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Gluten-Free Banana Bread Recipe

Emily Carter
A moist, naturally sweetened, gluten-free banana bread with a fluffy texture.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 10 servings
Calories 200 kcal

Ingredients
  

  • 3 ripe bananas mashed
  • 2 cups gluten-free all-purpose flour
  • 2 eggs room temperature
  • ⅓ cup coconut oil melted
  • ¼ cup maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup chopped walnuts or chocolate chips optional

Instructions
 

  • Preheat the oven: Set to 350°F (175°C). Grease a loaf pan.
  • Mash bananas: Use a fork until smooth.
  • Mix wet ingredients: Whisk bananas, eggs, coconut oil, syrup, and vanilla in a bowl.
  • Combine dry ingredients: In another bowl, mix gluten-free flour, baking soda, cinnamon, and salt.
  • Blend everything: Stir dry mixture into wet ingredients until just combined.
  • Add mix-ins: Fold in walnuts or chocolate if using.
  • Bake: Pour batter into the pan and bake for 50 minutes.
  • Cool and serve: Let it sit for 10 minutes before slicing.

Notes

Nutritional Values (Per Slice)

  • Calories: 200
  • Total Fat: 10g
  • Saturated Fat: 3.5g
  • Carbohydrates: 25g
  • Fiber: 3g
  • Protein: 4g

Vitamin & Mineral Content (Per Slice)

  • Vitamin E: 8%
  • Magnesium: 10%
  • Iron: 6%
  • Potassium: 9%
  • Calcium: 5%

Flavor-Boosting Tips

  • Use extra-ripe bananas for a richer taste.
  • Swap coconut oil for melted butter if dairy isn’t an issue.
  • Sprinkle cinnamon sugar on top before baking for a caramelized crust.
  • Store in an airtight container for longer freshness.
Now, you’ve got gluten-free banana bread that’s actually worth eating