Robyn I seriously don’t understand why you don’t have millions of subscribers and billions of views… your content is AMAZING and you’re pretty much saving my wife and my 6 year old son’s lives right now with your videos! From the bottom of my heart, Thank you so much for making these videos!!!
OH EM GEE!!! Guys, I made this banana bread today and it TRULY AND HONESTLY was amazing! Best part is that my wife and my 6 year old son (Mr. Very Hard to Please...) loved it as well. If you're watching this video and you're unsure, I can tell you personally that you can bake this recipe with confidence. I'm officially jumping on Robyn's website right now to purchase some baking courses!
I can't wait to make your Banana Bread recipe. I have 4 members of my family who have Celiac. I have tried every brand of gluten free flour. Never wonderful, maybe acceptable. and actually later getting worse. I even tried changing Vanilla brand, Baking soda etc, etc, to see if there was something other than the flour. This weekend I made 2 Banana Breads using a purchased GF flour. All I can say is they were awful, mush. I threw them out and cryed. I went on line and saw your site. Hallelujh -And your Banana Bread recipe. So here goes. Today I'm baking your recipe and crossing my fingers. Divine Intervention I think🤩
This is a fabulous recipe - it tastes amazing; I have added chopped walnuts and chopped dates. My only issue is every time I make it at 325 for even 50 minutes; the middle is raw - I either have to turn up the oven, or put it back in for at least 15 minutes; I have calibrated my oven, and it is exactly what it says. Any recommendations??
BTW, I've been drinking the occasional Coors Light. Friend of mine with Celiac has been drinking same or PBR for quite some time. He's also a gastroenterologist. We speculate the reason neither brand owns up to being GF, is they'r afraid the people will think the beer sucks, Which it does, but it's better than nothing.
Oh, I have celiac. When "glutened", the DH rash kicks right in.... Recently, I forgot to check ingredients in a candy bar till after I'd eaten a third of it, Damn!! Contained wheat flour! I was so pissed off, I said SCREW IT, and ate the rest, Sure enough, 3 days later, breakouts on arm and leg,
Hey there! My go-to substitution for almond flour is gluten-free oat flour. If you also can’t have oats, then use sorghum flour. If you sign up through my Free Lessons on my website I include this additional information on substitutions for my recipes. 😊
It looks so moist :o Awesome work, because texture is a big difficulty with gluten free dessert! What makes it so soft? Anyways, keep working on your great content, sending love and support :D
Thank you! A super-moist banana bread is a MUST for me. I think that the combination of flours gives it the soft texture, especially the almond flour. Almond flour, even in small amounts, is one of my gluten-free baking staples. Using the almond flour in combination with the rice, oat, and tapioca gives it a great structure while still being super soft. Thanks again for your kind words! 😄
Hey there! So sorry I missed this. I’m still testing out egg substitutes for this recipe. I’ve tested it using 2 flax eggs-it still tastes great, but it was denser than the original recipe. My suggestion would be to try a flax egg as well as some applesauce. I haven’t had a chance to try this out yet. I also find that when baking egg free, you need to bake for longer at a slightly lower temperature. I know this isn’t the answer you were looking for, but I hope it helps!
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
Robyn I seriously don’t understand why you don’t have millions of subscribers and billions of views… your content is AMAZING and you’re pretty much saving my wife and my 6 year old son’s lives right now with your videos! From the bottom of my heart, Thank you so much for making these videos!!!
Thank you so much for your kind words. 🥹 I’m so happy to hear the videos have been so helpful for you and your family. ❤️
OH EM GEE!!! Guys, I made this banana bread today and it TRULY AND HONESTLY was amazing! Best part is that my wife and my 6 year old son (Mr. Very Hard to Please...) loved it as well. If you're watching this video and you're unsure, I can tell you personally that you can bake this recipe with confidence. I'm officially jumping on Robyn's website right now to purchase some baking courses!
Yay!!! 🥳 I’m so glad you and your family enjoyed it. Can’t wait to have you join my baking community! 🤩
Love how bright the background is and then the blue of your blouse contrasting with it 👌 great recipe as well! 👍
Thank you so much for your kind words! ☺️
@@robynsglutenfreeliving 😎
this is a superb recipe - thanks Robyn!
i love the Raffi Bananaphone reference... my kids loved that song! i am tired of spending big money for GF flour. thanks for the recipe!
I can't wait to make your Banana Bread recipe. I have 4 members of my family who have Celiac. I have tried every brand of gluten free flour. Never wonderful, maybe acceptable. and actually later getting worse. I even tried changing Vanilla brand, Baking soda etc, etc, to see if there was something other than the flour. This weekend I made 2 Banana Breads using a purchased GF flour. All I can say is they were awful, mush. I threw them out and cryed. I went on line and saw your site. Hallelujh -And your Banana Bread recipe. So here goes. Today I'm baking your recipe and crossing my fingers. Divine Intervention I think🤩
Let me know how it goes!! 😊💕
Sounds good! I've been gluten-free now since January.
Yummy - thank you
Awesome this afternoons project.
Yay! Let me know how it turns out! 😄
you deserve a Oscar :)
This is a fabulous recipe - it tastes amazing; I have added chopped walnuts and chopped dates. My only issue is every time I make it at 325 for even 50 minutes; the middle is raw - I either have to turn up the oven, or put it back in for at least 15 minutes; I have calibrated my oven, and it is exactly what it says. Any recommendations??
Robyn, Can you convert this recipe to make muffins? Thank you!
BTW, I've been drinking the occasional Coors Light. Friend of mine with Celiac has been drinking same or PBR for quite some time. He's also a gastroenterologist. We speculate the reason neither brand owns up to being GF, is they'r afraid the people will think the beer sucks, Which it does, but it's better than nothing.
Oh, I have celiac. When "glutened", the DH rash kicks right in.... Recently, I forgot to check ingredients in a candy bar till after I'd eaten a third of it, Damn!! Contained wheat flour! I was so pissed off, I said SCREW IT, and ate the rest, Sure enough, 3 days later, breakouts on arm and leg,
do you have a substitution for almond flour? found out i’m allergic to wheat and nuts so bummed
Hey there! My go-to substitution for almond flour is gluten-free oat flour. If you also can’t have oats, then use sorghum flour.
If you sign up through my Free Lessons on my website I include this additional information on substitutions for my recipes. 😊
😋
It looks so moist :o Awesome work, because texture is a big difficulty with gluten free dessert! What makes it so soft? Anyways, keep working on your great content, sending love and support :D
Thank you! A super-moist banana bread is a MUST for me. I think that the combination of flours gives it the soft texture, especially the almond flour. Almond flour, even in small amounts, is one of my gluten-free baking staples. Using the almond flour in combination with the rice, oat, and tapioca gives it a great structure while still being super soft.
Thanks again for your kind words! 😄
This recipe looks delicious. What can I use to replace the eggs? I don’t eat animal products.
An egg substitute perhaps...
Hey there! So sorry I missed this. I’m still testing out egg substitutes for this recipe. I’ve tested it using 2 flax eggs-it still tastes great, but it was denser than the original recipe. My suggestion would be to try a flax egg as well as some applesauce. I haven’t had a chance to try this out yet. I also find that when baking egg free, you need to bake for longer at a slightly lower temperature.
I know this isn’t the answer you were looking for, but I hope it helps!