Gluten-Free Banana Bread
A moist, tender banana bread that’s completely gluten-free and bursting with the natural sweetness of ripe bananas.
Ingredients
- 3 medium ripe bananas (about 1 1/4 cups mashed)
- 2 large eggs
- ¼ cup melted coconut oil (or vegetable oil)
- ¼ cup honey or maple syrup
- 1 tsp vanilla extract
- 1¾ cups gluten-free all-purpose flour blend
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp cinnamon
- ¼ tsp nutmeg (optional)
- ¼ tsp salt
- ¼ cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
- In a large mixing bowl, mash the bananas until smooth.
- Add the eggs, melted coconut oil, honey (or maple syrup), and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually fold the dry ingredients into the wet ingredients. Stir until just combined; do not overmix.
- If using, fold in the walnuts or chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-55 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 to a wire rack to cool completely.
Notes
- Use very ripe bananas for the best flavor and sweetness.
- Store leftovers in an airtight container at room temperature for up to 3 days.