Carol Fenster’s Gluten Free Banana Bread

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This yummy gluten free banana bread recipe was contributed by Carol Fenster, gluten free expert, author of several titles and gluten free cook. Compared to my gluten free banana bread, Carol’s is made with easily obtained ingredients using her all-so-famous gluten free sorghum flour blend. Thank you so very much, Carol. Enjoy!


Everybody likes banana bread, so bake a batch of these cute little loaves and freeze so you always have a loaf ready for unexpected guests during the holidays…or tomorrow’s breakfast…or with a cup of hot tea when you need a break from shopping, baking, wrapping presents., and so on. These loaves also make excellent gifts; wrap tightly, tie on a bow, and share. Better yet, also give the lucky recipient the recipe―and a set of the little loaf pans as an added bonus. 

I have baked many Banana Breads over the years, but this is one of my all-time favorites because it always turns out perfect, with just the right touch of sweetness. Vary it by using your favorite nut or dried fruits. Chocolate chips make it slightly decadent and an excellent choice for chocoholics.

Carol’s Favorite Banana Bread®


Yield: 6 mini loaves

Carol’s Favorite Banana Bread®

A wonderful gluten free mini banana bread recipe perfect for freezing or serving during the holidays.


  • 1 1/2 cups Carol’s Gluten Free Sorghum Flour Blend
  • 1 cup sugar
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon xanthan gum
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 2 large eggs, at room temperature
  • 1/2 cup canola oil
  • 1 cup mashed ripe bananas
  • 1/2 cup chopped walnuts or your favorite nuts (or raisins, dried cranberries, or chocolate chips)


  1. Preheat the oven to 350 degrees. Generously grease four 6x4-inch nonstick (gray, not black) loaf pans.
  2. In a small bowl, whisk together the flour blend, sugar, cinnamon, xanthan gum, salt, baking powder, and baking soda until thoroughly blended.
  3. In a medium bowl, beat the eggs, oil, and bananas until very smooth. Beat in the flour mixture until smooth and then stir in the walnuts. Divide the batter evenly among the pans.
  4. Bake at 350 degrees until a toothpick inserted into the center of a loaf comes out clean, about 35 to 40 minutes. Cool the breads in the pans on a wire rack for 15 minutes and then remove the bread from the pans and cool completely on the wire rack. Wrap any leftover loaves tightly and freeze.


If you don’t have 6x4-inch pans, bake in an 8x4-inch nonstick loaf pan for 55 to 60 minutes.

Reprinted with permission from Carol Fenster, author of

3 Replies to “Carol Fenster’s Gluten Free Banana Bread”

  1. I used this recipe to make muffins. They are delicious! I changed the flour mixture because some flours are pretty difficult (and/or very expensive) to find in Switzerland. I added cashew nuts and chocolate chunks and the result is fantastic!

  2. I just made this and am very happy with the results! Baked exactly as directed, except I used brown sugar and cooked it in a bundt pan for 40 minutes. It is moist and the texture is what I’d expect from any quick bread. Thanks for sharing this great recipe! I’ll be experimenting with the flour blend a lot in the future, too (love that it doesn’t have rice flour).

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