Ingredients
Scale
- 3 ripe bananas, mashed
- 2 cups gluten-free all-purpose flour
- 1/2 cup organic honey or maple syrup
- 2 large eggs
- 1/4 cup melted coconut oil
- 1 teaspoon baking powder (gluten-free)
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Optional: 1/2 cup chopped walnuts or chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan with coconut oil or line it with parchment paper.
- Mash the ripe bananas in a large mixing bowl until smooth.
- In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
- In another bowl, beat the eggs, honey or maple syrup, melted coconut oil, and vanilla extract.
- Gradually add the wet ingredients to the mashed bananas, mixing until combined.
- Fold in the dry ingredients until just combined. Stir in walnuts or chocolate chips if desired.
- 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.
- Let cool in the pan for 10 minutes, then transfer to a cooling rack. Serve warm or at room temperature.
Notes
- For vegan variation, substitute eggs with flaxseed meal and use maple syrup instead of honey.
- Consume within 2 days at room temperature or store in the fridge for up to a week.
- Freeze slices wrapped tightly for up to 3 months for longer storage.
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes
- Category: Bread, Snacks
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Vegetarian, Dairy-Free (if using vegan substitutes)
Nutrition
- Serving Size: 1 slice (about 1/10 of loaf)
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg