Introduction
There’s something incredibly comforting about a warm loaf of banana bread fresh out of the oven, especially when it’s made with ripe bananas and wholesome ingredients. This gluten-free banana bread recipe brings together the natural sweetness of bananas and honey, the richness of coconut oil, and a delightful hint of cinnamon, creating a treat that’s both satisfying and easy to make. Whether enjoyed as an afternoon snack, breakfast, or dessert, each slice is a cozy hug in edible form!
Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted coconut oil
- 1/2 cup brown sugar
- 1/4 cup honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 teaspoon cinnamon
- 1/4 cup chopped nuts or chocolate chips (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 9×5-inch loaf pan to ensure your bread releases easily.
- In a mixing bowl, mash the ripe bananas until they’re smooth. Add the melted coconut oil and mix until well combined.
- Stir in the brown sugar and honey, followed by the eggs and vanilla extract, whisking until the mixture is evenly blended.
- Sprinkle in the baking soda and salt, mixing gently to incorporate.
- Gradually add the gluten-free all-purpose flour and cinnamon to the wet ingredients, folding them together until just combined. Be careful not to overmix—this keeps the bread fluffy!
- If you choose to, fold in the chopped nuts or chocolate chips for an added crunch or a hint of sweetness.
- Pour the rich, golden batter into the prepared loaf pan. Use a spatula to smooth the top for an even bake.
- Bake in the preheated oven for 50-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
- Once baked, let the banana bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely, allowing the aromas to linger around your kitchen.
Notes or Tips
For the best flavor, use very ripe bananas with lots of brown spots, as they provide natural sweetness and moisture. Feel free to experiment with add-ins such as dried fruits or different nuts to put your own spin on this classic recipe. If you want to keep it dairy-free, ensure your gluten-free flour blend does not contain any milk products.
Cooking Techniques
Mashing bananas is a crucial step in this recipe; ensure they are well mashed to achieve a smooth batter. Folding in the flour rather than stirring vigorously helps maintain the bread’s airy texture, resulting in a delightful rise and tender crumb. Don’t rush the cooling process — allowing the bread to rest will improve its flavor and texture!
FAQ
Can I substitute the coconut oil? Yes! You can use melted butter or another neutral oil if you prefer.
How should I store leftover banana bread? Once completely cooled, wrap the bread in plastic wrap or store it in an airtight container at room temperature for up to 3 days, or refrigerate it for longer freshness.
Can I freeze banana bread? Absolutely! Allow it to cool completely before slicing. Then, wrap slices in plastic wrap and place them in a freezer-safe bag for up to 3 months.
Conclusion
This gluten-free banana bread is not only a simple and delicious way to use up overripe bananas, but it also brings joy to every bite. Perfect for sharing with family and friends or enjoying all by yourself, this recipe is sure to become a staple in your baking repertoire. So grab those bananas and let’s get baking!