Gluten-Free Banana Bread — The Hearty Version
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Adapted from: Gladys Arnold via Taste of Home (tasteofhome.com)
Prep Time: 20 minutes | Bake Time: 45–55 minutes | Yields: 2 loaves (24 slices)
Calories: 140 per slice
"A lot of gluten-free baked goods are dry and crumbly, but this one tastes like the real thing." That's the review that earned this recipe its place in the rotation. The applesauce keeps it moist without adding fat, and the walnuts add crunch and substance.
Ingredients
- 2 cups gluten-free all-purpose baking flour
- 1 tsp baking soda
- 1/4 tsp salt
- 4 large eggs
- 2 cups mashed ripe bananas (4–5 medium)
- 1 cup sugar
- 1/2 cup unsweetened applesauce
- 1/3 cup canola oil
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts
Instructions
- Preheat oven to 350°F. Coat two 8x4-inch loaf pans with cooking spray.
- In a large bowl, combine the flour, baking soda, and salt.
- In a separate bowl, whisk together the eggs, mashed bananas, sugar, applesauce, oil, and vanilla until well blended.
- Stir the wet ingredients into the dry ingredients just until moistened — do not overmix.
- Divide the batter evenly between the two prepared loaf pans. Sprinkle the tops with chopped walnuts.
- Bake 45–55 minutes, until a toothpick inserted near the center comes out clean.
- Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Note: This carrot cake tastes even better the next day — same holds true here. The flavors deepen overnight.
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