Banana Bread | Recipes

Banana Bread

(507) Ratings:
Prep Time:
Baking Time:
Makes:16 slices
Freezing:not recommended

Banana, yogurt and vanilla combine to make this delicious, gluten-free bread – a family treat they’ll all love to eat.


1 cup 250 mL ripe bananas (2-3 medium), mashed
½ cup 125 mL plain yogurt
1 tsp 5 mL GF baking soda
1 egg
¾ cup 175 mL packed brown sugar
1/3 cup 75 mL Crisco® Canola or Vegetable oil
1 tsp 5 mL vanilla extract
1 ½ cups 375 mL Robin Hood® Gluten Free Flour Blend
1 tsp 5 mL baking powder

Topping (optional)

¼ cup 50 mL SUGAR IN THE RAW® Natural Turbinado Sugar


  1. Preheat oven to 350°F (180°C). Grease a 9” x 5” (23 cm x 13 cm) loaf pan.
  2. Combine bananas, yogurt and baking soda in a small bowl. Reserve.
  3. Whisk egg, brown sugar, oil and vanilla in a medium bowl.
  4. Add flour blend and baking powder to a separate large bowl.  Add reserved banana mixture and egg mixture to flour mixture. Stir together until flour is incorporated into batter.
  5. Spoon batter into prepared pan. It will be very thick. Sprinkle with turbinado sugar.
  6. Bake in preheated oven for 70-75 minutes or until a toothpick inserted in center of loaf comes out clean. Cool on wire cooling rack.


  • If top of loaf starts to get too dark loosely place a piece of foil over the loaf as it continues to bake.

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