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Gluten-Free Banana Bread

A delicious and easy one-bowl recipe for gluten-free banana bread that's perfect for breakfast or as a snack.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 pieces ripe bananas The riper the bananas, the sweeter the bread.
  • 2 pieces eggs Can be replaced with flax eggs for a vegan option.
  • 1/3 cup melted coconut oil Use lightly flavored coconut oil for added flavor.
  • 1/2 cup honey or maple syrup Maple syrup can be used for a vegan version.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups gluten-free flour
  • 1/2 teaspoon cinnamon (optional) Can be omitted or replaced with other spices.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a mixing bowl, mash the ripe bananas with a fork until smooth.
  3. Stir in the melted coconut oil.
  4. Add the eggs, honey (or maple syrup), and vanilla extract, mixing well.
  5. Sprinkle the baking soda and salt over the mixture, then mix in the gluten-free flour and cinnamon until just combined.
  6. Pour the batter into the prepared loaf pan.
Baking
  1. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow to cool in the pan for a few minutes before transferring to a wire rack.

Notes

Store leftovers at room temperature for up to 4-5 days. For longer storage, refrigerate or freeze for up to 3 months. Warm it up before serving for the best texture.