My Banana Banana Bread is currently my most popular post by far, thanks to a little viral repinning on Pinterest.
I have a feeling that the prefix “gluten-free” on this recipe will prevent it from ever reaching that level of success, but that’s okay.
I didn’t make it for views, I made it so my friend would have one more thing to eat at Easter Brunch.
When I had plans to feed one GF friend at brunch, another GF friend informed me to be wary of gluten-free brunch baking as quick breads weren’t really doable gluten free. Muffins, pastries and all the fluffier things tended to end up more stiff and gummy than one would generally go for. She suggested I try some sort of cookie instead.
I wouldn’t say that I took that as a challenge, but I suddenly had a craving to make banana bread.
I think the part where I definitely did not take it as a challenge was the fact that gluten free baking freaks me out and I absolutely do not trust myself to make or change GF recipes. I do not understand what all the flours do, I just understand that gluten, my lovely crumb structure building friend, is suddenly evil and totally forbidden. And that somehow that structure would be rebuilt with other magics that I have very little insight in to.
And so, I consulted my dear internet for a guided answer from someone way more knowledgeable than me on the topic of gluten-free quick breads.
I did know a few things about the bread recipe I was seeking out that were important to me. Like the inclusion of chocolate chips. My normal banana bread doesn’t have them (at least not all the time) but one of the things I have discovered in the past when playing with GF baking is that if you can overpower the taste of GF flours with something else, that’s generally a positive. It’s not that GF flours taste bad necessarily, it’s that they taste different. That difference, when it’s so close, but not quite right, has a tendency to simply taste “off”.
I also wanted it to look crusty golden brown in the photos because sometimes crust is an issue in GF baking, and I like my banana bread soft and dense on the inside, while having the slightest of crunch to the outside.
The recipe I found from Gluten-Free Goddess did not disappoint. I only made minor adjustments (there were no vegans I had to feed, so I swapped the arrowroot starch for eggs) and I’m happy with how it came out. I can still taste the GF flour, but I also have a tendency to explicitly look for it when sampling GF goods so I’m a little weird about it.
Also, I got the thumbs up from GF and non-GF consumers alike.
It will never replace the banana banana bread… but it’s nice to know I have something I can share with a few more of my friends that often get excluded.
Gluten-Free Chocolate Chip Banana Bread
Adapted from Gluten-Free Goddess
- 3-4 ripe bananas, mashed (1 cup puree) (Make sure you actually measure this as wet to dry ingredient ratios are especially important in GF recipes)
- 1/3 cup olive oil
- 1 cup light brown sugar
- 2 large eggs
- 1 1/2 cups gluten-free flour blend (I used Bob’s Red Mill All-Purpose Gluten-Free Baking Flour)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/2 teaspoon xanthan gum
- 1 rounded teaspoon cinnamon
- 3/4 cup semi-sweet chocolate chips (original recipe has 1/2 cup but I had exactly 3/4 cup left in a bag and I love chocolate too much to leave 1/4 cup behind. Either measurement would work, adjust to your personal tastes!)
- Preheat your oven to 350ºF. Lightly oil the bottom of a 8×5 inch loaf pan and dust with rice or corn flour.
- In a large mixing bowl whisk together the bananas, oil, brown sugar and eggs.
- In different medium sized bowl, whisk together the dry ingredients. Add the dry ingredients into the banana mixture and stir until smooth but make sure not to overmix. If the batter looks too thin and wet, add more gluten-free flour, a tablespoon at a time, to thicken the batter.
- Add in the chocolate chips and stir by hand to combine.
- Pour the batter into the prepared loaf pan and bake in the center of a preheated oven for an hour, until the loaf is firm, a bit crusty, and a wooden pick inserted into the center emerges clean.
- Cool the loaf in the pan on a wire rack completely. (The bread is a little more crumbly than standard banana bread and is more likely to fall apart if you try to take it out of the pan early.. which I may know from experience…)
Your blog makes me want to take a week off from work and bake non-stop. Then take another week off to eat it all. :-)
That’s such an awesome compliment, thank you!! :D
I tried this recipe tonight and it turned out so well!! Thanks for the tips & tricks :) I also added 1/2 cup unsweetened coconut to the recipe & it added a really nice flavor.
