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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 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.]
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!
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