Eleanor's Banana Bread (Gluten-Free)

Welcome to Celiac.com!

You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.
Celiac.com Sponsor (A1):

Celiac.com Sponsor (A1-M):
Get Celiac.com Updates:

Support Our Content

eNewsletter

Donate
Record is Archived
This article is now archived and is closed to further replies.
By Scott Adams

July 26, 1996
By Scott Adams • July 26, 1996

Eleanor's Banana Bread (Gluten-Free)

Followers 0
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

Celiac.com Sponsor (A12):
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.
banana

bread

free

gluten

gluten-free
Share
https://www.celiac.com/celiac-disease/eleanor039s-banana-bread-gluten-free-r445/
Followers 0
Go to articles
User Feedback
- 1 Comment
Recommended Comments

Guest Eowyn

Posted September 20, 2012

Share this comment

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!

Link to comment

Share on other sites

This is now closed for further comments
Get Celiac.com Updates:

Support Celiac.com:

Join eNewsletter

Donate
About Me
Scott Adams was diagnosed with celiac disease in 1994. Faced with a critical lack of resources, he dedicated himself to becoming an expert on the condition to achieve his own recovery.

In 1995, he founded Celiac.com with a clear mission: to ensure no one would have to navigate celiac disease alone. The site has since grown into one of the oldest and most trusted patient-focused resources for celiac disease and the gluten-free lifestyle.

His work to advance awareness and support includes:

Founding Celiac.com in 1995.

Founding in 2002, and publishing the Journal of Gluten Sensitivity.

Co-authoring with Dr. Ron Hoggan the book Cereal Killers.

Founding The Gluten-Free Mall in 1998, which he later sold in 2014.

Today, Celiac.com remains his primary focus. To ensure unbiased information, the site does not sell products and is 100% advertiser supported.
Celiac.com Sponsor (A17):

Celiac.com Sponsor (A17):

Celiac.com Sponsors (A17-M):
Related Articles
Banana Bread (Gluten-Free)
This recipe comes to us from Ellen Gold.
1 cup brown rice flour
1 cup white rice flour
¼ cup each potato starch flour & tapioca flour
1 tsp. xanthan gum
1 tablespoon gluten-free baking powder
½ tsp. salt
tablespoon egg replacer (dry ingredients mixed)
½ cup butter, (or canola oil)
2/3 cups honey or brown sugar -or- ½ cup fructose
cream oil & sugar
1-½ cups thoroughly mashed overripe bananas
Mix bananas with oil/sugar. Oil one standard or two small loaf pans, (or six mini-loafs). Dump dry ingredients into wet ingredients, and stir until all is moist. Immediately put the batter in the pans and bake at 350F (however that translates in centigrade) for 40 minutes to an hour depending on loaf size. Cool on rack.
...

Read Full Article...

0 comments

10,803 views
Quinoa Blend Bread and Pizza Crust (Gluten-Free)
This recipe comes to us from A.J. McEvoy.
Yeast Mix:
¼ cup warm water
1 ½ teaspoon sugar
2-teaspoons Red Star yeast (or your favorite gluten-free brand) Dry Mixture:
1 cup tapioca starch
½ cup quinoa flour (or you can try amaranth flour in its place)
½ cup sweet rice flour
½ cup potato starch
1/3 cup powdered dry milk
¼ cup soy flour
3 tablespoons sugar (I prefer C&H Ultra-Fine Bakers Sugar; it mixes best)
2 teaspoons xanthan Gum Wet Mixture:
2 large eggs, well beaten
2 tablespoons olive oil
1 cup warm water
¾ teaspoon apple cider or wine vinegar Start yeast mix, and leave it in a warm (not HOT) place so it can grow while you mix the other ingredients. By the time the other ingredients are combined, the y...

Read Full Article...

0 comments

24,903 views
Flat Bread (Gluten-Free)
This recipe comes to us from Ayesha Iqbal.
Use in equal measures:
-Chick pea flour (also known as gram flour and basin in Indian shops)
-Pounded yam flour

Mix the two flours together (50:50) with some water and a little oil to produce dough. Leave the dough in the refrigerator to rest (1 hour).
Make small balls and shape into flat bread and cook in a flat pan / griddle/ frying pan. It can be cooked with or without oil. The dough can stay in the fridge for a few days. The flat bread can be frozen and reheated in the toaster.

Read Full Article...

2 comments

27,296 views
Holiday Pumpkin Bread (Gluten-Free)
During the holidays I find myself missing certain holiday foods terribly. The one that really gets me is pumpkin pie. No matter what anyone says, it’s just not possible to make a gluten-dairy-sugar-free pumpkin pie and call it a pie...
So, this holiday, in the quest for something pumpkin-y I came up with a simple recipe for pumpkin bread that I can eat with abandon, that tastes great, and that doesn’t contain any gluten, dairy, or table sugar (sucrose).
Ingredients
1 package (8 oz.) Fearn Brown Rice Baking Mix. The box contains 2 packages of mix – 8oz each. 1 - 15 oz. can pumpkin ½ to 1 tsp. cinnamon ½ to 1 tsp. pumpkin pie spice 2 eggs ½ cup olive oil ½ cup unsweetened applesauce
Directions
Pre...

Read Full Article...

6 comments

34,121 views
Recent Activity
1. 6 hours ago - Scott Adams replied to AnnK73's topic in Gluten-Free Foods, Products, Shopping & Medications
  34
  
  Celiac getting dentures
  
  Your experience is both shocking and critically important for the community to hear, underscoring the terrifying reality that cross-contamination can extend into the most unexpected and invasive medical devices. It is absolutely devastating that you had to endure six months of sickness and ultimately sustain permanent vision loss because a doctor dismissed...
2. 7 hours ago - Scott Adams replied to Aretaeus Cappadocia's topic in Gluten-Free Restaurants
  1
  
  Dedicated gluten-free Restaurants in East Bay (near San Francisco):
  
  Those are driving distance from me--I will try to check them out, thanks for sharing!
3. 7 hours ago - Scott Adams replied to Jmartes71's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
  1
  
  Fighting for a name
  
  I am so sorry you're going through this bad experience--it's difficult when your own lived reality of cause and effect is dismissed by the very professionals meant to help you. You are absolutely right—your violent physical reactions are not "what you think," but undeniable data points, and it's a form of medical gaslighting to be told otherwise, especially w...
4. 14 hours ago - NanCel replied to AnnK73's topic in Gluten-Free Foods, Products, Shopping & Medications
  34
  
  Celiac getting dentures
  
  Hello, no I had to have them re done and then used a liner over the top. Many dentists are not aware of the celiac effects. Best of luck. There is other material, yet, very expensive.
5. Sunday at 04:34 PM - sleuth replied to fatjacksonthecat's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
  22
  Nicotine Gum For Gluten Symptoms.. Am I Crazy?
  
  He is not just a psychiatrist. He is also a neuroscientist. And yes, I have already read those studies. I agree with benfotiamine. This is short term while glutened/inflammation occurs. As I had already mentioned, these symptoms no longer exist when this phase passes. And yes, I know that celiac is a disease of malnutrition. We are working with...
  
  1