Gluten-Free Banana Nut Bread Recipe

Gluten-free banana nut bread
Warm from the oven gluten-free banana nut bread. Just a fad?

Gluten-Free Believer

As Celiac Awareness Month dawns I thought I might celebrate with a banana bread recipe. This is a banana bread so tasty, tender and fragrant, you won't care it is gluten-free. And you might even tempt the naysayers. And the unbelievers.

You know who I'm talking about.

Out there in the cold cruel world, Darling, some folks apparently (still) view our gluten-free lifestyle through a jaded foodie lens, believing, first of all, that gluten-free anything is never going to taste anything but awful, and second, that this whole gluten-free trend (their word not mine) is a fad not worthy of serious consideration and compassion. Apart from the standard (and always brief) lip service that non-afflicted food writers, non-GF bloggers and journalists pay to celiac disease, adhering to the medical treatment that is a gluten-free diet is degraded- for that sexy topical hook- to a "bandwagon". An eating disorder.

A diet by choice.

They dub it a controversy.

As my twelfth year of living gluten-free marches on, I find myself reflecting not upon the decade plus years living gluten-free, but upon the ten long years prior to shunning gluten- the decade it took me (no thanks to the medical profession) to determine that gluten was the culprit behind my early onset autoimmune cataracts, mysterious low ferritin levels, skin rashes, migraines, fat malabsorption and impressive marathon stints in the loo- I feel the slow, sad burn of anger those of us who are dismissed experience.

Two bloggers referenced the gluten-free diet on a social networking site recently, bragging about their "iron stomachs" and their ability to chow down on everything (this implies that those of us unable to ingest gluten merely have "sensitive" digestion). I was reminded of a previous post I wrote in response to a blogger's remark that gluten-free is "too precious".

Ignorance is bliss, indeed.

Here's the thing. It's not a sensitive vs iron stomach issue. It's not an I-can-eat-anything-so-bring-on-the-butter-and-bacon-and-haggis issue. It's not about macho appetite. Or virtue. Or squeamishness.

It's not philosophical.

It's not emotional.

It's not about preciousness.

Or garnering attention.

Or skinny jeans.

It's about a cruel quirk in genetics.

If you won the luck of the draw in the genetic lottery and escaped- by no effort of your own- inheriting HLA-DQ2 or HLA-DQ8, the two genetic haplotypes that predispose you to an autoimmune disease that triggers your body's defense system to attack itself, destroying the nutrient-grabbing lining of your small intestine, be humble. Be thankful. Your body works. You do not have to be vigilant about every crumb that goes into your mouth. In your world gluten does not increase your risk for Non-Hodgkin's lymphoma. A bagel is not dangerous. You can eat what you crave when you are hungry. You can wing it when you travel, feeling carefree and adventurous. You can sample new cuisine on a whim- without asking about the ingredients. Food for you is fun. Romantic. Perhaps, even a passion.

Thank your small intestine.

And while you're at it, thank your pancreas, too.

Because those with Type 1 diabetes (another genetic autoimmune disease, one that destroys the insulin-producing islet cells in the pancreas) must also be vigilant about their diet. Along with injecting insulin, Type 1 diabetics must also limit (if not shun) certain foods to protect their health, making careful, low glycemic choices day after day.

But maybe that's a fad, too. Maybe their pancreases are just sensitive. Maybe a diabetic child is merely craving attention, just like her celiac cousin. Maybe a mother learning how to cook a meal with low glucose is coddling her child, too. Maybe all autoimmune diseases are just a silly trend. 
The Fad Du Jour.

I hear celiacs and diabetics are wicked sexy.

Well, that part may be true.





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Banana nut bread and vegan smoothie. Gluten-free dairy-free.



We found ourselves with a bunch of fragrant, ripe bananas. So I decided to tweak my faithful Gluten-Free Banana Bread Recipe with Chocolate Chips. To keep things fresh, I used my favorite Zucchini Bread recipe as a template. You know me. I like to change things up.

We've been crazy into walnuts lately, so I added a rounded cup of chopped walnuts to the batter.


Baking pan choices are important in gluten-free baking.


A quick word about baking pans. 

It has come to my attention (thanks to ever-lively discussions on Facebook, and the various comments left here on Gluten-free Goddess®) that some of you attempt to bake gluten-free tea breads in- GASP- foil bread pans.

Please Darling. Don't.

