The Best Ever Super Moist Gluten Free Banana Bread

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

The Best Ever Super Moist Gluten Free Banana Bread

4.8 from 59 reviews
Cook time:
Total time:
Author:
Serves: 8

Ingredients

  • 2 cups Bob's Red Mill gluten free flour
  • 4-5 very ripe bananas, mashed (1½ cups)
  • ½ cup sugar
  • ½ cup butter (1 stick), softened
  • 2 eggs
  • 2 tablespoons milk
  • ½ teaspoon vanilla
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½-1 cup chocolate chips ( I used 1 cup)

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan, set aside.

  2. 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.

  3. 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 minutes, then turn out onto a wire rack. Slice and serve warm!

Nutritional Facts per thick slice:The Best Ever Super Moist Gluten Free Banana Bread Nutritional InfoBANANA 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.

148 Comments

  • Cindy B

    Yum! This was really good. I didn’t add chocolate chips and it was still delicious. Only change was to add half a teaspoon of apple cider vinegar. Oh I also made muffins instead of a loaf. Light and fluffy, love it.

  • Melissa

    Just a note for anyone who complained about the bread being overly wet in the middle. I had this issue over and over again no matter what recipe I used. It turns out my oven runs too hot so while the outside was more then done for the specified time, it acted as a ‘shield’ almost, preventing the centre from cooking properly and moisture evaporating. I lowered the temp by 10 degrees and now have perfect loaves. Invest in an oven thermometer to see if you’re encountering a similar issue.

  • Jan

    I did not have 5 ripe bananas, (I only had 3) so used a small container of banana creme yogurt to make up the difference. It turned out very moist and yummy. Will do it again.

    • Hillary

      I just made them into muffins (my loaf pan has mysteriously disappeared) and it worked quite well. I already had the batch made up exactly as written before I realized I didn’t have the pan, but I cut the bake time to 20 to 25 min (I think I pulled them at about 23 min). Still has the texture of a bread so a bit thicker than a regular muffin, but overall I like them. Hope that helps.

  • Adrianne

    Oh my goodness. We love love love this bread!! I use Pamela’s gluten free all purpose bread (we just aren’t fans of Bob’s… Sorry Bob). I have used M & Ms (red and green for Christmas) when we didn’t have chocolate chips, and it’s still amazing!. Thank you so much for sharing this recipe.
    Also, today I made this as muffins. It made 22 muffins and baked at 350 for 20 minutes. Delicious.

  • Ann-Marie

    I just got done making the banana chocolate chip bread using gluten free almond flour along with brown sugar and oil instead of butter and white sugar . It turned out fabulously delicious 👌. Thank You for the recipe and I will make this again when I have out of town company in August and October.

  • Morgan

    Love this recipe! And I will be making it again!
    I made this recipe dairy free using Earth Balance dairy free, soy free butter, Silk chocolate almond milk and Enjoy life chocolate chips and it turned out WONDERFUL! I’m so pleased!

  • Ben Marolt

    You must have used some really small bananas if this recipe worked as written. I used 4 ½ bananas and it looked like an excessive amount of batter for the pan, but I thought it might not rise much. Inevitably, there was minor overflow from the 9×5 about 35 minutes in. wish landed on the element and made plenty smoke. 75 minutes at 350° and it was still soupy. Finally took it it out after 2½ hours as it seemed to have set up, center slices didn’t quite get done. The top crusted and became a tasty, crunchy cookie. It tastes amazing otherwise! A revision stating grams or cups of mashed banana instead of number of bananas would probably turn this good recipe into a great recipe.

      • Ben Marolt

        Thanks for the update! My 4½ bananas mashed up into a bit over 2¼ cups, so I’ll try it again soon with the right amount of mashed bananas. I ended up baking the middle third some more. It was still plenty moist after another hour at 250, but didn’t hold together well with all the excess. Thanks again!

  • adela uribe

    Great recipe for gluten free 55 minutes on electric oven will try same recipe non gluten very moist.

