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My review
Gluten Free Banana Bread
Christina
"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 calsOriginal recipe yields 16 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
- 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.
- 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.
Nutrition Facts
Per Serving: 132 calories; 6.5 g fat; 18.7 g carbohydrates; 1.3 g protein; 39 mg cholesterol; 156 mg sodium. Full nutrition
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Reviews
Read all reviews 109125 Ratings
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Most helpful positive review
4/25/2011
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....
Most helpful critical review
8/14/2011
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 ...
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4/25/2011
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....
10/8/2011
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....
6/4/2011
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 glute...
5/5/2013
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...
5/8/2011
The taste and texture were excellent. However, it took 60 minutes to bake through. (I used a bread loaf pan)
7/3/2011
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 ea...
7/3/2011
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...
5/8/2011
I used White Rice Flour and this was soooo good!!!! :) Took about 1 hour to cook.