Gluten Free Banana Bread Recipe
User Reviews
4.5
Gluten Free Banana Bread Recipe
Description
The Gluten Free Banana Bread Recipe uses ripe mashed bananas as the primary moistener and natural sweetener, combined with gluten-free all-purpose flour and coconut sugar to create a tender crumb. The inclusion of baking soda helps the bread rise, while optional cinnamon adds warm spice notes, and chocolate chips contribute sweet bursts. Baking at 350 degrees Fahrenheit until golden ensures a well-risen loaf with a lightly crisp top and moist center. Cooling the loaf in the turned-off oven allows for gentle finishing to prevent cracking or dryness.
The texture is soft and moist with flavorful banana undertones enhanced by the vanilla extract and cinnamon when used. Melted butter or dairy-free alternatives like ghee or coconut oil add richness and slight density to the bread. Chocolate chips folded into the batter can sprinkle the surface for added texture and sweetness.
This banana bread is suitable as a simple breakfast or afternoon treat. It can be eaten on its own or lightly toasted with butter. The recipe can be customized by adjusting sugar levels or adding nuts for crunch. When baking, covering the loaf with aluminum foil for most of the time prevents the crust from becoming overly dark while keeping the interior tender.
For best results, use ripe bananas for maximum moisture and flavor. Choose coconut sugar for its mild flavor or substitute with granulated or brown sugar depending on preference. This loaf stores well when wrapped or in an airtight container and can be refrigerated if desired, maintaining its softness.
Ingredients
- 4 large banana mashed, about 1.5 cups, ripe
- 2 large egg
- 1/4 cup (57g) butter melted and cooled* See Note
- 2 tsp vanilla extract pure
- 1 2/3 cups (200g) all-purpose flour gluten-free
- 1/2 cup (60g) coconut sugar ** See Note
- 1 tsp baking soda
- 1/2 tsp salt sea salt
- 2 tsp ground cinnamon optional
- 2/3 cup (85g) chocolate chips optional
Instructions
- Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper.
- Mash the bananas in a mixing bowl and be sure you have 1 1/2 cups (or close to it). Whisk in the eggs, vanilla extract and cooled melted butter until well-combined (wet ingredients).
- In a separate bowl, Stir together the gluten-free flour, baking soda, sea salt, coconut sugar, and cinnamon until combined (dry ingredients).
- Pour the dry mixture into the mixing bowl with the wet mixture and stir until the batter is incorporated. If adding chocolate chips and/or chopped walnuts or pecans, do so here.
- Transfer the batter into the parchment-lined loaf pan and sprinkle with additional chocolate chips.
- Bake on the center rack of the preheated oven for 50 to 60 minutes, or until the top is golden brown and bread has risen substantially. Turn off the oven and allow it to sit in the warm oven an additional 5 to 10 minutes. If at any time during the baking process the top of the bread becomes too dark, you can cover the loaf pan in aluminum foil. NOTE: Baked goods are considered fully cooked when the internal temperature reaches 165 degrees Fahrenheit. You can insert an instant read thermometer to the center of the bread to verify whether or not it is cooked through.
- Remove bread from the oven and allow it to cool 30 minutes before slicing and serving.
Notes
- Substitute melted butter with ghee or melted coconut oil for a dairy-free version.
- If a sweeter bread is preferred, increase coconut sugar to 3/4 cup and add chocolate chips as desired.
- Cover the loaf pan with aluminum foil for the first 50 minutes of baking to prevent browning; then remove foil to finish baking and allow the top to brown without drying.
- Ensure bananas are well mashed to achieve the proper batter consistency and moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1loaf
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Serving | 1of 12 | |
| Calories | 255kcal | 13% |
| Carbohydrates | 44g | 15% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Fiber | 3g | 12% |
| Sugar | 22g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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