My mom's banana bread always made the house smell so good! No one will suspect that this one is g-free; I love it as much as ever. Keep in mind that the ripest bananas make the moistest bread.
Recipe courtesy of Elisabeth Hasselbeck
Print
Gluten-Free Banana Bread
Yield:
Serves 10
Yield:
Serves 10

Ingredients

  • Nonstick cooking spray
  • 5 tablespoons unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 eggs
  • 1 1/2 cups mashed banana (about 4 small very ripe bananas)
  • 1 cup brown rice flour
  • 3/4 cup millet flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon baking powder
  • 1/2 cup chopped walnuts (optional)

Directions

Preheat the oven to 350 degrees F. Line a 2-pound loaf pan with aluminum foil and then coat the foil with cooking spray. 

Place the butter and sugar in a large bowl. With an electric mixer on high speed, beat until the mixture is light yellow and fluffy. Add the eggs, one at a time, mixing on medium speed until combined. 

Add the mashed banana and 1/3 cup of water, and mix on low speed for 1 minute. Sprinkle the brown rice flour, millet flour, baking soda, salt, xanthan gum, and baking powder over the bananas. If you are adding nuts, add them to the bowl and then using a spoon, stir the mixture until just combined. 

Spoon the batter into the prepared loaf pan, and bake until the center of the bread springs back to the touch, 50 to 55 minutes. (If the bread starts to brown too quickly on the top, cover it loosely with a piece of aluminum foil.) 

Transfer the loaf pan to a wire rack and let it cool for 5 minutes. Then lift the bread out of the pan and and let it cool completely on the wire rack before slicing. Wrapped tightly in aluminum foil, the bread will keep for up to 5 days in the refrigerator.

Photograph (c) 2012 by Kelly Campbell

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Banana Split Pie

Recipe courtesy of Food Network

Gluten-Free Banana-Nut Muffins

Recipe courtesy of Cooking Channel

Gluten-Free Chocolate Devil's Food Cupcakes

Recipe courtesy of Elisabeth Hasselbeck

Gluten-Free Cherry Chocolate Chip Cookies

Recipe courtesy of Claudia Sidoti

Banana Chocolate Fonuts (Wheat/Gluten Free)

Recipe courtesy of Waylynn Lucas|Nancy Truman

Lemon Fonuts (Vegan and Wheat/Gluten Free)

Recipe courtesy of Waylynn Lucas|Nancy Truman

Bobby's Light Banana Pudding

Recipe courtesy of Bobby Deen

On TV

Unwrapped 2.0

7:30am | 6:30c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Man Fire Food

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Cheap Eats

7pm | 6c

Cheap Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cheap Eats

8pm | 7c

Cheap Eats

8:30pm | 7:30c

Cheap Eats

9pm | 8c

Cheap Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Cheap Eats

11pm | 10c

Cheap Eats

11:30pm | 10:30c

Cheap Eats

12am | 11c

Cheap Eats

12:30am | 11:30c

Cheap Eats

1am | 12c

Cheap Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Cheap Eats

3am | 2c

Cheap Eats

3:30am | 2:30c

So Much Pretty Food Here