Mega thanks to Southern Living Magazine for featuring my recipe in their January 2013 print magazine as well as online!!!
You have NO idea how excited I was to make this gluten free banana bread. To this point, I have not found any gluten free bread recipes that remotely resemble the regular kind. I had pretty much resolved that gluten free breads will never taste like what I’m used to, and that’s okay. But this banana bread proved me wrong.
You know when you have bananas sitting around that look like this, it is time to make banana bread!
I started with four pastured eggs.
Add to that 4 or 5 mashed, ripe bananas, a cup of sugar, 1/2 cup unsweetened applesauce and 1/3 cup melted coconut oil.
Since coconut oil is solid at room temperature, I have this awesome little Cast Iron Butter Melter that I use to melt butter and/or coconut oil for all my recipes.
After that is mixed up really well, you can add your dry ingredients. I use this Authentic Foods Brown Rice Flour for most of my baking needs.
I also used some Sorghum Flour because I didn’t have enough brown rice flour. Plus, I think a variety of flours help the flavor and texture of gluten free breads.
Add some baking soda, salt and vanilla, and it’s time to mix it up!
If you use a small loaf pan, this recipe makes 2 loaves — one to eat, and one to freeze! Or make one big loaf and bake 10 minutes longer.
After 45 minutes in a 350-degree oven, your mouth will be starting to water. Try to be patient and let it cool before cutting into it. Either way, your taste buds will thank me!
The most delicious gluten-free banana bread you'll ever eat!
Ingredients:
- 4 eggs
- 4 or 5 ripe bananas, mashed
- 1 cup sugar
- 1/2 cup unsweetened applesauce
- 1 tsp real vanilla extract
- 1-1/2 cups brown rice flour
- 1/2 cup sorghum flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup melted coconut oil (or butter)
Instructions:
- Preheat oven to 350.
- In a mixing bowl, beat eggs lightly.
- Add mashed bananas, sugar, applesauce and vanilla and mix thoroughly.
- Meanwhile, melt coconut oil gently on stovetop.
- Add to wet mixture, flours and salt and baking soda. Mix until all ingredients are moist.
- Fold in melted coconut oil, mixing just until it is blended in.
- Pour batter evenly into 2 greased loaf pans.
- Bake for 45 minutes or until bread is no longer wet in the middle. Use a toothpick or the touch test to gauge doneness.
- Remove from pans after about 10 minutes and cool on wire racks.
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Thanks for sharing this recipe. Will try it sometime.
My daughter tried this recipe today and it was wonderful! Very light and delicate, yet it held together quite nicely. She followed the recipe exactly – except that she baked it in one large loaf pan instead of two and it was just the right amount.
Thanks for sharing. This was super easy to make too.
GF in Fl
Wow, it looks really good! Do you think I could sub almond flour for one of the other flours? Thanks for the recipe!
Probably. I never use it because of my son’s allergy, but you should try it and let me know!
Mmmm, looks good, I’ll have to try it. I just made the recipe on the side of Bob’s Red Mill GF flour – with a few little tweeks, it tasted very yummy!
This turned out great! I will definitely be putting this in my ‘keepers’ recipe file!
This looks amazing, thanks for sharing! This should work with GF all purpose flour, too, right?
Thanks for sharing! Looks Good. Visit me over at http://raisingdieter.blogspot.com/ for whole food recipes and a giveaway!
Really excited to make this tomorrow. Just got all my ingredients. I needed a gluten/soy/dairy free recipe for banana bread for the people I am eating with this Thanksgiving. I bake enough to know this is gonna be great. I live at 8700 feet above sea level, I will let you know how it turns out!
I am at 5280, I am Gluten and Dairy free, would like to know how it turned out for you…
I subbed Gluten-Free All-Purpose flour and used 1c Maple Syrup instead of the sugar and it turned out fantastically. Thank you for sharing, and Happy Holidays to all!
This turned out exactly how I wanted it to! It was delicious and just like “real banana bread.” I added chopped nuts on top, but followed your directions exactly. This will be my banana bread recipe from now on. Thank you!
I made this and was very disappointed in the way it turned out. I cooked it for 45 minutes and it wasn’t done. Tried 15 more minutes. Still not done. After a total of an hour and half baking time at 350 degrees it’s not totally done. I won’t be making this recipe again.
Hm, that is certainly odd. I made it twice and it worked out both times.
Amy, your oven probably needs calibrated, especially when the recipe has worked for all of the other commenters. See here: http://www.thekitchn.com/how-do-i-calibrate-my-oven-goo-111338
Additionally, your location in the world could have an effect on how recipes turn out, so you might want to check into how you might need to change recipes to make them turn out well for you.
Me, too! Maybe my bananas were too large?
It could be your oven. Or maybe how you divded the batter? Did you use 2 pans or 1?
Thia recipe is amazing! I think I’m in love!
I cut down the sugar to about 1/3 c. and added a pitch more flour because my batch looking very soggy. Wow! This is a great recipe. No cardboard g-f bread here. The texture was silky and terrific flavor. Thanks so much.
This really is the best banana bread ever! Even better than my whole wheat version! I subbed EnerG Egg Replacer for the eggs to make it vegan and added 1/2tsp cinnamon. Amazing!
I am also a stay at home mom. Just baked this recipe but on one loaf I sprinkled home made candied ginger on half to test it out Yummy!! Thanks for the recipe
What purpose does the coconut oil serve? Can I leave it out? This looks delicious and I can’t wait to make it!
You do not want to leave out the oil!! But you can substitute another type of cooking oil – canola or vegetable oil if that is what you use. There are tremendous health benefits to coconut oil, though, so you may want to check that out!
I wrote about it here — http://www.musingsofahousewife.com/2009/10/more-on-fats-particularly-coconut-oil-and-lard.html.
Ok, I bought some coconut oil last night
I’m looking forward to making this!
Awesome! Let me know how you like it.
Making it now, I can’t wait!
I just had my first slice…..words can’t explain how delicious this bread is! And it’s SO easy to make! You’d never know it was gluten free….going gluten free (for medical reasons) has made me miss all of the pastries I love…now I can have at least one of them back and not feel guilty about it! Thank you SO much for this recipe
I am SO glad you like it!! It really is just like the real deal, isn’t it???
Thanks for this – I’m totally trying it, with the maple syrup suggestion posted by a commenter above. I think I will do half almond flour too, to cut down on the grain amount. One question though – is your coconut oil virgin or refined? If you used virgin, is there a coconut flavour in your finished product? Thanks!
I use extra virgin, and there is probably some coconut flavor, but we are just used to it. I use coconut oil in everything I bake.
I have been gluten free due to Celiac for 6 years now and this is one of the best recipes I have ever had. The Banana bread has such a great texture! I added some chocolate chips and pecans, and it was absolutely delicious! I just made pumpkin bread by replacing the bananas with a can of pumpkin puree and added cinnamon, nutmeg, clove and a splash of rum and it turned out really well too! Thanks for the recipe!
I am SO glad you like it!
This was so delicious – loved it! I made one loaf from it instead of two and added dried cranberries. I needed to bake it around 15 minutes longer than called for in the original recipe.
This recipe looks great. Have been searching for a great banana bread recipe!
Just made this today…I have already eat about half the loaf. Love it! Thanks for sharing! I posted a link to this page on my FB page Gluten Free Simply Good.
Just tried this recipe and it was so amazing, moist and the texture is perfect, even my toddler can’t get enough. Thank you for sharing!!
That is the most amazing banana bread. I use the powdered egg substitute to make it vegan for those with egg sensitivities and it always comes out great. I also substitute pumpkin for the banana and it works well also. Thank you so much for sharing this recipe. LOVE IT!
SO glad to hear this!
Just made this today and SO GOOD. Thank you!
This bread turned out amazing! I used 2C brown rice flour and it is perfect. Moist, airy, and buttery. Calculated the calories at about 2700 for the two pans. So good.
Thanks for calculating the calories for me! Saved me the work. I’m making this, along with some “regular” banana bread for two different work functions this week. We have several people at work that are Celiac or gluten-sensitive. I’m sure they are going to love it. I may try a batch with the pumpkin suggestions above, too! Thanks everyone for sharing.
Okay, I just made the bread. It came out perfect just as described by everyone. It tastes just like the “real” thing. If I didn’t have celiacs and gluten-sensitive friends coming to the party, I would just serve it without a note and tell everyone after the party. It’s delicious. Thank you so much for sharing.
YAY!!!
Really is a 5 star recipe. Didn’t have the brown rice flour on hand, so I used Bob’s Red Mill Pancake mix instead of the brown rice and sorghum flowers. Other than that I followed this recipe to a T and it was super yummy.
Amazing!!! Sub’ed brown rice flour and almond flour and this bread was still soooo good! I will never make the “other” kind again! Excited to try it with agave or maple syrup instead of sugar next time… but I hate to mess with perfection!
Pinning it now to share with all my friends. Thank you!!
So glad you enjoyed it!
Just made this recipe and it’s delicious!
I made this today with the help of my 6 year old (she did a fabulous job!) and it turned out FANTASTIC! I am new to eating gluten and dairy free (plus a whole bunch of stuff I have to be free of) and it has been a little hard finding good recipes especially those that my family will love too since I don’t want to make 2 of everything just so I can enjoy the same things! My children and husband LOVED it! This is a true test of goodness because my husband hasn’t wanted to eat anything gluten free but I’m slowly “converting” him and he doesn’t know it because what I have made he has loved or never knew the difference. I also liked someone’s comment above about using pumpkin because I absolutely LOVE anything with pumpkin and I happen to have a can or 2 or 3
of pumpkin on my shelf! Can’t wait to try it with some pumpkin pie spice! Thank you for posting this because this is now going to be the recipe I use!
I’m so glad to hear that!!
Hi- I just made your bread, but made one substitution; instead of sorgum, used Kinnikinnick pancake batter, (which has some sorgum in it). It looks great, smells great! I can’t wait to try it. I also noticed that I have some things in common with you. I run, but with shoes, am a part time worker, part time house wife, I also do a lot of photography. Nice blog and thanks for the recipe!
I wanted to comment on this recipe…I have recently decided to *try* going gluten free in my family for health reasons, not disease-related, and I am a total novice when it comes to baking GF. I read up a little on my flours, purchased some at the grocery store yesterday and saw some ever-ripening bananas on my counter that needed attention. I stumbled upon your recipe for Banana Bread, and boy was I ever surprised. I was happy to find that it didn’t need xanthan gum (cause I don’t have any) and I couldn’t resist a taste-test fresh out of the oven (I made one full loaf and 15 mini-muffins). De.Lish. I love this. I’ve been making the same non-GF banana bread recipe for years and everyone loves it, but I think I like this one even better. The texture of mine came out nice and light and they have a wonderful flavor, even without the vanilla (cause I couldn’t find it). Thank you for the introductory recipe! I’ll keep comin back!
so glad you liked it!!!
