Gluten-Free Banana Bread Recipe
Gluten-Free Banana Bread Recipe photo by Taste of Home

Gluten-Free Banana Bread Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 45 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min. + cooling
MAKES: 24 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Gluten-Free Banana Bread in Healthy Cooking December/January 2010, p17

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.

Reviews for Gluten-Free Banana Bread

AVERAGE RATING
   (100)
RATING DISTRIBUTION
5 Star
 (93)
4 Star
 (3)
3 Star
 (3)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Sep. 30, 2014

This recipe makes fantastic banana bread. My mom always used spices in her banana bread so I added 1tsp cinnamon, 1/4 tsp cloves and 1/4 tsp nutmeg. I used coconut butter instead of the oil. It turned out great, moist and delicious. It did not leave that dry mouth (need a drink now) feeling like most gluten-free baked goods leave. I loved it! My husband loves it too and he is not gluten-free. Thank you so much for this recipe! A+. And thanks to my daughter in law for asking me to find a gluten-free banana bread recipe she could use for her Girl Scout troop. My search led me here! The girls are going to love it!

MY REVIEW
Reviewed Sep. 28, 2014

I agree with everyone else. This recipe is fabulous moist and delicious! People will not think it is gluten free. I used pecans instead of walnuts because that's what I had on hand.

MY REVIEW
Reviewed Sep. 27, 2014

It's a winner for sure! Loved the texture & taste.

MY REVIEW
Reviewed Sep. 26, 2014

I did a half recipe of this and added 1/8 t of cinnamon and it came out amazing. Everyone is right... This is very moist and delicious!

MY REVIEW
Reviewed Sep. 13, 2014

This is the best gluten free recipe for banana bread so far. I have family try it and surprised I used gluten free flour as it tastes like the real thing and so moist! I was skeptical how soupy it is with all the ingredients mixed together. Don't be alarmed with the "soupiness" as it bakes perfectly. I made my own gluten free flour and followed the recipe to the T. Next time, I will try to substitute with coconut oil vs. canola oil.

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