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Gluten-Free Banana Bread

This gluten-free banana bread recipe isn't dry and crumbly—it tastes like the real thing. I hope you try it! —Gladys Arnold, Pittsburgh, Pennsylvania
  • Total Time
    Prep: 20 min. Bake: 45 min. + cooling
  • Makes
    2 loaves (12 slices each)


  • 2 cups gluten-free all-purpose baking flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 2 cups mashed ripe bananas (4-5 medium)
  • 1 cup sugar
  • 1/2 cup unsweetened applesauce
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts


  • Preheat oven to 350°. In a large bowl, combine flour, baking soda and salt. In a small bowl, whisk eggs, bananas, sugar, applesauce, oil and vanilla. Stir into dry ingredients just until moistened.
  • Transfer to two greased 8x4-in. loaf pans. Sprinkle with walnuts. Bake until a toothpick inserted in the center comes out clean, 45-55 minutes. Cool for 10 minutes before removing from pans to wire racks.
Editor's Note
Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you're concerned that your brand may contain gluten, contact the company.
Nutrition Facts
1 slice: 140 calories, 6g fat (1g saturated fat), 35mg cholesterol, 89mg sodium, 21g carbohydrate (11g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.


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  • Mary Beth
    May 2, 2020

    I've been baking this every week since finding the recipe and everyone I've given it to has raved. I modified it a little in that I add 1/2 tsp baking powder, 1/4 tsp cinnamon and a pinch of cloves. I use an "all-in-one" GF product which tends to yield a product which is a bit too heavy and doesn't rise as well as with regular wheat flour. The 1/2 tsp of baking powder makes a big difference, and the small amounts of spices bring out the richness of flavor.

  • Jenni
    Feb 25, 2020

    Very moist and light. Cake-like, not dense like the usual banana bread. I had to bake for the full 55 get it to spring back in the center.

  • Christine
    Sep 5, 2019

    I make this bread at least once a week, sometimes more. My son can't have dairy or gluten, so this is perfect. I will sometimes add dairy-free chocolate chips. I also don't always make it into loaves. It bakes great in a 9x13 pan and the extra batter I use for muffins.

  • Cathy
    Mar 31, 2019

    Is a very tasty moist banana bread.

  • Jeanne
    Mar 18, 2019

    I just made this but with almond flour. I have a mess. The batter turned out very coarse. Help.

  • Dawn
    Mar 14, 2019

    Wow this is such an easy recipe to follow....the bread is great as we made it as written. I will make this over and over again. The only thing I added was Chocolate chips instead of nuts (As I had no nuts).

  • Julia
    Dec 14, 2018

    used 1/2 cup of coconut sugar instead of 1 cup. this was really delicious. it made 1 loaf and 12 muffins. i sprinkled the muffins with chocolate chips. They were a winner.

  • Stacey
    Nov 15, 2018

    Loved this recipe! I used olive oil instead of canola oil. Instead of sugar I used about 2/3 c maple syrup. Seemed a little soupy so I added an extra 1/2 cup GF flour. My blend of GF flour is brown rice flour, potato starch and tapioca flour so I added 3/4 teaspoon xantham gum. Wasn't too sweet either.

  • Donna
    Jun 24, 2018

    Excellent recipe. Made just a few adjustments, didn’t add all the sugar (the bananas I had were really sweet) Added some butter, made cake more moist. Perfect recipe.

  • Dawn
    Jun 14, 2018

    I just made this. I replaced the sugar with 1/3 c of Pyure stevia & I used 2c of bobs red mill gluten free 1 to 1 baking flour and I substituted the canola oil with vegetable oil. It tastes wonderful. You can’t taste any difference between the gluten free and regular banana bread. It doesn’t rise as high but it’s very light and moist. Only had to bake for 45 min. Please try it, you will be so happy you did.