Here's why, Bubela. Foil pans? They are ridiculously thin. I mean, really. They cannot possibly coddle your sensitive gluten-free batter in the way it needs to be coddled. The way it needs to be cradled, protected from the onslaught of hot oven air, as the center takes its slow sweet time to bake.

In other words, when the baking pan is thin, the outside of the loaf will bake fast and furious- while the inside is just lollygagging, staying gooey and difficult until it finally cooks through during the last five minutes.

If your loaves habitually under-cook in the middle, or over-cook on the outside, your pan might be why. Here's the ceramic baking pan I use- and love. It heats evenly, and bakes gluten-free batters and bread dough beautifully.

I also recommend you check your oven temperature with a decent (not the cheapest) oven thermometer. Ovens can be wildly inaccurate, temperature-wise. I've tested three ovens in three years and each one has been off- from 25º to 75º.

This is the oven thermometer I use.


A tasty gluten-free snack- banana nut bread.


Karina's Gluten-Free Banana Nut Bread Recipe

Recipe posted November 2011.

This new banana walnut bread is fragrant and fabulous. And it does not scream gluten-free. Warm from the oven, we slathered it with vegan butter.

Ingredients:

1 cup mashed ripe bananas (roughly three medium bananas- keep it at 1 cup)
2 large organic free-range eggs, beaten
1/4 cup organic Non-GMO Canola oil, coconut oil, or grape seed oil
1 1/4 cup lightly packed light brown sugar
1 cup brown rice flour or sorghum flour
1/2 cup tapioca starch or potato starch (not potato flour)
1 tablespoon rice bran
2 teaspoons baking powder
3/4 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
2 teaspoons bourbon vanilla extract
1 teaspoon ground cinnamon
1 cup walnut pieces

Instructions:

Preheat the oven to 350ºF. Line a 9-inch ceramic loaf pan with a piece of parchment paper.

In a mixing bowl, beat the mashed bananas with the eggs, oil and brown sugar till combined. Add the brown rice flour, tapioca starch, rice bran, baking powder, xanthan gum, baking soda, salt, vanilla and cinnamon and beat until a smooth sticky batter forms. Stir in the walnut pieces by hand.

Scoop the batter into the loaf pan and spread evenly. Stud the top with some extra walnut pieces, if desired. Bake on the center rack for 55 to 65 minutes, if necessary, until the center is done (a wooden cake tester should emerge clean). Ovens vary, so check the loaf at 50-60 minutes. In my various ovens this has baked anywhere from 60 to 70 minutes.

Note: I tented the top with foil at 45 minutes because I have a small electric wall oven and I was concerned the top would over-brown. Top yours with a piece of tented foil if you see it browning too much.

Cool on a wire rack.

This banana bread stays moist overnight, if tightly wrapped- but I would slice and freeze leftover pieces for best texture, beyond that.

Makes one 9-inch loaf

Cook time: 1 hour


 photo Print-Recipe.png



Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.


Egg-free folks-

Here's my vegan, egg-free Banana Bread with Chocolate Chips recipe, if you need to bake without eggs.



xox Karina

73 comments:

  1. When I took my son in for testing, even the doctor was misinformed about Celiac... he said it "just makes your belly hurt for a day anyway so why bother testing?!" Seriously?!
    I've been so abused by the medical system, I gave up on a definitive diagnosis (which frustrates me), but noticed a marked difference after only a week gluten free. I appreciate your activism, your commentary AND (most of all) your recipes as I transition into a new lifestyle. I can't WAIT to try the banana bread!

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    1. All my life I had problems, Doctors did not know much about the reason why I had so much gut problems even as a baby. It wasn't until a few years ago, that I was at a function at church, and my friend Bob heard several of us talking about the ole complaint, [diarrhea]. He said to me, "Betty why don't you get yourself checked out for gluten intolerance." I did, and my doctor, that ordered the test, also ordered a test for bone density.

      The findings, he then asked me questions about my youth. I knew that I could not eat oats, and this is also a no no for many true celiacs. Now, I know that I need to really watch what I eat. I have had colon surgery, they did not catch it back then, know that if not watched could end up with that dreaded CA for which all of my siblings had, except my half-sister that I know of.

      Watch it closely. I wish you the best. And yes, I love the recipes on here. God bless

      Betty

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  2. Karina, I love your recipes!! I tell anyone who has food issues to check out your blog!! I tell them that everything I have made from this site turns out great!!! I do have a question tho'. What happened to the "printer friendly" version? I love to print out the recipes!!! Thanks!

