Gluten-Free Cinnamon Banana Bread

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Recipe Information

# of Servings: 12
Recipe Created By: Susan S


1 cup sorghum flour
1/2 cup corn or potato starch
1/4 cup tapioca starch
1 tsp xanthan gum or guar gum
1 tsp baking soda
1/2 tsp salt
1/2 cup sugar
1 large banana
3 Tbsp oil
3 Tbsp egg whites (see below for sub)
1 Tbsp lemon juice or vinegar
1 cup milk, milk substitute, or water
1 tsp cinnamon (optional)


Mix dry ingredients and wet ingredients separately, then stir together until well-blended.

Bake at 350 °F as muffins (~22 minutes), mini-loaves (~35 minutes) or full-sized loaf (~45 minutes).


This is my son’s favorite banana bread. It is based on Kathy P’s wacky cake. It’s a forgiving recipe–most substitutions work well.


The sorghum/starch flour blend can be replaced with 1 3/4 cup of your favorite gluten-free flour blend.

3 tablespoons of egg whites are equivalent to about 1 egg or 3 tablespoons of an egg replacer (like applesauce).

The milk can be replaced by a milk substitute or water.

The lemon juice can be replaced by vinegar.

Guar gum may be substituted for the xanthan gum.

Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

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