Gluten-free bakers never cease to amaze me, and Anna is no exception. She has created a perfectly textured bread that is not only suitable for gluten-free and dairy-free foodies, but also those with any allergies or intolerances to corn, soy, rice, potato and yeast!
Product Review: Breads From Anna Gluten Free Banana Bread Mix
Both Tony and I were amazed that this banana bread was gluten-free! The texture was perfect. It was very moist and delicate, yet not too crumbly. This could easily be mistaken for a wheat flour-based bread. Equally pleasing, the flavor is a delicious blend of unique, yet healthy, ingredients. It was sweet, but not too sweet due to the slightly contrasting, yet very complimentary flavors of the flours used.
Always a bonus, the preparation was quite simple. Just add some mashed ripe bananas (there always seems to be a few of these around), 1/3 cup of oil, 2 large eggs, and some nuts if desired. I made just two small alterations to the directions. Rather than dusting the bread pan with rice flour, I used sugar for an extra hint of sweetness. Also, it stated a one-hour bake time, but the bread was completely done at 50 minutes, and my oven does not typically bake products more quickly than the suggested times.
The one flour for your gluten-free baking; perfect for converting your favorite recipes into gluten-free versions. Simply substitute King Arthur Gluten-Free Flour 1-1 for an easy and convenient swap for conventional flours. Fortified with iron, calcium, and vitamin B, this carefully tested blend is a must-have for bakers who are new to gluten-free baking or anyone baking gluten-free who wants to enjoy recipes they used to love. Ideal for gluten-free bread, muffins, cookies, cakes, brownies, pancakes, and other non-yeasted recipes.
Nicole I wanted to make your gluten free banana oatmeal muffins but I dont tolerate oatmeal. I tried to find quinoa flakes, no luck. Someone.had commented on one of your recipes thst she had success using sorgum flour in place of the oatmeal flour. I was able to find sorgum flour so I tried it. I was a little concerned because there was only one flour in the recipe. Overall they were a success. They were a bit dry however and I wondered which would be best next time less flour or more liquid such as more sourcream. They tasted very good and rose well and have good texture, just a bit dry. Thanks again for all you do.
Jo, Thanks for your freezer idea. I fully intended to freeze some of my banana bread, as you suggested, but it was so delicious, we polished off the whole loaf. Next time, I will triple the recipe, to make sure some of it ends up in the freezer. ?(I added dried cranberries, currants and pecans to the recipe. YUM!!!) Roseanne
Make the batter. Mash bananas until almost smooth in a medium mixing bowl with a fork. Set aside. Whisk together gluten-free flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
For a gluten-free banana bread that contains less sugar, reduce the sugar to 1/2 cup. You can use as little as 1/3 cup sugar. Please note that breads made with less sugar won't be as sweet or as moist as a bread made with 3/4 cup sugar.
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.
I'm Elizabeth. Welcome to GlutenFreeBaking.com --- a judgment-free baking space. Here you'll find easy recipes, product reviews, and other good stuff that makes gluten-free living easy and a lot more fun!
Love the recipe! It tasted great! My son visited home from college and I had some rotting bananas so I decided to use them to make some banana bread. Just one quick Google search and I found your recipe! Thank you so much for this!
Moist and delicious! I made this the other day using avocado oil, keto honey, almond milk, and chopped pecans. I also mixed cinnamon w/ granulated allulose to sprinkle on top of the loaf. Family loved it, and hubby, who normally shies away from banana bread, really liked this, is asking for more! Thank you, Kate (and Cookie) for a recipe that tastes sinful but is guilt-free. This is my go-to banana bread now.
My daughter has recently been diagnosed with ulcerative colitis.. and was hoping to find a healthy banana bread/cake recipe that she could enjoy. Can I substitute the honey with coconut sugar? If so, can I add same quantity? Also instead of oil can I use dairy free spread?
Heyyy, I'm Shay! I'm a gluten free recipe developer and author The Gluten Free Quick Breads Cookbook. I will teach you how to make & bake THE BEST gluten free treats, baked goods & breads that are so good, your gluten-eating friends will be jealous. Let's making something great together!
Text from Feb 20, 2013- Lately, I have been testing out recipes with oat flour. Blend up some old-fashioned oats into a dust/flour-like texture and substitute in the recipe. I was skeptical as to how the banana bread would turn out. This oat flour banana bread was a lovely treat and a nice surprise.
