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!

The Best Ever Super Moist Gluten Free Banana BreadNow 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 banana bread and lasagna (19 of 40)

4.79 from 372 votes

The Best Ever Super Moist Gluten Free Banana Bread

By: Layla
Soft and fluffy gluten-free banana bread is out of this world!
Prep15 minutes
Cook50 minutes
Total50 minutes
Servings 12 slices

Ingredients 

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

Serving: 1slice, Calories: 252kcal, Carbohydrates: 37g, Protein: 4g, Fat: 11g, Saturated Fat: 6g, Cholesterol: 49mg, Sodium: 225mg, Potassium: 188mg, Fiber: 3g, Sugar: 19g, Vitamin A: 318IU, Vitamin C: 3mg, Calcium: 48mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast, Dessert
Cuisine: American
Keyword: banana, bread, gluten free
like this recipe? Rate & Comment below!

BANANA BREAD

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.



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619 Comments

  1. I really don’t frequently consider using almond-milk in savory recipes…they all look yummy even however!

  2. OH my goodness!! I made this for a co-worker who is gluten free..horribly allergic. It is delicious!!! my husband tried it and couldn’t tell the difference.
    i did make it with light brown sugar (the only thing i changed) and kept an eye on the temp of the overn (i read another comment…glad i did). this is fabulous. i’m making all of my banana bread with this recipe!!! thank you so much!!

  3. I am gluten intolerant & have been gluten free for 5 yrs. I have tried baking Gf recipes in the past but not successfully. These days it’s easier to buy. I have to say this banana bread recipe is moist & delicious!! IThe only thing i’ll do is substitute margarin for butter as the cholesterol is too high..

  4. i used 1/2C pure maple syrup instead of sugar

    & Made flax Eggs, cashew mIlk+ vegan choco chips to make it vegan and its so Good and moist

  5. i used 1/2C pure maple syrup instead of sugar

    & Made flax Eggs + vegan choco chips to make it vegan and its so Good and moist

  6. I really was not expecting it to be as nice! It really is moist! And the best! And my son loved it also! But because i have been so often disappointed in the past I used half the amount of the ingredients, next time i will triple it! πŸ™‚ I substituted the sugar with coconut sugar, the milk with greek yogurt and the chocolate with sultanas. I used half plain gluten free white flour and half gluten free brown bread flour and added nutmeg and cinnamon. i also baked it at least 15 minutes less but my oven is super powerful. Wow, amazing, I will keep making more and more! Thank you so much!

    1. I so agree with you!! just made it today. love it!!! can’t wait to take it to school tomorrow!!!

  7. I’m a grandmother to a five year old very fussy eater. I made this recipe with hopes that he may like it. He loves it. So every Friday I bake him nice and moist banana bread. I love it myself. I’m gluten and dairy intolerant. I love that we can sit together and enjoy this Bread. Thank you so much

  8. Just started a low-fodmap diet for my daughter and this recipe (gluten free, lactose free milk) was the first food that really made her smile. Huge thanks!

  9. just made this wasnt expecting it to turn out that great! boy i was wrong absolutely delish! i used gluten free oats and pulsed them in my blender to turn them into oat flour i also substitute apple sauce in place of eggs (i just dont like eggs) and vegan butter (just my preference) also used soy in place of cows milk and added walnuts!! this will be my go to recipe for banana bread! everyone loved it thank you for this recipe!!

  10. I made this for a friend before realising It’S not gluten free- The baking powder CoNtains gluten. Tastes good bUt Please edit the name.

    1. Baking powder does not contain gluten. Gluten is a protein found in wheat, rye, and barley.

  11. 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)

    1. 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!)

  12. Second time making This and i love it! Cooked it a bit longer ao it was firmer. Delish! A regular in our house noW

  13. 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?

  14. 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!

  15. 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.

    1. I know this is super late but I would cool for at least 10-15 minutes!

  16. I’m new to gluten free anything and I Was wondering if I could use almond flour instead of the gluten free flour? Thanks!

    1. I have not tried this recipe with almond flour so I can not say without further recipe testing.

  17. 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!

  18. 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.

  19. We love this recipe! IT is quick and very good. It doesn’t have that gluten free taste that some recipes have.