Reviewed: Apr. 5, 2012

I have mixed feelings about this recipe. On one hand, I am new to the world of GF recipes so I think my taste buds are still adjusting. That being said, bland is bland, gluten free or not. I added a little vanilla and a dash of cinnamon, but I think it needed more. The all purpose GF flour I used suggested using xanthan gum, so I did. Maybe next time I'll try without, but honestly, the texture was fine. I will make these again, maybe next time with a different flour, a little more vanilla and cinnamon, and using super over-ripened bananas.

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Reviewer:

erinvc

Reviewed: Mar. 25, 2012

Excellent! Made a couple changes by replacing applesauce instead of the butter (since I am also dairy free), added chopped walnuts and a dash of vanilla. Baked the muffins for 30 minutes. Turned out great!!! My husband loved them and he is not gluten / dairy free. Very Moist.

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Reviewer:

karay08

Reviewed: Mar. 5, 2012

Well first of, I had to bake it for a full hour and a half. I think the recipe as written sounds kinda bland, so I added 1 tsp. of vanilla, and 2tsp. of cinnamon. The flavor is good, but honestly I think it could use a full cup of sugar. I will try that next time. I will make it again, but clearly it won't be the same recipe. Not that there is anything wrong with being healthy, I am a nutrition major, but you will need to add more sugar if you hope it will taste like its gluten filled counterpart.

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Reviewer:

erin32

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Cooking Level: Professional

Living In: Dayton, Ohio, USA

Reviewed: Mar. 4, 2012

I mix up my gluten free flours, 1 cup white rice, 1/4 cup almond meal, 1/2 cup ground oats, 1/4 cup flaxseed flour......I add 1 TBL molasses and cut the turbinado to 1/4 cup. The result is a rich tasty great textured bread.

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Reviewer:

Noglutengrame

Reviewed: Mar. 1, 2012

This doesn't taste gluten free! Excellent moist texture! I only had five medium bananas. I used a mini loaf pan, and had to bake for 45 minutes. after the second round, I gave it a tbsp of cinnamon. We love it with peanut butter on it as a snack. Thanks for the recipe!!

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Reviewer:

stevecandi

Reviewed: Feb. 12, 2012

This is a really good recipe!! I am new to the gf world, so went off of others suggestions: used rice flour instead and added some nutmeg, cinnamon and chocolate chips. Yum!!

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Reviewer:

Alicia

Reviewed: Jan. 25, 2012

Good recipe. I cut the sugar back to 1/3 cup. I also used Earth's Balance natural buttery spread in order to make it dairy free. If you need a good gluten-free flour blend recipe, check out http://www.naturalcookingrecipes.com/gluten-free-flour-blend-recipe

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Reviewer:

naturalcook1

Reviewed: Jan. 18, 2012

This was a great bread and I added a few things and wish I would have added some xantham gum. I used the GF Bible all purpose mix which is a great blend of white rice, sorghum, tapioca, cornstarch and coconut. I only used 1/2 the sugar and with a shortage of bananas, added some left over raspberries and chocolate chips. A great GF bread!

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Reviewer:

daniegirl

Cooking Level: Intermediate

Reviewed: Nov. 7, 2011

I did not have enough bananas so I cut the recipe in half. I used 2 bananas & added 1/2 Cup plain pumpkin, brown sugar (instead of the other sugar and maple syrup), and only used 1 Tablespoon of butter. These turned out so yummy! Oh and I also added pumpkin spice!

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