Introduction
There’s nothing quite like the warm, comforting aroma of freshly baked banana bread wafting through your kitchen, and this gluten-free version with coconut flour is a delightful twist on a classic favorite. With its soft, moist crumb and the natural sweetness of ripe bananas, it’s perfect for breakfast, a midday snack, or even dessert. Not only is it delicious, but it’s also packed with wholesome ingredients that will leave you feeling good about indulging. Let’s dive into this easy and satisfying recipe!
Ingredients
- 3 ripe bananas
- 4 large eggs
- 1/2 cup coconut flour
- 1/4 cup honey or maple syrup
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon (optional)
- 1/2 cup chopped nuts or chocolate chips (optional)
Prep Time, Cook Time, Total Time, Yield
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf
Directions and Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan with a little coconut oil or non-stick spray.
- In a large mixing bowl, mash the ripe bananas with a fork or potato masher until smooth and creamy, making sure to get rid of any lumps.
- Add the eggs, honey or maple syrup, melted coconut oil, and vanilla extract to the mashed bananas. Mix until all the ingredients are well combined and you have a smooth batter.
- In another bowl, whisk together the coconut flour, baking soda, baking powder, salt, and cinnamon. Make sure to break up any clumps in the coconut flour.
- Gradually add the dry ingredients into the wet mixture, folding gently with a spatula. Be careful not to over-mix; you want to keep that soft texture!
- If you desire, fold in the chopped nuts or chocolate chips for an extra pop of flavor and texture.
- Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 45-55 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
- Once baked, allow the banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps it set perfectly!
Notes or Tips
For the best flavor and sweetness, make sure your bananas are very ripe, with plenty of brown spots. If you’re looking for a little extra decadence, try adding a swirl of nut butter on top of the warm bread before serving. This banana bread can also be stored in an airtight container at room temperature for up to three days or frozen for up to three months.
Cooking Techniques
Mashing bananas can be done with a fork, but if you want a super smooth batter, feel free to use a hand mixer. Pay attention to the bread as it bakes; if the top starts to brown more quickly than the center is cooking, cover it loosely with aluminum foil for the last 15 minutes of baking.
FAQ
Can I substitute the honey or maple syrup?
Yes, you can use agave syrup or even packed brown sugar for a different flavor profile.
Can I make this banana bread dairy-free?
Absolutely! This recipe is already dairy-free, as it uses coconut oil instead of butter.
What can I add to this recipe for extra flavor?
Feel free to experiment with mix-ins such as shredded coconut, dried fruit, or a splash of almond extract for a unique twist!
Conclusion
This gluten-free banana bread with coconut flour is not only simple to make, but it also yields a moist and delicious loaf that’s perfect for any time of day. Whether you’re catering to gluten-free diets or just looking for a healthier option, this recipe is sure to become a beloved favorite in your kitchen. Enjoy every bite, and happy baking!