Gluten-Free Banana Bread Recipe
- 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
- 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).
1 slice: 140 calories, 6g fat (1g saturated fat), 35mg cholesterol, 89mg sodium, 21g carbohydrate (11g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.
Reviews for Gluten-Free Banana Bread
"this is the best bread ever :)!!!!!!!! very fluffy"
"I am amazed. I have experimented with many banana bread recipes and this one is by far the best."
"We were totally impressed with this GF banana bread recipe. It is almost impossible to get a soft, non crumbly bread recipe using GF flour. This one is superb! I did not have any applesauce so I used same amount of apple butter in place of applesauce. Delicious! Thank you so much for this recipe Five Stars for sure"
"Just made this following the recipe with no modifications. The bread is awesome. Could not tell that it was gf. Next time I plan to substitute part of the sugar for stevia."
"Absolutely delicious. Followed the recipe to the letter. Awesome!!!!"
"Really enjoyed it! I didn't have apple sauce so I used greek yogurt and extra vanilla. Still turned out great!"
"Excellent recipe - tastes great! We did make a couple changes to accommodate our ingredients and our taste. We had homemade sweetened applesauce, so we cut the amount of sure in half. We doubled the vanilla because we like vanilla. No nuts this time. Perhaps next time we will add in dried cranberries or raisins."
"Excellent recipe. I increased oil to half cup because I had no applesauce. Of course it would be healthier with the applesauce!"
"This is a GREAT recipe. I own a B&B so occasionally I need to come up with something for GF guests and this particular guest is also dairy free, so this recipe was exactly what I needed. I made 1/4 of the recipe and baked it as muffins and it was absolutely fabulous. only took 15 minutes to bake small muffins and reduced the oven temp to 325. I probably used a little extra apple sauce (made it myself with sliced apples and oil and cooked till soft) and not quite enuf bananas. ANd I had my doubts with it being as wet as it was when it went into the oven, but they rose nicely and browned and were a HIT. She ate 3 muffins and all week had not been eating much of anything I had made!!! THANK YOUand I left out the nuts but I'm sure that would have been fine."
"Didn't hurt to double nuts (I used pecans) and also added 1/2 cup crasins."
"Holy gluten-free deliciousness! This recipe was so easy and honestly just amazing! My baking time was a bit less than what was recommended (mine were done in about 40min not 45-55min), but wow it knocked my socks off. If you LOVE banana bread and have a gluten allergy (or celiac like myself), you will not feel slighted by this recipe. I used Pamela's Baking/Pancake (GF) flour and it made this a superb recipe! It's already a family favorite and will be a recipe I use year after year. :)"
"Best bananna bread ever! I had never made gluten free anything, and this turned out so well! I did make a couple of changes so that didn't have to use sugar:-I omitted the sugar-I added a generous half cup honey-I added an extra quarter cup GF flour-I added an extra half teaspoon baking soda-I added an extra 1/4 teaspoon salt-I baked it for 40 mins (apparently honey can make stuff burn)- I could have even baked it for 35 mins.It was fantastic! I am sure the recipe would be great as is, if you don't do the honey switch. (The honey was plenty sweet btw!)"
"This is the best Banana bread I've ever made! !! It is so moist and delicious!!! Made is as the recipe shows."
"This is the best homemade banana bread I have made, regular or gluten free. My 23 year old daughter, who has to eat gluten free, was like a little kid because I used to make regular all the time and she's been craving a good gf recipe. It looks like we've found a keeper! She and my husband absolutely loved it. I will be using this recipe from now on. Thank you for sharing!"
"Excellent, would not change a thing!"
"Awesome! Super moist. You would never know these are gluten free."
"...too much wet mixture bread comes out soggy"
"Made this and used Egg Replacer as we have egg allergies. It was AWESOME! Fabulous recipe! Used King Arthur Gluten Free flour and Bob's Red Mill egg replacer. I halved the sugar to 1/2 cup and it was still plenty sweet. I may cut it down to 1/4 next time and see how sweet it is."
"This was excellent! It was moist and did not taste like your typical crumbly gluten free breads. I made them into muffins, which cut the cooking time down to 20 minutes at 350 degrees. Also, I didn't have any oil so substituted butter, and in order to cut down on the carbohydrate count used Truvia instead of regular sugar. Awesome recipe!!"
