Once I feel the crispness of Fall in the air, I get in the mood for baking. I used to make quick breads with my Mom growing up: banana, pumpkin, persimmon, and even beer bread! We had such a good times together in the kitchen. With such fond memories fueling my desire to bake, I knew our family was going to need a good gluten-free banana bread recipe. This one started by adapting Karina the Gluten-free Goddess’ Banana Bread recipe. We’ve made it at least ten times and tweaked it along the way. Thanks Karina for getting us started!

My family LOVES this banana bread, and I'm always surprised how fast it disappears. But fresh is best, so enjoy!

Gluten-Free Banana Bread
Makes one 9-inch loaf; serves 10-12


1 cup mashed ripe bananas (about 3 medium bananas)
2 large organic, free-range eggs, beaten
¼ cup olive oil or coconut oil (melted)  
¾ cup brown or coconut sugar  
¾ cup all-purpose gluten-free flour (such as Trader Joe’s or Bob’s Red Mill)
½ cup arrowroot, tapioca or corn starch
2 tablespoons flaxseed meal
2 teaspoons baking powder
¾ teaspoon guar gum or xantham gum
½ teaspoon GF baking soda
½ teaspoon fine sea salt
1 tablespoon GF vanilla extract
1 teaspoon ground cinnamon

Optional topping:
1 Tbs flaxseed meal
1 Tbs Turbinado, raw or brown sugar


Preheat the oven to 350˚F. Grease a 9-inch non-stick metal loaf pan with oil or butter.

In a mixing bowl, beat the mashed bananas with the eggs, oil and brown sugar until combined. Add the gluten-free flour, arrowroot starch, flaxseed meal, baking powder, guar gum, baking soda, salt, vanilla and cinnamon and gently mix until a smooth, sticky batter forms.

Scoop the batter into the loaf pan and spread evenly. Sprinkle with crunchy topping if desired.

Bake on the center rack for 55-65 minutes, until the center is done. Cool on a wire rack. Slice & serve.