Banana Bread I

March 30, 2011

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Banana Bread has always been one of my absolute favorite things! It is also really easy to put together and smells wonderful. I will probably be posting a couple different versions of banana bread since there are many combinations that work with flours and sugars etc.

This particular recipe was found online from the skinny twinkie site. I had a TON of bananas going ripe and needed to use them, so I looked through a ton of recipes to determine which was the best. I found this one and what really set it apart was that it has no sugar additives…only bananas and honey! Not only is it Gluten Free, its also Dairy Free. Hooray! Keep in mind that because this recipe is lower in sugar its not quite as sweet as your typical banana bread. Also, the original seemed to be lacking a bit with salt (only 1/4 teaspoon didnt taste salty enough to me.) I just recently updated this toย reflectย my salt revision. I use coconut oil in this instead of butter. If I used salted butter I probably wouldn’t need to increase the salt amount.

Here is the recipe:

Banana Bread (no sugar additives):

5.0 from 16 reviews
Banana Bread I
Bread, Baked Goods
 
No Sugar Additives, Gluten Free
Ingredients
  • 2½ cups Brown Rice Flour
  • ½ teaspoon Baking Soda
  • ½ teaspoon Sea Salt
  • 1½ teaspoon Baking Powder
  • ½ teaspoon Cinnamon
  • ¼ teaspoon ground Nutmeg
  • ½ cup chopped walnuts
  • 2 Eggs, beaten
  • 6 ripe Bananas, mashed
  • ⅓ cup Raw Honey
  • 1 teaspoon Vanilla Extract
  • ½ cup melted Coconut Oil
Instructions
  1. Preheat oven to 350 degrees and spray bread pan with coconut oil spray.
  2. Mix rice flour, baking soda, sea salt, baking powder, cinnamon, nutmeg and chopped pecans together.
  3. In separate bowl, mix the eggs, mashed bananas, honey, vanilla, and melted coconut oil.
  4. Add banana mixture to dry mix.
  5. Pour batter into your bread pan.
  6. Bake for 50 minutes, or until a toothpick comes out clean.
Notes
Depending on the size of your bread pan, you may have 2 bread loaves or 1 loaf with enough batter to make some muffins! **I noticed that after cooking this for an hour, it STILL wasnt done yet. We ended up cooking it for about 75-85 minutes. Just make sure to test it with a knife and if it comes out clean its finished. Everyone's ovens are different, so you will have to just see what works for you! I was able to fit all into one pan as well. Another thing I noticed was that it had a slight after taste, and I thought it was because I used an all brown rice flour mixture. However when my mom ate (several pieces) she said she didnt notice anything. Update: I recetnly baked these in mini loaf pans and the cook time is obviously much less than a large loaf pan. It was about 40-50 minutes (somewhere in the middle). Use a knife or toothpick to test!

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74 Comments

  • Reply Jill March 30, 2011 at 23:32

    Is it super crumbly? Where’s the xanthan gum?! Looks yummy thou. Is it grainy? It just doesn’t seem like there is enuf liquid in there to keep it from having a grainy texture.

  • Reply admin March 31, 2011 at 02:01

    Hey Jill! ๐Ÿ™‚

    To answer your question it actually is very very moist. After the 3rd day it started to dry out and get a little crumbly but it could have been because I let it sit out over night. And no, definitely not grainy at all. I was surprised since I didnt use the fine brown rice flour. No xanthan gum needed! ๐Ÿ™‚ Give it a chance and it may surprise you! (Even my mom who doesnt eat GF foods enjoyed it).

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  • Reply Leah Ferguson April 2, 2011 at 22:00

    OMG looks delicious so trying this!!!!

  • Reply Lexie April 3, 2011 at 04:36

    What a BEAUTIFUL loaf of banana bread! Can you wrap up some and send it my way? : ) Super photography, too!

  • Reply kate@ahealthypassion April 6, 2011 at 02:48

    Making this asap thanks!

  • Reply Jess June 1, 2011 at 23:54

    can you suggest a different flour to use if the brown rice left an after taste?

  • Reply Debi July 27, 2011 at 18:36

    do you have to use coconut oil or is vegetable oil fine? where do you find coconut oil? Also, in your recipe you list walnuts, but in directions you say pecans!! ; ) I’m guessing you can use either!

  • Reply lisa barnes August 7, 2011 at 03:32

    I tried this today and it was nice! I used 1.5 cups of millet flour and 1 cup of brown rice flour, there was still a slight aftertaste, but maybe it was the baking powder??? Next time I might use a bit less….. Great texture/moistness though.

  • Reply Danielle October 24, 2011 at 07:53

    Recipe is delicious! I used Bob’ red Mill pancake mix an it is great! I love your blog!

