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.

Breana Killeen
Source: EatingWell.com, December 2016


Recipe Summary

20 mins
2 hrs 30 mins


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; protein 4.3g 9% DV; carbohydrates 41.5g 13% DV; dietary fiber 3.5g 14% DV; sugars 19.7g; fat 6.6g 10% DV; saturated fat 3.3g 17% DV; cholesterol 49.9mg 17% DV; vitamin a iu 222.5IU 4% DV; vitamin c 4.6mg 8% DV; folate 12.2mcg 3% DV; calcium 78.4mg 8% DV; iron 1.3mg 7% DV; magnesium 11.8mg 4% DV; potassium 151.1mg 4% DV; sodium 274.2mg 11% DV; thiaminmg 2% DV; added sugar 15g.

Reviews (1)

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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