"I made this and shared it with my neighbors, they didn't even know it was gluten free. I told them and they couldn't believe it. It is very moist and I gave it the three day test, it's still good and moist. Plus the best part, I didn't change a thing from the recipe above."
"this one is a keeper - and I would like to share one or two of my modificationsI used one cup of GF flour and one cup of coconut flour (also GF) and I added and extra half a teaspoon of vanilla - very Yummy indeed"
"This was the greatest gluten free banana bread ever. The only substitution I did was I did half coconut oil with half canola oil. I also added 1/2 cup of chocolate chips. I took a loaf to work and it vanished in seconds with many requests for the recipe as they could not tell it was gluten free because it was so moist and flavorful."
"First and only gluten free banana bread recipe I'll ever use. Even my husband, chef and gluten lover couldn't get enough of this bread. Substitutions/additions as follows: replaced canola with organic raw coconut oil, and sugar with raw honey. I also added a cup or so crushed pecans, about 1/2 tsp of coconut extract, cinnamon and nutmeg. Amazingly moist and wonderful flavor (my husband is NOT a coconut fan)"
"This recipe is awesome! I use my own flour mix and add cinnamon, nutmeg, ginger and cloves. I like spice!! I also just use two large bananas. Everything else exactly to the recipe and I haven't had a bad batch yet! It makes 5 mini loaves. Everyone in the family gets their own loaf, and they never even have a chance to cool!! Thank you for this yummy banana bread recipe!!!"
"This was spot on delicious! I replaced applesauce with greek yogurt and the canola oil with coconut 1:1. It was perfect texture, taste. I pretty much gobbled half a loaf down before it even cooled. Yum!"
"I was surprised to not have to use Xanthan gum powder for this recipe, but I was also intrigued because it was described to 'taste like the real thing'. I included chocolate chips, and guessed at the reduced time for muffins (when they achieved the expected brown colour). Anyway, they turned out slightly dry so I will try removing them sooner next time."
"My family loved this banana bread. My daughter and my husband can only enjoy gluten free recipes. I added dried cranberries to the mix and wow, what a splendid treat."
"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!"
"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!"
"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."
"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."
"Really tasty; even my friends who can have gluten love it!"
"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."
"At last a moist, delicious GLUTEN FREE banana bread recipe!! I used one cup Gf all purpose flour and one cup brown rice flour bc that's what I had on hand. I also substituted coconut oil for the canola oil and stevia for the sugar. Thanks for sharing! Honestly, it taste like a great cake! Delicious!!"
"I can't review flavor yet as it's currently baking away but the recipe was simple and quick! A few changes though: Splenda in place of sugar, three egg whites & one whole egg (we're watching our cholesterol intake), homemade fruit sauce instead of apple sauce and since everyone commented about "soupy" batter I added a 1/4 cup of hemp seeds to think and add a little extra nutrition punch. Let you know how it tastes!"
"Fantastic! I subbed the apple sauce & oil for equal amounts coconut oil, & used 1 &1/2 cup brown sugar. It came out dense & moist & actually held it's shape when I cut it! Plus it's the first banana bread I've baked that only took 45min to cook. Will make again!!"
"Fantastic recipe! Taste like the 'real' thing! A real winner!"
"I loved it! The best Gf banana bread recipe, by far. It's easy to prepare and keeps well in the fridge for more than a week!!"
"omg!!! My first gf bread just came out of my oven ... and I love it so do my hubby too ... Thank you so much for sharing that recipe ... I didn't change anything and it came out so good:)"
"This recipe was delish! I was a bit afraid of it being dry but boy was I wrong! I exchanged some ingredients. Egg whites vs. regular eggs. Stevia vs. real sugar. Coconut oil vs. canola oil. Sea salt vs. table salt. For the gluten free flour I used Bobs Red Mill "sweet" white sorghum flour....my man loved it and so did my little one!!!"