This recipe is now my go-to recipe for banana bread!! Mine turned out super moist and delicious - I love the chewy texture from oat flour. I accidentally added both baking soda and powder but it still tasted great! Thank you Liz!
We make this bans bread often and use spelt four, not the whitened type but full spelt, it adds a nutty taste and for some with wheat sensitivity (like my daughter) spelt can be tolerated. Please note spelt is not gluten free. We love this warm with apple or prune butter!,,
Recently I have tried 4 different banana bread, but will have to say that this was the best. I usually put nuts in, but left them out. It was so moist and delicious, that this will be the recipe I use from now on. No more searching for the Best, because I have found it.
Delicious!!! This is the perfect banana bread. I used all purpose gluten free flour and I used 1.5 cups because the flour tends to absorb more liquid than wheat flour. I also subbed in half brown sugar to help caramelize the top.
How to Freeze Bananas: place them un-peeled in a freezer-safe bag, remove any excess air and freeze up to 3 months. You can use thawed bananas for banana bread. You can also freeze them peeled and cut into pieces for easier use in smoothies. P.S. You can also freeze a whole banana bread with the same method!
To be gluten free this cannot contain oatmeal without using GF oatmeal. Seems most everyone in our family is gluten intolerant and made the mistake of baking daughter banana bread with oatmeal and GF flour which made her so sick so I learned that lesson real quick. But I now have GF oatmeal and will be making this tonight.
WOW! Would never think its gluten free. Delicious and moist. I added cinnamon and a teaspoon of vanilla extract. This will probably be the one and only banana bread recipe I will use from now on! THANK YOU!
I peel the banana, wrap them in plastic wrap, and then place them in ziplock bags to freeze. Before using in a banana bread recipe, I defrost them. If you follow the Cooks Illustrated method, you would then strain the bananas and reduce the resulting liquid before incorporating with the cake.
**If you have celiac disease or are highly sensitive to any wheat particles being in your food, we want to inform you that LC-Foods does process vital wheat gluten in the same facility with our gluten free products. Our food safe procedure to insure limited cross contamination is to thoroughly wash and clean all filling and bagging equipment between packaging and processing wheat products and gluten free products.
I've been using Sukrin products for several months and they have become one of my low-carb favourites. The products range includes gluten-free, low-carb nut & seed flours and bread mixes, sweeteners and even chocolate bars. Most Sukrin products are also paleo-friendly and many are allergy free. Although I haven't tried the full product range, I'm loving the ones I have. Apart from a few exceptions that are only available in the US, you can get most Sukrin products in the UK and Denmark.
Thanks to the extra banana, the bread needs just half a cup of sweetener for the entire recipe. This is around half of what is called for in popular banana bread recipes from Martha Stewart, Food Network, Rachael Ray, Betty Crocker, and others.
this recipe turned out great as written ? :), Flavor and moistness is on point. I used oat flour. For sweetener option I added several drops of stevia liquid. Sad to see the freeze time a max. of 1 month? why is that? typically banana bread can be safely frozen(with flavor uncompromised) 3-4 mos.
OMGoodness! Well, to start I ate 1/3 of the bread before I saw I was suppose to wait one or two days. Heck no!!! I removed it from oven, immediately took out of the pan and sliced a huge slice, slathered butter all over that bread and ate. Then I went back and got another slice while hot and ate it.Now I will say after starting recipe I realized I was short a banana (only had 2) so I smashed up blackberries (which added another 1/4 cup) and finished up the measuring cup with 1/4 cup applesauce. It worked!Thank you for the recipe. I have no doubt the all banana would be delish!
I would always search for and test loads of healthy banana breads, but they were always too dry, not sweet enough or even too sweet. This banana bread recipe is now my staple. Today I decided to change it up a little and use blueberries in the batter, and use blueberry Greek yoghurt. I always sprinkle loads of chocolate chips on top. Thx for the great recipe
We really enjoyed the banana bread and our non plant-based friends asked for the recipe. The only thing I added was one teaspoon of banana extract.I appreciate you sharing your recipes. I have made several banana breads before and this recipe is one of the best tasting. 2ff7e9595c
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