100% agree with you on the xanthan gum! I never buy it because it’s so expensive, and always look for recipes without it and I’m so excited to try this one tomorrow. Thanks Jo-Lynne!
Just a note on xanthan gum. While it is expensive, a little goes a long way. Something I learned recently about it from a cooking magazine is that chefs love it for sauces because it will thicken instantly and with out heat. So I tried it for a raspberry sauce over a gluten free cheesecake and it was fabulous. I hate cooking fruit sauces to thicken because it takes away the fresh berry flavor, but– no more! It also has a long shelf life. You can buy it bulk at some stores if you would just like to try it. Keep in mind it is slimey if you get it on damp fingers but it washes off very easy with just water. I am not an expert on this but just through experience. I too prefere to cook without it. Try making your own all purpose mix that includes potato starch (not flour) or tapioca starch or corn starch. The starches are binding to some degree plus make the finished product lighter. I prefere to not use too much rice flour because it s grainy, but do enjoy using sorgum flour very much.
This looks great! Super excited to try it! Need your advice though…I have only 3 bananas to work with today and only want to make one loaf. What would you modify the additional ingredients’ measurements to?
Depending on if they are large or small, I would probably use 2 or 3 of them and halve the rest of the ingredients. Good luck!
I made this yesterday for my 7yr old nephew who is diagnosed with celiac disease. Trying to get him to eat is like pulling teeth, he is just not interested in food. I substituted the flours for gluten free bisquick and used butter instead if coconut oil. He ate 2 thick pieces!!! A++ thanks!
Hi. I’m getting ready to bake this as I type and noticed that it made two loafs…I’ve never baked gluten-free before but this recipe has similar measurements to one non-GF recipe I use. I usually just fill one pan with all the batter to get a fuller/thicker loaf. I’m wondering if the GF version will cook differently if I just made all the batter in one pan? IS there a reason for splitting it?
and thanks for the recipe and alternatives….can’t wait to try it!
Already made it…not as good as the “real thing”….it IS THE REAL THING! that tastes exactly like the recipe my mom has made since I was a kid, def not a “subsitute!” YUMMMM
Thanks for this, i’m excited to try more of your recipes!
I realize it is a year later but a comment on the 2 pan thing. I have noticed that gluten free bread does not raise beautifully once it hits the top of a pan. This due to lack of gluten-once gluten breads get to the top, they continue to rise in the middle, giving the traditionally beautifully rounded tops. Without gluten, we don’t get that. Once gluten free hits the top it keeps rising equally so the edges split a get ughly a bit, but still taste good. So splitting the loaves between 2 pans may give a smaller loaf in height, it is prettier on the top and sides.
It was great! Thanks so much….
I only used half the sugar and no applesauce…it was still great.
Good to know. I watched a documentary on sugar last night and I’m all geared up again to try to reduce it around here. I’ve gotten so lax. Glad it worked out that way!
My family loved this soooo much last week that I will be making it either today or tomorrow because I have more bananas that need to be used up! I LOVE this as a quick breakfast or snack for all of us – and I tell ya those 2 loaves do NOT last long! Again I thank you for this FANTABULOUS recipe! It is the best!
Ha! No, they do not!
Glad you enjoyed it.
Hi! I just made a batch of this this weekend because I’d volunteered to bring snacks to our Sunday morning gathering. Everything else was April Fools themed (cookies shaped like pizza, mini-pizzas made to look like cupcakes, and “dirt” pudding), but I needed something to fill out the snacks and there are two people who have recently had to stop eating wheat in the group. This bread was SO good! I don’t have sorghum flour so I put in almond meal instead, I added some cinnamon, and I grated fresh nutmeg on top. Oh, and I used up my precious peach butter because I haven’t made any applesauce recently (I live in Asia and have to make these things, they’re either unavailable or ridiculously expensive imported). I’ll probably make it again once I can some more fruit sauces/butters. Thanks for sharing the recipe!!! It was a success.
That’s so awesome!!! So glad you enjoyed it.
Just made a batch and am very pleased, I have never used brown rice or sorghum flour before. I cut back the amount of sugar to 1/4 cup and used an additional 1/3 cup of raw agave nectar. Next time I will add a bit of nutmeg. Thanks for sharing this wonderful recipe.
Given the various sizes of bananas, have you worked out the ideal measurement of “4-5 bananas”, since baking tends to be more science than winging it?
I just discovered this recipe (and your blog) and made the banana bread recipe this evening. All I can say is, “Wow.” Next time I’d add some chopped pecans, but this is by far the best GF banana bread recipe I’ve ever made for my son. Thanks! Now I need to see what other delicious recipes you have.
I absolutely LOVE this recipe. I have added dark chocolate chips, toasted pecans and dried toasted coconut. I make this at least once a week! You have come up with a really fine recipe!
Hi again! I’ve made this twice now and really enjoy its taste and texture!!! BUT, I’ve found mine doesn’t rise. Like, at all. I tried adding baking powder too last time, but no difference. Yours looks less flat than mine, so I wonder if it’s because I use almond flour in place of the sorghum flour (which I don’t have and cannot easily get, living overseas). Would you know if that’s it, or have any encouragement in the area of rising quick breads?
You know what? Last time I made this, mine were flat too. I have no idea if it is the flour or what. I’m sorry I’m not more help! I was thinking of combining the batter into one loaf next time.
Sorghum goes by another name, jowar. There are other names it can go under, check under wickipedia for the other names.
This recipe sounds delic-can’t wait to get the banana’s and try it. I’ve been so hungry for this bread but couldn’t find a good recipe. This sounds like it could be it. Can’t wait to try it.
