Ingredients
Scale
- 3 ripe bananas, mashed
- 2 cups gluten-free all-purpose flour
- 1/2 cup organic cane sugar or honey
- 1/4 cup melted coconut oil or butter
- 3 large eggs
- 1 teaspoon baking powder (gluten-free)
- 1/2 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 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 butter or line with parchment paper.
- In a large bowl, mash the ripe bananas thoroughly. Add melted coconut oil, eggs, vanilla extract, and honey or sugar. Mix until smooth.
- In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, and salt.
- Gradually add the dry mixture into the wet ingredients, stirring gently until just combined. Fold in nuts or chocolate chips if using.
- Pour the batter into the prepared loaf pan, smoothing the top. Bake for 55-65 minutes until a toothpick inserted in the center comes out clean. Cool for 10 minutes before transferring to a wire rack.
Notes
- Use very ripe bananas for maximum sweetness and flavor.
- If the batter is too thick, add a tablespoon of almond or coconut milk.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 10 minutes
- Cook Time: 55-65 minutes
- Category: Breakfast,Dessert
- Method: Bake
- Cuisine: American
- Diet: Gluten-Free,Vegan (if eggs are replaced)
Nutrition
- Serving Size: 1 slice
- Calories: 210 kcal Kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 45 mg