Gluten Free Banana Bread

Gluten Free Banana Bread

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Christina 1

"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

45 m servings 132 cals
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Original recipe yields 16 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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.

Reviews

99
  1. 113 Ratings

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Most helpful positive review

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....

Most helpful critical review

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 ...

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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....

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....

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...

The taste and texture were excellent. However, it took 60 minutes to bake through. (I used a bread loaf pan)

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 ea...

I have made several gluten-free breads/cakes since going gluten-free January 2013. It takes some research and practice to get the right combination of flours. I used the gf flour recipe that a...

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...

I used White Rice Flour and this was soooo good!!!! :) Took about 1 hour to cook.

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 ...

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