Introduction
There’s nothing quite like the aroma of freshly baked banana bread wafting through your home. This gluten-free banana bread is not only easy to make but also deliciously moist and packed with flavor. Whether you have overripe bananas sitting on your counter or you’re simply craving a comforting slice for breakfast or a snack, this recipe has got you covered. Each bite is a delightful combination of sweet banana, hints of cinnamon, and the option of crunchy walnuts, making it a perfect treat for any time of the day!
Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted coconut oil
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1 teaspoon ground cinnamon
- 1 cup gluten-free all-purpose flour
- 1/2 cup chopped walnuts (optional)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 70 minutes
Yield: 1 loaf
Directions and Instructions
- Preheat your oven to 350°F (175°C) and generously grease a loaf pan to prevent sticking.
- In a large mixing bowl, combine the mashed bananas and melted coconut oil, stirring until well combined. The mixture should be smooth and creamy.
- Add in the egg and vanilla extract, mixing thoroughly until the ingredients are completely blended.
- Sprinkle in the baking soda, salt, and ground cinnamon, and stir to combine. This step infuses the batter with a warm, aromatic spice.
- Gradually fold in the gluten-free flour, mixing just until incorporated. Be careful not to overmix, as you want to keep the bread light and fluffy.
- If you’re using walnuts, gently fold them into the batter, allowing their rich, nutty flavor to enhance the cake.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even bake.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean—a sure sign that your banana bread is perfectly cooked.
- Once baked, allow the banana bread to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely. The waiting will be tough, but the results will be worth it!
Notes or Tips
For the best flavor, use very ripe bananas as they are sweeter and more flavorful. You can also substitute the walnuts with chocolate chips or dried fruit for a fun twist. This banana bread freezes beautifully, so feel free to cut it into slices and stash some away for later indulgence!
Cooking Techniques
When baking with gluten-free flour, it’s important to mix your batter just until combined, as gluten-free doughs can become dense if overmixed. Additionally, make sure to check your oven temperature with an oven thermometer, as accuracy can vary. A gentle hand when folding in your add-ins will ensure that all elements are evenly distributed without overworking the batter.
FAQ
Can I use other types of flour? Yes, but make sure it’s a gluten-free blend designed for baking, as this helps achieve the right texture.
How do I know when the banana bread is done? The toothpick test is your best friend; if it comes out clean or with a few moist crumbs, it’s perfectly baked!
How can I store leftover banana bread? Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, freeze it wrapped tightly in plastic wrap.
Conclusion
This gluten-free banana bread is a delightful treat that’s sure to please everyone, regardless of dietary restrictions. Its sweet, moist texture and warm, comforting flavors make it an ideal snack or breakfast option. So gather those ripe bananas and get ready to fill your kitchen with the irresistible scent of homemade goodness. Enjoy every blissful bite!