Introduction
There’s something truly comforting about a warm loaf of banana bread fresh from the oven. This gluten-free version is not only easy to throw together, but it’s also incredibly moist and bursting with flavor. The natural sweetness of ripe bananas pairs perfectly with a hint of cinnamon and optional crunch from walnuts or chocolate chips. Whether enjoyed as a delightful breakfast or a sweet afternoon snack, this banana bread is sure to impress your friends and family while keeping it gluten-free!
Ingredients
- 3 ripe bananas, mashed
- 2 large eggs
- ½ cup unsweetened applesauce
- ⅓ cup melted coconut oil
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 ½ cups gluten-free all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon cinnamon (optional)
- ½ cup chopped walnuts or chocolate chips (optional)
Prep Time, Cook Time, Total Time, Yield
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour
- Yield: 1 loaf
Directions and Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to ensure easy release after baking.
- In a large mixing bowl, mash the ripe bananas with a fork until they are smooth and creamy, releasing their sweet aroma.
- Add the eggs, unsweetened applesauce, melted coconut oil, honey (or maple syrup), and vanilla extract to the mashed bananas. Stir until everything is well-combined and inviting.
- In a separate bowl, whisk together the gluten-free all-purpose flour, baking soda, baking powder, salt, and cinnamon (if you’re using it) until the mixture is light and fluffy.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing; you want it to stay light!
- If desired, fold in the chopped walnuts or chocolate chips for an extra touch of flavor and texture.
- Pour the luscious batter into the prepared loaf pan, spreading it evenly to ensure a beautifully shaped loaf.
- Bake in the preheated oven for 50-60 minutes. The bread is ready when a toothpick inserted into the center comes out clean, promising a moist interior and a lovely golden crust.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This step is crucial for maintaining that perfect texture!
Notes or Tips
If you want an extra layer of flavor, try adding some vanilla bean paste instead of extract. For those who love a bit of spice, a dash of nutmeg pairs beautifully with cinnamon. And, if you don’t have anyone with a nut allergy to accommodate, feel free to sprinkle some nuts or chocolate chips on top before baking for a crunchy topping!
Cooking Techniques
Mashing the bananas is the first step in creating a moist banana bread. Ensure the bananas are ripe, as this will enhance their sweetness and flavor. Sifting dry ingredients can help incorporate air, making your bread lighter. Remember, don’t overmix your batter; it should be combined just until you no longer see flour for the best texture!
FAQ
Can I use other sweeteners besides honey or maple syrup?
Absolutely! You can substitute with coconut sugar or even agave nectar for a different flavor profile.
How should I store leftovers?
Wrap any leftover banana bread tightly in plastic wrap or store it in an airtight container. It will keep well at room temperature for a couple of days or can be refrigerated for up to a week.
Conclusion
This gluten-free banana bread is not just a wonderful treat; it’s a celebration of simple ingredients working together to create something truly special. Whether you enjoy it plain, toasted with a little butter, or topped with nut butter, each slice offers warmth and satisfaction. So go ahead, whip up this delightful loaf, and savor every bite!