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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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    Scott Adams
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    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:

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