Gluten-Free Banana Bread

The Irresistible Aroma of Freshly Baked Banana Bread

Ever walked into a kitchen where the warm scent of banana bread wafted through the air like a warm hug? 🌟 This Gluten-Free Banana Bread promises not just incredible fragrance but also an easy, healthy, and delicious treat that’s ready in no time. Whip it up in just one bowl — because who has the energy to deal with a mountain of dishes?

Why Make This Recipe

You’ll adore this recipe for a few reasons. First, it’s easy-peasy! Minimal cleanup means more time for you to curl up with a slice and your favorite show. Plus, it’s naturally sweetened with honey or maple syrup, making it a healthier alternative to traditional loafs. And let’s be honest: who doesn’t love the pure joy of having a baked good that’s both healthy and delectably moist?

Ingredients

You don’t need fancy stuff — just these basics!

• 3 ripe bananas
• 1/3 cup melted coconut oil
• 1/2 cup honey or maple syrup
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• Pinch of salt
• 1 teaspoon cinnamon
• 1 1/2 cups gluten-free flour (like almond or coconut flour)

Remember, ripe bananas are your best friends here. They add that natural sweetness and moisture that will leave your taste buds dancing!

Directions

Let’s roll up those sleeves and bake this beauty!

1. Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a mixing bowl, mash the bananas until smooth.
3. Stir in the melted coconut oil, then add the honey (or syrup), eggs, and vanilla; mix well.
4. In another bowl, combine the gluten-free flour, baking soda, salt, and cinnamon.
5. Gradually fold the dry ingredients into the banana mixture until just combined; avoid overmixing. Trust me, overmixing is a no-no!
6. Pour the batter into the prepared loaf pan.
7. Bake for 50-60 minutes, or until a toothpick comes out clean.
8. Let cool before slicing and enjoy!

How to Make Gluten-Free Banana Bread (Overview)

Picture this: you mash bananas, mix in some heavenly ingredients, and voila! Your kitchen is about to be filled with the best aroma ever. First, you mash those ripe beauties, then mix in the coconut oil and sweeteners for that creamy goodness.

Pro tip: Don’t skip the cinnamon! It adds that cozy, holiday vibe that makes everything feel special. Once you pop it in the oven, try to resist the temptation to check every five minutes; you want that beautiful rise!

How to Serve Gluten-Free Banana Bread

Imagine slicing warm, moist banana bread topped with a sprinkle of nuts or a pat of butter. Add a drizzle of honey, and you’ve got a treat fit for royalty! You could even make it a banana bread brunch centerpiece with a side of fresh berries. 🍓 Or enjoy it with your morning coffee for that perfect pick-me-up! The flavors just meld beautifully together.

How to Store Gluten-Free Banana Bread

This delectable loaf can last up to 5 days in the fridge. And if you want to store it longer, just wrap it tightly and pop it in the freezer! It’ll keep for about 3 months. When you’re ready to gobble it up, thaw it overnight in the fridge or pop it in the microwave for a few seconds. There you have it — homemade goodness at your fingertips anytime you need a quick snack!

Tips to Make Gluten-Free Banana Bread

• Choose ripe bananas: They’re not just sweeter; they also add moistness that’s crucial for gluten-free baking.
• Swap out flours: If almond flour isn’t your jam, try coconut flour — just remember it absorbs more liquid, so you might need to adjust liquid ingredients slightly.
• Watch the bake time: Ovens vary. When the edges are golden and a toothpick comes out clean, it’s time to party!

Variation

Feeling adventurous? Try adding chocolate chips or nuts for a crunch. Want to go vegan? Swap the eggs for flax eggs or applesauce. The possibilities are endless! You can even throw in a touch of cocoa powder for a chocolatey twist. 🎉

FAQs

1. Can I use sugar instead of honey or syrup?
Absolutely! Just use about 3/4 cup of sugar if you prefer a more traditional sweetener.

2. How long does it take to make ahead?
You can make it a day or two ahead — just store it in an airtight container to keep it fresh.

3. Can I freeze leftover banana bread?
Yes! Just slice it first, and wrap each slice tightly in plastic wrap.

📌 Pin this recipe for your next cozy dinner night!

Gluten-Free Banana Bread

This Gluten-Free Banana Bread is an easy-to-make, delicious treat with a wonderful aroma and sweetness from ripe bananas, making it a healthier alternative to traditional loafs.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings: 8 slices

Course: Breakfast, Snack

Cuisine: American

Calories: 140

Ingredients Method Notes

Ingredients

  

Main ingredients

• 3 pieces ripe bananas Choose ripe bananas for natural sweetness and moisture.
• 1/3 cup melted coconut oil
• 1/2 cup honey or maple syrup Use maple syrup for a vegan option.
• 2 pieces eggs Can be swapped with flax eggs or applesauce for a vegan version.
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 pinch salt
• 1 teaspoon cinnamon Don't skip the cinnamon for added flavor.
• 1 1/2 cups gluten-free flour (like almond or coconut flour) If using coconut flour, adjust liquid ingredients as it absorbs more.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a mixing bowl, mash the bananas until smooth.
3. Stir in the melted coconut oil, then add the honey (or syrup), eggs, and vanilla; mix well.
4. In another bowl, combine the gluten-free flour, baking soda, salt, and cinnamon.
5. Gradually fold the dry ingredients into the banana mixture until just combined; avoid overmixing.
6. Pour the batter into the prepared loaf pan.
7. Bake for 50-60 minutes, or until a toothpick comes out clean.
8. Let cool before slicing and enjoy!

Notes

This loaf can last up to 5 days in the fridge. For longer storage, wrap tightly and freeze for about 3 months. Thaw overnight in the fridge or microwave for a few seconds before serving.