This is my go to recipe for gluten free banana bread. I use 3 medium ripe bananas, reduce the sugar to 1/2 cup, leave out the raisins and bake in a tea loaf pan. Thank you for posting the recipe.
This was delicious.
My first taste of banana bread since diagnosis (celiac), and WHAT A TREAT!
Thanks so much...
- omitted nuts and raisins, added 3/4 cup chocolate chips. In my opinion, two sweet, would have left the chips at 1/2 cup instead
Very yummy! I used Bob's Red Mill Gluten Free Flour, added chocolate chips instead of nuts/raisins, and 4 medium sized bananas. It cooked an hour & a half until toasted on top.
I'm new to the GF diet so this recipe was my first attempt at baking from scratch and this one was a hit!! I ended up using the BRM Biscuit and Baking Mix (since it's what I had on hand) in place of the GF flour and I left out the xanthan gum and nuts. I added milk chocolate chips in place of the raisins (not a raisin fan) and I followed the lead of reviewer mamamarce and made cupcakes. The texture of mine is more of a biscuit than a cupcake which I like better. This recipe is definitely going to be made again!! Thanks for sharing, GreenFish!!!!
This is a great recipe. I have made the regular version on the back of the GF flour bag and I have improvised with a cranberry/cardamom/walnut version. Substitute chopped cranberries for the bananas and add about half a cup plain yogurt to compensate for the loss of wet by the bananas. Very yummy warm with butter.
A very good five stars. I used mostly frozen ripe bananas. I had no vanilla on hand but I would add it another time but it taste fine without it. I used a white rice flour, brown rice flour, small amount of bean flour and tapioca starch mix. I used GF baking powder. I used guar gum in an equal amount to xanthan gum to be corn free. I added a bit over half the amount of yellow raisins and almost a half cup walnuts. Next time I would add them again because it was delicious, especially the walnuts so I will add them in the full amount. I did find it was done a bit before the cooking time was up but that may be my oven. I will make this again.
I made this for our BBQ tomorrow for a few guests w/ wheat allergies. I haven't tried it but it baked great & smells even better-so that's good enough for me!! I used vegetable oil, no xanthan & mini chocolate chips instead of nuts/raisins. It took my oven a little under an hour and note to anyone trying this: the batter isn't very thick so don't worry about it if it seems thinner than regular batter. Can't wait for guests to enjoy it; thanks for sharing!
This was an absolutely delicious loaf - could not tell the difference between this loaf and a "normal" loaf. I covered with foil at about 40 minutes into baking to keep from getting to brown. Also did not add raisins, but toasted walnuts and added - delicious!! Thanks Greenfish!!
SO GOOD! Wow. I substituted unrefined coconut oil for the canola and 2/3 cup of xylitol and 1/8 teaspoon of white stevia extract for the sugar (I also added 1/4 teaspoon of maple extract). Left out the raisins since many in our family don't like them. I will make this often. My little 3 year old girl who has some wheat and sugar sensitivities loved this. In fact this is the first time she has ever eaten banana bread-I think the dark brown color of regular banana bread is often unappealing to children. I'm trying hard to have some self control and not devour another piece. Yum!
This banana bread is fantastic! I wasn't sure which recipe to chose as there are several on Recipezaar. I'm so glad I picked this one! I used sunflower oil instead of canola, used Kinnikinnick all purpose mix for the gluten free flour, and added some applesauce to supplement the two small bananas that I had on hand. I'll definitely be making this again! Thanks!