"Thank you for posting this recipe. I changed it a bit with fine results. Here's what I did: omitted the applesauce and used a tad less sugar, used a tad more flour(maybe a few extra tablespoons because I did not measure flour exactly), used softened butter instead of oil and baked the batter in one larger glass loaf pan instead of two smaller ones. I used whole walnuts, not chopped walnuts. Toward the end of baking (last 20 minutes) I lowered the oven temperature to 325 degrees. This came out the best so far out of all the gluten free recipes for banana bread I have tried. I also used a homemade recipe for gluten free flour that contains the following: white rice flour, brown rice flour, potato starch, tapioca starch, pectin and xanthan gum. The raw batter was thick going into the pan. Once the butter and sugar were creamed, I basically dumped everything else in including whole peeled bananas, and whipped it all up in my kitchen aid mixer for less than a minute. I liked the sprinkled nuts on top(which I did not measure) as opposed to mixing them into the batter. I just made sure the top of the batter was covered nicely with walnuts. The nuts get nice and toasted and it looks good, too! By the way, there is no milk in this recipe. Perhaps leaving out the applesauce is why the batter was not soupy. I like to alter recipes when I don't have all the ingredients on hand. I also like this recipe because it uses a lot of ripe bananas, which I had plenty of today : )"
"I've never made gf banana bread before, but I have made other gf goodies that do turn out pretty good, but notably different from their non-gf counterparts. This banana bread was absolutely amazing and EASY! It's just like regular banana bread & I received multiple compliments on it. Thank you for sharing such a wonderful recipe!"
"I could tell the batter was very soupy for a bread recipe, I stirred in another 3/4 cup of GF all purpose flour, stirred in the nuts and because I was shy one banana, I added a small, peeled and shredded zucchini. That gave More consistency to the batter. I use almond milk in place of cows milk too. Came out wonderful! Moist, sliced well... Now we will see how she freezes!"
"This bread is very good. It may be a little too moist for some, but I found it to be good. My daughter has gone to gluten-free and sugar-free. I replaced the sugar with coconut sugar and it turned out great. I will be making this again."
"I like the recipe but I think it is too moist. I made it with 4 large bananas and felt it was going to be like soup. I added a 1/2 cup extra flour and it was still a little too moist for me. But my guests said it was very good and didn't know it was GF. Also I mixed the nuts in."
"Took an hour and a half to set properly, too wet of a mixture. Tastes ok though."
"I just made this today. One baking pan with walnuts, the other without, both delicious. Is there any reason why the walnuts are not mixed into the batter, rather than sprinkled on top? Please let me know. Thanks! P.S. I made no substitutions and used home-made applesauce."
"Perfect! Slightly tweaked this recipe too, by using my homemade apple butter instead of applesauce. Very moist...love it! 5-star!"
"This is a great recipe to introduce people to how delicious gluten free can be. Be careful though, when this is fresh out of the oven some might lose control!"
"This was amazing! Instead of prepared applesauce; I vitamixed a small apple (1/2+ cup) and added 6 med bananas (about 2 1/2 cups). Substituted coconut oil instead of canola. 3/4 cup walnuts and omitted vanilla. Between the 5 of us and grandma visiting; it was gone in 2 days. Today I am going to do the same but substitute the apple with raspberry. I may substitute half the flour out with almond meal or coconut flour... we'll see. Thank you!"
"My entire family LOVED it!!! I substituted coconut oil for canola & agave nectar for sugar to make it a cleaner version :)"
"Usually I don't condone reviewing a recipe if I have adjusted it in any way, but this one is so adaptable, I decided to go ahead. I helped my son make this. We only had 2 bananas so we halved the recipe and swapped out canola for coconut oil. More calories, but everyone is saying it's good for autism so I am having him use it whenever possible. Anyway the bread was moist and delicious. My husband, who is notoriously fussy, called it "lethal" because he didn't want to stop eating. We won't be cutting this recipe in half next time!"
"Question has anyone tried this recipe subbing out the bananas or zucchini. It s that time of the year where zucchini is so cheap."
"OMG...I just finished baking this bread and it was delicious. I baked it as is with the exception of 2 things. I omitted the walnuts(allergic) and used a spring form pan instead. That's all I had. It still came out great. Will bake again with less sugar. I think 2/3 cup would've been better :)"
"Just made this today my first recipe baking with gluten free flour. Kit turned out even after putting it in the oven and realizing I forgot the eggs, I quickly grabbed it out of the oven whipped up the eggs mixed them in hoping for the best.It is great so light no one would ever guess it is gluten free.I did make only one in a 9X5 pan and it is perfect, I will make it again. Hopefully next time I will remember the eggs."
