Gluten Free Banana Bread Recipe - Allrecipes.com
Gluten Free Banana Bread Recipe
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Gluten-Free Banana Bread
See how to make a kid-approved banana bread with gluten-free flour. See more
  • READY IN 45 mins

Gluten Free Banana Bread

Read Reviews (54)

"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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Original recipe makes 16 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 30 mins
  • READY IN 45 mins

Footnotes

  • Cook's Note
  • To make this vegan, replace the eggs with 2 additional bananas and use vegan margarine instead of butter.
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Reviews More Reviews

Most Helpful Positive Review
Apr 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...

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Most Helpful Critical Review
Aug 14, 2011

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.

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Jun 04, 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.

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Oct 08, 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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May 09, 2011

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

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Jul 03, 2011

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.

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Jul 05, 2011

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.

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May 08, 2011

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

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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