Introduction
There’s nothing quite like the comforting aroma of freshly baked banana bread wafting through your kitchen. This gluten-free banana bread recipe is not only easy to whip up, but it also delivers a delightful burst of flavor and a moist, tender crumb that even non-gluten-free eaters will love. Imagine enjoying a warm slice spread with a pat of butter or a dollop of nut butter—it’s pure bliss! Perfect for breakfast, a snack, or even dessert, this banana bread is a beloved staple that brings smiles to all who indulge.
Ingredients
- 3 ripe bananas, mashed
- 2 large eggs
- 1/3 cup melted coconut oil or vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1/4 cup honey or maple syrup
- 1 3/4 cups gluten-free all-purpose flour
- Optional: 1/2 cup chopped walnuts or chocolate chips
Prep Time, Cook Time, Total Time, Yield
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 1 hour 10 minutes
Yield: 1 loaf
Directions and Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan to ensure your banana bread releases easily when it’s done baking.
- In a large mixing bowl, combine the mashed bananas, eggs, melted coconut oil, and vanilla extract. Whisk together until the mixture is smooth and creamy.
- Add the baking soda and a pinch of salt to the banana mixture, stirring gently to combine.
- Incorporate the honey or maple syrup, mixing until everything is well combined and the sweetness is evenly distributed.
- Gradually add the gluten-free all-purpose flour to the wet ingredients, mixing just until combined. Remember, do not overmix! A few lumps are perfectly fine.
- If desired, fold in the chopped walnuts or chocolate chips for an extra texture and flavor boost.
- Pour the batter into the prepared loaf pan, using a spatula to spread it evenly.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, let the banana bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes or Tips
For the best flavor, ensure your bananas are perfectly ripe; the more brown spots, the better! If you prefer a sweeter loaf, feel free to increase the honey or maple syrup slightly. This recipe is easy to customize, so get creative by adding spices like cinnamon or nutmeg for added warmth and flavor!
Cooking Techniques
Baking is a science, so accurate measurements of the ingredients are key to achieving the perfect banana bread. Make sure to measure the flour correctly by spooning it into the measuring cup and leveling it off. The mashed bananas should be measured after mashing, and using room temperature eggs can help create a smooth batter. Patience is crucial—letting your banana bread cool completely before slicing will result in neater slices and a better texture!
FAQ
Can I freeze this banana bread?
Absolutely! Once the banana bread has cooled completely, wrap it tightly in plastic wrap or aluminum foil and freeze for up to three months. Thaw at room temperature when you’re ready to enjoy a slice.
Can I substitute the eggs for a vegan option?
Yes! You can use flax eggs instead—mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens before adding it to your mixture.
Conclusion
This gluten-free banana bread is the perfect treat to indulge in any time of the day. Its delightful sweetness and wholesome ingredients make it a delightful option for everyone. Whether you enjoy it plain, with a smear of peanut butter, or topped with your favorite jam, this recipe will surely become a cherished favorite in your kitchen. Happy baking!