Gluten Free Banna Bread


Grace Dale, Writer

Gluten-Free Banna Bread

By: Grace Dale


  • 2 cups of any gluten-free flour with Xanthan gum in it.
  • 4-5 very ripe bananas mashed (1 1/2 cups)
  • 1/2 cup sugar
  • 1/2 cup butter 1 stick, softened
  • 2 eggs
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2-1 cup chocolate chips I used 1 cup
How To make it:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan, set aside. In a large bowl, combine flour, baking soda, baking powder, and salt, set aside. Then in a separate bowl, cream together butter and sugar. Stir in eggs, milk, vanilla, and mashed bananas until well blended. Stir the banana mixture and chocolate chips into the flour mixture; stir just to moisten. Pour batter into prepared loaf pan. Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into the center of the loaf, comes out clean. Let bread cool in the pan for at least 15 minutes, then turn out onto a wire rack and cool another 30 minutes. It’s best served warm!

My Review:

this banana bread is the best gluten-free recipe that I have ever had it tasted like it was just regular banana bread, it was nice and moist and it was extremely delicious. One really good thing about this is that most of the gluten-free options don’t taste great and it’s dry or the texture is bad so this is a really good thing to make for anyone who is gluten-free, or if they are trying to or you just want to try it.