Introduction
Welcome to the wonderful world of baking, where the aroma of fresh banana bread can warm any heart and brighten any day! Today, I’m excited to share with you my favorite recipe for gluten-free banana bread. With its moist, tender crumb and the sweet essence of ripe bananas, this bread is perfect for breakfast, a snack, or even dessert. Trust me, you won’t miss the gluten! Let’s get started on this delightful journey of flavor and comfort.
Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted coconut oil
- 1/2 cup brown sugar (or coconut sugar)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup gluten-free all-purpose flour (with xanthan gum)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 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 10 minutes
Yield: 1 loaf
Directions and Instructions
- Preheat your oven to 350°F (175°C) and generously grease a 9×5-inch loaf pan to ensure easy release.
- In a large mixing bowl, add the mashed bananas and warm melted coconut oil. Stir together until you have a smooth and creamy mixture.
- Gently mix in the brown sugar until it’s well combined and you can see no lumps.
- Add in the eggs and the fragrant vanilla extract, stirring until everything is beautifully incorporated.
- In a separate bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, and cinnamon. This dry mixture packs a punch of flavor!
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix; we want our bread to be tender and light.
- If you’re feeling adventurous, fold in the walnuts or chocolate chips for an extra layer of yumminess.
- Pour the batter into your prepared loaf pan, smoothing the top with a spatula to make sure it looks inviting.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Allow the banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. The smell will be irresistible!
Notes or Tips
For the best flavor, use very ripe bananas with lots of brown spots—they bring out the natural sweetness in this bread. You can also experiment with add-ins like dried fruits or other nuts to suit your taste.
Cooking Techniques
This recipe showcases the basic techniques of mixing wet and dry ingredients separately, which ensures a well-mixed batter without overworking the gluten-free flour. A gentle hand goes a long way to achieving that perfect fluffy texture. Also, remember to prep your baking pan well to avoid any sticky situations when it’s time to enjoy your creation!
FAQ
Can I substitute the coconut oil? Yes! You can use unsalted butter or another neutral oil if you prefer, but the coconut oil adds a lovely flavor.
How do I store leftover banana bread? Store it in an airtight container at room temperature for up to three days or refrigerate it for a week. You can also freeze it for later enjoyment!
Conclusion
And there you have it—a delightful gluten-free banana bread that’s sure to please everyone, even those who might not be gluten-free! The combination of warm, sweet bananas with a hint of cinnamon creates a cozy treat that pairs excellently with your favorite cup of tea or coffee. So why wait? Gather your ingredients, embrace the joy of baking, and share this lovely bread with friends and family. Happy baking!