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Excellent, simple recipe, and every bit as good as traditional wheat flour loaf breads. Unlike some gluten free recipes, this one has the same texture everyone's familiar with. It's basically non-discernable; your guests won't even know the difference.
Coconut lends a tropical flavor, and adds a level of complexity not found in the usual ho-hum recipes. I'm thinking about adding a little crushed pineaple next time - well drained, of course.
All too often, gluten free recipes require tons of specialty ingredients; this one doesn't. I made due with what I had. I adapted the recipe by adding 1/3 cup chopped walnuts, and made 2 substitutions: vanilla extract instead of lemon extract, and greek-style yogurt mixed with a couple tablespoons of water instead of buttermilk.
Don't underestimate the importance of baking the batter in 2 pans. If you don't, the end product will be considerably more dense.
Delicious! I made this tonight for my two kids that are gluten free. I had to alter it a little according to what I had in the cupboard. I omitted the coconut since I didn't have any, used butter flavoring instead of lemon extract, added an extra overly ripe banana and used a round cake pan instead of a bread pan. My family loved it!
This is delicious! I used lemon peel because I didn't have lemon extract. Also, I baked it in an 8 x 4 loaf pan. Thanks so much.
Great recipe! I used ginger instead of lemon and it's amazing!
amazingly easy and really good gluten free recipe! I had no buttermilk so i used yogurt (as another did) and it worked well. added some walnuts. <br/><br/>thanks again for sharing
This is excellent!
My only complaint is that the banana flavor was weaker than some banana breads, but I think it's because I left out the lemon extract and coconut. I used frozen bananas and the texture was fine. I also added dark chocolate chips, which worked very very well. Next time, I'll add extra banana chunks as well, and maybe a little psyllium fiber for moisture. And there WILL be a next time.
Really delicious bread! I bake a lot of quick bread, and this may be the best gluten free recipe I have tried.
I made this for some gluten free relatives (nieces and nephews) and the loved it. I did not use the coconut but used 1 and 1/2 cups bananas. I used the small loaf pans and it made three loaves. It was suprisingly moist since most rice flour breads tend to be a little dry. This one is a keeper. I will make for them again.
AWESOME! my husband didn't even reognize the difference between this and my riginal bread recipe.
We loved this even more than normal banana bread. Thanks so much