Introduction
There’s something simply delightful about a warm loaf of banana bread wafting through the house. This gluten-free banana bread combines the sweetness of ripe bananas with a hint of tropical coconut, creating a rich and creamy texture that just begs to be enjoyed with a cup of coffee or tea. Whether you’re gluten-sensitive or just looking to try something new, this recipe is a perfect way to savor the comforting flavors of home baking.
Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted coconut oil
- 1/2 cup sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1 cup gluten-free all-purpose flour
- 1/2 cup chopped nuts or chocolate chips (optional)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 1 loaf
Directions and Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to ensure your banana bread releases easily after baking.
- In a mixing bowl, use a fork to mash the ripe bananas until they’re beautifully smooth. The more ripe the bananas, the sweeter and more flavorful your bread will be!
- Stir in the melted coconut oil until well combined. Its rich flavor will add a delightful twist to the bread.
- Add in the sugar, beaten egg, and vanilla extract. Mix everything together until it’s nice and smooth, allowing all the flavors to mingle.
- Sprinkle the baking soda and a pinch of salt over the mixture, then stir until well combined.
- Gradually add the gluten-free all-purpose flour, mixing gently just until the flour is incorporated. Be careful not to overmix!
- If you like a little crunch or extra sweetness, fold in the chopped nuts or chocolate chips at this point.
- Pour the batter into the greased loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean, indicating that your banana bread is perfectly baked.
- Allow the banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This waiting game will be the hardest part!
Notes or Tips
For the best flavor, choose bananas that are very ripe with lots of brown spots. If you don’t have coconut oil, you can substitute it with melted butter or another neutral oil. This banana bread also freezes beautifully—wrap slices individually in plastic wrap and store in an airtight container for a delightful treat anytime!
Cooking Techniques
Mashing bananas properly is key to achieving a moist banana bread. Don’t skip the step of letting the banana bread cool in the pan for a few minutes; this helps with easier slicing and makes sure it maintains its structure. Remember that baking times can vary based on your oven, so keep an eye on your bread during the last few minutes of baking.
FAQ
Can I use frozen bananas?
Absolutely! Just make sure to thaw them out before mashing. Frozen bananas can actually enhance the flavor and sweetness of your bread.
Is there a dairy-free option?
Yes, this recipe is already dairy-free! The coconut oil replaces any dairy fat, but if you’re looking for an alternative fat, you can also use avocado oil.
How do I store leftover banana bread?
Keep leftover banana bread in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week. You can also freeze it for longer storage.
Conclusion
This gluten-free banana bread is not just a tasty treat; it’s a delightful way to use up those ripe bananas sitting on your counter. It’s cozy, comforting, and comes together effortlessly, making it perfect for a family breakfast or a cozy afternoon snack. Bake a loaf and enjoy the sweet aroma of home baking—your taste buds will thank you!