For those of us who can't have gluten, try this banana bread for a treat with tea. I like to use maple syrup instead of adding so much sugar. This mixture will make 1 loaf or 24 muffins.
To make muffins, divide the mixture between lined muffin tins. Bake for 15 minutes or until a skewer inserted into the centre of a muffin comes out clean.
Good ! You can replace the sugar with a bit of honey and also add vanilla extract.Texture is good and you can play around with different types of G/F flour mixtures and still get a tasty result... - 25 Apr 2011 (Review from Allrecipes USA and Canada)
This bread was moist, fluffy, flavorful, everything a bread should be. I just used whatever GF flour I had on hand, some all purpose flour, and it was wonderful. I followed directions EXACTLY. I think that's important. I'm going on a trip in a few days, and I'm baking 2 dozen of these to take with and share. This does NOT taste gluten free. It doesn't rise up as much as wheat based muffins, so go ahead and fill the cups pretty full. It took 30 min to cook the muffins, 45-50 min to cook the bread. I sprayed the pan very thoroughly, as GF stuff tends to stick. Again, everything was perfect. The bread did not fall apart, or have a dense texture like most gf breads. Remember what yummy wheat-based muffins were like? Well you will. My next adventure is to try the recipe and replace the bananas with pumpkin! - 08 Oct 2011 (Review from Allrecipes USA and Canada)
Excellent! I skipped the sugar and only used 2 tbsp of maple syrup. I only had 5 bananas. The bread was sweet (but not overly sweet) and moist. My mother couldn't even tell that it was gluten-free and my children both loved it. - 04 Jun 2011 (Review from Allrecipes USA and Canada)