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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 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!
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