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 photo by Izy Hossack
photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by Chef LynneG photo by Chef LynneG
photo by mamamarce photo by mamamarce
Ready In:
1hr 10mins




  • 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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  1. Marilyn E.
    Can I use vegetable oil
  2. mona c.
    Can I use almond flower instead of all purpose for banana bread?
  3. Patricia G.
    Can I use apple sauce instead of eggs
  4. chriskindle03
    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?
  5. Marilyn E.
    Can I use vegetable oil and if so how much


  1. Pam N.
    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!
  2. mamamarce
    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.
  3. ErikaLovesGlutenFree
    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!
  4. Jean R.
    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
  5. Audrey K.
    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!


  1. snowgirl1972
    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.
  2. Jean R.
    applesause and mayo for the oil, no xantham, no raisins (used choco chips instead) grated fresh ginger, less sugar
  3. Sophie C.
    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!
  4. Debbie G.
    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!!
  5. mummamills
    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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