Introduction
There’s nothing quite like the warm, comforting aroma of freshly baked banana bread wafting through your home. This gluten-free banana bread is a delightful twist on a classic favorite, perfect for breakfast, snack time, or as a sweet treat with your afternoon tea. With ripe bananas that bring natural sweetness and a tender crumb, this bread is rich in flavor and oh-so-easy to whip up. Let’s dive into this simple yet scrumptious recipe that will have you and your loved ones coming back for seconds!
Ingredients
- 3 ripe bananas
- 2 large eggs
- 1/3 cup melted coconut oil
- 1/2 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 1/2 cups gluten-free all-purpose flour
Prep Time, Cook Time, Total Time, Yield
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Yield: 1 loaf
Directions and Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to ensure easy removal of your delicious creation.
- In a mixing bowl, mash the ripe bananas with a fork until they reach a smooth, creamy consistency. The more ripe they are, the sweeter your bread will be!
- Add the eggs, melted coconut oil, honey (or maple syrup), and vanilla extract to the mashed bananas. Mix everything together until well combined and invitingly smooth.
- In a separate bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon. This dry mixture is key to achieving that perfect rise and wonderful aroma!
- Gradually add the dry ingredients to the wet banana mixture, stirring gently until just combined. Remember, a little bit of lumpiness is perfectly fine—avoid overmixing to keep your bread tender.
- Pour the thick, luscious batter into the prepared loaf pan, using a spatula to smooth the top. This is where the magic begins!
- Bake in your preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out cleanly. You’ll know it’s ready when the top is golden brown and your kitchen is filled with the heavenly scent of banana bread.
- Allow the banana bread to cool in the pan for about 10 minutes, enticing your senses for what’s to come, then carefully transfer it to a wire rack to cool completely.
Notes or Tips
For an extra touch of indulgence, consider adding chopped nuts or dark chocolate chips to the batter. You can also substitute half of the gluten-free flour with almond flour for a nutty flavor and even more moistness. This recipe is wonderfully versatile, so feel free to make it your own!
Cooking Techniques
While the recipe is straightforward, the key technique lies in the proper mashing of bananas and mixing of wet and dry ingredients. Make sure your bananas are very ripe; the darker the peel, the sweeter your bread will be. Also, keeping the mixing to a minimum helps achieve a light and airy texture.
FAQ
Can I make this recipe vegan?
Absolutely! You can replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg) and use maple syrup as your sweetener.
How do I store leftover banana bread?
Store your banana bread in an airtight container at room temperature for a couple of days, or in the refrigerator for about a week. It also freezes beautifully, so feel free to wrap it tightly and save some for a later date!
Conclusion
This gluten-free banana bread is not only a delightful treat but also a comforting way to use up those overripe bananas sitting on your counter. The blend of flavors and textures creates a rich and moist loaf that is sure to satisfy any sweet tooth. Whether enjoyed warm with a pat of butter or as is, this recipe is bound to become a favorite in your home. Happy baking!