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The Best Ever Super Moist Gluten Free Banana Bread

12 servings


15 minutes

active time

50 minutes

total time


2 cups Bob's Red Mill gluten free flour

4-5 very ripe bananas (mashed (1 1/2 cups))

1/2 cup sugar

1/2 cup butter (1 stick, softened)

2 eggs

2 tablespoons milk

1/2 teaspoon vanilla

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/2-1 cup chocolate chips (I used 1 cup)


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

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.

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 15 minutes, then turn out onto a wire rack and cool another 30 minutes. Slice and serve warm!


Serving Size

1 slice


252 kcal

Total Fat

11 g

Saturated Fat

6 g

Unsaturated Fat


Trans Fat



49 mg


225 mg

Total Carbohydrate

37 g

Dietary Fiber

3 g

Total Sugars

19 g


4 g

12 servings


15 minutes

active time

50 minutes

total time
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