Gluten-Free Banana Bread Recipe

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

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. 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!

Reviewed on Feb. 11, 2013 by inhiskeep

I followed the suggestion of the other reviewers and added 1/2C sorghum flour. My bread turned out BEAUTIFULLY! I baked this recipe and my regular recipe and had the family taste test them side by side. Although they guessed which one was gluten free, an observation was that the GF bread was more moist. From here on out, THIS is my go-to recipe!!! :)

Reviewed on Feb. 03, 2013 by JennaSmith

We used this recipe in our mini doughnut maker and loved it. We substituted the walnuts for freeze dried strawberries.

Reviewed on Jan. 30, 2013 by jcm13

I have tried many GF banana bread recipes (as well as other sweet GF breads) and this is one of the best. Unlike many others- it does not have that gluten free taste. Plus - it is healthy, which makes it even better. Love it and will make it again.

Reviewed on Jan. 30, 2013 by clchilds

Easy and excellent texture and taste - better that my non GF. I made muffins and added a few choc. chips for my kids! I've sent this link to all my GF friends.

Reviewed on Jan. 26, 2013 by surie

This recipe definitely has more potential than the one I've been making, however it came out much too moist even though the toothpick I stuck into the middle after 50 minutes of baking came out completely dry. I did as instructed, took it out of the oven and let it sit for ten minutes. It completely fell. I then turned it oven on a cool rack to continue letting it cool. Way too moist. Any ideas? I followed the ingredient list exactly as listed. I made my own apple sauce without any sugar and it could be that I put too much water in the pot, so maybe this was the problem. I'm certainly going to try this again with the extra 1/2 cup flour, probably sorghum. Any ideas for me other than this? Thanks.

Reviewed on Jan. 24, 2013 by Siebert200

This was excellent. Made muffins - first batch with nuts, second with chocolate chips and nuts, and third with blueberries. All were awesome. I am new to GF having only been on it for 1 month so this has been all new and hard, but not as hard as it could have been without the internet and lots of recipes. Now if I could master bread/rolls and fried chicken.

Reviewed on Jan. 09, 2013 by OmaLea

This was an easy and very tasty banana bread. Definitely will be making this again.

Reviewed on Jan. 04, 2013 by kpettinato

This is the moistest, most wonderful gluten free dessert I've found. I buy extra bananas now, just so I have them to make this recipe. My husband is a "gluten-free phone", but he loves this.

Reviewed on Dec. 16, 2012 by DKozel

This recipe is as good as the "real thing"! I folled the recipe exactly as written, but baked in three smaller pans. I could not believe how moist it was. I have since adapted the recipe by substituting banans for canned pumpkin, added some cinnamon, nutmeg and a cup of chopped apples and made a fabulous pumpkin apple bread.

Reviewed on Dec. 12, 2012 by rondalicious

I have been GF for years and this recipe is the BEST!!!! I have made so many banana bread recipes and none of them tasted "normal". This recipe is SO SO good!

I too used 2 1/2 cups of flour and I did not use the oil.

ENJOY!!!!!

SOOOOO good! :)

Reviewed on Oct. 22, 2012 by Dkaf12

Excellent recipe for banana bread for an allergy free diet!

Reviewed on Oct. 21, 2012 by VideanPolone

Fabulous.I didn't have applesauce so I used Canned Pumpkin.WOWWW! It was so wonderful.Thank you

Reviewed on Oct. 17, 2012 by jillzamo

Like what everyone else wrote, this is very moist with a very nice flavor. I used Pamela's Baking Mix and reduced the sugar to 3/4 cup. Someone else wrote that she added 1/2 cup baking mix and I might try that next time to get a larger loaf. This tastes like the real thing and you won't even know it's gluten free :-)

Reviewed on Sep. 15, 2012 by monkeypoo99

I just had my first piece. Absolutely delicious. Even my husband (the skeptic) loves it. Thank you so much

Reviewed on Aug. 12, 2012 by terrifischer

Wonderful recipe, very moist! Slightly crumbly, so remove from the pan carefully. We used rice flour, which is what we had on hand, and substituted 1/2 chopped apple for the applesauce. No one will know it's gluten-free. Delicious!

Reviewed on Aug. 01, 2012 by kborowy

EXCELLENT! This truly does taste like "normal" banana bread. You would never know it's gluten free. I had to use 6.5 bananas to get the required 2 cups.

