Gluten Free Banana Bread
User Reviews
5
Gluten Free Banana Bread
Description
Get the Recipe: Gluten Free Banana Bread uses three mashed bananas combined with eggs, coconut oil or melted butter, and vanilla extract to form its base. Gluten free 1 to 1 flour and coconut sugar constitute the dry ingredients, balanced by baking soda and a pinch of sea salt. Dark chocolate chips add a sweet, melty contrast dispersed in the batter. Once mixed and poured into a lined loaf pan, the bread bakes at 350°F for 45 to 55 minutes until a toothpick comes out mostly clean. Cooling fully before slicing allows the bread to set properly for even, clean slices.
The loaf has a tender crumb with occasional small banana chunks that contribute moisture and texture. The gentle sweetness from coconut sugar and richness from chocolate chips are evenly distributed, complementing the banana flavor. Baking until golden at the edges while maintaining a soft center creates a satisfying balance between crust and moistness. This bread works well as a grab-and-go snack or a comforting breakfast item.
Ripe bananas are essential to achieving the right sweet and moist qualities. The recipe notes suggest refined coconut oil for neutral flavor, though butter can be substituted. Storing covered at room temperature keeps it fresh for up to three days, and freezing individual slices extends shelf life up to a month. Avoid overbaking to prevent dryness and slice only after full cooling.
Ingredients
- 1 ¾ cups banana about 3 bananas, mashed
- 2 egg
- ⅓ cup coconut oil or melted butter, melted
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour gluten free 1 to 1
- ¾ cup coconut sugar or granulated sugar
- 1 tsp baking soda
- pinch salt sea salt
- ½ cup dark chocolate chips
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch by 4 inch bread loaf pan with parchment paper.
- In a mixing bowl, add mashed bananas, eggs, melted coconut oil and vanilla extract. Stir to combine.
- Then, add in gluten free flour, coconut sugar, baking soda and sea salt. Stir to combine.
- Fold in chocolate chips.
- Transfer batter to the lined bread pan. Smooth into an even layer. Dot with extra chocolate chips on top if desired.
- Bake for 45 to 55 minutes or until toothpick inserted comes out mostly clean.
- Finally, remove from oven. Allow bread to fully cool before slicing into.
Notes
- Use ripe bananas to ensure moisture and flavor; small chunks provide extra moistness in the bread.
- Refined coconut oil is recommended for neutral taste; melted butter can be substituted.
- Top batter with extra chocolate chips before baking for enhanced texture and flavor.
- Bake until edges are golden and the center is fairly set but not dry to avoid overbaking.
- Allow the bread to fully cool before slicing to maintain texture.
- Store covered at room temperature for up to three days or freeze individual slices for up to one month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Calories | 348kcal | 17% |
| Carbohydrates | 55g | 18% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 41mg | 14% |
| Sodium | 182mg | 8% |
| Potassium | 215mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 16g | 32% |
| Vitamin A | 91IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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