Best EVER Gluten Free Banana Bread

This gluten free banana bread has been such a hit, I can’t believe it. It’s so good, it was featured in Southern Living Magazine!! I had pretty much resolved that gluten free breads will never taste like what I’m used to, until this gluten free banana bread proved me wrong. Read the comments and see for yourself. People rave about this recipe. It was really a fluke, as I hadn’t done much gluten free baking when I concocted this recipe, using a few I found online for inspiration. But now it’s one of the most popular recipe on my site. ENJOY!!!

Best EVER Gluten Free Banana Bread: You have to try it to believe it. Truly THE BEST.

You know when you have bananas sitting around that look like this, it is time to make banana bread!

ripe bananas

How to Make THE BEST Gluten Free Banana Bread

I started with four pastured eggs.

gluten free banana bread recipe | eggs

Add to that 4 or 5 mashed, ripe bananas, a cup of sugar, 1/2 cup unsweetened applesauce and 1/3 cup melted coconut oil.

gluten free banana bread batter

Since coconut oil is solid at room temperature, I have this awesome little Cast Iron Butter Melter that I use to melt butter and/or coconut oil for all my recipes.

melted coconut oil

After that is mixed up really well, you can add your dry ingredients. I use this Authentic Foods Brown Rice Flour for most of my baking needs.

brown rice flour

I also used some Sorghum Flour because I didn’t have enough brown rice flour. Plus, I think a variety of flours help the flavor and texture of gluten free breads.

sorghum flour

Add some baking soda, salt and vanilla, and it’s time to mix it up!

gluten free banana bread batter 2

If you use a small loaf pan, this recipe makes 2 loaves — one to eat, and one to freeze! Or make one big loaf and bake 10 minutes longer.

gluten free banana bread

After 45 minutes in a 350-degree oven, your mouth will be starting to water. Try to be patient and let it cool before cutting into it. Either way, your taste buds will thank me!

Best EVER Gluten Free Banana Bread: You have to try it to believe it. Truly THE BEST.

Seriously, who knew gluten free banana bread could be this good!??

Best EVER {Gluten Free} Banana Bread
 
Prep time
Cook time
Total time
 
The most delicious gluten-free banana bread you'll ever eat!
Author:
Recipe type: Breads, Breakfast
Ingredients
  • 4 eggs
  • 2 cups very ripe mashed bananas
  • 1 cup sugar
  • ½ cup unsweetened applesauce
  • 1 tsp real vanilla extract
  • ⅓ cup melted butter or coconut oil
  • 1-1/2 cups brown rice flour
  • ½ cup sorghum flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup walnuts and/or chocolate chips
Instructions
  1. Preheat oven to 350.
  2. In a mixing bowl, beat eggs lightly.
  3. Add mashed bananas, sugar, applesauce, butter and vanilla and mix thoroughly.
  4. Add to wet mixture, flours and salt and baking soda. Mix until all ingredients are moist.
  5. Pour batter evenly into 2 greased 8x4-inch loaf pans or 1 greased 9x5-inch loaf pan.
  6. Bake for 45-55 minutes for the smaller pans or 60-75 minutes for the larger, or until bread is no longer wet in the middle. Use a toothpick or the touch test to gauge doneness.
  7. Remove from pan after about 10 minutes and cool on wire rack.

Best EVER Gluten Free Banana Bread: You have to try it to believe it. Truly THE BEST. If you like this gluten free banana bread recipe, check out my recipe index. It’s full of tried and true nutritious recipes (many gluten-free) that your family is sure to love.

I also write about my fashion foibles, I share my gluten-free weekly meal plans, and I love to travel. I hope you’ll follow along.

Be sure to subscribe to my RSS feed or sign up to get my posts delivered right to your email inbox!

Mega thanks to Southern Living Magazine for featuring my recipe in their January 2013 print magazine!

Comments

    • Belinda Perez says

      My daughter tried this recipe today and it was wonderful! Very light and delicate, yet it held together quite nicely. She followed the recipe exactly – except that she baked it in one large loaf pan instead of two and it was just the right amount.
      Thanks for sharing. This was super easy to make too.
      GF in Fl

    • Lajuanna Browers says

      I always use almond flour and sometimes a mixture of the almond flour and coconut flour. This is the BEST recipe! The last time I made it I used a mixture of 3/4 almond flour and 1/4 cup4cup gluten free flour. I like this version the best. This is seriously the best gluten free banana bread on the planet. I have to double the recipe if I want to get to eat any of it!

      • Cindy says

        Can you explain your flour amounts and types? I can’t seem to figure it out. I would like to use any combo of Coconut, Almond, and or Oat, etc. I’m on an island and can’t always get some flours. Thanks!

        • says

          Hi Cindy. From what I understand coconut and almond act differently than many GF flours, so I’m not sure how to give you advice on using those. I would have to do some experimenting. Do you have a gluten-free all purpose flour you can sub for the whole lot of ‘em? :-)

  1. Denise says

    Mmmm, looks good, I’ll have to try it. I just made the recipe on the side of Bob’s Red Mill GF flour – with a few little tweeks, it tasted very yummy!

  2. says

    Really excited to make this tomorrow. Just got all my ingredients. I needed a gluten/soy/dairy free recipe for banana bread for the people I am eating with this Thanksgiving. I bake enough to know this is gonna be great. I live at 8700 feet above sea level, I will let you know how it turns out!

  3. Lindsey says

    I subbed Gluten-Free All-Purpose flour and used 1c Maple Syrup instead of the sugar and it turned out fantastically. Thank you for sharing, and Happy Holidays to all! :)

  4. Catherine says

    This turned out exactly how I wanted it to! It was delicious and just like “real banana bread.” I added chopped nuts on top, but followed your directions exactly. This will be my banana bread recipe from now on. Thank you!

  5. Amy says

    I made this and was very disappointed in the way it turned out. I cooked it for 45 minutes and it wasn’t done. Tried 15 more minutes. Still not done. After a total of an hour and half baking time at 350 degrees it’s not totally done. I won’t be making this recipe again.

    • Tanya says

      I always have that issue when baking breads – pumpkin, banana, etc. If you’re baking in glass I believe the rule is to turn your oven temp down by 25 degrees – so you’d bake these at 325. I’m going to try the recipe that way. Otherwise, I’ve often taken the same batter recipe and made muffins, reducing the bake time, and that has worked – but you’re getting muffins vs a loaf.

  6. says

    I cut down the sugar to about 1/3 c. and added a pitch more flour because my batch looking very soggy. Wow! This is a great recipe. No cardboard g-f bread here. The texture was silky and terrific flavor. Thanks so much.

  7. Rebecca says

    This really is the best banana bread ever! Even better than my whole wheat version! I subbed EnerG Egg Replacer for the eggs to make it vegan and added 1/2tsp cinnamon. Amazing!

  8. says

    I am also a stay at home mom. Just baked this recipe but on one loaf I sprinkled home made candied ginger on half to test it out Yummy!! Thanks for the recipe

  9. Marcella says

    What purpose does the coconut oil serve? Can I leave it out? This looks delicious and I can’t wait to make it!

