Gluten-Free Banana Bread Recipe

5 149 144
Gluten-Free Banana Bread Recipe
Gluten-Free Banana Bread Recipe photo by Taste of Home
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Gluten-Free Banana Bread Recipe

Read Reviews
5 149 144
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
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 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: 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.

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  • 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.
Originally published as Gluten-Free Banana Bread in Healthy Cooking December/January 2010, p17

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Reviews forGluten-Free Banana Bread

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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!"

MY REVIEW
Erinn User ID: 9411388 282383
Reviewed Jan. 20, 2018

"I seriously do not know how this recipe got 5 stars, I picked it b/c of its high rating. This is quite possibly one of the most awful banana bread recipes I have ever tried. It was dry, crusty, tasted like cardboard...I do not know how it's possible to make banana bread not even taste like banana bread but this recipe managed to make that happen."

MY REVIEW
marajean User ID: 6605943 274756
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."

MY REVIEW
nschanz User ID: 4931232 272766
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!"

MY REVIEW
Leslee User ID: 9236707 272132
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!"

MY REVIEW
Susan User ID: 9229433 270096
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."

MY REVIEW
Rachel User ID: 9204981 268392
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."

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