Best Ever Gluten Free Banana Bread

There's no real magic to baking gluten free banana bread. The most important decision is what type of flour to use.

I often use Bob's Red Mill 1 to 1 Gluten Free Baking Flour because it can be replaced one-to-one, and usually, no one can tell. Now, those more sensitive types might be able to, and it depends on what you are using it for, but in general, your audience will thank you.

I have tried just about every gluten free flour on the market, and years ago, I made my own flour mixes. I am so happy that there are so many great options available at the grocery store these days.

I have had much success with Bob's Red Mill 1 to 1 Gluten Free Baking Flour, King Arthur Gluten Free Measure for Measure Flour, and Pillsbury Best Gluten Free All Purpose Flour Blend. In most cases, these should work as an exact one-to-one replacement, but you do have to test them out with some recipes. I can assure you in this recipe: it works!

Baking times for gluten free recipes should be the same. I always suggest using a thermometer in your oven now and then to check and see if it's heating to the correct temperature.

I cook my baked goods in the center rack of the oven even if this means I cook cookies and muffins in two batches. We all know that cookies on the top and bottom racks just don't turn out the same.

Storing gluten free baked goods can be challenging because they do not stay as fresh as those baked with all-purpose wheat flour. I would suggest storing it for only a few days or keeping the bread in the refrigerator. You can always warm it up for 20 seconds in the microwave.

Some readers ask me about how the nutrition of gluten free flour stacks up to white flour. As I like to say, dessert is dessert, and in this case, it makes no difference. Gluten free does not equal healthy.

You can measure gluten free flour the same way you would regular flour. I like the spoon and level method, where you fill the measuring cup using a spoon, then take a butter knife and level it off. That way, you can be pretty sure you are being accurate.

• Gluten Free For Beginners
• Pros and Cons of a Gluten Free Diet
• Gluten Free Diet Meal Plan

This Gluten Free Banana Bread is easily made in one bowl by mashing some ripe bananas and mixing some wet and dry ingredients together. Make sure you mash those bananas really well. Oh, and the house smells AMAZING while it cooks.

I've doubled this recipe and made two big loaves, and I've also made super moist Gluten Free Chocolate Chip Banana Muffins out of this. Pop those babies in the freezer for an extra sweet treat next week.

• 1 ½ cups Bob's Red Mill 1 to 1 Gluten Free Flour - You could also sub out ½ cup of this flour with ½ cup of almond flour to add more protein to this and a bit more structure.
• ½ teaspoon salt -makes all the flavors work together
• 1 teaspoon baking soda - makes it nice and fluffy
• ¾ cup white sugar - can substitute coconut sugar or brown sugar
• ½ cup unsalted butter, melted and cooled
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 3 overripe bananas, mashed really well, no chunks - makes it so moist
• ½ cup chocolate chunks or chips - I always use Enjoy Life Chocolate Chunks, so good

Photo from Canva

1. Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 5 inch loaf pan with cooking spray.
2. It's so simple just whisk together all dry ingredients together in a large bowl.
3. In a small bowl, mix all wet ingredients together and then pour into the bowl of dry ingredients.
4. Add the chocolate chips and stir. You can also use blueberries, peanut butter chips, or white chocolate chips. Get creative!
5. Mix well and pour into the prepared loaf pan that has been sprayed with cooking spray.
6. Cook on the center rack of the oven until a toothpick inserted in the center comes out clean.
7. Let cool on a wire rack completely before cutting.

• easy to make with pantry staples
• incredibly moist
• jam-packed with chocolate chips
• crave-worthy
• perfect for gifts
• gluten-free (but you can't tell!)
• delicious!

You can substitute the melted butter for melted coconut oil or vegetable or canola oil. To melt your coconut oil, just put in the microwave for ten-second increments and take it out when it is still slightly solid with some melting.

It can be a little tricky but inserting a toothpick into the middle and ensuring it comes out clean should work. If it's not done stick back in the oven for a few extra minutes and then check again. Allow the bread to cool before slicing it.

In the unusual case that you have any banana bread left, you can wrap it in foil or put it in an airtight container for a few days in the fridge. Warm it up before eating if desired. You can also wrap it in freezer wrap and place it in a Ziploc bag to store it in the freezer for up to three months.

So many options for leftover bananas. We like dicing ours into coins and freezing them for future smoothies. Or you could get fancy and make Chocolate Peanut Butter Banana Popsicles or Banana Bliss Balls.

• Blackberry Banana Bread
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• Or Click here for all my Easy Gluten Free Desserts.

Recipe Adapted from Allrecipes.