Description
A warm and delightful gluten-free banana bread that’s simple to make and a fantastic way to use up overripe bananas.
Ingredients
Scale
- 3 ripe bananas
- 1/3 cup melted coconut oil (or melted butter)
- 1/2 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups gluten-free all-purpose flour
- Optional: chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- Mash the ripe bananas until smooth.
- Stir in the melted coconut oil, sugar, egg, and vanilla extract until well combined.
- Sprinkle the baking soda and salt over the mixture and mix in.
- Add the gluten-free flour and stir until just combined, being careful not to overmix.
- Fold in chocolate chips if desired.
- Pour the batter into a greased loaf pan, spreading it evenly.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Let it cool before slicing.
Notes
Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg