Book of Yum

that looks like a perfect way to use up bananas! I can’t wait to give it a go.

Hey there! I just found your blog by way of my friend Jessy and wanted to stop in and say hello. I just went gluten free a couple of days ago and I am really happy to find such a great resource. I love cooking and baking so this is a new adventure for me. I look forward to reading more!

Yam! Baked it – liked it! Recipe is perfect!

tried it- did half reg sugar and half brown, and added vanilla. Rice flour from Mexican market. Will let you know how it is, tomorrow.

This recipe looks awsome! I am thinking of trying it with regular sugar and adding vanilla, because i want to make it tonight and don’t have time to make vanilla sugar. I’ll let you know how it turns out!

Just tried this recipe and it turned out amazingly well.

Did not add nutmeg, used 1tbsp of vanilla extract and 3/4 cups of white sugar, and 1/4 cups of brown sugar. I only had 3 regular sized bananas, so I added a tiny very strong flavored banana (from the asian market). I barely mashed the bananas and left nice sized chunks floating around in the batter. HUGE hit so far.. I have a feeling it won’t last past tomorrow.

Before I was GF I had the best banana bread recipe. I was dying for a new one I could eat, so I gave this a whirl. First, I found that 1 1/2 cups of bananas comes to about 3 bananas. For 5 they would have to be really small bananas. Next, I noticed this was very close to my original recipe, so I was excited!! Then, I tried a weird conglomeration of flours (millet, sorghum, potato, tapioca, ground flax, and brown rice) because I was running low on rice flour, and regretted my choice. Thank you for giving the readers a choice of flour to use, but I would love to know what you personally use for your flour. I want to experience the Zen of banana bread, as I can imagine it was from your photo. Even though I didn’t care for my choice of flour, I got my banana bread fix I had been dreaming of. I feel certain that once I use the right flour all will be right with this recipe.

Oh, and another question… Does it matter if I do the well and fold technique you describe for mixing, or can I mix the wet ingredients together and then add the dry (pre sifted together) and mix by hand?

I loved this bread…. Sooooo goooood!! I used one cup of browen rice flower and other a mix… did not have enough. I used agave negtar and only a few table spoons of sugar… I dont know how much of it i put in ther just to make it bearly sweet!! Thank you, I am sooo tiered of bad brad recepies but this one is just great!! Oh, i also used about 2 teaspoons of vanila extract ( acidetly, but surprisengly it did not ruined it)
Thanks one more time…
My son is eting in now!!!

[...] she can’t enjoy her favorite treats.  I know she LOVES banana bread so when I stumbled upon this recipe last week I knew I had to make [...]

[...] from: Book of Yum] – Notes on adaptation: I subbed flax eggs for real eggs and almond milk for oil to cut down [...]

A friend sent me this link, but I have Wheat Free, Worry Free out from the library (I’m newly diagnosed) and it says baking powder is not safe for GF diets. Is this out-of-date information, or are you using GF baking powder (is there such a thing?) and that’s meant to be understood? I’m so confused. ;) Otherwise this looks great, because I can’t have eggs at the moment either and the combo of GF and eggless is giving me fits!

Just made the banana bread and it came out fantastic. I used 1 cup of gf oat flour, and 1 cup of Bob’s Red Mill biscuit and baking mix. Added a few tablespoons of golden flax meal and a handful of chopped walnuts. I didn’t have any baking soda and it didn’t seem to make a difference. Baked for a full hour….couldn’t wait for it to cool to taste.

Thank you for the tip Violetta. Of course we should always check the labels on things as it is always possible that any product contains gluten. There are so many mainstream brands clearly marked gluten-free that I’ve never found it necessary to get a specialty baking powder. According to a web site online I found the following gluten-free baking powders:

* Rumford Baking Powder – Non-Aluminum
* Clabber Girl Baking Powder
* Davis Baking Powder
* Hearth Club
* Hain Pure Foods Featherweight Baking Powder – Made with Potato Starch – Sodium Free
* Bakewell Cream Starch-Free / Gluten-Free Baking Powder
* Bakewell Cream Baking Powder with Cornstarch – Aluminum-Free

Do check to make sure the ingredients haven’t changed. I personally use Clabber Girl but Rumford is also widely available in grocery stores.