  • Reply Kimberly November 7, 2011 at 18:05

    This recipe is fantastic! I made it last night and was skeptical because I have a gluten free baking book that always uses a gluten free flour mix of potato starch etc. Once I saw how much it had risen and the way it sliced I was amazed! I sub’d in chocolate chunks for walnuts which is a nice treat to every slice. I can’t believe there’s no butter in it! In fact, neither can my butter and sugar loving partner! thanks!

  • Reply Dreya March 11, 2012 at 04:04

    This sounds delicious! Do you have nutrition facts for this? Would love to calculate my Weight Watchers points if I had the Fat, Carb, Protein, Fiber info. Thanks!

  • Reply Toria in Adelaide April 23, 2012 at 17:00

    I’ve just gone gluten and dairy free and, desperate for something sweet, I gave this recipe a go.
    The resulting banana bread was tasty and moist. I honestly wouldn’t have known this was GFDF if I hadn’t made it myself!

  • Reply SuZyShooZ June 4, 2012 at 03:08

    I just popped this in the oven..I took 1 cup out of the bread mixture and added it to 1/2 of good chocolate, that I melted, mixed it up, and then layered, one plain layer, then 1/4 cup of chocolate, and then did it again for two layers of each, then with a knife swirled it..I hope it tastes as good as it is looking..
    PS..this made 2 loaves.

  • Reply Val June 8, 2012 at 15:59

    I’ve been looking for banana bread recipes using brown rice flour and stumbled across your site. The pictures are beautiful and have sold it to me: it’s your recipe that I will try! Lovely looking site, thank you ๐Ÿ™‚

  • Reply Keith Kelbaugh June 21, 2012 at 04:29

    Made this receipe last evening and baked about 70 minutes and its just
    fantastic! I use glass loaf pan. After sitting out for a day, it was even better tonight! Great receipe!

  • Reply » Bella Foto Photography September 10, 2012 at 09:24

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  • Reply Alicia M September 10, 2012 at 20:08

    Looks amazing! Can’t wait to try it! Do you think this could be made with Gluten Free All Purpose flower? The kind that contains the xanthan gum? It’s all I have on-hand right now. Thanks!

  • Reply Kathleen September 17, 2012 at 22:43

    I would love to try this, but I am also egg-free. Any ideas on substitutions?

  • Reply sophie September 28, 2012 at 05:29

    if you mix about a tablespoon of flax in a small cup, with water, judging the consistency until it is like an egg white, you can use that as a substitute for an egg, learnt that from my mom

  • Reply Morzhell October 27, 2012 at 04:54

    This is amazing ! The taste and texture are great – I used canola oil instead of coconut oil and it came out perfect, many many thanks !

  • Reply Kristina November 14, 2012 at 03:15

    I made a half recipe for 12 muffins and they turned out great in 40 min. Subbed raisins for nuts (didn’t have any). They’re a little dense but one of the better GF recipes I’ve tried. I’ll be making this again!

  • Reply Jessica Arney December 2, 2012 at 23:50

    This looks delicious! My son is very picky with the bread I have made, so I’m really excited to make this! But I have a question.. How would I make this for the bread machine? What setting? Etc? Thanks

  • Reply Anne December 9, 2012 at 15:32

    What about substituting white rice flour or half white and half brown?

  • Reply Anne December 10, 2012 at 20:36

    Did u try the white rice flour or half and half? I’m going to make one for my granddaughter.

  • Reply terre January 25, 2013 at 00:33

    my dad’s wife just linked me to this recipe this morning. i happened to have thought to myself earlier in the morning that i needed to make something out of my aging bananas. so as i write, this recipe is in my oven!! can’t wait to taste it. having to live GF is sometimes such a bummer — i feel like i miss out on so much good stuff. but seeing that you address all kinds of those yummy things here, i will be certainly be checking in.

  • Reply Tracy Hall February 12, 2013 at 08:37

    I need to make this eggs free, can you PLEASE tell my what would be best to use?

  • Reply Erika March 5, 2013 at 08:40

    These just came out the oven. Followed the recipe exactly , but added one cup of blueberries and made them into muffins as advised. DEEEEELICIOUS!!!!!!!!

  • Reply Micah April 20, 2013 at 03:33

    This was the best banana bread I’ve ever made. Only change I made was I used spiced, creamed honey and it turned out amazing! Thanks for the recipe!

  • Reply Anna April 29, 2013 at 01:26

    I love this recipe!!! I am making it this weekend. Check out my blog…I love using brown rice flour in my breads.

    Thanks for sharing this banana bread recipe ๐Ÿ™‚

  • Reply Alannah May 15, 2013 at 10:56

    Yum! Defiantly going to make this! How many calories are in each slice?

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  • Reply Christina June 10, 2013 at 01:02

    I made this banana bread and added chocolate chips… turned out amazing!!! The chocolate chips add that extra sweetness you need ๐Ÿ™‚ Thank you so much!!

