Friday, May 25, 2012

Gluten Free Banana Bread

Over the last week I have been experimenting with my diet to see if I can get to the bottom of my recurring tummy issues. I seriously don’t think that it is normal to pop Tums like they are skittles.  I have experienced some positive results by removing some gluten from diet. Things that I have not been eating over the last week include: bread, pretzels, clif bars, crackers, etc. So far by not eating any of those, I have felt better and have experienced no stomach pains or bloating. I obviously don’t have celiac (tested negative for that back in 2010) and I don’t have a gluten sensitivity. I am no medical professional by any means, but I think that it is safe to assume that I just have a mild form of a gluten allergy. Dealing with this will be manageable for me and I think by the process of elimination and some experimentation I can eventually be free of the tummy pains.

I love to bake and I love banana bread. I decided to attempt to make some GF banana bread the other night to see if it would be any good. It far exceeded my expectations and I wanted to share the recipe with you since several people asked for it on Twitter. On a random side note...Mr. Healthy Diva loved this recipe  & he is picky with a capital "P". 

2 cups gluten-free all-purpose baking flour
1 teaspoon baking soda
1/4 teaspoon salt
4 eggs
2 cups mashed ripe bananas (about 4-5 medium bananas)
1 cup sugar (I used stevia)
1/2 cup unsweetened applesauce
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 cup chopped walnuts

Pre-heat oven to 350

Mix ingredients. I mixed all of the ingredients together in the same bowl with my kitchen aide mixer. It will appear “runny” but don’t worry, it will be okay.

Spray 2 loaf pans with cooking spray (I used pam) and transfer the batter into the pans.
Instead of using two loaf pans I used one muffin pan to make muffins and then put the rest of the batter into a loaf pan.

Bake for about 25-30 minutes or until a tooth pick comes out clean.
Might take less time if you just make muffins, will take more time to bake (40-45 minutes) if you just use two loaf pans.

Nutritional Facts (1 slice or 1 muffin) (I am not sure how much this changes with using stevia vs. sugar)
140 calories, 6 g fat
21 g carbohydrate
 2 g fiber
3 g protein


Questions for you:
Do you love to bake?
What are some of your favorite GF recipes (if you have any)?
Anyone else experience symptoms of a gluten allergy? If so, what did you take out of your diet?

I hope that everyone has a fun & safe MDW!!!!



  1. Have you seen any difference when taking gluten out of diet? I'm always curious.

    I sort of think gluten tolerance is like lactose tolerance -- everyone has some degree of intolerance, but it is very varied -- so some may be very affected, while others may not notice anything.

    1. Yes, I have noticed a difference and it has only been 6 days. I haven't been popping tums like they are skittles. The only things I have taken out of my diet are breads, pretzels, clif bars, crackers etc. It seems to have helped me. I love that I got my Picky Bars the other day. :-)

  2. I've been claiming a "slight gluten sensitivity" after doing an elimination diet and discovering that without gluten I have far less tummy problems! I thought sensitivity = slight allergy. Maybe that's not right! I can still have some gluten, but I don't eat it everyday and try to not have too much when I do have it. I used to eat a lot of cereal, oatmeal, and granola bars, but now I don't. I do still eat Chex and Kix, since they're GF! I don't particularly like buying GF products because they're so expensive, so instead I just eat my fair share of rice, veggies, fruit, nuts, and meat. (I really do eat a lot of rice though!)

    1. Becky we probably have the same gluten issues! Over the last week I have eliminated a lot of gluten products out of my diet and added more fruits and veggies. I feel a million times better. I can still have dairy because that doesn't bother me, but I removed bread and snacky stuff like pretzels and clif bars.

  3. I have a wheat sensitivity but I haven't tried to eliminate it since that would make me too sad:( I love everything that includes wheat products. I really should try eliminating it though since I have tummy issues too and it would be nice to be free of them:)

    1. I bet you will feel a lot better if you did eliminate wheat. I know that it is hard, but I am finding a lot of great GF options out there. Plus you live in Seattle right? There are tons of great grocery stores for you to find GF food options.

  4. THANK YOU for posting! Can't wait to give it a try. I make a mean pumpkin gingerbread loaf/muffins in the fall and winter... I'll have to see if I can find a way to get that recipe to be GF too.

    I've never experienced an intolerance quite like you have been, but I do notice that when I munch on too many bar products (clif, luna, powerbar, etc) for consecutive days I start feeling less than stellar in the gut. I've never noticed it from breads, pasta, crackers, or other products with gluten though.

    Can't wait to get baking!

    1. I hope that you like this recipe. Even my hubby liked it which is a good sign :-)

  5. I'm glad you're getting your issues figured out. Tummy problems are the worst! I used to have problems just during long runs and figured out that I just can't do the sugar in the gels and sports drinks. I hope it continues to go well for you!
    Congrats on your latest marathon finish! You are super speedy!

  6. This sounds delicious. I don't have any gluten sensitivities but do try to have less processed wheat products as much as possible, and not make wheat my sole source of grains. I hope your health issues settle down!

  7. Yum! I love to bake! I am not gluten intolerant, but I do eat some GF items and they are really good! Truth be told, I think that if we all took some to all of gluten out of our diets it would help. Hope you tummy issues get better!

    1. Brandi I totally agree with you! I think that too much gluten is bad for anyone.

  8. GF baking is definitely something I haven't mastered yet! I hope you don't have to be GF, but if it helps, I am sure it is worth it! I want to try this recipe - maybe we can learn about GF baking together! I KNOW there is a perfect GF flour mix out there, I just haven't figured it out yet!

    1. I love baking, but the GF baking will be a learning curve for me. I don't think I will ever need to be entirely GF, but so far eliminating some gluten items from my diet seems to be helping me a lot. Especially the over processed ones. YUCK. Don't know how I ate some of that crap for so long! I love to cook also so it has been fun to try some new things in the kitchen.

  9. I have experienced tummy issues and used to eat Tums ALL the time. I thought this was normal. I thought it was simply anxiety that made me feel sick everyday. Turns out I had gallstones and had to get my gallbladder out. I do feel so much better now and have learned these types of things are not normal! The thing was - no one found gallstones for over a year and a half. So I think it's great that you are trusting your gut (Yikes! bad pun!) even though you may not get a firm diagnosis - you are the one who knows your body best!

    1. Amy I am glad you are feeling better! I used to eat Tums like skittles (YUCK), but I didn't need any last week. I am hoping I won't need them anymore at all. I would have to go to Costco and buy them there because I went through so many of them. Haha.

  10. I have also tested negative for Celiac, though I kthink it causes issues for me - I get arthritis! I had sore finger and toe joints for a few months at one point in my life and after cutting gluten grains out for a week the problem was solved! Gluten does inevitably creep into my diet again, but it takes a while for the achy joints to build up again... cutting gluten out for a period fixes it every time.
    I have had great success baking GF using regular recipes and susbtituting my favourite flour blend (1 part tapioca starch, 1 part sorghum flour, one part oat or brown rice flour). I also add in ground flax to the wet ingredients for good measure since reading that xanthan gum isn't so great. Flax helps bind.

    Thanks for the recipe!

  11. Oooh, girl...
    These look great! You know I love to bake ;)
    I haven't been getting your blog updates! What the heck?!
    I think I have it fixed now, so I can stalk you and everything!

    1. This bread is really tasty Michelle. You would love it!!!

      My blogger gets weird sometimes and deletes blogs I read on occasion. I have no idea why.


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