Banana bread is a classic favorite, and this gluten-free version is no exception. 🍌🍞 Perfectly moist and full of flavor, it’s a great way to use up those ripe bananas sitting on your counter. This recipe is simple to follow and yields delicious results every time. Whether you’re new to gluten-free baking or looking for a reliable go-to, this banana bread will surely hit the spot. Let’s get baking!
Ingredients
3 ripe bananas, mashed
2 large eggs
1/4 cup melted coconut oil (or any preferred oil)
1/4 cup maple syrup or honey
1 teaspoon vanilla extract
1 1/2 cups gluten-free all-purpose flour (make sure it contains xanthan gum)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Optional: 1/2 cup chopped nuts, chocolate chips, or dried fruit
Cooking Instructions
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a large bowl, whisk together the mashed bananas, eggs, melted coconut oil, maple syrup (or honey), and vanilla extract until well combined.
In another bowl, whisk the gluten-free flour, baking soda, baking powder, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in any optional add-ins like chopped nuts, chocolate chips, or dried fruit.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool the banana bread in the pan for 10 minutes before transferring it to a wire rack to cool completely.
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