Gluten Free Banana Bread Recipe
This gluten-free banana bread combines mashed ripe bananas, coconut sugar, and a blend of gluten-free flour with optional cinnamon and chocolate chips. The loaf bakes to a golden brown crust with a soft, moist interior enhanced by melted butter or alternatives like ghee or coconut oil. The recipe includes a technique of tenting the loaf with foil to maintain moisture and prevent excess browning during baking. The bread works well as a snack or breakfast option for those avoiding gluten and can be adjusted for sweetness and add-ins like nuts or chocolate chips.
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
Nutrition Facts
Serving: 1 loaf
Amount Per Serving
Calories 255
% 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.