Total Time
Prep 10 mins
Cook 40 mins

This is so quick and easy to make, I usually make several loaves and freeze two. This is from Roben Ryberg's "The Gluten-Free Kitchen", the book that saved my sanity when first learning to bake gluten-free! : )

Ingredients Nutrition


  1. Preheat oven to 350F degrees.
  2. In a large bowl, mash bananas well.
  3. Add egg, light brown sugar, oil, milk and vanilla flavoring.
  4. Mix well.
  5. Add potato starch, cornstarch, baking powder, guar gum or xanthan gum, baking soda, salt, and coriander; mix well.
  6. Batter will be thin.
  7. Pour into greased 9 x 4 loaf pan.
  8. Bake approximately 40 minutes, until toothpick inserted in middle tests clean.
  9. Allow to cool briefly before removing from pan.
  10. Refrigerate or freeze extra servings.
  11. Keep covered to prevent drying out.
  12. (When I freeze this, I do it in individual slices. Wrap each slice in saran wrap after the bread has cooled completely. Then place in a freezer bag. I use a straw to get all the air out of the baggie. Label and freeze.).
Most Helpful

This was not a good recipe. The texture was off, gooey and chalky at the same time. Definitely not something I would make again.

Calimommy82 August 14, 2011

I really did not like it - the texture did not come out right, it was gooey and not "bread-like" at all.

Schmoopsie Pooh January 29, 2012

Great gluten free recipe, my son loves it and it is so simple to make only takes minutes even he can make it. It does fall a bit when cooling but I haven't found too many gluten free recipies that don't fall or look weird but it is the taste that counts.

Darlaha July 13, 2011