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Recipe & Picture Time: Gluten-Free Banana Bread

Monday, December 06, 2010

I have a backlog of recipes and pictures that I have been sifting through. While I thought I was busy the rest of the year, I realized that once November hits I am swamped with seemingly endless housework and holiday hoopla.

While I still feel out of my element when it comes to gluten-free cooking and baking (does this stuff ever get any easier?) I am starting to find some recipes I enjoy. And I also wonder how long I have until I can stop complaining about having to go gluten-free? I think I’ve already passed that point, but luckily none of my loved ones have told me to be quiet yet. emoticon

But on to some baking, we need to preheat the oven to 350 degrees so we can enjoy this. (Full recipe with exact measurements are at the bottom).

Now usually with banana bread I wait until the bananas are really ripe so that the bread is super sweet. But I was anxious to try it, so I went with what I had.

Grab a large bowl to cream together the wet ingredients.

Oh yeah and you might want to grab the ingredients when you grab the bowl, you know to make things easier on yourself! You’ll need eggs (or egg replacements), vanilla, applesauce, and brown sugar.

In a separate bowl combine the dry ingredients. I used Bob’s Red Mill All-Purpose gluten-free flour blend, but you may use whatever combination of flours you like! I also used baking powder, cinnamon, xanthan gum, and salt.

Slowly add dry mixture to the wet, alternating with mashed banana. Beat everything until smooth. I blended it, but didn’t over-mix. I wanted lots of banana chunks.

Transfer to a greased large loaf pan. You can also sprinkle some extra cinnamon on top if you like.

Bake for 45 minutes or until a toothpick comes out clean. Allow to cool before transferring to a cutting board to serve and enjoy. (To me, this is the hardest part).


Gluten-Free Banana Bread (adapted from Bob’s Red Mill)

2 eggs
1 tsp vanilla
1/3 cup applesauce
2/3 cup brown sugar, packed (145 grams)
1 ¾ cup gluten-free flour mix (210 grams)
2 tsp baking powder
1 ¼ tsp cinnamon, (1 tsp in mixture and ¼ tsp on top)
1 tsp xanthan gum
½ tsp salt
1 ½ cups mashed banana (250 grams)

Preheat oven to 350 degrees.

Cream together eggs, vanilla, applesauce, and brown sugar in a large bowl. In a separate bowl combine flour mixture, xanthan gum, salt, baking powder and 1 tsp cinnamon. Slowly add dry mixture to the wet, alternating with mashed banana. Beat until smooth.

Transfer to a greased large loaf pan. Optional: Sprinkle ¼ tsp of cinnamon on top.

Bake for 45 minutes or until a toothpick comes out clean. Allow to cool before transferring to a cutting board to serve and enjoy!

While this recipe was husband, friend and kid-approved, I felt it was missing a little something. And NO it is not missing nuts! It is one of my top pet peeves when people add nuts to baked goods. Want some nuts? Eat them on the side! I love them that way. But in my baked goods? No, thank you!

The texture was more bread-like than banana bread-like. Does that make any sense? I’m thinking maybe a bit more applesauce and/or a bit less flour. I love adding applesauce to baked goods because it usually makes them chewier and moister.

But still, I didn’t turn down two slices!


The holiday season isn't over yet, though! So I have many more things to enjoy. Right now, I'm eating one of these gluten-free gingerbread cookies I made with my husband, niece and nephew.

What are your favorite things to bake during the holidays?
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Member Comments About This Blog Post
    So far I have made rugelach (not gluten-free, unfortunately) and buckeyes. I need to stop making treats so I don't have so many temptations in the house. Thankfully we gave the buckeyes away the next day (they were gifts but of course I *had * to sample some. Had to make sure they tasted OK. ;)
    2696 days ago

    Comment edited on: 12/7/2010 8:39:49 AM
    The banana bread was very tasty but I really liked the cookies.
    2696 days ago
    They look good and will have to try them when I get home.
    2696 days ago
    I'm so glad you shared this. I've been gluten intolerant for 15 years. Most of the time I don't even miss it anymore. But that banana bread looks wonderful.
    2696 days ago
  • *AMBER512
    Thanks for the tips! I think I needed to let the bananas ripen a bit more, too. The taste was there, but the texture was just a little off. Honey would probably be REALLY good in this! Yum.
    2696 days ago
    I love to bake snickerdoodle and peanut butter cookies. That's all I know how to make, really. I'm hoping to expand my repetoire by learning how to make different kinds of breads, and pizza. Hey, my mom has this book, Fat Free Baking, by Sandra Woodruff, R.N., and it has this list of liquid sweeteners, that maybe you could substitute for the brown sugar, to add moistness. They are: honey, molasses, maple syrup, brown rice syrup, Fruit Source liquid, chocolate syrup, fruit juice concentrates, and fruit spreads or jams. I hope that helps you. Also, you might want to add at least one more banana, if it doesn't taste enough like banana bread.
    2696 days ago
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