The Best Ever Super Moist Gluten Free Banana Bread
This gluten-free banana bread is super moist, sweet, and easy to make! Perfect for ripe bananas and a delicious treat any time of day.
Servings: 8 servings
Ingredients
- 2 cups Bob's Red Mill gluten-free flour
- 4-5 very ripe bananas mashed (about 1 1/2 cups)
- 1/2 cup sugar
- 1/2 cup butter (1 stick), softened
- 2 large eggs
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips or your favorite mix-in
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your banana bread bakes evenly and rises beautifully.
- Grease your loaf pan with butter or spray it with non-stick cooking spray to prevent sticking.
- In a mixing bowl, mash the very ripe bananas until smooth. You should have about 1 1/2 cups of mashed bananas. The riper the bananas, the sweeter your banana bread will be!
- In a separate large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the mashed bananas, eggs, milk, and vanilla extract, mixing until well combined.
- In another bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. This step is crucial to ensure that your baking powder and baking soda are evenly distributed throughout the flour.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix, as this can affect the texture of your banana bread.
- Gently fold in the chocolate chips or your choice of mix-ins until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Place the loaf pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. The edges should be golden brown, and the top should spring back when lightly pressed.
- Once baked, remove the banana bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Slice, serve, and enjoy the deliciousness!
Equipment
- Mixing Bowls
- Loaf Pan
- Measuring Cups and Spoons
- Spatula
- Whisk
Notes
- You can prepare the dry ingredients ahead and store in an airtight container for quick baking later.
- Store cooled banana bread at room temperature in an airtight container up to 3 days or freeze up to 3 months.
- Try adding nuts, dried fruit, or spices like cinnamon for delicious variations.
- Avoid under-ripe bananas and overmixing the batter for best texture.
- Use a toothpick to check doneness; it should come out clean or with few moist crumbs.