Reviewed on Jul. 27, 2012 by bachatera_81

I used this recipe as my first attempt at baking gluten-free bread. As promised, it tastes like "the real thing." My dance teammates are still in disbelief that the loaf was gluten-free! :-)

[Note: I added a simple crumb topping (brown sugar, gluten-free all purpose flour, almonds, and butter) prior to baking.]

Reviewed on Jul. 24, 2012 by vahpr

Excellent bread, convection baked at 350 in a Pyrex pan and metal pan, the Pyrex took 5 minutes more (50 minutes). Used an add'l 1/2c of Maple Grove Farms pancake mix and 4t xanthan gum. With 3/4c sugar and medium ripe bananas it's not overly sweet. I'll add chocolate chips next time.

Reviewed on Jul. 04, 2012 by bpuckett8

New at gluten-free. Most does not taste good. This is great and moist! I used pumpkin in place of the applesauce. Super!

Reviewed on Jun. 25, 2012 by kbeeks

This turned out fantastic! I used 2 cups of Bob's Red Mill Gluten Free AP flour and added an extra 1/2 cup of Sorghum flour. I also substituted refined sugar for coconut sugar to make it a bit healthier. My hubby and I gobbled this up!

Reviewed on Jun. 19, 2012 by JanMarie18

Love this recipe. Made it a couple of times now and both times delicious. I never thought I'd have banana bread again! YUM! Make sure you add Xanthan Gum to the flour mixture if you are using Bob's all purpose flour to make it light. 2 t. per cup of flour.

Reviewed on Jun. 16, 2012 by lior

This Banana bread is amazing! I just started working with a toddler that cannot have any gluten, and looking for things that he can enjoy eating. Did anyone try to make this in cupcake or mini loaf sizes? Do you think that it could work?

Reviewed on Jun. 03, 2012 by mydaja4

This was my 1st time making a gluten free banana bread. I am new to gluten free lifestyle per Dr. orders, I am also trying to get my family into the lifestyle so we can enjoy food together as I always feel left out. I made this recipe without the applesauce.Per the advice of other reviews I also added a 1/2 cup more flour but I used Bob's Red Mills Pancake mix. I only used 3 eggs and 3/4 sugar. My family loved it, they had no idea it was gluten free! I added enjoy life mini chocolate chips to one loaf and they loved it! Next time I think I will add more vanilla n cinnamon! TY SO MUCH I BEEN MISSING MY BANANA BREAD!!

Reviewed on May. 20, 2012 by Jt33

Simple recipe, not dry not gummy in the middle. I used 2 c rice flour and 1/2 c sorghum. I used coconut oil since I didn't have any canola oil (melt first). Accidentally used 1/2 c instead of 1/3, recipe still turned out good. Also used almond extract cause I didn't have vanilla. Baked in a 9 x 12 pan For 55 min. I'd like to try adding shredded coconut next time, maybe chocolate chips.

Reviewed on May. 12, 2012 by shunyshine

I just love this recipe. You really can't tell it's GF. My husband and oldest daughter couldn't tell. I read the reviews and went with the extra 1/2 cup flour. They said it made it less denser. It tasted so moist and fluffy. Will keep in my recipe file.

Reviewed on May. 06, 2012 by Gffam

Best gluten free recipe I have made. My whole family loved it.

Reviewed on Mar. 02, 2012 by eli1024

At first I wasn't sure I liked this recipe as it was my first GF banana bread...then after I devoured the half of the loaf I realized I finally found a good sub for my usual recipe. Added about a 1/2 cup of fresh blueberrys to one of the loaves which turned out great! My husband couldnt even tell it was gluten free:)

Reviewed on Feb. 19, 2012 by gigard56

I used All purpose Gluten Free baking mix from Arrowhead Mills. I found that if you use two disposable bread tins they do come out doughy in the center. They come out perfect and both loafs were consumed in one day. I making this again now.

Reviewed on Jan. 28, 2012 by glutenfreesuzieq

This was so yummy! It tasted as good as the "regular" kind. Served it ot friends and they couldn't tell it was Gluten-Free.

Reviewed on Jan. 11, 2012 by Meller2780

This recipe was simple and delicious. I used 1 1/2 cups gf all purpose flour and 1/2 cup rice flour. I also cut the sugar to 3/4 cup. Finally, I didn't have loaf pans so I baked it in a large stainless steel skillet for 48 minutes. The bread rose and was perfectly cooked. Thanks, I definitely make this again!

