Comments on: Gluten Free Pumpkin Banana Bread {No Sugar Added}

By: Brenda

Brenda — Tue, 10 Nov 2015 11:52:39 +0000

In reply to L. The pumpkin and banana is what is more noticeable, I don't think you can taste the wheat flour.

By: L

Tue, 10 Nov 2015 05:06:13 +0000

The recipe looks great I can’t wait to try it. I’m making it for someone who is diabetic plus I’ve been more interested in healthy desserts lately. I’m going to follow it but just with regular flour and maybe 1 tsp or tbs honey… I have never baked with whole wheat pastry flour before. This may seem like a silly question but if I use it in baked goods will it have a distinct wheat flavor?
Thank you

By: Crystal

Crystal — Tue, 13 Oct 2015 17:22:44 +0000

Lovely recipe Brenda! For those wondering I was successful in replacing 1/2 cup of the flour with almond flour. It rose wonderfully! *my flour blend was Cloud9 which is higher in carbs but works almost like a gluten based flour so that may be the difference. I’d include a photo but not sure how

By: Raven

Raven — Thu, 12 Mar 2015 02:16:27 +0000

In reply to Melissa. I had the same problem. The middle was incredibly undercooked even after two hours. (I did not use honey and followed the recipe as given except I used agave powder instead of stevia.) I believe the wet-to-dry ingredient ratio is off. After comparing with several over banana-pumpkin bread recipes, the main difference is the milk, so I'm going to try again without the milk.

By: susan davidson

susan davidson — Wed, 28 Jan 2015 18:24:40 +0000

Its baking right now!i cant wait to try it it smells soo good!

By: susan davidson

susan davidson — Wed, 28 Jan 2015 17:54:54 +0000

I have this bread in my oven right now.i cant wait to try it.im trying to lose weight and my husband cant have sugar.

By: Brenda

Brenda — Mon, 20 Oct 2014 11:05:42 +0000

In reply to Jennifer. Thanks for sharing!

By: Jennifer

Jennifer — Mon, 20 Oct 2014 02:10:50 +0000

I made these tonight and LOVED them!!! I’m not a huge fan of gluten free and this was DELICIOUS!!!

By: Brenda

Brenda — Tue, 30 Sep 2014 11:17:39 +0000

In reply to Carey. I'm sorry I've not experimented with this recipe as egg free, I'm not sure how to accommodate that.

By: Carey

Carey — Tue, 30 Sep 2014 00:21:58 +0000

Hi, just tried this recipe egg free. One time with chia equal to two eggs, the second time with the applesauce equivalent for one and one chia. Great flavor but no rise, like a brick. Any suggestions? I read somewhere that if you do applesauce for egg you need to add more baking powder. Kids ate it but my hubby said it wasn’t good.

By: Virginia

Virginia — Fri, 19 Sep 2014 00:58:06 +0000

Wonderful recipe. Thank you. I used regular Gold Medal Flour and 1/4 cup of Granulated sugar (everything else as written). Baked for 60 minutes and it was perfect.

By: Brenda

Brenda — Sun, 31 Aug 2014 01:05:27 +0000

In reply to Sarah. What kind of gluten free flour did you use? It should be moist but not mushy. Maybe place in the fridge overnight. Reheat individual pieces to toast them.

By: Sarah

Sarah — Sat, 30 Aug 2014 22:22:06 +0000

I made this today and followed recipe exactly and the bottom is quite mushy. After cooking for 70 minutes the knife came out clean but it looks like it’s not done. Is this the way it’s supposed to come out? I am new to gluten free baking.

By: Brenda

Brenda — Sun, 23 Feb 2014 12:57:05 +0000

In reply to Melissa. May I ask how much honey you used in the recipe? I'm thinking the applesauce could have been removed when using honey, too much liquid.

By: Melissa

Melissa — Sun, 23 Feb 2014 02:17:35 +0000

I made this yesterday and I’m sorry to say it did not cook all of the way through. I did add honey because I don’t have any stevia. After an hour and a half of cooking I gave up. I had made two loaves because I’ve never had a banana bread recipe fail. The chickens however thought it was swell. Oh well.