Introduction
Welcome to the wonderful world of gluten-free baking! If you’re a fan of deliciously moist and flavorful banana bread, you’re in for a treat. This Gluten-Free Banana Bread recipe is perfect for breakfast, snacks, or a sweet indulgence any time of the day. The warm aroma of ripe bananas baking in the oven fills your home with comfort, and each slice offers a burst of sweetness complemented by the richness of coconut oil. Plus, it’s quick and easy to make, which means you can enjoy this delightful treat in no time!
Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted coconut oil
- 1/2 cup honey or maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups almond flour
- 1/2 cup gluten-free oat flour
- 1/2 cup chopped walnuts or pecans (optional)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Yield: 1 loaf
Directions and Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×5-inch loaf pan to ensure easy removal of your delicious banana bread.
- In a large mixing bowl, combine the mashed bananas and melted coconut oil, stirring until the mixture is smooth and creamy.
- Add in the honey or maple syrup, eggs, and vanilla extract. Mix well until everything is well incorporated.
- Sprinkle the baking soda and a pinch of salt over the mixture. Stir until combined, allowing the ingredients to come together perfectly.
- Gradually add in the almond flour and gluten-free oat flour, mixing thoroughly until there are no dry spots left.
- If you’re feeling nutty, fold in the chopped walnuts or pecans for an added crunch and flavor boost.
- Pour the beautifully thick batter into the prepared loaf pan, smoothing the top for an even bake.
- Bake in the preheated oven for 50-60 minutes. To check for doneness, insert a toothpick into the center of the loaf; it should come out clean.
- Once baked to perfection, let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes or Tips
For the best flavor, make sure your bananas are overripe, as their sweetness enhances the overall taste of the bread. You can store any leftovers in an airtight container at room temperature for up to three days, or in the fridge for up to a week. This banana bread also freezes beautifully, so you can always have a slice ready whenever your sweet tooth strikes!
Cooking Techniques
Baking banana bread is a wonderful way to practice your mixing techniques. Be sure to mash the bananas well to avoid large chunks, and when combining the dry ingredients, stir gently to avoid overmixing. Overmixing can make the bread dense, while a gentle approach keeps it light and fluffy!
FAQ
Can I use other flours besides almond and gluten-free oat flour?
Yes, you may experiment with other gluten-free flours, but check their absorbency and adjust accordingly.
What can I substitute for eggs if I want to make this vegan?
Flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes) are a great egg substitute.
How can I tell if my banana bread is done?
In addition to the toothpick test, the bread will have risen nicely and will spring back when lightly pressed on top.
Conclusion
Enjoying a warm slice of gluten-free banana bread is a simple pleasure that can brighten your day. With its rich flavors and heartwarming texture, this recipe is sure to become a staple in your kitchen. Share it with family and friends or savor it by yourself with a hot cup of tea—either way, you’re in for a delicious treat!