Gluten Free Banana Bread

Gluten free chocolate chip banana bread on a cutting board with a glass of milk.

Moist, sweet, tender gluten free banana bread made in one bowl with any gluten free flour blend that swaps in one-to-one. Chocolate chips optional. Your guests will never know it's gluten free.

4.87 from 38 votes

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Course: Breakfast

Cuisine: American

Diet: Gluten Free

Keyword: gluten free banana bread

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings:

Ingredients

1 ½ cup Bob's Red Mill Gluten Free 1 to 1 Flour
1 teaspoon baking soda
½ teaspoon salt
¾ cup sugar
½ cup unsalted butter, melted and cooled
2 large eggs
1 teaspoon vanilla
3 ripe bananas, mashed
½ cup chocolate chips or chunks, optional

Instructions

Preheat oven to 350 degrees. Spray a loaf pan with cooking spray.
Whisk all dry ingredients in a large bowl.
1 ½ cup Bob's Red Mill Gluten Free 1 to 1 Flour, 1 tsp baking soda, ½ tsp salt, ¾ cup sugar
In another bowl mix all wet ingredients together. Make sure butter has cooled before adding it.
½ cup unsalted butter, melted and cooled, 2 large eggs, 1 tsp vanilla, 3 ripe bananas, mashed, ½ cup chocolate chips or chunks, optional
Make a well in the center of the dry ingredients and add the wet ingredients in. Mix until combined.
Pour into prepared baking pan and top with more chocolate chunks. Bake for about 40-50 minutes or until a toothpick inserted into center comes out clean. Let cool before slicing.

Notes

Flour. Any 1-to-1 gluten free blend works. I've had the best luck with Bob's Red Mill, King Arthur Measure for Measure, and Pillsbury. Spoon it into the measuring cup and level it off rather than scooping straight from the bag.

Bananas. Aim for about 1 and one quarter cups mashed, since banana sizes vary so much. Thawed frozen bananas need draining first or the loaf takes far longer to bake through.

Chocolate. Optional. The loaf bakes the same without it.

Muffins and mini loaves. Muffins, 18 to 22 minutes at 350. Mini loaves, 25 to 30 minutes at 350. Makes about 12 muffins.

Storing. Wrapped in foil or in an airtight container in the fridge for a few days. Wrapped in freezer wrap inside a zip-top bag for up to three months. Warm before serving.

Nutrition

Nutrition Disclaimer

All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.

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