Go Back

Gluten Free Banana Bread

A moist and flavorful gluten-free twist on a classic banana bread made with ripe bananas and almond flour.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 175
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 pieces ripe bananas, mashed The riper, the better for natural sweetness.
  • 1/4 cup honey or maple syrup Choose raw honey for richer flavor or maple syrup for a vegan option.
  • 2 pieces eggs Room temperature is ideal.
  • 1/4 cup melted coconut oil or butter Use refined coconut oil for neutral taste.
  • 1 teaspoon vanilla extract For extra warmth and richness.
Dry Ingredients
  • 2 cups almond flour Low-carb alternative; can substitute with gluten-free all-purpose flour.
  • 1 teaspoon baking soda For a good rise.
  • 1/2 teaspoon salt Balances sweetness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a standard loaf pan.
  2. In a large mixing bowl, combine the mashed bananas, honey (or maple syrup), eggs, melted coconut oil (or butter), and vanilla extract. Mix until well blended.
  3. In a separate bowl, whisk together the almond flour, baking soda, and salt until no clumps remain.
  4. Gradually add the dry ingredients to the wet mixture. Stir gently until just combined.
  5. Pour the batter into the greased loaf pan and smooth the top.
Baking
  1. Bake in the preheated oven for 50-60 minutes, until a toothpick comes out clean or with a few moist crumbs.
  2. Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Notes

Store your banana bread at room temperature for up to 3 days or in the fridge for up to 1 week. Slice and freeze for longer storage.