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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 229.5
  • Total Fat: 10.8 g
  • Cholesterol: 35.4 mg
  • Sodium: 96.9 mg
  • Total Carbs: 32.5 g
  • Dietary Fiber: 3.0 g
  • Protein: 3.8 g

View full nutritional breakdown of Gluten-Free Banana Nut Bread calories by ingredient
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Gluten-Free Banana Nut Bread

Submitted by: FITFORLIFE22
Gluten-Free Banana Nut Bread

Introduction

My mom was diagnosed with celiac disease about 8 years ago. We have looked everywhere for delicious recipes that substitute other products for gluten. i was fortunate to come upon this wonderful recipe, which uses only 2 unusual ingredients: GF flour and Xanthan Gum. Even though I CAN eat gluten, I still very much enjoy this delicious banana bread. It is best hot from the oven!

It is super moist, bursting with flavor, and you would never know it was GLUTEN FREE :)))

Plus, it is very low in saturated fat and high in polyunsaturated and monounsaturated fat. It is fairly low carb for a banana bread and it also has 1 gram of sugar PER slice....and they are generous servings!
My mom was diagnosed with celiac disease about 8 years ago. We have looked everywhere for delicious recipes that substitute other products for gluten. i was fortunate to come upon this wonderful recipe, which uses only 2 unusual ingredients: GF flour and Xanthan Gum. Even though I CAN eat gluten, I still very much enjoy this delicious banana bread. It is best hot from the oven!

It is super moist, bursting with flavor, and you would never know it was GLUTEN FREE :)))

Plus, it is very low in saturated fat and high in polyunsaturated and monounsaturated fat. It is fairly low carb for a banana bread and it also has 1 gram of sugar PER slice....and they are generous servings!

Number of Servings: 12

Ingredients

    1/3 cup canola oil
    2/3 cup brown sugar, packed
    2 large eggs
    1 tsp. vanilla extract
    1 and 3/4 cups Bob's Red Mill All-Purpose GF Baking Flour
    2 tsp. baking powder
    1 and 1/4 tsp. cinnamon
    1 tsp. Xanthan Gum
    1/2 tsp. salt
    1 and 1/2 cups mashed bananas
    1/2 cup finely chopped walnuts (or pecans)

Directions

1. Preheat oven to 350 degrees.
2. Grease 9 by 5 inch non-stick loaf pan.
3. Cream together oil, sugar, eggs, and vanilla in large bowl with electric mixer.
4. Mix flour, xanthan gum, salt, baking poder, and cinnamon together in a small bowl.
5. Mash bananas in another bowl.
6. Take the dry ingredients and slowly add them to your wet ingredients, alternating with bananas. Youa re going to beat all ingredients together until smooth.
7. FOLD in nuts and/or raisins.
8. Transfer to pans and bake 45mins-1 hour or until golden brown. Usually it will be done when an inserted toothpick comes out clean.

Makes 12 generous servings :D

Number of Servings: 12

Recipe submitted by SparkPeople user FITFORLIFE22.






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Member Ratings For This Recipe


  • Incredible!
    4 of 4 people found this review helpful
    This was my first adventure in gluten-free baking. It turned out really well! I did not add sugar in my Bread. I love this bread. Thank you for sharing your recipes with us. - 8/5/09

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  • Incredible!
    3 of 3 people found this review helpful
    Just made this bread, but substituted 1-1/2 cups pureed pumpkin for the banana and it was excellent. I suspect most fruit purees would work. I did not have the all-purpose mix, but created my own from mostly same flours: potato starch, tapioca, brown rice, and coconut. Just finished two slices! - 10/16/11

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  • Incredible!
    1 of 1 people found this review helpful
    I recently made this same recipe from the back of the Bob's red mill Gluten free All purpose flour. It was the best Banana bread I have ever had! I once even used Coconut oil instead of the Canola oil, which gives it such delish flavor! - 5/1/11

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  • Incredible!
    1 of 1 people found this review helpful
    We are just getting used to the gluten free diet. I tasted the batter before cooking and it was not good so I was most happy when the finished product came out and it was so delicious!! - 2/9/11

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  • 1 of 1 people found this review helpful
    I can't wait to try this! All of McCormicks extract's including vanilla is gluten free you can also find gluten free vanilla in the health food stores. - 9/17/10

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  • 1 of 1 people found this review helpful
    This recipe sounds great and I cannot wait to make it! It is great to find gluten free recipes as this has been new to me in the past year. Since I am still learning about GF I do have a question about your recipe, is the vanilla extract GF in your recipe? Thanks! - 7/27/10

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  • Incredible!
    1 of 1 people found this review helpful
    2nd from scratch GF recipe I ever made and this was awesome. I didn't have nuts so I threw in a 1/4 cup of chocolate chips. - 12/1/09

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  • Very Good
    1 of 1 people found this review helpful
    This was my first adventure in gluten-free baking. It turned out really well! I used a chickpea-tapioca-cornstarch-sorghum flour mix.
    Thanks for the recipe! Now I have something to serve to my gluten-free friends at coffee breaks, breakfast or dessert. - 8/1/09

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  • This is the best Banana bread I've had in a long time. You would never know it was gluten free. Added raisins instead of nuts. Yummy! - 10/9/13

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  • I want to make this for a visitor who needs GF; it sounds delish, nearly identical to the recipe I use except for the type of flour. Is the xanthan gum really necessary? It's expensive and I'll have no need for it after she leaves. - 6/6/13

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  • Tastes better than cafe bannana bread and hard to believe it is gluten free. I had no cinnamon on hand but found some cinnamon sugar to use in place. it wasnt to sweet and very moist yummmy - 5/21/13

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  • Delicious! - 9/12/12

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  • love this bread! - 9/3/12

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  • Once I tasted the bread I was pleased! I have to admit though when I tasted the batter and smelled it baking I had concerns on what the finished product would be like. Bravo! - 5/8/12

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  • Added scoop of whey protein isolate. Used a blend of gf flours. I added a splash of fat free milk, because it was dry. Baked in bread machine. Came out very moist and dense. Next time I will just sub whey protein isolate for 1/4 c. of flour, and omit extra liquid. - 5/2/12

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  • Thank you so much I love making bad and was so disappointed when I told no more gluten. you have made my day. - 4/24/12

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  • even my family members that could have gluten enjoyed this recipe!! They couldn't get enough!! - 5/24/11

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  • Ok, I used 2tbsp 2tsp Grapesee Oil, plus same amount of applesauce (instead of canola oil); Date Sugar instead of the Brown Sugar (minimal nutritional diff). Per Slice differences: 178 cal, 7.8g fat All other info is about the same. I did use walnuts. Came out really good, not too sweet, moist - 3/5/11

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