Community Pick
Bob's Red Mill Easy Gluten Free Banana Bread
"This comes from the back of Bob's Red Mill All Purpose GF Flour packaging. It's a quick and easy recipe. The bread is especially good toasted with butter! I have substituted 1/2 almond meal and 1/2 white rice flour for the all purpose flour, and just about any combination of GF flours seems to work. I always leave out the raisins & nuts, too."
photo by Izy Hossack
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Serves:
-
10
ingredients
- 1⁄3 cup canola oil
- 2⁄3 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3⁄4 cups all-purpose gluten-free flour
- 2 teaspoons baking powder
- 1 1⁄4 teaspoons cinnamon
- 1 teaspoon xanthan gum
- 1⁄2 teaspoon salt
- 1 1⁄2 cups mashed ripe bananas
- 1⁄2 cup chopped pecans or 1/2 cup walnuts
- 1⁄2 cup raisins
directions
- Preheat oven to 350.
- Grease 9x5-inch non-stick loaf pan. For smaller loaves, use three 5x3 inch loaf pans.
- Cream together oil, sugar, eggs, and vanilla in large bowl.
- Add flour, xanthan gum, salt, baking powder and cinnamon to egg mixture, alternating with bananas.
- Beat until smooth.
- Stir in nuts and raisins.
- Batter will be somewhat soft. transfer to pan(s).
- Bake 9x5" loaf for 1 hour, 5x3" loaves for 45 minutes.
Questions & Replies
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Can I use vegetable oil -
Can I use almond flower instead of all purpose for banana bread? -
Can I use apple sauce instead of eggs -
I am allergic to wheat, so gluten free products and recipes have simplified my life. Also allergic to bananas. Can I substitute unsweetened applesauce 1 for 1? -
Can I use vegetable oil and if so how much
Reviews
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Excellent recipe! On the advice of another commenter, I used 1 1/4 cups rice flour and 1/4 cup potato flour (NOT potato starch) instead of the 1 3/4 cups GF flour. Also, I did not measure my bananas, just used four - what I would consider - medium-sized bananas and mashed them. In place of the raisins, I used Enjoy Life chocolate chips. This recipe was awesome straight out of the oven but even better the next morning when it had cooled to room temperature and then zapped a bit in the microwave. Sounds strange, I know, but the overnight amount of time made it so the outer crust was moist too and not just moist on the inside. Very good....this is definitely a keeper in my Recipezaar cookbook and will probably become a frequent "go-to" treat for our all GFCF family. Thanks! -
I LOVE this recipe and I will use it again and again. I buy the BRM GF All Purpose Flour all the time, and I'm so thrilled to have another GF baked item to add to my list of treats. I used the recipe to make muffins, with the following modifications: I lowered the oven temp to 330F instead of 350 and baked them for 10 minutes on the lower rack in the oven. After 10 minutes, I moved the pan to the top rack and lowered the temp again to 300F, then baked them ano......ther 15 minutes, but keep checking them; when they are brown all over and the top springs back to the touch (or a knife inserted comes out clean) they're ready. Remember to spray your non-stick pan because the batter is VERY sticky. -
Yum! This was my first attempt at GF baking. I used the GF Biscuit and Pancake mix, and left out the xanthan gum. I wanted to cut down on oil so I used half oil, half yogurt. But then I found I only had 1 cup of banana, so I added mostly yogurt and a splash of oil to the the mashed banana (to make up for the other 1/2 cup of missing banana) and followed directions for mixing. It seemed like over-mixing would have collapsed the leavening so I was really careful to gently mix it up. It came out wonderfully! -
I didn't have oil in the house, so used 1/4 c of applesauce + 3 T organic mayonnaise. Three large bananas, no xantham because the Bob's 1 for 1 flour already has it in, used 1/3 + 3 T white sugar because I had no brown sugar in the house and the mayonnaise has sweetener in it, grated in some fresh ginger, 1/2 t vanilla, 1/2 t cinnamon, used pecans and dairy free chocolate chips (used the last of my raisins for Irish soda bread yesterday :) ) - baked in 2 - 8x4 loaf pans for 55 min. Excellent. I liked my tweaks and will bake this recipe again -
Well, my daughter 20, been gluten free about a year, just texted me after I dropped this off to her at college, “omg, so good!” Husband also echoes this was the best banana bread I ever made. Of course, I couldn’t taste if because ai on a cleanse. Argg. I will take the two thumbs up!
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Tweaks
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Very good taste and texture, but added 2 tsp of vanilla instead of the 1 tsp it called for after I tasted the dough and could taste the beans in the flour mix. The extra vanilla covered it delightfully. -
applesause and mayo for the oil, no xantham, no raisins (used choco chips instead) grated fresh ginger, less sugar
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I replaced the canola oil with apple sauce and the end result was moist and tasty! Used four bananas instead of three and threw in a handful of chocolate chips. Great recipe, just too much vanilla for my liking. Will become my staple banana bread recipe for sure!
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the best GF banana bread i ever made. I substituted ground flax for xanthan gum you use 1 tsp of ground flax ( i had a bag on hand) add about a tsp of boiling water and it makes a paste that you add to the recipe instead of the xanthan gum. I also did not want to turn the oven on because its summer so i used my toaster oven and it worked! 45 min in a glass loaf pan it was perfect!. this one will be my new go to recipe!!
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Really great recipe. I've tried a few gluten free banana bread recipes and this one finally hits the spot. Thanks heaps. I used SRF with a good pinch of bi-carb instead of plain flour and baking powder, because that's what I had. Kept everything else the same.
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