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Thos is my fave banana bread recipe. Its really good with red bananas too. Only thing i do different is I never measure my bananas. I just go with the flow. so moist, never guess it was gluten free. I have given taste tests to family and friends and they were shocked it was gluten free. making some again today. thaks for sharing
Making this weekend for my family. I am only celiac but my 9 yr old son with autism and my hubby who just had knee surgery are anxiously awaiting me to make this as it has been over a yr. to them that is eternity
Made this yesterday. Great recipe!
I tried this last night.. but it didn’t rise properly.. I am wondering if it is because I added quite a few extra tablespoons of flour because it was too thin… it still tastes delicious! I also used coconut sugar instead of brown sugar… and almond flour instead of the all purpose gluten free flour. Would those make a difference? It still tastes amazing lol
Jim below is correct, my knowledge about GF flours is limited, but I do know that almond flour is better for baked goods that you’re looking to come out more dense and heavy. Like brownies or cookies. Anything that needs to rise doesn’t to as well with almond flour because it’s basically just ground up almonds, which can weigh down a baked good. Flour mixes do a lot better in quick breads because most GF flours are good at doing one aspect of baking, and are terrible at the rest. Like maybe they’re good on flavour but terrible on rise (like almond flour). Having a mix that’s good at various roles balances things out!
I think that the problem that you had was the use of a single flour vs a blend. Hodgson’s Mill and Bob’s both use brown rice, white sorghum and cornstarch with xanthan gum and baking powder recommended for quick breads.
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Oh this looks so good! I have just started to bake without wheat and realize I have a lot to learn – everything changes without the gluten – so your tips are great. And I have some Bob’s Red Mill mix that I just got sitting in my kitchen.
I cook and bake gluten free for my husband. If you buy almond flour from glutenfreemama.com and buy her cook book, you will not be disappointed!! Her recipes taste like they’re full of gluten and they’re not. If you make her blueberry pudding muffins you will never want to buy or make any other kind. Only difference is the shelf life is a lot shorter than your average gluten filled recipe so you have to eat them within 2-3 days. This recipe sounds great! Thanks for sharing :)
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Delicious! Even the non-gf kids loved it. Thanks!
This gf banana bread recipe is, by far, THE best I’ve tried! I found out about my allergy about six months ago, and as an avid baker of muffins and quick breads, I was crushed…until I found this excellent recipe! Thanks much.
I’ve never used olive oil in baking. Would coconut oil work?
Although I haven’t tried others, I don’t see why you couldn’t use just any viscous oil you have!
Thank you for your reply! I made two loaves, one with olive oil and one with coconut oil. The olive oil loaf was a bit drier, but still tasty. The coconut oil seemed to add a bit more moisture to the bread. Either way, this is my family’s favorite recipe and I can’t keep it around! A pretty good problem to have.
Can I use rice flour instead of all purpose flour?
Hi Brittany I use rice flour, corn starch and tapioca starch. I make my own blend and has turned out great everytime.
I don’t think would work to well just using rice flour, works best with at least a blend of two or three gluten free flours/starch.
Thank you so much!
I love this recipe! I made it for my oldest daughter, who can no longer eat gluten. Everyone in the family loves it! Makes me realize how wonderful gf baking can be. Thanks!
I’m so happy to hear that this recipe worked so well for you and your family! :)
I substituted sugar free applesauce for the oil, and made 18 muffins (baked 18 minutes, could have done in 16 or 17) and it turned out great!
Best gf banana bread for me yet! I did use coconut oil instead of olive oil, Trader Joe’s gf flour, (it’s what I had on hand) added walnuts and 1/2 tsp nutmeg. Delicious outcome.
Any good gf flour blend should work! The key is just that you use a blend and not just pick a single flour. :) So glad it worked out for you!
Just made this bread, looks and smells great! What is the best way to store gfree breads after making them?
was very good! my first successful GF baking experiment!
This is the best banana gf bread! Thanks for the recipe. Definitely this is a keeper
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