The Best Ever Super Moist Gluten Free Banana Bread

Recipe courtesy of Gimmie Delicious Food.

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Votes: 511
Rating: 3.17
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Servings 8servings
Prep Time 15minutes
Cook Time 50minutes
Submitted By Layla Atik from Gimme Delicious Food (aka Brunchtime Baker)
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 511
Rating: 3.17
You:
Rate this recipe!
Servings 8servings
Prep Time 15minutes
Cook Time 50minutes
Submitted By Layla Atik from Gimme Delicious Food (aka Brunchtime Baker)
Share this Recipe
Share this Recipe
Ingredients
Ingredients
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 10 minutes, then turn out onto a wire rack. Slice and serve warm!
Products Used in this Recipe
Recipe Comments

40 thoughts on “The Best Ever Super Moist Gluten Free Banana Bread

    1. Recipe Specialist

      Gluten free breads tend to dry out and mold quickly. When storing the prepared bread, allow it to cool fully. Then wrap it tightly with plastic wrap and store it in an airtight container. You may store it in your refrigerator for up to 7 days or in your freezer for 1 month.

      Reply
  1. Loretta

    Love this recipe. It’s easy to use n change ingredients that I use like coconut oil. It’s a hit with people who aren’t gluten-free.

    Reply
  2. Shellie

    Made this exactly as written (I used 4 bananas), with the exception of substituting EnerG egg replacer for the 2 eggs. We’ll definitely make this again! Delicious!

    Reply
  3. Sandy

    Just made these and they are delicious!!!! I substituted coconut oil for half the butter and added dried cranberries along with mini chocolate chips. Oh and baked them as muffins for 25 minutes. I am going to save this recipe and look for more on this site.

    Reply
    1. Recipe Specialist

      We have not tried using blueberries in this recipe. It sounds like a great swap for the chocolate chips!

      Reply
    1. recipe specialist

      Hi Kate,
      4-5 bananas should be approximately 1.5-2 cups of mashed bananas which is a standard amount of bananas for simalar recipes. Bananas also make a great substitute for eggs- this particular recipe may use a lot of bananas, but only uses two eggs. The recipe will make one loaf of banana bread.

      Reply
  4. hilary

    Just made it with 4 large over-ripe bananas; about 1/4-1/3 cup sugar; self-raising g/f flour so no baking powder; walnuts rather than chocolate; and cinnamon rather than vanilla. Otherwise, followed the recipe exactly 😉 Very light, very delicious.

    Reply
  5. carolyn davidson

    I just made this recipe and it turned out Delicious ??! I baked about 20 muffins instead of a loaf at 350° for 25 mins. I was out of baking soda so I used 1 tbsp of baking powder. I omitted the chocolate chips but added 1/4 cup additional sugar. Next time I will add chopped pecans. The muffins were fluffy and very moist!

    Reply
  6. nicole

    loved this recipe! did exactly as described above and turned out moist and delicious. I asked my kids if they wanted some butter and they said no it was already perfect 🙂

    Reply
    1. recipe specialist

      Hi Stephanie,
      If you are trying to cut the sugar out completely you may wish to try Stevia powder or drops and use as directed. You could also try replacing the sugar with honey in which case you would decrease the liquid in your recipe by one-fifth, and lower the baking temp by about 25 degrees to prevent browning.

      Reply
    1. recipe specialist

      Hi Michaela,
      We havent tested this recipe using our Gluten Free All Purpose Flour, but if you want to use this flour instead, you will need to add Xanthan Gum; there is a chart on the bag of Gluten Free All Purpose Flour that will tell you how much to add. Please note that our Gluten Free All Purpose Flour is a “heavier” blend with different ingredients which may affect the flavor and texture of the final product.