Reviewed on Jan. 08, 2012 by cookie2565

I did not have all purpose flour so I used 1 3/4 oat flour plus 2 t xanthium gum and 1/4 cup almond flour, plus 1 T ground flax seeds. I used 3/4 organic sugar and sweetened applesause. I used 4 very ripe bananas and mixed in the nuts. I baked the two loaves at 375 convection bake. It came out great. Moist, very light in texture. I think you could use any gluten free flour and by adding the xanthium gum you will have a good result.

Reviewed on Dec. 26, 2011 by darrlaa

I forgot to mention that I added the walnuts right to the batter and sprinkled cinnamon and sugar on top. I used two foil loaf pans and it was done exactly when it said in the recipe. Perfect texture.

Reviewed on Dec. 26, 2011 by darrlaa

This is the best banana bread I have ever made or eaten. It is the real thing. Just because the flour used is gluten free does not mean that its not the "Real Thing".. Everyone raved about it.

Reviewed on Dec. 15, 2011 by emersojo

I hate to be the only one to not be satisfied with this recipe, but it did not turn out. It was EXTREMELY dense. So dense in fact that it was raw and runny in the middle and almost burnt on the outside after an hour in the oven. I have no clue what i did wrong. I got it to the point of edible in the middle. I even made a test batch and added more flower because that was slightly too wet. I think it would do best as two small loaves. It had a great flavor though and the outside is wonderful. I need help to make this right!!

Reviewed on Nov. 15, 2011 by u141146

This is just the best. When I had added all of the ingredients, I thought I messed up someplace the dough was almost as runny as cake batter but I baked it anyway, thinking I would end up throwing it all away and to my great surprise it was just the best. Thank you so much from my daughter and me who haven't had any baked products for so long because of gluten.

Reviewed on Oct. 30, 2011 by tuta90

The breads just came out of the oven and they look perfect. The aroma in the house was heavenly.

Like someone else had mentioned, I didn't use applesauce. I added 1 teaspoon of xanthan gum, 2 tablespoons of coconut oil and 1 teaspoon cinnamon powder.

I had to cut a piece, I couldn't wait for the bread to cool.

Reviewed on Oct. 13, 2011 by BLPANN

I made this bread and it was wonderful. I added 1 tsp of Xanthan Gum and 1 tsp of cinnamon, omitted the applesauce and used half brown and half granulated sugar. I honestly could not tell the difference between this and the traditional recipe I've always used! Thanks so much, I'll be making this frequently!

Reviewed on Oct. 10, 2011 by Sally K

This bread is great! You would never know that this is GF. I varied the recipe just a bit - I used 1 1/2 c GF all purpose flour and 1/2 c gf sorghum flour. I also used frozen mashed over-ripe bananas. They are very juicy and this allowed me to eliminate the canola oil. Next time I will add some chocolate chips as an extra treat.

Reviewed on Oct. 09, 2011 by dbertan

So far the best I have made except it was a bit heavy and I had to cook it for 65min and it still felt like I needed to cook it more, but I took it out. Any suggestions to make it lighter?? I substituted stevia for sugar, and added Xanthan gum to flour.

dbertan

Reviewed on Oct. 06, 2011 by samzacali

This bread was awesome!! My GF kids and non GF kid loved it! Added raisins and walnuts!

Reviewed on Sep. 24, 2011 by glutenfreegift

next time would add yoghurt in place of applesauce (normally used and gives moisture but also great taste). Prefer recipes that outline exactly what the gluten-free flour combo is.

Reviewed on Sep. 05, 2011 by 5starChefLynn

Going all Gluten Free! This was my first recipe and it's definitely a winner! The first time I made it I used 5 bananas and it was

more traditional in texture. In place of sugar I used Sun Crystal which is being discontinued... So next I'm going to try "Just Like Sugar" which is made from chicory root. It has no calories or sugar effect at all. It is completely natural with a very slight orange aftertaste from the white part of the rind that is used in the product. It's not as sweet as sugar but has a similar consistency. You can google it online. I've been trying to find a product similar to sugar so I could convert recipes more easily. This is a great recipe and freezes well too!

