This gluten free banana bread has been such a hit, I can’t believe it. It’s so good, it was featured in Southern Living Magazine!! I had pretty much resolved that gluten free breads will never taste like what I’m used to, until this gluten free banana bread proved me wrong. Read the comments and see for yourself. People rave about this recipe. It was really a fluke, as I hadn’t done much gluten free baking when I concocted this recipe, using a few I found online for inspiration. But now it’s one of the most popular recipe on my site. ENJOY!!!
You know when you have bananas sitting around that look like this, it is time to make banana bread!
How to Make THE BEST Gluten Free Banana Bread
I started with four pastured eggs.
Add to that 4 or 5 mashed, ripe bananas, a cup of sugar, 1/2 cup unsweetened applesauce and 1/3 cup melted coconut oil.
Since coconut oil is solid at room temperature, I have this awesome little Cast Iron Butter Melter that I use to melt butter and/or coconut oil for all my recipes.
After that is mixed up really well, you can add your dry ingredients. I use this Authentic Foods Brown Rice Flour for most of my baking needs.
I also used some Sorghum Flour because I didn’t have enough brown rice flour. Plus, I think a variety of flours help the flavor and texture of gluten free breads.
Add some baking soda, salt and vanilla, and it’s time to mix it up!
If you use a small loaf pan, this recipe makes 2 loaves — one to eat, and one to freeze! Or make one big loaf and bake 10 minutes longer.
After 45 minutes in a 350-degree oven, your mouth will be starting to water. Try to be patient and let it cool before cutting into it. Either way, your taste buds will thank me!
Seriously, who knew gluten free banana bread could be this good!??
- 4 eggs
- 2 cups very ripe mashed bananas
- 1 cup sugar
- 1/2 cup unsweetened applesauce
- 1 tsp real vanilla extract
- 1/3 cup melted butter or coconut oil
- 1-1/2 cups brown rice flour
- 1/2 cup sorghum flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup walnuts and/or chocolate chips
- Preheat oven to 350.
- In a mixing bowl, beat eggs lightly.
- Add mashed bananas, sugar, applesauce, butter and vanilla and mix thoroughly.
- Add to wet mixture, flours and salt and baking soda. Mix until all ingredients are moist.
- Pour batter evenly into 2 greased 8×4-inch loaf pans or 1 greased 9×5-inch loaf pan.
- Bake for 45-55 minutes for the smaller pans or 60-75 minutes for the larger, or until bread is no longer wet in the middle. Use a toothpick or the touch test to gauge doneness.
- Remove from pan after about 10 minutes and cool on wire rack.
If you like this gluten free banana bread recipe, check out my recipe index. It’s full of tried and true nutritious recipes (many gluten-free) that your family is sure to love.
I also write about my fashion foibles, I share my gluten-free weekly meal plans, and I love to travel. I hope you’ll follow along.
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Mega thanks to Southern Living Magazine for featuring my recipe in their January 2013 print magazine!
I made this last week and it was so wonderful! thank you for a great recipe that allows me to enjoy banana bread again.
I’m so glad you liked it!!
I just made this and its delicious. This is my first attempt at GF baking, and if I can do it, anyone can.
Someone probably mentioned this already, but trader joe’s GF flour is comprised of brown rice and sorghum flours, potato and tapioca starches. Making it perfect for this recipe, and it only 2.99.
I almost burnt mine because I used a larger metal pan and I forgot to adjust the time. Luckily I smelled it burning all the way upstairs after 50 minutes.
Im on an elimination diet because of leaky gut so I only used 1/4 cup turbinado. Bananas already have a high amount of sugar, and of course the apple sauce will have some [natural] sugar too.
That’s good to know about Trader Joe’s flour!! I hate mixing all of those. So glad you like the recipe!!!
This turned out great! I substituted a certified gluten free buckwheat flour for the sorghum flour, and used an all purpose gluten free flour mix for the brown rice flour. Even my pickiest eater in the house liked it. A taste of yum.
YAY! I’m so glad!
I really love banana cakes, but I have never heard of banana bread before. I may make this one soon. I will be baking again this week, and this is going to be on my to-bake list. Thank you for the recipe!
I have made this recipe so many times and it is pretty much foolproof! I usually use an all purpose gluten-free flour. Thank you for sharing it and I will continue to delight everyone with this “best ever gluten free banana bread”!
So glad to hear that!