Description
This light and airy gluten-free banana bread is A-MAZ-ING! It’ll be gone in a jiff so you may want to double down.
Ingredients
Scale
- 3 bananas
- 2 large eggs, slightly beaten
- 1/2 cup brown sugar
- 1/3 cup coconut oil, melted + more for greasing loaf pan
- 1 1/2 cups gluten-free flour with xanthan gum (I like Bob’s Red Mill 1-To-1)
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
Instructions
- Preheat oven to 350F.
- Grease a 9″ x 5″ loaf pan with coconut oil.
- Melt coconut oil in a small pan or microwave and set aside to cool.
- In a large bowl, mash the bananas with a fork. Whisk in egg, coconut oil, and brown sugar until combined.
- In a medium bowl, sift together flour, sugar, baking soda, and salt. With a large spoon, stir into the banana mixture until combined. Try not to over mix.
- Pour batter into a prepared loaf pan. Smooth out the top. Bake for 50 minutes or until a toothpick comes out clean. Let cool in the pan for 10 minutes then remove to rack and cool another 15 minutes.
- Have a slice while it’s still slightly warm and enjoy!
Notes
- Can also be made with brown butter instead of coconut oil. Both versions are delicious!
- Slather warm banana bread with butter, vegan butter, or cream cheese.