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A lot of gluten-free baked goods are dry and crumbly, but this one tastes like the real thing. I hope you try it! —Gladys Arnold, Pittsburgh, Pennsylvania
This recipe is:
Healthy
Diabetic Friendly
Editor's Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.
Nutritional Facts 1 slice equals 140 calories, 6 g fat (1 g saturated fat), 35 mg cholesterol, 89 mg sodium, 21 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.
Originally published as Gluten-Free Banana Bread in Healthy Cooking December/January 2010, p17
Banana BasicsLook for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
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Reviewed on May. 15, 2013 by dkaz70
My daughters are always begging me to make banana bread, but since having to go gluten free (as well as many other ingredients we are "banned" from digestively) baking has been only a few trials and mostly errors due to consistency issues. This recipe came out awesome! The flour I used had xanthum gum added so I am thinking that helped the bread keep it's shape. My regular banana breads never came out of the pan in loaf form..LOL. I added chocolate chips but kept the rest of the recipe the same. Will definitely make this often! Yum!
Reviewed on May. 05, 2013 by tjg73
This was an awesome recipe. I only made one loaf- I halved the recipe. The best banana bread I ever made. Our kids ate it up- there was none left! I didn't use the walnuts, since we didn't have any.
Reviewed on Apr. 03, 2013 by k8_ie
Lovely recipe! My banana bread was perfect. I didn't have applesauce so I left it out and it was still devine.Great and very easy recipe
Lovely recipe! My banana bread was perfect. I didn't have applesauce so I left it out and it was still devine.
Great and very easy recipe
Reviewed on Mar. 29, 2013 by Trish44145
I am gluten free for almost 30 years---3 out of my 17 grandchildren are also gluten free. We all love this recipe--I make it for them often. The problem is everyone loves it, so the gluten free people have to hide it or they end up with crumbs. Thanks!
Reviewed on Mar. 29, 2013 by smtreptow
I made this recipe yesterday. My youngest child has a Wheat allergy and is a very picky eater. He loved the banana bread. My oldest child also loved the bread. Thank you for a wonderful allergy friendly recipe.
Reviewed on Mar. 15, 2013 by mmeeske
I followed exactly except to add some chocolate chips! Yummy
Reviewed on Feb. 27, 2013 by lesley_r
Great recipe. I made it exactly as it says, but made mini loafs. I've made it a few times and it turns out great.
Reviewed on Feb. 17, 2013 by Pheeph
Make it once a week, this is probably the best banana bread I have ever had! Moist, not crumbly and makes super french toast!
Reviewed on Feb. 14, 2013 by Mosimama
So moist and flavorful!! 10 out of 10!
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