- 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
- 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).
Reviews for Gluten-Free Banana Bread
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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!
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.
It's a winner for sure! Loved the texture & taste.
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!
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.