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    Scott Adams
    Scott Adams

    By Scott Adams •

    Eleanor's Banana Bread (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes from Great Gluten Free Goodies by Rebecca Reilly:

    1 cup sugar
    ½ cup butter, softened
    2 eggs
    3 ripe bananas
    pinch salt
    1 teaspoon baking soda
    2 cups gluten free mix
    ½ teaspoon xanthan gum

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     Cream the butter. Add sugar and continue creaming for several minutes Then add the eggs, one at a time. Mash the bananas with a fork, then stir into mixture. Add salt. Mix flour, soda, xanthan together. Gently stir into batter. Spoon into greased pan. Bake at 350 for 1 hour. This is great toasted with butter and cinnamon or honey on top.


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    Guest Eowyn

    This is my favourite gluten-free recipe ever. It works every time without fail, and the muffins are delicious. We use the bread flour for Maria Oostveen's bread (also found on this site) and omit the xanthan because it's already in the bread recipe. We also add a cup of chocolate chips, because... yum!

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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.

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