Recipe by 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
gluten-free all purpose baking flour
eggs, lightly beaten
ripe bananas, mashed
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...
Recipe could have used some basic info such as "sift dry ingredients together" (obvious, I know, but still) and how many cups 6 bananas should equal, since bananas vary in size.
The bigger problem is that the muffins barely rose and took 45 minutes to cook (brand new oven, worked fine with other recipes), not 15. In addition, they weren't very flavorful. The texture was nice, and I liked that it didn't call for xanthan gum like most other gluten free recipes, so I'll probably try again with some tweaks.
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!
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.
The taste and texture were excellent. However, it took 60 minutes to bake through. (I used a bread loaf pan)
This was a very good recipe. Missing something, cinnamon perhaps. I used 1 1/2 cups white rice flour and 1/2 cup flax meal and this seemed to work quite well. I also added chocolate chips and made muffins instead of a loaf. The batter made 15 muffins which I baked for 30 min. I would use this recipe again, but tweak it next time.
Terrific recipe. I did not have 6 ripe bananas (only 4) so I added some fresh, sliced strawberries to the mix. I also added 1 tsp cinnamon, 1/2 tsp clove and nutmeg, and 1 tsp vanilla. Very easy to make.
I used White Rice Flour and this was soooo good!!!! :)
Took about 1 hour to cook.
* Percent Daily Values are based on a 2,000 calorie diet.
Gluten Free Banana Bread
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 63
The hard work's over, now celebrate the leftovers.
Essential eats, sips, and tips for your next gathering.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
Discover the secret ingredient to a gluten- and grain-free banana bread.
See how to make a kid-approved banana bread with gluten-free flour.
With this much banana flavor, it just had to be called “banana banana.”