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Nutrition Facts

Serving Size 1 large loaf 707g

Recipe makes 1 large loaf)

The following items or measurements are not included below:

guar gum

Calories 1777
Calories from Fat 587 (33%)
Amount Per Serving %DV
Total Fat 65.2g 100%
Saturated Fat 11.7g 58%
Monounsaturated Fat 18.6g
Polyunsaturated Fat 31.0g
Trans Fat 0.2g
Cholesterol 228mg 76%
Sodium 2573mg 107%
Potassium 2183mg 62%
Total Carbohydrate 289.6g 96%
Dietary Fiber 11.3g 45%
Sugars 133.7g
Protein 18.4g 36%

how is this calculated?

Gluten-Free Banana Bread

Recipe #57225 | 50 min | 10 min prep | add private note
(16) RATE IT NOW Print Recipe
GinnyP

By: GinnyP
Mar 26, 2003

This is so quick and easy to make, I usually make several loaves and freeze two. This is from Roben Ryberg's "The Gluten-Free Kitchen", the book that saved my sanity when first learning to bake gluten-free! : )

1 large loaf (change servings and units)

Ingredients

Directions

  1. 1
    Preheat oven to 350F degrees.
  2. 2
    In a large bowl, mash bananas well.
  3. 3
    Add egg, light brown sugar, oil, milk and vanilla flavoring.
  4. 4
    Mix well.
  5. 5
    Add potato starch, cornstarch, baking powder, guar gum or xanthan gum, baking soda, salt, and coriander; mix well.
  6. 6
    Batter will be thin.
  7. 7
    Pour into greased 9 x 4 loaf pan.
  8. 8
    Bake approximately 40 minutes, until toothpick inserted in middle tests clean.
  9. 9
    Allow to cool briefly before removing from pan.
  10. 10
    Refrigerate or freeze extra servings.
  11. 11
    Keep covered to prevent drying out.
  12. 12
    (When I freeze this, I do it in individual slices. Wrap each slice in saran wrap after the bread has cooled completely. Then place in a freezer bag. I use a straw to get all the air out of the baggie. Label and freeze.).

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Featured Reviews for This Recipe

From: Wildcat0711

On Jul 12, 2009

1 person found this review helpful

  • Was this review helpful to you? YES | NO

    • From: ChefByLove

    On Mar 20, 2009

    I have tried this recipe 3 times! 3 times and the same bad results! Collapsed and bitter taste! When I got the 1st try, I thought maybe because I had old baking powder. So, I did the 2nd try with new baking powder, tested and all, and 1 extra tsp.The result was the same, and I had to bake it about 1 hour because it was still so soggy after 40 minutes. Then on the 3rd try I added a little more brown sugar and potato starch, and it still the same bad result. I should have read all the reviews instead of reading the first 4 that said it was a wonderful recipe. Could someone pls tell me how to make it 'tasted delicious' and 'great', etc???

    1 person found this review helpful

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    • reviewer icon

    From: GlutenFreeGirl

    On Feb 5, 2006

    This banana bread is amazing!! I always add an extra teaspoon of baking powder so that it does not collapse and add about 2 handfuls of chocolate chips. I love this recipe so much that I make up little ziplock bags with all the dry ingredients already measured and ready to go, so that when I want to have banana bread all I have to do is add the wet ingredients and it's ready in minutes!!

    6 people found this review helpful

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    • From: Hoffmanwitch

    On Jun 17, 2004

    This is a pretty excellent recipe. I made it with a slight variant. I didn't use xantham or guar gum, I just added an extra tsp of baking powder. I made two loaves in the second I added cinnamon and pecans. BIG HIT!!

    6 people found this review helpful

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    • Read all 17 reviews

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