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    1. I agree with this, I send all of my friends to your site when they first find out they or a loved one has celiac. I miss the printer friendly version too-I printed out your awesome fudgy brownies in cupcake form-and got about 5 pages-lol
      your site is the best Kathy

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  3. Karina- Not everyone is disrespectful of the GF people- wheat is so ubiquitous people find it mind-boggling to find any reason to go without it; it is daunting trying to avoid it. It must be so frustrating that so many people ignorantly assume it's a choice... Ironically, in restaurants, I have found it's easier to say I have a wheat allergy than to admit I have chosen to go this route- people think I'm crazy! I have been writing a blog describing my family's trials with being wheat-free by choice, not illness...

    http://jumpingofftheturniptruck.blogspot.com/2011/11/striving-for-normalcy-during-holidays.html?spref=fb

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  4. Another stunning recipe and a post filled with wisdom. I'm sure it's not on my radar like it would be if I had celiac, and still I am astounded at some of the things I read and see acting like it's a "choice" of some kind whether to eat gluten. You are doing so much good with your blog, plus sharing always tasty-looking dishes. (And just ordered the gorgeous red loaf fan, what a find!!)
    xoxo

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  5. You make me feel thankful for life's little blessings.

    I know I have not said this before, but I love your blog, your work and dedication to the work you do. Thank you !

    I have learned to accept the fact that my Pancreas are not the best and learned to nourish my body as much as I can. Your blog has helped me feel inspired.

    Thanks again.

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  6. Yum! I am baking banana bread today! And reveling in the marvelous blessing of being gluten-free. Without it I would have never had the delight and satisfaction of creating with the 26 grains that are g.f. and I would be stuck with the one that is so common. CD has broadened my horizons and brought new visions to my world--as does your beautiful blog.

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  7. Thank you and AMEN. Can't wait to try the bread, by the way.

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  8. Thanks for this lovely and well-written post! I find myself getting very frustrated with the folks who think that people on special diets because of dietary issues are being trendy or needy. For the most part I have been very lucky in that my friends and family are understanding and accommodating. My main frustration has been when we dine out. I have to ask tons of questions to the waiter/waitress and then I feel bad. I am now more conscious of it because I work at a hotel with an attached restaurant.

    The other day I got in a conversation with one of the restaurant managers, who was complaining about customers who ask for drastic changes to a menu item. He was saying "why can't they go to some other restaurant?" (To be fair, he was mostly complaining about folks who come in one week and order a steak, but when they come back with friends or workmates, they are suddenly vegan). I ended up pulling out my soapbox and went on about how there is an ever-increasing need to accommodate dietary issues, that these are problems which can literally affect someone's life, and that whenever I find a restaurant that makes safe food and doesn't treat me like a nuisance, I tend to tip well and return to the place regularly. Hopefully I got my point across.

    The recipe looks delicious, and I think I may make something similar with applesauce sometime (not supposed to eat bananas anymore). Also, I hadn't thought about how one's bread pan affects gluten-free goods. I have been using a thin metal one, and I think I'll pick up a ceramic one sometime soon.

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  9. I haven't seen rice bran before--is it necessary in the recipe???

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  10. Beautiful bread, Karina, and I love the words in this post. Thank you!

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  11. Thanks, Everyone for your kind support and wonderful comments. xox

    CG- The new printer button is at the top of the post now- giving you options to print with or without photos, or as a PDF.

    Rice bran is found at Whole Foods, at Amazon, and other natural food markets. It adds fiber, and makes for better texture.

    xox Karina

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  12. Thank you for this post! It is not a choice for so many of us, and it's not just a few days in the WC if there happens to be a crumb on your fork! For me, the most difficult is the traveling and trying new cuisines. I just moved to France and it can be intimidating to find places to eat. Food is such a HUGE part of the culture and it is hard to constantly explain to people that it is not a choice (honestly, who would CHOOSE not to eat croissants and fresh baguette from the boulangerie outside my door??) I'm just learning French, so even with my restaurant card, it's hard to know for sure if they are truly comprehending the gravity. Luckily, my mother-in-law took me to an adorable bistro today and spoke to the owner and the chef, insisting that my meal MUST not contain even a tiny crumb! They said again and again it was no problem and they even discussed in detail if roquefort cheese had mold started on bread, etc, etc. In the end, we had a delicious, simple meal and the owner was very pleased that we left feeling satisfied AND healthy! I'm determined to make traveling a little less stressful for Celiacs and Gluten-sensitives so that we can spend less time in the loo and more time exploring the world...

    Merci, Karina!

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    1. Thank you so much for educating folks. xox

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  13. *applauds loudly* My beloved Dad died from T-cell lymphoma caused exclusively by undiagnosed coeliac disease. The ultimate result of continuing to eat gluten after developing the disease - the devastated cells turn cancerous. Once he was ill enough to be "sick" he was diagnosed as having an ulcer. Once they finally did test for coeliac disease, they didn't tell us the result immediately. By the time the doctors did, it was too late. Reading comments about it be a "fad" makes me sick.

    On a lighter note, my tip with regards to baking pans is to use silicone. I find it cuts cooking time by a small amount which is helpful for gf baking as it helps with ensuring a moist end result for cakes. If you have to be in a shared kitchen (with gluten eaters) having silicone makes it easier to clean too.

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  14. Thanks for the post Karina. I enjoy your recipe ideas as this is my first year changing my food lifestyle. I have not yet been tested for Celiac disease, but I think I will talk to my endocrinologist about getting tested. I have two other auto-immune diseases (hypo-thyroid and diabetes) and thought I would add mostly gluten-free to my new wonderful choices. Having moved to a mostly plant based, sugar-free diet, going gluten free made good sense. As a hypothyroid I have to watch my intake of goitrogenic foods, and as a diabetic eliminate the sugar and processed white flours that make you gain weight. Both diseases cause major weight gain and doctors said to not expect to lose it! Well I have lost 20lbs so far and my blood sugar this morning was a thrilling 81. I am grateful for those of you leading the way! Perhaps one day I will start a food blog that encompasses what I am doing for multiple medical issues. Thanks for the inspiration!

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  15. Your stories and inspiring and help me every day to realize I'm not the only one who has to go through this every time I shop or order food.

    This recipe looks wonderful. The only item I don't have on hand is rice bran. Would ground flax seed work in its place?

    Thanks.

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  16. I have learned a lot from your blog! Thanks for this recipe it sounds delicious :-) as for others who are looking for great GF sites..... Gluten free Mommy and gluten free girl and the chef are also wonderful resources! Hope everyone is having a beautiful fall:-)

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  17. I have chosen not to pursue a definitive diagnosis AND ... this is how gluten effects me: My brain gets foggy and sluggish, my mobility becomes sluggish, my balance is way off as in I look drunk when I walk. My stomach and intestines feel "funny" and I plug up.

    I now believe that the degenerative process in my spine and hip resulting in 3 back surgeries and a right total hip replacement is directly related to the years and years of gluten consumption before I knew better. It is also highly likely that it is a key contributor to the ms like lesions detected in my brain 16 months ago ...

    At that point, I stopped everything that could contribute to the inflammatory process in my body ... I did not consult my MD about that ... some things are non negotiable for me. In addition dairy, soy, sugar (I substitute stevia and agave) and nightshades are off limits to my palate. Night shades elicit a level of pain in me that sends many to the narcotic cupboard ...

    I have had the good fortune of having a sister who has been a strong voice for changing ones health with dietary shifts and supplements and a sister in law and niece who have more intense food limits than I do. It makes it so much easier ..

    Bottom line ... when I can make a difference in the way I feel and in the way my body responds to me simply by consciously choosing what I put in my mouth, I choose foods that feel good long range. Simple? Yes. Easy? Ha Ha ... you all know better than that! Worth it? Oh yeah! I am only 56 years old ... and I intend as Spock used to to say to "live long and prosper"

    Blessings everyone ~~~

    Deborah

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  18. Great piece speaking out on how this is not a fad! I hate when people say hurtful things about my or anyones food allergies and such :( Thank you for speaking out!!

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  19. Yes! I shall repost this later! I'm currently on a gluten diet, (4 slices of whole wheat bread a day for 4 Weeks) so we can re-run the tests...last time we ran them I had been GF for 3-4 months out of desperation to feel better while waiting for an appt with the allergist. They came back negative for Celiac but everytime I introduce gluten again, even in small amounts, I become violently ills and extremely sick the following couple of days. My husband compared my cravings to his quitting cigarettes. He actually threatened to go buy a pack and start smoking again if I kept having "just a little bite"
    Anyway! What I was going to say is that after following the glutinous diet for two days, I became nauseated at the smell of bread toasting. It's like my body is screaming at me not to do it.

