Ingredients
Scale
- 3 ripe bananas, mashed
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup melted coconut oil or butter
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten-free all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Optional: 1/2 cup chopped nuts or chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
- Thoroughly mash the ripe bananas with a fork or masher until smooth.
- In a large bowl, whisk together the mashed bananas, eggs, honey, melted coconut oil, and vanilla extract until combined.
- In a separate bowl, whisk together the gluten-free flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Optional: Fold in chopped nuts or chocolate chips for extra flavor.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve.
Notes
- For a dairy-free version, use coconut oil or vegan butter.
- You can substitute flaxseed eggs or commercial egg replacers for a vegan option.
- Store leftovers in an airtight container at room temperature for 2 days or in the refrigerator for up to a week. For longer storage, freeze slices wrapped in plastic wrap in a freezer bag.
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 180 kcal Kcal
- Sugar: 8g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
