Treatment Guide

Gluten Free Maui Banana Bread Recipe

Gluten free Maui banana bread Amy Fothergill

When you go to Hawaii, more specifically Maui, it seems like there’s a checklist of what most people do or see like snorkeling, going to Haleakala, seeing a rainbow (maybe even a double!), attending a luau, and driving the road to Hana which includes consuming the famous banana bread from any one of a number of roadside stands.

On our way to Hana, we never made it to one of the roadside banana bread stands, mostly because they all had gluten in them. I did allow myself to taste one local batch from a grocery store in Ka’anapali because I was curious. The family also agreed it was delicious.

When I returned home, I was determined to recreate the same flavor but in a gluten-free variety. After doing some cross referencing, I decided to use my own recipe for banana bread with the addition of salted macadamia nuts and some extra cinnamon. The result was simply delicious; the bread is moist and sweet with a hint of cinnamon and a nice crunch from the macadamias. Why not give it a try? You will be saying “Mahalo” or thank you for sure!

Gluten free Maui banana bread Amy FothergillGluten-Free Maui Banana Bread

2 cup basic Gluten-Free flour blend (you can use your own to try this one)
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt (use less if the nuts are salted)
1/2 teaspoon xanthan gum
1/8 teaspoon ground ginger
1/2 teaspoon cinnamon

2 large eggs
1/2 cup melted butter or vegetable oil
1/3 cup milk or yogurt
3/4 cup brown sugar
1 teaspoon vanilla
3 ripe, mashed bananas
1/2 c chopped macadamia nuts or walnuts
Optional: 1/2 c unsweetened shredded coconut

1. Pre-heat oven to 325F and generously grease loaf pan.
2. In a large bowl, mix the dry ingredients (first 7 ingredients).
3. In a smaller bowl, mix the eggs, then add the butter or oil, milk or yogurt, sugar, vanilla and banana.
4. Add the wet ingredients to the dry ingredients and mix. Stir in the nuts and optionally, the coconut.
5. Place batter into loaf pan.
6. Bake for 40 minutes or until the top is golden brown and the middle is set.

Author Information: Amy Fothergill, San Francisco, CA
Amy Fothergill is the mother of two and owner of The Family Chef. She teaches cooking classes and provides consultations. She blends her culinary techniques with delicious ingredients to create gluten free, healthy dishes that the whole family enjoys.
Blog: (a food blog which is a blend of gluten free and regular recipes)
Email: Amy Fothergill
Gluten-free recipes:

About Amy Fothergill

Chef Amy Fothergill is passionate about gluten-free cooking that are always big on taste. She teaches classes, writes a food blog and just finished writing a gluten-free cookbook. Contact her at or get more info about her book at


  1. This recipe looks delish!! I’m pinning this for later use :) I just made one very similar, but gluten-FULL. I’m excited to try this one out. My bf and I are on a new journey to live gluten free :) Thanks for the recipe!

  2. This bread is marvelous!

  3. I’ve been baking mine for 60 mins now and still not cooked inthe middle. Even looked back at the recipe and made sure it was all correct.

    • Samantha, I’m not sure why it’s not cooked. It’s possible your oven may run lower than mine (or mine runs higher than yours)? What type of pan-glass or metal? All of these things can affect the baking time. Did it turn out ok?

  4. The recipe looks good except for the vegetable oil. I use coconut oil instead. :)

  5. I have to cook for an hour also

  6. Rose McClanaghan

    Is it possible to substitute coconut flour for the gluten free flour

    • Rose, coconut flour absorbs more liquid than the other flour blend. I would look for a paleo recipe for banana bread then just add the things that make it so good like coconut, vanilla, macadamia nuts and cinnamon! You might be able to use a combo of coconut flour and almond flour.

  7. Hei, is it possible without the xanthan gum? I live in a small town in Norway, there is no way to buy this thing here :-(

    • This is from the website of Gluten-Free Goddess. I thought it would be easier to cut/paste rather than send the link as it’s long:

      Using gums for a gluten sub:

      Xanthan gum is a cellulose additive that adds stretch and viscosity to gluten-free recipes, but those who are hyper-sensitive to corn (xanthan gum is often derived from a corn base) might try using guar gum.

      Guar gum is legume derived, so those who are sensitive to beans, soy or legumes may react to it. Even if one is not allergic to legumes, guar gum may act as a laxative in sensitive individuals.

      I was recently asked about baking with no gums. Here are some thoughts:

      Try adding a tablespoon of potato starch, or tapioca starch (or arrowroot); certain starches have a binding ability, especially when whisked with warm liquid.

      If you can handle eggs- try adding an extra whipped egg white.

      Adding 1-2 tablespoons of honey- or agave- to a baking recipe adds moisture and binding.

      If you can tolerate flax seed meal; try making a gel and adding a tablespoon to recipes. It doesn’t bind quite as well- but it adds fiber and has a lovely texture.

      For things like muffins and quick breads- I have a crazy thought. How about adding a half cup of fruit jam to the batter? The fruit pectin will help with binding and moisture.

      In all my experimenting, I have found that not using gums does make for a crumbly, more fragile result. Though flax seed meal can definitely help.

      Read more:

  8. I have just come across your site. What a Godsend!!! My 15 year old son has been diagnosed with a severe gluten intolerance and I have been reading everything I can to help him. Thank you for the great information and recipes. I have begun emptying my cupboards and replacing everything with gluten free products to help him. I am worried about weight gain. He is already on the heavy side, so is this change going to hinder his weight management? Thanks for your help.

    • Linda, I’m so happy this is helpful! I wrote a gf cookbook that goes through everything on how to convert recipes to gluten-free. More info at

      I’m not a doctor nor a dietitian but would say to not just replace items 1:1 with the gf substitute. Introduce more fruits, veggies and proteins. So, for example, rather than have a gf hamburger bun, have a lettuce wrapped burger instead.

      Hope this all helps!

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