"I just pulled these out of the oven and couldn't wait until the bread was cool to taste - they are SO GOOD! Next time I will take the advice of a few others to bake it in one larger loaf pan instead of two. They were fine in the two, but I didn't have the exact size. I made it exactly as the recipe stated other than adding the nuts because one of my granddaughters is allergice to tree nuts. Great texture!"
"This was my best GF bread to date. Used Pamela's baking mix and a stick of butter instead of oil. Left out apple sauce since didn't have any. Baked in one large loaf pan. Came out perfectly moist and delicious!"
"First recipe I've made from this web site. EXCELLENT. I used Pamela's GF baking mix and substituted in 1/2 cup of coconut flour. I also used the coconut flour, instead of canola oil. Finally, I added 1/2 bag of chocolate chips. Divine!"
"I HIGHLY recommend substituting coconut oil for the canola. It makes such a huge difference in the moistness of the bread. It also tastes better. And I also add chocolate chips:)"
"Just made this Banana bread and I thought it was great. I am gluten and dairy intolerant and thought I would never get to enjoy Banana bread again! Boy was I surprised at how this recipe tasted. So was everyone else that tried it. I did not make two loaves as the recipe stated. I thought the loaves would be to small so I poured mixture into one pan. I was concerned because it was very runny(unlike traditional flour mixture). It did take longer to cook but it was perfect. Thank you for this great recipe"
"5 stars!!! This is the best gluten free bread recipe I have found yet! My daughter eats a banana every morning, usually not finishing them - so I stick them in the freezer for later. I'll be making this again soon, since she has already devoured 2 pieces!!! Thank you."
"My daughters are always begging me to make banana bread, but since having to go gluten free (as well as many other ingredients we are "banned" from digestively) baking has been only a few trials and mostly errors due to consistency issues. This recipe came out awesome! The flour I used had xanthum gum added so I am thinking that helped the bread keep it's shape. My regular banana breads never came out of the pan in loaf form..LOL. I added chocolate chips but kept the rest of the recipe the same. Will definitely make this often! Yum!"
"This was an awesome recipe. I only made one loaf- I halved the recipe. The best banana bread I ever made. Our kids ate it up- there was none left! I didn't use the walnuts, since we didn't have any."
"Lovely recipe! My banana bread was perfect. I didn't have applesauce so I left it out and it was still devine.Great and very easy recipe"
"I am gluten free for almost 30 years---3 out of my 17 grandchildren are also gluten free. We all love this recipe--I make it for them often. The problem is everyone loves it, so the gluten free people have to hide it or they end up with crumbs. Thanks!"
"I followed exactly except to add some chocolate chips! Yummy"
"Great recipe. I made it exactly as it says, but made mini loafs. I've made it a few times and it turns out great."
"So moist and flavorful!! 10 out of 10!"
"I followed the suggestion of the other reviewers and added 1/2C sorghum flour. My bread turned out BEAUTIFULLY! I baked this recipe and my regular recipe and had the family taste test them side by side. Although they guessed which one was gluten free, an observation was that the GF bread was more moist. From here on out, THIS is my go-to recipe!!! :)"
"We used this recipe in our mini doughnut maker and loved it. We substituted the walnuts for freeze dried strawberries."
"Easy and excellent texture and taste - better that my non GF. I made muffins and added a few choc. chips for my kids! I've sent this link to all my GF friends."
"This recipe definitely has more potential than the one I've been making, however it came out much too moist even though the toothpick I stuck into the middle after 50 minutes of baking came out completely dry. I did as instructed, took it out of the oven and let it sit for ten minutes. It completely fell. I then turned it oven on a cool rack to continue letting it cool. Way too moist. Any ideas? I followed the ingredient list exactly as listed. I made my own apple sauce without any sugar and it could be that I put too much water in the pot, so maybe this was the problem. I'm certainly going to try this again with the extra 1/2 cup flour, probably sorghum. Any ideas for me other than this? Thanks."
"This was excellent. Made muffins - first batch with nuts, second with chocolate chips and nuts, and third with blueberries. All were awesome. I am new to GF having only been on it for 1 month so this has been all new and hard, but not as hard as it could have been without the internet and lots of recipes. Now if I could master bread/rolls and fried chicken."