  10. says

    Thanks for this – I’m totally trying it, with the maple syrup suggestion posted by a commenter above. I think I will do half almond flour too, to cut down on the grain amount. One question though – is your coconut oil virgin or refined? If you used virgin, is there a coconut flavour in your finished product? Thanks!

  11. Leah says

    I have been gluten free due to Celiac for 6 years now and this is one of the best recipes I have ever had. The Banana bread has such a great texture! I added some chocolate chips and pecans, and it was absolutely delicious! I just made pumpkin bread by replacing the bananas with a can of pumpkin puree and added cinnamon, nutmeg, clove and a splash of rum and it turned out really well too! Thanks for the recipe!

  12. Ac says

    This was so delicious – loved it! I made one loaf from it instead of two and added dried cranberries. I needed to bake it around 15 minutes longer than called for in the original recipe.

  13. says

    Just made this today…I have already eat about half the loaf. Love it! Thanks for sharing! I posted a link to this page on my FB page Gluten Free Simply Good.

  14. Jenn says

    Just tried this recipe and it was so amazing, moist and the texture is perfect, even my toddler can’t get enough. Thank you for sharing!!

  15. says

    That is the most amazing banana bread. I use the powdered egg substitute to make it vegan for those with egg sensitivities and it always comes out great. I also substitute pumpkin for the banana and it works well also. Thank you so much for sharing this recipe. LOVE IT!

  16. Jaimi says

    This bread turned out amazing! I used 2C brown rice flour and it is perfect. Moist, airy, and buttery. Calculated the calories at about 2700 for the two pans. So good.

    • Sam says

      Thanks for calculating the calories for me! Saved me the work. I’m making this, along with some “regular” banana bread for two different work functions this week. We have several people at work that are Celiac or gluten-sensitive. I’m sure they are going to love it. I may try a batch with the pumpkin suggestions above, too! Thanks everyone for sharing.

      • Sam says

        Okay, I just made the bread. It came out perfect just as described by everyone. It tastes just like the “real” thing. If I didn’t have celiacs and gluten-sensitive friends coming to the party, I would just serve it without a note and tell everyone after the party. It’s delicious. Thank you so much for sharing.

  17. Andy says

    Really is a 5 star recipe. Didn’t have the brown rice flour on hand, so I used Bob’s Red Mill Pancake mix instead of the brown rice and sorghum flowers. Other than that I followed this recipe to a T and it was super yummy.

  18. Hillary says

    Amazing!!! Sub’ed brown rice flour and almond flour and this bread was still soooo good! I will never make the “other” kind again! Excited to try it with agave or maple syrup instead of sugar next time… but I hate to mess with perfection! :) Pinning it now to share with all my friends. Thank you!!

    • Holly says

      What measurements of brown rice and almond flour did you use? I subbed almond flour for the sorghum and the bread turned out very wet in the center (while perfectly golden brown on the outside). I also used butter instead of coconut oil and brown rice syrup instead of sugar. Any thoughts on what could be causing the wet texture?

  19. Micki says

    I made this today with the help of my 6 year old (she did a fabulous job!) and it turned out FANTASTIC! I am new to eating gluten and dairy free (plus a whole bunch of stuff I have to be free of) and it has been a little hard finding good recipes especially those that my family will love too since I don’t want to make 2 of everything just so I can enjoy the same things! My children and husband LOVED it! This is a true test of goodness because my husband hasn’t wanted to eat anything gluten free but I’m slowly “converting” him and he doesn’t know it because what I have made he has loved or never knew the difference. I also liked someone’s comment above about using pumpkin because I absolutely LOVE anything with pumpkin and I happen to have a can or 2 or 3 :-) of pumpkin on my shelf! Can’t wait to try it with some pumpkin pie spice! Thank you for posting this because this is now going to be the recipe I use!

  20. AngelaC. says

    Hi- I just made your bread, but made one substitution; instead of sorgum, used Kinnikinnick pancake batter, (which has some sorgum in it). It looks great, smells great! I can’t wait to try it. I also noticed that I have some things in common with you. I run, but with shoes, am a part time worker, part time house wife, I also do a lot of photography. Nice blog and thanks for the recipe! :)

  21. Melissa says

    I wanted to comment on this recipe…I have recently decided to *try* going gluten free in my family for health reasons, not disease-related, and I am a total novice when it comes to baking GF. I read up a little on my flours, purchased some at the grocery store yesterday and saw some ever-ripening bananas on my counter that needed attention. I stumbled upon your recipe for Banana Bread, and boy was I ever surprised. I was happy to find that it didn’t need xanthan gum (cause I don’t have any) and I couldn’t resist a taste-test fresh out of the oven (I made one full loaf and 15 mini-muffins). De.Lish. I love this. I’ve been making the same non-GF banana bread recipe for years and everyone loves it, but I think I like this one even better. The texture of mine came out nice and light and they have a wonderful flavor, even without the vanilla (cause I couldn’t find it). Thank you for the introductory recipe! I’ll keep comin back!

    • Carrie says

      100% agree with you on the xanthan gum! I never buy it because it’s so expensive, and always look for recipes without it and I’m so excited to try this one tomorrow. Thanks Jo-Lynne!

    • Tammy says

      Just a note on xanthan gum. While it is expensive, a little goes a long way. Something I learned recently about it from a cooking magazine is that chefs love it for sauces because it will thicken instantly and with out heat. So I tried it for a raspberry sauce over a gluten free cheesecake and it was fabulous. I hate cooking fruit sauces to thicken because it takes away the fresh berry flavor, but– no more! It also has a long shelf life. You can buy it bulk at some stores if you would just like to try it. Keep in mind it is slimey if you get it on damp fingers but it washes off very easy with just water. I am not an expert on this but just through experience. I too prefere to cook without it. Try making your own all purpose mix that includes potato starch (not flour) or tapioca starch or corn starch. The starches are binding to some degree plus make the finished product lighter. I prefere to not use too much rice flour because it s grainy, but do enjoy using sorgum flour very much.

  22. Stephanie says

    This looks great! Super excited to try it! Need your advice though…I have only 3 bananas to work with today and only want to make one loaf. What would you modify the additional ingredients’ measurements to?

  23. Jessi says

    I made this yesterday for my 7yr old nephew who is diagnosed with celiac disease. Trying to get him to eat is like pulling teeth, he is just not interested in food. I substituted the flours for gluten free bisquick and used butter instead if coconut oil. He ate 2 thick pieces!!! A++ thanks!

  24. Tia says

    Hi. I’m getting ready to bake this as I type and noticed that it made two loafs…I’ve never baked gluten-free before but this recipe has similar measurements to one non-GF recipe I use. I usually just fill one pan with all the batter to get a fuller/thicker loaf. I’m wondering if the GF version will cook differently if I just made all the batter in one pan? IS there a reason for splitting it?

    and thanks for the recipe and alternatives….can’t wait to try it!

    • Tia says

      Already made it…not as good as the “real thing”….it IS THE REAL THING! that tastes exactly like the recipe my mom has made since I was a kid, def not a “subsitute!” YUMMMM
      Thanks for this, i’m excited to try more of your recipes!

