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Home » Recipes » Quick Breads

Mary's Homemade Banana Bread

May 13, 2019 · 3 Comments

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If you like the flavor of bananas, you’ll love this homemade banana bread. This quick bread is so tender and tasty, no one will guess its gluten free! #glutenfreerecipes #bananabread

If you like the flavor of bananas, you’ll love this homemade banana bread. This quick bread is so tender and tasty, no one will guess its gluten free! 

Close-up of homemade banana bread and remaining loaf on white rectangular plate on blue and white checkered tablecloth

My mom’s been making the same banana bread recipe for as long as I can remember.  She got the recipe, over 50 years ago, from a co-worker named Mary.

My family has always loved her homemade banana bread, but when Celiac disease entered the picture, my dad and I were no longer able to enjoy it.  A couple simple changes, like substituting gluten free flour for all-purpose flour, and increasing the baking soda by ½ teaspoon, put this favorite quick bread back on the table for everyone again.

Small white plate with 2 slices of homemade banana bread in top right corner and 1 slice and remaining loaf on white rectangular plate in lower right corner

If you’re not a fan of bananas, you’ll want to try my Lemon Blueberry Bread with Lemon Glaze or Gluten Free Chocolate Chip Pumpkin Bread.  Both of these quick bread recipes are full of flavor and free of bananas.

This banana bread is filled with delicious flavor and serves about 10.  If you want delicious banana flavor, but need to serve more friends or family, try my Gluten Free Banana Cake with Cream Cheese Frosting.  I know you’ll enjoy both recipes as much as my family does!

(This post contains affiliate links. Read my disclosure policy here.)

How to Make Mary’s Homemade Banana Bread

Preheat the oven to 300 degrees and set aside a 9”x5” loaf pan.

In a large mixing bowl, add the melted shortening, eggs, and sugar.  Stir together, with a wooden spoon, until completely combined (photos 1 & 2).

Steps 1-4 for making Mary's Homemade Banana Bread

Add the gluten free flour, baking soda, and salt to the sugar mixture.  Stir until the dry ingredients are completely incorporated (photos 3 & 4).

Add the mashed bananas to the batter and stir until combined (photos 5 & 6).  Make sure the mashed bananas are thoroughly mixed with the rest of the batter.  The bananas add flavor and moisture to the bread and you want every slice to be filled with flavor.

Process steps 5-7 for making Mary's Homemade Banana Bread

Transfer the batter to a 9”x5” loaf pan (photo 7).  Use a rubber spatula to spread the batter evenly in the pan.

Bake for 55 to 65 minutes or until a wooden pick inserted into the center of the bread comes out clean.

Cool the banana bread on a wire rack for at least 30 minutes before removing from the pan.

Overhead view of a baked loaf of Marys Homemade Banana Bread in loaf pan on wire rack

How do you know if the banana bread is done?

Insert a wooden pick or cake tester into the center of the bread.  If the tester comes out clean, the bread is done.

If the tester doesn’t come out clean, continue baking for an additional 3-4 minutes and test again.  The center of the banana bread takes the longest to bake, so you always want to make sure the center is completely done.

Overhead view of Mary's Homemade Banana Bread loaf and 3 cut slices on white plate on blue and white checkered tablecloth

Tips for Making Homemade Banana Bread

  • Let the melted shortening cool a bit before stirring it together with the sugar and eggs. You don’t want the heat from the shortening to scramble the eggs.
  • Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn’t contain it, try adding ½ teaspoon to the recipe.  I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which has xanthan gum in it.
  • Make sure to use ripe bananas for this banana bread. Under ripe bananas don’t add enough sweetness and overripe bananas can make the banana bread gooey.
  • Be sure to measure the 1 & ½ cups of mashed bananas. Using more mashed bananas will make the bread soggy.  Not using enough mashed bananas will leave the banana bread dry.

