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

Gluten-Free Banana Bread Recipe

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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
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
   (116)
RATING DISTRIBUTION
5 Star
 (108)
4 Star
 (4)
3 Star
 (3)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Apr. 11, 2015

"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."

MY REVIEW
Reviewed Apr. 3, 2015

"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!!"

MY REVIEW
Reviewed Mar. 11, 2015

"The banana bread was super moist, very tasty. However this doesn't have the rise of a normal banana bread which is usually about 3 to 4 inches high. this was about 2 inches high."

MY REVIEW
Reviewed Feb. 20, 2015

"Easy recipe. Moist, flavorful bread. I forget it is gluten free when eating it! Inexpensive breakfast or snack. Will make this my go to banana bread recipe!!"

MY REVIEW
Reviewed Feb. 18, 2015

"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."

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