Ingredients
Scale
- 3 ripe bananas, mashed
- 2 eggs
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten-free all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- Optional: 1/2 cup chopped nuts or dark chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan with coconut oil or non-stick spray.
- In a large mixing bowl, mash the ripe bananas until smooth. Add the eggs, honey or maple syrup, melted coconut oil, and vanilla extract. Whisk until well combined.
- In a separate bowl, whisk together the gluten-free flour, baking soda, and sea salt. Gradually add the dry mixture into the wet ingredients, stirring gently until just combined. Fold in nuts 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 in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve warm or at room temperature.
Notes
- For extra moisture, add a splash of almond milk if the batter seems too thick.
- Use finely chopped nuts or chocolate chips for better incorporation.
- Leftover banana bread can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 210 Kcal
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg