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.
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!
can i substitute the 2 eggs with Flaxseed?
Do you use Bob’s 1-to-1 Baking Flour or the All Purpose blend? The All Purpose has a bean flour base and no xanthum gum, where the 1-to-1 is rice based and does have the xanthum…i’m going to assume the 1-to-1 but any clarification would be great!
This is by far THE BEST gluten free banana bread I’ve ever made!! The first time I made it I didnt cook it long enough. The second time, I added in a pinch of cinnamon and nutmeg, and kept it in the oven for 60 minutes and it came out PERFECT! the best way to use up extra rope bananas.
IT PASSED MY GRANDDAUGHTERS TEST AND WAS HALF DEVOURED BEFORE IT FULLY COOLED! i’D SAY IT’S A WINNER, WILL DEFINATELY MAKE IT AGAIN, SHE REQUESTED THE ADDITION OF NUTS NEXT TIME, SO WE’LL GIVE IT A WHIRL, BUT DEFINATELY A GOOD RECIPE!
Can i use any gluten free flour? If Its noy BOb’s, then do i need to add any additional?
Yes, you can use any brand gluten-free flour.
Thank you so much for THE YUMMY moist RECIPE. My chrildren have several food allergies. I made up 8 mini loaves with this recipe. I made a few alterations due to the fact that I only had 3 BANANAS and other food allergies. I used 1/2 of a cup of unsweeted APPLESauce instead of butter and 1/2 a cup of almond milk. I also added a teaspoon of cinnamon and had to leave out the chocolate CHIPS for food allergy REASONSI also switched out sugar for stevia. All 3 of my children ate these up fast. my husband and I even got to ENJOY one loaf. I will be making more of these.
I made this bread and slpit the recipe into 2 pans and added walNuts instead of chocolate chips. It is very good. DEfiNitely a keeper of a recipe. 😀😀
AH MAZE ING
!!!!
WOW. just wow. I hate the word moist.. but these are the definition of it. PERFECT recipe. I did 1/2 cup chocolate chips.. perfection.
I just made it and we are eating it warm out of the oven. It lives up to its name as the best ever. It is absolutely heavenly delicious!!! I used walnuts instead of chocolate chips and half & half instead of milk. amazing.
How long does it keep? Some of my GF recipes are best enjoyed the same day. Is that the case with this one?
When i searched gluten and dairy free recipes, Your ban bread rec came up. I see there is milk in it though. Can i use a non dairy substitute ?
Thanks.
halved the recipe. i halved the recipe cuz i only had three Small bAnanas. Bobs red mill 1-1 flour with stevia not sugar. Mixed in pecans and wAlnuts, dark choc chunNks and blueberries, also put in cinnamon and nutmeG. Merry christmas 🎁🎄❄️🙂 yum!
THis came out great! I used unsweetened vanilla almond milk instead of Milk, and Bob’s Red mill All Purpose baking flour, because that’s what i had hand. I also added 2 tsp. Of xanthan gum as suggested On thr flour bag. Good recipe! Thank you!
I just made this last night and it was delicious. My family of 3 ate almost half the loaf! It rose nicely and had a golden crust with soft moist inside. I made the recipe as written except used almond milk, but will try it with less sugar next time. it baked in 50 minutes. My daughter has celiac, I am highly intolerant and my husband has no problem with gluten and we all enjoyed it. Will make this my go to banana bread recipe!
I doubled the recipe with my kiddos baking helo. We made one loaf and muffins as well. We used half the sugar and Added some slivered almonds and used vegan butter to go dairy free. They turned out amazing!
We LOVE this recipe!! I have been using it for over a year now to make gluten free banana chocolate chip mini breakfast muffins! I omit the sugar ENTIRELY. WE find the ripe bananas sweet enough on their own. And we use lily’s chocolate chips (Stevia sweetened) as you may have guessed we’re a pretty low-sugar household. I throw all the wet ingredients in a bowl and blend with a stick blender, then add the bananas and blend them too, very easy and fast this way. It makes lovely, moist, delicious muffins every time. They rarely last more than a couple days as we all devour them, lol! They bake about 25-30 minutes, I just check with a toothpick around the 25m mark. I’ve found they’re rather hard to overcook tbh.
Thanks for this fab recipe 🙂
With a family of 4 celiacs, GF banana bread is a must! This is the best I have ever eaten. My mom’s recipe calls for cinnamon, nutmeg and cloves, so i added 1 tsp. Of cinnamon and nutmeg, 1/2 tsp. Of cloves. I substituted 3/4 cup of chopped pecans instead of chocolate chips. Perfect loaves! i’ll Be proud to serve this at our Thanksgiving dinner tomorrow!
Fantastic recipe! I baked mine for 58 minutes and it came out perfectly. I also added 1/4 peanut butter and left out the chocolate chips. soooo yummy!