    • Tammy says

      I realize it is a year later but a comment on the 2 pan thing. I have noticed that gluten free bread does not raise beautifully once it hits the top of a pan. This due to lack of gluten-once gluten breads get to the top, they continue to rise in the middle, giving the traditionally beautifully rounded tops. Without gluten, we don’t get that. Once gluten free hits the top it keeps rising equally so the edges split a get ughly a bit, but still taste good. So splitting the loaves between 2 pans may give a smaller loaf in height, it is prettier on the top and sides.

    • says

      Good to know. I watched a documentary on sugar last night and I’m all geared up again to try to reduce it around here. I’ve gotten so lax. Glad it worked out that way!

      • Holly says

        I used brown rice syrup instead of the sugar and got bread with a very wet texture. I also subbed almond flour for the sorghum and butter for the coconut oil. Any thoughts on what caused the wet texture. The muffins were perfectly cooked on the outside.

        • says

          Well, syrup would act differently than sugar granules. Also, almond flour can’t be subbed 1:1 for sorghum, they have different textures. Butter should be fine in place of coconut oil, but I think you need to use a granulated sugar or there would need to be other modifications. I hope that helps!

  25. Micki says

    My family loved this soooo much last week that I will be making it either today or tomorrow because I have more bananas that need to be used up! I LOVE this as a quick breakfast or snack for all of us – and I tell ya those 2 loaves do NOT last long! Again I thank you for this FANTABULOUS recipe! It is the best!

  26. says

    Hi! I just made a batch of this this weekend because I’d volunteered to bring snacks to our Sunday morning gathering. Everything else was April Fools themed (cookies shaped like pizza, mini-pizzas made to look like cupcakes, and “dirt” pudding), but I needed something to fill out the snacks and there are two people who have recently had to stop eating wheat in the group. This bread was SO good! I don’t have sorghum flour so I put in almond meal instead, I added some cinnamon, and I grated fresh nutmeg on top. Oh, and I used up my precious peach butter because I haven’t made any applesauce recently (I live in Asia and have to make these things, they’re either unavailable or ridiculously expensive imported). I’ll probably make it again once I can some more fruit sauces/butters. Thanks for sharing the recipe!!! It was a success. :)

  27. Tracey says

    Just made a batch and am very pleased, I have never used brown rice or sorghum flour before. I cut back the amount of sugar to 1/4 cup and used an additional 1/3 cup of raw agave nectar. Next time I will add a bit of nutmeg. Thanks for sharing this wonderful recipe.

  28. Kim says

    Given the various sizes of bananas, have you worked out the ideal measurement of “4-5 bananas”, since baking tends to be more science than winging it?

  29. Joy says

    I just discovered this recipe (and your blog) and made the banana bread recipe this evening. All I can say is, “Wow.” Next time I’d add some chopped pecans, but this is by far the best GF banana bread recipe I’ve ever made for my son. Thanks! Now I need to see what other delicious recipes you have. :-)

  30. Gena says

    I absolutely LOVE this recipe. I have added dark chocolate chips, toasted pecans and dried toasted coconut. I make this at least once a week! You have come up with a really fine recipe!

  31. MissJubilee says

    Hi again! I’ve made this twice now and really enjoy its taste and texture!!! BUT, I’ve found mine doesn’t rise. Like, at all. I tried adding baking powder too last time, but no difference. Yours looks less flat than mine, so I wonder if it’s because I use almond flour in place of the sorghum flour (which I don’t have and cannot easily get, living overseas). Would you know if that’s it, or have any encouragement in the area of rising quick breads?

    • says

      You know what? Last time I made this, mine were flat too. I have no idea if it is the flour or what. I’m sorry I’m not more help! I was thinking of combining the batter into one loaf next time.

    • Tammy says

      Sorghum goes by another name, jowar. There are other names it can go under, check under wickipedia for the other names.

    • mick says

      This recipe sounds delic-can’t wait to get the banana’s and try it. I’ve been so hungry for this bread but couldn’t find a good recipe. This sounds like it could be it. Can’t wait to try it.
      Just a thought– it could be that that batter was over mixed or with the almond flr maybe the
      extra oil from the almonds could of been to moist. I hope this helps. Luv all the different ideas.
      Good job all. Happy eating.

  32. Katrina says

    Thanks for the recipe! Turned out really well for me. Substituted the flours for 2 cups of a gfree baking mix.

  33. Hope says

    Wow! Simply amazing :) I made one normal loaf and two mini ones, and they all turned out perfectly! I actually like it better than normal banana bread because the coconut oil adds such a creamy flavor. And really great light but moist texture. Thank you!! This one is a keeper for sure.

  34. LadyWraith says

    I found this recipe the other day when I noticed my bananas were getting pretty ripe. I didn’t want to waste them and my boyfriend loves banana bread so I decided to experiment. I used 1 cup of white rice flour instead of the brown (all I had). Instead of 1/2 cup Sorghum flour, I used 1/4 cup Sorghum and 1/4 Almond flour. On top of it all, I added 3 tablespoons of ground flax seed (for the fiber) and followed the rest of the recipe to the tee. I made bread and muffins… O-M-G this is delicious! I like it better than regular banana bread. It is incredibly moist and the perfect texture. This recipe is going in my collection. :)

  35. Heather Hurst says

    I tried this recipe and it is fabulous! I did make two small changes. I used half brown sugar and half white sugar instead of all white sugar. I used olive oil instead of coconut oil (though I’m sure coconut oil would be fantastic). I also added a pinch of cinnamon and nutmeg.

    Best gluten free banana bread I’ve ever made! Thanks!

    Heather
    Riverside, CA

  36. says

    Hey ! My name is Amelie I am a French Canadian artist living in Montreal Quebec and am also gluten free now…Im 26 and I just started…Im super excited wbout your website, Im a little adhd and have a hard time following complexe reciepies…your website is easy visual and fantastic !
    Im trying the banana bread tomorrow ! What about magic powder ? baking powder ? does it contain gluten do you need some in the bread ? , merci ! Amelie.

  37. says

    Oh my god, wow. Great recipe. I didn’t have applesauce and didn’t have this flour and only had 3 bananas:-). So I used 3 bananas and 3 small eggs and I cut everything in half. Instead of sugar I used 1 cup of gluten free/dairy free chocolate chips and I used Arrowhead mills organic gluten free pancake and baking mix:-) Thank you for this recipe!!

  38. Emily says

    Wonderful recipe! I made two loaves and they didn’t last long. I’d like to make zucchini bread with this if possible. Can you guide me on proportion of zucchini?

    • says

      I haven’t tried it with zucchini, so I’m not sure. Since it is pretty wet, maybe you don’t need quite as much as you do of the bananas? Let me know how it turns out!

      • Emily says

        I ended up with a really delicious hybrid, since I had one overripe banana and a lot of zucchini. I used two cups of zucchini along with the banana, and it turned out great. I did squeeze out the excess moisture from the zucchini, though…just to be safe.

