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Gluten-Free Banana Bread Recipe

Gluten-Free Banana Bread Recipe

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 YIELD:24 servings


  • 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).
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.

Nutritional Facts

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

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Reviewed Oct. 1, 2017

"This bread has passed it's first day taste test. If it retains the moisture, it's a good gluten-free version. I did add 1/2 teaspoon cinnamon and 3/4 cup chocolate chips."

Reviewed Sep. 7, 2017

"I made the bread following the directions. The bread turned out well, light and with a nice height. However, it tasted very bland to me. Wish I had added some cinnamon or nutmeg to give it some spunk!"

Reviewed Aug. 23, 2017

"This recipe is great! I just changed up a couple of things because I wanted to substitute the sugar and oils with something more healthy. The bread was more moist than I have ever had in any banana bread! So I used honey and coconut oil instead of sugar and canola oil. I also added way more applesauce than is called for. Banana bread should be more of the consistency of something you can pour out into a baking pan. Initially the batter was too thick to pour out but as I added applesauce, it became pourable and spreadable. Otherwise I really like the recipe and I only added walnuts, not chocolate just walnuts and it was refreshingly not too sweet but just right and like I said really moist! Delicious!"

Reviewed Jul. 29, 2017

"I recently found out that I am sensitive to gluten and wanted to make a banana bread. After reading the reviews, I decided to make this one and it was pretty good. The only changes I made to the recipe was I used 1/2 cup of brown sugar instead of 1 cup of white sugar and I used pecans instead of walnuts. It wasn't the best banana bread I've had but it was pretty good. I'm going to make it one more time following the recipe exactly and see if it comes out better."

Reviewed Jun. 25, 2017

"Not certain what others have done that I have not but this was the most useless recipe I have ever utilized. Too thick, burns on top and sides and raw in the middle, I even tried adding more applesauce so it would not be like cooking wallpaper paste. In the trash it went and going back to my old recipe."

Reviewed Jan. 16, 2017

"only have sweetened applesauce, how would I adjust recipe to use it?"

Reviewed Dec. 29, 2016

"I like to wait until I have made a recipe at least 3-4 times before I leave a review. I have made this banana bread recipe over a dozen times. It is excellent. Absolutely perfect (however, I reduce the sugar or else it tastes more like candy than bread). It is absolutely indistinguishable from wheat banana bread, and actually, I think a lot better tasting. Thank you very much for this keeper!!!"

Reviewed Sep. 2, 2016

"this is the best bread ever :)!!!!!!!! very fluffy"

Reviewed Aug. 2, 2016

"I am amazed. I have experimented with many banana bread recipes and this one is by far the best."

@18335 Lamont
Reviewed Jul. 19, 2016

"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"

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