Introduction:

Is there anything more comforting than a warm slice of homemade banana bread? This gluten-free banana bread is the perfect treat for anyone craving a moist, delicious, and naturally sweetened snack. Growing up, banana bread was a go-to in our household whenever we had overripe bananas, and it still brings back those warm, nostalgic memories. The best part? You don’t have to miss out on this classic just because you’re avoiding gluten!

Ripe bananas are the star of this recipe, not only adding natural sweetness but also keeping the bread moist without the need for extra oil or butter. Plus, bananas are rich in potassium and fiber, making this a healthier alternative to many sugary treats. This gluten-free version uses a blend of gluten-free flours that create a tender crumb and a texture so perfect, you won’t even realize it’s gluten-free! Whether you’re enjoying it for breakfast, a snack, or dessert, this banana bread is simple to make, naturally sweetened, and absolutely irresistible.

Ingredients:

For the Banana Bread:

  • 3 large ripe bananas, mashed
  • 2 eggs
  • 1/3 cup melted coconut oil (or any neutral oil)
  • 1 teaspoon vanilla extract
  • ½ cup coconut sugar or brown sugar
  • 1 ½ cups gluten-free flour blend (with xanthan gum)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt

Optional Add-Ins:

  • ½ cup chopped walnuts or pecans
  • ½ cup dark chocolate chips (ensure they are gluten-free)
  • 1 teaspoon chia or flaxseeds for extra fiber

Step-by-Step Instructions:

1. Preparing the Wet Ingredients:

  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
  2. In a large mixing bowl, mash the ripe bananas until smooth. Add in the eggs, melted coconut oil, vanilla extract, and coconut sugar. Whisk together until fully combined and smooth.

2. Mixing the Dry Ingredients:

  1. In a separate bowl, whisk together the gluten-free flour blend, baking soda, baking powder, cinnamon, and salt.
  2. Gradually fold the dry ingredients into the wet ingredients using a spatula, stirring just until combined. Be careful not to overmix the batter to ensure a tender crumb.

3. Adding the Mix-Ins:

  1. If you’re adding nuts, chocolate chips, or seeds, fold them into the batter at this stage.
  2. Pour the batter into the prepared loaf pan, spreading it out evenly.

4. Baking the Bread:

  1. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean or with just a few moist crumbs.
  2. Remove the banana bread from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Tips for Success:

  • Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with plenty of brown spots for the best results.
  • Measure Your Flour Carefully: Gluten-free flour can be tricky. Use a spoon to scoop the flour into your measuring cup, then level it off for accuracy. Avoid packing the flour into the cup.
  • Add-Ins for Texture: If you like extra texture and flavor, don’t skip the walnuts, chocolate chips, or seeds. They add great contrast to the soft banana bread.

Recipe Variations:

  • Dairy-Free: This recipe is naturally dairy-free if you use coconut oil, but you can also substitute the oil with melted butter if dairy is not a concern.
  • Refined Sugar-Free: For a refined sugar-free option, swap the coconut sugar with maple syrup or honey. Just reduce the amount slightly to avoid making the batter too wet.
  • Spiced Banana Bread: Add a pinch of nutmeg, ginger, or allspice for a warm, spiced flavor.

Serving Suggestions:

This gluten-free banana bread is perfect on its own, but it also pairs wonderfully with a spread of almond butter or a drizzle of honey for breakfast. For an indulgent treat, enjoy it with a dollop of whipped cream or a scoop of vanilla ice cream.

Storage & Reheating Instructions:

  • Storage: Store any leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 5 days.
  • Freezing: This banana bread freezes beautifully. Slice it, wrap each slice individually in plastic wrap, and store them in a freezer-safe bag for up to 3 months. Thaw at room temperature or reheat in the microwave for 20-30 seconds.
  • Reheating: Warm slices in the microwave for a few seconds or toast them for a crispy exterior.

Nutrition Information (Per Serving):

  • Calories: 210
  • Protein: 4g
  • Fat: 9g
  • Carbohydrates: 32g
  • Fiber: 3g
  • Sugars: 15g
  • Sodium: 200mg

Cost Estimation:

  • Approximate cost per serving: $1.50
  • Budget Tips: Use pantry staples like coconut oil and coconut sugar, and buy gluten-free flour in bulk to save on costs. Overripe bananas can often be found at a discount at grocery stores.

Check out our gluten-free dessert collection for more sweet treats!

Tried this gluten-free banana bread recipe? Let us know how it turned out by leaving a comment below! Don’t forget to share this recipe with your friends on Pinterest and Instagram—tag us with #BestBananaBread.