  39. Miranda says

    Tried the recipe today I would suggest 5 bananas, and add some cinnamon, and my special trick is putting some sugar in the loaf pan after spraying with cooking oil. With all of my gfree cooking this is great has great texture!

  40. JL says

    I’ve never used coconut oil before, do you measure it before you melt it or melt it first and then measure out 1/3 cup, or does it matter? Thanks!

    • says

      Good question. It doesn’t matter. In the summer, mine is all liquid without needing to melt, but in the winter, I have to melt it. I usually measure first only b/c it is easier that way.

  41. JL says

    I’ve never used coconut oil before, do you measure it before you melt it or melt it and then measure 1/3 cup, or does it matter? Thanks!

  42. ShellyBean says

    Greetings,

    I am new to the gluten free world, as well as this site. I’m so thrilled to report my results after making this banana bread last week; in one word: DELICIOUS!!! I couldn’t get over how moist this bread turned out. I mean INCREDIABLY MOIST!!! I almost ate the entire pan (which I had made in a 8″ square type) before the night was over.

    Now I must say that because I only had 3 bananas, I’d decided to split the ingrediants in half & I only used one egg. Yes, only 1 and it still came out beautifully!!! Also, I used the required coconut oil, but instead of re-fined granulated sugar, I replaced for coocnut palm sugar…YUM! I used 2 different kinds of applesauces, cinnamon & chunky jarred. I realize that those aren’t unsweetened, but it’s all I had in the house. And I could actually taste the chunks of apples in the finished product. I finished it by stirring inn about a TBSP of shredded coconut (please, don’t ask why I did that, LOL) then adding in some Ghiradelli (spelling?) chocolate chips, making it totally dairy-free, too!!! This will most definately be my to-go receipe for scrumptious, banana bread. Thanks so much for sharing!!! I am going to be making this again tonight (the entire receipe this time) to share with my family members over the holiday weekend; none of whom are gluten intolerant by the way, LOL! But my plan is not to tell them. Just wait until after I hear their thoughts. Should be interesting….

    Cheers and happy Memorial Day, everyone!!!

  43. ShellyBean says

    Oh yes, I must thank poster Miranda, for the suggestion of sprinkling sugar (coconut palm, in my case) in the bottom of the baking pan befor baking. That was a wonderful idea. It reminded me of how my Grandma would sprinkle a layer of brown sugar on her pie shells before adding in her sweet potatoe mixture when making several sweet potatoe pies at hoilday time.

    And sorry for the few typo’s in my previous post, folks. I guess I’m too excited thinking about the moist, rich and decadent, banana bread I’ll be devoring in a few hours, LOL.

  44. says

    Thank you for this recipe!!! Just came across it tonight as I was wanting to try a gf recipe and try my new vitamix at grinding rice. This is AMAZING!!! I will never go back to any other banana bread. I am having a hard time restraining myself so there will be some left for breakfast…not sure if we’ll have a loaf for the freezer. LOL! Yummy, yummy! I used coconut flour instead of the sorghum since that’s what I had and it seemed to work okay. Thanks again!! :)

  45. shelly says

    Omg!!!! I never thought gluten free could be so delicious. I used brown rice flour, quinoa flour, and coconut sugar; and I added cinnamon. I love you! Thank you so much!

  46. Bethany says

    Hi Jo-Lynne!

    I just wanted to give you an enormous thank you for this amazing recipe. I’ve recently become heart-brokenly gluten-free. I dedicate a big part of my life to cooking and baking, and after finding out about my gluten allergy I was devastated. Baking gluten-free seemed like such a challenge, and the new flours and the xanthan gum (that appears in so many recipes) are so expensive.

    Before trying your recipe, I had tried making a few other things. But nothing ever turned out so deliciously, until now! This is definitely a recipe I’ll be making for a long time to come!

    THANK YOU!!
    Bethany

  47. Corie L. says

    Can I substitute the flours for All purpose GF flour? I cant find the ‘sweet’ white flour here in Germany.

  48. Erika says

    Can I just use the rice flour alone, instead of the two different types? Also, can It be white rice flour, or does it have to be brown rice flour?

  49. Tammy says

    OMG! I made this yesterday and it was fabulous! I changed the flours to the following:

    1/2c rice flour (I grind myself)
    1/2c quinoa flour (I grind myself)
    1/3c tapioca flour
    1/3c coconut flour
    1/3c potato starch

    The rest of the recipe I left the same. I made 1 big loaf and 6 muffins out of one recipe. It was FABULOUS! And I fed it to people that aren’t even gluten free and they said it was AWESOME! So excited to have this recipe!

    Next time I think I might split it up and make part with nuts and part without. I think it would be good both ways.

    Thank you so much for this! YUM!

    • says

      Awesome! So glad it worked out for you. The last time I made it, I also did one loaf and about 6 muffins. Worked well b/c the kids like the muffins best and I like the bread.

  50. Dennis says

    This was amazing, I used a combination of buckwheat flour and some random leftover gluten free pancake/baking mixes (which worried me as one had baking powder in it) and I’m at 8750 feet. Only did 1/2tsp baking soda to combat that. Came out super moist and light, with an earthy flavor I’m attributing to the buckwheat. I also added cinnamon, I had to hide it from my girlfriend it was so good!

  51. Barb says

    Since finding out recently I am allergic to gluten and have had to give up ALOT of foods I love to eat(BREAD)!! I had ripe bananas and found this recipe and gave it a go. Not sure what I did wrong but did not bake thru. I will give it anothor try tho, the flavor was great so can’t wait to give it anothor try!

  52. Laura says

    Thanks for sharing this recipe! My 10 month old has a severe wheat allergy and I’m also watching my nephew this week who eats gluten and dairy free. He was crying on Friday because he could not eat doughnuts with the other kids (my hubby wasn’t thinking and bought a bunch at costco). Soo…we will try this banana bread today and see if that cheers him up. Thanks! :)
    ps- I don’t have sorghum flour, only rice, potato and tapioca. I know the tapioca and potato are both more starches than flours so I will try using mostly rice and see how it goes.

  53. Laura says

    Tried it today and it turned out fabulous. Can’t wait to let my baby try it! (He is 10mos old and allergic to wheat but ok with eggs.) I made mini-muffins with it and my six year old keeps running up to steal one. :) I only had rice flour so just used that and added a dash of apple pie spice. So yummy!!

  54. Stephanie Caprino says

    I made this last night….my first attempt at any sort of gluten free baking. It turned out amazing! I only had Bob’s Red Mill all purpose gluten free flour, and I substituted the applesauce for non fat Greek yogurt. It was so incredibly moist and tasty. I also reduced the sugar to 3/4 cup and it was still sweet enough for me. With the Greek yogurt and eggs, the bread has a substantial amount of protein, so that I don’t feel guilty eating it. Thanks for the awesome recipe! I’m ready to keep going with gluten free baking!

  55. Kiley says

    Just threw this in the oven. I made a lot of changes (from commenter’s suggestions as well as my own), so I only did one loaf to start with. I substituted pure maple syrup for the sugar, and flax seed mixture for the eggs (has anyone tried this yet? I didn’t have any eggs around and have used it in baking before) but we will see in 30 minutes if it turns out! If so, I will be making the second loaf right away. Thanks for the recipe! Super easy!