    Thank you

  • L

    WOW! This was AHmazing! This was my first attempt at baking gluten free, so I was skeptical, but this recipe did not disappoint! I made some slight changes. I used four not very ripe bananas, 1 teaspoon of arrowroot, 1/4 cup of maple syrup. The texture was amazing and the sweetness was perfect. I toppedwith chopped walnuts and chia seeds. So good!! Thanks for sharing.

  • serena

    wow very moist, delicious! makebtje exact receipe and bakes for 50 minutes, perfect! best gluten free banana bread hands down, cuz ive tried them all, lol. after intook the first bite i said oh no, did i ise gluten free flour or just regular flour( i was thinking of juat using regular flour and me just not eating any and just make for the fsmily cuz i could never find a really good gluten free receipe) it didnt even taste like gluten free , i am amazed at this and i will always use this one, i used 4 bananas
    5 stars

  • Ashley

    I followed the recipe exactly as written and had to cook it 25 extra minutes because the inside was not cooking at all! Its for sure the moistest banana bread every but it never really cooked! And my oven temp is accurate :/ wondering if 5 medium ripe bananas was too many?

    • Ashley

      Same here, it turned out great but I had to cook it way longer than it said. I used flax egg so I thought that was the reason but maybe not.

    • Layla

      I’m not sure where you went wrong, Ashley. Maybe your bananas were very large or something else went wrong. I’ve never had to bake it more than the an hour. Please give the recipe another try with just 3-4 bananas and see how it turns out for you!

  • Tiffany

    Very good! It was so moist that I couldn’t even tell is was gluten free! I added about a cup of oats to the recipe to thicken it up a bit, put the mix into muffin tins, and cooked for 35 minutes. I’ll add a bit of cinnamon next time to add a tad more flavor. I’m very happy with how these turned out!

  • Kimberly

    I made this vegan by using soy milk, egg replacer and vegan butter, switched the choc chips for chopped walnuts and added a little cinnamon and nutmeg and it turned out amazing! I baked mine for 40 minutes and it was perfect 🙂

  • Debra

    Hi, this is my first attempt at Gluten Free baking; I used the Gluten Free all purpose baking flour by Bob’s Red Mill. It turned out so good that I am making another batch. I am now noticing that it states you should add Xanthan Gum to recipes. I assumed my flour was the same as what was used in your recipe. Does your flour have this Xanthan Gum in the ingredients? Mine still turned out great without it. Also, my cooking time was 35 minutes. Convention oven, baking mode. From Canada.

    Thanks again for the wonderful recipe; I will try it with dates instead of chocolate chips.

    • Layla

      I’m glad your bread turned out great, Debra. Nope, you do not need to add Xanthan gum to this recipe if you are using the Bob’s GF flour!

      • billy

        Gluten Free All Purpose Baking Flour does require the addition of Xanthan Gum, but the Gluten Free 1-to-1 Baking Flour does not; they are two different blends. Gluten Free 1-to-1 already has Xanthan Gum in the mix while the Gluten Free All Purpose does not include it as an ingredient.

  • Teri

    I thought this recipe was great! I did make a few changes. I added 4 TBL of buttermilk powder and 1/4 cup of sour cream. Then I used 2 large ripe bananas and 1 apple (which I shredded). It was moist and had the most wonderful flavor. I will definitely be making this again!

  • Gabriele O'Neill

    Great recipe! I made this with various of my own flour mixes and omitted the sugar and the milk. It was still very good!

  • Esther L Hampton

    I used light brown sugar instead of white sugar, doubled the vanilla (think I’ll add cinnamon next time) and used three large bananas. I baked it for one hour and 10 minutes – it was still mushy in the middle at one hour. Great taste and nice consistency. Oh, and I omitted the chocolate chips and used 3/4 cup of walnuts instead. Chocolate chips in banana bread does not appeal to me.

  • Dalia

    Loved the recipe! Super moist and yummy. I omitted the milk and it was still delicious. Used coconut oil instead of butter. Made it for my son who can’t eat gluten and he loved it! Thanks for the detailed recipe and pictures.

  • Ellie

    This may have been good, but the chocolate made it taste awful and it was so moist, it was like pudding. Had to throw away.

