Gluten-free banana bread

This gluten-free banana bread recipe is perfect for those who have gluten sensitivities or are following a gluten-free diet. It is made with a combination of gluten-free flours, mashed bananas, and other simple ingredients that are easy to find at any grocery store. The texture is moist and tender with a slightly sweet flavor from the ripe bananas.

One of the main benefits of this gluten-free banana bread recipe is that it is packed with nutrients. Bananas are an excellent source of potassium, fiber, vitamin C, and vitamin B6. They are also rich in antioxidants, which help to protect your body against cellular damage caused by free radicals. The gluten-free flours used in this recipe are also a good source of fiber, protein, and essential vitamins and minerals.

This recipe is also easy to make and requires minimal prep work. The dry ingredients are mixed together in one bowl, while the wet ingredients are mashed in another bowl. Once the two mixtures are combined, the batter is poured into a loaf pan and baked in the oven for about an hour.

Overall, this gluten-free banana bread recipe is a delicious and nutritious way to satisfy your sweet tooth while still staying on track with your health goals.

Gluten-free banana bread

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Recipe by admin Course: Uncategorized

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

This gluten-free banana bread recipe is a healthy and delicious way to enjoy a classic baked treat. Made with a combination of gluten-free flours and ripe bananas, this bread is moist, tender, and full of flavor. Perfect for breakfast, snacks, or dessert, this recipe is sure to become a family favorite.

Ingredients

• 3 ripe bananas, mashed

• 1/3 cup melted coconut oil

• 1/2 cup maple syrup

• 2 eggs, beaten

• 1 teaspoon vanilla extract

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 3/4 cups gluten-free all-purpose flour

• 1/4 cup almond flou

• 1/4 cup gluten-free oat flour

Directions

• Preheat the oven to 350°F (180°C). Grease a 9×5 inch loaf pan with coconut oil or cooking spray.
• In a large bowl, combine the mashed bananas, melted coconut oil, maple syrup, beaten eggs, and vanilla extract.
• In another bowl, whisk together the baking soda, salt, gluten-free all-purpose flour, almond flour, and oat flour.
• Add the dry ingredients to the wet ingredients and mix until well combined.
• Pour the batter into the prepared loaf pan and smooth the top with a spatula.
• Bake for 55-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
• Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
• Slice and serve the gluten-free banana bread as desired.

Notes

• To make this recipe vegan, replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg).
• You can add in your favorite mix-ins, such as chopped nuts or chocolate chips, for extra flavor and texture.
• Store any leftover banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
• Adapted from the Minimalist Baker’s Gluten-Free Banana Bread recipe.