Description
This gluten-free banana bread recipe delivers a soft and flavorful loaf perfect for those with dietary restrictions.
Ingredients
Scale
- 3 ripe bananas, mashed
- 1/3 cup melted coconut oil
- 2 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten-free all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
- In a large bowl, mash the bananas.
- Stir in the melted coconut oil, eggs, sugar, and vanilla extract.
- In a separate bowl, whisk together the gluten-free flour, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the nuts, if using.
- Pour the batter into the prepared loaf pan.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For extra flavor, add a pinch of cinnamon or nutmeg to the batter.
- Use very ripe bananas for the best flavor and moisture.
- Store the banana bread in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg