Jump to content

  • 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

Looking For Tried And True Banana Bread Recipe

ebrbetty

Recommended Posts

ebrbetty Rising Star
ebrbetty
Posted

Hi, does anyone have a banana bread recipe they love?

no bean flours please

thank you!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


TCA Contributor
TCA
Posted

I use the Pamela's Baking Mix and make the muffins in the recipe on the side of the bag. Delish!

ebrbetty Rising Star
ebrbetty
Posted
  • Author

does that have dairy in it? I need to avoid dairy.

happygirl Collaborator
happygirl
Posted

Betty: My mom has the best banana bread recipe. She makes it in big batches for me and puts them in my freeezer :) I'll ask her for the recipe and see if it would be suitable for you.

Cheri A Contributor
Cheri A
Posted
Betty: My mom has the best banana bread recipe. She makes it in big batches for me and puts them in my freeezer :) I'll ask her for the recipe and see if it would be suitable for you.

We love the banana bread recipe from Carol Fenster. I use the 3T. water/3T. canola oil/2 tsp. baking powder or 1/2c. applesauce to sub for the eggs.

Open Original Shared Link

AmyTopolski Apprentice
AmyTopolski
Posted

This is the recipe we use. My girls and non-Celiac husband love it! If you want to use egg, the original recipe calls for 2. Just omit the flax meal, and Ener-G. Also, you can substitute a dairy free margarine for the Crisco. That's just what we use. Hope you enjoy!

Amy

Banana Muffins

1

2Boys4Me Enthusiast
2Boys4Me
Posted

I have a good recipe that has 2 tbsp milk. I suppose you could substitute that small amount. (Couldn't you?)

I don't know if I should post it, it's from a cookbook, so I'll pm you.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Cam's Mom Contributor
Cam's Mom
Posted

I think this has been modified enough to be called mine! It is soooo good we make it every week and often bake it in muffin tins for a really yummy breakfast treat. Here it is:

1/2c brown rice flour

1/2c white rice flour

1/2c tapioca flour

1/4c potato starch flour

2/3c sugar

2t baking powder

2t baking soda

1t xanthum gum

1/4t salt

1/3c shortening

2 tablespoons almond milk

2 eggs

1c mashed bananas (about 2 or 3 banans)

1/2c chocolate chips

mix dry ingredients together then cut in the shortening. add the liquid ingredients to the dry alternating between the almond milk/egg mix and the banana. Beat batter for several minutes on medium speed. Add choc. chips. Pour into greased loaf pan or lined muffin tins. Bake at 375F for 50-60 minutes for a loaf or for about 20 minutes for muffins. Enjoy!!

2Boys4Me Enthusiast
2Boys4Me
Posted
:lol: That was mine, but I used reg. milk and mini loaf pans. I didn't change it at all, so pm'd Ebrbetty with it.
ebrbetty Rising Star
ebrbetty
Posted
  • Author

thanks to everyone, i can use milk, i buy lactaid.

happy girl, what a nice mom you have, if its not too much trouble that would be great!

AmyTopolski Apprentice
AmyTopolski
Posted
thanks to everyone, i can use milk, i buy lactaid.

happy girl, what a nice mom you have, if its not too much trouble that would be great!

Hi,

just wanted to let you know that my original recipe is with lactaid and Fleischmann's unsalted margarine which is lactose free.

Amy

tarnalberry Community Regular
tarnalberry
Posted

I use the regular betty crocker recipe, subbing apple sauce for most of the butter, almond milk for the milk, and a combination of sweet rice flour, sorgum, quinoa or amaranth, and possibly montina.

ebrbetty Rising Star
ebrbetty
Posted
  • Author
I use the regular betty crocker recipe, subbing apple sauce for most of the butter, almond milk for the milk, and a combination of sweet rice flour, sorgum, quinoa or amaranth, and possibly montina.

why didn't i think of that? need to dig out my old cookbook..i use applesause instead of butter and oil in just about everything...the flours i have are white and brown rice, potato flower and potato starch flour...will those work in some way?

tarnalberry Community Regular
tarnalberry
Posted
why didn't i think of that? need to dig out my old cookbook..i use applesause instead of butter and oil in just about everything...the flours i have are white and brown rice, potato flower and potato starch flour...will those work in some way?

I vaguely recall that's there's one of those potato flours you might not want to use - or be careful of the ratio - but I don't use potato for baking, so I'm not particularly helpful there.

ebrbetty Rising Star
ebrbetty
Posted
  • Author
I vaguely recall that's there's one of those potato flours you might not want to use - or be careful of the ratio - but I don't use potato for baking, so I'm not particularly helpful there.

okay, thanks!

