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Gluten-free Banana Bread

September 16, 2010

My experience with gluten free muffins and quick breads has turned up many rubbery baked goods. This banana bread is my reinterpretation of the Cuisinart Convection Bread Maker Cookbook with many alterations. I love how this comes out when made in a bread maker, however it only produces one loaf. Given my schedule these days, I make multiple batches of this at once so I can get a few loaves at a time. If you let the bread fully cool, slice it, wrap it in foil, bag it and it freezes perfectly.


1/3 + 1 tbl milk – almond or cows

1/2 cup butter softened (really important or it won’t blend properly)

2 eggs

1 tsp vanilla

1 1/4 bananas (mashed in a blender or with an immersion blender until smooth)

1 tsp salt

3/4 cup turbinado sugar

1/2 cup potato starch

1/2 cup tapioca flour

1/2 cup brown rice flour

1/2 cup glutenous rice flour

3/4 tsp baking powder

1 tsp baking soda

1/2 cup finely chopped walnuts (optional)

I combine all the ingredients in order listed, into an electric mixer and mix until all the ingredients are combined. Divide into 2 buttered loaf pans. Bake at 350 for 50 min – 1 hour. I check with a toothpick after 50 min to see if the bread is done. Let the loaves sit for 10 min to cool before removing from the pan. For best results, allow the loaves to cool on wire racks before slicing. Enjoy with butter and a hot cup of tea.

2 Comments leave one →
  1. February 4, 2011 6:40 am

    Your gf banana bread looks lovely & must be so tasty too!

    Many greets from a gf foodie from Brussels, Belgium!

    • February 4, 2011 7:16 am

      Thanks for all the comments. What other types of gf recipes are you looking for? I am always happy to accommodate suggestions.

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