Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

Going Bananas!


anna34

Recommended Posts

anna34 Enthusiast

Does anybody have a good banana bread recipe that you're willing to share?


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



Celiac.com Sponsor (A8-M):



sa1937 Community Regular

Does anybody have a good banana bread recipe that you're willing to share?

I always use Pamela's Baking & Pancake Mix for banana bread. Recipe here: Open Original Shared Link

irish daveyboy Community Regular

Does anybody have a good banana bread recipe that you're willing to share?

This recipe is Gluten and Dairy Free

Dry Ingredients:

100g of Rice flour

50g of Cornflour/starch

40g of Tapioca flour/starch

35g of ground almonds

2 tsp of baking powder

1.5 tsp of xanthan gum

1 tsp of ground cinnamon

1/4 tsp of ground mixed spice

1/2 tsp of salt

80g of chopped walnuts

60g of sultanas

Wet Ingredients:

1 tsp of vanilla essence

4 Tbls of vegetable oil

100g of demerara sugar

2 large eggs

3 medium ripe bananas (puree'd in a blender)

Method:

Pre-heat oven to 350F GasMark 4

Grease a 2 pound loaf tin

Beat sugar, oil, eggs and vanilla until frothy

In a medium bowl mix all the dry ingredients (except the nuts and sultanas)

Add half the dry flour mix and half the puree'd bananas to the wet mix and stir well, add the balance of flour and banana and stir till fully combined.

Sprinkle the nuts and sultanas over the top and stir until combined in the mixture.

Using a spatula dipped in water loosen mix from sides of the bowl.

Transfer to greased tin and smooth out using a wet spatula.

Again with the wet spatula cut a line along the length of the tin in the centre of the mix.

Place in the pre-heated oven and bake for about 90 mins check centre with a kebab skewer/Coctail stick. (it should come out clean)

Remove from tin and allow to cool on a rack.

I generally slice it completely and put 2 slices together in cling film/saranwrap and put these packs in a container or large Ziploc bag and freeze, removing a pack of 2 slices when needed.

5692775242_cc4342c6ec_m.webp

twe0708 Community Regular

Does anybody have a good banana bread recipe that you're willing to share?

Elizabeth Barbone Easy Gluten Free Baking has a banana nut bread recipe called Blue Ribbon Banana Bread in her book. You can't even tell it's gluten free. I cook mine in a heavy iron bread pan from Williams Sonoma the ones that have an imprint on the bottom and it make the top crunchy. It's so good. Not sure if we are allowed to post recipes from books on here. Anyone know?

mushroom Proficient

Origin - I believe someone else posted this on the forum??

BANANA BREAD

1/3 cup canola oil (I used grapeseed oil),

2/3 cup brown sugar,

2 large eggs,

1 tsp vanilla extract,

1 and 3/4 cup all purpose gluten-free baking flour, (I use a mix of 1/3 sorghum, 1/3 rice, 1/3 tapioca)

2 tsp. baking powder,

1 and 1/4 tsp. cinnamon,

1 tsp. xanthan gum,

1/2 tsp. salt,

1 and 1/2 cup mashed bananas (I just used three bananas and it worked out okay),

1/2 cup finely chopped walnuts or pecans (did not use),

1/2 cup raisins (did not use and used a liberal amount of dried cranberries instead or can be omitted)

Preheat oven to 350 F.

Grease a 9 x 5 inch loaf pan.

Cream together oil, sugar, eggs, and vanilla in a large bowl with an electric mixer.

Add flour, xanthan gum, salt, baking powder and cinnamon to egg mixture.

Then add mashed bananas and beat until smooth.

Add the nuts and raisins (or dried cranberries) and stir in.

Batter will be somewhat soft.

Transfer batter to pan and bake loaf for one hour.

Serves 10.

sa1937 Community Regular

I found Elizabeth Barbone's Blue Ribbon Banana Bread recipe online. I checked the ingredients with those in my cookbook and they are the same. For some reason I haven't used this cookbook but think it's the first one I bought.

Open Original Shared Link

irish daveyboy Community Regular

Elizabeth Barbone Easy Gluten Free Baking has a banana nut bread recipe called Blue Ribbon Banana Bread in her book. You can't even tell it's gluten free. I cook mine in a heavy iron bread pan from Williams Sonoma the ones that have an imprint on the bottom and it make the top crunchy. It's so good. Not sure if we are allowed to post recipes from books on here. Anyone know?

Best way is copy and paste the URL (from the address bar on the recipe page)

Or type it out long hand and give credit to the owner of the recipe ie. Banana bread recipe taken from the cookbook xxxxxx by xxxxxx


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



Celiac.com Sponsor (A8-M):



freeatlast Collaborator

Here's the latest one I copied from this forum that I thought I'd try someday. It comes from Domino's Sugar:

Domino Sugar

anna34 Enthusiast

Thanks everyone! I used to make banana bread once a month or so and I'm starting to miss it being 2 months on the diet. I'm looking forward to trying these recipes!

Roda Rising Star

While this isn't banana bread, I thought it would fit right in though. I found this recipe in the AmericanProfile that comes in the Sunday paper.

