Gluten Free Banana Bread

Gluten Free Banana Nut Bread

This is moist and flavorful gluten free “quick” bread. No yeast and can be made Dairy free too. Just substitute the yogurt or sour cream with a dairy free one.

Banana Nut Bread

5/8 cup sugar
¼ cup gluten free organic shortening (Spectrum Naturals…good)
1 egg
¾ cup mashed bananas (about 2 medium)
¼ cup gluten free plain yogurt, sour cream or dairy free buttermilk
1 tsp. gluten free vanilla
1 ¼ cups gluten free flour blend
1 ½ tsp. baking powder
1 tsp. xanthan gum (omit if flour blend has it)
¼ tsp. salt
1/8 tsp. baking soda
½ cup chopped nuts, your choice

Preheat your oven to 350 degrees.

Make a parchment or foil sling and place in the 8×4 loaf pan or grease well. Set aside.

Use an electric hand mixer and beat the sugar and shortening together. Mix in the yogurt, vanilla and egg together. Stir in the bananas (make sure you squished then real good).

Place all the dry stuff in another bowl and whisk to combine (don’t want baking powder blobs in our bread). Stir in to the banana batter and then stir in the nuts. Pour into your pan.

Bake for 50 minutes or until a toothpick in the center comes out clean.

Let it cool for 10 to 15 minutes. Then pull on the “sling” and pop it out or turn upside down and rap hard to pop out.

Place on a wire rack to cool completely.

Makes 12 slices

Will keep fresh, tightly wrapped, for 4 days out on the counter. You can freeze it forever almost.


Just wanted to give a sneak peak of one of my new cookbooks coming out Gluten Free Yeast Free Breads available in June.

Please let me know in the comments below if you bake this up how it comes out for you and if the directions work well. It gives me a chance to change things if I need too.


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