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–+ servings
Gluten-Free Banana Bread

Decadent Gluten-Free Banana Bread to Satisfy Your Cravings

Delight in this moist and flavorful Gluten-Free Banana Bread, perfect for breakfast or a sweet treat.
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Prep Time 10 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 190
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 3-4 pcs Ripe Bananas Use overripe for maximum sweetness and moisture
  • 3/4 cup Sugar Regular sugar or coconut sugar as alternative
  • 2 pcs Eggs Substitute with flax eggs for vegan option
  • 1/3 cup Vegetable Oil Melted coconut oil is a healthier swap
  • 1 teaspoon Vanilla Extract Almond extract can be used for a twist
  • 1 1/2 cups Gluten-Free Flour Blend Choose a suitable blend for baking
  • 1 teaspoon Baking Powder Ensure it's gluten-free
  • 1/2 teaspoon Salt Balances sweetness

Equipment

  • Loaf pan
  • mixing bowls
  • fork or potato masher
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat Your Oven to 350°F (175°C) and prepare a greased 9x5 inch loaf pan.
  2. Mash 3-4 ripe bananas in a mixing bowl until smooth with some small chunks.
  3. Mix in 3/4 cup sugar, 2 eggs, 1/3 cup vegetable oil, and 1 teaspoon vanilla extract until creamy.
  4. In a separate bowl, combine 1 1/2 cups gluten-free flour blend, 1 teaspoon baking powder, and 1/2 teaspoon salt.
  5. Fold the dry ingredients into the wet banana mixture until just combined.
  6. Optionally, add nuts or chocolate chips on top of the batter in the loaf pan.
  7. Bake in the oven for 50-60 minutes, checking for doneness with a toothpick.
  8. Cool the bread in the pan for 10 minutes and then transfer it to a wire rack to cool fully.

Nutrition

Serving: 1sliceCalories: 190kcalCarbohydrates: 35gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 12gVitamin A: 2IUVitamin C: 5mgCalcium: 2mgIron: 6mg

Notes

Wrap cooled banana bread tightly to maintain freshness; it stays good for up to 3 days at room temperature or can be frozen for 2-3 months.

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