Banana Bread (gluten free)

Psyllium Fiber Powder replaces the binding power of xanthan gum in this easy banana bread recipe.

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Votes: 19
Rating: 4.37
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Servings 12 - 16servings
Prep Time 10minutes
Cook Time 40 - 50minutes
Submitted By Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 19
Rating: 4.37
You:
Rate this recipe!
Servings 12 - 16servings
Prep Time 10minutes
Cook Time 40 - 50minutes
Submitted By Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350°F. Oil one 9x5-inch or two 8x4-inch loaf pans.
  2. In a medium bowl, blend together Gluten Free All Purpose Baking Flour, baking powder, baking soda, Psyllium Fiber Powder, ground cinnamon, and salt and set aside.
  3. In a large bowl, whisk together mashed bananas, sugar, milk, melted butter, eggs, and vanilla extract. Add dry ingredients to wet and mix well to combine.
  4. Pour batter into prepared pan(s) and bake until a toothpick inserted into the center of each loaf comes out clean, about 40 – 50 minutes. Let cool before slicing.
Recipe Notes

Please note: This recipe requires the use of our Gluten Free All Purpose Baking Flour. Using our Gluten Free 1-to-1 Baking Flour may result in a poor end product.

Products Used in this Recipe
Recipe Comments

9 thoughts on “Banana Bread (gluten free)

    1. recipe specialist

      Hi Eunice,
      Our 1-to-1 Baking Flour would be a perfect substitute for this recipe. Just substitute the flour portion for our 1-to-1 blend cup for cup. Happy baking!

      Reply
  1. Connie

    I am new to cooking GF so my question is whether I can substitute Xanthin for the Psyllium in the above recipe?

    Reply
    1. recipe specialist

      Hi Connie,
      You can make this substitution by replacing the Psyllium Powder in the recipe with 1.5 teaspoons of Xanthan Gum. You should not need to make any further substitutions.

      Reply
  2. Iga

    Hi! I love this recipe! I’d like to substitute regular milk for coconut milk and avoid adding the eggs – could applesauce work? Thanks so much!!

    Reply
    1. recipe specialist

      Hi Iga,
      We haven’t tried this recipe using applesauce in place of eggs, so making this substitution may change the texture a bit. The eggs are acting as a binder while adding moisture to the bread, so omitting them may make the cake more crumbly. You should be able to substitute coconut milk cup for cup.

      Reply
  3. Iga

    Hi again! So I made this banana bread for the first time and it came out amazing! I modified the recipe by not using baking powder, sugar and dairy milk 🙂 It was worth taking the risk haha. I used some lime juice, 1 tsp stevia, organic coconut milk (from the can) and I cut the butter in half. Thanks so much for the great inspiration!

    Reply
    1. recipe specialist

      Hi Nina,
      We haven’t tried this recipe with flax eggs, but this should be a substitution that you can make with good results.

      Reply

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