Introduction
If you’re looking for a delightful gluten-free treat that’s simple to make and bursts with flavor, this gluten-free banana bread is just what you need! Each slice is incredibly moist and fragrant, thanks to the ripe bananas and warm spices. It’s perfect for breakfast, a midday snack, or even a sweet dessert. Plus, with the option to add walnuts or pecans, you can customize it to suit your taste. Let’s dive into making this scrumptious loaf that will fill your home with the irresistible scent of baking bananas!
Ingredients
- 3 ripe bananas
- 2 large eggs
- 1/3 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 cup chopped walnuts or pecans (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 lightly grease a 9×5-inch loaf pan with additional coconut oil or baking spray.
- In a large mixing bowl, use a fork or potato masher to mash the ripe bananas until they are smooth and creamy, with just a few small lumps remaining for texture.
- Next, stir in the eggs, melted coconut oil, vanilla extract, and brown sugar until everything is well combined and the mixture is glossy.
- Add the baking soda, salt, and ground cinnamon to the wet ingredients, stirring to evenly incorporate the flavors.
- Gradually add the gluten-free all-purpose flour to the bowl, mixing with a rubber spatula or wooden spoon until just combined. Be careful not to overmix! If you’re adding nuts, gently fold them in at this point.
- Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick or cake tester inserted into the center comes out clean or with just a few moist crumbs.
- Once done, allow the banana bread to cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely before slicing into thick, delicious pieces.
Notes or Tips
For an extra touch, consider adding chocolate chips or dried fruit to the batter for a fun twist. This banana bread can be stored at room temperature for a day or two, or you can wrap it tightly and keep it in the refrigerator for up to a week. Freeze any leftovers for a quick snack later—just slice and pop it in the toaster for a warm treat!
Cooking Techniques
Making banana bread is a great way to practice your mixing and baking skills. Remember to choose very ripe bananas; their sweetness and flavor will elevate the bread significantly. When mashing the bananas, aim for a smooth consistency but don’t worry about getting every lump out—they add character! Baking at the right temperature is crucial, so be sure to check your bread towards the end of the baking time to avoid overcooking.
FAQ
Can I use other oils instead of coconut oil? Yes, you can substitute melted butter or canola oil if you prefer. However, coconut oil gives a unique flavor that pairs wonderfully with bananas!
What if I don’t have gluten-free all-purpose flour? You can make your own blend using a mix of almond flour and coconut flour, but make sure to adjust the quantities for proper consistency.
How can I tell when the banana bread is done? It’s done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If it comes out wet with batter, it needs more time.
Conclusion
This gluten-free banana bread is a heartfelt recipe that can be enjoyed by everyone, regardless of dietary restrictions. With its lovely banana flavor, tender crumb, and inviting aroma, it’s bound to become a staple in your home. So grab those ripe bananas, heat up your oven, and treat yourself and your loved ones to a slice of this delightful comfort food!