"This was an easy and very tasty banana bread. Definitely will be making this again."
"This is the moistest, most wonderful gluten free dessert I've found. I buy extra bananas now, just so I have them to make this recipe. My husband is a "gluten-free phone", but he loves this."
"This recipe is as good as the "real thing"! I folled the recipe exactly as written, but baked in three smaller pans. I could not believe how moist it was. I have since adapted the recipe by substituting banans for canned pumpkin, added some cinnamon, nutmeg and a cup of chopped apples and made a fabulous pumpkin apple bread."
"I have been GF for years and this recipe is the BEST!!!! I have made so many banana bread recipes and none of them tasted "normal". This recipe is SO SO good!I too used 2 1/2 cups of flour and I did not use the oil.ENJOY!!!!!SOOOOO good! :)"
"Excellent recipe for banana bread for an allergy free diet!"
"Fabulous.I didn't have applesauce so I used Canned Pumpkin.WOWWW! It was so wonderful.Thank you"
"Like what everyone else wrote, this is very moist with a very nice flavor. I used Pamela's Baking Mix and reduced the sugar to 3/4 cup. Someone else wrote that she added 1/2 cup baking mix and I might try that next time to get a larger loaf. This tastes like the real thing and you won't even know it's gluten free :-)"
"I just had my first piece. Absolutely delicious. Even my husband (the skeptic) loves it. Thank you so much"
"Wonderful recipe, very moist! Slightly crumbly, so remove from the pan carefully. We used rice flour, which is what we had on hand, and substituted 1/2 chopped apple for the applesauce. No one will know it's gluten-free. Delicious!"
"EXCELLENT! This truly does taste like "normal" banana bread. You would never know it's gluten free. I had to use 6.5 bananas to get the required 2 cups."
"I used this recipe as my first attempt at baking gluten-free bread. As promised, it tastes like "the real thing." My dance teammates are still in disbelief that the loaf was gluten-free! :-)[Note: I added a simple crumb topping (brown sugar, gluten-free all purpose flour, almonds, and butter) prior to baking.]"
"Excellent bread, convection baked at 350 in a Pyrex pan and metal pan, the Pyrex took 5 minutes more (50 minutes). Used an add'l 1/2c of Maple Grove Farms pancake mix and 4t xanthan gum. With 3/4c sugar and medium ripe bananas it's not overly sweet. I'll add chocolate chips next time."
"New at gluten-free. Most does not taste good. This is great and moist! I used pumpkin in place of the applesauce. Super!"
"This turned out fantastic! I used 2 cups of Bob's Red Mill Gluten Free AP flour and added an extra 1/2 cup of Sorghum flour. I also substituted refined sugar for coconut sugar to make it a bit healthier. My hubby and I gobbled this up!"
"Love this recipe. Made it a couple of times now and both times delicious. I never thought I'd have banana bread again! YUM! Make sure you add Xanthan Gum to the flour mixture if you are using Bob's all purpose flour to make it light. 2 t. per cup of flour."
"This Banana bread is amazing! I just started working with a toddler that cannot have any gluten, and looking for things that he can enjoy eating. Did anyone try to make this in cupcake or mini loaf sizes? Do you think that it could work?"
"This was my 1st time making a gluten free banana bread. I am new to gluten free lifestyle per Dr. orders, I am also trying to get my family into the lifestyle so we can enjoy food together as I always feel left out. I made this recipe without the applesauce.Per the advice of other reviews I also added a 1/2 cup more flour but I used Bob's Red Mills Pancake mix. I only used 3 eggs and 3/4 sugar. My family loved it, they had no idea it was gluten free! I added enjoy life mini chocolate chips to one loaf and they loved it! Next time I think I will add more vanilla n cinnamon! TY SO MUCH I BEEN MISSING MY BANANA bread!!"
"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."
"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."
"Best gluten free recipe I have made. My whole family loved it."
"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:)"
"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."
"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."
"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!"
"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."
"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."
"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."
"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!!"
"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."
"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."
"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!"
"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."
"So far the best I have made except it was a bit heavy and I had to cook it for 65min and it still felt like I needed to cook it more, but I took it out. Any suggestions to make it lighter?? I substituted stevia for sugar, and added Xanthan gum to flour.dbertan"
"This bread was awesome!! My GF kids and non GF kid loved it! Added raisins and walnuts!"
