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One Bowl G-F Banana Bread for Sleepyheads

By Edited Nov 22, 2015 1 4

Ahh, the smell of fresh bread from the oven

My homemade banana bread
Credit: RoseWrites on InfoBarrel / All rights reserved

Had this happen?

You buy a bunch of bananas and eat about three. Then, the next time you look at them, the remaining ones have brown spots on them and no one will eat them - they look too yucky.
Don't toss them out just yet; you can make banana bread in just one big bowl and have a healthy snack, dessert or breakfast for the rest of the week.
The great thing is, you can add between 1/2 cup to 1 cup of your own special ingredients. And don't limit yourself to just walnuts. Why not try pecans, blueberries, or chocolate chips? 
I tweaked the original recipe for those on gluten-free diets (and included some vegan options), however this recipe works just as well with gluten-containing and dairy ingredients. Using regular flour? Just omit the xanthan gum.

Once you buy the fresher ones

the overripe ones should be baked (or frozen)

Day 130: Ripe
Credit: Keith McDuffee (Gudlyf on flickr) / Licensed under Creative Commons Attribution 2.0 Generic

No time to bake it yet?

I read this tip in Parents Canada magazine. Place overripe bananas in the freezer (whole, in their skins). When you are ready to bake, thaw them in a bowl (to catch the drips) and squeeze the mushy banana right out of its skin.[1]

One Bowl G-F Banana Bread

1 loaf | Prep: 10 mins | Total: 1 hour

This recipe was adapted from page 59 of the May / June 2012 edition of Parents Canada[1] magazine. 

3 very ripe bananas
1/2 cup sugar (white or brown)
1 large egg (or see vegan substitutes following recipe)
1/3 cup cold pressed canola oil, flax oil, or high–linoleic safflower oil
1 tsp. vanilla extract
1 tsp. baking soda
1/2 tsp. salt
2 cups gluten-free all-purpose flour (I use Bob's Red Mill)
1.5 tsp. xanthan gum (omit if using regular flour)
1/2 cup - 1 cup of anything you like (I use walnuts and/or choc chips)
Adjust oven racks (if need be) to ensure loaf pan will be in the center of your oven. Preheat oven to 350 F.
In a large bowl, mash the bananas with sugar, egg (or vegan substitute), oil and vanilla until combined (but not smooth). It's ideal a bit lumpy.
Add the flour, xanthan gum, baking soda, and salt. Mix until the batter just comes together. Next add your special ingredient (which should be between 1/2 cup - 1 cup). Fold in or stir until everything is just combined.
Pour the batter into a parchment paper-lined loaf pan (which measures at least 8" x 4") or a loaf pan that has been greased.
Bake 35 - 50 minutes (until golden brown and top is springy to the touch - with a spoon, press on center).
Tip: If the top is browning too fast (after 20 minutes of baking) put a tented piece of foil over the loaf.  
To tell if it's done: Poke the center of the loaf with a skewer. If it comes out wet, keep baking loaf and check periodically. Once only a few crumbs appear on skewer, remove from the oven. (The time will vary based on the special ingredient added to your loaf).
Allow to cool in the pan for about 20 - 30 minutes, then flip out onto a cooling rack. Serve warm or cold. Store in the refrigerator in an airtight container or wrapped in wax paper.

Vegan substitutes for 1 egg:

Beat together 1/4 cup soymilk + 1 tbsp. lemon juice = 1 beaten egg (works as a leavening agent in cookies and muffins, etc).[2] Do this step first to keep everything in one large bowl.

