Introduction
There’s nothing quite like the warm, inviting aroma of fresh banana bread wafting through your kitchen. This gluten-free banana bread is not only a delightful treat but also a wholesome option for those avoiding gluten. With its tender crumb, rich banana flavor, and just the right sweetness, it’s perfect for breakfast, a snack, or a sweet indulgence any time of day. And the best part? It’s easy to whip up with just a handful of simple ingredients!
Ingredients
- 3 ripe bananas
- 1/3 cup melted coconut oil
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1 large egg
- 1 teaspoon baking soda
- Pinch of salt
- 1 teaspoon cinnamon
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 cup chopped nuts or chocolate chips (optional)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 1 loaf
Directions and Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan, ensuring it’s well coated so the banana bread releases easily after baking.
- In a mixing bowl, mash the ripe bananas with a fork until they are smooth and creamy, releasing all that sweet goodness.
- Stir in the melted coconut oil until fully combined; the heat from the oil will help meld the flavors beautifully.
- Add in the maple syrup or honey, vanilla extract, and the large egg. Whisk everything together until smooth and well blended.
- Sprinkle the baking soda, a pinch of salt, and the cinnamon over the banana mixture. Mix well to evenly distribute the baking soda and spices.
- Gently fold in the gluten-free flour, being careful not to overmix. Just stir until all ingredients are combined—this will keep your banana bread tender!
- If you’d like, now’s the time to fold in the chopped nuts or chocolate chips, adding a delightful crunch or a sweet surprise to each bite.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even bake.
- Place it in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean, indicating a perfectly baked loaf.
- Once done, allow the banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack. This will help it maintain its luscious texture!
Notes or Tips
- Using very ripe bananas will yield the sweetest and most flavorful banana bread. Look for brown spots on the peel!
- This recipe can also be made in muffin form; just reduce the baking time to about 20-25 minutes.
- If you prefer a nut-free option, feel free to skip the nuts or chocolate chips!
Cooking Techniques
Mashing bananas is a fundamental step in this recipe, allowing their natural sweetness to shine through. Using melted coconut oil instead of butter keeps the bread moist and adds a subtle coconut flavor. It’s also essential not to overmix once you add the flour; this helps to create a soft texture rather than a dense loaf.
FAQ
Can I use other sweeteners instead of maple syrup or honey?
No problem! Agave nectar or even coconut sugar can be used for a different flavor profile.
How do I store leftover banana bread?
Wrap it tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for a few days or can be refrigerated for up to a week.
Can I freeze this banana bread?
Absolutely! Slice it, wrap each piece individually, and store in the freezer. It’s perfect for a quick snack later on!
Conclusion
This gluten-free banana bread is not just a recipe; it’s a warm hug in loaf form. With each bite, you’ll savor the natural sweetness of ripe bananas, enriched with delightful undertones from the cinnamon and optional mix-ins. Whether you share it with friends or enjoy it all to yourself, this banana bread is sure to become a beloved staple in your kitchen. Happy baking!