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Gluten-free Banana Bread

In this ongoing blog series, Christine, a budget-minded first-time Mom and Team Member, explores ways to create healthy, organic foods that appeal to both toddler and husband. See other posts on making homemade popsicles, vegetable soup out of a pea base, a carrot ginger soup from locally grown carrots, finger foods, zucchini pesto, berry cobbler and a green smoothie. She even hides vegetables in her pancakes. The smell of banana bread baking in the oven is AMAZING! But this afternoon, as the banana bread baked, I was a little bit nervous. This was a very special batch. It was my first attempt at a gluten-free bread and I was anxious to taste the results. I have recently been introduced to a community of mothers who feed their children gluten-free foods. I thought it would be fun to bring a gluten-free recipe home to my family. My mission: to create a healthy gluten-free dessert and answer the question, “Can desserts be delicious without the gluten?” Here’s what I did.

Wet Ingredients

3 ripe bananas

1 egg and 2 egg whites

1/2 cup applesauce

1/3 cup olive oil

1 teaspoon vanilla extract

Dry Ingredients

2 cups gluten-free baking flour

½ cup organic cane sugar

½ cup organic light brown sugar

1 teaspoon baking soda

1 teaspoon cinnamon

¼ teaspoon salt

Preheat the oven to 350°F. Peel the bananas and place them in a small bowl. I find that really ripe bananas work best for this recipe. Mash the bananas until they turn into a smooth puree, about one cup. I used a fork to mash my bananas and it worked just fine.

Crack the eggs and place them in a separate, large bowl and beat them. Add the apple sauce, olive oil and vanilla extract to the eggs and mix together. Use whatever applesauce you like. I use organic apple sauce made from apples only (no additives). Slowly mix the bananas into the other wet ingredients and mix until smooth.

In a medium-sized bowl, add the dry ingredients: gluten-free baking flour, cane sugar, brown sugar, baking soda, cinnamon and salt. Mix the dry ingredients and then add them to the wet ingredients and stir. Note that the texture of the batter will be soft. Its softer batter than you would expect, but trust me when I say that it will turn into bread when baked in the oven. At this point, you can add nuts, raisins or chocolate chips to the batter, but I left my banana bread plain.

Grease a loaf pan. I used a 9” x 4 1/2” bread pan. Pour the batter into the pan. Then, place the pan in the center of the warm oven and bake the bread for approximately 50-60 minutes. Oven times may vary, so in order to know if it’s done, stick a toothpick into the middle of the bread until it comes out clean. Once the bread has been baked, let it sit for 10 minutes to cool. Then, flip the loaf pan over and let the bread rest on a wire rack.

The bread looked very enticing! I kept walking past it and then gave in to my temptation. I just couldn’t wait for my husband and child to return home, so I sat down and ate a warm slice of banana bread, washed down with a glass of apple cider and it was pure bliss! This gluten-free banana bread is moist and flavorful. It makes a great snack or dessert and it can also be served for breakfast with some fresh fruit. My toddler loved it too. He was grinning from ear to ear when I served him the bread. And my husband was grinning, too! This recipe is easy, delicious, economical and gluten free. Not to mention, it is fantastic for this time of year! And now that Halloween is approaching, I am inspired to try some gluten-free pumpkin bread. So I guess I answered my own question. I have discovered that gluten-free desserts can be utterly fabulous and I can’t wait to try more. Do you know of any gluten-free pumpkin bread recipes or other gluten-free goodies?

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54 comments

Comments

Veronica says …

Thanks so much for this recipe ... I just made this - and it was really wonderful - I doubled the recipe - used 2 sticks of butter (instead of olive oil) - 3 eggs (instead of 1 plus 2 egg whites) - and added pecans ... and the recipe still turned out great. I used a handmixer to mash the bananas. Thanks again.

Valerie says …

Hi there i was wondering is there another ingredient i could use instead of apple sauce? Thanks Valerie

says …

@Valerie Would you be open to trying pureed pumpkin? The apple sauce serves to keep the banana bread moist and the pureed pumpkin would be a wonderful substitution for that purpose with an added bonus, more complex flavors. This substitution would be best if you're into the flavor of pumpkin, of course.

Erica says …

This recipe was amazing!!!!

Carla @ Gluten Free Recipe Box says …

Wow! This looks incredible! Great job for your first time or any time! I do have a pumpkin bread recipe. It's moist, very delicious and freezes well, too. No grittiness, either. Here's the link: http://glutenfreerecipebox.com/gluten-free-pumpkin-bread Enjoy!

