The Best Gluten-Free Banana Bread

I've been eating gluten-free since I found out I have something called Hashimoto's back in February of this year. It's definitely been an adjustment, and you know I'm missing pastries with my coffee. Luckily there are some things that still turn out well, even though they're gluten free. This recipe was inspired by a low-sugar recipe from Joanne Chang's Baking with Less Sugar, and another recipe called "Bestest Banana Bread" from Food52's Genius Recipes (um, i think). It's moist and delicious, gluten free, and low sugar without tasting like it's low sugar. It might not be just the best gluten free banana bread you've ever had, but maybe even the best banana bread you've had period. I know nobody likes to hear this, but you really should let it cool completely before digging into it. Since it's gluten free, it's less crumbly once everything settles down for a few hours or overnight. Fun side note: I might be in labor? Thus the main reason I typed this recipe up— I didn't want to forget how I made it! Anyway, I'd be happy for anyone of you to make this for our sweet little babe (and mama, too), or just for yourself and someone you love. Happy baking friends! #bonjourbebequatre



4 Really Ripe Bananas
4 Tbsp Melted Butter
3 Eggs
1 Tbsp Vanilla Extract
6 Tbsp sugar
1 1/2 C All-Purpose Gluten-Free Flour (I used Trader Joe's All-Purpose Flour, but I also like Bob's Red Mill 1- to-1 Baking Flour)
1 tsp Kosher Salt
1 tsp Baking Soda
3/4 - 1 Cup Enjoy Life Dark Chocolate Chips (or chocolate of choice)
1 Cup of Creme Fraiche (lots of recipes online for how to make your own!)


  1. Place oven rack in the center of the oven and preheat it to 350F/180C. Prepare a standard loaf pan with parchment paper. 
  2. In a medium bowl, combine flour, salt, and baking soda. Set aside.
  3. In another bowl, mash bananas, either with a fork or in a stand mixer fitted with a paddle attachment. Add butter, eggs, vanilla and sugar. Stir well.
  4. Add banana mixture to the flour and stir just until combined. Gently fold in the creme fraiche and chocolate chips.
  5. Pour batter into the prepared loaf pan and bake for 50-65 minutes. The top will be golden brown, and a tester will come out clean or with a few crumbs.
  6. Allow the pan to rest on a wire rack until completely cooled.
  7. Wrap leftovers in the parchment paper and foil. Enjoy within 2 days, or store in the freezer.

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