Time to use up those overripe bananas! Turn a classic quick bread gluten-free with this easy recipe. This banana bread is mouthwatering as is, but stir in some walnuts or chocolate chips to take it to the next level. Source: EatingWell.com, December 2016

Breana Killeen


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray.

  • Whisk gluten-free flour blend, baking powder, cinnamon, baking soda and salt in a medium bowl.

  • Beat butter (or coconut oil) and sugar in a mixing bowl with an electric mixer on medium-high until well combined. Add eggs, one at a time, beating well after each addition. Add banana, buttermilk, lemon zest and vanilla; beat until combined. Add the flour mixture and beat until just combined. Fold in walnuts (or chocolate chips), if using. Scrape the batter into the prepared pan.

  • Bake until a toothpick inserted in the center comes out clean, 50 minutes to 1 hour. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition Facts

230 calories; 6.6 g total fat; 3.3 g saturated fat; 50 mg cholesterol; 274 mg sodium. 151 mg potassium; 41.5 g carbohydrates; 3.5 g fiber; 20 g sugar; 4.3 g protein; 222 IU vitamin a iu; 5 mg vitamin c; 12 mcg folate; 78 mg calcium; 1 mg iron; 12 mg magnesium; 15 g added sugar;

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Rating: 5 stars
Even the non-gluten-free eaters in my house gobble this up. At first I was dubious about the lemon- but boy was I wrong. The lemon gives a bright flavor that transcends this quick bread into tasting like a cake. I’ve made this recipe three times now and my family can’t get enough! Read More