Gluten Free Banana Bread

Gluten Free Banana Bread

92
Christina 0

"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."

Ingredients

45 m {{adjustedServings}} servings 132 cals
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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 132 kcal
  • 7%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 18.7g
  • 6%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 156 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  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.

Footnotes

  • Cook's Note
  • To make this vegan, replace the eggs with 2 additional bananas and use vegan margarine instead of butter.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

92
  1. 105 Ratings

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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....

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 glute...

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....