BFreeman Explorer
BFreeman
Posted
We love the banana bread recipe from Carol Fenster. I use the 3T. water/3T. canola oil/2 tsp. baking powder or 1/2c. applesauce to sub for the eggs.

Open Original Shared Link

I made the Carol Fenster recipe this morning as is with no substitutions and it is very, very good.

BF

StrongerToday Enthusiast
StrongerToday
Posted

I forget who posted it, but the banana peanut butter muffins w/ chocolate chips are so darn YUMMY!! Esp. when warm out of the oven (or microwave)... mmm.. drooling, will have to make some soon. :lol:

Kenster61 Enthusiast
Kenster61
Posted

:rolleyes: Ebrbetty

Without realizing this thread had started I just posted a recipe I got from a friend and last night I put crushed almonds in the recipe. I can't get enough of them .

Check out

Open Original Shared Link

Enjoy

KenRitter

Jo Ann Apprentice
Jo Ann
Posted

Ev in Michigan, Where can I find the Banana Peanut Butter Muffin recipe? Jo Ann

BostonCeliac Apprentice
BostonCeliac
Posted

Hey AmyTopolski...

I just made your banana muffins last night & they came out great! I had used eggs & milk, and I placed chopped walnuts on top, delicious! Thanks for sharing the recipe!

Also, I had used my "Tom Sawyer's" gluten-free flour for the first time, so I think it's good - anyone else use it? I got a HUGE bag for xmas this year...

Thanks again!

GFBetsy Rookie
GFBetsy
Posted

Speaking of banana bread, I think I'm going to have to make some banana bread this morning . . . it's B day at preschool!

AmyTopolski Apprentice
AmyTopolski
Posted

I'm soooo glad you enjoyed it. Feel free to share the recipe with outhers!

Amy

dionnek Enthusiast
dionnek
Posted

I too would love this banana peanutbutter muffin recipe - can you post it?

StrongerToday Enthusiast
StrongerToday
Posted
I too would love this banana peanutbutter muffin recipe - can you post it?

Got my mouth watering, I'll have to make some this weekend!!

Open Original Shared Link

happygirl Collaborator
happygirl
Posted

Betty:

Sorry it took me so long to get this to you. It is adapted from my mom's "normal" banana bread recipe (everything in our house is pretty much "adapted")

Banana Bread

2 tsp vanilla

3/4 c sugar

1 1/2 mashed bananas (very ripe, 3-4 bananas)

3/4 c veg. oil

2 eggs, beaten with a fork

2 c "flour" of choice

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1/2 tsp xanthan gum *can vary thsi depending on results

1/2 c chopped nuts----optional

In a large bowl, mix eggs, banans, oil, vanilla, and sugar. Stir in dry ingredients. Grease mini loaf pans and fill 2/3. Makes 2-3. (Actually, its probably about 3 and one muffin).

Bake 35-40 min.

Cool in pan only a few minutes. Remove from pan and cool completely before slicing.

Note: Bananas can be mashed and mesaured into ziplock bags and frozen. Or, freeze whole in peel and thaw in microwave.

Hope you enjoy!

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Scott Adams
      - Scott Adams replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      IBS-D vs Celiac

      What you’re describing really does not read like typical IBS-D. The dramatic, rapid normalization of stool frequency and form after removing wheat, along with improved tolerance of legumes and plant foods, is a classic pattern seen in gluten-driven disease rather than functional IBS. IBS usually worsens with fiber and beans, not improves. The fact that y...
    2. Scott Adams
      - Scott Adams replied to Amy Barnett's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Question

      Here are some results from a search: Top Liquid Multivitamin Picks for Celiac Needs MaryRuth's Liquid Morning Multivitamin Essentials+ – Excellent daily choice with a broad vitamin/mineral profile, easy to absorb, gluten-free, vegan, and great overall value. MaryRuth's Liquid Morning Multivitamin – Classic, well-reviewed gluten-free liquid mul...
    3. Scott Adams
      - Scott Adams commented on Scott Adams's article in Multiple Sclerosis and Celiac Disease
      2

      Gluten-Free Diet Linked to Reduced Inflammation and Improved Outcomes in Multiple Sclerosis (+Video)

      Better to know late than never, and it is too bad they did not test you for it earlier!
    4. Scott Adams
      0

      Koikoi Trading Inc., Issues Allergy Alert on Undeclared Wheat and Sesame in FU ZHOU FISH BALL

    5. catnapt
      - catnapt replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      8

      how much gluten do I need to eat before blood tests?

      oh that's interesting... it's hard to say for sure but it has *seemed* like oats might be causing me some vague issues in the past few months. It's odd that I never really connect specific symptoms to foods, it's more of an all over feeling of unwellness after eating them. If it happens a few times after eating the same foods- I cut back...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,321
    • Most Online (within 30 mins)
      7,748
    James Minton
    Newest Member
    James Minton
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • Scott Adams
      IBS-D vs Celiac