Priscilla Bill says …

I make my daughter gluten free pancakes from the "Red Mill" package but I only use chocolate or vanilla soy milk to mix. Then I buy the pear and blueberry baby purees just as a sauce and she gobbles it up. I also buy the "Annies gluten free cookies" and mix a little soy milk and add craisins, little apple bits, and little bits of peaches. Then I mix the mushy stuff together and make little loaf. I put it in the fridge in a tupperware and serve as cookie crumbly treat. Maybe for the holidays a cranberry gluten free bread yummy!!! I'll try it and see what happens....

Sherry says …

What do you use for gluten-free baking flour? I used 1/2 coconut flour & 1/2 rice flour - not good. Every recipe I see says "gluten free flour" but does not specify what they use! Do tell. Please and thank you!

says …

@Sherry Many of our stores offer the Bob's Red Mill Gluten-free Flour. To learn what the best options are at your community's Whole Foods Market, I encourage you to reach out to your store directly. I've included a link below to help you identify your store's contact information. If you reach out to them, a Team Member at your store will be more than happy to discuss all of your options and let you know if that store indeed carries the Bob's Red Mill Gluten-Free Flour. http://wholefoodsmarket.com/stores/

Roseann says …

After reading this recipe I can't wait to try it. I love the fact that it is so easy and not a lot of ingredients! Just one question, what size bananas did you use? Small to medium or medium to large. I too am also in search for a gluten-free pumpkin bread. Sounds like you can substitute the three (small) bananas for 1 1/2 small cans of pumpkin puree and the same for cinnamon, use allspice. Thanks again!

Gail Ford says …

I was just wondering what to do with the bananas in the freezer,thanks for the recipe idea! I am still trying out different ways to introduce gf foods into my diet and I too, love breads and miss them especially during the cold winter months. I have several recipe books on gf baking and if need be I will refer to them or the internet for different combinations of flours to try out for baking. Bob's Mills offer a great selection but can be expensive if you intend to do alot of baking so I prefer to buy the different flours that they offer and experiment with my own combinations.Makes for some interesting results!

says …

Great idea, Joyce! I will try substituting organic pumpkin puree for applesauce. Sounds perfect on an autumn day!

Jane Poindexter says …

Sounds very good.. I will try it... I use Bette Hagman's G/F Flour Mix, which consists of Rice flour, Potato starch, tapioca flour... available at Ener-G Foods, ( Seattle, Wa.,) you could order on-line, or sometimes Whole Foods Carry this product. Some breads you can use the Four Flour Bean MIx , also. Which is Garfava Bean flour, Sorghum flour, tapioca flour, and cornstarch..... if you have a tendancy to have gas, this can cause gas in some peoples systems....

Rlayhee says …

Can you recommend an egg substitute fit this recipe? Thank you!! Sounds great ;)

says …

@Rlayhee Surprisingly, I've actually made this without eggs before and had some moderate success. It changes the texture a bit but the flavor is still good. OR you can use the Ener-G Egg Replacer. It's a vegan/no-egg option that can be found in many of our stores. The below link will take you to the Ener-G website for more information. Happy baking! http://www.ener-g.com/

Amy says …

@TXEdie Using OVERripe--but not rotten--bananas will give the banana bread a much darker color AND more banana flavor.

Gluten-Free Flour says …

Thank you for all these fantastic gluten free recipes! I will enjoy making them and sharing with friends. <a href="http://www.akfponline.com/" rel="nofollow"><b>Gluten-Free Flour</b></a>

Scherry Valentine says …

I gonna try this one! How can I get in touch with the gluten-free mom group that you spoke of? I would love to share with you my recipes for gluten free-agave sweetened-vegan-raw chocolate teddy bears &amp; fruit pies. They are lovely and amazing!

says …

@Scherry The gluten-free mom group would actually be the author of the blog, itself, Christine O'Connor. You can feel free to email the blog address and we'll be happy to pass on your contact and any recipes you'd like to share. The blog email address is: wholefoodsmarketblogs@wholefoods.com. Thanks for sharing!

Deborah Peters says …

I am so trying this!! Thank you for sharing :) About a year ago I discovered I was intolerant to gluten and bread is my weakness. It's been quite the adventure finding baked goods that are as good as the gluten ones, as well as dining out options. Can't wait to give this one a whirl, the photos and recommendation are a real sell! http://deborahapeters.com Happy Baking, Deborah Peters

St. McDuck says …

This look amazing. Not as much work, but still gluten-free, is Rudi's Organic Bakery bread (found in Whole Foods, no less). It tastes incredible and even toasts well. I recommend the 14 Grain.

TXEdie says …

The banana bread picture doesn't match the recipe. In both pictures, it appears that nuts have been added and the batter looks chocolate -- unlikely that a teaspoon of cinnamon would darken banana bread that much. Pictures speak louder than words and one can wonder why an actual picture of the bread's recipe wasn't used?

Diane says …

when you say gluten free baking flour, which kind do you mean? Rice flour or anything but wheat flour. thanks

Kat says …

Jane - are you saying that Bob's Mill Gluten Free flour was used in this recipe? if you don't use the right combination/ratio of gluten-free flours (rice, potato, tapioca, garbanzo, etc), the bread may turn out too heavy, or crumbly.

Janet says …

Thanks I'll give it a try. My husband is gluten intolerant so I'm always on the look out for good gluten free recipe. My question though is why do people want to serve gluten free products to people if they don't need too? You miss out on the opportunity to use whole grains which are a healthier alternative to the white gluten free alternatives.

Kathy Wiberg says …

I have just learned that my daughters are gluten free so i have been experimenting with recipes. I really like pamela's pancake and baking flour. You can use it in alot of recipes. I made banana bread from a recipe like the one you have up and it was very good. In the flour it has the baking powder and soda mixed with the flour. I finding that really is nice. But i am willing to try new recipes. I am looking for a really good homemade bread recipe. I need help with that. Kathy Wiberg

Sara says …

This recipe sounds WONDERFUL can't wait to try it! My daughter was recently diagnosed with Celiac's Disease and we have always been big on baking. It's been a tough adjustment but we're getting there. Can you share more info on the gluten-free mom's group? I'm looking for GF dinner recipes. Here's a great GF all purpose flour mix... 2 cups Brown rice flour 2/3 cup Potato Starch 1/3 cup Tapioca Flour I mix it together, put in plastic container and put it in the fridge. Got it from great book... Gluten-Free Baking Classics.

Barbara Lizotte says …

Please give more information about the baking flour used. I have seen so much information about different ways &amp; different ingredients to use in flours that just listing 'gluten free baking flour' doesn't mean anything to mean. Can you be a little more specific? Thanks

says …

@Barbara Thank you for your question. The reason the post is vague about which Gluten-free flour to use is thankfully because there are many options. Many Whole Foods Markets carry the Bob's Red Mill Gluten-Free Flour as well as the King Arthur Gluten-Free Flour. If a flour is Gluten-free, more often than not, that will be advertised on the packaging. However, if you'd like to discuss your options for Gluten-free Flour at your community Whole Foods Market, I encourage you to reach out to them directly. A Team Member there will be happy to share all the options with you. The link below will help identify the contact information for your store. Happy baking! http://wholefoodsmarket.com/stores/

says …

Hello all! I am happy to learn that people are trying this recipe. I wanted to address a few of the comments. For starters, the pictures in the blog are the pictures of the actual bread that I baked. I left my bananas a bit chunky when I pressed them, so what you see in the photo is bananas and not nuts. And the cinnamon gave the bread its nice dark brown color. As for gluten-free flour, I used Bob's Red Mill flour in my recipe. And the Moms that I spoke of are close friends and we do not have a website or blog. Thanks everyone! Happy baking!

Joyce Harvey says …

This is very good! I used pumpkin instead of apple sauce. My husband and my kids loved it!!!! I will be watching for more gluten free recipes. Thank you.

Jodi gordon says …

Nobody talks about Xanthum Gun in any of these recipies. I thought you really needed it for the Gluten free flour to cook and rise well.

Carley says …

I just tried this and it was GREAT. I used the namaste baking flour mix. and I actually added chocolate chips. IT came out GREAT. If I could upload a pic here for you i would. I didnt use the loaf pan since normally i dont like the texture of GF food if its not in smaller sizes so i used a silicone bundt pan and mmm it was perfect.

Kristen says …

Thank you for this recipe! My mother and I are both gluten intolerant and I have 2 friends that have Celiac - I'm very excited to share this with them! Now I just need to go to the store for some bananas ;)

Wendy says …

My daughter and I made this as an after school project today. It was easy and delicious! It's just us, so I cut it in half and brought the other half to my neighbor!

Katelyn says …

I made this yesterday and there is only one small piece left! No one in my family needs food to be gluten free, but I liked that the recipe used apple sauce and olive oil instead of a stick of butter. As someone who has not had great success with baking in the past, I was very excited that this bread turned out SO well! The texture was just right and it was so flavorful, especially with chocolate chips (even if they sank to the bottom). I used Bob's Red Mill gluten free flour, so I'll give it a vote of confidence. I also used a light flavored olive oil since that's what I have. And I guess my third "note" is that I live in Colorado and I didn't make any adjustments for the altitude.

