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.
It states to use bobs red mill gf flour but my question is….which one?
One to one or all purpose?
And the recipe didnt say about using any xanthan gum
Wouldnt You need xanthan gum in a gF flour mix if the flour mix doesnt have xanthan gum in it?
How much xanthan gum would u use?
(Sorry about all caps…for so e reason it wont let me use small caps)
I used Bob’s Red Mill All Purpose gluten Free Flour and added 2 tsp of xantham gum, per instructions on the back of the flour bag. I believe it’s 1 tsp per 1 cup of flour when baking breads. Hope this helps. (I too could only write in all caps!)
can you make this with zucchini?
Second time making This and i love it! Cooked it a bit longer ao it was firmer. Delish! A regular in our house noW
Just made this and although tasty, it did comd out Very doughy in texture. Kind of like a muffin but Softer. Would you say it needs more liquid? Or is this thE consistency as its gluten free?
This was amazing!! I had to bake this a 5-10 minutes longer than the recipe called for, maybe because i used a glass loaf pan? either way, such a great recipe and so easy!
In the oven as we speak. your recipe says to cool before slicing. how long do you recommend? I’ll come back and rate after trying it. looks yummy.
I know this is super late but I would cool for at least 10-15 minutes!
I’m new to gluten free anything and I Was wondering if I could use almond flour instead of the gluten free flour? Thanks!
I have not tried this recipe with almond flour so I can not say without further recipe testing.
In the oven right now! I don’t bake a lot but 50 minutes seems like quite a while.. But easy recipe I’m excited to try it!
Can i use OVER RIPE BANANAS? i ONLY HAVE OVER RIPE BANANAS. lOOKS LIKE A GREAT RECIPE. i DO NOT KNOW WHY IT IS IN caPS.
Yes, actually over-ripe bananas are even better!
We love this recipe! IT is quick and very good. It doesn’t have that gluten free taste that some recipes have.
This is the kind of banana bread recipe you pass down to your grand Babies. Soft and tender crumb, not too sweet and just the right amount of banana flavor. I added dark chocolate chips to mine and it was a hit witht the whole family. Thanks for the recipe!
Do you know if this bread freezes well? I just made it and it tastes delicious! I’m wondering if I can make a loaf or two ahead and put in the freezer until I need it.
I haven’t tried freezing it but I do store it in the fridge and it keeps well for a few days.
One of the best gluten free baking recipes I have ever used! This bread is the real deal!
DElicious! I am also dairy free, so i replaced butter with softened coconut oil, and it turned out great. I also omitted the chocolate chips. Still sweet and a great snack!
Thanks for the dairy-free tips, Meri. I’m glad you enjoyed the bread <3
How much coconut oil did you use?
CAn you make these into muffins?
Yes, you can make them into muffins but you would have to bake them for only about 20 minutes. Be sure to keep an eye on them and use your best judgment when baking.
I love all your recipes. it tasted how it looks like. ingredients used in most recipes are easy to get. I am on a keto diet. it amused that me keto diet is not boring at all. thank you for sharing!
Jist wanted to bring to your sttention that This recipe Is not keto friendly… bananas are Very high in carbs and it haS sugar and flour in it. 50 carbs per slice.
Sorry for all the typos, it keepS changing all my letters….
Amazing!
I made mine vegan, used vegan butter and flax egg.
I didn’t put chocolate in either, and only had 3 ripe medium bananas.
Turned out perfect. Some wheat and non vegan lovers said it might have
been one of the best banana breads they have ever had!
A vegan version sounds delicious, David! I will be trying it soon 🙂
David, Please share with me your vegan recipe. Thanks.
I love your recipe. I put 5 stars on the recipe card. Do you think I could use mangoes instead of the bananas?
I’ve never tried this with mango so I can’t say it will work but do let us know how your recipe testing goes!
Made exactly as described…tastes exactly as promised!
Outstanding.
Mine would not bake I used Bob’s 1 to 1 what went wrong too much mixing? 1/4 cup too much banana?
Did you follow the recipe? How much mashed bananas did you use?
Mine would not bake I used Bob’s 1 to 1.
Too much mixing?
Can you use almond flour? I have made this before, but now cutting carbs.
I have not tried the recipe with almond flour but A reader has and she said it came out good. Here is the comment “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”
Great bread. I substituted brown sugar for white sugar and blueberries for chocolate chips.
Found it 4 months ago after realizing that I have a gluten
Allergy reaction after eating cakes, breads laced with gluten. It csmebout great. Warmed up in oven when eating
Different days. My husband and his brother loves it. I have made this at least 6 times since discovering the recipes 4 months ago.
Moist. Tender. Delicious.
Best gluten free banana bread ever. Hands down. I keep coming back to it and have shared it multiple times.
I always mix my Bob’s gf 1:1 with the regular Bob’s gf flour for ALL my baking. Love the mixture. Using 1/2 butter, 1/2 coconut oil and less sugar. Appreciate the recipe and all the variations! Thanks.
Do you refrigerate this and reheat in the microwave? Will it still be as good?
Yes, I re-heat for just a few seconds to soften it up.
Is it okay to leave out the chocolate chips ? I like plain old banana bread with cinnamon and nutmeg in it. Will it change the recipe and make it dry
Thanks
Ellen
Yes, you can leave the chocolate chips our or replace them with nuts if you’d like.