"next time would add yoghurt in place of applesauce (normally used and gives moisture but also great taste). Prefer recipes that outline exactly what the gluten-free flour combo is."
"Going all Gluten Free! This was my first recipe and it's definitely a winner! The first time I made it I used 5 bananas and it wasmore traditional in texture. In place of sugar I used Sun Crystal which is being discontinued... So next I'm going to try "Just Like Sugar" which is made from chicory root. It has no calories or sugar effect at all. It is completely natural with a very slight orange aftertaste from the white part of the rind that is used in the product. It's not as sweet as sugar but has a similar consistency. You can google it online. I've been trying to find a product similar to sugar so I could convert recipes more easily. This is a great recipe and freezes well too!"
"This truly was a winner! I followed another cook's suggestions and added in an additional 1/2 C. of GF flour. So I used 2 C. of a finely ground brown rice mix that I use for most of my recipes and then an additional 1/2 C. of sorghum flour, which bakes like a dream in GF baked goodies. I also made another 'applesauce' version where I subbed in applesauce for the bananas, and then used Greek yogurt in place of the original 1/2 C. of applesauce. It produced the same great texture and wonderful, light taste. And for sugar in both recipes, I used 1/2 C. raw cane sugar, which is brown and tastes like brown sugar, and then 1/3 C. agave nectar, the dark amber kind. It was perfectly sweet but not too heavy."
"Tastes just like any other banana bread. I made two batches. One following the recipe, and one with an extra 1/2 cup of GF flour. They both tasted the same, the difference being the size and density of the loaf. The one with extra flour turned out like a traditional loaf of banana bread, while the one following the recipe turned out more dense and flatter. Both batches didn't last more than a day in my house. :-)"
"This recipe really is good! While it bakes, it smells so delicious that you just want to dive in before it is finished baking. For me 45 minutes was enough. The bread was not crumbly or dry. It was the perfect amount of moisture, and the flavor was great! I am very impressed since it is a GF recipe. Some do not turn out this well."
"I made this for my mom and she loved it. She kept asking if I was sure it was gluten free! I didn't have enough bananas so I used 2 cups of pumpkin instead and added dried cranberries. It was great - mom keeps asking for me to make it again."
"This is an extremely moist bread with a strong banana flavor. My family and friends found it very tasty. I will definitely be making it many times again."
"YUM!!! I'm so happy I gave this recipe a try! My GF boyfriend was very happy!"
"My daughter has Celiac Disease, she loves this recipe because she says it tastes like 'real' food after having to give up so many flavors. Thank You!! We plan on adding different chocolates to it and nuts for variations."
"Everyone at our church loved this. I substituted 1 cup of Truvia for the sugar & used mushy frozen bananas as well as refrigerated ones. Had to add an extra cup of GF all-purpose baking mix; still turned out well. Several people were happy it was gluten & sugar-free. Definitely a keeper!"
"I've been trying lots of recipes for a GF banana bread and hands down this is the best one! My GF four mix was 1.5 cups brown rice flour and 1/2 cup Bob's Redmill GF Flour Mix and 1tsp Xanthum gum.Couldn't taste the GF flour at all!One word for this recipe: P E R F E C T !!!"
"My husband and I were both skeptical, but this is amazing."
"I am sooo happy that I found this recipe. I have been gluten free for a while and always have a hard time eating the GF baked goods because of an unusual flavor...well, this recipe tastes almost like regular banana bread. It is so good!! I will DEFINITELY make this again!!!"
"I made this because I can't eat gluten and really wanted to eat something that "normal" people can eat. It was so moist and good and tasted like "normal" banana bread and held up really well. I didn't use the nuts but I don't care for nuts but I'm sure it would have been good with them. I let several people try it that can eat gluten and they said it was really good and didn't know it was gluten free until I told them. Will be making this recipe again."
"Very good! and that's from someone new to a gluten-free diet!"
"I made this bread for my daughter last night and we were both very impressed with its incredible moistness and heavenly taste. Thank you, Taste of Home! We'll be making this recipe as often as possible!"
"Made it for my neighbor's daughter who has celiac's disease. She LOVED it! My family loved it too. My son was afraid to try it because I had told him it was gluten-free, but once he tasted it, he couldn't stop eating it!"