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.
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.