Banana Bread

I tried the banana bread muffin recipe by Mary Frances of the Gluten Free Cooking School years ago and loved it. Since my first try, I've made it with many variations - some on purpose, some by accident! Our latest accidental discovery: for those who prefer less sweetness, omitting the refined sugar results in a delicious and aromatic treat.

Banana Bread

yield: 2 small loaves or 24 muffins


  • 3/4 cup (150 g) coconut oil, melted
  • 5 overripe bananas (about 500 g, mashed)
  • 3 large eggs (real eggs or flax eggs)
  • 2 cups (275 g) Bob's Red Mill All Purpose Gluten Free Flour Mix
  • 3/4 cup (150 g) sugar (optional)
  • 4 tsp baking powder
  • 2 tsp salt
  • 1 Tbsp guar gum
  • 2 tsp vanilla extract


Preheat the oven to 350 F (180 C). Melt the coconut oil and set it aside to cool. Mash the bananas. Beat the eggs. Combine the dry ingredients in a large bowl and blend well. Mix the bananas, eggs, warm (not hot!) coconut oil, and vanilla together. Stir the banana mixture into the dry ingredients - the batter should not have clumps of dry flour remaining. 

Pour the batter into 2 loaf pans (or into your prepared muffin tins) and bake 40 minutes (20 - 30 minutes for muffins), until the centers are mostly firm to the touch.

Notes & Options

  • The original recipe calls for butter, which certainly is delicious, but I prefer coconut oil. Coconut and banana are fabulous together!
  • The original recipe calls for a teaspoon of xanthan gum. I use guar gum to reduce the risk of corn cross-contamination. A smaller amount of either gum will work, and it could be omitted entirely if you don't mind a slightly more crumbly end result.
  • Instead of vanilla extract, try almond extract and top your loaves or muffins with a sprinkling of sliced almonds. (Unless you have a nut allergy.)
  • Other types of flour may work well in this recipe - it is a fairly robust recipe that can handle minor changes. If you don't need to avoid gluten/wheat, you can certainly use regular all-purpose flour. If you want to use a different gluten-free flour, opt for a blend that is made to mimic all-purpose flour and pay attention to whether it already has a binding agent like guar gum or xanthan gum included in the blend.
  • Let me know about it if you do try a different flour or other recipe tweak; I'd love to hear about your experiment and how it turns out!
Copyright 2017 Amanda Hansen all rights reserved