Gluten-Free Banana Bread Recipe

Gluten-Free Banana Bread RecipePhoto by: Taste of Home Gluten-Free Banana Bread Recipe Rating 5

Read reviews (30)

Rate recipe

“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

 30
[X]

Rate Gluten-Free Banana Bread Recipe

Click on stars to rate
 
Would you make this recipe again?
[X]
Gluten-Free Banana Bread Recipe
  • Prep: 20 min. Bake: 45 min. + cooling
  • Yield: 24 Servings
    •
20 45 65

Ingredients

  • 2 cups gluten-free all-purpose baking flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 eggs
  • 2 cups mashed ripe bananas (4-5 medium)
  • 1 cup sugar
  • 1/2 cup unsweetened applesauce
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts

Directions

  • In a large bowl, combine the flour, baking soda and salt. In a small bowl, whisk the eggs, bananas, sugar, applesauce, oil and vanilla. Stir into dry ingredients just until moistened.
  • Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray. Sprinkle with walnuts. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).

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

Tip

Banana Basics

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.

Healthy Cooking

Featured Videos

  • Banana Bread

    Sweet and a little nutty, this banana bread recipe is easy to make. Served for breakfast or as a snack, this recipe smells and tastes delicious.

  • Banana Bread
  • Classic Sour Cream-Banana Bread
  • Multifruit Muffins With Nuts
  • Healthy Cooking Tips
  • Light and Healthy Penne
  • Healthy Boardwalk Corndogs
  • Delicious Healthy Smoothie
  • Healthy Fruit Smoothies
  • Healthy Santa Fe Wraps
  • Goody Two Chews
  • The Ultimate Breakfast Burrito
  • Roasted Ratatouille Tart
  • Mango Salsa
  • Double Chocolate Pudding Pie
  • Whole Wheat Pasta Salad
  • Grilled Cinnamon Mint Peaches
  • Trail Mix
  • Spinach with Shallots and Garlic
  • Spinach Salad With Prosciutto
  • Broccoli and Cheddar Frittata

Menus and More

Comfort Food Diet

Try the Taste of Home Comfort Food Diet Online FREE for 7 days! It's an easy-to-follow diet plan you can do while enjoying delicious dishes!

Learn More >

New! Taste of Home Recipe Box

Organize your recipes into folders, personalize with notes, and easily share with friends.

Learn More >

More Ways to get Taste of Home Recipes

Reviews for Gluten-Free Banana Bread (30)

Gluten-Free Banana Bread Recipe

Gluten-Free Banana Bread

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe


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.

View all >
Page:
123
 
 
Healthy Cooking - Try it Risk Free
Simple & Delicious - Free Issue Offer

Top Recipe Collections

Valentine's Day Recipes , Chicken Recipes , Slow Cooker Recipes , Soup Recipes , Pork Chop Recipes , Chili Recipes , Meatloaf Recipes , Banana Bread Recipes , Lasagna Recipes , Macaroni and Cheese Recipes , Chili Recipes , Chicken Wings , Meatball Recipes , Top 10 Chocolate Recipes , Cakes , Mardi Gras Recipes
Advanced Search >   Browse Recipes >
Advertise with us
ADVERTISEMENT

Follow Us
Advertise with us ADVERTISEMENT