Comments on: Easy Gluten-Free Banana Bread Recipe

By: Diana

Diana — Sat, 04 May 2024 08:15:11 +0000

I used the recipe from the book Easy Gluten-Free Baking and absolutely loved it! My family loved it. I didn’t have baking soda at home and only baking powder, so I used that instead where it called for baking soda. May I ask why you recommend using both? Thank you very much, Elizabeth!

By: Lisa

Lisa — Tue, 27 Feb 2024 06:56:32 +0000

This recipe is so versatile and divine. I never comment on recipes, but I had to thank you for this one. It is now my go to for banana bread. I made muffins this time and added cocoa powder to half the mix and made chocolate marble banana bread muffins. They are so good! Thanks again for sharing. 🙂

By: Victoria

Victoria — Wed, 27 Sep 2023 05:11:38 +0000

This was a fantastic recipe, even a notorious gluten and dairy lover didn’t realize the banana bread was lacking both! I will admit I messed up and added a fourth banana as a result of doing too many things at once. I also subbed the butter for 1/2 cup of coconut and avocado oil. I was really worried with the full amount of fat and added banana it would be a dense mess, but after cooking at 325 for almost two hours, covering with tin foil halfway through, it was perfect! Fully cooked and no dense/wet spots.

By: Charissa Moses

Charissa Moses — Mon, 17 Jul 2023 18:46:14 +0000

Well, this recipe has changed my life! My whole family is gluten-free and I love to bake for them…And finding this recipe for simple banana bread helped me start my baking journey! I would change the recipe, mix it up a little put them in mini muffin pans, and add mini chocolate chips many things like that. I would serve them to my friends and family and everyone was amazed at the fact that they were gluten-free! The moist muffins with chocolaty chips. Mmmmm

By: brett

brett — Fri, 30 Dec 2022 08:14:25 +0000

In reply to Lizzy.

made this 3 times. nailed it each one. i use the ‘well and good’ self raising flour (in Australia) but thats the only change…oh..and a handfull of chocolate chips makes it pop as well. thanks lizzy great work

By: Marina

Marina — Wed, 07 Dec 2022 18:31:43 +0000

Made it!
I used Cup4Cup GF flour and it turned out perfect.
I added crushed pecans only to the top. Covered with foil from the beginning which also helped hold my temperature probe. Never thought to use a probe on bread but love that you provided that info. Once the timer went off I took off the foil and continued to bake until temp probe alarm went off at 205F. I also ended up with 14 oz of bananas and it seriously impressed me how well this bread turned out. Thank you.

By: Charissa Moses

Charissa Moses — Wed, 07 Sep 2022 17:58:42 +0000

LOVE IT!!! My family is GF so it’s really hard to bake something they like and that was safe for them. These were perfect!!!! I added some chocolate chips and baked them as a muffin I would have never guessed that they were GF!! I definitely recommend it.
Thank You!

By: Christy

Christy — Wed, 22 Dec 2021 06:34:55 +0000

This is absolutely amazing bread! We couldn’t even tell it was GF!

By: Elizabeth

Elizabeth — Wed, 13 Oct 2021 00:19:21 +0000

In reply to Diane. There is no cornstarch in the recipe. Some readers make ingredient substations to suit their dietary needs and tastes.

By: Diane

Diane — Tue, 12 Oct 2021 22:35:31 +0000

In reply to Lisa Roberts. Where is the cornstarch???‍♀️?‍♀️?‍♀️I don’t see it in the recipe!!