Just a thought– it could be that that batter was over mixed or with the almond flr maybe the
extra oil from the almonds could of been to moist. I hope this helps. Luv all the different ideas.
Good job all. Happy eating.
Thanks for the recipe! Turned out really well for me. Substituted the flours for 2 cups of a gfree baking mix.
Wow! Simply amazing
I made one normal loaf and two mini ones, and they all turned out perfectly! I actually like it better than normal banana bread because the coconut oil adds such a creamy flavor. And really great light but moist texture. Thank you!! This one is a keeper for sure.
I found this recipe the other day when I noticed my bananas were getting pretty ripe. I didn’t want to waste them and my boyfriend loves banana bread so I decided to experiment. I used 1 cup of white rice flour instead of the brown (all I had). Instead of 1/2 cup Sorghum flour, I used 1/4 cup Sorghum and 1/4 Almond flour. On top of it all, I added 3 tablespoons of ground flax seed (for the fiber) and followed the rest of the recipe to the tee. I made bread and muffins… O-M-G this is delicious! I like it better than regular banana bread. It is incredibly moist and the perfect texture. This recipe is going in my collection.
I tried this recipe and it is fabulous! I did make two small changes. I used half brown sugar and half white sugar instead of all white sugar. I used olive oil instead of coconut oil (though I’m sure coconut oil would be fantastic). I also added a pinch of cinnamon and nutmeg.
Best gluten free banana bread I’ve ever made! Thanks!
Heather
Riverside, CA
Hey ! My name is Amelie I am a French Canadian artist living in Montreal Quebec and am also gluten free now…Im 26 and I just started…Im super excited wbout your website, Im a little adhd and have a hard time following complexe reciepies…your website is easy visual and fantastic !
Im trying the banana bread tomorrow ! What about magic powder ? baking powder ? does it contain gluten do you need some in the bread ? , merci ! Amelie.
Hi Amelie. Baking powder does not contain gluten, but you do not need it for this bread.
Good luck!
Oh my god, wow. Great recipe. I didn’t have applesauce and didn’t have this flour and only had 3 bananas:-). So I used 3 bananas and 3 small eggs and I cut everything in half. Instead of sugar I used 1 cup of gluten free/dairy free chocolate chips and I used Arrowhead mills organic gluten free pancake and baking mix:-) Thank you for this recipe!!
Wonderful recipe! I made two loaves and they didn’t last long. I’d like to make zucchini bread with this if possible. Can you guide me on proportion of zucchini?
I haven’t tried it with zucchini, so I’m not sure. Since it is pretty wet, maybe you don’t need quite as much as you do of the bananas? Let me know how it turns out!
I ended up with a really delicious hybrid, since I had one overripe banana and a lot of zucchini. I used two cups of zucchini along with the banana, and it turned out great. I did squeeze out the excess moisture from the zucchini, though…just to be safe.
Tried the recipe today I would suggest 5 bananas, and add some cinnamon, and my special trick is putting some sugar in the loaf pan after spraying with cooking oil. With all of my gfree cooking this is great has great texture!
Thanks for the advice!!! Love the idea of sugar coating the pan. YUMMO.
I’ve never used coconut oil before, do you measure it before you melt it or melt it first and then measure out 1/3 cup, or does it matter? Thanks!
Good question. It doesn’t matter. In the summer, mine is all liquid without needing to melt, but in the winter, I have to melt it. I usually measure first only b/c it is easier that way.
I’ve never used coconut oil before, do you measure it before you melt it or melt it and then measure 1/3 cup, or does it matter? Thanks!
Greetings,
I am new to the gluten free world, as well as this site. I’m so thrilled to report my results after making this banana bread last week; in one word: DELICIOUS!!! I couldn’t get over how moist this bread turned out. I mean INCREDIABLY MOIST!!! I almost ate the entire pan (which I had made in a 8″ square type) before the night was over.
Now I must say that because I only had 3 bananas, I’d decided to split the ingrediants in half & I only used one egg. Yes, only 1 and it still came out beautifully!!! Also, I used the required coconut oil, but instead of re-fined granulated sugar, I replaced for coocnut palm sugar…YUM! I used 2 different kinds of applesauces, cinnamon & chunky jarred. I realize that those aren’t unsweetened, but it’s all I had in the house. And I could actually taste the chunks of apples in the finished product. I finished it by stirring inn about a TBSP of shredded coconut (please, don’t ask why I did that, LOL) then adding in some Ghiradelli (spelling?) chocolate chips, making it totally dairy-free, too!!! This will most definately be my to-go receipe for scrumptious, banana bread. Thanks so much for sharing!!! I am going to be making this again tonight (the entire receipe this time) to share with my family members over the holiday weekend; none of whom are gluten intolerant by the way, LOL! But my plan is not to tell them. Just wait until after I hear their thoughts. Should be interesting….
Cheers and happy Memorial Day, everyone!!!
Oh yes, I must thank poster Miranda, for the suggestion of sprinkling sugar (coconut palm, in my case) in the bottom of the baking pan befor baking. That was a wonderful idea. It reminded me of how my Grandma would sprinkle a layer of brown sugar on her pie shells before adding in her sweet potatoe mixture when making several sweet potatoe pies at hoilday time.
And sorry for the few typo’s in my previous post, folks. I guess I’m too excited thinking about the moist, rich and decadent, banana bread I’ll be devoring in a few hours, LOL.
