Banana Bread (gluten free)

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Votes: 22
Rating: 3.73
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Servings 8people
Prep Time 15minutes
Cook Time 60minutes
Submitted By Carol Fenster, Ph.D.
Gluten Free, High Fiber, Lactose Free.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 22
Rating: 3.73
You:
Rate this recipe!
Servings 8people
Prep Time 15minutes
Cook Time 60minutes
Submitted By Carol Fenster, Ph.D.
Gluten Free, High Fiber, Lactose Free.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350°F. Coat a 9” x 5” nonstick pan (or two 5” x 2-1/2” pans) with cooking spray; set aside.
  2. Cream the oil, sugar, eggs, and vanilla together.
  3. Mix together the flour, xanthan gum, salt, baking powder and spices. Add flour mixture to egg mixture, alternating with bananas. Stir in nuts and raisins. Batter will be somewhat soft.
  4. Bake the 9” x 5” pan for 1 hour, bake the 5” x 2-1/2” pans for 45 minutes.
  5. Cool on wire rack before cutting.
Products Used in this Recipe
Recipe Comments

4 thoughts on “Banana Bread (gluten free)

  1. Mary V

    I substituted the BRM 1-to-1 Gluten-free Baking Mix for the Garbanzo and Tapioca flours and the Potato Starch (1 3/4 cup total.) The house smelled wonderful while it was baking and the resulting Banana Bread was terrific!

    Reply
  2. Sharon

    My son is not only dairy and gluten intolerant but he is sensitive to xanthan gum also. Can I omit it or substitute something else without ruining this recipe.

    Reply
    1. recipe specialist

      Hi Sharon,
      Psyllium Fiber Powder is a good replacement for Xanthan Gum, or you may want to try Guar Gum instead. These ingredients (along with Xanthan Gum) act as binders to help with the structure and texture of gluten free baked goods. Without using some type of binder your baked goods may be very crumbly or dense. Additionally, you might like this recipe that does not call for Xanthan Gum. You can use your favorite milk substitute in place of the milk if needed.

      Reply
  3. Tabertha

    This recipe is definitely a keeper. I used the all purpose gluten free flour plus xanthum gum instead of the flours listed. I also reduced the amount of sugar. It came out really nice and soft and tasty and held together really well.

    Reply

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