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Banana Breads

Gluten Free Recipes

Banana Bread

Banana Breads

Heart warming banana bread made with superfine gluten free white rice flour, potato starch and tapioca flours. You have a choice of sweeteners while the mashed bananas pull it all together.

Recipe Ingredients

1 cup brown rice flour
1 cup superfine gluten-free white rice flour
1/4 cup each potato starch flour and tapioca flour
1 teaspoon Xanthan Gum
1 tablespoon Gluten-Free Baking Powder
1/2 teaspoon salt
1 tablespoon egg replacer
1/2 cup butter (or canola oil)
2/3 cups honey or brown sugar -or- 1/2 cup fructose cream oil and sugar
1-1/2 cups mashed ripe bananas

*Ener-G Egg Replacer works well in most recipes. Can be purchased at natural foods stores or via the Ener-G website.

Mix bananas with oil/sugar.

Oil one standard or two small loaf pans, (or 6 mini-loafs).

Stir dry ingredients into wet ingredients; stir until all is moist.

Immediately put the batter in the pans and bake at 350 degrees for 40 minutes to an hour depending on loaf size.

Cool Banana Bread on a cooling rack.


Super Fine Banana Bread

A very tender Super Fine Banana Bread that uses superfine gluten free white rice flour. Egg whites act as a binding agent, while plain yogurt adds extra moistness.

Super Fine Banana Bread

Recipe Ingredients

3/4 cup superfine gluten-free white rice flour
1/3 cup potato starch flour
2 teaspoons gluten-free baking powder
1-1/2 teaspoons baking soda
1 tablespoon unflavored gelatin (1 envelope) or 1/2-teaspoon Xanthan Gum
1/3 cup sugar
3 egg yolks
1/4 teaspoon gluten-free vanilla powder
1 teaspoon fresh lemon peel
3/4 cup mashed bananas
1/4 cup plain yogurt
3 egg whites

Recipe Directions

Preheat oven to 350-degrees. Grease 9-by-5-by-3-inch loaf pan. Into a bowl, sift together all dry ingredients (except sugar).

In another bowl, cream margarine, sugar, egg yolks and vanilla or Gluten-Free Vanilla Powder. Add lemon peel, mashed bananas and yogurt or sour cream. Mix in dry ingredients.

In another bowl, beat egg whites to stiff peaks but not dry. Fold egg whites into mixture. Transfer to prepared pan and bake in preheated oven 45 to 50 minutes (start checking at 40 minutes). Cool in pan 15 minutes before removing from pan. Recipe makes 16 servings (1 loaf) Banana Bread.


Banana Nut Bread

This banana bread recipe makes a very pleasant loaf of nut bread. Use a nut of your choice or omit if desired.

Gluten Free Banana Nut Bread

Recipe Ingredients

1 cup mashed ripe bananas
1/4 cup chopped nuts
3/4 cup sugar
3/4 teaspoon gluten-free baking powder
1/4 teaspoon gluten-free vanilla powder*
1/2 teaspoon baking soda
2 eggs or egg substitute equivalent)
1/4 teaspoon salt
1-1/4 cups rice flour
1/4 cup olive oil

Recipe Directions

Combine the bananas, sugar, and vanilla powder in a medium mixer bowl, and beat at medium speed for 1 minute. Add the eggs and mix well.

Combine the rice flour, nuts, gluten-free baking powder, baking soda, and salt in a large mixer bowl. Add the banana mixture alternately with the oil to the dry ingredients, mixing well at low speed. Pour the batter into two 8 x 4 inch loaf pans.

Bake at 350-degrees for 50 to 60 minutes or until done. Cool for five minutes before removing from pans.


Banana Muffins

This is a pretty standard banana muffins recipe, but uses brown rice flour and potato flour. If you don't care to use whole eggs, use egg substitute.

Banana Muffins

Recipe Ingredients

1/2 cup butter or margarine
1/2 cup brown sugar
1/4 teaspoon gluten-free vanilla powder
2 eggs
1/4 cup sour cream
1 cup mashed bananas
3/4 cup brown rice flour
1/2 cup potato flour
1/4 cup low fat soy flour
2 teaspoons gluten-free baking powder
1/4 teaspoon salt

Recipe Directions

Preheat oven to 400-degrees. Cream butter, sugar and gluten-free vanilla powder until light and fluffy.

Add eggs one at a time, beating well after each. Add sour cream and bananas and mix well.

Sift the dry ingredients and add to mixture. Pour into non-stick muffins tins, 3/4 full and bake 15 to 20 minutes.

Nutrition Information

Yield: 18 muffins
Serving size: 1 muffin
Calories 125.8; Fat 6.2g; Carbohydrates 17.4g; Fiber 0.5g; Protein 2.5g

Exchanges:  1/2 starch, 1 fruit, 1 fat


Peanut Butter, Banana and Chocolate Chip Muffins

Three sweet favorites come together to make these delicious muffins: Peanut butter, bananas and chocolate chips. Buttermilk adds tenderness but you can use rice milk if you are sensitive to dairy.

Recipe Ingredients

3 bananas
2 eggs
1/2 cup raw sugar
1/2 cup creamy peanut butter
1-3/4 cups superfine gluten-free white rice flour
2 teaspoons gluten-free baking powder
1 teaspoon baking soda
1/3 cup butter or shortening (melted)
1/2 cup buttermilk*
1/2 cup chocolate chips*

Recipe Directions

* If dairy products are a problem, substitute 1/2 cup rice milk mixed with one teaspoon lemon juice for buttermilk, and use dairy-free chocolate chips.

Preheat oven to 350 degrees. Mix first four ingredients in a food processor. Blend for one minute.

Combine dry ingredients in a mixing bowl. When thoroughly mixed, add to food processor, along with the butter and milk. Blend well. Add the chocolate chips, and press "pulse" once or twice. Ladle the batter into muffin tins lined with papers, filling each paper to the top.

Bake for about 12 minutes, or until muffins are firm to the touch. Cool and serve. Top with frosting or chocolate drizzles, if desired. Yield: 12 muffins. Serving size: 1 muffin.

Fresh bananas