Nana Kay’s Gluten- Free Banana Bread

Photo by Marta Dzedyshko on

From the book Gluten Freedom

By Shelly Gannan

We replace the flour in this recipe with Pamela’s gluten-free baking mix. Pamela’s baking mix includes xanthan gum, baking soda, salt, and baking powder. you have to add these ingredients if you are using plain gluten-free flour that does not already have them added.


3 cups gluten-free flour*

2 1/2 teaspoons xanthan gum

1 teaspoon cider vinegar

2 teaspoons baking soda

1 teaspoon salt

2 cups mashed bananas (3-4 very ripe bananas)

2 cups of sugar

1/2 cup vegetable oil

4 eggs

1 bag of chocolate chips

*Or use Pamela’s baking mix and eliminate the next four ingredients.

Heat oven to 350 degrees and grease bottoms of two 9x5x3 loaf pans. If not using a premade baking mix, combine flour, xanthan gum, cider vinegar, baking soda, and salt in mixing bowl; blend well with an electric mixer on low speed. Beat bananas separately in a large mixing bowl, then add all the ingredients except chocolate chips to the bananas and beat on low speed for 1 minute.

Fold in chocolate chips and pour mixture evenly into pans. Bake for about 50-60 minutes or until a wooden toothpick comes out clean. Cool for 10 minutes then remove from pans to cool completely. If you are making muffins, bake for 20 minutes, testing doneness with a toothpick.

Makes two loaves or 12 muffins.



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