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; total fat 6.6g 10% DV; saturated fat 3.3g; cholesterol 50mg 17% DV; sodium 274mg 11% DV; potassium 151mg 4% DV; carbohydrates 41.5g 13% DV; fiber 3.5g 14% DV; sugar 20g; protein 4.3g 9% DV; exchange other carbs 3; vitamin a iu 222IU; vitamin c 5mg; folate 12mcg; calcium 78mg; iron 1mg; magnesium 12mg; thiaminmg; added sugar 15g.

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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