17 Reviews of Gluten-Free Banana Bread

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!!

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!!

From: Chef #468983

On Jun 4, 2007

I thought this loaf tasted great! I added an additional 1/2 cup of crushed flax seed to give it extra fibre and used 2 large bananas instead of small so that I could use less oil...wonderful!!

From: Chef #742955

On Jan 27, 2008

When my husband was diagnosed with celiac disease I was afraid I would never be able to find a good gluten-free banana bread recipe. I tried one from another gluten-free cookbook that was so bad I had to throw it out but this one from Roben is wonderful. I've made it several times using xanthan gum and the recommended amount of baking powder and it always turns out great. I've learned not to meddle too much with ingredients in her recipes though because you never know how much one little change will affect how it turns out.

From: Kamark

On Apr 25, 2008

This is really good! We followed GlutenFreeGirl's advice and added an extra teaspoon of baking powder to reduce collapsing. The bread still collapsed a little bit, but not enough, in my opinion, to reduce a star. The coriander adds a really nice subtlety. We'll definitely make this again--and next time with nuts and chocolate chips.

From: Chef #830503

On May 1, 2008

Foolproof! I made the recipe as written (with the addition of extra baking powder - 1/2t - on advice of previous reviewers). After I poured the batter in the pan, I realized I had not added the sugar. I went ahead and just added the brown sugar and restirred the batter. Even at my 7000 ft elevation, the bread came out very light and moist. A great recipe!!

From: Amis

On Jul 11, 2008

This was the first time I've ever made gluten free bread. It was an impulse recipe. I couldn't find my normal banana bread recipe and needed one and then I saw this, which was perfect because one of the women (my homeschool group was getting together at the park) that I was meeding has a gluten intolerance and I thought it would be nice if she could have some too because she always looked so glum when there was cake or other goodies and she couldn't have any. So I was excited when I saw this and how easy it was and that I had most of the ingredients. Any other recipes I've been interested in always called for too many exotic items that I didn't even know existed. Still I did have to make a few variants. I didn't have xantham or guar so I just added extra baking powder per the other reviews. I also didn't have any potato starch so I just subbed with corn starch. Oh, and I added extra banana. This came out so moist and yummy! Everyone loved and if one didn't know it was gluten free you would't know the difference. I did notice a slight acrid taste and I thought it was because I had added too much baking powder, which in fact I did! The kids and I stopped at the store on the way home to get some stuff my gluten intolerant friend recommended. I buy a lot of stuff in bulk and I realized that I needed baking soda but when I went to get I realized to my horror (I mix powder & soda up quite often) that what I thought was soda these many weeks was actually powder! (that's what I get for not lableing jars properly) I definitely had excess baking powder in it but it was still really good and came out perfect. The second loaf is in the oven right now! (With the proper ingredients so we'll see how this one works.)

From: JN Dankert

On May 10, 2004

This was absolutely horrible. After baking 40 minutes it was beautiful and tested done with a toothpick. But within 5 minutes of cooling it had collapsed into a 1" tall gooey mess. What did I do wrong? Did the recipe mean potato starch or potato flour?

From: ukichix

On Dec 5, 2007

I LOVE THIS BREAD! Made with Chocolate Chips and right out of the oven! Light and fluffy! I do cut back a bit on the Cornstarch and add some rice flour - to compensate - this may stop the falling in the oven.

From: jayell79

On Sep 8, 2007

I thought it was strange that the recipe only called for starch. It fell in the oven, and became even flatter after cooling. The texture was more like sandwich bread rather than a sweet bread.