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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.
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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: 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.