Gluten-Free Banana Bread
This tender and moist gluten-free banana bread is perfect for cozy fall mornings, featuring ripe bananas and a delicious texture that warms the heart.
Ingredients
Main Ingredients
- 3 pieces ripe bananas, mashed The riper the bananas, the sweeter your bread will be.
- 1/3 cup melted coconut oil
- 1/2 cup brown sugar
- 2 pieces eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 pinch salt
- 1 1/2 cups gluten-free flour blend
- optional walnuts or chocolate chips Fold in for extra flavor if desired.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- In a mixing bowl, combine the mashed bananas with the melted coconut oil and mix well.
- Add the brown sugar, eggs, and vanilla extract to the banana mixture, stirring until fully combined.
- In another bowl, whisk together the gluten-free flour blend, baking soda, and salt.
- Gradually incorporate the dry ingredients into the banana mixture until just combined; be careful not to overmix.
- If using, fold in the walnuts or chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
Baking
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Notes
To keep your banana bread fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, wrap it in plastic wrap and freeze for up to 3 months. Thaw at room temperature or heat in the microwave before serving.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 5gSodium: 150mgFiber: 2gSugar: 7g
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