I made this today & just had a taste- very good!! I think it’s right up there with my best regular gluten laden banana breads. I did sub a small container of applesauce as I only had 3 bananas- the bread is moist & sweet & I like the crunch from the topping. Will definately make it again- thank you !
I’ve made this recipe five or six times — absolutely love it. I’m an avid baker, and I still bake wheat flour cakes and breads, including a five-star Martha Stewart banana bread. My family likes this one better (and everyone can eat it, big bonus). I double the cinnamon and nutmeg, and omit the crumb — just to cut down the sugar a tiny bit. I’m bringing this bread, in muffin form, to a morning gathering tomorrow and won’t bother telling anyone it’s GF. No need to apologize with this recipe. It’s really great!
Easy to do, quick, and this really tastes great. Can’t tell it’s gluten free from the taste, texture and looks. First timer doing this recipe but it will not be the last for sure. I might not do the crumb topping next time to check the difference because it’s pretty sweet. I’m allergic to nuts so I omitted them on the crumb mixture so this could be why it is sweeter than with the nuts.
Great bread. I didn’t have a bag of AF flour blend, but the recipe worked well with my own. Cooking time was spot on, and my larger metal loaf pan was the correct size.
This is a fantastic recipe and I use it exclusively. Since I now live in Australia and Authentic Foods flour blend is not available here I have to concoct the recipe using what I can find here but the recipe turns out a dream no matter what. Here I use a gluten-free blend for half the mix and then use buckwheat for the other half–so it is 3/4 C. gluten-free flour mix and 3/4 C. buckwheat–and I also double the spice as one of the other posts suggested–and please believe me–it is fabulous. Are there any plans to bring Authentic Foods to Australia???? Please??
I made this today & just had a taste- very good!! I think it’s right up there with my best regular gluten laden banana breads. I did sub a small container of applesauce as I only had 3 bananas- the bread is moist & sweet & I like the crunch from the topping. Will definately make it again- thank you !
I’ve made this recipe five or six times — absolutely love it. I’m an avid baker, and I still bake wheat flour cakes and breads, including a five-star Martha Stewart banana bread. My family likes this one better (and everyone can eat it, big bonus). I double the cinnamon and nutmeg, and omit the crumb — just to cut down the sugar a tiny bit. I’m bringing this bread, in muffin form, to a morning gathering tomorrow and won’t bother telling anyone it’s GF. No need to apologize with this recipe. It’s really great!
Easy to do, quick, and this really tastes great. Can’t tell it’s gluten free from the taste, texture and looks. First timer doing this recipe but it will not be the last for sure. I might not do the crumb topping next time to check the difference because it’s pretty sweet. I’m allergic to nuts so I omitted them on the crumb mixture so this could be why it is sweeter than with the nuts.
Great bread. I didn’t have a bag of AF flour blend, but the recipe worked well with my own. Cooking time was spot on, and my larger metal loaf pan was the correct size.
This is a fantastic recipe and I use it exclusively. Since I now live in Australia and Authentic Foods flour blend is not available here I have to concoct the recipe using what I can find here but the recipe turns out a dream no matter what. Here I use a gluten-free blend for half the mix and then use buckwheat for the other half–so it is 3/4 C. gluten-free flour mix and 3/4 C. buckwheat–and I also double the spice as one of the other posts suggested–and please believe me–it is fabulous. Are there any plans to bring Authentic Foods to Australia???? Please??