  • Reply Adriana July 25, 2013 at 17:49

    Best banana bread I have ever had!!!!!

  • Reply Emily September 20, 2013 at 01:20

    Do you know about how many cups of banana you use? Are the 6 bananas medium sized?

  • Reply Lala September 26, 2013 at 20:00

    I made these last night!! I LOVED THEM!!! It has been really hard to find a great coconut oil banana bread recipe. They rose perfectly as well!!! I added some poppyseeds too just for fun, they are crazy moist. No one can believe they are GF! Thanks again!!! x

  • Reply Emily September 29, 2013 at 21:26

    Wow! I pinned this recipe awhile back, and finally baked it today. I’ve done a lot of gluten- and dairy-free baking, trying different approaches and ingredients. THIS is the BEST bread recipe I’ve made. The bread turned out so moist, and I did not detect any aftertaste whatsoever. I did use Authentic Food’s superfine brown rice flour, and I have found regular b. r. flour to have an aftertaste in other recipes. I used chocolate chunks instead of nuts and found the sweetness perfect. Kids love it and can’t tell it’s GF. Thank you for sharing!!

  • Reply Sammy November 7, 2013 at 09:57

    Hey there! Does anyone know if this will work with all purpose gluten free flour instead of rice flour?

  • Reply Stephanie December 4, 2013 at 18:44

    This is by far the best GF banana bread I’ve tasted. I used Bob’s Red Mill Brown Rice flour and there was no bitter aftertaste. I also subbed the eggs with a flax “egg” and halved the recipe for 12 muffins. I didn’t add walnuts either. Even though it didn’t rise due to not using real eggs, the texture was very moist and it wasn’t grainy. It tasted even better on the 2nd day! Thanks for the recipe.

  • Reply Elle February 6, 2014 at 00:05

    A good substitute to use in place of eggs is the Ener-G Egg Replacer. For one egg, I will use 1.5 tsp of the powder with 2 Tbsp warm water (make sure it’s warm), add 1 tsp of vanilla extract with the mixture and whisk it separately as you would an egg. It works great in any baked good that requires eggs!
    But now I have a question of my own…as I am not a gf baking expert…can I use another flour like oat flour in this recipe?

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  • Reply Brookie's Mom February 26, 2014 at 07:06

    AMAZING! I can honestly say, hands down, the best banana bread I have ever made! I don’t have a bread pan, so I used a clear 8×8 pyrex pan, and the bread turned out super moist and delicious! I also substituted the walnuts for chocolate chips. Thank you for sharing this unbelievable recipe!

  • Reply Adelen March 6, 2014 at 20:47

    Loved the banana bread.

  • Reply Jackie March 7, 2014 at 19:41

    This was the best Banana bread I ever tasted!! I also added some organic shredded coconut. Thanks for the great recipe!!

  • Reply Stephanie March 23, 2014 at 00:06

    How can I make this using an all purpose GF flour? It’s what I have on hand… What would I omit? Just the rice flour?

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  • Reply H April 29, 2014 at 18:03

    how well does this freeze? can i use regular honey?

  • Reply Megan May 3, 2014 at 17:01

    This was pretty good! Moist, Good texture. I used an all purpose gf flour mix (Pamela’s artisan blend) and a little xanthem gum.
    I am new to gf baking, and I really appreciate finding a gf recipe that doesn’t load on the sugar and oil, like so many seem to!!

  • Reply H May 16, 2014 at 02:10

    This bread is so amazing. N super easy. Thank you so much for th recipe. Made it for my sis who is gf n she loved it ๐Ÿ™‚

  • Reply Tina May 20, 2014 at 04:44

    Made this tonight and it was really good. I did make some changes though. I only had 2 cups of white gf rice flour so I used flax seed for the other half cup. I also forgot to put in the coconut oil. Even with those changes it still came out moist and super yummy. Thanks for this recipe.

  • Reply Guila June 23, 2014 at 03:04

    This recipe is phenomenal. I added 4 tablespoons of cocoa powder for a little chocolate y taste. My kids gobbled up the whole thing and it seemed to dissappear very quickly

  • Reply melissa June 25, 2014 at 23:02

    This recipe is fool-proof!! I doubled the recipe. Subbed half the rice four with buckwheat and nut flour. I didn’t have enough bananas so I substituted some blueberry compote. And then I accidently dumped a good 2 cups of the wet mixture. So I added in more blueberry, oil and 1 egg and it STILL TURNED OUT GREAT!!! I think I found a new gluten free recipe site:)

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  • Reply Julie August 24, 2014 at 05:50