    Gluten-free is not a fad. It's not a cry for attention. It's a way to save our bodies from what it perceives as poison.

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  20. Dear Karina!

    I am proved to be gluten-allergic (I heard the appropriate term is "gluten-intolerant") for half a year now. Funny thing is that I have switched to paleo diet for 1 year now which basically lacks any gluten-, milk- other diary and sugar, so I just shrugged my shoulder sayin "now what, nothing changes" but slowly I descovered that I had to be 10 times more cautious about what I eat then before - and believe me, paleo is cautious enough. I thought I had no symptoms, but now it slowly unfolding that I had several as the coursebook mentions.
    Fast forward, I accidentally found your blog and I am in love with your writings. It is witty, brave, outspoken and most of all - stands by gluten-free diet which is so heart warming to us. I love your blog, love your passion and dedicatedness so keep up the good work.
    Greeting from UK,
    a Hungarian celiac miss

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  21. Dear Karina!

    I am proved to be gluten-allergic (I heard the appropriate term is "gluten-intolerant") for half a year now. Funny thing is that I have switched to paleo diet for 1 year now which basically lacks any gluten-, milk- other diary and sugar, so I just shrugged my shoulder sayin "now what, nothing changes" but slowly I descovered that I had to be 10 times more cautious about what I eat then before - and believe me, paleo is cautious enough. I thought I had no symptoms, but now it slowly unfolding that I had several as the coursebook mentions.
    Fast forward, I accidentally found your blog and I am in love with your writings. It is witty, brave, outspoken and most of all - stands by gluten-free diet which is so heart warming to us. I love your blog, love your passion and dedicatedness so keep up the good work.
    Greeting from UK,
    a Hungarian celiac miss

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  22. I like the ceramic baker you have there :) very pretty and functional! I am just pulling out banana bread from the oven too, how funny, and what a coicidence we both made some today. YUM. My recipe is grain-free though and unsweetened.

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  23. Although I'm a newly diagnosed Celiac I must say so far it's been very positive. I equate some if it to individual personality: Not the physical condition but our emotional comfort with it. I remember years ago when I had my child I was determined to nurse for 2 years and I never swayed from that. Did I encounter the occasional moronic comment ABSOLUTELY but it didn't change my determination. I NEVER preached about it or made a huge display about feeding my child or became indignant about my rights I just discretely did what I needed to do and was happy that the people that loved me supported me. I'm finding the same thing with Celiacs. The people who love me have showered me with recipes and even baked GF for me but I'm realistic enough to realize the average person will not and that's fine. I don't expect to be catered to its no ones responsibility to take care of my dietary needs but me. I don't want or expect any special treatment and at 45 I realize and accept the world is chock full of morons. I've been short, cheerful and blond my whole life so I'm no stranger to idiotic comments - I don't offend easily. I personally don't care what people think about me, the way I dress, my marriage, my parenting, my job or what I eat! Life is WAY to short to fixate on stuff like that. Don't sweat the small stuff.

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  24. A great post! I get so frustrated with some primes ignorance to the disease! It's not a dietary choice, it's a autoimmune disease! My great Aunty, in her late 70s was in hospital, her organs were shutting down and she was on dialysis, they thought they would lose her, then they discovered she was a coeliac. Years of eating gluten laden foods, breads and cakes every day! Thankfully with the diet change she is ok! I was diagnosed in 2010, at that point my iron levels were 4, they are meant to be in the 100s!, I was very anemic, exhausted and could barely function, combined with endometrosis, it wasn't a good mix. A few weeks
    after I started the diet, I felt better, less exhausted and generally healthier all
    over! I had people say to me, a little bit won't hurt, you've been eating it for
    years! Um yes it will, it will actually damage my small bowel! As I blog at mishapsandmayhemofaglutenfreelife@blogspot.com to inform people of what coeliac is, peole become more understanding! Knowledge is powerful! Keep on doing a great job!

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  25. Thankyou, I do like to consider myself wicked sexy :)
    Great recipe, and sure to be a favourite with our local bananas at their best right now, yumm...

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  26. Thanks for this. I recently took my 18-month-old son off of gluten to see if it would help his chronic diarrhea. It seemed a simple and obvious step to take rather than taking him to a doctor and getting the run-around. Well, it worked within days.

