Gluten-Free Banana Bread Recipe

5 155 150
Gluten-Free Banana Bread Recipe
Gluten-Free Banana Bread Recipe photo by Taste of Home
Publisher Photo

Gluten-Free Banana Bread Recipe

Read Reviews
5 155 150
Publisher Photo
This gluten-free banana bread recipe isn't dry and crumbly—it tastes like the real thing. I hope you try it! —Gladys Arnold, Pittsburgh, Pennsylvania
Featured In: Banana Bread A to Z
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min. + cooling

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

Directions

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.
Transfer to two 8x4-in. loaf pans coated with cooking spray. Sprinkle with walnuts. Bake at 350° for 45-55 minutes or until a toothpick inserted in 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: 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.

Popular Videos

  • 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 8x4-in. loaf pans coated with cooking spray. Sprinkle with walnuts. Bake at 350° for 45-55 minutes or until a toothpick inserted in 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forGluten-Free Banana Bread

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Nishy User ID: 9451252 286735
Reviewed Apr. 16, 2018

"This is the best gluten free bread I have ever had. I did tweak the recipe slightly:

1. egg whites only
2. added 1 tsp of baking powder
3. no sugar or sweetener - it took about 7 bananas to make 2 cups (organic, tree ripened)
4. olive oil instead of canola
5. added cinnamon
6. didn't add any nuts but would have been lovely"

MY REVIEW
DL User ID: 9449443 286511
Reviewed Apr. 11, 2018

"Seem to be making this on a weekly basis for months now. Wonderfully moist. I do add cinnamon."

MY REVIEW
MissKarla User ID: 271602 286482
Reviewed Apr. 11, 2018

"WOW!! Very moist, very flavorful and so easy to make. You can definitely make just as the recipe reads or change it up. I added only 1/2 cup sugar but sprinkled some cinnamon and sugar on the top before baking. It was plenty sweet! I received praise from two co-workers who are gluten free and this is the best compliment."

MY REVIEW
Donna User ID: 9438389 285251
Reviewed Mar. 18, 2018

"I love this recipe because we all have most of the ingredients or substitutions at home. I used a coconut flour (Mama's Coconut blend gluten free flour found at tj maxx) so to complement this I used coconut oil and a few flakes of unsweetened coconut on top with pecans. I had a guest staying at my house that was gluten free but all the other guests said they couldn't tell the difference and gobbled up the bread then asked to take the muffens home! I made one loaf and 8 muffins with this recipe. Fabulous!"

MY REVIEW
Betty User ID: 9438199 285229
Reviewed Mar. 18, 2018

"Awesome recipe thank you! First great tasting bread!

Substituted applesauce with blended blueberries, used a tablespoon of two less of sugar and added a couple handfuls of blueberries and walnuts. YUMMY! ??????"

MY REVIEW
Lea User ID: 9428576 284193
Reviewed Feb. 24, 2018

"I loved the way this recipe came out. My friend sent it me because she wanted to try a GF recipe, so I figured I'd check it out as well. I substituted Olive Oil for Canola Oil because I didn't have Canola Oil. Also, I used a half cup of sugar, and added chocolate chips. For this recipe, I made muffins instead of a loaf, and for that I baked the muffins for 30 minutes, which was a perfect amount of time for them. The end result was very moist, and delicious muffins. It made 12 muffins (I filled the cups almost to the top, so they were quite full).. I usually cut the sugar on recipes, especially when they call for one cup (it just seems excessive). I considered using honey as a substitute for the sugar, and may try the recipe again doing just that. I think what helps this recipe stay so moist is adding the apple sauce.

TL:DR - Recipe was delicious!"

MY REVIEW
Kim User ID: 9418104 282952
Reviewed Jan. 30, 2018

"This was delicious!! I made two slight changes: I used 1 cup of apple sauce and I changed the oil to coconut oil instead. I LOVE this recipe. I have tried hundreds of gluten free banana bread recipes and this one is the best. I am sorry some had a hard time with the recipe because this banana bread is top notch!!"

MY REVIEW
Brenda User ID: 9418014 282936
Reviewed Jan. 30, 2018

"For some reason, it wouldn't let me rate this recipe 5 stars. (Only would let me rate 4.5, but it is a five star) This is a delicious, moist and tasty recipe as is. Very difficult to find a gluten free banana bread recipe that creates a very moist, tasty outcome. easy to make and very flavorful. I love that it makes two loaves and you don't need to put butter on the finished product for more moisture. I would like to try some other alterations like coconut oil, yogurt option, brown sugar or honey, (less sugar) options as healthier choices. But, it's a must try recipe. You won't be disappointed especially if you use 5 "overripe" bananas and follow recipe as is. Thank you for sharing."

MY REVIEW
Natalie User ID: 9417476 282868
Reviewed Jan. 29, 2018

"I cannot recommend this recipe enough! I've been into baking for years, since before I found out that I was gluten intolerant, and it's been hard to find a banana bread recipe that isn't too dense or too try. This is the one! After reading the comments, I made the following substitutions, which yielded an incredibly moist and flavorful banana bread:

- 3/4 brown sugar; a good squirt of honey (instead of 1 c sugar)
- 1/2 c plain greek yogurt (instead of 1/2 c applesauce)
- 1/3 c coconut oil (instead of canola)
- omitted nuts and added coconut
Made 2 mini muffin tins and one loaf"

MY REVIEW
Janet User ID: 9412745 282477
Reviewed Jan. 22, 2018

"I tried this recipe after reading a few of the other reviews, so I had an idea of some additions I would make to the recipe. I doubled the applesauce amount to 1 cup and added 3 more extra ripe bananas. I also added 1/4 tsp black walnut extract instead of actually using walnuts because we have a toddler who isn't eating nuts yet. I also added approximately 4 teaspoons cinnamon sugar. The result was a very moist, incredibly tasty banana bread loaf!"

Loading Image