  56. Haile says

    Love this! I made some yesterday, and the whole batch is almost gone! Shared w/ my 10 month old daughter (her first baked good – I reduced the sugar a tiny bit b/c I was planning to give her some), childcare provider & husband – and they all agree that this is PERFECT banana bread.

  57. Christie says

    I have almond flour and coconut flour… would these work? If yes, What amounts of each would you recommend?

    • Candy says

      I’m sure they would make an excellent and very tasty loaf! I considered using my coconut flour and completely forgot about it when I made it. Someone else might have a reccomendation for measurements. I haven’t had the opportunity to use almond flour yet, although I am really wanting to, just have been able to get any yet.
      I hope someone gives you some suggestions because I bet that will be one delicious loaf of banana bread. Lol, I’m imagining the texture, yummm :)
      Good luck :)

      • Tammy says

        Coconut flour soaks up a lot of liquid but not the almond flour so you need to compensate for that by cutting back on flour or adding more moisture in way of applesauce, banana or egg. Honey is a nice humectant for cooking, so may not need to alter flour if using honey for a sweetener or agave for that matter.

  58. Patty says

    Just made this very moist banana bread. Did not have brown rice flour so I use white rice flour.
    I also cut the sugar from 1 cup to 3/4 cup. Come out just as good as my old regular (not gluten-free) banana bread. I follow weight watchers so I have converted it into points.
    Both loaves = a total of 62 points. since the loaves are not high only about 1 inche high, I cut each loaf of banana bread into 6 slices of 6 points each. You can also make them into banana cake bites. Each slice cuts nicely into 3’s. So I can have 3 of them thoughout the day as a snack and it is only 2 points each of a total of 6 for the day.

  59. bitofaith says

    Wow! Just made this for the first time. Very very good! Thank you! Trying a second batch already with chocolate chips…

  60. 14710 says

    I’m SO sad. This receipt did not work for me. The bread burned on the outside and was a sopping wet mess on the inside. I was really craving banana bread too. I followed the recipe exactly, so I’m not sure what happened…

    • Candy says

      I didn’t use the applesauce in mine simply because the batter was very wet without it and I would rather a slightly dry loaf than a wet one. It turned out great. Did you split it between two pans? If you only used one pan that could be what caused it. Mine got slightly browner on the bottom and sides than I would have liked, but I believe that was probably because I greased my pans with a little butter. Don’t give up, give it another try. OH, and did you use “Superfine brown rice flour” or regular brown rice flour? That would also be to blame.

  61. Richard says

    To my taste this is not a bread at all. It is far, far too sweet. It could be called a cake I suppose, but it bears no resemblance to traditional banana bread. A tip though – I would encourage those who wish to try it to line their pans with parchment. No amount of greasing will prevent this combination of ingredients from sticking.

    • Candy says

      I just made mine, I happen to have non stick loaf pans, but that doesn’t mean stuff won’t stick, and all I did was wipe down the pan with the wrapper from a stick of butter and both loaves slipped right out of the pan.

  62. Betty says

    Made this recipe last night and it was amazing! I ran out of Brown Rice Flour and Didn’t have any Sorghum, so I used Buckwheat and Coconut Flour … Double YUM! Thanks!

  63. Rommel says

    Thanks for the recipe. My son has severe allergic reaction to wheat and other gluten containing foods. He has a very limited idea of what a real bread taste like. I hope he will enjoy this recipe.

  64. Jyothi says

    Perfect-moist, very light & absolutely delicious. I made a few adjustments; 1/2 cup of raw moscovado sugar, 2 teaspoons of pure vanilla and pecans.
    Absolutely delicious and light. I love it!

  65. Laurie says

    Wow. I was looking for a recipe to make mini muffins for my 1 year old. I’m gluten intolerant, but so far he is not nor is my husband. I wanted some healthy snacks around. I only had three bananas (next time I’ll use more) and cut back on the sugar, but this was good (I’ve eaten two muffins and just pulled them out of the oven). I use butter as my mom is allergic to coconut. I love seeing all the variations commenters have tried and am very excited to try some of these suggestions.

    Thank you for this.

  66. Melanie says

    So impressed by this recipe! I love it. I’ve been wanting to add cacao nibs to a new recipe and this was the perfect one to try adding them to. I added about 1.5 oz of nibs and followed the recipe to a tee (with the exception of making these as muffins and baked for 23 minutes @ 350 degrees) This is so delicious, thanks so much!

  67. Candy says

    I just made this but I used 1-3/4 cup superfine brown rice flour and 1/4 cup tapioca flour and I did not add applesauce and the texture is just OMG! Not wet, not dry, it came out just right! Oh, and I added some Hershey dark chocolate chips :) The next batch I will make sure I have nuts to add as well.
    Thank You, I am so glad I found this recipe :)

  68. says

    Just made this with these substitutions based on what I had.
    -no apple sauce, used extra 1/4-1/2 banana plus an extra tbsp of butter
    -all brown rice flour
    I added chocolate chunks for fun and used half brown half white sugar. Turned out great!

  69. Adrienne says

    Obesity is a growing problem in the United States. The average weight of the typical male and female continues to go up but experts tend to disagree on why this is happening. Some say that it’s simply in our genes and that some people are just more genetically prone to be overweight. Others blame it on technology and argue that people are spending too much time with that and not enough time being psychically active. Some experts even blame it on fast food but I can’t disagree more. It’s just like the gun argument; it’s not guns that kill people, its people that kill people. It’s not the fast food that is killing people; it is the fast food in excessive amounts that are killing people. Lastly some experts say it’s the lack of personal responsibility and I would have to mostly agree with this. I believe that people need to look out for themselves and pay attention to what they are eating and how much exercise they are getting. That is why I love this blog so much! Not only are there tons of delicious recipes, but they are all healthy! Eating healthy doesn’t have to be torture; this blog really makes it easy! Even simple recipes like banana bread can be made healthier and still taste amazing.

  70. valleygirl says

    Just made this but ground my own rice flour in my vita mix….apparently not enough because it ended up with little crunchy bits. Overall though it was good but a bit on the sweet side so I will def reduce sugar next time. The kids love it though and that’s what matters!

  71. says

    My wife and I bake a lot of gluten free products because we like to mix up what we eat for health reasons. Too much of anything is not good. We like to use nut flours made from almonds, pumpkin seeds, sunflower seeds, etc. We bake with little or no sugar. We like to use Brazilian rapadura as our sweetener of choice because it’s really sugar in the raw.

    I see that you are a barefoot runner too! I have been going barefoot for most of my life. I do barefoot sprints in the grass 2-3 times per week and run to the park barefoot to do my sprints. I have made the hurache sandals too.

  72. Jennifer C. says

    I have 5 overripe bananas calling for me to make this recipe right now. I’m going to try it with my daughter’s help this afternoon!!

  73. Crystal M. says

    Thanks so much for this awesome blog, I made this recipe last night and it turned out great.

