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 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.
My favorite gf banana bread recipe! I made it a few weeks ago and we devoured it. Then my best friend suggested I try making her favorite recipe. It was good, but nowhere as great as this recipe so tomorrow, I look forward to making this one again.
The flavor was just ok. Not very sweet and a bit bland for my liking. Good texture and moisture. I had to bake it for 65 minutes, but I think 350F was too high and caused the bottom of the cake to darken and slightly burn the chocolate. Perhaps lower temp and longer bake would have yielded a better result.
Replaced the sugar with 1/4 of honey… this was delicious!!!! I’ve made it again and again… so so yummy!!!!!
This was the first time I’ve ever made banana bread but my family said it was the best they’d ever tasted, and I have to agree.
We were short a couple of ingredients. We had three large bananas, not four.
Worse, we had no baking powder or baking soda.
What saved us was one cup of gluten free pancake mix, which had an unknown amount of baking powder already mixed in. So we used that, along with one cup of the regular gluten free flower.
Then we used there rest of the recipe pretty much straight, minus the milk, plus one extra egg, a full cup of the chocolate chip cookies, and extra ones on the top. Deelish!!!
I like using Bob’s Red Mill stuff. They’re consistent and celiac-friendly. I can’t bear to waste bananas and this was by far the easiest and best recipe I’ve found! Nom nom nom
I looked at the comments before deciding to go forth with using this recipe and I have to say there is a common theme I’m seeing amongst everyone taking a chance despite all the choices online. I am VERY happy with the outcome and this is someone who’s tried their hand at baking several times after not having much luck in the past. The “great-baker gene” did not get passed down from my mother, so I thought until last night after taking that chance. This beaut ended up coming out this wonderful golden brown which mimicked the picture above and I removed it from the oven. I compared AFTER the fact having not remembered how the author’s version of this recipe looked like and bubbled with excitement. Most banana bread I’ve had is a much darker brown throughout but I’m thinking the GF flour had an affect on that as well as other lighter color ingredients. I used a stick of plant butter which worked well though I did not have the proper sized pan, only one slightly smaller. I will say the amount of batter filled this one pan with about a half inch of room from the top so she came out pretty tall and still cooked throughout (instead of only on the outside and raw in the middle) which has been an issue for me in previous attempts. You could easily make two loaves out of this and freeze the other for a later date but by not doing so, it ended up looking like your traditional size banana bread given GF quick breads tend to be a bit smaller from what I’ve tried and seen. I monitored the baking consistently throughout and had to bake it about twenty to thirty minutes longer and on the bottom rack. I moved it to the top within what I thought were the last twenty minutes but realized it was cooking too quickly on top and not throughout. It gained that beautiful color by being on the lower rack almost the entire time. I’m so happy how confident I felt reading this recipe and giving it and try, would highly recommend, FIVE STARS truly and can’t wait to make it again. Thanks for giving me the confidence as a new baker to want to move forward with my journey.
I will never use another banana bread recipe again. You knocked all others out of the park with this one!! This got devoured by my kids in one day, and even my son who doesnt like sweets was loving it!
So happy you and your family enjoyed it, Jennie, <3
This is now our favorite recipe on gluten free banana bread. Been searching for a good one for some time. But its important to use the right flour blend when making it.
I have made this recipe it was delish sooooo moist I was wondering if I could substitute and use monk sugar and coconut flour instead????
Do not use coconut flour. It is very coarse. Try 1/2 cup almond flour plus 1 1/2 c GF flour.
Add blueberry instead of chocolate chips.
I use disposable loaf pans.
3 small = 1 lg pan
Nice to give individuals
gifts.
I’ve been baking GF for years.
Can substitute GF in most recipes.
This is delicious. I live and bake in my 35ft RV. No problem.
Even have my kitchen aid mixer
Has anyone used this recipe for muffins? If so, how did you alter the cooking time and would you recommend them?
I did today! It makes 24 muffins. I think it took about 25 minutes give or take for each tray.
I was just wondering about muffins since I live alone. I love to freeze baked goods since I don’t want to eat them all at once and muffins freeze so well. Thanks for letting us know you made muffins from it.
excellent recipe 🙂
Honestly… this recipe was so easy and it’s a hit in this house! I even substituted the sugar for half maple syrup an half honey and it’s amazing! I omitted the chocolate chips and my kids still love it! I’m buying bananas more and more frequently now just so I can make this!! Added walnuts in the last loaf too which was a winner! Thanks!
Follow recipe almost exactly, used 1 cup mini chocolate chips, didn’t have loaf pan so used 8×8 pan and cooked for 45 minutes, moist and delicious. Used regular red mill gluten free flour
My husband newly diagnosed celiac and it has been a learning experience/ struggle finding tasty treats for him. WELL THIS RECIPE DID NOT DISAPPOINT!!!!!!!! My kids who are not celiac even asked me to make more!!!! Soooo freaking good! I had to make it dairy free as well so I just substituted reg dairy for almond milk and earth balance butter. Came out perfect! Question for you: Can I make this in muffin tin instead of a bread tin?
So happy your family enjoyed the banana bread! We actually have a muffin version as well 🙂
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.