The Best Gluten Free Banana Bread

Gluten Free Banana Bread

One thing you requested to see more of  in 2014 when I asked was gluten free recipes.  So when my gluten free daughter Cali was home for Christmas break I did a little playing around with some our family’s favorite recipes and making a gluten free version.  Last year I shared with you the gluten free flour mix we love to use and it was one of my Top Posts for 2013.   It’s been pinned about 70,000 times!

Gluten Free Banana Bread

Like I always say when I post a gluten free recipe, don’t discount this recipe because you aren’t gluten free.  I am sure you know at least one or two people that are gluten free and wouldn’t it be fun to take them a treat they could eat!

I love the versatility of this gluten free flour mix and it works so well in substituting it for regular flour in lots of things.  I have found that this flour mix works perfectly in a straight across substitution for regular flour.

Gluten Free Banana Bread

The mix contains coconut flour, oat flour, rice flour, tapioca flour, xanthum gum and cornstarch. I realize that some people who are gluten free can’t have oat flour (although the brand I use is gluten free).  Feel free to try this recipe with your favorite gluten free flour mix (I also like Bob’s Red Mill brand)  if you aren’t able to eat everything that is in the flour mix.

I have shared with you The Best Banana Bread recipe before – it’s an old family favorite and many, many of you who have tried it agree with me that it is truly THE BEST banana bread. So moist!

So over the Christmas break I decided to try gluten free banana bread and replace the regular flour in our favorite banana bread recipe with my gluten free flour mix.  One of my gluten free friends gave me the secret of adding in a little extra xanthum gum when using a gluten free flour mix (even though there is already some in there) and it worked beautifully.  In fact you will be hard pressed to tell this bread is gluten free!

Gluten Free Banana Bread

The bread is light, moist and doesn’t have the grittiness that a lot of gluten free baked items do.

The recipe uses sour cream so if you are also dairy free (as my daughter is) you can easily substitute the sour cream with apple sauce.  I made it with apple sauce and with sour cream and they were both delicious.

Gluten Free Banana Bread

For other gluten free recipes check out these:

Gluten Free Biscuits - Gluten Free Chocolate Chip CookiesGluten Free Pancakes

PicMonkey Collage

 

The Best Gluten Free Banana Bread
 
Prep time
Cook time
Total time
 
Serves: 1 loaf
Ingredients
  • 1 cup sugar
  • ½ cup oil
  • 2 eggs
  • 1 cup mashed ripe bananas
  • ½ cup sour cream or applesauce
  • 1 tsp. vanilla
  • 1½ cup gluten free flour mix
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 tsp xanthum gum
Instructions
  1. Heat oven to 350 degrees
  2. Grease and flour bottom only of a loaf pan (or use 3 small loaf pans)
  3. In large bowl, beat together sugar and oil
  4. Add eggs, bananas, sour cream and vanilla; blend well
  5. Lightly spoon flour into measuring cup; level off
  6. Add flour, baking soda and salt; stir just until dry ingredients are moistened
  7. Pour into prepared pan
  8. Bake at 350 degrees for 50-60 minutes (about 40 minutes for smaller loaf pan) or until toothpick inserted in center comes clean
  9. Cool 5 minutes; remove from pan
  10. Cool completely
  11. Wrap tightly and store in refrigerator
  12. Makes 1 loaf

Enjoy!

Leigh Anne

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Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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Comments

    • says

      Wendy – Thanks for this. The same thing happened to Cali this year when we were in France – she ate all the croissants and baguettes she wanted and they didn’t bother her! Need to move to Europe I guess!!

  1. Tiffany Dominguez says

    This recipe looks awesome! However, I’ve never used Xanthan gum before, how do I incorporate it in this recipe?
    Thanks, Tiffany.

  2. Melanie says

    Thank you, thank you, THANK YOU!
    I tried this yesterday and am so happy with not only how delicious it is, but how easy it was to make. My flour mix has Xanthum gum in it, so I omitted it and it was still great!

