Description
A deliciously moist banana bread made with ripe bananas and wholesome ingredients, perfect for breakfast, snack time, or dessert.
Ingredients
- 3 ripe bananas, mashed
- 1/4 cup maple syrup or agave nectar
- 1/4 cup coconut oil, melted
- 1 cup almond milk or any plant-based milk
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten-free all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- Optional: 1/2 cup walnuts or chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- Combine the mashed bananas, maple syrup, melted coconut oil, almond milk, and vanilla extract in a mixing bowl.
- Whisk together the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, and salt in another bowl.
- Add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the walnuts or chocolate chips if using.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool for a few minutes before removing it from the pan and slicing.
Notes
Store any uneaten banana bread in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. You can also freeze slices for up to three months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American