-Sea

Made the recipe with non aluminum baking powder and date sugar; added dark chocolate chunks (non dairy) Used small muffin pan…delicious, not very sweet but the texture was good. I used mainly rice flour with a little millet flour and safflower oil.

Absolutely loved this recipe!!!! Thanks

Hmm… Storage.. interesting question. I would store it like you would any regular banana bread, but this will depend on your climate. It is key to let it cool completely before putting it into a container. Also, in humid climates you will have to worry more about moisture whereas in a dry climate you will want to keep it from drying out. I have a very nice plastic bread container I use. I do not ever put bread like this in the refrigerator. If I have a lot of extras I slice the bread and freeze the slices, individually wrapped in plastic wrap and placed in a freezer ziploc bag. I tend to do a good job of eating up banana bread, though! It never ends up in the freezer.

Hope this helps!

-Sea

I just found out I have to go GF and dairy free last week. It’s been quite overwhelming! Last night, my son and I made your banana bread and it turned out amazingly! I had been wondering what to do with the black-ish bananas and I’m so glad we tried your recipe!! My husband who is a total bread addict came home and started eating it without knowing it was gluten free. I told him after he finished a piece and he was really surprised. Then he ate another one! I’ve never been able to get him to eat more than one bite of anything gluten free before!!

Thank you! This one will be a staple in our house! :)

Great recipe, I used Bob’s red mill flour and splenda instead of sugar. Adding the clove and cardamom (1/4t each). It was amazing bread. Taking it to share with friends….

I don’t cook or bake much, but this was a fun culinary moment for me ;) I made some substitutions and omissions (nutmeg and baking powder). I didn’t have sugar so in one batch I used brown rice syrup (less than a cup), vanilla extract, and added chocolate chips. In the other batch I used honey (about a quarter of a cup, but not enough as it came out a bit dry). I will be making this again and experimenting along the way!

Thanks! I’m on vacation in the 5th wheel and left my fav. cookbook at home, so I was happy to find this online, with very minimal ingredients!! The bread was delicious with very good flavor, but if I was at home, I would have added a pinch of xanthan gum, as it would make the bread much less crumbly.
Thanks again!

Thank you (and your dh) for this wonderful, EASY recipe!

I didn’t have any bananas on hand, so took a chance and substituted with fresh, grated zucchini…results were shockingly fantastic!!! Mmmmm!!!

I also ran out of sugar and substituted half brown sugar…no problem!

I made it in the toaster oven too, too hot in the summer to bake.

No problems whatsoever, easily adapts to zucchini, pumpkin in tins, or bananas this has become my standard for “there’s nothing I can eat” days and “I’m not making it because I need too many ingredients” weeks :-)

Thank you again so much, I am gluten, dairy, nut and corn free (causes migraines), so I am very limited, and am so tired of porridge for breakfast!
Much appreciated!

My son has a host of dietary issues: he is IBS, Lactose intolerable and now can’t digest wheat either. It’s been challenging to find good tasting GF recipy’s that are also low in fat and non diary. This recipy is by far the BEST banana bread recipy including any regular wheat flour recipy’s! We all love it and I’ve made it so often, I have memorized all the ingredients. Thank you so much for posting this on the internet! If you have other GF, low-fat, lactose free tasty recipy’s, please do share!!!

Just new to the GF/DF world and learning lots. Can I make this recipe with Agave Syprp (liquid sweetener) instead of regular white or brown sugar?

I had been searching for a banana bread recipe that didn’t call for some stuff like guar or xanthan gum that I don’t have. This one was perfect! I made it for my husband today who eats gluten free (as much as possible) to keep arthritis at bay. The only thing is it needs a little more flavor, but now that I’ve tried it, I can mess with that some. Also, in my oven I only had to bake this 48 minutes!! It is truly a beautiful loaf! Thanks for sharing this recipe. I will use it many times.

Hi Kate,
Well, first of all, if you’re not used to baking gluten-free, there is an adjustment period. Gluten-free textures can be different than gluten texture. Some people find rice flour to be gritty, but usually it is a result of the brand of rice flour used. Arrowhead mills, Ener-g foods, and Bob’s Red Mill rice flour is all fairly gritty, in about that order with AM being the most gritty. If it bothers you I recommend Authentic Foods superfine rice flour as an alternative. It does cost more than the others but those who don’t like the typical grittiness of rice flour tend to much prefer it.

