My Kitchen

Banana Nut Bread (Gluten Free)

Joanna Gaines’ banana bread recipe is my favorite!

This gluten free version made with maple syrup is adapted from hers and pretty close to the real thing!


5 ripe bananas

8 tbs (1 stick) butter softened/a little melty

3/4 cup maple syrup

2 large organic eggs

1 1/2 tsp pure vanilla extract

1 tsp baking soda

1/2 tsp salt

1 3/4 cup of Bob’s Red Mill Gluten Free Flour

1 tsp xantham gum (recommended if using Bob’s gluten free flour)

1/2 cup of chopped pecans (optional)


Preheat oven to 350

Mash bananas with mixer

Add butter, maple syrup, eggs, and vanilla. Blend.

Add dry ingredients. Blend.

Add 1/2 of your pecans to batter (reserve the rest for the top)

Pour batter into a buttered 9” square pan or a stone bread pan lined with parchment

Sprinkle top of batter with remaining pecans… and a little sprinkle of sugar (optional)

Bake 50 min to 70 min depending on pan size and oven, check with toothpick


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