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Nutrition Facts
Serving Size 1 (69g) Recipe makes 10 servings The following items or measurements are not included below: gluten-free flour xanthan gum
Calories 215
Calories from Fat 110		(51%)
Amount Per Serving		%DV
	Total Fat 12.3g	18%
	Saturated Fat 1.2g	5%
	Monounsaturated Fat 6.9g
	Polyunsaturated Fat 3.5g
	Trans Fat 0.0g
Cholesterol 42mg		14%
Sodium 209mg		8%
Potassium 223mg		6%
Total Carbohydrate 26.5g		8%
	Dietary Fiber 1.5g	6%
	Sugars 21.5g
Protein 2.2g		4%
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JillAZ

Bob's Red Mill Easy Gluten Free Banana Bread

Recipe #168634 | 1¼ hours | 10 min prep | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: GreenFish
May 18, 2006

This comes from the back of Bob's Red Mill All Purpose GF Flour packaging. It's a quick and easy recipe. The bread is especially good toasted with butter! I have substituted 1/2 almond meal and 1/2 white rice flour for the all purpose flour, and just about any combination of GF flours seems to work. I always leave out the raisins & nuts, too.

SERVES 10 (change servings and units)

Ingredients

1/3 cup canola oil
2/3 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose gluten-free flour
2 teaspoons baking powder
1 1/4 teaspoons cinnamon
1 teaspoon xanthan gum
1/2 teaspoon salt
1 1/2 cups mashed ripe bananas
1/2 cup chopped pecans or walnuts
1/2 cup raisins

Directions

1
Preheat oven to 350.
2
Grease 9x5-inch non-stick loaf pan. For smaller loaves, use three 5x3 inch loaf pans.
3
Cream together oil, sugar, eggs, and vanilla in large bowl.
4
Add flour, xanthan gum, salt, baking powder and cinnamon to egg mixture, alternating with bananas.
5
Beat until smooth.
6
Stir in nuts and raisins.
7
Batter will be somewhat soft. transfer to pan(s).
8
Bake 9x5" loaf for 1 hour, 5x3" loaves for 45 minutes.

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Featured Reviews for This Recipe

From: D Rusak

On Nov 17, 2009

This was okay, nothing spectacular. It did rise just like a normal banana bread. I found the flavor bland, however.

0 people found this review helpful

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From: UmmBinat

On Sep 11, 2009

A very good five stars. I used mostly frozen ripe bananas. I had no vanilla on hand but I would add it another time but it taste fine without it. I used a white rice flour, brown rice flour, small amount of bean flour and tapioca starch mix. I used GF baking powder. I used guar gum in an equal amount to xanthan gum to be corn free. I added a bit over half the amount of yellow raisins and almost a half cup walnuts. Next time I would add them again because it was delicious, especially the walnuts so I will add them in the full amount. I did find it was done a bit before the cooking time was up but that may be my oven. I will make this again.

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From: MamanOf3

On Mar 27, 2007

I have tried this bread twice now and absolutely love it. I subbed 1 1/4 c. of rice flour and 1/4 c. potato flour for the all purpose baking mix and my bread came out wonderfully. I also omitted the nuts, but added blueberries and chocolate chips for some variety. This is a great recipe and really tastes like the real thing (from someone who knows--I am only off gluten/dairy until I finish nursing my baby). This is a great recipe everyone should try.

3 people found this review helpful

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From: pixieglenn

On Sep 25, 2007

We are new to the gluten free diet and this was my first time making banana bread for my toddler. It was wonderful! I made it with pecans and a little applesauce because I didn't have enough bananas to equal 1 1/2 cups. The texture was so close to 'real' banana bread that I could hardly tell the difference. Thank you! I now have one more thing to add to my little kidlets diet, which is hard enough for a two year old.