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Best Ever Super Moist Gluten Free Banana Bread

Best Ever Super Moist Gluten Free Banana Bread Recipe to Love

Experience the Best Ever Super Moist Gluten Free Banana Bread that's rich in flavor, quick to make, and perfect for any occasion.
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Prep Time 10 minutes
Cook Time 55 minutes
Cooling Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups Bob’s Red Mill Gluten-Free Flour Can substitute with other gluten-free blends that include xanthan gum.
  • 3 medium Ripe Bananas Use very ripe bananas for optimal sweetness.
  • 1/2 cup Sugar (Granulated or Light Brown) Substitute with coconut sugar for lower glycemic index.
  • 1/3 cup Butter (or Dairy-Free Alternative) Can be substituted with avocado oil or shortening.
  • 2 large Eggs Consider flax eggs as a vegan substitute.
  • 1/4 cup Milk Can replace with almond or oat milk for dairy-free options.
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Baking Powder Ensure it's fresh for best results.
  • 1/2 teaspoon Baking Soda Ensure it's fresh for best results.
  • 1/2 teaspoon Salt
  • 1 cup Chocolate Chips (Optional) Can use chopped nuts or dried fruits as alternatives.

Equipment

  • 9x5 inch loaf pan
  • Mixing Bowls
  • Spatula
  • Whisk

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x5 inch loaf pan by lightly greasing it.
  2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt until mixed.
  3. Cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
  4. Mix in the eggs, milk, vanilla extract, and mashed ripe bananas into the butter-sugar mixture until just combined.
  5. Gradually fold in the dry ingredients into the wet mixture until just combined, don't overmix.
  6. Gently fold in any optional mix-ins like chocolate chips, nuts, or dried fruits.
  7. Pour the batter into the prepared loaf pan, smoothing the top evenly.
  8. Bake for about 50 to 55 minutes, checking for doneness with a toothpick.
  9. Let the banana bread cool in the pan for about 15 minutes before transferring to a wire rack.
  10. After 15 minutes, transfer the banana bread to a wire rack and let cool completely for another 30 minutes.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 23gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 35mgSodium: 150mgPotassium: 190mgFiber: 2gSugar: 8gVitamin A: 4IUVitamin C: 10mgCalcium: 1mgIron: 5mg

Notes

Store cooled banana bread in an airtight container at room temperature for up to 2-3 days. Refrigerate for up to a week or freeze for longer storage.

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