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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.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
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.