Introduction
There’s nothing quite like the aroma of fresh banana bread wafting through your kitchen. This Gluten-Free Banana Bread recipe brings together the overwhelming sweetness of ripe bananas with the richness of coconut oil and a touch of honey, creating a warm, comforting treat perfect for breakfast, an afternoon snack, or even dessert. Best of all, it’s gluten-free, so everyone can enjoy a slice (or two) of this moist, flavorful bread!
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. This will ensure that your banana bread slides out smoothly once it’s baked!
- In a large mixing bowl, combine the beautifully mashed bananas with the melted coconut oil. This creamy mixture will serve as the base for your delightful bread.
- Stir in the brown sugar, honey, eggs, and vanilla extract until everything is well blended and golden in color.
- Next, sprinkle in the baking soda and salt, mixing well to incorporate these key ingredients that will give your bread lift and flavor.
- Gradually fold in the gluten-free all-purpose flour along with the cinnamon, mixing just until combined. Be careful not to over-mix; a little texture adds to the charm!
- If you’re feeling adventurous, fold in the chopped nuts or chocolate chips for an added bonus of flavor and crunch.
- Pour the luscious batter into your 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. You’ll know it’s done when the top is golden brown and slightly domed!
- Allow the banana bread to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely. Patience is key; let those flavors develop!
Notes or Tips
This banana bread can be stored in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. If you’d like to keep it longer, try freezing individual slices wrapped in plastic wrap. When you’re ready for a treat, simply thaw at room temperature or pop it in the toaster for a quick warm-up!
Cooking Techniques
Using ripe bananas is essential for maximum sweetness and moisture in your bread. Look for bananas that are well-speckled or even a bit brown. Also, be sure to measure your flour correctly; too much can lead to a dense loaf. For the best taste, custom-tweak the optional ingredients—throw in some walnuts or dark chocolate chips for a little extra excitement!
FAQ
Can I substitute other sugars for honey?
No problem! You can use maple syrup, agave nectar, or even granulated sugar in a pinch, but be mindful that this could change the flavor profile slightly.
Is it possible to make this vegan?
Absolutely! You can replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water for each egg) for a delicious vegan version of this banana bread.
Conclusion
So there you have it: a wonderfully moist, deliciously sweet Gluten-Free Banana Bread that will surely become a beloved staple in your home. Whether enjoyed fresh out of the oven, or toasted with a little butter, this banana bread is bound to bring joy to your table and smiles to your family and friends. Happy baking!