Ener-G Egg Replacer -- 16 oz

Ener-G Egg Replacer -- 16 oz RoseWrites 2014-04-06 4.5 0 5

Or use Ener-G Egg Replacer for fluffier bread

Ener-G Egg Replacer -- 16 oz
Amazon Price: $6.69 $4.99 Buy Now
(price as of Nov 22, 2015)
This replaces egg whites as well as egg yolks in baking.
Directions: 1- 1/2 teaspoons Ener-G Egg Replacer plus 2 tablespoons warm water equals one egg. Mix thoroughly before adding. Ingredients: potato starch, tapioca starch flour, leavening (calcium lactate - not derived from dairy, calcium carbonate, citric acid), sodium carboxymethycellulose, and methylcellulose.

Want banana muffins? Reduce bake time

Depending on their size, 15 - 25 minutes at 350 F

Credit: jeffreyw on flickr / Licensed under Creative Commons Attribution 2.0 Generic

New: How to Peel a Banana

Nah, it's not the way monkeys do it (that's next)

How to Peel a Banana the Easy Way

Apparently, this is how monkeys do it

Feeling a bit down?

Please say you can see the sad face too
Credit: Debs (ò‿ó)♪ on flickr / Licensed under Creative Commons Attribution 2.0 Generic

Some jokes while your bread is baking

Why did the guy lose his job in a fruit packing firm?
Answer: He kept throwing the bent bananas away.[3]
Why don't bananas snore?
Answer: Because they don't want to wake up the rest of the bunch.[3]

One joke I made up

Why don't bananas worry about their weight?
Answer: Because they have mass a-peel!

Effective warning sign to put on a slippery floor

Take Care
Credit: Sin Amigos on flickr / Licensed under Creative Commons Attribution 2.0 Generic

Wet Floor Sign Cones - Banana (3 Pack)

Wet Floor Sign Cones - Banana (3 Pack) RoseWrites 2014-04-06 5.0 0 5

Wow, you can actually buy banana cones

It's not exactly the same model as shown above

Banana Cone, 3pk
Amazon Price: $119.94 Buy Now
(price as of Nov 22, 2015)
Once I read the reviews, I just had to include these wet floor sign banana cones. You get 3 in a pack of these top quality polypropylene floor signs. And - get this - this product was awarded the 2013 ISSA Visitors' Choice Innovation Award. [4][5] Customers report that people take more notice of these signs. These are stackable and weigh about 2 lbs. each. Ideal for schools, malls, restaurants, cafeterias, hospitals, grocery stores, and liquor stores.


Apr 8, 2014 3:57pm
This is similar to what I make. Difference is I use honey instead of sugar, butter instead of oil, and I add cinnamon but not vanilla. My favorite gluten-free flour is Pamela's, although Bob's Red Mill is another very good brand.
Apr 8, 2014 9:09pm
Sometimes I use Becel Vegan in place of oil (I understand Earth Balance is very good too). I think I'll try adding a bit of cinnamon next time - I never thought of that. Bob's Red Mill seems to be easier to find here in Canada, but I remember you've recommended Pamela's cookies before. Thanks so much for dropping by and commenting Tano. Take good care, Rose
Apr 8, 2014 3:57pm
This comment has been deleted.
May 9, 2014 2:28pm
I'm like Tano: I use cinnamon (and nutmeg) in my banana bread. I keep in the vanilla, though! That reminds me, I've got to make up some banana muffins later today...
May 9, 2014 4:39pm
Ha yeah, it's amazing that no matter how few bananas I buy, there's always a few that ripen "too fast" for anyone in the house to eat. I'll try adding cinnamon (and perhaps nutmeg) sometime, thanks for the suggestion (and for dropping by). Sincerely, Rose
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  1. "One Bowl Banana Bread." Parents Canada magazine. May / June 2012 edition 30/04/2012.
  2. "Vegan Baking Substitutes." Savvy Vegetarian. 5/04/2014 <Web >
  3. "Funny Banana Jokes." Free Funny Jokes. 5/04/2014 <Web >
  4. "Product Innovations On Display - Award Winners Announced." CleanLink. 26/11/2013. 6/04/2014 <Web >
  5. "What are Banana Cones?." Banana Products. 6/04/2014 <Web >

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