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Gluten Free: Banana Bread

Here it is… drum roll please… the gluten free banana bread!

Honestly, every time I make banana bread now I’m using a different combination of GF flours and every time it turns out great. I think there is something about the intense flavor of the bananas, combined with the binding nature of mashed bananas, plus the liquidity of the bananas, topped of by the sprinkling of cinnamon sugar on top that makes this bread pretty much fool proof. Or should I say “gluten free proof”.

Basically, bananas are magical and this bread always rocks. Enjoy!


Banana Bread

  • 1 cup brown rice flour
  • 1/3 cup potato starch
  • 2.5 tbsp tapioca starch
  • 1/2 tsp guar gum
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3 large bananas (or 4 small ones) that are soft, mushy, and brown on the outside
  • 1/3 cup canola oil
  • 2 large eggs
  • 1 cup evaporated cane juice (or sucanat if you don’t mind it being darker than usual in color)**
  • 1.5 tsp Cinnamon
  • 1 tsp Ground ginger
  • 1 tsp Nutmeg
  • Cinnamon sugar

  • Put oven rack in middle position and preheat oven to 350F.
  • Whisk together flour, salt, baking soda, and baking powder in a small bowl.
  • Whisk together banana, oil, eggs, sugar, and spices in a large bowl until smooth.
  • Whisk in flour mixture until just combined.
  • Fill a greased and floured loaf pan.
  • Sprinkle top with cinnamon-sugar mixture.
  • Bake until puffed and browned and a wooden toothpick inserted into center comes out clean, 50-60 minutes.
  • Cool in pan on a rack 5 minutes, then transfer from pan to rack to cool to room temperature.

Preparation time: 10 minute(s)

Cooking time: 50 minute(s)

Number of servings (yield): 12