    I made an entire batch, then split it up into two forms of bananna bread – -> muffins in 2” muffin tin and baked for 15 minutes, and also a loaf which I added dark chocolate pieces to.

    I have never made Gluten Free bread before so I was kinda going out on a limb with the muffins and adding the chocolate, but they both turned out so good.

    Really Great Recipe, it really did turn out moist and amazingly good. I will be making this again.

    I will be frequenting your blog on the regular now, because i notice you have other gluten free options , that I would love to try.

    -Crystal Murphy, Seattle, WA

    • says

      So awesome to hear!!! Glad you liked them. I usually do that too now, make some muffins with the overflow. I don’t think it is quite enough for 2 loaves. I guess I should edit my post, huh? :-)

  74. Irena Vidulovic says

    Thank you so much for this wonderful recipe! I had a holiday party potluck and did not let folks know that the banana bread was gluten free to truly test out my recipe. Once the lunch was over all of my banana bread was gone and folks were raving about it (in addition to overwhelmingly going for my gluten free one instead of the regular one brought by someone else). This little novice baker is over the moon. Thanks again!

    My tweeks: Instead of sugar 1 cup Maple Syrup, 1-1/2 Almond Meal and 1/2 cup all purpose gluten free flower.

  75. da Mama says

    I’m used to disappointment when making GF baked goods, but my reaction on my first bite was… YUM! I used half brown rice flour and half sorghum flour, and added pecan pieces and softened dates, and sprinkled in a little bit (about 1/2 teaspoon) xantham gum in the batter. The recipe was perfect. It filled one full size loaf pan and a smaller one. Both rose beautifully. I did have to bake them a bit longer than specified, so I put a sheet of aluminum foil on top to keep them from browning too much.

  76. claudia Ellis says

    Just came across this recipe today and made it. Wonderful recipe, quite possibly the BEST banana bread I’ve ever made, gluten free and all!!! Thank you so much! I did add some chopped walnuts, but that was it.

  77. Lil' ole me says

    Just made some but with some variations. I used 1 cup of rice flour (brown & white) and one cup of oat flour. I also threw in 3 tablespoons of corn starch. I used 1 teaspoon of baking powder & 2 teaspoons of baking soda and nixed the added salt. For the gums I used one teaspoon of mixed flax & chia with 2 teaspoons of hot water, 1 teaspoon of molasses, and 1 teaspoon of peanut butter. I thought I mixed it up well, but it looks like one pan raised a teensy bit more than the other. I also had to bake it about 10 minutes more give or take (didn’t help that I opened the oven door once or twice) at a lowered heat of 275 degrees. I am finding oat flour to be my new found friend (I make it homemade from gluten free oats from Trader Joe’s). I went gluten and dairy free due to autoimmune and my gut has felt so much better since. It’s amazing but I am finding since then that my baked goods are far yummier and I think that is due in part to the fact that I am substituting so many things and adding ingredients that beef up the flavor and texture, and it all winds up being so much more flavorful for it. Thanks for the recipe and I hope that someone tries my added secret ingredients!

  78. MaryLou Menning says

    I just made these muffins. Oh. My. WORD! I canNOT believe how amazing these are! I used brown rice flour and potato starch because I didn’t have sorghum. I am at the beginning of my gluten free journey because my husband and 8-year old daughter have both been diagnosed. I have 4 other daughters plus myself who do not have celiac. My challenge has been to find gluten free baked goods that taste as good and look as good and have as good of a texture as the stuff made with wheat flour. These fit the bill! I’m taking them to a family party this weekend and will see if I can fool my extended family by serving these as “regular” muffins. I bet they’ll never guess they are gluten-free. Anyway, THANK YOU! for this recipe. Now I’m gonna see if I can play with it a little and figure out how to make pumpkin and zucchini ones. BLESS YOU!

  79. Tammy says

    I tried the bread last night. Thank you for sharing. It was wonderful. Shared it today with friends and they loved it, one said it was the best she ever had and she is a great cook! I followed the recipe exactly. I like to do that the first time so i can gauge the next loaves by it when and if I make changes. Anyone who is new to GF baking needs to try quick breads or cookies first. They naturally have a coarser texture and ussually do not have a binder such as xanthan gum in it. I stated before the stuff is expensive, but so is gluten free baking. What I did was stock up–each pay day buy one or two things until you can bake. I like to substitute almond meal for almond flour (seems to be one of the spendier flours), I get it at Trader Joes for under $5. You may find GF baking is not your thing, so doing a little shopping at a time will save you $ in the long run if you find you would rather buy your baked goodies, but the challenge is too much fun.

  80. Guest says

    Thought I’d share that I made these as muffins and they turned out great! I did everything the same except baked for 22 minutes. It made approximately 30.

  81. BrB says

    I made this recipe last night, substituting Bob’s Red Mill gluten-free flour for the sorghum flour, adding 3 tbsps of honey instead of the sugar, and adding some poppyseeds. It is absolutely delicious, better than regular banana bread I would say, and I don’t feel guilty eating it. It cooked in about 40 minutes, and is very moist with a nice tender texture. I didn’t miss the sugar at all; the natural sweetness of the bananas and apple sauce, supplemented with the honey, was all that was needed (for me at least). I was looking for a good healthy breakfast bread that I could take to work to discourage me from eating giant bagels and butter croissants, and this definitely does the job.

  82. AJ says

    I wanted to do something nice for the gluten-free board members at a local non-profit. I used this recipe for our holiday potluck-board meeting in Dec. 2012. It was insanely delicious and perhaps the best consistency of any banana bread I’ve ever eaten, let alone a gluten free one! Thanks so much and way to go!

  83. Janne says

    I just made this for the second time today. It was amazing the first time– I’m sure it will be just as good the second! Kids loved it too! ( even my ones who are not usually GF!)

  84. BluePomGirl says

    I used millet flour as I am out of sorghum flour and the recipe is STILL brilliant. I also cut the white sugar and added only 1/2 cup of raw, brown sugar. Wonderful recipe. Thank you!

  85. Skatie says

    Great recipe! Our family just recently went gluten-free (one son with celiac, and figured it wouldn’t hurt the rest of us to just go it together) and today the kids wanted banana bread. What I love about this recipe is its adaptability – skimming through the comments, people have changed it and tweaked it all over the place and it seems to stand up to everything, so…hooray! We used a GF All-Purpose Flour blend, brown sugar instead of white (not healthier, of course, but all I had in the pantry), added 1/2 tsp. xanthan gum, and it tastes wonderful! I think I used loaf pans that were too big, I’ll change that next time, but there will definitely be a next time, many next times in fact. Thanks so much for this keeper!

