Gluten-Free Banana Bread
Total TimePrep: 20 min. Bake: 45 min. + cooling
Makes2 loaves (12 slices each)
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.
Very moist and light. Cake-like, not dense like the usual banana bread. I had to bake for the full 55 min.to get it to spring back in the center.
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.
Is a very tasty moist banana bread.
I just made this but with almond flour. I have a mess. The batter turned out very coarse. Help.
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).
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.
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.
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.
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.