  3. Molly Plumb says

    If your GF flour mix already includes xanthum gum, do you still add 1 tsp? I do my own GF flour mix at home from a GF cookbook that turns out about 4 1/2 C GF flour with a scant 2 tsp xanthum gum.

  4. Tessa says

    I just tried this recipe and it is by far the best I’ve tasted. Even my husband enjoyed it and he couldn’t tell it was gluten free! Yeah! It was a home run. Thanks so much for the yummy recipe!! Can’t wait to try more of your gluten free recipes now! :-)

  5. Jenn says

    Hi, I’ve made it twice in the past three days. The taste is awesome but I was wondering why my loaf, when cut open, there r parts on the inside that look like it’s not quite done, like super moist still, and not like banana-loaf/bread looking, if u know what I mean. What am I doing wrong?

      • Jennifer says

        Definitely a possibility. Cuz I’m mixing it by hand with a whisk… Should I be using an electric mixer? Or just mash the banana more before adding it to the batter? Thx soooo much for this. I’ve been having soooo much fun.
        Oh and one more thing, while it was in the oven the loaf grew soooo big. Like 2.5inches higher than the pan. Then I took it out and it totally deflated and even the sides kinda collapsed. How can I prevent that? Sorry, I’m a total cooking/baking newbie. :)

        • says

          I always use my Kitchen Aid so next time try an electric mixer. I also put my bananas in the food processor to get them nice and smooth. I don’t like chunks of banana in my bread. If the bread is not cooked in the middle that will cause it to fall.

  6. says

    Great site love your recipe for gluten free banana bread. You must make the best bread to be the most popular site pinned in 2013 for Pinterest. my doctor suggested that I should go gluten free. I am going to try your recipe wish me luck. Awesome!!!!!

  7. Steve Coffey says

    Do you use all-white sugar or brown sugar or a mixture? What do you think of using a 50-50 mix of white and brown sugar? Also, have you tried using coconut oil in place of the canola oil?

  8. Rachel says

    I used your recipe as inspiration. I came up with the best banana bread since we went gf 10 yrs ago. It rose higher and has a great texture. I used coconut milk yogurt in my version and juice of half a lemon.
    Thank you for sharing your fabulous recipes.

  9. says

    Do you know what I should add for high altitude? I made it twice today and both times it fell in the middle and didn’t cook all the way through. Thoughts? Thanks!

    • says

      Courtney, Sorry I don’t have any experience baking at high altitude as I live at almost sea level! I know opening the oven door frequently can cause things to fall?

  10. Stephanie says

    I made this recipe the other day for some friends, and there were a few people who told me it was the best banana bread they’d ever had! Personally, I thought it was a bit too sweet, so next time I may put in a 3/4 cup of sugar instead. I also substituted ground flax seed for xantham gum (xantham gum is expensive), and it turned out great! Thanks so much for the recipe!!

  11. Delilah says

    I have no sour cream or applesauce available, is there something I can substitute? Or what happens if I leave it out? Thanks so much for the recipe! :)

  12. karen says

    what is xanthum? and where would I find it….never seen it in any of my grocery stores…what can I substitute for it

    • says

      Xanthan gum is frequently found in gluten free baking and is used a thickener and stabilizer. I have never used a substitute for it. It can be found in health food stores (Whole Foods etc) and can also be ordered online through Bob’s Red Mill. It is pretty readily available. Your regular grocery store may well have it on the baking aisle.

  13. Joanna says

    Oh my! Best banana bread I’ve ever made, used coconut oil and Greek yoghurt and sprinkled some brown sugar on top as well as adding in some dried fruit and peel…. Sooooo good ! Thanks

  14. Amy says

    Hi,
    I was wondering if you have the nutritional information for this recipe. Do you know the break down of how many calories are in a serving?

    Thank you!

    Amy

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