Imagine sinking your teeth into a moist, delicious slice of banana bread that's not only incredibly tasty but also secretly healthy and gluten-free! This isn't just another banana bread recipe – it's a game-changing treat that proves healthy eating can be absolutely delectable. Perfect for those with gluten sensitivities or anyone looking to enjoy a nutritious twist on a classic comfort food, this recipe will transform your baking game and leave you craving more with every bite.
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hrs
Cuisine: Gluten Free
Serves: 1 loaf
Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted coconut oil
- 1/2 cup honey or maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup almond flour
- 1/2 cup gluten-free flour blend
- 1 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, allowing some overhang for easy removal.
- In a large mixing bowl, thoroughly mash the ripe bananas using a fork until they reach a smooth, creamy consistency.
- Add melted coconut oil to the mashed bananas. Whisk in honey (or maple syrup), eggs, and vanilla extract until the mixture is well combined and smooth.
- In a separate bowl, whisk together almond flour, gluten-free flour blend, baking soda, and salt to ensure even distribution of dry ingredients.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the bread dense.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to create an even surface.
- Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the bread cool in the pan for 10 minutes.
- Using the parchment paper overhang, carefully lift the bread out of the pan and transfer to a wire rack to cool completely.
- Once cooled, slice and serve. Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Tips
- Banana Selection is Key: Use overripe bananas with plenty of brown spots. The riper they are, the sweeter and more flavorful your bread will be.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense bread.
- Check for Doneness Carefully: Since gluten-free baking can be tricky, use the toothpick test. A few moist crumbs are okay, but the toothpick should come out mostly clean.
- Cooling is Crucial: Allow the bread to cool completely before slicing to help it set and prevent crumbling.
- Storage Hack: To keep your banana bread fresh longer, wrap it tightly in plastic wrap or store in an airtight container.
- Optional Add-Ins: Enhance the bread with chopped nuts, chocolate chips, or a sprinkle of cinnamon for extra flavor.
- Room Temperature Ingredients: Ensure eggs and other ingredients are at room temperature for better mixing and a more consistent texture.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 22g
Protein: 5g
Fat: 14g
Saturated Fat: 7g
Cholesterol: 35mg
