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

Gluten-Free Banana Bread Recipe

Read Reviews (92)
4.86 92
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 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(92)

AVERAGE RATING
   (91)
RATING DISTRIBUTION
5 Star
 (84)
4 Star
 (3)
3 Star
 (3)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Mar. 22, 2014

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:)

MY REVIEW
Reviewed Feb. 16, 2014

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!!!

MY REVIEW
Reviewed Feb. 14, 2014 Edited Feb. 15, 2014

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 : )

MY REVIEW
Reviewed Jan. 28, 2014

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!

MY REVIEW
Reviewed Jan. 26, 2014

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!

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