Description
This gluten-free banana bread is a moist, flavorful treat perfect for breakfast or an afternoon snack. Made with ripe bananas, gluten-free flour, and a hint of vanilla, it offers a satisfying texture and rich taste without gluten. Optional walnuts add a delightful crunch, making it a wholesome and delicious choice for anyone following a gluten-free diet.
Ingredients
Scale
Wet Ingredients
- 3 medium ripe bananas (mashed)
- 1/3 cup melted coconut oil (or unsalted butter)
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups gluten-free all-purpose flour (with xanthan gum)
- 1 teaspoon baking soda (ensure it’s fresh)
- 1/2 teaspoon salt
- 1/2 cup brown sugar (packed)
Optional
- 1/2 cup chopped walnuts
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C) to ensure even baking and proper rising of the bread. Grease a 9×5 inch loaf pan with coconut oil or line it with parchment paper for easy removal.
- Mix Wet Ingredients: In a large mixing bowl, mash the ripe bananas with a fork until smooth. Add the melted coconut oil, egg, and vanilla extract to the mashed bananas. Whisk together until well combined to create a smooth wet mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, baking soda, salt, and brown sugar to ensure even distribution of all dry components.
- Combine Wet and Dry Ingredients: Pour the dry ingredients into the wet ingredients. Gently fold the mixture together using a spatula until just combined, being careful not to overmix to avoid a dense texture. If using, fold in the chopped walnuts for added texture and flavor.
- Bake the Banana Bread: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool and Serve: Once baked, remove from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice the banana bread once cooled and serve plain or with your favorite spread such as butter or nut butter.
Notes
- Use ripe bananas as they provide natural sweetness and moisture.
- Do not overmix the batter to keep the bread light and fluffy.
- Ensure baking soda is fresh for proper leavening.
- Optional walnuts add crunch but can be omitted for nut-free versions.
- Store the banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