      By Scott Adams · Posted

      What you’re describing really does not read like typical IBS-D. The dramatic, rapid normalization of stool frequency and form after removing wheat, along with improved tolerance of legumes and plant foods, is a classic pattern seen in gluten-driven disease rather than functional IBS. IBS usually worsens with fiber and beans, not improves. The fact that you carry HLA-DQ2.2 means celiac disease is absolutely possible, even if it’s less common than DQ2.5, and many people with DQ2.2 present later and are under-diagnosed. Your hesitation to reintroduce gluten is completely understandable — quality of life matters — and many people in your position choose to remain strictly gluten-free and treat it as medically necessary even without formal biopsy confirmation. If and when you’re ready, a physician can help you weigh options like limited gluten challenge, serology history, or documentation as “probable celiac.” What’s clear is that this wasn’t just random IBS — you identified the trigger, and your body has been very consistent in its response.
    • Scott Adams
      Question

      By Scott Adams · Posted

      Here are some results from a search: Top Liquid Multivitamin Picks for Celiac Needs MaryRuth's Liquid Morning Multivitamin Essentials+ – Excellent daily choice with a broad vitamin/mineral profile, easy to absorb, gluten-free, vegan, and great overall value. MaryRuth's Liquid Morning Multivitamin – Classic, well-reviewed gluten-free liquid multivitamin with essential nutrients in a readily absorbable form. MaryRuth's Morning Multivitamin w/ Hair Growth – Adds beauty-supporting ingredients (biotin, B vitamins), also gluten-free and easy to take. New Chapter Liquid Multivitamin and New Chapter Liquid Multivitamin Orange Mango – Fermented liquid form with extra nutrients and good tolerability if you prefer a whole-food-based formula. Nature's Plus Source Of Life Gold Liquid – Premium option with a broad spectrum of vitamins and plant-based nutrients. Floradix Epresat Adult Liquid Multivitamin – Highly rated gluten-free German-made liquid, good choice if taste and natural ingredients matter. NOW Foods Liquid Multi Tropical Orange – Budget-friendly liquid multivitamin with solid nutrient coverage.
    • catnapt
      how much gluten do I need to eat before blood tests?

      By catnapt · Posted

      oh that's interesting... it's hard to say for sure but it has *seemed* like oats might be causing me some vague issues in the past few months. It's odd that I never really connect specific symptoms to foods, it's more of an all over feeling of unwellness after  eating them.  If it happens a few times after eating the same foods- I cut back or avoid them. for this reason I avoid dairy and eggs.  So far this has worked well for me.  oh, I have some of Bob's Red Mill Mighty Tasty Hot cereal and I love it! it's hard to find but I will be looking for more.  for the next few weeks I'm going to be concentrating on whole fresh fruits and veggies and beans and nuts and seeds. I'll have to find out if grains are truly necessary in our diet. I buy brown rice pasta but only eat that maybe once a month at most. Never liked quinoa. And all the other exotic sounding grains seem to be time consuming to prepare. Something to look at later. I love beans and to me they provide the heft and calories that make me feel full for a lot longer than a big bowl of broccoli or other veggies. I can't even tolerate the plant milks right now.  I have reached out to the endo for guidance regarding calcium intake - she wants me to consume 1000mgs from food daily and I'm not able to get to more than 600mgs right now.  not supposed to use a supplement until after my next round of testing for hyperparathyroidism.   thanks again- you seem to know quite a bit about celiac.  
    • trents
      IBS-D vs Celiac

      By trents · Posted

      Welcome to the celiac.com community, @SilkieFairy! You could also have NCGS (Non Celiac Gluten Sensitivity) as opposed to celiac disease. They share many of the same symptoms, especially the GI ones. There is no test for NCGS. Celiac disease must first be ruled out.
    • trents
      how much gluten do I need to eat before blood tests?

      By trents · Posted

      Under the circumstances, your decision to have the testing done on day 14 sounds very reasonable. But I think by now you know for certain that you either have celiac disease or NCGS and either way you absolutely need to eliminate gluten from your diet. I don't think you have to have an official diagnosis of celiac disease to leverage gluten free service in hospitals or institutional care and I'm guessing your physician would be willing to grant you a diagnosis of gluten sensitivity (NCGS) even if your celiac testing comes up negative. Also, you need to be aware that oats (even gluten free oats) is a common cross reactor in the celiac community. Oat protein (avenin) is similar to gluten. You might want to look at some other gluten free hot  breakfast cereal alternatives.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.