Introduction
Welcome to the cozy world of baking! Today, we’re diving into the delightful realm of banana bread, with a recipe that not only captures the essence of home but also embraces gluten-free goodness. Perfectly moist, sweet, and bursting with flavor, this gluten-free banana bread will become your go-to treat for breakfast or an afternoon snack. Its rich, creamy texture and the inviting aroma wafting through your kitchen will have everyone asking for seconds!
Ingredients
- 3 ripe bananas, mashed
- 2 large eggs
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 teaspoon cinnamon (optional)
- 1/2 cup chopped walnuts or pecans (optional)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 1 loaf
Directions and Instructions
- Preheat your oven to 350°F (175°C) and lovingly grease a 9×5-inch loaf pan.
- In a large mixing bowl, combine the mashed bananas, eggs, maple syrup, melted coconut oil, and vanilla extract. Use a mixer or a whisk to blend until the mixture is smooth and creamy.
- Add the baking soda and salt to your banana mixture, stirring gently to incorporate.
- Gradually mix in the gluten-free all-purpose flour and optional cinnamon, being careful not to overmix. If you like a little crunch, fold in the chopped walnuts or pecans at this stage.
- Carefully pour the batter into the prepared loaf pan, smoothing the top with a spatula for a beautiful finish.
- Bake in your preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell heavenly at this point!
- Once baked, remove the banana bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Notes or Tips
For extra sweetness, feel free to adjust the maple syrup to your taste. If you’re in the mood for variety, consider adding chocolate chips or dried fruit for a fun addition. The freshness of ripe bananas is key, so use bananas that are well-spotted for the best flavor!
Cooking Techniques
This recipe employs the simple technique of mixing wet and dry ingredients separately before combining them. This helps ensure that the baking soda activates properly, giving your banana bread that lovely rise. Remember, don’t overmix the batter; a few lumps are perfectly fine and will keep your bread light and fluffy!
FAQ
Can I use frozen bananas?
Yes! Thaw them first, then mash. Frozen bananas typically add extra moisture and sweetness!
How should I store leftovers?
Store your banana bread at room temperature in an airtight container for up to three days, or refrigerate it to extend freshness. It also freezes beautifully, so slice it up and store it for a later treat!
Conclusion
There you have it—your very own, easy-to-make gluten-free banana bread! It’s a celebration of sweetness and warmth that’s sure to become a beloved staple in your kitchen. Perfect with a cup of coffee or as an on-the-go snack, this banana bread is not just gluten-free, but also packed with love. Enjoy every slice!