Gluten-Free Banana Bread

This easy-to-make Gluten-Free Banana Bread is a moist, delicious treat perfect for any occasion.

Print Recipe

Prep Time 10

Cook Time 1

Total Time 1 10

Course Breakfast, Snack

Cuisine American

Servings 8 slices

Calories 150 kcal

Ingredients

Wet Ingredients

3 ripe bananas The more speckled, the better!
1/3 cup melted coconut oil
1/2 cup honey or maple syrup Use honey for a more traditional flavor.
2 large eggs For vegan option, substitute with flax eggs.
1 teaspoon vanilla extract

Dry Ingredients

1 teaspoon baking soda
1 pinch salt
1 teaspoon cinnamon Don't skip this for added warmth.
1 1/2 cups gluten-free flour (like almond or coconut flour) Substitutions welcome.

Instructions

Preparation

Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
In a mixing bowl, mash the bananas until smooth, leaving some lumps for texture.
Stir in the melted coconut oil, then add honey (or syrup), eggs, and vanilla. Mix well.
In another bowl, combine gluten-free flour, baking soda, salt, and cinnamon.
Gradually fold the dry ingredients into the banana mixture until just combined; do not overmix!

Baking

Pour the batter into the prepared loaf pan.
Bake for 50-60 minutes, or until a toothpick comes out clean. Let cool before enjoying.

Notes

Storage: Keeps well in an airtight container for about 3-5 days at room temperature or up to two weeks in the fridge. Can be frozen for up to 3 months. Just slice first, and pop in a freezer bag.

Keyword Banana Bread, Gluten-Free Baking, Gluten-Free Banana Bread, healthy dessert, Quick Bread