Prep 20 mins
Cook 1 hr 20 mins
I got this recipe from csaceliacs.org, which is a great source for celiacs. I used my favorite gluten free flour mix (Gluten Free All Purpose Flour), which contains xanthan gum. I think the gum really contributed to the great texture.
- In a large bowl, cream the butter and sugar.
- Beat in the eggs, vanilla and bananas, beat until fairly smooth.
- In another bowl mix together the flour and baking powder.
- Beat the dry ingredients into the wet ingredients until well combined (I had to switch from an electric mixer to a spoon near the end of the mixing as the batter got too stiff for my poor little mixer).
- Stir in the nuts, if desired.
- Put the batter in a greased 5x9 loaf pan and spread evenly.
- Bake at 325 degrees for one hour and 20 minutes, or until a toothpick inserted in the center comes out clean.
excellent! definitely edible, which is high praise considering most of the cardboard-like gluten free things i've tried :) i used 4 bananas, bob's red mill gluten free flour mix, and 1.5 tsp. of xanthan gum.
I thought this recipe was alright. I used 4 small/medium bananas and my favorite gluten-free flour mix that's here in Europe. Only took about 1 hr to fully cook. I'd say undercook it a bit or add something extra to make sure it still stays a little more moist and soft. I find it to be a bit on the firm side. But the taste is alright.
AWESOME! I have not had a decent gluten-free muffin in almost three years. I replaced the eggs with Ener-G Egg Replacer and the butter with Earth Balance substitute - making it not only gluten-free but vegan. I also added one extra tsp of baking powder and used white rice flour. Moist, comforting, delicious and super easy!! My friends who loved them didn't even realize they were gluten free.