Another option is to use a combination of gluten-free flours such as rice flour with a fine starch (potato, tapioca, corn etc). This will also help overcome any grittiness of one ingredient.

Also- I wasn’t clear if you needed to follow a gluten-free diet. If you don’t… well, then wheat flour will work, too. ;)

Hope this helps!
-Sea

Thank you Sea! I just went GF a few weeks ago, but avoided all baking because I was intimidated. But I figured it was time. I heard some like some products better than others, but which? I was clueless. So I used Arrowhead Mills. Well, there is definitely a learning curve. So thanks again!

Hello! i LOVED this recipe. most recipes have xanthan gun so i was glad i found this. however my mom is a chocoholic so i added a little less than 1/3 c. cocoa powder and a little bit of white sugar to even it out. it was REALLY good! a great to for you chocolate lovers!thanks!

Really enjoyed this recipe – my first ever banana bread! I didn’t have the vanilla sugar, but used a combination of brown and white sugar. My baking usually turns out to be a disaster so this was a very pleasant surprise :-)

oops! I forgot the oil! I hope it turns out. I did use 4 large bananna’s though, hoping it will be enough moisture. Xfingers,
Dorie

I just tried this recipe last night. I used all the ingredients listed, I didn’t change anything except I did not leave the Vanilla bean in the sugar. I used organic raw brown sugar and added a 1/4 tsp of Vanilla Essence.

I turned out perfectly. Absolutely delicious and so easy to make! It super crunchy on the outside and divine and moist on the inside.

Thanks for sharing. Excellent.

Just got a bread-maker. Anyone know if this recipe will work ok in a machine??

Sarah, I don’t see why it wouldn’t work in a bread machine. Put it on the quick bread setting I imagine.

Sea, I know it’s a long time since you posted this but just wanted to let you know I tried it as written and oh boy; yum yum yum yum yum!

Thanks and the baby in my tummy thanks you too. “We’ve” been having sugar cravings. At least this is sorta healthy. :)

I just used organic ingredients and Kosher salt with AllSpice as a substitute for nutmeg. I also substutited Canola oil with vegetable oil… and WOA! It was DELISH!
Brought it to the office on a friday morning and my co-workers were raving about it asking me to make more. Thanks! I’ve found a new thing to bake!

I tried this recipe today. I am a baking beginner and I took a gamble on converting from cups to grams and my loaf is rather soggy after 1hr 15 in the oven so the wet/dry mix must be wrong. If anyone knows how to convert cups to grams more confidently I would be grateful for the advice :) It still tastes and smells delicious, so I will definitely be making this again. I am also about to grab a second slice so it can’t have turned out too badly!

Howdy! Would you mind if I share your blog with my myspace group? There’s a lot of people that I think would really enjoy your content. Please let me know. Cheers

Just made this….it tastes SO GOOD! THANK YOU THANK YOU Mom is going to be so happy when she gets home! It doesn’t even TASTE like the usual gluten free stuff that we usually get stuck eating…it tastes like regular banana bread!

I had an extra 1/2 cup of bananas, and instead of using vanilla infused sugar I just threw some vanilla in. I can’t get over how good it tastes.

Fantastic gf banana bread recipe – I made today and it came out perfect! I used the Red Mill Gluten Free all purpose flour in this – and the consistency of the bread is really good – not to wet – not too dry. I used vanilla instead of the infused sugar too and veggie oil. Thanks

To make this corn-free, I omitted the baking powder (contains cornstarch) and used 3 eggs. Came out perfectly! Also, I used brown rice flour, and butter instead of oil, and walnuts (sprinkle on top to get some of them toasted). Have doubled the recipe and that also works perfectly.

I loved this recipe. Recently found out my daughter has a whole slew of allergies, so we did it, but substituted a 1/2 cup of applesauce for the eggs and added a 1/2 t extra baking powder. Also added some chocolate chips (allergy-friendly) which were super yummy. Took it to some people and they thanked me for the cake :) Thanks

I made this as banana last week and it was awesome! I subbed pumpkin in tonight and it was even awesomer! I used butter instead of canola and all brown sugar (was out of white). So good, it didn’t even taste gluten free!

Hi,
I switched the bananas for pumpkin and added pumpkin pie spice. Makes great pumpkin bread!