Description
Moist, naturally sweet, and full of that comforting banana flavor, this gluten free banana bread brings indulgent taste and gluten-free peace of mind—perfect for any baker.
Ingredients
Scale
- 1 ½ cups mashed overripe bananas (about 3 large bananas)
- 2 eggs
- ¼ cup melted coconut oil
- ¼ cup maple syrup
- ¼ cup coconut sugar
- 1 tsp vanilla extract
- 1 ½ cups almond flour
- ¼ cup tapioca starch
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp apple cider vinegar
- ¼ cup almond milk
- Optional: ½ cup chopped walnuts or chocolate chips
Instructions
- Preheat oven to 325°F (160°C) and grease a loaf pan.
- In a large bowl, mash bananas and mix in eggs, coconut oil, maple syrup, coconut sugar, and vanilla.
- Stir in almond flour, tapioca starch, baking soda, salt, apple cider vinegar, and almond milk. Mix until just combined.
- Fold in optional add-ins like chocolate chips or nuts if using.
- Let the batter rest for 10 minutes.
- Pour into the prepared loaf pan and smooth the top.
- Bake for 60–70 minutes, tenting with foil halfway through to prevent over-browning.
- Test with a toothpick; it should come out with moist crumbs.
- Cool completely before slicing for best texture.
Notes
Use deeply ripened bananas with brown spots for best flavor and moisture. Resting the batter before baking allows the gluten-free flours to hydrate for a better crumb.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 9g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg