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Gluten Free Banana Bread

Gluten Free Banana Bread

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Christina

Christina

A yummy, kid-approved banana bread that will satisfy! Also adaptable with substitutions to make vegan. I recommend using all natural, organic, and local ingredients if possible. This makes 1 loaf, 2 cake pans, or 2 dozen muffins.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

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  • Calories:
  • 182 kcal
  • 9%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 29.7g
  • 10%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 156 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
  2. In a large bowl, combine flour, baking powder and salt. In a separate bowl, cream together butter and sugar. Stir in eggs, maple syrup and mashed bananas until well blended. Add the banana mixture to the flour mixture; mix until batter is just moist. Pour batter into prepared loaf pan.
  3. Bake in preheated oven for 20 to 30 minutes, until a toothpick inserted into center of the loaf comes out clean. If using muffin or cupcake tins, bake for 15 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Nichele
114

Nichele

4/25/2011

Good ! You can replace the sugar with a bit of honey and also add vanilla extract.Texture is good and you can play around with different types of G/F flour mixtures and still get a tasty result...

Dina
88

Dina

6/4/2011

Excellent! I skipped the sugar and only used 2 tbsp of maple syrup. I only had 5 bananas. The bread was sweet (but not overly sweet) and moist. My mother couldn't even tell that it was gluten-free and my children both loved it.

southerncook
85

southerncook

10/8/2011

This bread was moist, fluffy, flavorful, everything a bread should be. I just used whatever GF flour I had on hand, some all purpose flour, and it was wonderful. I followed directions EXACTLY. I think that's important. I'm going on a trip in a few days, and I'm baking 2 dozen of these to take with and share. This does NOT taste gluten free. It doesn't rise up as much as wheat based muffins, so go ahead and fill the cups pretty full. It took 30 min to cook the muffins, 45-50 min to cook the bread. I sprayed the pan very thoroughly, as GF stuff tends to stick. Again, everything was perfect. The bread did not fall apart, or have a dense texture like most gf breads. Remember what yummy wheat-based muffins were like? Well you will. My next adventure is to try the recipe and replace the bananas with pumpkin!

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