Gluten Free Banana Bread
A moist and flavorful gluten-free banana bread, perfect for cozy mornings with a cup of coffee or tea.
Ingredients
Main Ingredients
- 3 pieces ripe bananas, mashed Use very ripe bananas for best flavor
- 2 large eggs Large eggs work best for texture
- 1/3 cup melted coconut oil or vegetable oil Coconut oil adds extra flavor
- 1/2 cup honey or maple syrup Choose based on sweetness preference
- 1 teaspoon vanilla extract Enhances the flavor
- 1 teaspoon baking soda Leavening agent for rise
- 1/2 teaspoon salt Balances sweetness
- 1 1/2 cups gluten-free all-purpose flour Choose a blend with xanthan gum for best results
- 1/2 teaspoon ground cinnamon Optional, but adds warmth to flavor
- 1/2 cup chopped walnuts or chocolate chips Optional mix-ins for extra texture
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan with oil or line it with parchment paper.
- In a large bowl, mix the mashed bananas, eggs, melted coconut oil, honey (or maple syrup), and vanilla extract until well combined.
- Add the baking soda and salt, then mix to combine.
- Gradually stir in the gluten-free all-purpose flour and optional ground cinnamon, mixing until just blended.
- Fold in walnuts or chocolate chips if desired.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake in the preheated oven for 50 to 60 minutes, checking for doneness with a toothpick.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
Use very ripe bananas for added sweetness. Avoid overmixing the batter to maintain a light texture. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gSodium: 150mgFiber: 2gSugar: 10g
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