  86. Brittany says

    I have made this a few times and each time it turns out fantastic. I was diagnosed with a wheat sensitivity, so this is great, as I often crave banana bread but don’t want to deal with the awful side effects of eating it. This recipe is SO good that even my bf (who often turns his nose up at gluten free food) LOVES it. So thank you for converting my bf into a gluten free fan ahaha. I am going to have to check out more recipes and find some other goodies. PS this time I almost forgot to add the eggs and added them right at the end, it turned out just fine, even with my little mistake haha

  87. Dottie Ricketson says

    For years I’ve been trying GF banana bread recipes and altering regular recipes to make them GF to no avail – it wasn’t worth the wasted ingredients! This is truly the best GF banana bread recipe ever!!! I took quite a few suggestions from other readers and here’s what I did: instead of 1C sugar I used 1/2C maple syrup and 1/2C brown sugar, instead of 1 1/2C brown rice flour I used 3/4C brown rice and 3/4C almond flour, added cinnamon and nutmeg to batter and pecans. And I backed it in 4 mini loaf pans and it still took 45 minutes . Only one problem….I CAN’T STOP EATING IT. This is the first recipe I’ve ever found that has the same moistness and flavor of regular banana bread – thank you!!!

  88. Kay says

    One word describes this recipe…..addictive! I omitted the applesauce, used all rice flour( I buy a superfine flour at a local Asian market that does very well in baking recipes) freshly grated nutmeg andmelted butter for the batter, and made two dozen very moist muffins with sliced almonds on top. Took some to work for my colleagues and they devoured them! Thanks for this great recipe. I plan to try a zucchini version as well as a lemon walnut version.

  89. Deidre says

    Just put this in the oven! I can’t wait to try it. I put the temperature a little lower because my oven tends to burn everything that goes in it. I did one loaf as is and in the other I put some walnut pieces and dried cranberries!!!

  90. thomas d says

    This is one awesome recipe! Just finished making the bread about 20 mins ago. The texture was fantastic, very very yummy! Thanks!!! WOOOO for G-FREE!

  91. erica says

    thank you housewife lady!!!! i’m not even sure how or why i stumbled across this recipe but this is the third gf banana bread i’ve tried..and for the first time, i’m floored/amazed at how good this turned out. i followed the recipe exactly as written (ok ok, maybe i added some walnuts) and it turned out SPECTACULAR. Thank you so much for posting !!

  92. Alison says

    This is an absolutely perfect recipe. I used it for my son’s first birthday cake (has to be dairy free) and the 5-7 year olds who were there too scarfed banana bread cupcakes with dairy free frosting down.

    I am wondering if you have a similarly awesome recipe or recommendation for making pumpkin bread that is just as fabulous!

  93. Disa says

    I made this bread and forgot to put in the sugar!! And guess what? It was still tasty, even made my own applesauce as I never have it in the house, it goes moldy every time, I don’t use it up. I would definitely make it again and maybe forget the sugar.

  94. sally says

    I just made these with pumpkin instead of bananas and they turned out amazing. I used one can of pumpkin puree. I added 1 tsp of cinnamon, 1/2 tsp of ginger and 1/4 tsp of cloves and 1/2 cup pecans. I also subbed xylitol for the sugar and only used 3/4 cup. Oh and since I couldn’t find sorghum flour, I used coconut flour. They are so light and fluffy, yet moist. The perfect combination! Thanks for the inspiration. I’m new to gluten free and I absolutely love to bake, so this has given me a new starting point!! Thanks again.

  95. Dragon says

    Judt took a loaf out of the oven. I used one loaf pan and had to cook it for 10 minutes more. I used brown rice flour and almond flour bitvlooks and smells amazing. I hope itvtastes good too.

  96. Amanda P says

    I served this recipe to GF dinner guests last night. It was so delicious that they were nervous eating it! They thought it was so good it couldn’t have been gluten free!
    I used white rice flour in my recipe and like another reader, split the sorghum and used 1/4 c of almond flour and a 1/4 c sorghum. This recipe has replaced our go-to recipe that we’ve used for the past 15 years. Delicious!

  97. Natalie says

    This recipe was great!!! Gluten free bread usually doesn’t taste very good and has a funny texture. This banana bread has the same texture as my regular banana bread and tastes great. I used 7 banana though and added some chopped walnuts.

  98. Martina says

    Thank you for this recipe! I’ve made it twice already, and my family loves it! I used all purpose gluten free flour instead of the sorghum and brown rice flours, and it came out great! No one knew it was gluten free, even my super picky mom. :-)

  99. Susan Frank says

    I’m new to gluten free. Do you have to use xanthan gum or guar gum with this recipe? I’ve looked at a couple recipes and they called for the xanthan gum, all I have is guar gum so that’s why I’m asking. I did read that in using guar gum you have to 1 and a half times the amount of xanthan gum.

  100. Carolyn says

    I just put this in the oven, switched up the sorghum flour for almond flour, added chopped pecans. Hope it burns our well.

  101. Sheena says

    Thanks for this! I made this and it turned out perfect. I used the sorghum flour and some gluten free baking mix instead of the brown rice flour.
    I also made a loaf/bread with half and used some gluten and dairy free chocolate for some muffins with the other half. Delicious…even my kids are eating them and that’s an accomplishment!!

    Oh and I live right next to the sea so I’m around a meter or two above sea level!

    Many thanks again

    • Julie Z says

      My Mom taught me a trick long ago to “wash off” baking soda off the spoon with vinegar for the bread to rise, works like a charm, even on gluten free version :)

  102. Verda says

    Just one quick question. I noticed that you do not have any guar gum or xanthan in this banana bread. If I use a GF flour mix which has xanthan gum in it will I have a problem difference. ?

  103. Maira says

    WOW!!! I made this recipe and it came out great. It’s become one of our favorites. Today I wanted a zucchini carrot bread and could not find a recipe online that looked good. I modified this one and the results were spectacular!

    Substitutions made for zucchini carrot bread:
    1 cup brown rice flour
    1/2 cup oat flour
    1/2 cup tapioca flour

    Instead of bananas:
    1 cup grated zucchini (1 medium zucchini well drained)
    1 cup grated carrots (2 medium carrots)

    3/4 cup sugar
    Everything else the same

  104. Tina says

    I just made this, subbed all-purpose gf flour for sorghum, and honey for sugar. Oh my heavens…soooo delicious! Since I have a bunch of bananas still, and a pantry FULL of various gf flours, I see Christmas gifts about to happen!!

  105. says

    Loved it!!! I used 1 cup El Peto all purpose flour, 1/2 cup of almond meal and 1/2 coconut flour. It worked beautifully. I will also reduce the sugar next time. And I added 2 chopped semi sweet Bakers chocolate squares. Thank you!! Best I have ever made.

  106. Melissa says

    Am making this now. I used 1 1/2 cups rice flour 1/2 cup coconut flour. My batter looks more like cookie dough than cake batter…nothing like the image above. Will this come out okay?

  107. amee says

    I just got done makeing this but with my own twist on it……… i saw that some one had used maple sur. and that gave me a thought…. i used Organic Agave Nectar. now you only need 2/3 cup to replace 1 cup sugar….. for my first batch I did 1/3 amber and 1/3 light… 2nd batch i did all light. there was not much of a diff. . The other thing I did was use Coconut flour instead of the Sorgham. It came out nice. It did not need any thing else added to it. I also baked it in a miny loaf pan. my pan bakes 9 at a time. It took about 25 to 30 min to bake.

  108. Misha says

    I didn’t add applesauce and I replaced an egg with a banana
    The consistency of mine came out like cookie dough pretty much, was very confused. I even tried to add water/almond milk to make it more liquidy.
    I mashed it up in the pan…I don’t know…
    :(

  109. Yael says

    Wow. I just made this and it is positively irresistible. Thank you for the wonderful recipe! I subbed the apple sauce for more butter since we’re a full-fat household, and I used two cups of Bob’s Red Mill All-Purpose Gluten-Free Flour. I was concerned because the batter didn’t taste great, but the finished product is scrumptious. I made it for a celiac roommate, but it may be all gone before he gets to try any!

  110. says

    I made this recently and it’s the best GF banana bread I’ve ever made. I had to bake it a bit longer than called for, but I just put a piece of foil over the top to prevent browning and it was fine. This is going to be my go-to recipe from now on. THANK YOU!

  111. Heather says

    I’m looking forward to making this for my (almost) 5 year old son! He was recently diagnosed with celiac’s, and has been asking me if I can make him banana bread “without gluten in it.” I just wanted to clarify something before I try it- in the introduction you said you used coconut oil, but the written recipe calls for butter- which is better, the oil (either coconut or canola/vegetable) or butter?

  112. LC says

    Yum! I just finished making this banana bread and it is delicious and super moist. I did add a couple things: I stirred in a tsp of cinnamon, 1/2 tsp of maple flavoring and substituted a rice flour baking mix and just plain old white rice flour along with the last bit of sorghum I had in the house, then sprinkled chocolate chips on top before baking. I’m so surprised by the tecture. If I didn’t know any better, I’d never have known it was gluten free. Thank you for this great recipe!

  113. Chris Stephan says

    Delicious! I made this banana bread exactly as written using unsalted butter rather than the coconut oil choice. My brown rice flour was purchased at my local health foods store, so I don’t know if it’s superfine or not. I did notice a little gritty/grainy texture. I’m going to order some superfine rice flour from Authentic Foods to see if that improves the texture. Overall, it isn’t noticeable, I think I’m just picky. This is a keeper of a recipe.

  114. Anna says

    I’m so disappointed in your directions! I didn’t read the post but I scrolled down to the actually recipe and directions and it is different from what your post says! In your directions, you said to use 1/3 cup melted butter, but you used coconut oil in the post. Also, in the directions, you said to pour batter evenly into 1 9X5 loaf pan but in your post you said 2 loaf pans! My batter is cooking now but has overflowed into the bottom of my oven since this batter was really meant for 2 loaf pans or 1 large sized one unlike what your directions said! PLEASE FIX YOUR DIRECTIONS to match your post! What a waste!

    • says

      I’m so sorry the recipe didn’t work for you. In my post, I did say that you can make it in one large pan or two small. Butter or coconut oil are interchangeable in quick breads. I put butter in the recipe printable because I figure it’s more common for people to have on hand. I’ve made it both ways and they are equally delicious. I have changed the printable to give the options on both cases. I find that the loaves are pretty flat when done in 2 pans and 1 larger pan works best for me.

  115. Forrest says

    This was fantastic! I used 1-1/3 cup flour mix from Gluten Free Girl (4:3:3 millet, sweet rice, and potato starch), 1/3 cup almond flour, and 1/3 cup coconut flour.

    Moist, rich, better than any banana bread I made before going GF.

    I can’t stop eating it.

  116. Mildred Newson says

    First time baking anything gluten free. As a matter of fact I went gluten free two days ago. I was really scared, but being a pretty good baker decided to take the plunge…lol Well, this banana bread is delicious! I substituted 4 ounces of coconut flour for the flour mixture. For the rest of the flour I used King Arthur’s gluten free. I also added some cinnamon, mixed butter and canola oil. I didn’t have apple sauce, so I used brown sugar. The muffins are firm and moist and the coconut flour gave it that extra kick. I thank you so much for helping me start my journey on a positive note :-) I am really excited about and I could not thank you enough!!! Oh yes, and I made banana muffins instead of the loaf. Wrapped them individually and popped them in the freezer :-)

  117. Sarah Lacy says

    so I don’t usually write comments but this is the best gluten free banana bread i have ever had or made.. i being who i am never follow recipes to a tee so i did not have any of the listed flours so i used mamas pancake mix(this was an accident thought it was my coconut flour blend) and almond flour i also used ginger, nutmeg, cinnamon and cloves.. next time i might try using less sugar or using maple syrup instead.. the bread was amazing my family loved it. It turned out beautiful was the perfect texture i feel this is better then any regular banana hoping i have extras so i can make banana bread french toast in the morning

  118. says

    Hi Jo-Lynne. Thank you so much for posting this recipe! I am so happy to find a gluten free dairy free banana bread recipe that doesn’t ask for several different types of flour and xanthan gum, etc. I followed the recipe to a T except I used rice flour (Thai rice flour from the Asian market) and vegetable oil instead of butter/coconut oil. It’s EXTREMELY delicious! Thank you again!

  119. Cheri Reynolds says

    Thank you for a delicious banana bread recipe! I just took it out of the oven and my grandson and I have eaten 2 slices each already! I made two minor changes–I used palm coconut sugar since I’ve been refined sugar free for 4 1/2 months now, and I smooshed up an apple in the food processor to use in place of applesauce. I used grain free chocolate chips and that was a nice change from the walnuts I usually add to banana bread. It is moist but not gooey and has a great flavor and texture. I baked it for 40 minutes in two bread pans. Recipes like this make being gluten free a lot easier–Thank you! Now I’m anxious to see what else you have on your site!

  120. Dineen C says

    I just made this banana bread recipe. Followed instructions (almost) exactly. I just added 1 tsp of baking power in addition to the baking soda for a little extra rise insurance, and used a bund pan which took 45 minutes at 350 in my oven. Taste and texture are both absolutely super wonderful. I will be using this recipe over and over. Thank you for it!

  121. Heather says

    I have made this several times and it is truly the best gf banana bread! I was wondering if you could share or create a gf zucchini bread as close to this one as possible? Thanks!

  122. Susan K says

    Can I use rice flour instead of brown rice/sorghum flour? I’m still new to the whole gluten free baking, so just making sure I can use what I have and not have to run to the store.

      • Susan K says

        I didn’t use your recipe in the bread maker, but I used a recipe and changed it from the bread machine maker’s website and it came out perfect. Just have to use the cake option on the bread maker instead of the bread option. I’m going to make yours today though. :-D I couldn’t find sorghum flour, so I’m hoping just using rice flour will work fine. :-D

  123. Juliana says

    Realized the other day that I haven’t had banana bread in 3+ years since going GF… It was a heart breaking moment, So I am very much looking forward to making this!

  124. Holly says

    I’ve made this bread probably 10 or 12 times at this point ( a little embarrassing to admit) but it’s THAT good. I use only 1/4 cup of sugar it’s still amazing. Also I’ve been making the batter into muffins. It makes 12 perfectly and I bake at 350 for 23 minutes. Just wanted to share!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>