  • Elizabeth Palmer

    Not to good. I substituted coconut oil for butter and sugar for monk fruit sugar and walnuts instead of chocolate chips. Needs more sugar!

  • Ada alvarez

    I use domata flour., has anybody used it before., you can use this flour like bobs red mill flour. I haven’t made the banana bread yet but been looking for one so please let me know asap., thanks.
    Ada

  • Joanne Stewart

    Tried this tonight and just wanted to say how delicious it is. I have IBS and so a very sensitive stomach and I’ve tried other recipes that either call for almond flour (which upsets my stomach) or turn out really dry. But this one came out moist and delicious and perfect. I did modify the recipe a bit (to suit my stomach). I substituted 1 cup of the Bob’s Red Mill with gluten free oat flour, used margarine instead of butter, used 1/4 cup granulated sugar and 1/4 cup brown sugar, and used egg whites (cause I can’t eat yokes) and it still came out moist. This is now my favorite banana bread recipe. 🙂

  • R

    Too much butter. I’ll do half next time and probably omit the sugar. I substituted eggs with Greek yogurt. Besides butter, it was Excellent!

  • Simona

    Delicious, I have replaced the eggs with 25 grams of chickpea flour and 4 tbsp of water, worked perfectly. Thank you very much for the recipe

  • Jamie

    My best friend loves banana bread, but has recently developed a gluten allergy, so happy to have found this recipe so I can still make one of her favorite treats

  • Stephanie

    I just made this, thank you for the simple recipe! I used erikas all purpose flower, just FYI. Mine my out a little too moist but still good….. I think I may have used too much banana. Is there a cup reference as to how much? It’s a little vague

  • Anita

    Was recommended this recipe by a friend. My husband is celiac and I am always looking fro gluten-free cake recipes. This one is one of the best and easiest to make I have ever tried. I used Bob’s Red Mill All Purpose Gluten-Free Baking Flour which is probably the same one as the recipe calls for under a different title. Definitely a winner. Works with 3 large bananas, if you don’t have more ripe ones around. You cannot tell it is gluten-free. Thanks!

  • Jumi

    I made some gluten free banana bread using the Bob’s Red Mill flour that you used as a substitute for my usual go-to recipe using wheat flours. Additionally, I added some guar gum to the mix.
    I baked for about 45 minutes and the banana bread did not come out good. It had almost a mochi-like or rice cake consistency that was really chewy. The texture was not pleasing at all (nothing near bread).
    Do you have any idea why that happened? Thanks!
    -First-time gluten free baker trying to learn how to make this work

    • Layla

      It could be because you added the additional guar gum. The Bob’s Red Mill gluten free flour does not need anything additional added to it. Please try the recipe again without the guar gum and I’m sure it will be much better!

  • Vivian Gardner aka You're biggest fan

    Oh my gosh I almost cried when I tried a piece of this bread. I made it the other night and added cranberries instead of chocolate chips. It was SO MOIST!! I haven’t had banana bread in almost 2 years since I have Celiac and baked goods are always dry. My family who does not have Celiac sucked the loaf down so I made a few more loaves and froze them and made muffins out of the batter too for breakfasts. I just stocked up on more bananas so I can make some mini loaves for Valentine’s Day yummies! Thank you thank you thank you!!!

  • Maddie

    When I was looking for a Gluten free banana bread which was also healthy I came across this, I added unsweetened applesauce, cinnamon chips and sliced almonds for a healthier option than chocolate chips. I am awaiting the results, just put in oven I will keep you posted

  • Cathy Bumgardner

    Followed the recipe directed, received rave reviews at work for a co-worker who can’t eat gluten. Thank you so much for making our day!!

  • Anna

    I had some ripe bananas so I googled Banana Cake and this recipe came up! It was such an easy recipe to follow and it certainly is a great delicious treat for the family!

  • Mackenzie

    Great recipe. I substituted the butter with coconut oil. I also added half cup of ground flax seed to make it a little heartier for my self and cinnamon. I didnt use chocolate so on top i grated fresh ginger and sprinkled brown sugar for the crust. How big is a thick slice for your recipe to get an idea for nutrition and calories

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