Reviewed on Sep. 04, 2011 by german_girl_with_curls

This truly was a winner! I followed another cook's suggestions and added in an additional 1/2 C. of GF flour. So I used 2 C. of a finely ground brown rice mix that I use for most of my recipes and then an additional 1/2 C. of sorghum flour, which bakes like a dream in GF baked goodies. I also made another 'applesauce' version where I subbed in applesauce for the bananas, and then used Greek yogurt in place of the original 1/2 C. of applesauce. It produced the same great texture and wonderful, light taste. And for sugar in both recipes, I used 1/2 C. raw cane sugar, which is brown and tastes like brown sugar, and then 1/3 C. agave nectar, the dark amber kind. It was perfectly sweet but not too heavy.

Reviewed on Jun. 10, 2011 by ATCJammo

Tastes just like any other banana bread. I made two batches. One following the recipe, and one with an extra 1/2 cup of GF flour. They both tasted the same, the difference being the size and density of the loaf. The one with extra flour turned out like a traditional loaf of banana bread, while the one following the recipe turned out more dense and flatter. Both batches didn't last more than a day in my house. :-)

Reviewed on Apr. 23, 2011 by Lena b

This recipe really is good! While it bakes, it smells so delicious that you just want to dive in before it is finished baking. For me 45 minutes was enough. The bread was not crumbly or dry. It was the perfect amount of moisture, and the flavor was great! I am very impressed since it is a GF recipe. Some do not turn out this well.

Reviewed on Feb. 07, 2011 by kgabel

I made this for my mom and she loved it. She kept asking if I was sure it was gluten free! I didn't have enough bananas so I used 2 cups of pumpkin instead and added dried cranberries. It was great - mom keeps asking for me to make it again.

Reviewed on Jan. 29, 2011 by pjrhodes

This is an extremely moist bread with a strong banana flavor. My family and friends found it very tasty. I will definitely be making it many times again.

Reviewed on Dec. 11, 2010 by bifaerie79

YUM!!! I'm so happy I gave this recipe a try! My GF boyfriend was very happy!

Reviewed on Nov. 25, 2010 by Scarlet63

My daughter has Celiac Disease, she loves this recipe because she says it tastes like 'real' food after having to give up so many flavors. Thank You!! We plan on adding different chocolates to it and nuts for variations.

Reviewed on Nov. 06, 2010 by mother of 3

Everyone at our church loved this. I substituted 1 cup of Truvia for the sugar & used mushy frozen bananas as well as refrigerated ones. Had to add an extra cup of GF all-purpose baking mix; still turned out well. Several people were happy it was gluten & sugar-free. Definitely a keeper!

Reviewed on Oct. 28, 2010 by shrashra

I've been trying lots of recipes for a GF banana bread and hands down this is the best one! My GF four mix was 1.5 cups brown rice flour and 1/2 cup Bob's Redmill GF Flour Mix and 1tsp Xanthum gum.

Couldn't taste the GF flour at all!

One word for this recipe: P E R F E C T !!!

Reviewed on Aug. 23, 2010 by Robiz

My husband and I were both skeptical, but this is amazing.

Reviewed on Aug. 12, 2010 by zachsmama03

I am sooo happy that I found this recipe. I have been gluten free for a while and always have a hard time eating the GF baked goods because of an unusual flavor...well, this recipe tastes almost like regular banana bread. It is so good!! I will DEFINITELY make this again!!!

Reviewed on Mar. 19, 2010 by kermysgirl06

I made this because I can't eat gluten and really wanted to eat something that "normal" people can eat. It was so moist and good and tasted like "normal" banana bread and held up really well. I didn't use the nuts but I don't care for nuts but I'm sure it would have been good with them. I let several people try it that can eat gluten and they said it was really good and didn't know it was gluten free until I told them. Will be making this recipe again.

Reviewed on Feb. 23, 2010 by joedebfry

Very good! and that's from someone new to a gluten-free diet!

Reviewed on Jan. 29, 2010 by roandka

I made this bread for my daughter last night and we were both very impressed with its incredible moistness and heavenly taste. Thank you, Taste of Home! We'll be making this recipe as often as possible!

Reviewed on Dec. 22, 2009 by catojo

Made it for my neighbor's daughter who has celiac's disease. She LOVED it! My family loved it too. My son was afraid to try it because I had told him it was gluten-free, but once he tasted it, he couldn't stop eating it!

Reviewed on Dec. 05, 2009 by Speechteach

I made this bread for my niece who is gluten intolerant. It was delicious and she was so happy to be able to eat banana bread again!