14 Reviews of Bob's Red Mill Easy Gluten Free Banana Bread

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.

From: Sheynath

On May 29, 2006

Great bread, and easy to make. I had some bananas that were past their prime, and decided to try a GF banana bread. I'm glad I picked this recipe. Personal preferance, I doubled the nuts and did not use raisins. Ithink I might try another loaf with dried cranberries and pecans in it. The recipe took no more than 10 minutes from start to putting it in the oven, and I had to hunt for by mixer. It cooked it a little under an hour in my oven, at 55 minutes it was a little more browned than I would prefer, but still nice and moist. Thanks for posting this recipe, I will make this again!

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.

From: Chrystabel

On Nov 14, 2007

SO GOOD! Wow. I substituted unrefined coconut oil for the canola and 2/3 cup of xylitol and 1/8 teaspoon of white stevia extract for the sugar (I also added 1/4 teaspoon of maple extract). Left out the raisins since many in our family don't like them. I will make this often. My little 3 year old girl who has some wheat and sugar sensitivities loved this. In fact this is the first time she has ever eaten banana bread-I think the dark brown color of regular banana bread is often unappealing to children. I'm trying hard to have some self control and not devour another piece. Yum!

From: Talicca

On Jan 29, 2008

Wonderful! I used a standard commercial flour mix and it was simply delicious. Moist and tender with a lovely banana flavour. You'd hardly know it was gluten free! I used half Splenda and half sugar as I didn't have any brown sugar handy, and left out the raisins and nuts as I wanted to try it plain before experimenting with variations. Was absolutely perfect warm from the oven with a little butter. Thanks!

From: ErikaLovesGlutenFree

On Sep 12, 2008

Yum! This was my first attempt at GF baking. I used the GF Biscuit and Pancake mix, and left out the xanthan gum. I wanted to cut down on oil so I used half oil, half yogurt. But then I found I only had 1 cup of banana, so I added mostly yogurt and a splash of oil to the the mashed banana (to make up for the other 1/2 cup of missing banana) and followed directions for mixing. It seemed like over-mixing would have collapsed the leavening so I was really careful to gently mix it up. It came out wonderfully!

From: Andre'

On Nov 3, 2007

my only trouble is getting the gum and gluten free flour here in jamaica.what can i use as a substitute for those two

From: zepharum

On Oct 2, 2007

This banana bread is fantastic! I wasn't sure which recipe to chose as there are several on Recipezaar. I'm so glad I picked this one! I used sunflower oil instead of canola, used Kinnikinnick all purpose mix for the gluten free flour, and added some applesauce to supplement the two small bananas that I had on hand. I'll definitely be making this again! Thanks!

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.

From: pambobanker

On Jul 8, 2008

This was an absolutely delicious loaf - could not tell the difference between this loaf and a "normal" loaf. I covered with foil at about 40 minutes into baking to keep from getting to brown. Also did not add raisins, but toasted walnuts and added - delicious!! Thanks Greenfish!!