Yeah, this is really moist and hard to tell it's gluten-free for sure! Perfect with coffee or as a dessert, this banana bread will melt in your mouth. Be sure to use mini chocolate chips, as the big ones just sink to the bottom while baking.

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Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
10
Yield:
1 loaf banana bread
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.

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  • Beat sugar and applesauce together in a bowl with an electric mixer; add pureed bananas, yogurt, egg, and vanilla and beat until well-combined.

  • Whisk flour, xanthan gum, baking powder, and baking soda together in a bowl. Add flour mixture to applesauce mixture and stir until just combined. Fold chocolate chips and walnuts into batter. Spoon batter into the prepared loaf pan.

  • Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, about 45 minutes.

Cook's Notes:

You can substitute 1 1/4 cups agave syrup or stevia for the 1 1/2 cups sugar, 2 egg whites for the egg, and pecans for the walnuts.

Nutrition Facts

292 calories; protein 4.2g; carbohydrates 48.4g; fat 11g; cholesterol 18.6mg; sodium 210.9mg. Full Nutrition
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Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/23/2015
Wow! GREAT recipe... so rich, tasty, and nicely textured, turned out BETTER than most any other banana bread recipe I've tried, and those were not gluten-free. Really fantastic. I did omit 1/2 cup of the sugar (so just used 1 cup), and otherwise made with very fresh, high-quality ingredients... this always seems to help (fresh GF flour, organic sugar/evaporated cane, organic local farm egg, etc). I did use 1 cup of regular-size semi-sweet chocolate chips (totally fine) and added the optional 1 cup walnuts. Also, I baked it in a bundt pan... The recipe made quite a bigger batch of batter than I anticipated, and reading the comments about the longer cooking time and gumminess a few experienced, this seemed like a great way to "thin out" the loaf for even cooking and browning, and still keep a nice presentation. It worked! Only added about 7 minutes extra baking time (~52 mins total). Thanks for the recipe... I will definitely keep this in my files as a staple dessert and breakfast cake! Read More
(4)

Most helpful critical review

Rating: 3 stars
07/13/2017
Just made this today & while it tasted good, it took over an hour and a half to bake this. The directions are way off and after 45 minutes in the oven it was like soup! If you are making this, allow for MUCH longer cooking time. Read More
(3)
15 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/23/2015
Wow! GREAT recipe... so rich, tasty, and nicely textured, turned out BETTER than most any other banana bread recipe I've tried, and those were not gluten-free. Really fantastic. I did omit 1/2 cup of the sugar (so just used 1 cup), and otherwise made with very fresh, high-quality ingredients... this always seems to help (fresh GF flour, organic sugar/evaporated cane, organic local farm egg, etc). I did use 1 cup of regular-size semi-sweet chocolate chips (totally fine) and added the optional 1 cup walnuts. Also, I baked it in a bundt pan... The recipe made quite a bigger batch of batter than I anticipated, and reading the comments about the longer cooking time and gumminess a few experienced, this seemed like a great way to "thin out" the loaf for even cooking and browning, and still keep a nice presentation. It worked! Only added about 7 minutes extra baking time (~52 mins total). Thanks for the recipe... I will definitely keep this in my files as a staple dessert and breakfast cake! Read More
(4)
Rating: 3 stars
07/12/2017
Just made this today & while it tasted good, it took over an hour and a half to bake this. The directions are way off and after 45 minutes in the oven it was like soup! If you are making this, allow for MUCH longer cooking time. Read More
(3)
Rating: 4 stars
01/30/2017
This was my first foray into GF bread baking from scratch. I was very happy with the texture. The taste was really good too my whole family loved it but I will add a little salt next time I found the sweet taste to be somewhat unbalanced without salt. I halved the recipe and baked it in a standard muffin pan and baked it for 20 minutes. Read More
(1)
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Rating: 5 stars
02/14/2021
I think it came out great! Best banana bread I ever tasted. Read More
Rating: 5 stars
06/03/2018
Made this with 1/2 cup of Stevia instead of sugar and it was wonderful! Read More
Rating: 3 stars
03/12/2017
This did not turn out great. I did make the following changes maybe not wise... cut sugar to just over 3/4 C. only had 2 bananas so added an additional 1/4 C. applesauce in place of missing banana. Baked for 53 minutes I live at high altitude and often need to bake things a bit longer. I added about 1/3 C of blueberries instead of choc chips. About 1/2 C of walnuts. I didn't like the texture kinda chewy. Could be a tad bit sweeter. Probably won't make this again. Read More
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Rating: 5 stars
05/17/2016
I received rave reviews for this banana bread recipe! Only modifications were one cup brown sugar and I used vanilla bean Greek yogurt. Cooked it throughly and it's crusty on the outside and soft inside yummy with a nice cup o' tea. Thank you! Read More
Rating: 4 stars
09/13/2014
These have great flavor! I thought the consistency was a tad gummy but I'm pretty picky. Also I didn't have applesauce so I just pureed an apple with the bananas. That may have affected the consistency a little. All in all this is a great recipe and I plan to save it and make it again. Read More
Rating: 5 stars
08/13/2014
very good fresh out of the oven but it took longer to cook than the directions said. (coulda just been my oven..) anyways it turned out soft and delicious inside and kinda hard an crunchy on the outside served w butter yummmmm! also i used previously frozen bananas. seemed to work out just fine. and i used regular chocolate chips and that was delicious there wasn't any problem of them sinking to the bottom. Read More
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