AMAZING! And so easy to make
Thank you for this recipe!!! Just came across it tonight as I was wanting to try a gf recipe and try my new vitamix at grinding rice. This is AMAZING!!! I will never go back to any other banana bread. I am having a hard time restraining myself so there will be some left for breakfast…not sure if we’ll have a loaf for the freezer. LOL! Yummy, yummy! I used coconut flour instead of the sorghum since that’s what I had and it seemed to work okay. Thanks again!!
Omg!!!! I never thought gluten free could be so delicious. I used brown rice flour, quinoa flour, and coconut sugar; and I added cinnamon. I love you! Thank you so much!
Hi Jo-Lynne!
I just wanted to give you an enormous thank you for this amazing recipe. I’ve recently become heart-brokenly gluten-free. I dedicate a big part of my life to cooking and baking, and after finding out about my gluten allergy I was devastated. Baking gluten-free seemed like such a challenge, and the new flours and the xanthan gum (that appears in so many recipes) are so expensive.
Before trying your recipe, I had tried making a few other things. But nothing ever turned out so deliciously, until now! This is definitely a recipe I’ll be making for a long time to come!
THANK YOU!!
Bethany
that is awesome! so glad to hear it (but sorry to hear about your diagnosis).
Can I substitute the flours for All purpose GF flour? I cant find the ‘sweet’ white flour here in Germany.
Try it and see! I think this recipe is pretty versatile. I just used what I had on hand.
Can I just use the rice flour alone, instead of the two different types? Also, can It be white rice flour, or does it have to be brown rice flour?
I think any GF flour will probably work out fine. Let me know how it goes!
OMG! I made this yesterday and it was fabulous! I changed the flours to the following:
1/2c rice flour (I grind myself)
1/2c quinoa flour (I grind myself)
1/3c tapioca flour
1/3c coconut flour
1/3c potato starch
The rest of the recipe I left the same. I made 1 big loaf and 6 muffins out of one recipe. It was FABULOUS! And I fed it to people that aren’t even gluten free and they said it was AWESOME! So excited to have this recipe!
Next time I think I might split it up and make part with nuts and part without. I think it would be good both ways.
Thank you so much for this! YUM!
Awesome! So glad it worked out for you. The last time I made it, I also did one loaf and about 6 muffins. Worked well b/c the kids like the muffins best and I like the bread.
This was amazing, I used a combination of buckwheat flour and some random leftover gluten free pancake/baking mixes (which worried me as one had baking powder in it) and I’m at 8750 feet. Only did 1/2tsp baking soda to combat that. Came out super moist and light, with an earthy flavor I’m attributing to the buckwheat. I also added cinnamon, I had to hide it from my girlfriend it was so good!
Since finding out recently I am allergic to gluten and have had to give up ALOT of foods I love to eat(BREAD)!! I had ripe bananas and found this recipe and gave it a go. Not sure what I did wrong but did not bake thru. I will give it anothor try tho, the flavor was great so can’t wait to give it anothor try!
Thanks for sharing this recipe! My 10 month old has a severe wheat allergy and I’m also watching my nephew this week who eats gluten and dairy free. He was crying on Friday because he could not eat doughnuts with the other kids (my hubby wasn’t thinking and bought a bunch at costco). Soo…we will try this banana bread today and see if that cheers him up. Thanks!
ps- I don’t have sorghum flour, only rice, potato and tapioca. I know the tapioca and potato are both more starches than flours so I will try using mostly rice and see how it goes.
Tried it today and it turned out fabulous. Can’t wait to let my baby try it! (He is 10mos old and allergic to wheat but ok with eggs.) I made mini-muffins with it and my six year old keeps running up to steal one.
I only had rice flour so just used that and added a dash of apple pie spice. So yummy!!
I made this last night….my first attempt at any sort of gluten free baking. It turned out amazing! I only had Bob’s Red Mill all purpose gluten free flour, and I substituted the applesauce for non fat Greek yogurt. It was so incredibly moist and tasty. I also reduced the sugar to 3/4 cup and it was still sweet enough for me. With the Greek yogurt and eggs, the bread has a substantial amount of protein, so that I don’t feel guilty eating it. Thanks for the awesome recipe! I’m ready to keep going with gluten free baking!
Just threw this in the oven. I made a lot of changes (from commenter’s suggestions as well as my own), so I only did one loaf to start with. I substituted pure maple syrup for the sugar, and flax seed mixture for the eggs (has anyone tried this yet? I didn’t have any eggs around and have used it in baking before) but we will see in 30 minutes if it turns out! If so, I will be making the second loaf right away. Thanks for the recipe! Super easy!
Love this! I made some yesterday, and the whole batch is almost gone! Shared w/ my 10 month old daughter (her first baked good – I reduced the sugar a tiny bit b/c I was planning to give her some), childcare provider & husband – and they all agree that this is PERFECT banana bread.
In the oven now!
Yes, on this hot day too! The bananas were more than ready
I have almond flour and coconut flour… would these work? If yes, What amounts of each would you recommend?
I’m sure they would make an excellent and very tasty loaf! I considered using my coconut flour and completely forgot about it when I made it. Someone else might have a reccomendation for measurements. I haven’t had the opportunity to use almond flour yet, although I am really wanting to, just have been able to get any yet.
I hope someone gives you some suggestions because I bet that will be one delicious loaf of banana bread. Lol, I’m imagining the texture, yummm
Good luck
Coconut flour soaks up a lot of liquid but not the almond flour so you need to compensate for that by cutting back on flour or adding more moisture in way of applesauce, banana or egg. Honey is a nice humectant for cooking, so may not need to alter flour if using honey for a sweetener or agave for that matter.
