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

Gluten-Free Banana Bread

gluten-free all-purpose baking flour

baking soda

salt

eggs, room temperature

mashed ripe bananas (4-5 medium)

sugar

applesauce

canola oil

vanilla extract

walnuts

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.

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.

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.

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 cannot recommend this recipe enough! I've been into baking for years, since before I found out that I was gluten intolerant, and it's been hard to find a banana bread recipe that isn't too dense or too try. This is the one! After reading the comments, I made the following substitutions, which yielded an incredibly moist and flavorful banana bread:- 3/4 brown sugar; a good squirt of honey (instead of 1 c sugar)- 1/2 c plain greek yogurt (instead of 1/2 c applesauce)- 1/3 c coconut oil (instead of canola)- omitted nuts and added coconutMade 2 mini muffin tins and one loaf

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.

First and only gluten free banana bread recipe I'll ever use. Even my husband, chef and gluten lover couldn't get enough of this bread. Substitutions/additions as follows: replaced canola with organic raw coconut oil, and sugar with raw honey. I also added a cup or so crushed pecans, about 1/2  tsp of coconut extract, cinnamon and nutmeg. Amazingly moist and wonderful flavor (my husband is NOT a coconut fan)

Excellent recipe for banana bread for an allergy free diet!

I followed the suggestion of the other reviewers and added 1/2C sorghum flour.  My bread turned out BEAUTIFULLY!  I baked this recipe and my regular recipe and had the family taste test them side by side.  Although they guessed which one was gluten free, an observation was that the GF bread was more moist.  From here on out, THIS is my go-to recipe!!! :)

Easy recipe. Moist, flavorful bread. I forget it is gluten free when eating it! Inexpensive breakfast or snack. Will make this my go to banana bread recipe!!

WOW!!  Very moist, very flavorful and so easy to make.  You can definitely make just as the recipe reads or change it up.  I added only 1/2 cup sugar but sprinkled some cinnamon and sugar on the top before baking.   It was plenty sweet!  I received praise from two co-workers who are gluten free and this is the best compliment.

My husband and I love this recipe.  Instead of loaves I make muffins and reduce the baking time to 30 minutes.  I also add a cup of Hersey's Cinnamon Chips.  Yum!

Made this and used Egg Replacer as we have egg allergies. It was AWESOME! Fabulous recipe! Used King Arthur Gluten Free flour and Bob's Red Mill egg replacer. I halved the sugar to 1/2 cup and it was still plenty sweet. I may cut it down to 1/4 next time and see how sweet it is.

For some reason, it wouldn't let me rate this recipe 5 stars. (Only would let me rate 4.5, but it is a five star)  This is a delicious, moist and tasty recipe as is.  Very difficult to find a gluten free banana bread recipe that creates a very moist, tasty outcome. Easy to make and very flavorful.  I love that it makes two loaves and you don't need to put butter on the finished product for more moisture.  I would like to try some other alterations like coconut oil, yogurt option, brown sugar or honey, (less sugar) options as healthier choices.  But, it's a must try recipe. You won't be disappointed especially if you use 5 "overripe" bananas and follow recipe as is.   Thank you for sharing.

I tried this recipe after reading a few of the other reviews, so I had an idea of some additions I would make to the recipe. I doubled the applesauce amount to 1 cup and added 3 more extra ripe bananas. I also added 1/4 tsp black walnut extract instead of actually using walnuts because we have a toddler who isn't eating nuts yet. I also added approximately 4 teaspoons cinnamon sugar. The result was a very moist, incredibly tasty banana bread loaf!

This was my best GF bread to date. Used Pamela's baking mix and a stick of butter instead of oil. Left out apple sauce since didn't have any. Baked in one large loaf pan. Came out perfectly moist and delicious!

This is the best Banana Bread I've ever made! !!  It is so moist and delicious!!!  Made is as the recipe shows.

Question has anyone tried this recipe subbing out the bananas or zucchini. It s that time of the year where zucchini is so cheap.

Make it once a week, this is probably the best banana bread I have ever had!  Moist, not crumbly and makes super french toast!

I recently found out that I am sensitive to gluten and wanted to make a banana bread. After reading the reviews, I decided to make this one and it was pretty good. The only changes I made to the recipe was I used 1/2 cup of brown sugar instead of 1 cup of white sugar and I used pecans instead of walnuts. It wasn't the best banana bread I've had but it was pretty good. I'm going to make it one more time following the recipe exactly and see if it comes out better.

I like to wait until I have made a recipe at least 3-4 times before I leave a review. I have made this banana bread recipe over a dozen times. It is excellent. Absolutely perfect (however, I reduce the sugar or else it tastes more like candy than bread). It is absolutely indistinguishable from wheat banana bread, and actually, I think a lot better tasting. Thank you very much for this keeper!!!

gluten-free banana bread

Prep Time: 20 minutes

Cook Time: 45 minutes

Total: 1 hours, 5 minutes

Servings: 7

Author : Taste of Home

Ingredients

Instructions

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