    I just tried this recipe, my first venture into the world of GF baking and it is excellent! I halved the recipe and made it into muffins due to a very old and temperamental oven. I did use a combination of white rice and brown rice flours, just because I had both and used pecans rather than walnuts. I’ve eaten two before they’re even cooled and my S/O who is not into a gluten free diet loves them as well! I especially like that this recipe uses a small amount of honey in lieu of a large amount of sugar and coconut oil rather than butter or Canola ๐Ÿ™ oil. I think they are adequately sweet and love the healthier oil. I will be making these again! Thanks

  • Reply Natasha M September 4, 2014 at 21:04

    This is in the oven right now! We are going for supper at a friend’s home and the adults are gluten free. Never made anything gluten free, but I do have Brown & White Rice Flour as well as Buckwheat Flour for my dog cookie business. I used 1 cup white, 1 1/2 cups brown rice flour. I also thought that 6 bananas was a lot compared to a normal recipe that usually calls for 1-2, but I just went with it not knowing if the extra banana was there for a reason or not.
    I also added 2 tbsp of cocoa powder to 1 cup mix and layered plain mixture, 4 spoons of cocoa mixture and repeated.
    Hoping it turns out well!!

  • Reply Joan October 15, 2014 at 19:53

    could I use almond flour or coconut flour instead ??

  • Reply Tracy November 18, 2014 at 23:11

    I shared your recipe with full credit on our site. One of our readers wanted to know if she could substitute whole wheat flour for the brown rice flour. I’m pretty sure it would not work but wanted to seek your opinion before I answered her comment.

    Thanks!

  • Reply Luisa Flores November 28, 2014 at 18:08

    Delicious! Just finished baking this banana bread recipe. Yielded a large loaf pan and 12 mini muffins. Added mini dark chocolate chips.:)

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  • Reply Shannan September 2, 2015 at 03:18

    Very good! I used white rice flour and it turned out great! I actually made muffins and cooked 15 minutes on 350. I will probably take them out a minute or two earlier to keep them more moist. I will try applesauce instead of eggs next time too! Highly recommend these!

  • Reply Kelika ranke October 2, 2015 at 22:34

    AWESOME recipe! Thank u!! It’s rare that a gf recipe only uses brown rice flour & with other allergies, brn rice flour is the best flour for me. I also made it vegan by using Egg replacer & it came out fab! LOVE that it has so little sweetener in it too!
    Thanks a million will be making this over and over again! ๐Ÿ™‚

  • Reply Cheri October 30, 2015 at 10:38

    This is an amazing recipe!! I’ve made it twice now and will be making it often. The only change I make is to substitute the honey with Splenda. You absolutely can’t tell that it’s gluten free or sugar free. The whole family votes this #1!!

  • Reply Annette January 6, 2016 at 03:13

    I loved this bread! It looked so nice when I pulled it out of the oven and tasted great to! I substituted Agave Nectar for the honey and raisins for the nuts! It was awesome! Thanks for this recipe that I will make for years to come!

  • Reply Abby April 2, 2016 at 18:24

    This bread was awesome! ???? It is so simple to prepare and it came out perfect. I made a loaf and 12 muffins and my family ate all of it in one day! Thank you for the recipe, I am looking forward to sending a link to my friends and sharing it????

    • Reply admin January 10, 2017 at 10:56

      You’re welcome! It’s my fav!

  • Reply Abby April 2, 2016 at 18:27

    The question marks in my post were actually smiley’s!! Just so you know! ๐Ÿ™‚
    Abby

  • Reply Brianna June 21, 2016 at 19:15

    I NEVER bake and am a little intimidated by baking at all, especially anything gluten free. I made this recipe without any alternations and it was a hit! I absolutely loved it- moist, not crumbly, no aftertaste with the brown rice flour. I substituted semi-sweet chocolate chips for walnuts as I do not like nuts! I also used smaller loaf pans and baked for 45 minutes. Thank you!

    • Reply admin January 10, 2017 at 10:55

      That is wonderful to hear! You’re very welcome!

  • Reply Hilary September 5, 2016 at 22:48

    Thank you for sharing this recipe! It turned out just perfectly on my first try! So tasty. I’m so delighted to find a solid sweet-bread recipe that doesn’t use cane sugar or xanthan. Thank you!!

    • Reply admin January 10, 2017 at 10:55

      You’re welcome! ๐Ÿ™‚

  • Reply Susan December 6, 2016 at 03:33

    Just need some clarification. ..Recipe calls for 1/2 c melted cnut oil. Or did it mean 1/2 c. Solid Cnut oil, then melted? There’s a difference in quantity of Cnut oil.
    Thanks
    Wanting to try tonight.

    • Reply admin January 10, 2017 at 10:54

      Hi Susan, thank you for asking for clarification. I meant melted coconut oil. Since it seems to be more accurate that way, I tend to measure it melted. Hope you enjoyed!

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