Looks delicious! We have a gluten free pumpkin bread recipe that you may want to try – its getting to be the time of year I crave it!
http://innercirclechic.soluckygifts.com/pumpkin-bread/
Carey
Just made this very moist banana bread. Did not have brown rice flour so I use white rice flour.
I also cut the sugar from 1 cup to 3/4 cup. Come out just as good as my old regular (not gluten-free) banana bread. I follow weight watchers so I have converted it into points.
Both loaves = a total of 62 points. since the loaves are not high only about 1 inche high, I cut each loaf of banana bread into 6 slices of 6 points each. You can also make them into banana cake bites. Each slice cuts nicely into 3′s. So I can have 3 of them thoughout the day as a snack and it is only 2 points each of a total of 6 for the day.
nice work!!!
Love the conversion of the bread to points Patty!
Wow! Just made this for the first time. Very very good! Thank you! Trying a second batch already with chocolate chips…
I’m SO sad. This receipt did not work for me. The bread burned on the outside and was a sopping wet mess on the inside. I was really craving banana bread too. I followed the recipe exactly, so I’m not sure what happened…
I didn’t use the applesauce in mine simply because the batter was very wet without it and I would rather a slightly dry loaf than a wet one. It turned out great. Did you split it between two pans? If you only used one pan that could be what caused it. Mine got slightly browner on the bottom and sides than I would have liked, but I believe that was probably because I greased my pans with a little butter. Don’t give up, give it another try. OH, and did you use “Superfine brown rice flour” or regular brown rice flour? That would also be to blame.
To my taste this is not a bread at all. It is far, far too sweet. It could be called a cake I suppose, but it bears no resemblance to traditional banana bread. A tip though – I would encourage those who wish to try it to line their pans with parchment. No amount of greasing will prevent this combination of ingredients from sticking.
I just made mine, I happen to have non stick loaf pans, but that doesn’t mean stuff won’t stick, and all I did was wipe down the pan with the wrapper from a stick of butter and both loaves slipped right out of the pan.
What size loaf pans for the GF banana bread recipe did you use? Can’t wait to try it
Is it horrible to say I don’t know? I think they are on the smaller end of the full loaf size spectrum, though.
Made this recipe last night and it was amazing! I ran out of Brown Rice Flour and Didn’t have any Sorghum, so I used Buckwheat and Coconut Flour … Double YUM! Thanks!
What proportion of each did u use? I am still learning my way around GF flours!\
Thanks for the recipe. My son has severe allergic reaction to wheat and other gluten containing foods. He has a very limited idea of what a real bread taste like. I hope he will enjoy this recipe.
Made this recently (and added chocolate chips), and it was wonderful!! Thanks for this!
Perfect-moist, very light & absolutely delicious. I made a few adjustments; 1/2 cup of raw moscovado sugar, 2 teaspoons of pure vanilla and pecans.
Absolutely delicious and light. I love it!
The pecans would be a nice touch!!! We have nut allergies so I don’t use nuts in ours, but I love banana nut bread. YUM!
Wow. I was looking for a recipe to make mini muffins for my 1 year old. I’m gluten intolerant, but so far he is not nor is my husband. I wanted some healthy snacks around. I only had three bananas (next time I’ll use more) and cut back on the sugar, but this was good (I’ve eaten two muffins and just pulled them out of the oven). I use butter as my mom is allergic to coconut. I love seeing all the variations commenters have tried and am very excited to try some of these suggestions.
Thank you for this.
I love hearing all the varieties!
So impressed by this recipe! I love it. I’ve been wanting to add cacao nibs to a new recipe and this was the perfect one to try adding them to. I added about 1.5 oz of nibs and followed the recipe to a tee (with the exception of making these as muffins and baked for 23 minutes @ 350 degrees) This is so delicious, thanks so much!
Sounds delish!
I just made this but I used 1-3/4 cup superfine brown rice flour and 1/4 cup tapioca flour and I did not add applesauce and the texture is just OMG! Not wet, not dry, it came out just right! Oh, and I added some Hershey dark chocolate chips
The next batch I will make sure I have nuts to add as well.
Thank You, I am so glad I found this recipe
YAY!
Just made this with these substitutions based on what I had.
-no apple sauce, used extra 1/4-1/2 banana plus an extra tbsp of butter
-all brown rice flour
I added chocolate chunks for fun and used half brown half white sugar. Turned out great!
Obesity is a growing problem in the United States. The average weight of the typical male and female continues to go up but experts tend to disagree on why this is happening. Some say that it’s simply in our genes and that some people are just more genetically prone to be overweight. Others blame it on technology and argue that people are spending too much time with that and not enough time being psychically active. Some experts even blame it on fast food but I can’t disagree more. It’s just like the gun argument; it’s not guns that kill people, its people that kill people. It’s not the fast food that is killing people; it is the fast food in excessive amounts that are killing people. Lastly some experts say it’s the lack of personal responsibility and I would have to mostly agree with this. I believe that people need to look out for themselves and pay attention to what they are eating and how much exercise they are getting. That is why I love this blog so much! Not only are there tons of delicious recipes, but they are all healthy! Eating healthy doesn’t have to be torture; this blog really makes it easy! Even simple recipes like banana bread can be made healthier and still taste amazing.
Just made this but ground my own rice flour in my vita mix….apparently not enough because it ended up with little crunchy bits. Overall though it was good but a bit on the sweet side so I will def reduce sugar next time. The kids love it though and that’s what matters!
My wife and I bake a lot of gluten free products because we like to mix up what we eat for health reasons. Too much of anything is not good. We like to use nut flours made from almonds, pumpkin seeds, sunflower seeds, etc. We bake with little or no sugar. We like to use Brazilian rapadura as our sweetener of choice because it’s really sugar in the raw.
I see that you are a barefoot runner too! I have been going barefoot for most of my life. I do barefoot sprints in the grass 2-3 times per week and run to the park barefoot to do my sprints. I have made the hurache sandals too.
I have 5 overripe bananas calling for me to make this recipe right now. I’m going to try it with my daughter’s help this afternoon!!
Thanks so much for this awesome blog, I made this recipe last night and it turned out great.
I made an entire batch, then split it up into two forms of bananna bread – -> muffins in 2” muffin tin and baked for 15 minutes, and also a loaf which I added dark chocolate pieces to.
I have never made Gluten Free bread before so I was kinda going out on a limb with the muffins and adding the chocolate, but they both turned out so good.
Really Great Recipe, it really did turn out moist and amazingly good. I will be making this again.
I will be frequenting your blog on the regular now, because i notice you have other gluten free options , that I would love to try.
-Crystal Murphy, Seattle, WA
So awesome to hear!!! Glad you liked them. I usually do that too now, make some muffins with the overflow. I don’t think it is quite enough for 2 loaves. I guess I should edit my post, huh?
Thank you so much for this wonderful recipe! I had a holiday party potluck and did not let folks know that the banana bread was gluten free to truly test out my recipe. Once the lunch was over all of my banana bread was gone and folks were raving about it (in addition to overwhelmingly going for my gluten free one instead of the regular one brought by someone else). This little novice baker is over the moon. Thanks again!
My tweeks: Instead of sugar 1 cup Maple Syrup, 1-1/2 Almond Meal and 1/2 cup all purpose gluten free flower.
I’m used to disappointment when making GF baked goods, but my reaction on my first bite was… YUM! I used half brown rice flour and half sorghum flour, and added pecan pieces and softened dates, and sprinkled in a little bit (about 1/2 teaspoon) xantham gum in the batter. The recipe was perfect. It filled one full size loaf pan and a smaller one. Both rose beautifully. I did have to bake them a bit longer than specified, so I put a sheet of aluminum foil on top to keep them from browning too much.
so glad you liked it!
Just came across this recipe today and made it. Wonderful recipe, quite possibly the BEST banana bread I’ve ever made, gluten free and all!!! Thank you so much! I did add some chopped walnuts, but that was it.
yay! so glad!
excellent bread never missed the wheat!
Oh so yummy! Thanks so much for posting this, my kids think I rock because this bread tastes so good.
Do you need xanthan gum for this recipe?
Nope!
Just made some but with some variations. I used 1 cup of rice flour (brown & white) and one cup of oat flour. I also threw in 3 tablespoons of corn starch. I used 1 teaspoon of baking powder & 2 teaspoons of baking soda and nixed the added salt. For the gums I used one teaspoon of mixed flax & chia with 2 teaspoons of hot water, 1 teaspoon of molasses, and 1 teaspoon of peanut butter. I thought I mixed it up well, but it looks like one pan raised a teensy bit more than the other. I also had to bake it about 10 minutes more give or take (didn’t help that I opened the oven door once or twice) at a lowered heat of 275 degrees. I am finding oat flour to be my new found friend (I make it homemade from gluten free oats from Trader Joe’s). I went gluten and dairy free due to autoimmune and my gut has felt so much better since. It’s amazing but I am finding since then that my baked goods are far yummier and I think that is due in part to the fact that I am substituting so many things and adding ingredients that beef up the flavor and texture, and it all winds up being so much more flavorful for it. Thanks for the recipe and I hope that someone tries my added secret ingredients!
I just made these muffins. Oh. My. WORD! I canNOT believe how amazing these are! I used brown rice flour and potato starch because I didn’t have sorghum. I am at the beginning of my gluten free journey because my husband and 8-year old daughter have both been diagnosed. I have 4 other daughters plus myself who do not have celiac. My challenge has been to find gluten free baked goods that taste as good and look as good and have as good of a texture as the stuff made with wheat flour. These fit the bill! I’m taking them to a family party this weekend and will see if I can fool my extended family by serving these as “regular” muffins. I bet they’ll never guess they are gluten-free. Anyway, THANK YOU! for this recipe. Now I’m gonna see if I can play with it a little and figure out how to make pumpkin and zucchini ones. BLESS YOU!
If you successfully adapt it for zucchini and pumpkin, please share how you do it!
I have made this recipe several times, and it is wonderful!!! I bake it in muffin tins (less baking time) and freeze half of them. Just like the real thing!!
I am surprised to see no Xamthum gum in this recipe??
I tried the bread last night. Thank you for sharing. It was wonderful. Shared it today with friends and they loved it, one said it was the best she ever had and she is a great cook! I followed the recipe exactly. I like to do that the first time so i can gauge the next loaves by it when and if I make changes. Anyone who is new to GF baking needs to try quick breads or cookies first. They naturally have a coarser texture and ussually do not have a binder such as xanthan gum in it. I stated before the stuff is expensive, but so is gluten free baking. What I did was stock up–each pay day buy one or two things until you can bake. I like to substitute almond meal for almond flour (seems to be one of the spendier flours), I get it at Trader Joes for under $5. You may find GF baking is not your thing, so doing a little shopping at a time will save you $ in the long run if you find you would rather buy your baked goodies, but the challenge is too much fun.
