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No Hassle Banana Bread

Adapted from Special Diet Solutions by Carol Fenster, PhD. This recipe used to be on our labels of Gluten Free All Purpose Flour.


Step 1

Preheat oven to 350°F. Grease 9x5-inch non-stick loaf pan.

Step 2

Cream together oil, sugar, eggs, and vanilla in large bowl with eletric mixer. Add flour, xanthan gum, salt, baking powder and cinnamon to egg mixture, alternating with bananas. Beat until smooth. Stir in nuts and raisins. Batter will be somewhat soft. Transfer to pan. Bake for 1 hour.

Serves 10.
No Hassle Banana Bread

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Servings: 10



Products Used in this Recipe

Brown Sugar

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GF All Purpose Baking Flour

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Gluten Free
Baking Powder

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Gluten Free
Xanthan Gum

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Baking Aids

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Baking Aids

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Ratings & Comments (7)

5 Stars  86%  6
4 Stars 14%  1
3 Stars 0%  0
2 Stars 0%  0
1 Star 0%  0


7 Reviews

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Patty December 25, 2011
Very moist and flavorful! I added 1/4 teaspoon nutmeg, and replaced the walnuts and raisins with 1 cup mini-chocolate chips. Yum!
Sharon C. February 24, 2012
This recipe is very delicious! The only thing I done different was add 1/3 cup of unsweetened organic applesauce. I was also pleased with how moist it stayed several days after baking it. I will surely make again very soon.
Adrienne March 19, 2012
Followed this recipe to the T. Delish!
Denise July 24, 2012
This is a very easy, delicious recipe. I substituted all pecans instead of adding the raisins to lowthe sugar content, and it is still wonderful!
Michelle November 7, 2012
I made this recipe but replaced the raisins with chocolate chips. Very good....can\'t even tell it is gluten-free.
Barbi November 12, 2012
Just getting into GF receipes. This turned out pretty good. A little heavy. I have to work on getting it just right. Maybe I didn\'t use enough bananas.
Lisa June 28, 2013
Very good recipe. Moist and addictive. It disappeared in two days!! I added roasted salted peanuts and semi-sweet chocolate chips. Cut back on the cinnamon when using chocolate.

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