Grain-Free Banana Bread

can you use tapioca flour in place of the arrowroot flour?
Thanks

I had to swap out the buckwheat for 1:1 gluten-free baking mix since I ran out of buckwheat. Also, the kiddo requested cupcakes instead of a loaf, so aside from those two variations, I followed the recipe as stated and it turned out so tasty and wonderful!

Amazing! So moist and delicious. Followed recipe as written but subbed walnuts for hazelnuts. This recipe will be on definite repeat!

I’ve just put the loaf in the oven. I’m looking forward to tasting this bread.

I used raw Oregon Hazelnuts, I found them somewhat difficult to crush.

I didn't have enough arrowroot so I made up for it with the buckwheat. This banana bread has the perfect flavour and just the right sweetness. This will be our go-to recipe for banana bread!

so many comments! but I couldn't find one that asked this - what if you don't have any buckwheat flour on hand? I have everything else. Could I use regular flour, cake flour, ground up oats, flax, quinoa? Guessing not coconut flour as I know that throws everything else off..

This is so freaking good. I prefer it with walnuts instead of hazelnuts (feels like the hazelnut flavor is a little too bold and overpowers the banana and buckwheat flavor), and added 3 oz of dark chocolate chunks. It's amazing - my office and my family looooooove and can't believe it's grain free!

This turned out great even with the improvisations I made due to ingredients on hand. I used 1 cup GF pastry flour, 1/2 Cup buckwheat flour, a TSP arrowroot for dry ingredients. For wet, I subbed Agave for the maple syrup and walnuts for the hazelnuts and canola oil for the coconut oil. Added 1/2 tsp of cinnamon per comments. It turned out delicious but cooked far faster than noted in recipe -- at 40 minutes, the edges were burning although the rest was done perfectly. I'd go 35 minutes next time.

This was not a success for me, unfortunately, but in light of all of the glowing reviews, I am sure it is a mistake I made myself. I don't have a scale, so looked on the King Arthur website for volume conversions; I also used olive oil instead of coconut oil and kind of guesstimated the equivalency in weight/volume. I followed everything else to a T (and included cinnamon- which is a must!). The banana bread tasted good but was dry and crumbly. I definitely think I did not include enough liquids somewhere, I am sure it has to do with a shoddy conversion (I also was a bit low on maple syrup- that may have been part of the problem). I would certainly try this again and increase the liquids. Thank you Shauna!

Could I substitute the arrowroot and buckwheat with an all purpose GF flour (Pamela's)? I'm really glad to see your recipe, and I look forward to trying it in the next few days - the bananas are almost ready!

Hope you can tell me the dimensions of a one pound loaf pan, as written in this recipe. Thanks!

To "prep" ripe bananas easily: every time you have a banana that is getting too ripe, put it in the freezer-peeled or not. If peeled, put it in a freezer bag. When you are getting ready to bake, put it on the counter for an hour or two to thaw. Slice off the end of the thawed unpeeled banana, and squeeze it out like a tube of toothpaste.

This smelled wonderful and tasted delicious too! I used sliced almonds for the nuts since I had them on hand, olive oil for the coconut oil. Not too sweet , which is how I like it. The buckwheat flour added a nice complexity. Yum!

Mine also turned out great. I added a 1/2 cup of chopped pecans, because I love the flavor combo and texture. Thank you Shauna!

Scrumptious! Mine turned out much darker than the photo, I don't know why, but it was delicious. It didn't need butter, but I slathered some on it anyway and made a meal of it. Several meals, actually.

Every week I get 3 bananas in my CSA box. Every weekend I make your amazing bread and we feast on it all week! Thanks for all the effort you put into creating your recipes.
PS am so looking forward to my Kickstarter flour mix!

pub-lish
1. (of an author or company) prepare and issue (a book, journal, piece of music, or other work) for the public.

Shauna, since your recipes are published, for the public, not just for your own personal use, I think it would be doing a great service to people who have followed and loved your books from inception, if you would include both weight measurements and volume measurements in all your recipes. Yes, it's a little extra work for you as the author but it shows a tuning-in and respect for your readers.
I purchased your book, Gluten Free Girl, the moment it became available. I have made many of your recipes and purchased every other book that you and the Chef have written. But I find myself becoming increasingly irritated and aggravated by assumptions that you seem to make as far as availability of ingredients to the average person living in the average community. Most people do not live in wonderful Seattle where you can literally get anything you want as far as ingredients go. When you publish a recipe and blithely assume that everyone has a local pig farmer that they can consult about the exact cut of meat and the pigs diet, I start to roll my eyes and lose interest.

I also bake using weight measurements but most people don't. When I share a recipe with a friend who I know does not have a gram scale I am always careful to give them the approximate equivalent in a volume measurement. I realize that this is not an exact science but the recipes turn out fine and lovely even when the volume measurements are used.

We all live in a real world. Your readers, and fans, live in a wide assortment of communities. It would be much appreciated if you were able to acknowledge this fact.

Many thanks

Poor Shauna! I was amazed to read some of the nit picky and outright aggressive comments below. People, figure out how you need to eat for 'you' and your needs. If you don't eat sugar, or meat, or dairy that's just super. But why beat someone up for being patient enough to deconstruct a much loved baked good recipe so that it's grain free? And then shares it! I have to shake my head at people who have nothing better to do than whine that a recipe wasn't custom made for them or worse: accuse a kind and well meaning person of being disingenuous.

I made this nut-free and it is honestly the best banana bread I've ever had! I have a whole grain GF mix of equal parts buckwheat, millet, and sorghum so I used 150 grams of that in place of the buckwheat and almond. Also used tapioca instead of arrowroot because that's what I had in my fridge, and butter instead of coconut oil. I upped the butter to 90 grams to account for the lack of almonds but it may not have been necessary. I also used chocolate chips instead of hazelnuts. :) Of course, it's no longer grain free or dairy free at this point, but this recipe will definitely be my go-to for banana bread from now on. Thanks, Shauna!

Simple and delicious! Thanks for awesome recipe.