Thought I’d share that I made these as muffins and they turned out great! I did everything the same except baked for 22 minutes. It made approximately 30.
That’s great to know, thanks!!
Awesome recipe–I substituted stevia for sugar and it tasted great – thanks!!!
I made this recipe last night, substituting Bob’s Red Mill gluten-free flour for the sorghum flour, adding 3 tbsps of honey instead of the sugar, and adding some poppyseeds. It is absolutely delicious, better than regular banana bread I would say, and I don’t feel guilty eating it. It cooked in about 40 minutes, and is very moist with a nice tender texture. I didn’t miss the sugar at all; the natural sweetness of the bananas and apple sauce, supplemented with the honey, was all that was needed (for me at least). I was looking for a good healthy breakfast bread that I could take to work to discourage me from eating giant bagels and butter croissants, and this definitely does the job.
I wanted to do something nice for the gluten-free board members at a local non-profit. I used this recipe for our holiday potluck-board meeting in Dec. 2012. It was insanely delicious and perhaps the best consistency of any banana bread I’ve ever eaten, let alone a gluten free one! Thanks so much and way to go!
I just made this for the second time today. It was amazing the first time– I’m sure it will be just as good the second! Kids loved it too! ( even my ones who are not usually GF!)
I used millet flour as I am out of sorghum flour and the recipe is STILL brilliant. I also cut the white sugar and added only 1/2 cup of raw, brown sugar. Wonderful recipe. Thank you!
Great recipe! Our family just recently went gluten-free (one son with celiac, and figured it wouldn’t hurt the rest of us to just go it together) and today the kids wanted banana bread. What I love about this recipe is its adaptability – skimming through the comments, people have changed it and tweaked it all over the place and it seems to stand up to everything, so…hooray! We used a GF All-Purpose Flour blend, brown sugar instead of white (not healthier, of course, but all I had in the pantry), added 1/2 tsp. xanthan gum, and it tastes wonderful! I think I used loaf pans that were too big, I’ll change that next time, but there will definitely be a next time, many next times in fact. Thanks so much for this keeper!
I have made this a few times and each time it turns out fantastic. I was diagnosed with a wheat sensitivity, so this is great, as I often crave banana bread but don’t want to deal with the awful side effects of eating it. This recipe is SO good that even my bf (who often turns his nose up at gluten free food) LOVES it. So thank you for converting my bf into a gluten free fan ahaha. I am going to have to check out more recipes and find some other goodies. PS this time I almost forgot to add the eggs and added them right at the end, it turned out just fine, even with my little mistake haha
For years I’ve been trying GF banana bread recipes and altering regular recipes to make them GF to no avail – it wasn’t worth the wasted ingredients! This is truly the best GF banana bread recipe ever!!! I took quite a few suggestions from other readers and here’s what I did: instead of 1C sugar I used 1/2C maple syrup and 1/2C brown sugar, instead of 1 1/2C brown rice flour I used 3/4C brown rice and 3/4C almond flour, added cinnamon and nutmeg to batter and pecans. And I backed it in 4 mini loaf pans and it still took 45 minutes . Only one problem….I CAN’T STOP EATING IT. This is the first recipe I’ve ever found that has the same moistness and flavor of regular banana bread – thank you!!!
One word describes this recipe…..addictive! I omitted the applesauce, used all rice flour( I buy a superfine flour at a local Asian market that does very well in baking recipes) freshly grated nutmeg andmelted butter for the batter, and made two dozen very moist muffins with sliced almonds on top. Took some to work for my colleagues and they devoured them! Thanks for this great recipe. I plan to try a zucchini version as well as a lemon walnut version.
So glad to hear it!!!!!
Just put this in the oven! I can’t wait to try it. I put the temperature a little lower because my oven tends to burn everything that goes in it. I did one loaf as is and in the other I put some walnut pieces and dried cranberries!!!
This is one awesome recipe! Just finished making the bread about 20 mins ago. The texture was fantastic, very very yummy! Thanks!!! WOOOO for G-FREE!
thank you housewife lady!!!! i’m not even sure how or why i stumbled across this recipe but this is the third gf banana bread i’ve tried..and for the first time, i’m floored/amazed at how good this turned out. i followed the recipe exactly as written (ok ok, maybe i added some walnuts) and it turned out SPECTACULAR. Thank you so much for posting !!
You are so welcome!
This is an absolutely perfect recipe. I used it for my son’s first birthday cake (has to be dairy free) and the 5-7 year olds who were there too scarfed banana bread cupcakes with dairy free frosting down.
I am wondering if you have a similarly awesome recipe or recommendation for making pumpkin bread that is just as fabulous!
No, but I am hoping to try this with pumpkin and some extra spices. I’ll let you know if it works!
I made this bread and forgot to put in the sugar!! And guess what? It was still tasty, even made my own applesauce as I never have it in the house, it goes moldy every time, I don’t use it up. I would definitely make it again and maybe forget the sugar.
Good to know!!
gluten free goddess has an excellent gluten free bread recipe.
I just made these with pumpkin instead of bananas and they turned out amazing. I used one can of pumpkin puree. I added 1 tsp of cinnamon, 1/2 tsp of ginger and 1/4 tsp of cloves and 1/2 cup pecans. I also subbed xylitol for the sugar and only used 3/4 cup. Oh and since I couldn’t find sorghum flour, I used coconut flour. They are so light and fluffy, yet moist. The perfect combination! Thanks for the inspiration. I’m new to gluten free and I absolutely love to bake, so this has given me a new starting point!! Thanks again.