Pin by Robin Jernigan on gluten free recipes | Gluten free recipes easy, Gluten free sweets, Gluten free banana bread

Ever had a banana bread that made you feel like you were indulging in a slice of heaven?

This gluten-free banana bread is not just any ordinary bread; it’s a delightful mix of sweetness with a pleasing texture that’s super easy to whip up. Imagine comforting aromas wafting through your kitchen as you create this tasty treat. It’s perfect for breakfast, snacks, or even dessert, and it’s so simple that you’ll wonder how you ever lived without it!

Why Make This Recipe

Why would you love this gluten-free banana bread? Well, let me break it down for you:

• Quick & Easy: This recipe comes together faster than your typical banana bread, making it ideal for busy weekdays or last-minute guests.
• Healthy Indulgence: Enjoy your favorite treat without the gluten guilt—perfect for those with dietary restrictions!
• Family-Friendly Fun: Who doesn’t want to involve the kids? Mash those bananas with joy, and they’ll devour it in no time!

Ingredients

You don’t need fancy stuff — just these basics!

• 3 ripe bananas
• 1/3 cup melted coconut oil
• 1/2 cup honey or maple syrup
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• Pinch of salt
• 1 teaspoon cinnamon
• 1 1/2 cups gluten-free flour (like almond or coconut flour for a twist)

Directions

Making this gluten-free banana bread is a breeze! Follow these easy steps:

1. Preheat your oven to 350°F (175°C). Grab a loaf pan and grease it or line it with parchment paper.
2. In a mixing bowl, mash the bananas until they’re smooth. A little lumpiness is okay!
3. Stir in the melted coconut oil, then add the honey (or syrup), eggs, and vanilla. Mix it up well!
4. In another bowl, combine the gluten-free flour, baking soda, salt, and cinnamon.
5. Gradually fold the dry ingredients into the banana mixture until just combined; don’t overmix!
6. Pour the batter into the prepared loaf pan.
7. Bake for 50-60 minutes, or until a toothpick comes out clean. Let it cool and enjoy!

How to Make Pin by Robin Jernigan on Gluten Free Recipes | Gluten Free Recipes Easy, Gluten Free Sweets, Gluten Free Banana Bread (Overview)

First off, you mash those glorious bananas—seriously, it’s cathartic! Then, you blend in the wet ingredients like you’re creating a potion of flavor. After that, combine your dry ingredients because nobody likes lumps in their bread. Just mix until it comes together; less is definitely more! Finally, pour it into a loaf pan and let your oven do all the work—now that’s my kind of magic!

How to Serve Pin by Robin Jernigan on Gluten Free Recipes | Gluten Free Recipes Easy, Gluten Free Sweets, Gluten Free Banana Bread

Serve this beauty warm with a slather of butter or a dollop of nut butter for some extra flavor! Picture it: golden brown, slightly crispy edges, and a soft inside making every bite a cozy hug. You could even sprinkle some chopped nuts on top for that added crunch factor and visual appeal!

How to Store Pin by Robin Jernigan on Gluten Free Recipes | Gluten Free Recipes Easy, Gluten Free Sweets, Gluten Free Banana Bread

This banana bread stays fresh for about 3-4 days in the fridge. Just keep it wrapped tightly. Need to take it to the next level? Freeze slices for up to three months. When you’re ready to devour it again, pop it in the microwave for a few seconds. Voilà!

Tips to Make Pin by Robin Jernigan on Gluten Free Recipes | Gluten Free Recipes Easy, Gluten Free Sweets, Gluten Free Banana Bread

Here are a few golden nuggets of wisdom:

• Use Overripe Bananas: The more spots, the better! They add sweetness and moisture.
• Mix and Match Flours: If you want a healthier twist, try almond flour or coconut flour; they bring unique flavors and nutrition.
• Add Extras: Toss in some chocolate chips or dried fruit for a delightful surprise in every bite!

Variation

Feeling adventurous? How about making it vegan by swapping eggs for flaxseed meal or applesauce? You can even add spices like nutmeg for warmth or use peanut butter for a twist that’ll liven up your palate!

FAQs

Can I use frozen bananas?
Absolutely! Just thaw them and drain excess water. They work great for banana bread.

How can I make it sweeter?
Add more honey or maple syrup to taste; your sweet tooth will thank you!

Is it possible to make it dairy-free?
You bet! Just stick to coconut oil and nut milk, and you’re all set!

📌 Pin this recipe for your next cozy dinner night!

Gluten-Free Banana Bread

This gluten-free banana bread is a delightful mix of sweetness with a pleasing texture, perfect for breakfast, snacks, or dessert.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings: 8 slices

Course: Breakfast, Dessert, Snack

Cuisine: American, Gluten-Free

Calories: 180

Ingredients Method Notes

Ingredients

  

Wet Ingredients

• 3 pieces ripe bananas The more spots, the better!
• 1/3 cup melted coconut oil Can substitute with butter if not dairy-free.
• 1/2 cup honey or maple syrup Use more to taste if you prefer it sweeter.
• 2 pieces eggs Can substitute with flaxseed meal or applesauce for vegan version.
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 teaspoon baking soda
• 1 pinch salt
• 1 teaspoon cinnamon
• 1 1/2 cups gluten-free flour Such as almond or coconut flour.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a mixing bowl, mash the bananas until smooth, leaving a little lumpiness.
3. Stir in the melted coconut oil, then add the honey (or syrup), eggs, and vanilla extract. Mix well.
4. In another bowl, combine the gluten-free flour, baking soda, salt, and cinnamon.
5. Gradually fold the dry ingredients into the banana mixture until just combined; do not overmix.
6. Pour the batter into the prepared loaf pan.

Baking

1. Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
2. Let the banana bread cool before slicing and enjoying.

Notes

Store the bread in the fridge wrapped tightly for about 3-4 days or freeze slices for up to three months. Reheat in the microwave when ready to eat. Add chocolate chips or dried fruit for variety.