If you have some ripe bananas you need to use, give Mary’s Homemade Banana Bread a try.  This quick bread is a perfect treat for breakfast or an afternoon snack.  Happy Baking!

More Gluten Free Banana Recipes To Try

  • Healthy Quinoa Banana and Strawberry Muffins
  • Caramelized Banana Bread {Gluten Free}
  • Gluten Free Chocolate Chip Banana Muffins
  • Gluten Free Chocolate Chip and Walnut Banana Bread
  • Banana Oatmeal Cookie Recipe
  • Gluten Free Banana Blueberry Bread

If you tried this recipe or any other recipe on the blog, don't forget to leave a star rating and let me know how it turned out in the comments below.  I really enjoy hearing from you!

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Close-up of homemade banana bread and remaining loaf on white rectangular plate on blue and white checkered tablecloth

Mary's Homemade Banana Bread

Connie @ Flavor Walk
If you like the flavor of bananas, you’ll love this homemade banana bread. This quick bread is so tender and tasty, no one will guess its gluten free!
4.50 from 2 votes
Print Recipe Pin Recipe
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Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Breakfast, Dessert, Snack
Cuisine American, Gluten free
Servings 10 slices
Calories 280 kcal

Ingredients
  

  • ½ cup shortening (melted)
  • 2 eggs (unbeaten)
  • 1 cup sugar
  • 2 cups gluten free flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 ½ cups mashed bananas

Instructions
 

  • Preheat oven to 300 degrees and set aside a 9"x5" loaf pan.
  • In a large mixing bowl, add the melted shortening, eggs, and sugar.  Stir together, with a wooden spoon, until completey combined.
  • Add the gluten free flour, baking soda, and salt to the sugar mixture.  Stir until the dry ingredients are completely incorporated.
  • Add the mashed bananas to the batter and stir until combined.
  • Transfer the batter to a 9"x5" loaf pan.  Use a rubber spatula to spread the batter evenly in the pan.
  • Bake for 55 - 65 minutes or until a pick inserted into the center of the bread comes out clean.
  • Cool the bread on a wire rack before removing from pan.

Notes

  • Let the melted shortening cool a bit before stirring it together with the sugar and eggs. You don’t want the heat from the shortening to scramble the eggs.
  • Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn’t contain it, try adding ½ teaspoon to the recipe.  I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which has xanthan gum in it.
  • Make sure to use ripe bananas for this banana bread. Under ripe bananas don’t add enough sweetness and overripe bananas can make the banana bread gooey.
  • Be sure to measure the 1 & ½ cups of mashed bananas. Using more mashed bananas will make the bread soggy.  Not using enough mashed bananas will leave the banana bread dry.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 42gProtein: 3gFat: 11gSaturated Fat: 2gCholesterol: 32mgSodium: 410mgPotassium: 92mgFiber: 3gSugar: 23gVitamin A: 60IUVitamin C: 2mgCalcium: 22mgIron: 1.1mg

Nutrition Disclaimer

Nutritional information provided is an estimate and will vary based on products and brands you use. You should calculate the actual nutritional information with the ingredients you are using with your preferred nutrition calculator.

This recipe was first published in 2017, but was published again in 2019 to include updated images, step by step instructions, and nutritional information.

3.5.3226This recipe was first published in 2017, but was published again in 2019 to include updated images, step by step instructions, and nutritional information.

More Quick Bread Recipes

  • Caramelized Banana Bread {Gluten Free}

Thanks for sharing this recipe!

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Reader Interactions

Comments

  1. Patty says

    September 16, 2018 at 7:19 am

    Always love banana bread.

    Reply
  2. sheenam @ thetwincookingproject says

    May 14, 2019 at 10:46 pm

    Love that gorgeous colour. This banana bread looks YUM!!!

    Reply
  3. Diane says

    May 16, 2019 at 8:49 am

    This is a really moist and tender banana bread with good banana flavor. I will make it again for sure.

    Reply

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