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Feed Me Friday: Gluten Free Lighter Banana Bread

by Alison Landolt

Editor’s Note: This article was originally published on March 6 on Facebook before the Covid-19 pandemic.

I (Alison) am one month post-excision surgery! From the moment I got home from the hospital, I have wanted to eat everything I can’t: fettuccine alfredo, lasagne, fried chicken sandwiches, burgers! Everything except the bananas languishing on my counter, so into the freezer they went to await reincarnation.

The banana bread craving finally hit.

One of the best/worst things about banana bread is that it tastes best the next day. This is great because it is the perfect make-ahead dish to bring to Easter or Mother’s Day brunch or when you get stuck bringing the office breakfast. It’s the worst because I want it now! Pro tip: Make it the night before you want to eat it.

This gluten free banana bread recipe has less butter and sugar than most, but you’d never know! It gets some natural sweetness from the bananas, and apple sauce does double duty to replace some of the sugar and butter. If you feel like experimenting, you can try swapping the brown sugar for coconut sugar, but I have not tested this. My baking intuition tells me it should work, though!


2 1/2 cups mashed ripe bananas (from 7-8 medium bananas)

1/2 cup unsweetened apple sauce

2 1/2 cups Bob's Red Mill Gluten Free 1 to 1 Baking Flour

1 1/2 tsp baking soda

1/2 tsp salt

4 tbsp butter, softened

1 cup light brown sugar

2 large eggs

1 tsp vanilla extract

Oil or cooking spray to grease pans


Preheat oven to 350°F. Grease two 8x5 inch loaf pans and line with parchment paper for easier release.

In a medium bowl, whisk together flour, baking soda and salt. Set aside.

In a large bowl cream butter and sugar with an electric mixer. Add eggs, mashed bananas, apple sauce, and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.

Add flour mixture and blend on low to combine. Do not over mix.

Pour batter into loaf pans and bake on the center rack for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.

Allow the bread to cool for a few minutes before removing from the pan (this is where the parchment paper is essential). Allow to cool for at least 30 minutes before serving.

Alison Landolt is an EFHou cofounder.

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