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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
   (109)
RATING DISTRIBUTION
5 Star
 (101)
4 Star
 (4)
3 Star
 (3)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Jan. 21, 2015

"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)"

MY REVIEW
Reviewed Jan. 10, 2015

"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!!!"

MY REVIEW
Reviewed Jan. 8, 2015

"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!"

MY REVIEW
Reviewed Jan. 4, 2015

"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 REVIEW
Reviewed Dec. 14, 2014

"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."

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