This easy one-bowl gluten-free banana bread is perfect for using up overripe bananas. It’s moist, flavorful, and requires minimal cleanup, making it a great choice for a quick baking project.
The recipe is straightforward and can be customized with nuts or chocolate chips for added texture and flavor.
Creating the Perfect Gluten-Free Banana Bread
Banana bread holds a special place in many kitchens, and this gluten-free version is no exception.
It’s a delightful way to use overripe bananas, transforming them into a moist and flavorful loaf.
The simplicity of this recipe makes it a go-to for both novice and experienced bakers alike.
Ingredients That Make a Difference
The key to this banana bread lies in its ingredients.
Using ripe bananas ensures maximum sweetness and moisture, while gluten-free flour provides the necessary structure without the gluten.
Coconut oil or butter adds richness, and the option to include walnuts or chocolate chips allows for customization based on personal preference.
Step-by-Step Baking Process
Starting with the wet ingredients, the mashed bananas are combined with melted coconut oil or butter.
This mixture is then enhanced with sugar, a beaten egg, and vanilla extract, creating a flavorful base.
Once the dry ingredients are added, the batter comes together quickly, making it a one-bowl wonder.
Achieving the Perfect Bake
Preheating the oven is essential for achieving that golden-brown crust.
Pour the batter into a greased loaf pan and let it bake until a toothpick inserted in the center comes out clean.
The aroma that fills the kitchen during baking is simply irresistible, signaling that something delicious is on the way.
Cooling and Serving Suggestions
After baking, patience is key.
Allow the banana bread to cool in the pan for a short while before transferring it to a wire rack.
This step helps maintain its moisture and texture, ensuring each slice is perfect. Serve it warm or at room temperature, and consider pairing it with a spread of butter or a drizzle of honey for an extra treat.
Storing Your Banana Bread
To keep the banana bread fresh, store it in an airtight container at room temperature.
It can also be frozen for later enjoyment, making it a convenient option for busy days.
Just slice it before freezing, and you can easily grab a piece whenever the craving strikes.
Simple Gluten-Free Banana Bread
This banana bread is made with gluten-free flour and ripe bananas, resulting in a deliciously moist loaf. The recipe takes about 60 minutes from start to finish and yields one loaf.
Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted coconut oil or butter
- 1/2 cup brown sugar or coconut sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 cup chopped walnuts 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 large bowl, combine the mashed bananas and melted coconut oil or butter. Stir in the sugar, beaten egg, and vanilla extract until well combined.
- Add Dry Ingredients: Sprinkle the baking soda and salt over the mixture, then add the gluten-free flour. Stir until just combined. If using, fold in the walnuts 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 and Serve: Allow the banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
- Servings: 1 loaf
- Calories: 180kcal
- Fat: 7g
- Protein: 2g
- Carbohydrates: 29g