    I told my mom about it, and she immediately did a Google search and told me, "Oh, it's just a myth that gluten is bad for you. It's one of those fad diets. Sure, if you have celiac it'll kill you, but that's very rare and there's no point in taking him off gluten till he's been tested for it."

    I explained that the diarrhea he'd had for a month had stopped on a dime, his bleeding diaper rash was healing, the odd blisters on his skin had disappeared, and he was sleeping through the night instead of waking up screaming every few hours. And all she could say was, "Maybe it's a coincidence."

    Coincidence or not, I'm sticking with it for the present. I want whatever is best for my son, and if that means no PBJ's anymore, I think we can live with that.

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  27. Hi Karina,

    thank you for putting your, and with you a lot of us celiacs, frustration in words. For me too this ignorance of other people is the main annoyance in living gluten-free.

    Maybe the inevitable choice of (gluten free)living a healthy life and caring for my own body is what's their problem?

    thank you again for sharing your great posts and recipes on this beautiful blog!

    grtz, Linda

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  28. Almost 3 years ago, I found out I had Celiac Disease….after being terribly sick for 6 years. 1 ½ years ago my toddler daughter was terribly sick and couldn’t get better for almost a year. She was finally diagnosed Celiac as well. I came into this new lifestyle feeling deprived, missing out, and alienated. Your blog gave me the tools and encouragement to EMBRACE this lifestyle change and to cherish it as a sweet little gift to my daughter and I. Your recipes have saved my gluten free kitchen and have made my families tummies very happy! Thank you for pouring it all out!
    Gentle

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    1. My pleasure. xox And thank YOU.

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  29. So you're pretty fierce, lady. Quite so.

    I love it. My oldest son (he's 32) has a ridiculous number of allergies (wheat & corn for starters and I won't go into the airborne allergins) and has Celiac's to boot. He hasn't quite come to terms with it even though he knows, and I can physically see the toll it's taking on him. He's ignoring it, if that's possible.

    Ah, who cares what others think? It's sad that people have to experience things first hand before they realize...

    I love your fire. "Do not go gentle into that good night."

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  30. Thank you so much for this recipe. My family always made Banana Nut Bread Christmas morning and now that I'm starting my own was having a small freak out trying to find the perfect gf recipe. Your blog is much appreciated.

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  31. I've got to tell you, I usually don't leave comments on the blogs that I read. However, I feel like today I need to.

    I was on the phone with my mom early this morning telling her that one of the things I miss most at Christmas time is banana nut bread and that I was going to have to find one on the internet. No need - here it is!! I'm so grateful that you posted this today! I can't wait to make it and will probably have a loaf done by lunchtime! Thank you so much, you've made my season begin on a beautiful note!!

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    Replies
    1. So glad, Jil. Warm wishes- and be well. xox

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  32. I absolutely love banana bread! Thanks for sharing the recipe...Looks delicious!

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  33. Thanks for another great recipe! Banana bread was my Dad's specialty when I was growing up, so this recipe definitely brings fond memories and a smile to my face. I actually ended up combining your two banana bread recipes into one, swapping nuts for chocolate chips and forgoing the eggs (adding extra banana instead). I also used palm sugar and a little bit of raw honey in replace of the brown sugar. Turned out splendidly. I can't wait to share this recipe with my family. Happy Holiday baking!

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  34. Thank you so much for sharing your thoughts re: recent commentary on the gluten-free fad. Sometimes, people don't comprehend the multitude of ways a status update or tweet can be interpreted. I read the same "iron stomach" article and I wondered - what does that make my stomach? Foil? ;) As one of my friends remarked the other day, as people who are 'food intolerant,' we are much more likely to have a more diverse and comprehensive diet than anyone who is 'food tolerant.' Touche.

    Thank you for this beautiful banana bread recipe and the tips on baking. So looking forward to trying this.

    Best,
    Jonathan

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  35. On a windy and rainy, blah Sunday morning we wanted something cozy. Since we didn't have walnuts, we used almonds. We also added chocolate chips. And since we did not want to wait an hour, we made muffins that cooked in half the time. The texture was perfect. The taste was perfect. Hubby could not tell they were GF. This recipe is now part of my recipe binder. Thank you!

