Gluten free banana bread recipe

Looking for the best gluten free banana bread recipe?

Freshed baked banana bread is a favourite goodie for many of us.Some like it cold with butter, served with tea. No matter how we enjoy it the quest for the right recipe is all important.

These are two banana bread recipes using rice flour.

Gluten free banana bread recipe 1

Dry ingredients:

  • 1 cup brown rice flour
  • 1 cup white rice flour
  • 1/4 cup each potato starch flour & tapioca flour
  • 1 tsp. xanthan gum
  • 1 tablespoon gf baking powder
  • 1/2 tsp. salt
  • tablespoon egg replacer (dry ingredients mixed)

Wet ingredients:

  • 1/2 cup butter, (or canola oil)
  • 2/3 cups honey or brown sugar -or- 1/2 cup fructose
  • cream oil & sugar
  • 1-1/2 cups thoroughly mashed overripe bananas

Mix bananas with oil/sugar. Oil one standard or two small loaf pans, (or six mini-loafs). Dump dry ingredients into wet ingredients, and stir until all is moist. Immediately put the batter in the pans and bake at 350F for 40 minutes to an hour depending on loaf size. Cool on rack.

Banana Nut Bread


  • 1 cup mashed ripe bananas
  • 1/4 cup chopped nuts
  • 3/4 cup sugar
  • 3/4 teaspoon GF baking powder
  • 1 teaspoon GF vanilla
  • 1/2 teaspoon baking soda
  • 2 eggs1/4 teaspoon salt
  • 1-1/4 cups rice flour
  • 1/4 cup vegetable oil
Combine the bananas, sugar, and vanilla in a medium mixer bowl, and beat at medium speed for 1 minute. Add the eggs and mix well. Combine the rice flour, nuts, 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 F for 50-60 minutes or until done. Cool for 5 minutes before removing from pans.

The following recipe appeared in Volume 6, Number 1 (January 1997) of the Sprue-Nik Press which is published by the Tri-County Celiac Sprue Support Group, a chapter of CSA/USA, Inc. serving southeastern Michigan.(Public Domain work)

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