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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 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! :)
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! :)
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