This gluten-free banana bread is a delicious and moist treat made with ripe bananas. It’s perfect for breakfast or as a snack, and the recipe is simple to follow.
Using just three bananas, this recipe ensures a rich banana flavor while being suitable for those with gluten sensitivities.
Visual Appeal of Gluten-Free Banana Bread
The sight of a freshly baked loaf of gluten-free banana bread is truly inviting. Its golden-brown crust, slightly cracked on top, hints at the moist and tender interior waiting to be enjoyed.
Resting on a rustic wooden cutting board, the bread is surrounded by ripe bananas, their vibrant yellow contrasting beautifully with the loaf. Scattered walnuts add a touch of texture and a hint of earthiness, making the presentation even more appealing.
This cozy kitchen setting, enhanced by soft natural light, creates an atmosphere that beckons you to take a slice and savor the moment.
Ingredients That Make a Difference
The magic of this banana bread lies in its simple yet effective ingredients. Using three ripe bananas ensures a rich banana flavor that shines through in every bite.
Gluten-free flour serves as the base, allowing those with gluten sensitivities to enjoy this delightful treat without worry.
Other pantry staples like coconut oil or butter, sugar or honey, and eggs come together to create a moist and tender crumb, making each slice a joy to eat.
Preparation Process
Creating this banana bread is a straightforward process that anyone can master.
Begin by preheating your oven and greasing a loaf pan. Then, mix the wet ingredients, combining the mashed bananas with melted coconut oil or butter, sugar or honey, eggs, and vanilla extract.
In a separate bowl, whisk together the dry ingredients, including gluten-free flour, baking soda, salt, and optional cinnamon. Gradually combine the wet and dry mixtures, stirring until just combined.
Baking to Perfection
Once the batter is ready, pour it into the prepared loaf pan and smooth the top for an even bake.
Baking at 350°F (175°C) for 50-60 minutes allows the flavors to meld beautifully while creating a lovely crust.
To check for doneness, insert a toothpick into the center; it should come out clean when the bread is ready.
Cooling and Slicing
After baking, patience is key. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack.
This cooling period helps the loaf set, making it easier to slice without crumbling.
Once cooled, cut into generous slices to reveal the moist interior, perfect for enjoying with a cup of tea or coffee.
Enjoying Your Creation
Serving gluten-free banana bread is a delightful experience.
Each slice can be enjoyed plain or with a spread of butter or nut butter for added richness.
Whether for breakfast, a snack, or dessert, this banana bread is sure to please everyone at the table, inviting them to return for seconds.
Easy Gluten-Free Banana Bread Recipe
This banana bread is made with gluten-free flour, ripe bananas, and a few pantry staples. It takes about 1 hour from start to finish and yields a delightful loaf that serves about 8 slices.
Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted coconut oil or unsalted butter
- 1/2 cup sugar or honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 teaspoon cinnamon (optional)
- 1/2 cup chopped nuts or chocolate chips (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix Wet Ingredients: In a mixing bowl, combine the mashed bananas, melted coconut oil or butter, sugar or honey, eggs, and vanilla extract. Mix until well combined.
- Combine Dry Ingredients: In another bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon (if using).
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If desired, fold in nuts or chocolate chips.
- Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Servings: 8 slices
- Calories: 180kcal
- Fat: 7g
- Protein: 3g
- Carbohydrates: 28g