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Banana Bread I

 

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 to reflect 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 13 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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Jill - March 30, 2011 - 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.

admin - March 31, 2011 - 02:01

Hey Jill! :)

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! :) Give it a chance and it may surprise you! (Even my mom who doesnt eat GF foods enjoyed it).

[...] Banana Bread I | Confessions of a Gluten &#70&#114&#101e Mom [...]

Leah Ferguson - April 2, 2011 - 22:00

OMG looks delicious so trying this!!!!

Lexie - April 3, 2011 - 04:36

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

kate@ahealthypassion - April 6, 2011 - 02:48

Making this asap thanks!

Jess - June 1, 2011 - 23:54

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

Debi - July 27, 2011 - 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!

lisa barnes - August 7, 2011 - 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.

Danielle - October 24, 2011 - 07:53

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

Kimberly - November 7, 2011 - 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!

Dreya - March 11, 2012 - 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!

Toria in Adelaide - April 23, 2012 - 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!

SuZyShooZ - June 4, 2012 - 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.

Val - June 8, 2012 - 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 :-)

Keith Kelbaugh - June 21, 2012 - 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!

» Bella Foto Photography - September 10, 2012 - 09:24

[...] here for [...]

Alicia M - September 10, 2012 - 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!

Kathleen - September 17, 2012 - 22:43

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

sophie - September 28, 2012 - 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

Morzhell - October 27, 2012 - 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 !

Kristina - November 14, 2012 - 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!

Jessica Arney - December 2, 2012 - 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

Anne - December 9, 2012 - 15:32

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

Anne - December 10, 2012 - 20:36

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

terre - January 25, 2013 - 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.

Tracy Hall - February 12, 2013 - 08:37

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

Erika - March 5, 2013 - 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!!!!!!!!

Micah - April 20, 2013 - 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!

Anna - April 29, 2013 - 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 :)

Alannah - May 15, 2013 - 10:56

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

[...] adapted from this recipe [...]

Christina - June 10, 2013 - 01:02

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

Adriana - July 25, 2013 - 17:49

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

Emily - September 20, 2013 - 01:20

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

Lala - September 26, 2013 - 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

Emily - September 29, 2013 - 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!!

Sammy - November 7, 2013 - 09:57

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

Stephanie - December 4, 2013 - 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.

Elle - February 6, 2014 - 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?

[…] necessary to do some baking at the same time. I found this recipe for Gluten-Free Banana Bread on Confessions of a Gluten Free Mom it caught my eye for two reasons. 1. It looked extremely easy and 1. It was also sugar free, how […]

Brookie's Mom - February 26, 2014 - 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!

Adelen - March 6, 2014 - 20:47

Loved the banana bread.

Jackie - March 7, 2014 - 19:41

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

Stephanie - March 23, 2014 - 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?

Healthy Banana Bread Recipe - April 11, 2014 - 05:32

[…] healthy banana bread recipe that didn’t make me feel like I was compromising on taste began. Confessions of a Gluten Free Mom had the recipe I was looking for, her blog is full of great gluten free recipes and beautiful […]

H - April 29, 2014 - 18:03

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

Megan - May 3, 2014 - 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!!

H - May 16, 2014 - 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 :)

Tina - May 20, 2014 - 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.

Guila - June 23, 2014 - 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

melissa - June 25, 2014 - 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:)

[…] 39. Gluten Free Banana Bread […]

[…] Source: glutenfreeconfessions.com […]

Julie - August 24, 2014 - 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 :( oil. I think they are adequately sweet and love the healthier oil. I will be making these again! Thanks

Natasha M - September 4, 2014 - 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!!

Joan - October 15, 2014 - 19:53

could I use almond flour or coconut flour instead ??

Tracy - November 18, 2014 - 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!

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