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  36. Karina - Thank you so much for everything you do! I just pulled this banana bread out of the oven (which took 75 mins. to cook in my oven...I ordered the thermometer just a minute ago) and it smells heavenly. Can't wait for it to cool enough to have a slice! It is cold, rainy and dreary here today, so the warm banana bread will be extra comforting. I have been doubly blessed with type 1 diabetes and celiac. I must be super wicked sexy!! LOL. My endocrinologist says that people with type 1 diabetes are often diagnosed with celiac. I have the DQ8 gene. Lucky me! I love your blog. You are a fabulous writer! XOXO Denise

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  37. Really good post. While everyone in my life has been mostly supportive, I've had more than a few "-eyeroll- it's not going to kill you if you eat a few crumbs" comments. It's frustrating.

    Also, thanks for the tip about the ceramic pans.

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  38. Nothing better than coffee/tea and banana nut bread!

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  39. The people who have the HLA DQ2 or HLA DQ8 locus of susceptibility to celiac disease are actually the lucky ones. Their bodies are functioning properly - when the presence of the antinutrient gluten is detected their microvilli thin out in an attempt to block it's absorption by the intestine. Celiac disease is only the tip of the iceberg. There is evidence of immune mediated reactions to gliadin, a component of gluten, occuring in people without celiac disease. Honnestly the people with celiac disease are blessed with a digestive system functions the way it's suppose to, by blocking out substances that are innately toxic to our bodies.

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  40. This bread was fabulous! I doubled the recipe and used half sorghum and half brown rice flour. I also substituted the sugar for coconut palm sugar and reduced the sugar by half. I baked this in 6 mini loaf pans. What a delightful treat with a cup of tea!!

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  41. The bread looks yummy and the post is wonderful. I couldn't agree with you more. It still pisses me off when people find out I have Celiac they say I'm "allergic to wheat" what bull .... I have an autoimmune disorder not just a food allergy.

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  42. Karina - I look very forward to trying this recipe ... it looks great! I just wanted to thank you for all the wonderful work you've done on this blog. I think you are helping an awful lot of people!

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  43. This looks amazing Karina! So beautiful; hope you are well. Have a great night!

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  44. I am new to the gluten allergy world...new to the explanations, new to life style, new to the acceptance. Thank you for the way these words were written...this summarizes my explanation better than I can currently formulate. I'm learning...and appreciating :)

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  45. Just made this recipe a week ago! It is soooo good! The best gluten free banana bread I've made in my 9 years of being gluten free. Thank you!

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  46. This just might be my absolute FAVORITE post of yours yet (that probably makes about one hundred & eighty seven favorites by now) but no kidding, you have SO NAILED IT on the head with your description of all the skeptics, the re-namers of our afflictions. My husband is celiac & I've been tested and found to be "gluten intolerant." This is no laughing matter around our house. We take our health seriously because we are of an age now when anything that slows us down that we can actually CONTROL, gets controlled. Is there anything more controllable than the movement of food-into-mouth? No one else stuffs/or doesn't stuff these [irritating] things down our gullet ~ WE do.

    Genetics, yup. A thousand Thank You's for continuing to tell it like it is & giving us such scrumptious recipes to devour!

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    1. Thanks so much Sweetpea. Much, much appreciated! xox

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  47. THANK YOU! I feel you expressed the frustrations of many, many celiacs here quite eloquently.

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  48. Very well said on many different levels and shareable with friends. Looking forward to trying this recipe to add to my freezer stash of your amazing blueberry flax muffins, brownies, and (carob, my addition) vanilla cupcakes. I always have frozen treats on hand for our household. Thank you so much.

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  49. I thought at first that you meant this recipe was for the naysayers about banana bread, and I was ready to say, "Nuh uh, I'll never like bananas" (because I won't). But I'm glad I read on because it was a great post. Also, the bread in the photos looks amazing, even though logically I know bananas are one of few things I simply am too "picky" to eat. (Unlike, say, anything with gluten, which as you say is not about pickiness!)

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  50. Karina,
    I am both gluten free and dairy free and have been for some time, but I also work at a grocery store, and as horrible as it seems (devil's advocate here) I can kind of see where some people are coming from when they think people are gluten free due to some "trend" or "fad". All it would take really is knowing the wrong people.

    We have so many people who come in and buy gluten free foods proclaiming loudly how they're doing it because they need to lose weight or it's the best way to be healthy, all while they're buying cookies, chips, pasta, crackers, anything but real healthy food. If I weren't gluten free myself, this would be almost all I knew of that world, and I find myself explaining to many of my co-workers that that is not the norm for people who eat gluten free.

