Description
A quick and easy gluten-free banana bread recipe that transforms overripe bananas into a moist and delicious loaf.
Ingredients
- 3 ripe bananas
- 2 large eggs, room temperature
- 1/3 cup (76 g) melted butter (or neutral oil/coconut oil for dairy-free)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup gluten-free flour blend (with xanthan gum)
- 1/2 cup sugar (optional)
- 1/2 cup walnuts or chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line a muffin tin.
- Mash the bananas in a large bowl until mostly smooth.
- Stir the melted butter into the mashed bananas.
- Add the eggs and vanilla; whisk briefly to combine.
- Sprinkle the baking soda and salt over the mixture, then add the gluten-free flour and sugar. Fold gently to incorporate.
- If using, fold in walnuts or chocolate chips.
- Pour batter into the prepared loaf pan or fill muffin cups about 2/3 full.
- Bake for 50–60 minutes for the loaf or 15–20 minutes for muffins until a toothpick comes out clean.
- Let the bread cool in the pan for 10–15 minutes, then remove to a wire rack to cool completely before slicing.
Notes
For dairy-free, replace butter with equal neutral oil or coconut oil and use dairy-free chocolate chips. To reduce sweetness, cut sugar to 1/4 cup or omit it entirely.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Snack
- Method: Baking
- Cuisine: American