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.
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 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 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 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?