Gluten Free Banana Bread Loaf

 

Gluten-Free Banana Bread (Bob’s Red Mill 1-to-1)

Moist, sliceable, kid-approved

Oven & Pan

• Oven: 350°F

• Pan: 9×5 loaf

• Line with parchment + spray

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Ingredients

Dry

• 1 ¾ cups Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• ½ teaspoon cinnamon (optional)

Wet

• ½ cup neutral oil (canola or avocado)

• ¾ cup brown sugar (or ½ cup brown + ¼ cup white)

• 2 large eggs, room temp

• 1 teaspoon vanilla extract

• 1 ½ cups very ripe mashed bananas (about 3 large)

Optional

• ½–¾ cup chocolate chips or walnuts

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Instructions

1. Preheat oven to 350°F. Prep pan.

2. In a large bowl, whisk oil + sugar until smooth.

3. Whisk in eggs + vanilla, then stir in bananas.

4. Sprinkle flour, baking soda, salt, cinnamon over the bowl.

5. Stir just until combined — stop as soon as there’s no dry flour.

6. Fold in add-ins if using.

7. Pour into pan, smooth top.

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Bake

• Bake 50–60 minutes

• Start checking at 50 minutes

• Toothpick should come out with moist crumbs, not wet batter

• Tent loosely with foil if top browns early

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Cool (important for GF)

• Cool in pan 20 minutes

• Remove and cool fully before slicing
  (GF banana bread firms up as it cools — slicing early = gummy)

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🔍 Bob’s-specific success tips

• Don’t reduce sugar — it helps structure

• Don’t overmix — that’s where gumminess comes from

• If bananas are small/dry, add 1–2 tbsp milk or yogurt