread before & let me first start out by saying..huge hit! Added chopped nuts to this. So moist & delish! I will using this recipe as my go to!
So glad to hear! 🙂
First time switching to gluten free and this recipe is AMAZING. We baked a regular flour banana bread and blind taste tested and the GF recipe won by a landslide. Soooooo so good !!!
Really amazing! I followed the recipe exactly and it turned out really moist and yummy. I will be using the same recipe every time I am up for making banana bread. Thanks gimme delicious for a wonderful recipe.
Excellent moist bread! Was a great hit with my kids. Easy recipe to follow. 1 cup of choc chips made it very sweet, I recommend 1/2 cup.