Open Original Shared Link

I modified it so I could make it gluten free. I substituted the all-purpose flour with an equal amount of gluten free flour (use whatever blend you wish) and added 1/2 teaspoon xanthan gum. We also do not like walnuts so I either use chopped pecans or, since I ran out of pecans, I used chopped almonds today. I also used three whole bananas which worked out to be about a 1/4 cup more than what the recipe called for. I had no other use of the leftover banana so in it went. It turned out fantastic and moist and everyone loved it. Next time I'm going to make extra of the topping and layer it in the cake also. This is just a nice change to banana bread. I have a recipe for banana spice cookies that are fab and I will find the link and post back with it.

Roda Rising Star

Here is the Banana Spice cookie recipe:

This is a recipe from my Better Homes and Gardens New Cook Book 10th edition. Original recipe is as follows and changes I made are marked with an * and in parenthesis.

375 degree oven

1/2 cup margarine or butter (I find that margarine works better. If using butter you will probably need to increase the flour by 1/4 cup or so)

2 1/4 cups all-purpose flour *(I use a brown rice flour blend but any gluten free flour should work and add 1/4-1/2 tsp. xanthan gum)*

1 cup sugar

2 eggs

1 teaspoon baking powder

1 teaspoon vanilla

1/2 teaspoon ground cinnamon

1/4 teaspoon baking soda

1/8 teaspoon ground cloves

3 bananas mashed (1 cup)

1/2 cup chopped nuts (optional)

frosting *(can make your own vanilla or cream cheese frosting or ready made vanilla works nice also)*

Beat margarine or butter with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, the sugar, eggs, baking powder, vanilla, cinnamon, soda and cloves. Beat till thoroughly combined. Beat in remaining flour. Beat in bananas. Stir in nuts. Drop by rounded teaspoons 2 inches apart onto a greased cookie sheet. *(I used parchment paper)* Bake in a 375 deg. oven for 8 to 10 minutes *(found 8-9 min. was good)* or till edges are lightly browned. Cool cookies on a rack. Frost.

Marilyn R Community Regular

I wonder if you could sub peanut butter for the margarine and end up with Elvis Cookies?

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Scott Adams replied to maryannlove's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Yasso frozen yogurt bars - be careful

    2. - Scott Adams replied to cristiana's topic in Traveling with Celiac Disease
      1

      UK Visitors: Award Winning Flapjackery in the West Country (and Chichester, West Sussex)

    3. - Scott Adams replied to Jmartes71's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Frustrated

    4. - Beverage replied to Betsy Crum's topic in Related Issues & Disorders
      8

      Chest pain from celiac

    5. - Wheatwacked replied to Mrs. Cedrone's topic in Related Issues & Disorders
      4

      Canker sores


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,413
    • Most Online (within 30 mins)
      7,748

    1chickadee1
    Newest Member
    1chickadee1
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      Thanks for sharing this! Talk about frustrating! It is complicated enough to try to keep track of which products are safe, but the concept of the same product sold at 2 different stores--one that is certified gluten-free and one that isn't--that is exactly why having celiac disease is still so difficult, and it is so easy to make mistakes!
    • Scott Adams
      It's great that this business has celiac disease awareness and uses gluten-free oats! I wish more restaurants would make such simple changes, for example if Asian restaurants switched to using gluten-free soy sauce, many (but not all!) risks would be eliminated for lots of their dishes. My daughter works at a Vietnamese restaurant where the owner is keenly aware of celiacs, and he has made the switch to gluten-free soy and fish sauces. 
    • Scott Adams
      It sounds like you’ve been doing everything right—strictly avoiding gluten, managing food allergies, and advocating for yourself—yet you’re still dealing with severe pain, exhaustion, and other debilitating symptoms. The fact that your colonoscopy came back clear after 31 years gluten-free is a testament to your diligence, but it doesn’t erase the very real struggles you’re facing daily. It’s concerning that previous doctors dismissed your celiac diagnosis, and now you’re left fighting for validation while dealing with unexplained symptoms like eye pressure, skin issues, and relentless pain. Menopause and long COVID may be complicating things further, making it even harder to pinpoint the root cause. Are you sure your diet is 100% gluten-free? Do you eat in restaurants...if so, this can be a source of contamination. Trace amounts of gluten over time could explain your symptoms. Many people with celiac disease have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful:    
    • Beverage
      Could you be having acid reflux? I used to get it soooo bad before I was diagnosed, now very rarely. I didnt have stomach upset, aka silent reflux, but pain in chest (thought I was having a heart attack) and food would get stuck from the esophagus irritation. The things here really helped, especially raising head of bed, sip of apple cider vinegar before meals with protein, heel thumping, and until it healed, taking DGL after meals to coat...do NOT take antacids https://drjockers.com/acid-reflux/ DGL https://www.amazon.com/Integrative-Therapeutics-Rhizinate-Deglycyrrhizinated-Licorice/dp/B001WUC406/  
    • Wheatwacked
      Studies have shown that individuals with canker sores tend to have lower levels of vitamin D in their blood compared to those without the condition. This suggests that vitamin D deficiency could be a risk factor for developing canker sores.  Vitamin D deficiency is very common in Celiac Disease.
×
×
  • Create New...