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 McCormick® Pure 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
   (104)
RATING DISTRIBUTION
5 Star
 (97)
4 Star
 (3)
3 Star
 (3)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Nov. 20, 2014

"My husband and I love this recipe. Instead of loaves I make muffins and reduce the baking time to 30 minutes. I also add a cup of Hersey's Cinnamon Chips. Yum!"

MY REVIEW
Reviewed Oct. 27, 2014

"Wow! So tasty, and the perfect texture. People will be floored that this is gluten free. This went like a dream! I altered the recipe in these four ways...I increased the ingredients by another 50% because I needed a third loaf. I used warmed coconut oil instead of canola oil. I added 1/4 chopped dates to the batter. I added 1/2 t. Cinnamon.And in my oven, possibly because of 3 loaves at a time, perfection in 55 minutes. Enjoy!"

MY REVIEW
Reviewed Oct. 20, 2014

"I'm not gluten free, but I wanted to try a gluten free recipe and settled with this one. I halved the original recipe and baked just one loaf. I also added 1/2 tsp. of cinnamon. At first, just looking at the texture of a slice, I thought I wouldn't like it at all. But, I tried it and it tasted great! It was moist, and the flavors are spot on."

MY REVIEW
Reviewed Oct. 6, 2014

"Can this recipe be cut in half? If so would you use1/2 tsp baking soda? I just want to make the 1 loaf just to try it."

MY REVIEW
Reviewed Oct. 2, 2014

"Really tasty; even my friends who can have gluten love it!"

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