This gluten-free banana bread is the perfect combination of moist, tender crumb and rich banana flavor. The use of ripe bananas ensures natural sweetness, while the honey or maple syrup provides a subtle depth that complements the fruity undertones. The addition of almond milk keeps the bread moist without being dense, and the optional mix-ins of nuts and chocolate chips offer a delightful contrast of textures. Whether enjoyed as a breakfast treat or a midday snack, this banana bread promises a delicious bite every time, and the gluten-free flour blend makes it accessible to everyone, regardless of dietary restrictions.
Ingredients:
- 3 ripe bananas, mashed
- 1/3 cup melted coconut oil (or butter)
- 1/2 cup honey or maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten-free all-purpose flour blend
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup almond milk (or any milk of choice)
- 1/2 cup chopped nuts (optional)
- 1/2 cup chocolate chips (optional)
Instructions:
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with coconut oil or line it with parchment paper for easy removal.
- Prepare the Wet Ingredients: In a large mixing bowl, combine the mashed bananas, melted coconut oil, and honey. Stir until well blended. Add the eggs and vanilla extract, and mix until everything is smooth and combined.
- Mix the Dry Ingredients: In a separate bowl, whisk together the gluten-free flour blend, baking soda, salt, and ground cinnamon. This helps to evenly distribute the leavening agent and spices throughout the flour.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the banana mixture, stirring gently until just combined. Avoid over-mixing to prevent the batter from becoming tough. Add the almond milk to moisten the batter; it should be thick but pourable.
- Add Mix-Ins: Fold in the chopped nuts and chocolate chips if using. These add a delightful crunch and bursts of sweetness to your banana bread.
- Pour and Bake: Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula. Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
- Cool the Bread: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer the bread to a wire rack to cool completely. This step ensures the bread sets properly and makes slicing easier.
- Serve: Once fully cooled, slice your gluten-free banana bread and serve. Enjoy it plain, with a spread of butter, or even a drizzle of honey for extra sweetness.