    The people who come in that are gluten free for a legitimate reason are often quieter about it because they're tired of having to explain to people that it's more than just a short stomach ache or gas, and that yes, it is really necessary to keep gluten out of their diet. I love talking to those people, and once they realize I know how it is, they open up and we're able to share recipes and fun treats and the like. (usually I tell them about your blog too. Big fan here.)

    To be honest it's even worse for the dairy free people. I've had guests get mad at me, and yell at me for saying I can't eat butter because they "know for a fact it doesn't contain lactose." Because apparently the only reason someone would avoid dairy without being vegan is because they're lactose intolerant.

    Sorry, went off on a little rant there. Just trying to say, I understand where your coming from, but I guess because of the things I see every day I don't get as mad at them. It's hard to be upset at someone for being ignorant when their ideas are possibly reinforced by things they see everyday. What I wish instead is that people were more vocal about celiacs, or any intolerance's they may have and take the time to explain to each person that's willing to hear it how unbearable it can make life.

    That's what I try to do at least. The manager at my store has even started "gluten-free tours" for our store and named me the guide.

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  51. Thank you for summing up so well the challenges we all face! You touched on travel and eating, which for me, is the biggest loss of all. The thrill of incautiously sampling the cuisines of other cultures has been replaced with anxiety about communicating my restrictions in another language and worrying that I will become ill hundreds or thousands of miles from home. All we can do is keep up a positive attitude, be constantly vigilant by remembering how we felt before and be especially grateful to any restaurant owner or host who goes out of their way to provide us with safe,delicious food.

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    1. Thank you kindly- eating out ought to be a pleasure- and too many times, it isn't. Be well- xox

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  52. Anonymous09:22

    Thank you so much for the amazing recipe and words of support. So many times I have been asked 'oh, you are gluten free, trying to lose some weight?' Its amazingewhat people feel like they can assume about my body. As for the recipe, I am jumping up and down in my kitchen with delight, first banana bread recipe that is GF and DF my kids can enjoy AND IT DID NOT FALL!! You are amazing as ever! - Ashleigh

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    1. So glad this recipe was a hit. xox

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  53. Debbie10:05

    Another delish recipe! So far we haven't had one flop from your blog- thanks for putting so much work into developing and testing these!
    I was going to make the chocolate chip version, but didn't have flax meal, so made this one instead...with the chocolate chips of course :-)
    I pretty much always cut down the sugar in recipes- I made this with just 3/4 sugar and it's still plenty sweet for us... I also added 1tsp lemon juice to make sure that the baking soda had something to react with (although maybe the bananas take care of that), and since I didn't have any rice bran, I just threw in 1 TBSP of coconut flour. It came out pretty much perfect! It took mine 55 minutes...

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  54. Debbie10:08

    Oh, and I forgot to mention.... we have a fabulous Emile Henry bread pan that everything just slides out of and it cleans up in 2 seconds. No parchment paper needed!

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  55. This bread looks delicious!! Great recipe!!

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  56. Hi
    Can I substitute the rice flour with hazelnut or almond flour instead and the tapioca flour with garbanzo flour or arrow root flour instead ?

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    1. I'm not a fan of bean flours. I think it would make this lovely loaf into a dense, heavy bread. For the rice flour- I'd start with a portion of the rice flour subbed with nut flour (it will be too heavy as all nut flour).

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  57. I made this banana bread today, only sub was raisins instead of walnuts. It is most excellent, thank you so much!!

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    1. Yay. Thanks Christina! xox

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  58. What could I substitute for rice bran?:) thanks! I love you recipes!!

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    1. Thank you- I'm thinking some flax seeds would work. Not as gel, just as is, as a sub for the rice bran.

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  59. Another lovely recipe, my friend. Always enjoy your "teachings" as much as the recipes, lol.

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    1. I'm so glad. Thank you. xox

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  60. Could I use a GF flour blend (e.g., Trader Joes All Purpose Flour Blend) instead of having to buy/measure the different flours listed in the recipe? If so, which items are excluded and do I still need Xanthum gum? I wanted to make this recipe a few days from now and unfortunately won't have time to run to the store before then...

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Welcome to Gluten-Free Goddess® Recipes. Comments are moderated and will appear on approval.

Find substitution help and guidelines here. Please note: substitutions alter the recipe (and may affect structure, texture, baking times, and flavor).

Find my gluten-free baking tips and advice here.

Find sugar-free baking tips here.

Wishing you a delicious and beautiful day!

Karina - Gluten-Free Goddess xox


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