      Reply
    1. recipe specialist

      Hi Lauren,
      We have not tested this recipe using any of our bread mixes, so substituting this ingredient may alter the results. This recipe can be made vegan by substituting margarine or oil for the butter in equal amounts, using an alternative milk like Almond Milk or Soy Milk, and using your preferred egg substitute (flax eggs for example). You will also want to make sure you are using vegan chocolate chips (dark chocolate, carob chips, or similar).

      Reply
  7. Liz

    Awesome! Tastes totally normal. You wouldn’t even know it’s gluten free. I used egg free powdered egg substitute and vegan butter and turned out moist and delicious. I cooked it for 50 so the only change will be a slightly longer cook time next time. Yum!

    Reply
    1. recipe specialist

      Hi Tracy,
      You can omit up to 1/2 cup of Gluten Free 1-to-1 Baking Flour and replace it with Almond Flour, but Almond Flour is not a good cup for cup substitute. If you use 100% Almond Flour the loaf is very likely to crumble apart as Almond Flour cannot provide the same structure and texture as the 1-to-1 Blend.

      Reply
    1. Jill

      I used half non salted Kerry gold (just to use it up) then half salted Kerrygold butter. My favorite butter. I used brown sugar cause i like the result i get from it.

      Reply
  8. Penny

    I’ve made this twice and both times the eggs have separated the butter when mixed in this way and I’ve had to start again. Don’t know what I’m doing wrong? That said if you melt the butter, add it to the sugar and then the eggs and proceed then it’s a nice cake.

    Reply
    1. recipe specialist

      Hi Penny,
      The cake should still come together, even if you see some separation when you add the egg mixture to the creamed butter. All of your ingredients should be at room temperature before you mix which should help with separation. You could also try alternating the wet ingredients with the dry ingredients starting by adding a small amount of liquid to the creamed butter and ending with the dry ingredients.

      Reply
  9. Dee-Ann Decker

    I just made this for the first time and it was awesome! I substituted raw honey for the sugar 1/4 cup and almonds instead of walnuts. I also didn’t use the chocolate chips and will try it with blueberries next time. I only had 2 large banana’s and it definitely needs more.

    Reply
  10. Vada Rae Maryol

    I sent my husband to work with a loaf. It was a huge hit (gone within an hour)! They liked it so much they have requested an other loaf. No body could believe that it was gluten free too.

    Reply
  11. Christina

    I just made this today for the first time. We have a favorite GF banana bread recipe but I don’t have any more of the flour mix used for it, so I decided to try this out. I made a few minor changes – 2 cups of mushed bananas, 1 cup of vanilla yogurt. The yogurt makes a great substitute if you don’t have enough banana. Because of that, I omitted the vanilla. I also used salted butter so I also omitted the salt. I doubled the recipe and did one with chocolate chips, one without (in a family of 6, one loaf doesn’t cut it!) It came out moist and delicious. Definitely going to make again.

    Reply
  12. Jill

    So good for my first gluten free baked good. I added cinnamon as I always do and only brown sugar. Made 4 mini loaves so i can share. Didn’t have chocolate chips. This is will be my new go to recipe.

    Reply
  13. Cindy

    Bad, bad. Gluey mess & I baked it about 20 extra minutes. I usually have no problems with your GF things.
    Trying it again tomorrow with fingers crossed!!!!

    Reply
    1. recipe specialist

      Hi Cindy,
      Thank you for sharing your experience with this recipe- we hope that you have better results the next time you try it! We may suggest reducing the amount of bananas you use a bit and checking to make sure your oven is running at the correct temperature by using an oven thermometer. If your oven temperature is off, this may cause issues with your bread being under-baked in the center.

      Reply
  14. Jk

    Loved it! Moist and not gritty like GF can be sometimes. I used 1/2c mini choc chips and 1/4-1/2 C chopped pecans. Then I put 2Tbs melted butter over the top before baking-yumm!

    Reply
    1. recipe specialist

      Thank you for your review of this recipe- we’re so happy to hear that you had such good results!

      Reply

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