Gluten Free Banana Bread
This Gluten Free Banana Bread recipe is a beloved favorite for its moist texture and delightful flavor, perfect for breakfast or as a snack during the fall season.
Ingredients
Main Ingredients
- 3 pieces ripe bananas Use ripe bananas for natural sweetness.
- 1/3 cup melted coconut oil or unsalted butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 pinch salt
- 3/4 cup brown sugar (or granulated sugar)
- 1 large egg Use at room temperature.
- 1 cup gluten-free flour blend
- 1/2 teaspoon cinnamon (optional) For added flavor, optional.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- In a mixing bowl, mash the ripe bananas with a fork until smooth.
- Stir in the melted coconut oil or butter and brown sugar until combined.
- Beat in the egg and vanilla extract until well mixed.
- In another bowl, whisk together the gluten-free flour blend, baking soda, salt, and cinnamon (if using). Gradually add the dry mixture to the banana mixture, stirring until just combined.
- Pour the batter into the prepared loaf pan, smoothing out the top with a spatula.
Baking
- Bake for approximately 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 3 days. For extended storage, wrap the bread tightly in plastic wrap and freeze it; it will keep for up to 3 months. Thaw at room temperature or warm in the microwave when ready to enjoy.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 29gProtein: 2gFat: 7gSaturated Fat: 3gSodium: 70mgFiber: 1gSugar: 10g
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