Gluten-Free Banana Bread | Balanced Bites, Diane Sanfilippo

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  1. My second double batch is in the oven now! Delicious. Helping to use up all of the bananas I thought I may eat during this quarantine. I love that it’s lower fat. Thanks!5 stars

  2. Excellent! This is my new favorite banana bread recipe. Used King Arthur measure for measure GF flour (measured the 1.5 cups in grams), and it turned out perfectly. Macros I calculated for the whole loaf are 28.8 P / 375 C / 36.5 F so 1/10th slice is under 200 calories!5 stars

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  3. So delicious! I couldn’t find my loaf pan so I just made it in a square Pyrex. Turned out beautiful and so yummy!
    Do you keep it in the fridge or can I just store it on the counter?

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      No milk. And mine is always super moist so perhaps your ingredients weren’t the same? Did you use coconut flour instead of a gluten-free flour? That will make a huge difference and it isn’t a swap I recommend.

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