Description
A simple, nourishing, and mess-free banana bread made in just one bowl. This gluten-free recipe delivers a moist, tender loaf full of comforting flavor with minimal cleanup.
Ingredients
Scale
- 3 ripe bananas, mashed
- 2 large eggs (or flax eggs for vegan)
- 1/4 cup coconut oil or avocado oil
- 1/3 cup maple syrup, honey, or coconut sugar
- 1 tsp vanilla extract
- 1 1/2 cups gluten-free flour blend (or mix of almond and oat flour)
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
- In one large mixing bowl, mash bananas until smooth. Whisk in eggs, oil, sweetener, and vanilla.
- Add gluten-free flour, baking soda, cinnamon, and salt directly into the bowl. Stir gently until just combined.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, until a toothpick inserted in the center comes out mostly clean. Tent with foil if browning too quickly.
- Cool in pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use overripe bananas for best flavor and natural sweetness. Don’t overmix the batter—gentle stirring keeps the texture soft. This loaf is freezer-friendly for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Quick Bread
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 9g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg