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Caroline’s Gluten Free Banana Bread

July 30, 2018

This delicious gluten free take on Banana Bread from Ke Nui Kitchen’s Pastry Chef Caroline Carr was served as dessert at the 2018 Kōkua Hawaiʻi Foundation Volunteer and Partner Appreciation Celebration!


  • 2 cups gluten free flour (Bob’s Red Mill Gluten Free Baking Flour Recommended)
  • ¾ cup sugar
  • 1 tsp baking soda
  • ½ tsp salt
  • ¾ tsp cinnamon
  • ½ tsp nutmeg
  • 2 large eggs
  • 2 tsp molasses
  • 1 tsp vanilla extract
  • ¼ cup buttermilk
  • ½ cup melted butter (cooled)
  • 1 ¼ cup mashed apple banana (as ripe as possible or thawed from freezer)


  1. Whisk together dry ingredients in one bowl.
  2. In a separate bowl, combine eggs, vanilla, buttermilk, and molasses.
  3. Fold in mashed bananas and butter to wet ingredients.
  4. Add wet ingredients to dry ingredients. Fold together until just combined, making sure to scrape the bottom of the bowl, and get any pockets of hidden flour.
  5. Pour mixture into a greased loaf pan and sprinkle with nuts, or chocolate or carob chips if desired.
  6. Bake at 350 degrees for approximately 50 minutes.
  7. Rotate loaf pan halfway through baking, and use a skewer or knife to test for doneness. The knife or skewer should come out of the loaf clean.
  8. If the top is getting golden brown and center is still gooey, cover with foil and continue baking until center is done.