Introduction
Nothing quite compares to the warm, inviting scent of banana bread wafting through your kitchen. This gluten-free banana bread made with coconut flour is a delightful twist on a classic recipe, ensuring everyone can enjoy a slice of this moist, sweet goodness. With its rich flavors and tender crumb, you’ll find it hard to resist piping hot pieces straight from the oven. Plus, it’s a great way to use up those overripe bananas sitting on your counter!
Ingredients
- 3 ripe bananas, mashed
- 1/4 cup coconut oil, melted
- 1/2 cup honey or maple syrup
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon (optional)
- 1/2 cup chopped walnuts or chocolate chips (optional)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 1 loaf
Directions and Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan beautifully.
- In a large mixing bowl, combine the mashed bananas with the melted coconut oil, honey (or maple syrup), eggs, and vanilla extract. Stir well until the mixture is smooth and creamy.
- In another bowl, whisk together the coconut flour, baking soda, salt, and cinnamon (if you’re using it). The aroma of the spices will tease your senses!
- Gradually incorporate the dry ingredients into the wet ingredients, mixing gently until just combined. If you’d like a little extra crunch or sweetness, fold in the walnuts or chocolate chips at this stage.
- Pour the luscious batter into the prepared loaf pan, smoothing the top with a spatula to create an even surface.
- Bake in your preheated oven for 45-55 minutes, or until a toothpick inserted in the center comes out clean. The top should be a glorious golden brown.
- Let the banana bread cool in the pan for about 10 minutes before carefully transferring it to a wire rack to cool completely. It’s tough, but waiting is worth it!
Notes or Tips
This banana bread is incredibly versatile! Feel free to substitute the honey or maple syrup with your favorite sweetener for a lower-calorie option. You can also swap out walnuts for pecans or add a sprinkle of coconut flakes for extra flavor. Make sure your bananas are super ripe for the best sweetness — they should have plenty of brown spots!
Cooking Techniques
When baking with coconut flour, it’s important to note that it absorbs a lot of moisture due to its unique composition. This is why having your wet ingredients well-blended is crucial for achieving that moist, tender crumb. If the batter appears too thick after mixing, you can add a splash of milk (or a dairy alternative) to adjust the consistency. This technique helps ensure your banana bread doesn’t turn out too dense.
FAQ
Can I freeze the banana bread? Absolutely! This banana bread freezes beautifully. Allow it to cool completely, then wrap it tightly in plastic wrap and place it in an airtight container before freezing. Thaw at room temperature when you’re ready to enjoy!
How can I store leftovers? Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week for optimal freshness.
Can I use other flour options? While this recipe is formulated for coconut flour, you can experiment with almond flour or a gluten-free all-purpose flour blend, though the liquid measurements may need adjusting.
Conclusion
Enjoying a slice of this gluten-free banana bread is like indulging in a warm hug. Simple yet delicious, it makes for a great breakfast treat, satisfying snack, or even a delightful dessert. Whip up a loaf today and share it with friends and family — they’ll be thanking you for the sweet generosity! Happy baking!