Priscilla Bill says …

I forgot to mention LENTILS!! iT gives it a great flavor!!! So Brown rice, broccoli, carrots, cauliflower, lentils and chicken ( add sea salt and margarine) and boil to a soup consistency (for babies or toddlers). Enjoy!

donna britton says …

hello, acouple of weeks ago we were in ca. my daughter has to only eat gluten free foods. gf food were easy to find in calif. we came back to oklahoma and i can't hardly find any gf foods. the one thing i really want to find is the gf bread. can you tell me where i can go to buy gf bread in this area zip code 74804

says …

@Donna There should be GF bread available at your community Whole Foods Market. Also, we have a recipe index for GF dishes. I've copied the link below. http://www.wholefoodsmarket.com/recipes/search-results.php?specialDietTypeId=1

Priscilla Bill says …

Love your blog!!!! I have been trying so hard to make gluten &amp; dairy free recipes for 19 month old and it is limited. I came up with a lunch dinner recipe maybe you might like or see if it works for others. PS i tried your green juice and we love it! Thank you. Ok so I put a pot of water about 6 cups to boil. 1 1/2 Brown rice, 1 1/2 cups of mixed veggies (usually broccoli,cauliflower and carrots), 1 cup of sliced into tiny cubes of chicken breast 1 tsp of sea salt and margarine Add all ingredients and boil. ( I put in 7 cups of water because brown rice takes a long time to get tender)en all the water is evaporated I mix and then serve. It's goes for a couple days of food so I place the rest in tupperware. Enjoy! or write your comment

Rhonda says …

I made this today and it was delicious!! Will be making it again and again. Thanks!!

Dan Lusk says …

My son has gluten issues and we have had to change the way we prepare foods. We are also incorporating a gluten free nutrition plan into our fitness business. This looks like a great recipe that we are going to try!! Thank you for posting it! Have a great day!

RachaelRayRay says …

LandOlakes has an excellent whole grain gluten free all purpose flour recipe. I LOVE it!! I am a GF mom of two boys ages 2 and 4. I hope this helps. You can buy the flours then mix up your own, which is way way cheaper!

Maggie says …

Yum! Just made this bread with the Bob's GF mix and half the sugar (just the light brown sugar), and it is delicious!

ashley says …

Hey everyone, I was recently diagnosed as gluten intolerant and want to start baking again. I would like to make my own mixes for breads and cookies ect, does anyone have any ideas. Everything is so expensive and I'm just a college kid. I've tried a few pre-packaged mixes in my bread maker and am really discouraged. I don't know any people that are gluten intolerant so any help would be AMAZING!

Kay says …

Can you use Agave or Stevia instead of the two sugars above? I would love to try this but am worried about the sugar content

Nikki - Community Moderator says …

@KAY - I was able to get in touch with Christine for her opinion on replacing the sugars. She thought it would be better to substitute with the Stevia option as the consistency would mimic that of the other sugars in the recipe as opposed to the liquid agave. Let us know how it turns out!

Carla Facinelli says …

My son and I made the Gluten-free Banana Bread for the first time last night. Not only was it GOOD, it was FUN! I had never made bread of any sort before and although it took a lot of ingredients, I found that even my Husband and I LOVED it! It is nice to find something that the whole family can eat, so the GLUTEN FREE Child doesn't always feel left out and alone in regards to food choices. I will be using this site again and I think we will try to make our own WHITE BREAD this time. Now I am not SCARED, I am HAPPY and EXCITED! THANK YOU! Seeing my son enjoy EVERY BITE of his Banana Bread was a real TREAT for us! :-)

Carla says …

WE LOVED THE BAKING, MAKING & TASTING OF THE BANANA BREAD! THANKS SO MUCH FOR THE RECIPE!!! I just joined this site and was wondering how I CAN SAVE YOUR RECIPE???

Nikki - Community Moderator says …

@CARLA - Since this is a recipe within a blog post and not listed in our recipe directory, you can save the URL for fast access to the post. If you search through our recipes, you can create an account and easily save recipes to your recipe box in the top right of the recipe page!

Dana says …

Yum. We are going through bananas at a huge rate as I make a similar recipe, but use almond flour instead of GF flour. I like coconut oil instead of olive oil, for the flavor and date sugar instead of brown/white. My one tip is to have bananas at room temp. This makes them easier to whiz up in the processor and starts the batter on the right foot. Good luck!

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