Gluten-Free Banana Bread Recipe

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

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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

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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.

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Reviews for Gluten-Free Banana Bread (35)

Gluten-Free Banana Bread Recipe

Gluten-Free Banana Bread

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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.

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