Gluten-Free Banana Bread

Gluten-Free Banana Bread Recipe
Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
This recipe was inspired by one from For best results, use a light-colored pan. Or, turn your dark pan into a shiny one by wrapping the outside of it with heavy-duty aluminum foil.


Makes 1 (9- x 5-inch) loaf
Total time: 2 Hours, 35 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 15 Minutes
Total: 2 Hours, 35 Minutes


1 cup boiling water
1/2 cup chopped dates
4 large eggs
2 cups mashed, very ripe bananas (about 4)
3/4 cup granulated sugar
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1 1/2 cups brown rice flour
1/2 cup sorghum flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup butter, melted
1/2 cup chopped walnuts


1. Preheat oven to 350°. Pour 1 cup boiling water over dates in a small bowl. Let stand 10 minutes. Drain and pat dry.

2. Lightly beat eggs with a whisk in a large bowl. Whisk in bananas and next 3 ingredients until blended.

3. Stir together brown rice flour and next 4 ingredients in a small bowl. Gently stir flour mixture into egg mixture, stirring just until blended. Gently stir in melted butter, walnuts, and dates. Spoon mixture into a lightly greased 9- x 5-inch loaf pan.

4. Bake at 350° for 1 hour to 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).

January 2013
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