Going gluten-free (GF) isn’t always easy when it comes to baking. Using alternative flours and ingredients can pose a challenge, but this foolproof gluten-free banana bread recipe is the perfect opportunity to try your hand at GF baking.
Made with coconut flour rather than all-purpose flour, this gluten-free banana bread is tender and moist, and rich with banana flavor. While baking with gluten-free ingredients like coconut flour can sometimes be tricky, the flavor and texture of the coconut flour work well in this recipe.
The trick with any kind of banana bread, gluten-free or not, is to use very ripe bananas. Ripe bananas lend sweetness and moistness to the bread, giving it a fluffy texture and minimizing the amount of sweetener that needs to be used for the recipe.
You can make this gluten-free banana bread simply as it’s written, or you can add in some chopped nuts to the bread as well. Nuts like walnuts or pecans are particularly delicious with bananas. We also like to mix in chopped dates from time to time.
This banana bread recipe can be stored at room temperature in a covered container or wrapped in plastic for a couple of days.
Cook time: 60 minutes
Prep time: 10 minutes
- 4 ripe bananas
- 4 eggs
- 1/2 cup almond butter
- 4 tbsp melted butter (plus more for greasing pan with)
- 1/2 cup coconut flour
- 1 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp vanilla
- 1 tsp sea salt
- Preheat your oven to 350°F. Combine your bananas, eggs, nut butter, and butter in a blender, food processor, or mixing bowl and mix well (if using a mixing bowl you need a good hand-mixer).
- Once all of your ingredients are blended, move mixture to a mixing bowl and add in coconut flour, cinnamon, baking soda, baking powder, vanilla, and sea salt; mix well.
- Grease a 1 lb. loaf pan and distribute the batter into the pan. Place in your preheated oven and bake for 45 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the banana bread to cool in the pan for 15 minutes, then run a sharp knife along the edges and flip the bread out onto a wire cooling rack to cool completely.
Updated by Beeta Hashempour on 6/20/2018