Ever tried gluten-free bread?

Yeah, ew. That was my reaction too. The bread lacks that very thing that makes it bread – an elastic dough that makes each bite truly scrumptious. I recently tried a banana bread recipe constructed by Elizabeth Hasselbeck, an American television personality with a surprising talent in the kitchen. Check out this fabulous banana bread recipe that brings maximum taste and texture using minimum ingredients.

Elizabeth Hasselbeck's Gluten Free Banana Bread

  • Prep Time:5-10 minutes
  • Cook Time:30-60 minutes
  • Total Time:35-70 minutes
  • Servings:8
  • Easy


  • 5 tablespoon unsalted butter
  • 1 cup granulated sugar
  • 2 eggs
  • 4 small ripe bananas
  • 1 cup brown rice flour
  • 3/4 cup millet flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon baking powder
  • 1/2 cup chopped walnuts (optional)
  • Step 1

    Assemble all ingredients needed.

    Photo by Olivia Chadwick
  • Step 2

    Preheat the oven to 350°F. Line a 2-pound loaf pan with aluminum foil and then coat the foil with cooking spray.

    Photo by Olivia Chadwick
  • Step 3

    Place the butter and sugar in a large bowl. With an electric mixer on high speed, beat until the mixture is light yellow and fluffy. Add the eggs, one at a time, mixing on medium speed until combined.

    Photo by Olivia Chadwick
  • Step 4

    Add the mashed banana and 1/3 cup of water, and mix on low speed for 1 minute.

    Photo by Olivia Chadwick
  • Step 5

    Sprinkle the brown rice flour, millet flour, baking soda, salt, xanthan gum, and baking powder over the bananas.

    Photo by Olivia Chadwick
  • Step 6

    Spoon the batter into the prepared loaf pan.

    Photo by Olivia Chadwick
  • Step 7

    Bake until the center of the bread springs back to the touch, 50 to 55 minutes.

    Photo by Olivia Chadwick
  • Step 8

    Transfer the loaf pan to a wire rack and let it cool for 5 minutes. Then lift the bread out of the pan and and let it cool completely on the wire rack before slicing.

    Photo by Olivia Chadwick