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Gluten-Free Banana Bread

A moist and delicious gluten-free banana bread made with ripe bananas and almond flour, perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 pieces ripe bananas, mashed Look for bananas with plenty of brown spots for maximum sweetness.
  • 1/4 cup honey or maple syrup Depending on your preference.
  • 1/4 cup coconut oil, melted Always opt for virgin coconut oil for a more natural flavor.
  • 2 pieces eggs Make sure your eggs are at room temperature.
  • 1 teaspoon vanilla extract For a beautiful aromatic flavor.
Dry Ingredients
  • 2 cups almond flour A good-quality almond flour works best.
  • 1 teaspoon baking soda This helps the bread rise.
  • 1/2 teaspoon salt Just a pinch brings out all the flavors.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan with coconut oil.
  2. In a large bowl, combine the mashed bananas, honey (or maple syrup), melted coconut oil, and vanilla extract. Mix well until smooth.
  3. Add the eggs and whisk until fully incorporated.
  4. In a separate bowl, mix the almond flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  6. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. Can be frozen for up to 3 months.