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TIME

Prep: 7 mins

Cook: 20 – 25 mins

Total: 30 mins

Cuisine: American

NUTRITIONAL FACTS

Calories: 254

Fat: 6.9g

Carbs: 47.3g

Protein: 4.8g

What should you do with those old, spotty, very yellow bananas? Make some gluten-free banana bread! I seriously will not eat bananas that are not almost unripe. It’s a terrible habit. I really don’t like texture or the taste unless it’s baked into a loaf.

I make this gluten-free banana bread about once a month, depending on how ugly my bananas get. It’s really simple and easy to make. It’s really hard to mess up unless you really forget something, lol, like the flour or something.

The Image Gallery of Gluten-Free Banana Bread

We all want to know what something is supposed to look like while we’re cooking, do we not? Maybe it’s just a me thing, but nothing is worse than trying a new recipe and having no idea what it’s supposed to look like as you go along. So, below behold some pictures of what this moist gluten-free banana bread is supposed to look like.

gluten-free banana bread recipe
gluten-free banana bread recipe

 

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Full Recipe in Details

The most delicious gluten-free banana bread recipe, with vegan and sugar-free options too!

STARTING GUIDE
  • Cuisine: American
  • Prep Time: 7 mins
  • Cooking Time: 25 – 30 mins

  • Total Time: 35 mins

  • Servings: 9

  • Calories: 254

  • Fat: 6.9g

  • Carbs: 47.3g

  • Protein: 4.8g

INGREDIENTS

  • 1 Cup Gluten-Free flour (I used 1/2 cup rice flour and 1/2 cup coconut flour)

  • 3 to 4 old, ripe bananas, squashed to mush
  • 1/2 Cup Raisins * or 1/3 cup sugar
  • 1 Tsp. Baking Powder

  • 1 Tsp. Baking Soda

  • 1 Tsp. Psyllium Husk (or Xantham Gum or Guar Gum)

  • 1/3 Cup Vegetable Oil (you can use whatever oil you have) 

  • 2 Egg *

  • 1 Tsp. Vanilla

  • 1 Tsp. Cinnamon

  • 1/2 Tsp. Salt

GUIDE / INSTRUCTIONS

  • Mix all the ingredients in a medium sized bowl. 

  • Pour batter into a greased 9x9x2 and place in a preheated over on 375 F or 185 C for 20-25 minutes. (If making muffins, just put liners in the cupcake tin and bake for 15 minutes or until a toothpick comes out clean.)

  • Check the cake at 20 minutes with a toothpick. If it comes out clean, take it out. 

NOTES

* Soak the raisins in 1 cup of hot water and blend them. This becomes your sugar substitute. 

** If you can’t have eggs, or if you are vegan, substitute with a Flax or Chia egg. 1 TBLs Flax or Chia with 2 TBLs Water, mix and let sit for 3-4 minutes.

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