Ingredients
Scale
- 3 ripe bananas, mashed
- 2 cups gluten-free flour blend
- 1/2 cup organic honey or maple syrup
- 1/4 cup coconut oil, melted
- 3 large eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- Optional: 1/2 cup chopped nuts or dark chocolate chips
Instructions
- Gather all ingredients and preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a large bowl, mash the bananas thoroughly. Add honey or maple syrup, melted coconut oil, eggs, and vanilla. Mix until smooth.
- In a separate bowl, whisk together gluten-free flour, baking soda, and sea salt. Gradually add dry ingredients to wet, stirring gently until combined. Fold in nuts or chocolate chips if using.
- Pour the batter into your prepared loaf pan. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the banana bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
- Wrap tightly and freeze slices for longer storage.
- Add nuts or chocolate chips for extra flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 55-65 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 180 kcal Kcal
- Sugar: 10 g
- Sodium: 140 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 45 mg
