Introduction
There’s nothing quite like the aroma of freshly baked banana bread wafting through your kitchen. This recipe for gluten-free banana bread is not only accommodating for those who avoid gluten, but it also delivers a wonderfully moist and tender loaf that’s bursting with flavor. Perfectly sweetened with ripe bananas and a hint of cinnamon, this banana bread makes for a delightful breakfast treat or a cozy afternoon snack. Whip up a batch to bring warmth and comfort into your home!
Ingredients
- 3 ripe bananas
- 2 large eggs
- 1/3 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 cup honey or maple syrup
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 cup chopped walnuts 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 grease a 9×5-inch loaf pan.
- In a large mixing bowl, mash the ripe bananas until they reach a smooth consistency. The riper the bananas, the sweeter your bread will be!
- Add the eggs, melted coconut oil, and vanilla extract to the mashed bananas, mixing everything together until well combined.
- Stir in the baking soda, salt, cinnamon, and your choice of honey or maple syrup. Mix until all the ingredients are fully incorporated.
- Gradually add the gluten-free all-purpose flour to the banana mixture, stirring gently until just combined. Be careful not to over-mix, as this can make the bread dense.
- If you’re feeling indulgent, fold in the chopped walnuts or chocolate chips for a delicious added crunch or sweetness.
- Pour the batter into the prepared loaf pan, using a spatula to smooth the top for an even bake.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. You’ll know it’s ready when it has a beautiful golden brown color!
- Let the bread cool in the pan for about 10 minutes before carefully transferring it to a wire rack to cool completely. This is the hardest part—waiting to take that first bite!
Notes or Tips
For the best flavor, use very ripe bananas—brown spots are a sign of natural sweetness! If you prefer a little extra texture, consider adding in some dried fruits like cranberries or raisins. You can also swap out the coconut oil for a different oil or melted butter if you prefer.
Cooking Techniques
This recipe uses a simple mixing technique that keeps the banana bread light and fluffy. Remember to mash the bananas thoroughly to avoid any large chunks, and be gentle when incorporating the flour to maintain the bread’s airy quality. Baking at the correct temperature is also key; an oven thermometer can help ensure your oven is calibrated properly if you’re having trouble with uneven baking.
FAQ
Can I use frozen bananas? Yes! Make sure to thaw them completely and drain any excess liquid before mashing.
How do I store the banana bread? Keep it covered at room temperature for up to 3 days, or refrigerate it for longer storage. You can also freeze it for up to 3 months—just wrap it tightly in plastic wrap!
Can I make this banana bread dairy-free? Absolutely! This recipe is naturally dairy-free thanks to the coconut oil, making it perfect for those who are lactose intolerant.
Conclusion
There you have it—a simple and satisfying recipe for gluten-free banana bread that everyone will adore. Whether enjoyed warm from the oven or toasted with a bit of butter, each bite is sure to bring a smile. Share this delicious bread with family and friends, and maybe even bake a second loaf to keep all to yourself. Happy baking!